Ndengu (Kenyan Green Gram Stew)
In short: Whole green grams simmered until soft, then cooked with fried onion, tomato, garlic and curry spices into a thick Kenyan stew eaten with chapati or rice. It takes about 1 h 20 min in total and makes 6 servings.
- Prep
- 15 min
- Cook
- 1 h 5 min
- Total
- 1 h 20 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 275 kcal
Ndengu, whole green grams, is one of Kenya's most common everyday dishes. The small green pulses are simmered until tender and split, then cooked down with golden onion, ripe tomato, garlic and a little curry spice into a thick, savory stew. Kenyans eat it with chapati, rice or ugali, often with a spoonful of kachumbari on the side. It is cheap, filling and high in protein, so it turns up in homes, school lunches and roadside eateries.
Instructions
- Rinse the green grams well and pick out any stones. Put them in a large pot with the water, bring to a boil and skim off any foam. Cover partly and simmer for 40 to 50 minutes, until soft and just starting to split.
- While they cook, heat the oil in a skillet over medium heat. Fry the onion for 8 minutes until golden. Add the garlic, ginger, curry powder and turmeric and stir for 1 minute.
- Add the tomatoes and tomato paste. Cook for 8 to 10 minutes, stirring, until they break down into a thick, glossy sauce and the oil starts to separate at the edges.
- Stir the tomato sauce, the salt and the chili, if using, into the green grams. Simmer uncovered for 15 minutes, mashing a few grams against the side of the pot, until the stew is thick but still saucy. Add hot water if it gets too thick.
- Stir in the coriander, taste and adjust the salt. Serve hot with chapati, rice or ugali.
Tips
- Soak the green grams for 2 hours if you have time. They cook more evenly and about 15 minutes faster.
- Mash a few spoonfuls against the pot to thicken the stew naturally. For a coastal version, stir in 120 ml (1/2 cup) coconut milk for the last 10 minutes and finish with lemon juice.
Questions and answers
What is ndengu in English?
Ndengu is the Swahili word for green grams, also called mung beans. In Kenya they are sold whole and dried, and cooked into a thick stew.
Do green grams need soaking?
Not strictly. Unsoaked grams take 40 to 50 minutes to soften, while grams soaked for 2 hours need about 30 minutes.
What goes well with ndengu?
Chapati is the classic partner, with rice or ugali as everyday alternatives. A bowl of kachumbari on the side adds freshness.
How long does it take to make Ndengu (Kenyan Green Gram Stew)?
About 1 h 20 min in total: 15 min of preparation and 1 h 5 min of cooking.
How many calories are in Ndengu (Kenyan Green Gram Stew)?
About 275 kcal per serving, with 13 g of protein, 38 g of carbohydrates and 8 g of fat. These values are estimates.
Nutrition per serving
| Calories | 275 kcal |
|---|---|
| Protein | 13 g |
| Carbohydrates | 38 g |
| Fat | 8 g |
| Fiber | 10 g |
| Sugar | 5 g |
| Sodium | 600 mg |
Estimated values, calculated from the ingredients.
