Creamy Chinsaga
Ingredients
2- 3 Bunches of Chinsaga
Cooking oil
Onion – cut into small cubes
Salt
2-4 cups of water
Cream from Fresh milk (Can use Butter milk or Coconut milk)
Tomato paste
3-4 pieces of garlic cloves
Mashed Tomatoes; cut into cubes
Instructions
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 Chinsaga. 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 Chinsaga 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 Chinsaga.
Serve hot with your hot Ugali (or your choice of swallow), fish, chicken or meat dish.