½ kg roasted amaranth flour; 10 big tomatoes; 4 onions;
cooking oil; 5 carrots; coriander or local onion leaves
(kitungu ya majani); ¼ kg popped amaranth; salt to taste.


Dip tomatoes into hot water then remove skin. Chop onions
and lightly fry in oil. Then add chopped, peeled tomatoes and stir into a
runny sauce. Add chopped carrots and coriander and continue cooking.
Mix amaranth flour with water to make a paste, add this to the tomato
mixture and continue stirring. Add water as necessary to make the right consistency. While the mixture is boiling, add the popped amaranth.
Serve with chapatti, ugali, bananas or potatoes.


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