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Githeri
Githeri is a traditional Kenyan dish that is made with beans and corn. It's typically served alongside other dishes, such as maize flour porridge or Chapati (wheat flatbread).
SERVES
3
Ingredients
- 1 tablespoon olive oil, extra virgin
- 1 onion medium, finely chopped
- 2 garlic cloves large, crushed or minced
- 2 tomatoes large, washed, diced into small pieces
- 1-1/2 teaspoon smoked paprika powder
- 1/2 teaspoon curry powder
- 2 cups kidney beans canned, drained
- 1 cup corn canned, drained
- 1/4 cup vegetable stock no added salt
- 1 teaspoon salt, sea salt
- 1 scallion washed, ends removed, finely chopped
- 1/4 cup cilantro fresh, washed, finely chopped, leaves and stems
Directions
- In a large pan, add olive oil over medium heat.
- Once heated, saute onion for a couple of minutes until lightly golden and translucent in appearance.
- Stir in garlic, smoked paprika and curry powder. Cook on low heat while stirring for one minute until fragrant
- Add tomatoes; cook for three minutes or until the tomatoes are soft and mushy.
- Next, stir in beans, corn kernels, stock and salt; cover the githeri mixture and reduce heat to low-medium. Simmer for about eight minutes, stirring occasionally.
- Garnish githeri with scallion and cilantro.
Notes:
- For this dish, I prefer canned kidney beans or frozen corn kernels because they're a time saver. If you don't enjoy canned foods and want to use dry beans instead, make sure the mixture simmers for a longer period with extra stock or water so that it cooks completely.
- Don't skim on the garnish ingredients. Opt for fresh cilantro instead. The flavour is more potent and fragrant with fresh herbs!
- Remember to cook the mixture on low-medium heat, stirring occasionally; allow it to simmer - this will ensure that the dish reaches its optimal consistency.
- Prepping ingredients ahead of time is a great way to save time in the kitchen.
