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This recipe for Murere, also known as Mrenda or Jute Mallow Leaves, is a traditional dish enjoyed in the Western Kenya region in East Africa. The unique flavor of the jute mallow leaves is complemented by the indigenous African salt, munyu, or soda ash. This dish is simple to prepare and brings back fond memories of family gatherings and shared meals. The addition of mushroom powder adds a subtle depth to the flavor, making it...
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Separate the leaves from the stalk.
Wash thoroughly to remove soil, and allow it to drain.
In a pan, add the munyu or soda ash in a half cup of water and bring it to a boil.
Add your vegetables and allow them to simmer for about 10-15 minutes. Or just until you achieve the smooth slippery texture.
In a separate pan, add your cooking oil and allow the oil to heat up before adding the onions.
Cook the onions till translucent,add the thinly diced tomatoes and allow it to cook theough till it disintergrate, then add in the boiled vegetables.
Add the mushroom powder and salt to taste.
Allow it to simmer for another 10 minutes,stiring constantly to avoid getting burnt.
Once ready remove from the heat and serve with hot ugali or just eat it up as your vegetables soup.
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Ensure the jute mallow leaves are fresh for the best flavor.
Adjust the amount of munyu or soda ash according to your taste preference.
If you like you can add in 1/2 cup milk or 4 tbsp of cream for enhanced flavor
Can I use regular salt instead of munyu?
Yes, you can use regular salt, but the unique flavor of munyu adds authenticity to the dish. And also you might have to boil the vegetables for almost 1hr to achieve the smooth slimy texture that is unique to this vegetables.
What can I serve with Murere?
Murere can be served as a side dish with ugali, rice, or any main course of your choice.
Is there a substitute for mushroom powder?
You can omit the mushroom powder or use a small amount of vegetable bouillon for a similar flavor.
How do I store leftover Murere?
Store leftover Murere in an airtight container in the refrigerator for up to 3 days.
Can I use dried jute mallow leaves?
Yes, but you will need to rehydrate them in water before cooking.
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