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.


Whats4eats is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to and affiliated sites.

You Might Also Like


Kenyan farmer with potatoes

(Kenyan mashed peas, potatoes and corn)


Kunde over pasta

(Kenyan black-eyed peas and tomatoes in peanut sauce)