Entree: Kenya – Kenyan Pastoral Cuisine – Githeri (one-pot maize and bean stew)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 30 min

Additional 1 hr

Total 2 hrs 50 min

Ingredients

- 2 cups (360 g) dried maize (field corn) kernels, rinsed (or 6 cups / 900 g cooked maize)
- 2 cups (370 g) dried kidney beans or mixed beans, rinsed and picked through (or 6 cups / 1.1 kg cooked beans)
- 1 lb (454 g) beef stew meat, cut into 1-inch (2.5 cm) cubes (optional for a non-vegetarian version)
- 2 tbsp (30 ml) vegetable oil
- 2 medium (10 oz / 285 g) onions, chopped
- 3 cloves garlic, minced
- 1 tbsp (15 g) fresh ginger, grated
- 2 medium (16 oz / 450 g) tomatoes, chopped or 14 oz (400 g) canned diced tomatoes
- 2 medium (16 oz / 450 g) potatoes, peeled and diced
- 2 medium (6 oz / 170 g) carrots, peeled and sliced
- 1 tbsp (8 g) curry powder (Kenyan-style mild curry)
- 1 tsp (6 g) salt, plus more to taste
- 1/2 tsp (2 g) freshly ground black pepper
- 4 cups (960 ml) water or low-sodium broth (plus more as needed)
- 1/4 cup (15 g) fresh cilantro or coriander leaves, chopped
- 1–2 limes or lemons, cut into wedges, for serving

Instructions

1. If using dried beans and dried maize, soak separately overnight or quick-soak by covering with water, bringing to a boil for 2 minutes, then letting sit 1 hour. Drain before cooking. If using pre-cooked or canned beans/maize, skip soaking and adjust cooking time.
2. In a large heavy pot or Dutch oven, heat the vegetable oil over medium-high heat. If using beef, brown the cubes in batches, about 4–6 minutes per batch, then remove and set aside.
3. Add the chopped onions to the pot and sauté until translucent, about 5–7 minutes. Stir in the garlic and grated ginger and cook 1 minute until fragrant.
4. Stir in the curry powder, then add the soaked (or cooked) maize and beans to the pot. Return browned beef to the pot if using.
5. Add the chopped tomatoes, diced potatoes, sliced carrots, salt, pepper, and 4 cups (960 ml) water or broth. Bring to a boil, then reduce heat to low, cover, and simmer.
6. Simmer gently until the maize and beans are tender and the stew is thickened, about 1–1.5 hours for soaked dried ingredients, or 25–35 minutes if using pre-cooked/canned items. Stir occasionally and add more water or broth if the mixture becomes too dry.
7. Taste and adjust seasoning. Stir in chopped cilantro just before serving. Serve hot with lime or lemon wedges; traditionally eaten on its own or with ugali or chapati.