International Recipes and Cooking Around the World


Githeri (Kenyan corn and beans)

(Kenyan corn and beans)

Average: 4.2 (36 votes)

Githeri is a simple yet nourishing dish that 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


  • 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


  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.


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