Ndoto (Sautéed Red Kidney Beans Red Sorghum)

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 Kenyan Food Recipes download pdf