When things sprout, they essentially become like mini vegetables which are more nutrient dense and easier to digest. You can then cook them normally, in a stew, or boil them and add to a salad/soup/sandwich.
- Soak the dried ndengu (mung beans) in double the amount of water. Overnight, drain well and cover.
- Leave it in on the table, for 3-4 days but you have to rinse and drain at least twice per day. 3 times when it is hot.
There is a ndengu stew recipe in the cookbook, as well as 39 other recipes. To get it, kindly send Ksh 300 to MPESA number 0727984442 (Anthony Kahonge) and inbox your email address so I can send it to you. I can also send it via WhatsApp.