Entree: Kenya – Central Kenya – Githeri (maize and bean stew)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 45 min

Total 1 hr 5 min

Ingredients

- 1 1/2 cups (10.5 oz / 300 g) dried kidney beans, soaked overnight and drained (or 3 1/2 cups (28 oz / 800 g) cooked beans)
- 1 cup (7 oz / 200 g) dried red lentils, rinsed
- 2 cups (10 oz / 300 g) corn kernels (fresh or frozen)
- 1 lb (450 g) butternut squash, peeled and diced into 1-inch (2.5 cm) pieces
- 1 large onion, approx. 8 oz (225 g), chopped
- 2 medium tomatoes, approx. 1 1/2 cups (360 g), diced
- 2 cloves garlic, minced
- 2 tbsp (30 ml) vegetable oil
- 1 tsp (5 g) ground cumin
- 1 tsp (5 g) paprika
- 1 1/2 tsp (9 g) kosher salt, or to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 3 cups (720 ml) water or low-sodium vegetable broth
- 2 tbsp (8 g) chopped fresh cilantro (optional, for garnish)

Instructions

1. In a large heavy pot, cover the soaked and drained kidney beans with fresh water, bring to a boil, then reduce heat and simmer until just tender (30–45 minutes depending on age of beans); if using pre-cooked or canned beans, skip this boiling and drain well. Meanwhile, in the same pot heat the vegetable oil over medium heat, add the chopped onion and sauté until soft and translucent (6–8 minutes), add the minced garlic, ground cumin and paprika and cook 1 minute more until fragrant, then stir in the diced tomatoes and cook until they begin to break down (4–6 minutes).
2. Add the diced squash, corn kernels, rinsed red lentils, pre-cooked or simmered kidney beans, and 3 cups (720 ml) water or broth to the pot. Bring to a gentle boil, then reduce heat and simmer, uncovered, stirring occasionally, until lentils and squash are tender and the stew is thickened, about 20–30 minutes (if too thick, add a little more water). Season with salt and pepper to taste, scatter chopped cilantro over the top if using, and serve hot as a main course.