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.