Recipe:
Kungu Bear
Ingredients
1 lb of Millet
1/2lb of Adzuki Beans
1/2lb of Shittake Mushrooms
I cup of Diced Red Onions
2 Tsp of minced Garlic
1 Tsp of minced fresh Rosemary
1 Tsp Tsp of Afro-Beat Spice ( a blend of Cloves, Black Pepper, Yellow Mustard, Fennel Seeds. and tumeric)
3 Cups of fresh Tomatoes
1 cup of Tamarind juice (take 5 tamarind. pods and soak them in hot water for 15. minutes. Use your hands to remove all the. seeds and strings.
1 cup of Multi color Roasted and peeled Bell Peppers
3 Cups of Small Diced Bok Choy
5 Fresh Bay Leaf
1/4 cup of chopped Parsley
1 cup of Grated Watermelon Radish
1/4 cup of Coconut oil
1.5 Tsp of salt
Serves Seven.
Process
1.Boil the millet with water in a ratio of 1 cup of Millet to 2 cups of water, half of the Garlic, 1/4 of the salt and half of the spices. Bring to a boil and then turn heat to medium low and cook covered until all the water is gone. It's takes about 20 to 25 minutes. Place in a cool pot and break it loose to make fluffy once it has cooled down.
2. In separate pot boil the Adzuki Beans for about 40 to 45 minutes. Add half of the Rosemary, 1/4 of the salt, half of the Parsley and all the Bay Leaves at the beginning. Once they are cooked to soft, drain the liquid out. Place aside.
3. In a separate pot, add all the Coconut oil, Rosemary and Garlic and stir on medium high heat and stir for 2 minutes.
4. Add the Fennel of Florence and stir for 3 minutes.
5. Add the Bell Peppers and stir for 2 minutes.
6.Add the Tomatoes and stir for two minutes.
7. Add half of salt, spices, Tamarind juice, Bok choy and stir for two minutes.
8. Add the Adzuki Beans, Parsley and stir periodically for 3 minutes.
Server and Garnish with the shredded Watermelon Radish.