Ndengu, courgette and carrot stew

Name: Ndengu, courgette and carrot stew
Cuisine: Kenyan
Ingredients: 150 g boiled green grams; 50 g courgett, roughly chopped; 50 g carrots roughly chopped; 1 large diced onion; 1 medium sized diced green bell pepper; 1/2 litre water

Jean Pierre @cook_7514671

KENYA

Ndengu, courgette and carrot stew

Jean Pierre @cook_7514671

Saved

Ingredients

150 gboiled green grams
50 gcourgett, roughly chopped
50 gcarrots roughly chopped
1large diced onion
1medium sized diced green bell pepper
1/2 litrewater

Saved

Steps

1

Put the onions and the green bell paper in a cooking pot, add cooking oil then heat while occassionally mixing until the onions are just anout to turn to golden brown.
2

Add the carrots and the courgette into pot, stir while heating for a minute then add water and stir to mix.
3

Bring the mixture to boil then add the green grams. Stir to mix. Add more water incase the soup is too thick. Add salt to taste. Cover. Continue heating until the soup thickness is to your liking.
4

Take off heat.
5

Serve warm or hot with rice or chapati.