Garlic Coconut Cream Tsisagaa (Chinsaga/Saget) – Kaluhi’s Kitchen


It’s not a secret that my most favourite place in the whole world is Maragoli. It’s the place my thoughts fully rests; and as somebody with gentle nervousness and a continuously ticking thoughts, that’s an enormous factor. It’s a place I discover absolute peace. It’s the place I do know I’m fully secure and overflowingly liked. The emerald hills are story-book fairly and everyone seems to be so heat and type. One of many issues I actually love about lastly rising up is the power to drive out every time I need. And since my work might be completed kind in every single place, I strive be away from Nairobi as typically as I can. I’m scripting this put up from the again yard. My mother and father have since returned to Nairobi, however I selected to remain for an additional week and a half. It’s peaceable. It’s nonetheless. And I’m comfortable. I’ll end scripting this after which arrange my canvas and paint within the afternoon earlier than the night storms set in. This proper right here, is my dream life and I’m dwelling it!!

I had photographed this in my Nairobi residence earlier than driving out and located it becoming to finish this blogpost a few a lot beloved vegetable. As we speak is Monday and it’s Market day at Mudete and I believe I’ll move by and purchase a bunch and cook dinner some utilizing this recipe coz remembering how bomb this recipe was is making me drool! The recipe could be very easy, with a #KK twist you’ll for positive love!

PREP TIME: 30 min     COOK TIME: 15 min        SERVES: 2

Substances

1 bunch of sagaa (tsisagaa)

1 bunch of kanzira

250g of cream

50 g of coconut cream

1 teaspoon of minced garlic

1 onion

1 tomato

Ghee to cook dinner

Salt & Pepper to style

Technique

First issues first, allow us to take about tsisagaa (pronounced zisagaa) or in brief simply sagaa. The Kalenjin name this similar vegetable Saget, whereas the Kisii name it Chinsagaa. The Luo are additionally so aware of this vegetable and I requested on Twitter what they name it however there was no consensus as per the replies. If you already know the identify, I might respect your enter within the feedback beneath!

This vegetable might be recognized out there utilizing their distinct white purple flowers.

Style-wise, they’re recognized for his or her bitter style, which I notably take pleasure in. The younger stems are mildly bitter however the older ones are usually sharply bitter. To mood that bitterness, you’ll be able to combine them with kanzira, terere and managu however reasonably. Within the occasion you can not discover these three greens, some spinach is a good vegetable to make use of to mood the bitterness of sagaa is you so want.

On this present day, I combined mine with some kanzira.

I purchased each my sagaa and kanzira from naivas at 33bob a bunch. Carrefour often has too however they don’t seem to be labeled so for almost all who have no idea the way to establish greens with out labels may have some hassle. Naivas have labelled theirs so properly.

So, let’s get cooking.

The plucking of the leaves could be very easy as a result of the leaves are actually giant; the mboga that’s painstaking to pluck  – in my opinion- is mitoo as a result of they’re tiny, needlelike leaves shu! Mitoo takes a lot time!

Pluck your sagaa and roughly chop the kanzira.

Proceed to blanch them collectively in a sufuria with sizzling water and a splash of munyu musherekha (non-obligatory however very a lot really useful). Munyu Musherekha is a salt that additionally doubles up aa a tenderizer. It’s superb for all conventional greens in addition to kuku kienyejis and matumbo; generally fish as properly. We make our’s at residence however you should purchase yours from Kienyeji Store.

Blanch them till they’re simply cooked and nonetheless vibrant inexperienced. Most individuals have a tendancy to actually boil them for 600 nights till they flip gray, don’t be that individual. A fast blanch is sufficient so that each one it’s goodness is retained.

One full bunch of each kanzira and sagaa will lead to 250 g of the identical blanched. Greens do very considerably shrink after they’re cooked and that is no completely different. So at all times begin with an enormous quantity coz they are going to shrink down.

Set these apart and put together for cooking.

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What if I wish to freeze my veggies for a later time?”

I’m an enormous fan of freezing my kienyejis for later time and likewise to avoid wasting one effort and slash cooking time. We don’t freeze them uncooked & on the stem. With regards to freezing kienyejis, blanch them first, enable them to * fully* settle down after which pack them in your ziplocks. Label them (each identify and date with the intention to know what’s what) after which neatly stack them in your freezer. While you wish to cook dinner, seize a batch, enable it to thaw and cook dinner as regular.

*

In one other sufuria, soften in your ghee and a few salt and pepper. Add within the onion and garlic and sautee till softened and aromatic. You need to use another oil you want, however I like ghee for any vegetable so it was my go-to for this one. Use as little garlic as doable, it ought to be a background notice and never overpower the style of the sagaa.

Add the tomatoes and cook dinner till they’re softened and disintegrated. Add within the blanched greens, adopted by the 2 lotions and blend in. I often solely use pure cream for my kienyeji mbogas, however on this present day I made a decision so as to add in a pop of coconut cream simply for an additional fascinating notice. It was an ideal determination. Common cream alone is ideal. Coconut cream alone wouldn’t be as nice. However each common cream and coconut cream? It’s stellar!

You possibly can watch the  course of from 4.47 to 5.20 in the video. Enable this to simmer for 2-5 minutes then serve. Does this not look luxurious?

You possibly can serve this with any starch and protein you like however in my very bias Maragoli opinion, conventional greens shine greatest with Ugali!! On this present day, I served mine with some mayai and ugali. And honey, It was an excellent feast!

I like how the softness of the kanzira tempered the bitterness of the sagaa, however all of the whereas permitting abit of it’s signature bitterness to peak by way of. I appreciated that. The general style was wealthy because of the 2 lotions and the comfortable background notes of the garlic and the coconut actually elevated the consuming expertise.

I do hope you get to do that out! We’ve got such all kinds of wonderful greens and tsisagaa has bought to be amongst your regulars. I might love to listen to the way you put together yours. And within the occasion you’ve got any query about these mbogas, drop me a DM; I might love love love to assist!

Go by my channel and watch the complimentary video to this blogpost. And if you’re but to subscribe, please do, I might like to have you ever!

Thanks for being right here, Love!

xx


Get your downloadable recipe right here :))


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