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Githeri

The everyday Kenyan pot of boiled maize and beans, finished in a fried onion and tomato base with potato and fresh dhania. Hearty, plain-spoken food that eats well on its own or with a spoon of chilli.

MainsUnder 400 kcal8g+ fibre
130 min15 prep · 115 cookEasy332 kcalper serving
Githeri

Instructions

  1. The night before, put 60 g of dried maize and 50 g of dried beans in a bowl, cover with cold water by at least 5 cm and leave to soak for 8-12 hours. They should swell and wrinkle; drain and rinse before cooking.
  2. Put the drained maize and beans in a saucepan, cover generously with fresh cold water and bring to a rolling boil. Skim off any foam, lower to a steady simmer, part-cover and cook 80-90 minutes, topping up with hot water if the pan runs dry. They are ready when a maize kernel crushes easily between finger and thumb and the beans are creamy inside. Drain, saving about a cupful of the cooking liquid.
  3. Heat 1 tbsp of vegetable oil in a heavy sufuria or saucepan over medium heat. Add 1 of finely chopped onion with a pinch of the salt and fry 5-6 minutes, stirring, until soft and just turning golden at the edges.

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Per serving

332kcal
10gprotein
43gcarbs
15gfat
11gfibre

Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.

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