Githeri (Boiled Corn and Beans)
Githeri is a traditional Kenyan one-pot dish featuring corn and beans flavored with curry powder and white pepper. It makes a wonderful side dish, it’s vegan, and most importantly, it’s finger-licking good.
Once a humble dish, githeri has evolved into more elaborately seasoned variations. In fact, many people go all out and add meat or additional proteins besides the beans. This recipe leans traditional, with no meat, but adds in quite a few seasonings to enhance the overall flavor.
Of course, one of the beautiful things about this recipe for githeri is how easy it is to customize. You can certainly add meat, your choice of beans and corn, and even adjust the seasonings however you like. This recipe allows you to embrace your creativity in the kitchen.
What Is Githeri?
Githeri is native to East Kenya in particular and Africa as a whole. This traditional one-pot meal’s main ingredients are corn and beans. These African pantry staples are usually cooked fresh for incredibly good flavor. Plus, popularity has risen because it’s so good for us.
How to Make the Best Githeri Recipe
- Sauté – In a medium-large skillet, add oil, onions, and garlic, and sauté for 3-4 minutes. Stir constantly to prevent burning. (Photo 1)
- Season – Add tomatoes, curry powder, paprika, white pepper, corn, and drained beans. (Photos 2-3)
- Simmer – Next, add water or broth and bring to a boil over medium heat. Season with S&P and simmer for 15-20 minutes for all the flavor to come together, stirring occasionally. (Photo 4)
- Serve – Adjust seasoning and thickness (with more water or broth). Garnish with cilantro and serve warm.
Recipe Variations
- Add protein. Beef, chicken, shrimp, pork – truly, any protein tastes amazing in this dish. If you live in a house full of meat eaters, feel free to add it in.
- Make tacos! It may not be an African tradition, but githeri tastes great wrapped in a tortilla.
- Use any beans or any combination of beans you like. Pinto, white, black, red kidney beans, and honestly, any other beans you like taste phenomenal in this recipe. Not a fan of beans? Try lentils or chickpeas instead.
Tips and Tricks
- Adjust the amount of broth or water based on how thick or soupy you like your githeri. For a thicker consistency, use less liquid.
- Avoid overcooking the corn; it should be tender but with a slight bite.
- When sautéing the veggies, stay close to the pan and stir frequently to prevent burning.
Make-Ahead and Storage Instructions
Githeri is easy to make ahead. Cook it, let it cool, refrigerate in an airtight container, and serve it within a day or two. Or freeze githeri in a freezer-safe container or ziplock bag for up to 3 months.
Thaw your corn and bean stew overnight in the refrigerator and reheat over low, adding a splash of water or broth if needed. Leftovers will last up to 4 days in an airtight container in the fridge.
What Goes With Githeri
To serve this the African way, plate it up with sukuma wiki and ugali. If you’re looking for a meal that’s a little more “fusion,” try it with collard greens and fried chicken gizzards instead.
More Fabulous African Recipes to Try
Githeri (Corn and Beans)
Ingredients
- 2 tablespoons (30ml) canola oil
- ½ medium onion, diced
- 1 cloves garlic, minced
- 2 large tomatoes, diced
- 2 green onions, chopped
- ¼ teaspoon (1g) curry powder
- ½ teaspoon (1g) white pepper
- 2 teaspoons (4-5g) paprika
- 2 cups (285g) cooked corn
- 4 cups (684g) cooked beans (homemade or two 15-ounce cans, drained)
- 1-1½ cups (236-355ml) water or low-sodium broth
- salt and pepper to taste
- chopped cilantro for garnish
Instructions
- In a medium-large skillet, heat oil and saute the onions and garlic for 3-4 minutes, stirring constantly to prevent burning.
- Then add tomatoes, curry powder, paprika, white pepper, corn, and drained beans.
- Next, add water or broth and bring to a boil. Add salt and pepper and simmer for all the flavor to come together for 15-20 minutes, stirring occasionally to prevent sticking.
- Adjust seasoning and thickness (with more water or broth.) Garnish with cilantro and serve hot.
Tips & Notes:
- Adjust the amount of broth or water based on how thick or soupy you like your githeri. For a thicker consistency, use less liquid.
- Avoid overcooking the corn; it should be tender but with a slight bite.
- When sautéing the veggies, stay close to the pan and stir frequently to prevent burning.
- Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.
Agree with you Judy. We just add salt n pepper n then top with sukuma n green onions. Eat it with ugali. Yum yum. Why ruin a simple traditional dish.
Or just add salt to the boiled maize and beans. The traditional way. Yummy
Thanks for sharing.
Hi Diane !Sorry about this. I have updated recipe .
Yum! This looks fantastic! Do you just put in a soft tortilla like a burrito? 🙂 Thanks for sharing!
Katie,I do that sometimes, but for the most part I just dig in with tortillas. Thanks for stopping by!