Kimanga cha Ndizi (Smoked Green Bananas and Kidney Beans)
Kimanga is a traditional dish in the Taita community particularly in the highland part of Taita. It is commonly made from smoked green bananas that gives the dish its characteristic flavour. It is served during lunch or dinner as a main meal served to the entire family. Traditionally, it was preferred during drought period due to its filling effect and usually eaten plain
Ingredients
1 ¾ cups (310 g) beans, kidney, dry
13 green bananas, peeled smoked (169g)
2 ½ tsp. (12 g) salt, iodized
19 ¼ (4180 g) water
Preparation 1 week (for smoking the bananas using a charcoal stove) | Cooking 2 hours 20 minutes | Serves 4
• Boil beans in all the water until they are ready.
• Without draining the water used to cook the beans, add the smoked bananas, cover and cook for 10 minutes.
• Add salt and stir. Cook until the bananas are soft.
• Remove and mash.
• Serve while hot.
Nutrition data per 100g of recipe:
Energy 614 kJ/ 146 kcal │| Fat 0.9 g │| Carbohydrates 24.1 g |│ Protein 6.5 g │| Fibre 7.7 g │
Vitamin A 2 mg |│ Iron 1.6 mg |│ Zinc 0.85 mg
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