How to Cook Creamed Kunde or Sukuma Wiki

Kunde is the leaves of cowpeas sprouts. They are quite large, making the plucking process very fast. compared to other traditional veggies that have very small leaves. Their green leaves are cooked like other vegetables except that a number of people prefer boiling them first.

Boiling makes the leaves tender and easily digestible.
 Creamed Kunde or Sukuma Wiki
There are a number of ways of cooking them. For instance:

Once boiled, oil is added to a saucepan to saute onions for about three minutes. The drained cowpeas leaves are added and cooked for a few minutes to absorb the oil and onion and to get more flavor.

An advantage of this simple way of cooking is that the leaves retain their natural flavor since there aren't many vegetables added.

Another way of cooking them is adding more vegetables to make it more nutritious. Beef can also be added.

In some Kenyan communities, the leaves are boiled whole then after draining pounded/mashed instead of chopping them, especially if they are to be served to many people.

I will share a recipe that includes other vegetables but excludes meat.

Creamed Kunde or Sukuma Wiki Recipe

Serves: 7       Prep time: 5 minutes     Cook Time: 20 minutes


Cream Sauce:
500 gm Kunde, (replace with Sukuma wiki if not available)
2 Tbsp. butter or margarine
1 small onion, finely chopped
3 cloves of garlic, finely minced
2 bunches of spinach, shredded 1 cup milk
3 Tbsp. flour


Boil Kunde until it is soft – this may take a while as Kunde is chewy if not cooked properly.
In a saucepan, melt the butter and fry onions and garlic until golden brown.
Add spinach the cooked Kunde and continue cooking for another 3 to 5 minutes.
Whisk milk and flour together and add to the Kunde and spinach mixture.
Cook the mixture stirring occasionally until the sauce starts to thicken. 
Add the cream and mix in into the mixture.
Season with salt and pepper and serve immediately.
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