How to make (likhubi) kunde with munyu mushelekha

Omwami Mwene

This recipe on how to make (likhubi) kunde cooked with munyu musherekha is a simple yet authentic take from my Masaba grandma's kitchen.

Prep Time 5

Cook Time 5

Simmering Time 7

Course Main Course

Cuisine African Cuisine, East African Cuisine, Luhya Cuisine

The leaves are plucked from the stems then washed in clean water as many time as needed to remove all dirt
Put the plucked leaves on the kitchen strainer to drain off excess water
Add about three quarters of a cup of cooking water and add quarter cup of musherekha are added into the sufuria and placed on fire to boil for 5 minutes
The vegetables are added in the sufuria and covered with a lid and left to cook for 7-15 min. Stir the vegetable with a wooden cooking spoon when it starts to boil. Stirring ensures that the vegetable cooks uniformly and does not burn at the bottom.
Add cream or milk, or groundnut or simsim butter (sifuluko) and salt to taste
Simmer for 5 minutes and serve

How long the kunde cooks and simmers depends on the age of the leaves. younger leaves are tender and cook faster.
For tougher older kunde leaves, a rough chop of the vegetables before cooking gives better texture to your dish.
Always know the strength of your munyu musherekha when cooking to avoid adding too much or under utilizing it. For more on how to make and use munyu, read our blogs

Keyword Easy, Traditional, Vegetable