Pour water in a large pot.  Add 2 Tablespoons of Msherekha/munyu (or baking soda). Let water

boil until it forms bubbles. 

Add the chopped up Kunde (cow peas) and Jute Leaves (jute). It will start bubbling on the sides. As it cooks, the bubbles

will start to swell and go up the pan. Make sure you are stirring every few minutes and put a wooden spoon across the top of the pot to help reduce overflow of the bubbles. (2-3 minutes).

As soon as the vegetable has turned from light green to dark green, remove from the heat and drain all the water.

Use the same pot and add onions, then saute until they turn brown. Add tomatoes, salt and cook until tomatoes soften.

Add the Jute leaves + Majani ya kunde mix, and stir until softened.

Taste to see if salt is enough and add more if needed.

Let it cook for a few more minutes and remove from the stove and serve hot.

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

*Can mix Jute Leaves with Kunde or

*Can mix Jute Leaves with Mitoo