Ndengu stew is a Kenyan green grams stew. It’s made with green grams, vegetables and spices and it’s served with a flaky chapati. It’s simple to make, super flavourful and comforting.
What is Ndengu?
Ndengu is the Swahili name for green beans, also called mung or moong beans. They are green legumes that are a popular ingredient in Kenyan cuisine. They are frequently used in salad dressings, stews, soups, and snacks. They give a lovely texture and a protein-rich punch that perfectly balances the other elements in meals like in this ndegu stew.
Chapati and Ndengu Ingredients
- Green grams/mung beans
- Onion
- Carrots
- Tomatoes
- Tomato paste
- Olive oil
- Garam masala, Paprika
- Vegetable stock cube
- Fresh coriander
- Water
- Flour
- Neutral oil
- Salt
Ndengu Stew With Chapati Step by Step Instructions
- Rinse the mung beans and cook them in boiling water for 30 minutes.
- In a pot heat up some olive oil, then sauté onion for 5-8 minutes, add carrot, tomato and tomato paste. Add the cooked beans, the vegetable stock cube, paprika and garam masala, enough water to cover everything and continue to cook for 5/10 minutes.
- Prepare the chapatis by mixing flour and salt then adding water and oil. Mix with a wooden spoon first then knead with your hands until the dough is smooth.
- Prepare 6 balls and let them rest, covered, for 15 minutes.
- Roll each ball out to a very thin circle, brush with olive oil and sprinkle with some flour. Then roll the dough on itself like a mat and then coil the mat like dough and tuck the end in the middle. Repeat for all the balls then flatten each ball out to a circle.
- Cook on a heated pan until bubble forms, then brush some more oil on the cooked side and flip it again. Serve the stew with chapati
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Chapati and Ndengu Stew
A super simple yet comforting and flavourful dish from Kenya.
Ingredients
- 1 cup green grams/mung beans
- 1 small onion chopped
- 3 carrots grated
- 2 tomatoes chopped
- Olive oil
- 1/2 tsp garam masala
- 1/2 tsp paprika
- half vegetable stock cube
- fresh coriander to taste
- water enough to cover the vegetables
- 1 tbsp tomato paste
Chapati
- 250 g flour plus more for dusting
- 140 g water
- 1/4 cup oil
- 1/2 tsp Salt
- Oil to brush
Instructions
- Rinse the mung beans and cook them in boiling water for 30 minutes.
- In a pot heat up some olive oil, then sauté onion for 5-8 minutes, add carrot, tomato and tomato paste. Add the cooked beans, the vegetable stock cube, paprika and garam masala, enough water to cover everything and continue to cook for 5/10 minutes.
- Continue to cook for 5/10 minutes.
- Prepare the chapatis my mixing flour and salt then add water and oil. Mix with a wooden spoon first then knead with your hands until the dough is smooth. Prepare 6 balls and let them rest, covered, for 15 minutes. Then roll each ball out to a very thin circle, brush with olive oil and sprinkle with some flour. Then roll the dough on itself like a mat and then coil the mat like dough and tuck the end in the middle. Repeat for all the balls then flatten each ball out to a circle. Cook on a heated pan until bubble forms, then b rush some more oil on the cooked side and flip it again. Serve the stew with chapati
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