Ndoto (Sautéed Red Kidney Beans & Red Sorghum)
Ndoto is a traditional dish among the Taita community. It was prepared during “Kuaikwa” (the Taita traditional initiation ceremony for girls to prepare them for marriage). It was also prepared during weddings
Ingredients
• 3 cups (501 g) red sorghum
• 1 ¾ cups (308 g) red kidney beans
• 23 ¼ cups (5059 g) water
• 3 tsp. (14 g) salt, iodized
• 1 ½ cups (176 g) onions, red skinned,raw, unpeeled
• 3/4 cups (144 g) cooking oil
Preparation 5 hours 30 minutes | Cooking 10 minute | Serves 4
Preparation:
• Sort the beans. Wash and put on the fire in 21 cups of water. Let the beans boil until cooked (2 hours 30 minutes).
• As the beans are boiling, sort out the red sorghum.
• Once beans are ready, wash the red sorghum and add it into the mixture with the remaining water.
• Let the red sorghum boil until cooked (2 hours 50 minutes). Cook until all the liquid is almost dry. Remove from fire.
Frying:
• Peel and chop the onion.
• Put in a pot with the cooking oil and fry onion until golden brown.
• Add the boiled red sorghum, red kidney beans and salt.
• Cook for 6 minutes and remove from fire
Nutrition data per 100g of recipe:
Energy 806 kJ/ 193 kcal │| Fat 7.9 g | Carbohydrates 21.3 g │| Protein 5.7g │| Fibre 7.0 g │
Vitamin A 0 mcg │| Iron 1.8 mg |│ Zinc 0.89 mg
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