Mrenda with Peanut Sauce
A nutritious and flavorful dish featuring tender mrenda (jute leaves) cooked in a rich, savory peanut sauce. This vegetarian option is a staple in many Kenyan households, offering a delightful blend of earthy greens and creamy nuttiness.
🧂 Ingredients
- 500 g Mrenda leaves (jute leaves)(washed and chopped)
- 1/2 cup Peanut butter(unsweetened, smooth or crunchy)
- 1 medium Onion(finely chopped)
- 2 medium Tomatoes(chopped)
- 2 cloves Garlic(minced)
- 1/2 inch piece Ginger(grated)
- 1.5 cups Water(or as needed)
- 2 tbsp Cooking oil
- to taste Salt
- 1/4 tsp Black pepper
- 1 Optional: Chili pepper(finely chopped, for heat)
👨🍳 Instructions
- 1
Heat cooking oil in a pot or saucepan over medium heat. Add chopped onion and sauté until translucent, about 5 minutes.
⏱️ 5 minutes - 2
Add minced garlic and grated ginger, and cook for another minute until fragrant. If using, add chopped chili pepper.
⏱️ 1 minute - 3
Stir in the chopped tomatoes and cook until they soften and begin to break down, about 5-7 minutes.
⏱️ 7 minutes - 4
In a small bowl, whisk the peanut butter with about 1/2 cup of water until smooth. Pour this mixture into the pot.
- 5
Add the remaining 1 cup of water, salt, and black pepper. Bring the sauce to a gentle simmer.
⏱️ 2 minutes - 6
Add the chopped mrenda leaves to the simmering sauce. Stir well to coat the leaves. Cover the pot and let it cook for about 10-15 minutes, or until the mrenda leaves are tender.
⏱️ 15 minutes - 7
Stir occasionally to prevent sticking. If the sauce becomes too thick, add a little more water. Taste and adjust seasoning if needed.
💡 Tip: Mrenda cooks relatively quickly and can become mushy if overcooked. - 8
Serve hot, typically with ugali or rice.
💡 Pro Tips
- ✓Mrenda leaves can be slightly slimy when cooked; this is normal and part of their texture.
- ✓Using good quality, unsweetened peanut butter will yield the best flavor.
- ✓For a richer flavor, a small piece of bouillon cube can be added to the sauce.
- ✓Ensure mrenda leaves are thoroughly washed to remove any dirt or grit.
🔄 Variations
- Add a handful of spinach or other leafy greens along with the mrenda.
- For a non-vegetarian version, add cooked chicken or fish pieces towards the end of cooking.
- A squeeze of lime juice just before serving can brighten the flavors.