One of the many many many gifts my parents bestowed my sisters and I is introducing us at a very young age the wide array of Traditional Kenyan vegetables. We have always enjoyed them as children, and not even as adults with our own homes & with our own babies, traditional Kenyan vegetables are a very frequent appearance. For me, it is what I eat 95% of the time and I often joke if I were to leave the country, our mbogas are certainly top 5 of the foods I would miss.
Each part of the country has their own mbogas but it is the western communities that have the widest array and the riches culture around preparing and eating them. The list of traditional vegetables and possible combinations is endless. But one by one, we shall make one with a special twist of my own. Risudza, also known as Managu, is pretty common and among my faaaaavorite to have. This particular recipe is undeniably delicious, and I am very excited to share it with you guys!
PREP TIME: 30 min COOK TIME: 30 min SERVES: 2
Ingredients
2 bunches of fresh risudza (managu)
1 red onion, chopped
1/2 cup of spring onion
1/2 tablespoon of minced ginger
1 tomato, chopped
1 tablespoon of creamy peanut butter
250 ml of cream
Method
Risudza is the Llogoli term for what is more commonly known as Managu. It is extremely common in the Western parts of the country but is fast gaining popularity in other regions. It is full flavored and takes on the notes of other vegetables so well. It is rich in iron, B vitamins, folic acid, calcium and allows for proper regulation of blood sugars.
In Nairobi, I purchase mine from Naivas. A bunch goes for 33 bob (prices for early 2023 ), which is extremely affordable. For this recipe, I used two bunches.
Separate the leaves from the stalk. The leaves are big and the plucking is simple. It is not as tedious as the tiny leaves of mitoo or terere. Some people are keen on removing all of the stalk, but I do not mind leaving some stalk in as they soften without a problem and your body greatly benefits from the extra roughage.
A bit of the stalk for this vegetable is fine but for vegetables such at mitoo, the entire stalk has to be removed.
Proceed to blanch them until just softened and bright green. We blanch them in some water as well as a splash of Munyu Mushereka. Munyu Mushereka is a natural salt and tenderizer derived from the ash of dried bean pods/ matoke peels. It is optional to use, however highly encouraged. We make ours at home but you can purchase your Munyu from Kienyeji Store.
Once JUST soft and bright green, you are done. This should take under 10 minutes. Do not over boil them until they become dark green. A quick blanch is what is needed.
Like all vegetables, they greatly shrink down. Out of two full bunches, the result was this little bowl.
With this done, we proceed to cook.
In your sufuria, add some oil and some salt. Cook the two onions and the ginger until softened and fragrant. Add in the tomatoes and cook until tender.
Add in the blanched risudza and mix in. Be careful not to cook it for too long.
Pour in your cream along with he peanut butter and then mix. Kienyeji Store also sells authentic cream for veggies in Nairobi. In addition to the health benefits of risudza that we have already discussed, adding some cream increases the quantity of calcium and the peanut butter introduces essential fats into your body.
Allow this to simmer on low heat for about 10-15 minutes and then serve.
Absolutely delicious!!! I chose to serve mine with some steaming hot ugali and my all time favorite sticky mango bbq pork ribs!
Look at this plate!
As I often say, a perfect plate is one where you have all food groups present and in the correct potions as per your energetic needs. This serving is perfect. The risudza ( managu) are were super delicious and rich as well. The nuttiness of both the peanut butter really came through and it went so well with the flavor of the pork and Ug.
I love my mbogas really simple, but simple does not mean boring! I hope you do get to try this creamy beauty out and I know you will love love love this so much!
Pass by my channel for a gorgeous video on the same; and if you are yet to subscribe, please do, I would love to have you! Once you try this out, snap a pic and let me know the different combos you served this with!
xx
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Hey there! My name is Kaluhi and I love food! Through my blog, I am happy to share with you my self-taught recipes, steeped in nostalgia and the happiest of memories. I hope each recipe you try out is as addictive as the previous one and is shared on a table full of love and hearty laughs!
I was so happy to find managu at a local African market here in town and set about making this creamy peanut butter version. My family and I absolutely loved the new (to us) flavors and will be making this more often for the health benefits and great taste.
It warmed my heart that you found the veggie at your local African market! Even more so that you tried it out and really loved it!
