I have always loved kamande. In my opinion, they are low key more lit than ndengu, but because they are slightly more expensive than ndengu they have become a once in a while thing for me. But when I do prepare them, I eat them every single day of the week until they run out. I grew to love them even more when I used to be in the 8-5 grind. The place I used to work before I took on Food Blogging full time used to give us lunch! Such a blessing that was. On Wednesday, kamande was on the list and served with roti and okra. I lived for this day!! Literally started counting down to lunch time the moment I sat on my desk at 8 a.m. LOL! And I was always first on the queue! No shame 😀
As a celebration of the meal I used to enjoy most at my former work place, I gave kamande some #K treatment. I hope that you too enjoy my chili oregano kamande.
PREP TIME: 20 MIN COOK TIME: 20 MIN SERVES:2
1 cup of Kamande
1/2 a teaspoon of chili flakes
1 teaspoon of garam masala
1/2 a teaspoon of dried oregano
1 teaspoon of black pepper
5 cloves of garlic
1 red onion, diced
2 tomatoes, grated
1 tablespoon of tomato paste
Salt to taste
Vegetable oil for frying
In a container, place your kamande (lentils) to soak overnight. Once done. Allow them to boil until softened then set aside.
In a sufuria, add your diced onion with the minced garlic and the chili and oregano then allow this to cook until softened and fragrant. I bought my oregano form carrefour at 120 bob a can and you can get it too at any well-stocked supermarket. Besides kamande, you can use your oregano in githeri, ndengu, meat stews, potato stews, egg curry etc. It is not a herb you will buy and never use again. It goes well with nearly everything.
If you do not have chili flakes, fresh chili or cayenne pepper will work just fine! Also, check out this post where I showed you how easy it is to make your own chili flakes.
Then, add the tomatoes and tomato paste, black pepper and garam masala (which is also so bomb with ndengu!!) and let this simmer for about 3 minutes. Then add 1/4 cup of hot water and let this simmer for about 7 minutes so that all the flavors meld and the sauce thickens. Always add 1/4 cup at a time and stop adding more water once you reach the level of thickness you love.
There after, add your pre-cooked kamande and mix them in.
Allow them to simmer on low heat for about 10-15 minutes for the mchuzi to thicken. Once everything has come together, serve! <3
As temperatures plummet, why not cosy up to the best stews you can ever have? And the stews you will find here are definitely the best of the best. If you love Kamande, you will love this chili and oregano kamande even more!! The chili , coupled with the garlic, warms you up. The oregano elevated their overall flavor and the garam masala compliments their subltle earthiness.
Are you ready to have the best kamande you will ever have? I bet you are!
Get your downloadable recipe here :))