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Mboga Kienyeji (Kunde and Terere) in Milk - Traditional Vegetables - Jikoni Magic
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- čas přidán 5. 07. 2016
- Mboga kienyeji has seen a resurgence in recent times, this recipe is creamy and flavourful courtesy of the milk.
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OMUSHELEKHA MY FAVOURITE TEST
fantastic, this was a good refresher for me. please do a recipe for pumpkin leaves in milk and osugah in milk.
I've really spiced up my cooking of late since my 17yrs old daughter introduced me to jikoni magic, I surely enjoy my food too! Thank you!.
Aaaw! You're both welcome.
Thanks so much for the recipe have to cook this
You are welcome
Nice
Always loved your cooking, I tried this method it really turned out perfectly WOW!!!!
👏 👏 👏
munyu eehh hom gal..
Wow
nice
being married and cjui kupika ,your like my cook I use your videos to cook at home thnks
Karibu sana
Caroline Jackson ..😂😂nlidhani ni mm pekee yangu sijui kupika
I do that as well
Caroline Jackson Oh Lowd😂😂😂😂😂😂😂😂
Eeh you tube has been my life saver ....everyone says my food is tasty
Salivating.New Subie.Thanks
Thank you and welcome aboard!
For how long did you boil your vegetables before adding them to the onion-tomato mixture?
I really like it when you say mbogas 😂😂😂aki kenyans
show us how to bake too. Thanks for the nice video as always.
+bonface Wachira I have baking videos, check out my most recent videos.
Hi I love your cooking simple to follow, with this recipe can I use spinach instead,cause I dont even know what greens you using im from Swaziland 😉
Yes, you can apply the same technique to any other green leafy vegetable of your choice. Although spinach not so much because it's a very soft vegetable that cooks very fast. Requires no prior boiling. Unless you opt to blanch them in the musherekha and then sautee them for a few minutes for them to pick the flavours in the sauce pan.
Please do bring more innovative stuff also like making yoghurt. Show us how to make yoghurt, I'd appreciate. Thanks
+bonface Wachira Hiyo nitaangalia. For the longest time I have wanted to make my own yoghurt but never gotten round to doing it. But I do have some other DIY videos like on coconut milk, ukwaju....
One of my fav veg with (sima) ugali.
👏👏 Nice to see you after sooo long!
+Jikonimagic I'm here to stay your no 1 fan 4G💥👌
Karibu!!
Hi maam am Carolyne kindly do a recipe showing us how to cook omena will really appreciate it thanks
Thank you for the request. I will look into the omena recipe, soon. The requests have been increasing and I think it's about time I honoured them.
Nice one dear ukosi ww niwaingo haha...munyu is the best than magadi
Haha! Hapo umenoa dadangu, mimi sio wa huko.
The recipe is great. But if you don't add tomatoes it will be better trust me
Hi, thank you for the suggestion. I have tried the mboga with and without nyanya. I find the one without to be okay (as in inakulika) but with tomatoes just slaps different for me. I really like it 😁.
Is that even fair to show us this in europe....when I get to visit kenya I will visit you
Karibu
now we must have ugali with this. mine is always mbichi. do you have a recipe for ugali
Nope, hakuna recipe ya ugali. I should do one soon. ☺
soda ash?if we don't have it what can we use to soften the mboga.Thanks
+Kitts Mohamud Hi, you can use store bought bicarbonate of soda. It's excellent for this purpose
which kind of sufuria did u use?it does not stick the bottom
Just kawa sufurias, aluminium. It will only stick if high heat is used because the milk will burn.
Nahio ugari inakaa tamu sana hata ungenikatia kidogo,three yrs sijaoja ugali,mpaka nimemisi.
OMGOODNESS! I MISS THIS.!! I had some before with cream. I don't have Terere where I live :( is terere the same as ohsugah (I'm pretty sure I spelt it wrong)what is your email address
HI! Congrats on being the first to comment! I just consulted with my Luhyia friends and they have assured me that osuga is managu not terere. My email address is jikonimagic@gmail.com
+Jikonimagic thank you
Anytime
haha seriously hii kizungu ni show off ati you agitate the mbogas,nice one though
Hahaa 😂😂😂 ahsante
What is this munyu and where to get it?
Munyu is made by percolating water through ashes of dried bean pods. It's basic in pH. If you are in Kenya then you can get it from local vegetable vendors
Jikonimagic thanks darling i will make sure when i comeback to kenya i cook mboga kienji
Haha...why is it your brown ? Maji yanachwa pamoja na mushereha ndio utie ndani mboga pika kwa dakika tano ukizigeuza ili zibaki na ragi yake ya kijani
Nishasema hapo awali ya kwamba sipendi hayo maji ya mboga. Yako na ukali ambao hauleti shangwe. Kila mtu kwa raha zake jikoni mwake ndio kila wakati ninasema.
The vegetables are overcooked. Vege should not be brown.
Each to their own, I wouldn't want to eat these vegetables before they are soft. Not something I relish, sometimes they are too fibrous. But, if you prefer them crisp and green, by all means, go ahead. Peace!