This  is a great vegetable that grows wild and especially when it rains!

It resembles baby spinach but is more tender and normally i chop it roughly then  blanch it for 5 minutes t hen fry it .

Like spinach they should not be overcooked as they lose much of their nutritional value.

They are a great source of Vitamin A and C,Iron,calcium as well as sodium.

My kitchen garden is filled with these vegetables and am loving making them as side dishes with ugali and beef stew ,with rice and am even thinking of a recipe salad!

If you are tired of eating kale or spinach then this is something that will have your taste buds humming with pure joy.


2 cups blanched mchicha ,drained

2 medium-sized carrots ,grated

1 large tomato

2 cloves garlic minced

salt and pepper to taste

2 tablespoons vegetable oil


1.Over medum heat in a small saucepan/saute’ pan pour the vegetable oil then add the minced garlic,Saute’ for 5 seconds and once its begins to soften and the chopped tomatoes and the grated carrots.

2.Season with some salt and black pepper and cover saucepan and let cook for 2-3 minutes till tomatoes turn mushy and soft.

3.Add the blanched mchicha cover and lower heat and let cook for 5 minutes.

4.Uncover and stir the vegetables to mix them.

5.Taste for seasoning and at this point you can choose to add some cream,an egg or even peanut butter.

Goes really well  with rice,ugali,chapati or macaroni.

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