Githeri (Kenyan Corn and Bean Stew)
A simple yet nourishing Kenyan staple made with corn and beans, offering a vegetarian and budget-friendly lunch option.
Ingredients
- 1 cup Dried maize (corn)
- 1 cup Dried beans (kidney or pinto)
- 1 medium Onion
- 2 medium Tomato
- 1 medium Carrot
- 1 medium Bell pepper (any color)
- 2 tbsp Vegetable oil (sunflower or canola)
- 6 cups Water
- 1 tsp Salt
- 0.5 tsp Black pepper
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Soak maize and beans overnight in separate bowls.
- 2Drain and rinse maize and beans. Place them in a large pot.
- 3Add water to the pot and bring to a boil. Reduce heat and simmer for 45 minutes to 1 hour, or until maize and beans are tender.
- 4Heat vegetable oil in a separate pan over medium heat.
- 5Add chopped onion, tomato, carrot, and bell pepper to the pan and cook until softened, about 5 minutes.
- 6Add the cooked vegetables to the pot with the maize and beans. Stir well.
- 7Add salt and pepper to taste. Simmer for another 10-15 minutes, allowing the flavors to meld.
- 8Serve hot.
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This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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