Githeri (Corn and Beans)

This traditional Kenyan one-pot dish features 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.

Course Main

Cuisine African

Diet Gluten Free, Vegetarian

Prep Time 10

Cook Time 30

Total Time 40

Servings

Calories 351kcal

Author Imma

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.

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.

Nutrition