Githeri(Beans and Corn stew)
- Vegetable oil :1 tbsp
- Onion,( chopped) :1 no
- Garlic(minced) : 3 cloves
- Curry powder : 2 tbsp
- Fresh kale (chopped) : 1 bunch
- whole tomatoes : 200 gms
- Green peas : 150 gms
- Fresh corn : 150 gms
- Cooked beans( any type) : 200 gms
- Salt/ Black pepper : To taste
- Cut the corn kernels from the cobs and set aside. Heat the vegetable oil in a large pot and sauté the onions and garlic over medium heat until they are lightly cooked, about 3 minutes or so. Add the curry powder and cook for another minute or so.
- Add the kale and reduce the heat to low. Cook, stirring with a wooden spoon until the kale softens, about 10 minutes or so. Add the tomatoes, corn , peas and beans and simmer another 10 minutes or so. Add the reserved tomato juice and continue cooking until heated through. Season to your taste with salt and pepper. Serve hot.
Githeri (pronounced Guh-theory) is a simple, nourishing staple dish found throughout Kenya originated with Kikuyu tribe. The combination of beans and corn supplies a full complement of protein for the often protein-poor diet of many Kenyans.
In Kenya, dried corn and beans are used. The beans and corn are put in a pot with water and simmered for several hours until softened. Use any kind of beans: pinto beans, kidney beans, cowpeas (black-eyed peas), green peas, groundnuts, pigeon peas.
To give the dish more flavor and texture, add some chopped greens, sautéed onions, cubed potatoes or cassava, stew meat or a little curry powder.
Muthokoi: Substitute hominy for the corn.
Mukimo: Cook the beans and corn with some chopped potatoes and chopped greens. Mash together well and season with salt and pepper.
Chef Vipul, a Professional in Industry with over 11 years of experience in India and Abroad, specializes in South East Asian and Modern Continental Cuisine. Currently, he is inspiring and nurturing young chefs as a Chef Trainer at IHM PUSA New Delhi.