Githeri (Boiled Corn and Beans)- a traditional Kenyan one-pot meal dish made out of corn and beans flavored with curry powder and white pepper OR you can simply go with salt and pepper with this humble and easy vegan recipe.
Githeri is native to East Kenya in particular and Africa as a whole – a one-pot meal, traditional made out of boiled corn and beans only. Corn and beans is a staple in African cuisine, they are cooked fresh, or dried and the flavor is unbelievable good without any adornments.
Once a humble dish– Githeri has evolved into other spiced up variations just like this one – ranging from simplicity (salt and pepper) to elaborate concoctions that include different variety of protein. In Nigeria, this dish is disguised as Adalu and corn chaff in Cameroon, which sometimes includes meat, smoked fish, oil and other ingredients.
Here, however, it is highly seasoned, but in a healthy way, made with no meat and only 2 tablespoons of canola oil and curry, garlic, paprika, onions and cilantro or parsley to enhance its flavor without a boat load of calories.
Use any variety of corn you have available, I prefer Asian sweet boiled corn (they come close the one that I remember eating and taste great. A more convenient substitute would be canned hominy corn or a good quality frozen corn.
For convenience, I usually boil beans in bulk, and then freeze. When needed, defreeze and use. For convenience and to make things easy use canned beans (black, pinto or red).
Githeri – a traditional Kenyan one-pot meal dish made out of corn and beans seasoned with curry powder and white pepper OR you can simply go with salt and pepper for this humble and easy vegan recipe.
- 2 tablespoon canola oil
- ½ medium onion diced
- 1 garlic clove minced
- 1 large tomato diced
- 2 green onion chopped
- ¼ teaspoon curry powder
- ½ teaspoon white pepper
- 2 teaspoons Paprika
- 2 cups cooked corn
- 4 cups cooked beans 2 15oz cooked cooked beans
- 1- 1 1/2 cup water
- 2 tablespoon chopped cilantro
In a medium- large skillet, add oil, onions, garlic, and sauté, for about 2-3 minutes, stirring constantly to prevent any burns. Add tomatoes, curry, paprika, white pepper, corn and drained beans
Then pour about 1 – 1 1/2 cups or more of water bring to a boil and let it simmer for all the flavors to come together about 15 -20 minutes, stirring occasionally.
Adjust for thickness, taste with water and salt. Throw in cilantro and serve warm