Saga (sageti or chisaga) are vegetables that Kenyan commonly grow and eat. The community believes that the vegetable can help people recover from a variety of illnesses and helps smooth out their bodies (particularly their faces).
Many veggies, as we all know, lose their vitamin C when cooked, but this is not the case. Even after boiling, the vitamins are retained.
2. The mineral calcium, magnesium, and iron are abundant in the vegetable. They also offer a large quantity of Vitamin A, which aids in the improvement of vision.
3. Antioxidants in high concentrations aid in the prevention of diseases such as diabetes, cancer, and heart disease.
4. A considerable amount of protein and amino acids are present.
The plant's protein and amino acid content exceeds that of groundnuts.
5. Content of Oil
The saga (spider flower plant) seeds contain a lot of oil.
6. Pregnant and lactating women will benefit from this supplement.
When utilized in the kisii community to speed up the birthing process and relieve labor pains, the plant has proven to be extremely beneficial. Women consume veggies after giving birth to recoup strength and improve lactation. Because of its high iron content, it also aids in the replenishment of lost blood after childbirth.
The plant is usually fried and eaten raw. To minimize the bitterness, most people prefer to boil the leaves separately.
1. Bring the leaves to a boil in salted water.
2. Allow for 10-20 minutes of simmering time.
3. In a sufuria, fry onions, tomatoes, and any additional natural spices/herbs.
4. Season the vegetables before adding them.
You can drain the water once it has boiled if you don't like the bitterness.
The use of milk when frying or boiling helps to attenuate the plant's natural bitterness.
Other soft vegetables such as amaranth (terere), jute mallow (mrenda), and vine spinach can be added to the saga to reduce bitterness (nderema).
Avoid squeezing the vegetables when washing them before cooking. They'll be less bitter as a result of this.
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