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Githeri Recipe

Kenyan · Main course · 75 min total

Githeri is a hearty Kenyan stew made with maize and beans, often enjoyed as a filling main dish or side. This simple recipe brings together the earthy flavors of boiled corn and beans, simmered with onions, tomatoes, and spices for a comforting meal.

Ingredients

• 1 cup dried maize (corn kernels) or 2 cups frozen corn
• 1 cup dried beans (e.g., kidney beans or black beans)
• 1 large onion, diced
• 2 tomatoes, chopped
• 2 cloves garlic, minced
• 1 teaspoon curry powder
• 1/2 teaspoon turmeric
• Salt to taste
• 2 tablespoons vegetable oil
• 4 cups water (plus more for soaking)

Instructions

1. Soak the dried maize and beans separately overnight in plenty of water. Drain and rinse.
2. In a large pot, combine the soaked maize and beans with 4 cups of water. Bring to a boil, then reduce heat and simmer until tender, about 45-60 minutes. Drain and set aside.
3. In a separate pan, heat oil over medium heat. Add onions and sauté until golden, about 5 minutes.
4. Add garlic and cook for 1 minute, then stir in tomatoes, curry powder, turmeric, and salt. Cook until tomatoes break down, about 5 minutes.
5. Add the cooked maize and beans to the pan. Stir well to coat with the tomato mixture.
6. Pour in 1 cup of water (or more if needed) and simmer for 10-15 minutes, stirring occasionally, until the stew thickens and flavors meld.
7. Adjust salt to taste and serve hot.

Tips

• For a quicker version, use canned beans and frozen corn, reducing cooking time to about 20 minutes.
• Githeri can be served as a main dish with chapati or rice, or as a side with grilled meat.
• Leftovers keep well in the refrigerator for up to 3 days and can be reheated with a splash of water.

More about Githeri →

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