x Eve Woman Wellness Readers Lounge Leisure and Travel My Man Bridal Health Relationships Parenting About Us Digital News Videos Opinions Cartoons Education E-Paper Lifestyle & Entertainment Nairobian Entertainment Eve Woman Travelog TV Stations KTN Home KTN News BTV KTN Farmers TV Radio Stations Radio Maisha Spice FM Vybez Radio Enterprise BULK SMS E-Learning Digger Classified The Standard Group Corporate Contact Us Rate Card Vacancies DCX O.M Portal Corporate Email RMS
Login ×

Coconut ‘dengu’ & sweet potato stew

The Standard - By Mirror | March 28th 2016 at 10:04:48 GMT +0300

Sweet potatoes are affordable and readily available. They are high in Vitamin B6 and a good source of Vitamin C, magnesium, potassium. They also contain vitamin D, iron, and the best part, there are many ways to cook them and still maintain all the nutrients.

Serves: 4

Prep Time: 10 minutes

Cook Time: 45 minutes


  • 6 medium-sized sweet potatoes, pre-boiled (but not cooked), peeled and cubed
  • 1 tablespoon vegetable oil
  • 1 large onion, chopped
  • 2 large carrots, peeled and chopped
  • 3 cloves garlic, crushed
  • 1 teaspoon fresh ginger, grated
  • 1 tablespoon curry powder
  • ¼ teaspoon turmeric and cinnamon
  • Salt to taste
  • 3½ cups vegetable stock
  • 1½ cups dengu(Green grams) pre-boiled
  • ½ cup coconut milk


In a cooking pot, heat the vegetable oil over medium heat. Add the onions and fry until tender; add the carrots and half the cubed sweet potatoes (reserve the rest for later use), stir and let cook for two minutes. Add the dengu and cook for a further two minutes.

  2. 1. Ingredient of the week: Goose
  3. 2. Easy recipe: Creamy macaroni with cherry tomatoes and chicken
  4. 3. Christmas leftover recipes to beat waste and eat for free
  5. 4. Easy recipe: Caramelized kishmish, almond and beef rice

Add the garlic, ginger, curry powder, turmeric and salt, allow to simmer for two minutes, stirring frequently. Next, add the vegetable stock and let simmer for five to ten minutes.

In another cooking pot, with some vegetable stock, put the remaining sweet potatoes and bring to a boil until tender. Drain and put the sweet potatoes in a blender with the coconut milk and cinnamon and puree (blend) until smooth.

Add the pureed sweet potato mix to the other cooking pot and let cook until you have a thick pasty sauce.

Garnish with ‘dhania’ and serve hot with ‘chapati’.

Reach Wambui on: [email protected], www.ucreations.co.ke, Tel: +254 722 489 419

Top Stories

Six things to stop buying to live a minimalist life
Managing Your Money - By Esther Muchene

Latest Stories

Stay Ahead!

Access premium content only available
to our subscribers.

Or Login With Your Standard Account
Support independent journalism

Please enter your email address to continue

Support independent journalism
Create An Account
Support independent journalism
I have an account Log in
Reset Password
Support independent journalism
Log in