Reasons you should add mrenda to your diet (recipe)

Reasons you should add mrenda to your diet (recipe)

It's no secret that mrenda (English name Jute Mallow) is not for everybody.

The slimy nature of this leafy green when cooked doesn't exactly scream appetizing but if you're able to get past this minor detail about it, you will get to enjoy some pretty good benefits of it.

Here are six of them.

1. Improves eye sight

They contain Vitamin A which helps in improving eye sight. They also contain Vitamin B6 and folate which prevents loss of vision and eye disorders.

2. Helps with digestion

The fiber contained in mrenda helps with digestion.

3. Regulates menses

Mrenda can also help in regulating menses especially if they are irregular.

4. Fights colds and flus

The Vitamin C contained in mrenda helps to boost one's immunity which in return helps to fight colds and flus.

5. Lowers cholesterol

Incorporating mrenda in your daily diet can help lower your cholesterol levels.

6. Heals inflammation

This leafy green contains anti-inflammatory properties that are great for arthritis. It helps eases the joint pains, headaches and stomach aches.



  • 4 Bunches Mrenda (jute)
  • 2 Bunches Kunde (cow pea leaves)
  • 1 Cup Onion
  • 1 Cup Tomatoes
  • 3 Tablespoons Vegetable Oil
  • Pinch Salt
  • 2 Tablespoons Msherekha (sodium bicarbonate)


-Pour water in a large pan. Add the two Tablespoons of Msherekha/munyu (traditional sodium bicarbonate) or you can use Magadi. Let the water boil until it forms bubbles-Add the chopped up Kunde (cow peas) and Mrenda (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-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 cooking pan/pot that you used to boil the leafy vegetables. Add onions and sautee until they start browning-Add tomatoes, salt and cook until tomatoes start to become paste like-Add the now softened leafy vegetables and stir until they are incorporated into each other. Taste to see if salt is enough and add more if need be. Let it cook for a few more minutes and remove from the heat-Serve the Mrenda (jute) with just Ugali. Or you can serve the Ugali and Mrenda with Meats, Chicken, Fish or even Eggs


Prep time: 20 mins Cook time: 10 mins Total time: 30 mins Yield: 4 Servings

Geoffrey Nevine — IT Services and IT Consulting

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