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Ancient Egyptian Aish Baladi bread

The Bread of Builders

Ancient Aish Baladi - the same bread that built the pyramids

Historical
African coleslaw salad

African Coleslaw Salad

Fresh, vibrant salad with African-inspired dressing

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Fried green plantain chips

Fried Plantain Chips

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Rooibos tea glazed chicken wings

Rooibos Chicken Wings

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Fusion

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African-Seasoned Rice and Green Gram Beans | The African Gourmet

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African-Seasoned Rice and Green Gram Beans

Rice dishes are typical across Africa, enjoyed in both rural and urban kitchens. When combined with green grams (mung beans) and coconut milk, they become a classic comfort meal rich in flavor and nutrition.

Close-up of green gram beans used in African rice dishes
Green grams (mung beans) — known as Ndengu or Pojo in Kiswahili.

These small beans, known as Ndengu or Pojo in Kiswahili, are mild, earthy, and packed with protein. The blend of rice and beans is commonly served with freshly squeezed coconut milk during lunch or dinner across Kenya and Tanzania.

Harvesting green gram plants in East Africa
Growing and harvesting green grams in East Africa.

Recipe Details

Prep Time: 5 min | Cook Time: 25 min | Total: 30 min | Servings: 5

Ingredients

  • 3½ cups canned green grams, drained
  • ¾ cup uncooked white rice
  • 1½ cups low-sodium vegetable broth
  • 1 tsp olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • ¾ cup coconut milk
  • 1 tsp sea salt

Directions

  1. Heat oil in a stockpot over medium heat. Sauté onion and garlic for 4 minutes.
  2. Add rice and sauté for 2 minutes. Pour in vegetable broth, bring to a boil, cover, and cook for 20 minutes.
  3. Add salt, green grams, and coconut milk. Stir, cover, and cook on low for 10 minutes until creamy.

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