July 22, 2013 By Minda Magero
Githeri (pronounced ghi-DHE-ri) is a common Kenyan dish, with many variations in different parts of the country. It mainly consists of maize and beans and may be simply boiled, or sautéed or stewed, depending on the particular tastes of the chef.
Ingredients2 cups maize (or frozen corn) 2 cups beans (one kind or a variety; usually kidney beans) 1 medium onion, diced 2 medium tomatoes, diced 1/2 tsp cumin 1/4 tsp turmeric 1/4 tsp cayenne pepper 1 clove of garlic, pressed 2 Tbsp oil
Salt to taste
Directions
If your maize (corn) and beans are not cooked, boil them separately until soft, then drain. If using canned beans, drain and rinse beans. In lieu of canned corn, use frozen corn for better taste. Thaw corn before cooking.
Heat the oil at medium heat in a pot and then add the diced onions. Sauté until glazed then add the pressed garlic and stir. After a couple of minutes, add the spices and salt. Allow it to cook for 2 minutes while stirring occasionally. Add the diced tomatoes, stir and cover the pot. Let the mixture simmer for 5 minutes or until the tomatoes are tender and blended with the rest of the mixture.
Add the maize (corn) and beans to the mixture and stir. If it is too dry and sticking to the bottom of the pot, add a little water to the dish. If you want githeri that is closer to a stew, add 1 cup of chicken stock to it. Allow the dish to cook for 20 minutes at medium-low heat. Add salt to taste. Yields 6 servings.
Image credit: makeaworldofdifference.blogspot.com
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