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