Legume Dishes Recipes: Ndoto (Sautéed Red Kidney Beans & Red Sorghum)

Legume Dishes This section features dishes that are made of the bean family, particularly stews that are made of different kinds of beans, green grams, lentils, or peas. Some bean dishes in this section are unique to certain communities, such as Ndoto among the Taita community and Fiqe among the Burjis.

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) of 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 the beans are ready, wash the red sorghum and add it to 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 the onion until golden brown.
• Add the boiled red sorghum, red kidney beans, and salt.
• Cook for 6 minutes and remove from fire.

Content courtesy of Kenya Food Recipes, Mama Ntilie & NFH
A Recipe Book of Common Mixed Dishes With Nutrient Values, As Prepared By Communities