Separate the leaves from the stem. Leave the stem of the bud part since it is soft.

Wash the vegetables and change the water  2 to 3 times.

Put 1 cup of water in a pot and put the Managu/Njama njama. Let simmer for 5 minutes on medium heat. Add a small amount of water if needed to avoid burning the vegetable.

Drain off excess water.

In another pot, put your cooking oil and onion and let it turn brown. Add garlic and let brown slightly. Next add your tomato sauce and stir. Add your tomatoes and let cook till tender. 

Add the Managu/Njama njama and keep stirring and let cook for a few minutes till tender. Add your cream and stir well till the cream blends well with the Managu/Njama njama. 

Serve hot with your hot Ugali (or your choice of  swallow), fish, chicken or meat dish.