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Githeri (Kenyan Corn and Bean Stew) - Egg-Free

A traditional Kenyan dish made with corn and beans, simmered in a flavorful broth. This version is carefully made without eggs for allergen safety.

75m6 servings
EGG-free
350 cal|20g protein|55g carbs|5g fat|15g fiber

Ingredients

  • 1 cup Dry Corn Kernels
  • 1 cup Dry Kidney Beans
  • 1 medium Onion
  • 2 medium Tomatoes
  • 2 tbsp Vegetable Oil
  • 2 cloves Garlic
  • 0.5 bell pepper Green Bell Pepper
  • 6 cups Chicken Broth
  • 1 tsp Salt
  • 0.5 tsp Black Pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

  1. 1Soak the corn kernels and kidney beans overnight in separate bowls.
  2. 2Drain the corn and beans and rinse them thoroughly.
  3. 3Heat vegetable oil in a large pot over medium heat. Add chopped onion and sauté until softened.
  4. 4Add minced garlic and diced tomatoes to the pot and cook for another 5 minutes.
  5. 5Add the soaked corn and beans to the pot. Stir well.
  6. 6Pour in the chicken broth, season with salt and pepper, and bring to a boil.
  7. 7Reduce heat to low, cover, and simmer for 1-1.5 hours, or until the corn and beans are tender.
  8. 8Serve hot as a main dish or side dish.

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