Githeri
Dried whole maize kernels and dried beans, soaked overnight and slowly boiled for hours until tender, a real staple that isn't just canned corn and beans stirred together. Rooted with the Kikuyu people of Central Kenya's highlands, it's been served as a school lunch nationwide since the 1920s and remains a defining everyday Kenyan dish.
Vegan
Ingredients
- 1 cup dried whole maize kernels, soaked overnight
- 1 cup dried kidney or pinto beans, soaked overnight
- 1 onion, chopped
- 2 tomatoes, chopped
- 2 tbsp oil
- Salt, to taste
- 1 potato, diced, optional
- 1 carrot, diced, optional
- Chopped greens, optional
Steps
- Boil the soaked maize and beans together in fresh water for 1.5-2 hours, or pressure-cook 45 minutes, until tender.
- In a separate pan, saute the onion and tomato in oil.
- Combine with the cooked maize and beans, adding the potato or carrot if using.
- Simmer 15-20 minutes until the vegetables are tender.
- Season with salt, and stir in greens if using.