It's no secret that mrenda (English name Jute Mallow) is not for everybody.
The slimy nature of this leafy green when cooked doesn't
exactly scream appetizing but if you're able to get past this minor detail
about it, you will get to enjoy some pretty good benefits of it.
Here are six of them.
1. Improves eye sight
They contain Vitamin A which helps in improving eye sight.
They also contain Vitamin B6 and folate which prevents loss of vision and eye
disorders.
2. Helps with digestion
The fiber contained in mrenda helps with digestion.
3. Regulates menses
Mrenda can also help in regulating menses especially if they
are irregular.
4. Fights colds and flus
The Vitamin C contained in mrenda helps to boost one's
immunity which in return helps to fight colds and flus.
5. Lowers cholesterol
Incorporating mrenda in your daily diet can help lower your
cholesterol levels.
6. Heals inflammation
This leafy green contains anti-inflammatory properties that
are great for arthritis. It helps eases the joint pains, headaches and stomach
aches.
HOW TO PREPARE MRENDA
Ingredients
- 4
Bunches Mrenda (jute)
- 2
Bunches Kunde (cow pea leaves)
- 1
Cup Onion
- 1
Cup Tomatoes
- 3
Tablespoons Vegetable Oil
- Pinch Salt
- 2
Tablespoons Msherekha (sodium bicarbonate)
Instructions
-Pour water in a large pan. Add the two Tablespoons of
Msherekha/munyu (traditional sodium bicarbonate) or you can use Magadi. Let the
water boil until it forms bubbles-Add the chopped up Kunde (cow peas) and
Mrenda (jute). It will start bubbling on the sides-As it cooks, the bubbles
will start to swell and go up the pan, make sure you are stirring every few
minutes-As soon as the vegetable has turned from light green to dark green,
remove from the heat and drain all the water-Use the same cooking pan/pot that
you used to boil the leafy vegetables. Add onions and sautee until they start
browning-Add tomatoes, salt and cook until tomatoes start to become paste
like-Add the now softened leafy vegetables and stir until they are incorporated
into each other. Taste to see if salt is enough and add more if need be. Let it
cook for a few more minutes and remove from the heat-Serve the Mrenda (jute)
with just Ugali. Or you can serve the Ugali and Mrenda with Meats, Chicken,
Fish or even Eggs
Details
Prep time: 20 mins Cook time: 10
mins Total time: 30 mins Yield: 4 Servings