Kenya | Vegetables & Beans | Beans | Corn

Githeri

(Kenyan corn and beans)

Yield: 4-5 servings


INGREDIENTS PREP AMOUNT
Corn cut fresh off the cob or frozen 2 cups, or 3-4 ears
Beans, any type cooked 2 cups
Water to cover
Salt and pepper to taste

METHOD

Basic Steps:  Simmer
  1. Simmer with a little water, salt and pepper until cooked through.

VARIATIONS

  • Muthokoi: substitute hominy for the corn.
  • Mukimo: Cook the beans and corn with potatoes and some greens. Mash well and season.
  • Authentic recipes use dried corn that is reconstituted with water. Soak the corn as you would dried beans.
  • Use any kind of beans: cowpeas (black-eyed peas), 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.

NOTES

  • This simple dish originated with Kikuyu tribe, but has since 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.