Prepare your terere and manage by plucking the leaves from the stalks. Clean them thoroughly with running water from the tap. Chop them thinly with a sharp knife and bring them to a boil in a sufuria. Let them steam in low heat for about 5 to 10 minutes. Drain the water.
In another sufuria, add onions and oil and let them fry until light golden brown. Add 2 to 3 cloves of garlic and stir for 1 or 2 minutes to avoid the garlic from burning; then add your diced tomatoes. Let them cook covered until the tomatoes form a nice thick paste. You can now add some cream and black pepper(optional) and stir well then add your already steamed mboga (managu and terere) and season with a little more salt to taste.