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There certain dishes that my mama could never make me eat when I was a kid. Most times it was the super healthy stuff like dark leafy greens, pulses like ndegu (green grams) , cow peas,   ngwaci (sweet potatoes) and definitely nduma (arrow roots)

I hated nduma. Up till now I do not have a liking for ndumas. I will take ngwaci any day over ndumas. I really do not like how they taste. They are a bit like ugali, just something, I believe, people eat and love because they have had it all their lives not because it’s so tasty. It is super healthy too. So I guess that makes them quite a win.

Coz nduma is not something I like, I rarely eat them. When I make them at home the Mr will enjoy them. For me I have to do a little something extra to them to to make them more palatable or interesting. Frying them in butter makes them really tasty. But adding some onions and eggs to it. Just makes it 10x better. Let me know what you think.

Happy cooking!

The Weekend Project: Sautee Nduma with onion and eggs

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Yield: 4

Ingredients

  1. Ndumas, boiled and sliced in circular shape.
  2. Onions, sliced
  3. 2 Garlic cloves, crushed
  4. 4 eggs
  5. Dhania, chopped
  6. Butter

Instructions

Melt the butter in a pan, add the ndumas, Let them brown a little. Then add the garlic and onions. Once the ndumas are completely browned turn them.

Sprinkle the dhania then break an egg on top of the nduma mixture. Let it cook to your liking.

Serve hot.

Ndumas Ksh 100 Onions Ksh 10 Garlic Ksh 5 Eggs Kesh 60 Dhania Ksh 10 Butter Ksh 10 Total Ksh 195

Per person Ksh 49

http://africankaya.com/the-weekend-project-sautee-nduma-with-onion-and-eggs/

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Chapati-Kenyan chapatis-indian Chapatis-Kenyan food blogger- Top Kenyan food blogger-Food bloggersIt’s interesting how I could easily make so called complicated meals like filet mignon and Penne Carbonara but I struggle with simple dishes like Ugali and chapati. To be honest those two dishes have given me so much grief. Dear Lord! I actually learnt how to make both just this year!

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