Recipe

Githeri with a Twist

Spiced Kenyan Githeri: A Hearty Delight

4.5 out of 5

Githeri is a traditional Kenyan dish that combines beans and maize, simmered together to create a flavorful and nutritious meal. This recipe adds a twist to the classic Githeri by incorporating aromatic spices and vegetables, elevating the dish to new levels of deliciousness.

Stew› Githeri

African cuisine› East African cuisine› Kenyan cuisine

Preparation time

20 minutes

Cooking time

1 hour 10 minutes

Total time

1 hour 30 minutes

Yields

4 servings

Preparation difficulty

Easy

Suitable for

Vegan, Vegetarian, Gluten-free, Dairy-free, Nut-free

Allergens

N/A

Not suitable for

Paleo, Keto, Low-carb, High-protein, Raw food

Ingredients

1 cup (200g) dried kidney beans, soaked overnight 1 cup (200g) dried kidney beans, soaked overnight
1 cup (200g) dried maize kernels, soaked overnight 1 cup (200g) dried maize kernels, soaked overnight
2 tablespoons vegetable oil 2 tablespoons vegetable oil
1 onion, finely chopped 1 onion, finely chopped
3 cloves of garlic, minced 3 cloves of garlic, minced
1 teaspoon cumin powder 1 teaspoon cumin powder
1 teaspoon coriander powder 1 teaspoon coriander powder
1 teaspoon paprika 1 teaspoon paprika
2 carrots, diced 2 carrots, diced
1 bell pepper, diced 1 bell pepper, diced
2 tomatoes, chopped 2 tomatoes, chopped
Salt to taste Salt to taste
Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

Calories (kcal / KJ): 320 kcal / 1340 KJ
Fat (total, saturated): 6g, 1g
Carbohydrates (total, sugars): 58g, 8g
Protein: 14g
Fiber: 12g
Salt: 1g

Preparation

1.
Drain and rinse the soaked kidney beans and maize kernels.
2.
In a large pot, heat the vegetable oil over medium heat.
3.
Add the chopped onion and minced garlic to the pot and sauté until golden brown.
4.
Stir in the cumin powder, coriander powder, and paprika, and cook for another minute to release the flavors.
5.
Add the soaked kidney beans and maize kernels to the pot, along with enough water to cover them.
6.
Bring the mixture to a boil, then reduce the heat to low and simmer for about 1 hour or until the beans and maize are tender.
7.
Stir in the diced carrots, bell pepper, and chopped tomatoes. Cook for an additional 10 minutes until the vegetables are tender.
8.
Season with salt to taste.
9.
Serve the Spiced Kenyan Githeri hot, garnished with fresh cilantro.

Treat your ingredients with care...

Kidney beans — Ensure that the kidney beans are soaked overnight to soften them and reduce cooking time.
Maize kernels — Soaking the maize kernels overnight helps to soften them and ensure even cooking.
Cumin powder — Toasting the cumin powder in a dry pan for a few seconds before adding it to the dish enhances its aroma and flavor.
Coriander powder — Use freshly ground coriander seeds for the best flavor.
Paprika — Adjust the amount of paprika according to your spice preference.

Tips & Tricks

For a spicier version, add a pinch of cayenne pepper or chili flakes.
Serve the Spiced Kenyan Githeri with a side of chapati or crusty bread for a complete meal.
Leftovers can be refrigerated and reheated the next day, allowing the flavors to meld even further.
Customize the dish by adding other vegetables like peas or spinach.
For a creamier texture, you can add a splash of coconut milk or cream towards the end of cooking.

Serving advice

Serve the Spiced Kenyan Githeri hot as a main course. It pairs well with a side of steamed rice or ugali, a traditional Kenyan cornmeal dish. Garnish with fresh cilantro for added freshness.

Presentation advice

Present the Spiced Kenyan Githeri in a deep bowl, allowing the vibrant colors of the beans, maize, and vegetables to shine through. Sprinkle some chopped cilantro on top for an appealing touch.