Ndengu

What we know so far

Ndengu are green grams (mung beans), and in Kenya the word means the stew: the small green beans boiled soft and finished in a thick tomato and onion base with garlic, cumin, turmeric and curry powder, sometimes with coconut milk on the coast, sometimes with carrots and hoho (bell pepper) in Nairobi. It is cheap, everyday, and on every institutional and family menu in the country, eaten with chapati, rice or ugali; the leftovers are better the next day.

The draft was written from 2 published sources and holds 13 ingredients and 5 steps. It has never been cooked by anybody at AFN, which is why it is waiting.

What claiming it means

1. Cook it the way you actually make it. Change anything in our draft that is wrong, and most of it probably is.
2. Photograph your own, so the page carries a real picture instead of somebody else's.
3. Send it in. An editor reads it, and it publishes with your name on it and a link to your profile.

See every dish waiting