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I have always had a not too good view of ndengu. For me it was that dish you ate in people’s houses that was quite bland. It was that dish that other people seemed to love with chapati but I could never figure out what the fuss was all about. This green thing that at times had weevils and floating tomatoes that had absolutely no taste. Why did people love it? Didn’t people have a different way of how to make ndegu?

Because of this I never cooked ndengu in my house. It was not a staple in my parents home either so it was just something that I know people ate but it wasn’t for me. I wasn’t even sure I knew how to make ndengu. Now a few years ago there was a restaurant that opened somewhere in Loresho. A Spanish restaurant. I forget the name. We went for a tasting and they had ndengu as part of what they wanted us to try. Of course I was curious. It looked nice. It had sausages in it. Must be delicious right. So I tried it. It was horrible. It tasted of turmeric and nothing else really, and turmeric is really tasteless. Quite earthy and nothing else. But when I went home I kept thinking of that combination. I thought it was brilliant and even though it was a Spanish dish who’s taste I did not like I was sure I could make something delicious out of the combination. I was sure that’s not how Kenyans made ndengu, but I had to try it.

I had this in my mind for months. Maybe even years before I finally tried it. I served it with rice the first time I think. I do not recall very well. But it was superb. I was like gosh, why has the whole of Kenya been making bland Ndengu if you can make it this tasty. I used spicy sausages, I always do, paired that with some spices and coconut milk. HEAVEN. This is ndengu heaven. I’m telling you, you make this ndengu this way you will be telling everyone you know and their grandmothers how to make ndengu.

Sausage and Ndegu Curry

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 6


  1. 3 cups Ndegu (green grams), boiled
  2. 8 spicy sausages, sliced
  3. 1 Onions
  4. 3 Garlic, crushed
  5. 3 cm Ginger, crushed
  6. 1 teaspoon Turmeric
  7. 2 teaspoon Cumin
  8. 1 teaspoon coriander
  9. 1 teaspoon Garam masala
  10. 300 ml coconut milk
  11. 3 tablespoons of oil
  12. salt to taste
  13. Chili to taste
  14. Handful of dhania,


Cook the sausages in the oil on medium heat till browned. Set aside

In the same oil, put the onions and cook till translucent. Add the garlic and ginger and cook till fragrant

Add the ndegu, sausages, salt and all the spices except for the garam masala. Stir and cook till slightly warmed through.

Add the coconut milk and stir till well combine. Let it simmer till warmed through and all the flavours marry. Take care not to over cook your ndegu.

Add the garam masala and dhania. stir through

Serve with chapati or rice

Cost: Ndegu- Ksh50 Sausages Ksh 138 Spices Ksh 10 Ginger Ksh3 Garlic Ksh 3 Salt Ksh 1 Dhania Ksh 8 Coconut Milk Ksh 187 Oil Ksh 10 Total Ksh 400

Cost per person Ksh 68

Written by David Mwakodi