Authentic Kenyan Githeri

Name: Authentic Kenyan Githeri
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 6
Ingredients: 3 cooked maize kernels or hominy, drained; 3 cooked kidney beans or rose coco beans, drained; 2 vegetable oil; 1 large yellow onion, diced; 3 garlic, minced; 1 fresh ginger, grated; 3 medium tomatoes, diced; 2 medium potatoes, peeled and cut into small cubes; 2 medium carrots, diced; 1 ground cumin; 1 paprika; ½ ground turmeric; 2 low-sodium vegetable stock or water, plus more as needed; Salt and freshly ground black pepper, to taste; ¼ fresh cilantro, chopped, for garnish

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Authentic Kenyan Githeri

AuthorDan MurungaCategoryKenya, Main Course, VegetarianDifficultyBeginner

A hearty Kenyan one-pot dish of maize and beans.

A hearty bowl of Kenyan-style maize and bean stew representing traditional Githeri

Yields6 Servings

Prep Time20 minsCook Time45 minsTotal Time1 hr 5 mins

Traditional shortcut: Plain boiled maize and beans are already githeri. The vegetables and spices make this a richer homestyle version.

Substitutions: Use rose coco, kidney, or pinto beans. Mature cooked maize is traditional; hominy works when Kenyan maize is difficult to find.

Storage: Refrigerate in an airtight container for up to 4 days. Add a splash of water when reheating.

Ingredients

3 cups cooked maize kernels or hominy, drained

3 cups cooked kidney beans or rose coco beans, drained

2 tbsp vegetable oil

1 large yellow onion, diced

3 cloves garlic, minced

1 tsp fresh ginger, grated

3 medium tomatoes, diced

2 medium potatoes, peeled and cut into small cubes

2 medium carrots, diced

1 tsp ground cumin

1 tsp paprika

½ tsp ground turmeric

2 cups low-sodium vegetable stock or water, plus more as needed

Salt and freshly ground black pepper, to taste

¼ cup fresh cilantro, chopped, for garnish

Directions

Prepare the maize and beans. Rinse and drain cooked maize and beans. If starting with dried maize and beans, soak them separately overnight, then boil each until tender before measuring 3 cups of each.

Sauté the onion. Heat the vegetable oil in a large, heavy pot over medium heat. Add the diced onion and cook for 5 to 7 minutes, stirring occasionally, until soft and lightly golden.

Add the aromatics. Stir in the garlic and ginger. Cook for about 1 minute, just until fragrant, taking care not to burn the garlic.

Build the tomato base. Add the tomatoes, cumin, paprika, and turmeric. Season lightly with salt and black pepper. Cook for 8 to 10 minutes, stirring regularly, until the tomatoes soften into a thick sauce.

Simmer the vegetables. Add the potatoes, carrots, and vegetable stock. Bring to a gentle boil, reduce the heat, cover, and simmer for 12 to 15 minutes, or until the vegetables are nearly tender.

Add the maize and beans. Stir in the cooked maize and beans until evenly coated in the tomato mixture. Add a splash of water if the pot looks dry.

Finish the stew. Cover and simmer over low heat for 15 to 20 minutes, stirring occasionally, until the potatoes are completely tender and the flavors have blended. For thicker githeri, lightly mash a small portion against the side of the pot.

Season and serve. Taste and adjust the salt and pepper. Sprinkle with chopped cilantro and serve hot on its own or with avocado, kachumbari, or sautéed greens.