Avoidable mistakes you make while cooking ugu

The leaves of fluted pumpkin locally known as 'ugu' are among the most common leafy vegetables used in preparing meals in this part of the world. As a vegetable, it is known to contain plenty of minerals as well as vitamins, and this can be among the reasons they are next to the most dominant in the wellness feeding pyramid.

However, people undervalue these foods by making mistakes while preparing them; mistakes that drain their nutrients, one of which is slicing them before washing.

Obviously, we have to wash all our food items before cooking, that's hygiene. But it has to be in order. When we slice our Ugu leaves to small strips, and then dip into a bowl of the purest water in the world to wash, they may end up losing their nutrients. Haven't you ever wondered why the washing water turns greenish after washing your vegetable slices? That's because the nutrients seeped out and into the water.

To prevent this from happening, I suggest you wash the vegetables while they are still broad and uncut, then slice them to retain their nutrients.

Even though some people remember to wash their ugu leaves before washing, they may still make another mistake that's just as likely to drain their nutrients. That is overcooking them.

These leaves contain lots of vitamins, which are quite susceptible to heat and can readily evaporate when overexposed to it. Many people make this mistake time and again, thinking they are still enjoying these nutrients. A color change from light green to a darker shade is an indication.

Fortunately, there are helpful tips on how to best cook your ugu leaves.

Firstly, add the leaves last to your pot after you've added some other condiments and your food is almost done, if not already done. This way, they won't have to spend as much time on the heat before you bring the food down.

You should not immediately close the pot after turning off the heat; instead, wait for the steam to evaporate a little before closing it. Your vegetables will stay fresh as a result of this.