Black nightshade, also known as managu, is gaining popularity as a crop and long-life dried food. FarmBizAfrica gives here some of the most popular recipes for the plant, which can be made with fresh black nightshade or dried managu that has been soaked overnight or boiled for 15 minutes

Traditional boiled managu with milk (western Kenya style)

This recipe is popular in Kakamega, Bungoma, Busia, and Siaya.

Ingredients:

• 2 bunches black nightshade (managu)
  
• 1 cup fresh cow’s milk
  
• 1 tomato (optional)
  
• Salt to taste
  
• 1 tablespoon cooking oil or fresh cream (optional)
  

Method:

1. Wash the managu leaves well and remove thick stalks.
   
2. Boil the leaves in a little water for 10–15 minutes until tender.
   
3. Drain the water, then mash lightly with a cooking stick or wooden spoon.
   
4. Add milk and salt, then simmer for 5 more minutes.
   
5. Add a little oil or cream if available. Serve hot with ugali.
   

2. Fried managu with onions and tomatoes

This is the most common way to prepare managu across Kenya.

Ingredients:

• 2 bunches black nightshade
  
• 1 onion, chopped
  
• 2 tomatoes, chopped
  
• 2 tablespoons cooking oil
  
• Salt to taste
  

Method:

1. Boil managu in a little water for 10 minutes to soften bitterness, then drain.
   
2. In a sufuria, heat oil and fry onions until golden.
   
3. Add tomatoes and cook until soft.
   
4. Add the boiled managu, stir well, and cook for 5–10 minutes.
   
5. Add salt to taste and serve with ugali or rice.
   

3. Managu with groundnut paste

This is a Busia and Teso favorite, rich in protein and good for children.

Ingredients:

• 2 bunches black nightshade
  
• 3 tablespoons pounded groundnuts (peanut paste)
  
• Salt to taste
  
• Water for boiling
  

Method:

1. Boil managu for 10–15 minutes until soft.
   
2. Drain the water, leaving a little for mixing.
   
3. Add groundnut paste and stir well over low heat for 5 minutes.
   
4. Add salt to taste and serve with ugali.
   

4. Managu with potatoes (Nyeri style)

This softens the taste and makes it more filling for children and elders.

Ingredients:

• 2 bunches managu
  
• 2 medium potatoes, peeled and chopped
  
• 1 onion
  
• 1 tomato
  
• Cooking oil and salt
  

Method:

1. Boil managu and potatoes together for 15 minutes.
   
2. Drain and mash lightly.
   
3. Fry onions and tomatoes in oil, then add the boiled mixture.
   
4. Stir well and cook for 5–7 minutes.
   
5. Serve with ugali.
   

5. Managu with eggs (quick protein meal)

This gives extra strength and is a good evening meal.

Ingredients:

• 2 bunches managu
  
• 2 eggs
  
• 1 onion
  
• 1 tomato
  
• 2 tablespoons cooking oil
  
• Salt
  

Method:

1. Boil managu for 10 minutes, then drain.
   
2. Fry onions and tomatoes in oil.
   
3. Add the managu and stir for 5 minutes.
   
4. Break in the eggs and stir until cooked.
   

Add salt and serve with ugali or chapati.