Delicious and Nutritious Kenyan Ndengu Recipe

Ingredients

  • 2 cups of Ndengu (Green grams)
  • 4 cups of water for boiling
  • 2 tablespoons of vegetable oil
  • 1 large onion, chopped
  • 2 cloves of garlic, minced
  • 1 tablespoon of ginger, grated
  • 2 medium tomatoes, chopped
  • 1 teaspoon of turmeric powder
  • 1 teaspoon of coriander powder
  • 1 teaspoon of curry powder
  • Salt to taste
  • 1 medium green bell pepper, diced
  • 1 bunch of fresh coriander, chopped
  • 1 cup of coconut milk

Steps and instructions

  1. Soak the Ndengu (Green grams) in water overnight to soften them.
  2. Drain the Ndengu and put them in a large pot. Add 4 cups of water and bring to a boil.
  3. Reduce the heat to low, cover the pot, and let it simmer for about an hour or until the Ndengu are soft and cooked.
  4. While the Ndengu are cooking, heat the vegetable oil in a separate pan over medium heat.
  5. Add the chopped onion to the pan and sauté until they become translucent.
  6. Add the minced garlic and grated ginger to the pan and sauté for another minute.
  7. Add the chopped tomatoes to the pan and cook until they become soft and mushy.
  8. Add the turmeric powder, coriander powder, curry powder, and salt to the pan and mix well to combine.
  9. Add the cooked Ndengu and diced green bell pepper to the pan and stir to combine. Let it simmer for about 10 minutes.
  10. Add the chopped fresh coriander and coconut milk to the pan and stir well. Cook for another 2 minutes, then remove from heat.
  11. Serve the Ndengu hot with rice or chapati.

Tools for making

  • Large pot - For boiling the Ndengu.
  • Pan - For sautéing the onions, garlic, ginger, and tomatoes.
  • Wooden spoon - For stirring and mixing the ingredients.
  • Knife - For chopping the onions, garlic, ginger, tomatoes, green bell pepper, and coriander.
  • Grater - For grating the ginger.
  • Measuring cups - For measuring the Ndengu and water.
  • Measuring spoons - For measuring the vegetable oil, turmeric powder, coriander powder, curry powder, and salt.
  • Sieve - For draining the soaked Ndengu.
  • Cutting board - For chopping the ingredients.
  • Can opener - For opening the can of coconut milk.

Recipe variations

  • Use different spices or spice blends to add variety to the flavor of the Ndengu.
  • Add vegetables like carrots, peas, or spinach to make it more nutritious and colorful.
  • Replace the coconut milk with yogurt or cream for a creamier texture.
  • Add a squeeze of lemon or lime juice for a tangy twist.
  • Add a teaspoon of chili powder or fresh chili peppers for a spicier version.
  • For a meaty version, you can add cooked chicken, beef, or lamb to the Ndengu.
  • Replace the Ndengu with other legumes like lentils or black beans for a different taste.
  • Serve the Ndengu with naan bread or roti instead of rice or chapati.
  • Garnish with toasted coconut flakes or roasted peanuts for added crunch.

Recipe overview

This is a detailed recipe for Ndengu, a popular dish from Kenya. The star ingredient is green grams (Ndengu in Swahili), which is cooked with a mix of spices and coconut milk to give it a rich, vibrant flavor. Although it might seem intimidating at first, this recipe is relatively straightforward and easy to follow. By the end of it, you will have a delicious, hearty meal that is not only satisfying, but also packed with nutrients. Pair the Ndengu with rice or chapati for a complete meal. Enjoy the culinary journey to East Africa without leaving your kitchen!

Common questions

  1. How long do I need to soak the Ndengu? Soak the Ndengu overnight to soften them.
  2. How long does it take to cook the Ndengu? Simmer the Ndengu for about an hour or until they are soft and cooked.
  3. Can I use canned Ndengu instead of soaking and boiling? Yes, you can use canned Ndengu if you prefer. Simply rinse and drain them before adding them to the recipe.
  4. Can I use other types of lentils instead of Ndengu? Yes, you can substitute Ndengu with other types of lentils such as green or brown lentils. The cooking time may vary, so adjust accordingly.
  5. Can I omit the coconut milk? Yes, you can omit the coconut milk if you prefer. It adds creaminess and flavor, but the dish will still be delicious without it.
  6. Can I add other vegetables to this recipe? Absolutely! Feel free to add your favorite vegetables like carrots, peas, or spinach to enhance the flavor and nutritional value.
  7. Is this recipe spicy? The level of spiciness can be adjusted to your liking. If you prefer a milder taste, you can reduce or omit the curry powder.
  8. Can I make this recipe ahead of time? Yes, you can make this recipe ahead of time and reheat it when you're ready to serve. It often tastes even better the next day as the flavors have a chance to meld together.

Serving dishes and utensils

  • Large pot - Used for boiling the Ndengu.
  • Pan - Used for sautéing the onions, garlic, ginger, and tomatoes.
  • Spoon - Used for stirring the ingredients while cooking.
  • Knife - Used for chopping the onion, garlic, ginger, tomatoes, and coriander.
  • Grater - Used for grating the ginger.
  • Measuring cups - Used for measuring the Ndengu and water.
  • Measuring spoons - Used for measuring the spices.
  • Cutting board - Used for chopping the ingredients.
  • Serving bowl - Used for serving the cooked Ndengu.
  • Rice or chapati - Accompaniments to serve with the Ndengu.

Origin stories

Ndengu, also known as green grams, is a beloved staple in Kenya, most notably amongst the Kamba community. The Kamba community has a long history of farming, and the Ndengu plant is one of those that thrives in the semi-arid zones of the Eastern region of Kenya. What's charming is that the Ndengu plant is incredibly resilient just like the people of the region. It requires little water to thrive making it an admirable symbol of survival and resilience in the face of harsh conditions. The locals have cultivated Ndengu for generations, turning it into heartwarming dishes that are shared across tables in homes and restaurants alike. The Ndengu dish is a testament to the resourcefulness and culinary creativity of the region, turning a hardy plant into a delicately spiced, flavorful stew that pairs perfectly with rice or chapati. It's a taste of Kenyan resilience and hospitality in each bite.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.