| | Recipe name | Method | Areas where it is practiced |
| | Boiling only | Wash vegetables, layer the cooking pot with banana leaves to avoid burning of the vegetables, arrange the unchopped vegetables sprinkling a little salt between the layers, boil without turning (for about 1 hour) until the water dries up to prevent steam from escaping | Bungoma, Vihiga, Bomet | | Old recipe: no washing, boiled for about one hour, add salt to taste | Nyamira | | Boil in water for 20 minutes, add salt to taste (milk or cream can also be added) | Nyamira, Bomet, Kilifi, Kwale |
| | Boiling then frying | Boil for 10–20 minutes, drain the water, and then fry in oil, onions, and tomatoes. Cook while stirring for about 10 minutes | Bungoma, Vihiga, Nyamira, Bomet, Kwale, Kilifi, Mwanza | | Steaming | Wash vegetables and place in sufuria, add chopped onions, tomatoes, and salt and steam for 10–15 minutes | Kwale, Kilimanjaro, Dar-es-Salaam, Mwanza |
| | Frying/sauteing | Fry onions and tomatoes in oil, add chopped amaranth, and cook while stirring for about 10 minutes | Kiambu, Bungoma, Vihiga, Bomet, Kilifi, Kwale, Kilimanjaro, Mwanza | | Wash, dry in the sun to drain water, then fry in oil, onions, and tomatoes | Nyamira, Bomet, Kwale |
| | Fermenting | Boil for 20 minutes, add salt to taste, heat once a day while adding milk each time for 2 to 3 days (mostly done in combination with other vegetables) | Bungoma |
| | Mixed with other vegetables | Wash all the vegetables, boil together for about 30 minutes, fry in oil, onions, and tomatoes (cowpeas, spider plant, nightshade) | Bungoma, Nyamira, Bomet, Kilifi, Kwale, Kilimanjaro |
| | Amaranth with coconut oil | Place in sufuria, add coconut milk and tiny wild cherry tomatoes, cook for 15 minutes, and serve | Kilifi |
| | Gunjamato | Boil amaranth, add maize flour to make a mixture of ugali and vegetable | Kwale |
| | With bhajia | Mix chopped amaranth leaves with gram flour, make into bhajia dough, and fry | Kwale, Kilimanjaro, |
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