How to Cook Kunde (Cowpea Leaves) | Kenyan Recipe Guide
Soft, flavorful, and nutritious—this Kunde (cowpea leaves) recipe is a Kenyan favorite. Learn how to cook Kunde perfectly using a natural food softener (or magadi soda) so the leaves stay tender and tasty. Best enjoyed with ugali, chapati, rice, or stew! Plus, don't miss the video tutorial at the end of this post for extra guidance.
Equipment
- Saucepan
- Frying pan/ suitable saucepan
- chopping board
- Wooden Spoon
- knife
- 2 bowls for washing the kunde
Ingredients
- 1 big bunch Kunde (cowpea leaves),about what fits in two hands (6–8 cups loosely packed / 250–300 g before trimming)
- 1 large onion, finely chopped
- 2 medium tomatoes, chopped
- 1 clove garlic, minced
- 1 small hoho (green pepper), chopped
- 3 tbsps vegetable oil
- ½ tsp curry powder
- ½ tsp paprika
- Salt to taste
Instructions
- Prepare the Kunde Pick the fresh leaves, removing any tough stems. Wash thoroughly in two bowls of water to remove dirt.Slice into smaller pieces if preferred.
- Boil with Softener Boil 1½ cups of water in a saucepan. Add the natural softener (or magadi soda).Add Kunde leaves, stir, and boil for 5 minutes, stirring occasionally.
- Fry the Vegetables Heat the vegetable oil. Add the onions and fry to a light golden color. Add garlic and fry until golden. Add tomatoes and hoho (green pepper). Stir, cover, and cook for 2 minutes. Stir in the spices (curry powder, paprika, and salt). Simmer to a soft puree.
- Combine the Kunde Drain excess water from the boiled Kunde. Add Kunde to the onion-tomato mixture. Stir well, cover, and cook for 2 to 5 minutes to blend flavors.