I substituted spinach and kale for the managu. When I served this to guests last weekend so many asked me for the recipe – a winning dish!
Awesome!!!
I had to substitute a local green but your instructions were so easy to follow and the flavor of this dish is amazing so I will definitely be making it again and searching for the traditional managu! The peanut butter is genius!
The peanut butter does make an enormous difference!!!
I made this Creamy Peanut Risudza at home and I was amazed by how easy and delicious it was. Plus it’s a great way to use up any leftover rice and greens, and it’s very filling and nutritious. Thanks for sharing!
This is so good to know! I am thrilled you enjoyed!
This is my favourite veggie of all time 🤤🤤🤤
I feel ya 💚! It is so awesome!
I grew up in a home where veggies were seen as “ya watu maskini” but it is as an adult that I an rebuilding my relationship with food and incorporating veggies as often as I can. I have tried your broccoli, and love your seveve (didn’t know pumpkin leaves could be so yummy till I watched your video) and now, this managu. It was so freakin delicious, I couldn’t understand how something simple could be so tasty! Its my personal favourite now!
I am so proud of you for working on your relationship with food, particularly with veggies! Dare I say, veggies ni za watu wote!!! Glad you watched the video and loved it so much when you tried it!
I think food in the RiftValley going west is the best. The coast too for obvious reasons but people overlook the richness of greater Western. Especially when it comes to veggies, the list is inexhaustible
It is so vast and so rich and as you have said, inexhaustible! We are so blessed!
Had these for dinner last night and it was out of this world!!! I rate it 1000/10 !
So happy you loved it Meghan 💚!
The dollop of peanut butter goes so well with the cream and I think that alone eeally elevates the flavor! I adore the taste!!
It is such a yummy addition! Make a much welcome difference!
I used almond butter (my son is allergic to peanut butter) and when I tell you the whole fam was licking plates?????! Made with Ugali and mbuzi choma. We thoroughly enjoyed this, and it’s for certain gonna be on rotation in the household
You made the right call with the substitution! It makes me so happy that the whole fam enjoyed it!
I started including veggies in my breakfast spread and each time this is there for the week, I end up having the best week coz I get so excited to start my day with a fantastic meal. Today’s batch is the last (gonna cook more tomorrow), and my breakfast spread included : a mug of milky coffee, two brown toast, three eggs, some kiwis & pixies and then a bowl of this very creamy peanut managu. SO DELISH! And I stay full till around 3ish, which is a win I attribute to including veggies in my breakfast.
Baby that breakfast sounds delicioussss! I also have veggies along with my serving of breakfast and it is my favorite meal of the day. Keeps me so full and energized for the day. Keep on enjoying💚!
I ate these all throughout my late 2023 pregnancy, they kept my milk supply up in 2024 and now that my little bub is eating, this has been his favourite veggie! I am so happy he has a enthusiastic, positive start to veggies and these creamy peanut managu are top on his list (and mine too 😉)!
Baby boy has known this veggie from the womb, I think it is only natural that he loves it now that he is earthside and eating😂💚💚! You have started him off very well, and I hope everyhting you introduce to him brings him just as much joy 💚
Thank you so much for listing sources in Nairobi. I used to go to Muthurwa and it is hella hectic, and abit pricy. I would rather pop into Naivas and buy a bunch for 30 bob, which I find extremely cheaper than mama mbogas
Naivas is so good with kienyejis, price-wise, size-wise, usafi-wise! Enjoy!
I am enjoying learning about all kienyeji veggies and how nutritious they are. This is a fab post. I grew up on only miciri and cabbages so I kinda found veggies borring. But its now through my inlaws that I am learning the diversity in flavor, taste & texture and it is fun. Made this for hubb and he was shocked at how good I made it, nilipata bonga points that day lol. Can’t wait for more
Bonga Points ziendelee kupanda my darling 😂😂😂💚. I am so happy this recipe has been a delicious experience in your home!
Having this for lunch. In my container : boiled sweet potato, some beef stew, my creamy peanut managu. It is delicious, balanced and I feel very nourished
Yum!! You served it very well!
Can I make this with cabbage? I don’t think leafy greens are a thing I like
No. The flavors would be too heavy for cabbage, but just right for leafy greens. When you change your mind about leafy greens, come back to this recipe and try it; you will love it
Alright thank you. Give us a fire cabbage recipe