Githeri
Githeri is a traditional Kenyan dish made by boiling a mixture of maize (corn) and beans. It is typically prepared as a hearty stew by sautéing the boiled grains with onions, tomatoes, and various spices.
Step-by-Step Instructions
Prepare the Grains: If using dry maize and beans, soak them overnight and boil them together until they are soft. You can also use pre-packaged or fresh green maize and pre-boiled beans.
Sauté Aromatics: Heat the oil in a large pot (sufuria) over medium heat. Add the diced onions and fry until golden and fragrant. Add the garlic and ginger and cook for 1 minute.
Build the Sauce: Add the chopped tomatoes, carrots, and bell peppers. Stir in your spices, salt, and the bouillon cube.
Simmer: Add a splash of water (about ¼ cup) and cover the pot. Let it simmer on low heat for 3 to 5 minutes until the tomatoes break down into a rich, thick paste.
Combine and Coat: Add your pre-boiled maize and beans into the tomato sauce. Stir well to coat every kernel and bean.
Final Simmer: Add about ½ cup of water to create a light gravy. Cover and let it simmer for another 5–10 minutes so the beans absorb the flavors.
Serve: Turn off the heat, stir in the fresh coriander, and serve hot. Githeri is delicious served on its own or with sliced avocado and a warm cup of tea.
Nutrition Facts
Per serving
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