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Kenyan Corn and Bean Stew (Githeri)

  • Post category:Kenya / Mains

Githeri, traditional Kenyan spiced bean and corn stew with mixed vegetables. Easy to make and delicious served with a side salad and chapatis.

Githeri with Chapatis and Kachumbari
Githeri served with Chapatis and Kachumbari

Serving Githeri

Githeri can be eaten as a light lunch on its own or as a main meal with rice. We particularly like it served with fresh chapatis and our Kachumbari.

Kachumbari Recipe
Kachumbari
A simple Kenyan salad with fresh tomatoes, cucumber, onion and avocado with lemon juice and coriander. Perfect to serve as a side salad with a stew.
Check out this recipe

Githeri

Traditional Kenyan spiced bean and corn stew with mixed vegetables. Easy to make and delicious served with a side salad and chapatis.
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Prep Time 10 mins
Cook Time 30 mins
Course Main
Cuisine Kenyan
Servings 4

Ingredients
  

  • 2 tablespoon vegetable oil
  • 1 medium onion diced
  • 2 carrots diced
  • 4 cloves garlic minced
  • 2 medium tomatoes diced
  • 2 teaspoon curry powder
  • 3 teaspoon sweet paprika
  • 1 teaspoon smoked paprika
  • 1 teaspoon cumin
  • 1 teaspoon chilli flakes
  • ½ teaspoon cracked black pepper
  • 1 teaspoon salt
  • 1 red bell pepper diced
  • 1 teaspoon dried thyme
  • 1 tin kidney beans
  • 1 cup tinned or cooked pigeon peas
  • 1 cup frozen corn
  • Juice of 1 lemon
  • 2 tablespoons chopped coriander

Instructions
 

  • Heat the vegetable oil in a pan over medium-high heat, once hot add the diced onion and carrots. Saute until the onion is translucent and the onion and carrot are starting to go golden, around 6 minutes.
  • Add the minced garlic and continue to cook for 1 minute.
  • Add the diced tomatoes and continue to cook until the tomatoes are falling apart and there is not much moisture left. Around 4 minutes.
  • Reduce the heat to medium then add the spices. Curry powder, sweet paprika, smoked paprika, cumin, chilli flakes, cracked black pepper and salt. Cook the spices off for 1 minute.
  • Add the diced bell pepper, kidney beans, cooked pigeon peas and the frozen corn with ½ cup of water. Mix everything thoroughly and bring to a simmer. Reduce the heat to low and put the lid on the pan and continue to cook for 15 minutes stirring regularly.
  • Remove the lid and continue to cook until most of the moisture has cooked off.
  • Add the juice of one lemon then check for seasoning then transfer to a serving dish and garnish with the chopped coriander.
  • Githeri is great served with chapatis and a side of Kachumbari salad.
Tried this recipe?Mention @mikeronm or tag #theveganplanetkitchen!

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