Managu, otherwise known as African nightshade (Solanum scabrum) is a type of flowering plant in the family Solanaceae. This plant is native to Africa and is commonly used as a vegetable and as a medicinal plant. It is a green vegetable with white flowers and a bitter flavor.
Managu is a Kenyan name given to these vegetables that are enjoyed majorly in Western regions of Kenya. These leaves are bitter but the bitterness can be improved by letting it rest for several days after cooking or adding cream or fermented milk. A recent practice practiced by urban Kenyans is boiling the leaves first then wash them to remove the bitterness. The downside with this method is that the nutrients are washed away or destroyed during boiling.
The African nightshade is not poisonous. This variety is different from the European type and other poisonous varieties of nightshade found throughout the world that are believed to be poisonous.
Health benefits of Managu
The Managu dish is very popular in Kenya and neighboring countries. In Kenya, it is popularly consumed in Western region though other regions have adopted it in their cooking. It is a highly nutritious vegetable rich in iron, protein, calcium, folate as well as vitamin A, C and E. Some of its potential health benefits may include:
- Antioxidant properties: African nightshade is a good source of antioxidants, which can help protect the body against oxidative stress and the damaging effects of free radicals.
- Anti-inflammatory effects: Some studies have suggested that African nightshade may have anti-inflammatory effects, which could be beneficial for individuals with conditions like arthritis or asthma.
- Pain relief: African nightshade has been traditionally used to relieve pain, and some research suggests that it may have pain-relieving properties.
- Skin health: African nightshade has been used topically to treat skin conditions like cuts, wounds, and rashes.
How to cook delicious Managu (African Nightshade)
There are several ways of preparing managu dish. I will share my favorite way of cooking them. To prepare, you will need the following ingredients for 4 servings:
Ingredients:
- 2 bunches of managu vegetable, washed and chopped into fine pieces
- 1 bunch of spinach, washed and chopped
- 2 large tomatoes
- Salt to taste
- Non-dairy cooking cream/ milk cream/fermented milk. I use non-dairy cooking cream for vegetarian option (optional)
- Spices. Use any of your favorite spices. I use black pepper, curry powder or turmeric and a mixture of cumin seeds and coriander seeds powder (dhana Njeera).
- 1 onion
- cooking oil
Instructions:
Some people like boiling the managu vegetable first then they drain the water to reduce the bitterness in the leaves. However, this method removes the nutrients in managu. I prefer cooking them directly without boiling first. So this is how to do it:
- Heat the cooking oil in a cooking pot or sufuria
- Once the oil is hot, add the diced onions and cook for about 3-4 minutes or until the onions are tender and slightly brown.
- Add the diced tomatoes and cook them well until all the pieces are broken down into a paste.
- Add salt and the spices the cook for 2 minutes
- Add the chopped managu and cook covered for about 5 minutes then add the spinach. You cook managu first because the spinach cooks faster and you do not want to overcook them.
- Stir with a wooden spoon to mix well then add the cooking cream to your taste.
- Cook for another 5 minutes then remove from the heat and serve immediately
If you do not like your managu too bitter, consider boiling them first, remove the water used to boil them; you can also add fresh water to wash the bitterness. Once done, you can stir fry your managu. Another practice that I have seen is cooking them and keeping them in a fridge for a day or two then adding cream or fermented milk, This makes them have a very pleasant taste.
Managu vegetable can be served with ugali (my favorite) or any other accompaniment of your choice. If you are not into managu, try out this spicy and tasty sukuma wiki recipe.
You may like these other similar recipes
- Coconut-creamed cowpeas leaves with oxtail
- Fried muthokoi (de-husked maize with beans)
- Green maize with green pigeon pea (Githeri)
Delicious managu recipe (African Nightshade)
Ingredients
- 500 grams African nightshade leaves chopped
- 1 bunch spinach leaves chopped
- 2 tomatoes diced
- 1 onion diced
- 6 tbsp cooking cream optional
- 1 tsp black pepper powdered
- ½ tsp chilli flakes add more if you like your vegetables really hot
- ½ tsp turmeric powder
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tbsp Seasoning (Royco) optional
- Salt to taste
Instructions
Step one:
- Heat the cooking oil in a cooking pan or sufuria.
- Once the oil is hot, add the diced onions and cook for about 3-4 minutes or until the onions are tender and slightly brown.
Step two:
- Add the diced tomatoes and cook them well until all the pieces are broken down into a paste.
- Add salt and the spices of your choice then cook for about 2-5 minutes.
- Add chopped spring onions
Step three:
- Add the chopped managu and cook covered for about 5 minutes then add the spinach. You cook managu first because the spinach cooks faster than managu. This also prevents overcooking the spinach
- Stir with a wooden spoon to mix well then add the cooking cream (if using) to your taste.
- Add any additional seasoning, if using (I use Royco)
- Cook for another 5 minutes then remove from the heat and serve immediately.
Nutrition
