Nderema (Vine Spinach)

“Nderema” (Vine Spinach) Vine spinach commonly referred to as “Nderema” is traditional to the Luhya and Kuria communities. It is usually eaten with Ugali Ingredients 417 g vine spinach leaves, fresh 2 tomatoes, red, ripe (182 g) 1 onion, red skinned, raw, unpeeled (139g) ½ tsp. (3 g) salt, iodized 3 tbsp. (39 g) ghee Preparation 15 minutes | Cooking 20 minutes | Serves 4 • Peel, wash and cut the onions and the tomatoes separately. • Put ghee in the cooking pot and heat for 1 minute on medium heat. • Add the onions and cook for 5 minutes until golden-brown. • Add the tomatoes then the vine spinach and cover the cooking pot. • Cook for 10 minutes then stir the contents. • Add salt, cover and cook for 1 minute. • Serve hot Nutrition data per 100g of recipe: Energy 299 kJ/ 72 kcal │| Fat 5.2 g │| Carbohydrates 1.4 g │| Protein 3.2 g │| Fibre 3.5 g │ Vitamin A 166 mcg |│ Iron 9.5 mg |│ Zinc 0.41 mg Kenyan Food Recipes download pdf