Ndengu – Kenyan bean stew

ndengu - kenyan stewI discovered mung beans when I was in staying in Kenya for some months. It was not always easy to find food without meat, since different varieties of meat stews are common food for the locals.

However, I discovered  Ndengu, which is the Kenyan-style of mung beans, also called green grams. This greenish stew does not look very inviting, but the taste of the mung beans is wonderful! With some red colour, it looks more delicious – and it tastes so good! This is my tomato sauce version of mung beans.

– 250 grams mung beans
– 6 dl water
– 1 carrot
– ½ sweet potatoe (or 1 large potatoe)
– 1 onion
– 2 tomatoes
– 2 tbs tomato puree
– 1 chili
– 4 cloves of garlic
– one handful of fresh coriander
– salt and pepper
– pinch of sugar
– fresh lemon juice

The mung beans can be soaked for some hours or over night, then reduce the cooking time some. If you have not soaked them, boil the beans for 20 minutes. In the meantime, wash and chop all the vegetables in small pieces, and after 20 minutes add everything in the pot with the beans and mix well. Add salt and pepper to taste, and about 1-2 tsp of lemon juice and a pinch of sugar. Boil for 15 minutes more. Garnish with some fresh coriander.

Here you can read more about vegetarian food in Kenya.  If you are visiting Kenya – check out my  swahili phrases for vegetarian travelers.

About the Author Elin

I´m an Oslo based web publisher with passion for communication, travel and a green lifestyle. When I travel, I prefer to go slow, sustainable, and “live like a local”. Why slow? It is about challenging the cult of speed, and to enjoy the small things in life and to live in the present.

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