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 (Boiled Corn and Beans)
Ingredients
- 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
Instructions
- 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
Nutrition Information:
Â
Judy says
As a Kenyan – Kikuyu, githeri is my tribe’s staple food. Your recipe though seems more South American than Kenya. 🙂
Poonam Shah says
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.
Harrison says
Or just add salt to the boiled maize and beans. The traditional way. Yummy
ImmaculateBites says
Thanks for sharing.
Diane Schaap says
Please, can anyone help me with the things Imma left out of her recipe:
– A large, diced tomato is in the ingredients but not in the instructions. When do I add the tomato?
– Description and instructions say to add paprika, but it’s not in the ingredients list. How much paprika?
It’s on the stove now – I’m winging it tonight.
ImmaculateBites says
Hi Diane !Sorry about this. I have updated recipe .
Katie @ Produce on Parade says
Yum! This looks fantastic! Do you just put in a soft tortilla like a burrito? 🙂 Thanks for sharing!
Africanbites says
Katie,I do that sometimes, but for the most part I just dig in with tortillas. Thanks for stopping by!