Stinging nettle Recipes

Stinging nettle and vegetable

Ingredients

• ¼ kg stinging nettle(1 large bunch)
• ½ kg amaranth leaves(2 larger bunches)
• ¼ nightshade(1 large bunch)
• 1tbsp soya bean floor
• 2medium tomatoes
• 2medium onions
• 2tbsp cooking oil
• ½ tbsp salt

Be very careful when handling fresh stinging nettle leaves and stems as they are covered with short hairs that are intensely irritating to the skin

Wear rubber gloves in a plastic bag to separate the stinging nettle leaves from stems and then discard stems.This precaution is not necessary when separating leaves of amaranth and night shade.

Wash and shred the leaves using a knife.

Carefully transfer the shredded leaves to a pot containing 1 liter boiling water,add salt and boil for 20 minutes.

After boiling, the stinging nettle leaves have lost their irritating properties.

Chop the onions and peel and cut the tomatoes,then add the cooking leaves.

Cook for 5 additional minutes,stirring occasionally.

Mix the soya with a small amount of water until smooth, and then add the mixture.

Cook for 10 to 15 additional minutes,stirring occasionally.

The preparation is serves 4 and is best with freshly cooked ugali.

Stinging nettle Traditional irio

Ingredients

• ½kg stinging nettle
• 1 medium onion
• 1 tbsp salt
• 6 medium potatoes
• 1 tbsp cooking oil

Peel potatoes cut them into equal sizes and wash them clean.

Add oil to a pot over medium heat,add sliced onions and cook for till soft.

Add peeled potatoes and cook for 2 minutes stirring occasionally.

Add the washed stinging nettle,sprinkle some salt,cover and simmer for 20 minutes.

Mash thoroughly until mixture is soft and well mixed.

This preparation provides 4 to 6 servings and is best served with salad or stew.This meal is recommended for adolescents,pregnant,nursing mothers and elderly people.

Cream of night shade spinach

Ingredients

• 1 kg young and tender nightshade leaves
• 1cup water
• 90 ml cream
• 1 medium onion,chopped
• 1 medium tomato,chopped
• 1 tbsp salt
• 2 tbsp Vegetable oil

Pinch the leaves of nightshade while retaining a very small leaf stem.wash the leaves in a basin and drain off the water

Bring the water to boil and put the leaves into the boiling water and leave to boil for about 25 minutes,then remove from fire and drain the excess water.

Heat vegetable oil in a pan and add chopped onions,stirring occasionally until the onions are soft.

Add tomatoes and the boiled nightshade leaves and cook for two minutes,stirring occasionally.

Add the cream and one liter of water,cover and simmer for five minutes.

This preparation makes four servings and is best served while hot with ugali.An alternative recipe involves the addition of 1 to 2 cups of other traditional green vegetables,particularly spider plant or amaranth,with the night shade.

Night shade: boiled and then fried

Ingredients

• ½kg nightshade leaves(1 large bunch)
• 5 tbsp vegetable oil
• 1 bulb onion(chopped)
• 2 tbsp salt
• 2 large tomatoes(peeled and chopped)

Wash the vegetables with plenty of water and rinse well.Separate the leaves and the stems,discard stems but leaves should remain whole.

Place water in a pot, and when boiling,place the vegetables into the pot to boil for 20 minutes.

drain the water and rinse cooked leaves with cold water.

Chop the onion and fry it in the cooking oil till golden brown.

Add the boiled leaves and tomato and salt to taste.

Continue to stir the mixture every 5 minutes and remove from the stove.Butter or margarine may replace vegetable oil.

This recipe provides four minimum portions and is best served with ugali or another starch.