Nyoyo Cooked Vegetables
Experience the vibrant flavors of East Africa with Nyoyo Cooked Vegetables, a hearty and wholesome dish that’s as nutritious as it is satisfying. This recipe combines tender maize kernels and kidney beans, simmered to perfection, with fresh spinach (or collard greens), carrots, and tomatoes in a fragrant, garlic-infused base. A short sauté elevates the natural sweetness of the vegetables while creating a rich and flavorful medley, making this dish a perfect blend of earthy and fresh. Packed with protein, fiber, and vibrant colors, Nyoyo Cooked Vegetables is a versatile dish that can be served as a standalone meal or a flavorful side. Ideal for meal prepping, vegetarian menus, or anyone craving a healthy comfort food, this traditional African recipe brings bold, wholesome flavors straight to your table.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup dry maize kernels
- 1 cup dry kidney beans
- 2 cups fresh spinach or collard greens (sukuma wiki), chopped
- 2 medium carrots, diced
- 1 medium onion, finely chopped
- 2 medium tomatoes, diced
- 2 garlic cloves, minced
- 2 tablespoons vegetable oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 4 cups water
Instructions
Rinse the maize kernels and kidney beans thoroughly. Soak them separately in water for at least 8 hours or overnight.
Drain the soaked maize and beans and add them to a large pot. Cover with 4 cups of water and bring to a boil over high heat. Reduce the heat and simmer for about 60–75 minutes, or until both are tender. Drain and set aside.
Heat the vegetable oil in a large skillet or saucepan over medium heat. Add the chopped onion and sauté for 3–4 minutes, until translucent.
Stir in the minced garlic and cook for another minute, until fragrant.
Add the diced carrots and cook for 5 minutes, stirring occasionally, until partially softened.
Mix in the diced tomatoes and cook for 3–4 minutes, allowing them to break down into a sauce.
Season the mixture with salt and black pepper, adjusting to taste.
Add the chopped spinach or collard greens to the skillet. Cook for 2–3 minutes, until wilted.
Stir in the cooked maize and beans. Mix thoroughly and heat for 5 more minutes to allow the flavors to meld together.
Serve hot as a standalone dish or alongside your favorite protein or starch.
Nutrition Facts
Calories |
1828 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.9 g | 50% | |
| Saturated Fat | 5.5 g | 28% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2668 mg | 116% | |
| Total Carbohydrate | 315.1 g | 115% | |
| Dietary Fiber | 79.5 g | 284% | |
| Total Sugars | 24.1 g | ||
| Protein | 76.1 g | 152% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 665 mg | 51% | |
| Iron | 26.0 mg | 144% | |
| Potassium | 5138 mg | 109% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
