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Mitoo leaves and shoots are prepared similarly to other traditional leafy vegetables. Because of its decidedly bitter taste and mucilaginous consistency, too is consumed in small quantities and often combined with other vegetables including murere (Corchorus olitorius). Together with some ugali, mitoo often accompanies stewed meat. In the rural areas of Nakuru County (and more generally in Western Kenya), women soak the previously boiled leaves and sprouts in cow’s milk or buttermilk (mala), leaving them to ferment for 3 days. This improves the flavor of the vegetable (reducing the bitter taste) and preserves it for a long time, after which the leaves can be fried or combined with soups and stews.