githeri recipe(kenyan corn and beans)

Githeri is a simple yet nourishing dish originated with Kikuyu tribe. In modern times it has become popular throughout Kenya. The combination of beans and corn supplies a full complement of protein

for the often protein-poor diet of many Kenyans.

4 to 5 servings

 

Ingredients

• Corn, cut fresh off the cob or frozen -- 3 to 4 ears, or 2 cups
• Cooked beans, any type -- 2 cups
• Water -- to cover
• Salt and pepper -- to taste

Method

1. Add the corn and beans to a large pot with enough water just to cover. Season with salt and pepper and bring to a boil over medium heat.
2. Reduce heat to low and simmer until cooked through, 8 to 10 minutes.

Githeri Variations

• 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, sauteed 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.