KENYAN DENGU

 

  • Cooking Time:
  • Servings:
  • Preparation Time:

Ingredients

  • 1.25 cups mung beans, soaked over night
  • 2 tbsp corn oil
  • 1 onion, chopped (frozen is fine)
  • 2 garlic cloves, finely chopped (bottled works)
  • 2 tbsp tomato paste (I used tomato sauce since I didn't have paste and it turned out ok)
  • 1 red bell pepper, seeded and diced
  • 1 green bell pepper, seeded and diced (frozen works)
  • 1 fresh red chile, seeded and finely chopped (I cheated and used Thai garlic and chili paste)
  • 1.25 cups veggie stock (I just used buillion)

Directions

  • If you want extra flavor, you can add 8 oz of shredded spinach leaves 3- minutes before the end of cooking.
  • Drain the beans, place in a pan and cover with water.
  • Bring to a boil, cover and simmer for 1-1.25 hours, or until beans are tender.
  • Drain well, return to pan and mash thoroughly until smooth.
  • (Note: I didn't drain them right away and my dengu was more soupy than "chili-like".
  • Also, the beans smell like ass when they cook, but the final meal tastes DAMN GOOD!)
  • Heat the oil in another pan.
  • Add the onion and cook, stirring occasionally for 10 minutes, or until golden.
  • Add garlic, cook for 2 minutes.
  • Add tomato paste and cook, stirring, for 3 minutes.
  • Stir in mashed beans into the onion mixture.
  • Add peppers, chili and stock.
  • Stir well, and simmer gently for 10 minutes.

Notes

Categories: African 

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