6
Ingredients
- 3 bunches of amaranth leaves
- 2 ripe tomatoes, crushed
- 1 large onion, sliced
- 80 g roasted pounded peanuts
- 2 tbsp oil
- 1 small chili, optional
- Salt
- 150 ml water
Method
- 01 Strip the leaves, keep the tender stems, and wash everything several times.
- 02 Roughly chop the leaves and stems.
- 03 Sweat the onion in the oil, then add the tomatoes and chili.
- 04 Add the amaranth and water, cover, and cook for about ten minutes.
- 05 Stir in the pounded peanuts, season with salt, and mix.
- 06 Continue cooking uncovered until the leaves are tender and the sauce lightly thickened.
Biteku-teku is popular in Kasai and other regions of the DRC. In Kinshasa and the West, the same amaranth is often called lenga-lenga, more commonly simmered with tomato and palm oil. It is eaten with bidia and can also be prepared without peanuts.
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