Recipes for ndengu stew

Ingredients:
- 2 cups dried green grams (ndengu)
- 1 onion, chopped
- 2 tomatoes, chopped
- 2 cloves of garlic, minced
- 1 teaspoon ginger, minced
- 1 teaspoon turmeric powder
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1 teaspoon paprika
- Salt and pepper to taste
- 2 cups water
- 2 tablespoons vegetable oil
- Fresh coriander leaves for garnish

Instructions:
1. Rinse the dried green grams and soak them in water overnight or for at least 4 hours.
2. In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and cook until translucent.
3. Add the minced garlic and ginger, and cook for another minute until fragrant.
4. Add the chopped tomatoes and cook until they start to break down.
5. Drain the soaked green grams and add them to the pot. Stir well to combine with the onion and tomato mixture.
6. Add the turmeric, cumin, coriander, paprika, salt, and pepper. Stir well to coat the green grams with the spices.
7. Pour in the water and bring the stew to a boil. Reduce the heat to low, cover the pot, and let it simmer for about 45 minutes to 1 hour, or until the green grams are tender.
8. Taste and adjust the seasoning if needed.
9. Serve the ndengu stew hot, garnished with fresh coriander leaves. Enjoy with rice or chapati.

Method 1: Traditional Kenyan Ndengu Stew

Ingredients:

- 2 cups dried ndengu (black-eyed peas)
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon grated ginger
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon salt
- 1/4 cup coconut milk (optional)
- 1/2 cup chopped fresh cilantro
- Vegetable oil for frying

Instructions:

1. Soak the ndengu overnight in a large bowl of cold water.
2. Drain the ndengu and rinse well.
3. Heat some vegetable oil in a large pot over medium heat. Add the onion and sauté until softened, about 5 minutes.
4. Add the garlic, ginger, turmeric, cumin, coriander, and salt. Cook for 1 minute, stirring constantly.
5. Add the ndengu and enough water to cover by about 2 inches. Bring to a boil, then reduce heat to low and simmer for 1-1 1/2 hours, or until the ndengu are tender.
6. Stir in the coconut milk, if desired. Cook for an additional 10 minutes to thicken the sauce.
7. Serve the ndengu stew hot with rice or ugali. Garnish with fresh cilantro.

Method 2: Spicy Ndengu Stew

Ingredients:

- 1 cup dried ndengu (black-eyed peas)
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 jalapeño pepper, seeded and minced
- 1 tablespoon grated ginger
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/4 teaspoon ground red chili powder
- 1/4 cup chopped fresh cilantro
- 1/2 cup vegetable broth
- Vegetable oil for frying

Instructions:

1. Soak the ndengu overnight in a large bowl of cold water.
2. Drain the ndengu and rinse well.
3. Heat some vegetable oil in a large pot over medium heat. Add the onion, garlic, jalapeño, and ginger. Sauté until softened, about 5 minutes.
4. Add the turmeric, cumin, coriander, red chili powder, and salt. Cook for 1 minute, stirring constantly.
5. Add the ndengu and vegetable broth. Bring to a boil, then reduce heat to low and simmer for 1-1 1/2 hours, or until the ndengu are tender.
6. Stir in the chopped fresh cilantro.
7. Serve the ndengu stew hot with rice or ugali.

Tips:

- For a creamier stew, add 1/2 cup of coconut milk or heavy cream towards the end of cooking.
- To add more flavor, use a mixture of different spices, such as cardamom, cloves, or allspice.
- Serve the stew with a side of chapati or samosas for a complete meal.