Kenyan dengu recipe
Kenyan Dengu recipe
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|230 g||mung beans, soaked for 8 hours|
|2 tbsp||sunflower oil|
|2 clove(s)||garlic, finely chopped|
|2 tbsp||tomato puree|
|2||bell peppers, red and green, seeded and diced|
|1||red chili, fresh, sliced or finely chopped|
|½ small||pumpkin, cooked and mashed, optional|
|230 g||spinach leaves, shredded, optional|
|300 ml||vegetable stock or water|
|salt and pepper, to taste|
Place the Mung beans with water in a saucepan and bring to the boil. Simmer approximately for 1 hour until very tender.
Meanwhile, heat oil in a another pan and add the chopped onion and garlic. Add the tomato puree and stir occasionally. Add the peppers and chili and stir fry over gentle heat for some minutes, then add vegetable stock or water and bring to the boil. Mash the Mung beans and add the puree to the stew. Season to taste with salt and pepper and serve.
If desired, add pumpkin mash or spinach leaves to the stew, when the Mung bean mash is already mixed in. Stir well and simmer for a few further minutes.
ca. 20 min
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