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Related to ornamental Cleome, chinsaga/saga/saget is shorter (around 3 ft. high), bushier, and grown for its edible leaves. It is a bitter green, sometimes compared to mustard, and is full of nutrients and vitamins, and high in protein. A few of its many common names are shona cabbage, African cabbage, spiderwhisp, cat’s whiskers, and wild spider flower
This leafy, green vegetable is not to be confused with it’s poisonous European cousin. As a delicacy, it’s well known and loved in many households. Due to it’s bitter taste, it’s best mixed with other traditional veggies like Kunde and Terere.
Whether you call it Terere or dodo, this traditional Kenyan vegetable is a staple in most Kenyan homes. Its place among tradtional dishes is undisputable. Its tender leaves and slightly bitter taste are well-tempered with beef stew and a steaming hot plate of Ugali.
All parts of this wonderful plant are edible, and (at least here in Kenya) it’s leaves are far more popular as a meal than its grain produce. Kunde is best served sauteed with onions and salt as an accompaniment to a nice beef stew with ugali on the side
Fresh cut veggies are a vibrant and wholesome array of vegetables that have been expertly sliced and prepared to deliver convenience without compromising on nutritional value. Bursting with colors and flavors, these crisp and succulent vegetables showcase the epitome of farm-fresh goodness. From the earthy crunch of carrots to the mild sweetness of bell peppers and the refreshing bite of cucumbers, each component contributes to a symphony of tastes and textures. Whether enjoyed as a standalone snack, a crisp addition to salads, or a colorful complement to various culinary creations, fresh cut veggies are a testament to the simplicity and healthful indulgence found in nature's bounty. With their convenience and versatility, these pre-cut vegetables not only elevate the visual appeal of dishes but also streamline meal preparation, making them a delightful and wholesome choice for those seeking a balance of freshness and convenience in their culinary endeavors.
Vegetables