Kunde (Cow pea leaves)Kunde Luhya-style
Wash kunde in water and add to 1 liter of boiling water containing 10 ml of Luhya brine in pot over medium heat, and simmer for 30 min, stirring occasionally. Set cooked leaves aside, the Luhya brine is now green in color. Place cooking fat into a pan over medium heat, add onion, tomatoes, garlic and salt. Fry the mixture for 5 min or until cooked, stirring often. Add the cooked kunde and water to fried mixture and stir until it begins to simmer. Add 1 small pkt (one pint/500 ml) whole milk, take to boil and simmer for 15 min. Cow pea spinach is best eaten with ugali. Serves 4-6. The same ingredients and cooking instructions can be used to cook other green vegetables, mushrooms and/or dried meat. Preparing traditional luhya cooking brine (omusherekha) Dry 10-15 pods of green beans after removing the immature seeds, burn the pods over a hot, dry pan, collect the burned pods and pass 1 liter of clean water through the pods using a sieve (olusherekho is a traditional luhya earthen sieve). The resultant brine water is called omusherekha. Traditional Luhya cooking brine is not only a preservative, but has many other uses e.g. reducing animal fats/making traditional salt (omonyu omufume).
Method Wash the kunde and chop into small pieces. Melt cooking fat in a pot and add the chopped onion, stirring occasionally and fry until golden brown. Add in the tomatoes and continue to stir. Add Kunde, stirring constantly, add water and the traditional salt/local ash bring to boil and simmer for 10 min. Add the soya bean paste, stirring occasionally and bring to a slow boil for 10 min. Season with salt to taste. This preparation provides 4-6 servings and is best served with ugali. Wash ½ kg of dried soya beans, add to salted water, cook fro 30 min or until soya beans are soft, discard water and mash soya beans with a large spoon until paste is formed.
Method Wash muthokoi and cowpeas and cook them until ready. Fry the onion in a saucepan until golden brown. Add curry powder, roiko and tomatoes. Add meat and carrots, and cook for 1 hour. Add salt. Add muthokoi to the stew and let it boil. Serve hot.
Wash and boil the peas in a saucepan till half cooked. Wash and peel the potatoes and add to the peas. Continue cooking until soft.Drain mash them together, adding butter and salt to make a smooth mixture. Serve garnished with sliced tomatoes.
Method Grind the dry cow peas into small grains preferably the size of rice grains using grinding stones or machine. Soak the ground cow peas for 5-6 hrs to lessen cooking time. Alternatively soak the cow peas for 6 hrs then roast them. The coverings come easily and the peas break into smaller pieces. Sort to remove pieces. Boil the cow peas with reasonable amount of water till fully cooked.Fry onions & tomatoes. Mix turmeric powder with coconut milk & add salt . Add 4 cups water. Add the boiled cow peas, stir and cook for 20 min. Ensure it forms a thick sauce. Serve with chapati or rice or cassava.
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