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It isn’t a secret that my most favourite place in the whole world is Maragoli. It’s the place my thoughts utterly rests; and as somebody with delicate anxiousness and a continually ticking thoughts, that’s an enormous factor. It’s a place I discover absolute peace. It’s the place I do know I’m utterly protected and overflowingly beloved. The emerald hills are story-book fairly and everyone seems to be so heat and type. One of many issues I actually love about lastly rising up is the power to drive out at any time when I need. And since my work will be achieved kind in all places, I attempt be away from Nairobi as usually as I can. I’m scripting this submit from the again yard. My mother and father have since returned to Nairobi, however I selected to remain for an additional week and a half. It’s peaceable. It’s nonetheless. And I’m glad. I’ll end scripting this after which arrange my canvas and paint within the afternoon earlier than the night storms set in. This proper right here, is my dream life and I’m residing it!!
I had photographed this in my Nairobi residence earlier than driving out and located it becoming to finish this blogpost a couple of a lot beloved vegetable. As we speak is Monday and it’s Market day at Mudete and I feel I’ll go by and purchase a bunch and prepare dinner some utilizing this recipe coz remembering how bomb this recipe was is making me drool! The recipe may be very easy, with a #KK twist you’ll for positive love!
PREP TIME: 30 min COOK TIME: 15 min SERVES: 2
Components
1 bunch of sagaa (tsisagaa)
1 bunch of kanzira
250g of cream
50 g of coconut cream
1 teaspoon of minced garlic
1 onion
1 tomato
Ghee to prepare dinner
Salt & Pepper to style
Methodology
First issues first, allow us to take about tsisagaa (pronounced zisagaa) or briefly simply sagaa. The Kalenjin name this identical vegetable Saget, whereas the Kisii name it Chinsagaa. The Luo are additionally so aware of this vegetable and I requested on Twitter what they name it however there was no consensus as per the replies. If you recognize the identify, I’d respect your enter within the feedback under!
This vegetable will be recognized available in the market utilizing their distinct white purple flowers.
Style-wise, they’re recognized for his or her bitter style, which I significantly get pleasure from. The younger stems are mildly bitter however the older ones are usually sharply bitter. To mood that bitterness, you may combine them with kanzira, terere and managu however reasonably. Within the occasion you can’t discover these three greens, some spinach is a superb vegetable to make use of to mood the bitterness of sagaa is you so want.
On at the present time, I combined mine with some kanzira.
I purchased each my sagaa and kanzira from naivas at 33bob a bunch. Carrefour normally has too however they don’t seem to be labeled so for almost all who have no idea determine greens with out labels can have some hassle. Naivas have labelled theirs so properly.
So, let’s get cooking.
The plucking of the leaves may be very easy as a result of the leaves are actually giant; the mboga that’s painstaking to pluck – in my opinion- is mitoo as a result of they’re tiny, needlelike leaves shu! Mitoo takes a lot time!
Pluck your sagaa and roughly chop the kanzira.
Proceed to blanch them collectively in a sufuria with scorching water and a splash of munyu musherekha (optionally available however very a lot beneficial). Munyu Musherekha is a salt that additionally doubles up aa a tenderizer. It’s superb for all conventional greens in addition to kuku kienyejis and matumbo; generally fish as properly. We make our’s at residence however you should purchase yours from Kienyeji Retailer.
Blanch them till they’re simply cooked and nonetheless vibrant inexperienced. Most individuals have a tendancy to actually boil them for 600 nights till they flip gray, don’t be that individual. A fast blanch is sufficient so that each one it’s goodness is retained.
One full bunch of each kanzira and sagaa will end in 250 g of the identical blanched. Greens do very considerably shrink after they’re cooked and that is no totally different. So all the time begin with an enormous quantity coz they’ll shrink down.
Set these apart and put together for cooking.
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“What if I wish to freeze my veggies for a later time?”
I’m an enormous fan of freezing my kienyejis for later time and likewise to avoid wasting one effort and slash cooking time. We don’t freeze them uncooked & on the stem. In terms of freezing kienyejis, blanch them first, enable them to * utterly* calm down after which pack them in your ziplocks. Label them (each identify and date so as to know what’s what) after which neatly stack them in your freezer. Whenever you wish to prepare dinner, seize a batch, enable it to thaw and prepare dinner as typical.
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In one other sufuria, soften in your ghee and a few salt and pepper. Add within the onion and garlic and sautee till softened and aromatic. You need to use some other oil you want, however I really like ghee for any vegetable so it was my go-to for this one. Use as little garlic as potential, it needs to be a background word and never overpower the style of the sagaa.
Add the tomatoes and prepare dinner till they’re softened and disintegrated. Add within the blanched greens, adopted by the 2 lotions and blend in. I normally solely use pure cream for my kienyeji mbogas, however on at the present time I made a decision so as to add in a pop of coconut cream simply for an additional attention-grabbing word. It was an important determination. Common cream alone is ideal. Coconut cream alone wouldn’t be as nice. However each common cream and coconut cream? It’s stellar!
You may watch the course of from 4.47 to five.20 within the video. Enable this to simmer for 2-5 minutes then serve. Does this not look luxurious?
You may serve this with any starch and protein you like however in my very bias Maragoli opinion, conventional greens shine greatest with Ugali!! On at the present time, I served mine with some mayai and ugali. And honey, It was a wonderful feast!
I really like how the softness of the kanzira tempered the bitterness of the sagaa, however all of the whereas permitting abit of it’s signature bitterness to peak by. I appreciated that. The general style was wealthy on account of the 2 lotions and the smooth background notes of the garlic and the coconut actually elevated the consuming expertise.
I do hope you get to do that out! Now we have such all kinds of wonderful greens and tsisagaa has obtained to be amongst your regulars. I’d love to listen to the way you put together yours. And within the occasion you’ve got any query about these mbogas, drop me a DM; I’d love love love to assist!
Cross by my channel and watch the complimentary video to this blogpost. And if you’re but to subscribe, please do, I’d like to have you ever!
Thanks for being right here, Love!
xx
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