Creamed mrenda with mito
Creamed mrenda with mito has its origin from the western communities from Kenya. It is a delicacy mostly eaten with ugali and has a tendency of sliding or slithering thus eaten using fingers.
Creamed mrenda with mito
Creamed mrenda with mito has its origin from the western communities from Kenya. It is a delicacy mostly eaten with ugali and has a tendency of sliding or slithering thus eaten using fingers.
Cooking Instructions
- 1
Pluck the leaves from the bunches, once done put in water to soak for 5 minutes in order to remove soil particles.
- 2
Wash well while rinsing until clean.
- 3
Put in a sufuria with little water then put on a source of heat to boil.
- 4
Once the water is almost over remove and in another sufuria, put the chopped onions with the cooking oil until browned, add the tomatoes and stir until tender.
- 5
Add salt and the mrenda with mito then mix together.
- 6
Once ready, serve hot with ugali.
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