Entree: Kenya – Nairobi & Central Kenya – Githeri (Kenyan one-pot stew of maize and beans with vegetables)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 2 hrs

Total 2 hrs 15 min

Ingredients

- 1 1/2 cups (300 g) dried white maize (hominy), soaked overnight and drained
- 1 cup (200 g) dried kidney beans, soaked overnight and drained
- 8 cups (1.9 L) water for cooking (adjust as needed)
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, chopped, about 150 g
- 3 cloves garlic, minced, about 9 g
- 2 large tomatoes, chopped, about 300 g
- 2 medium potatoes, peeled and diced, about 12 oz (340 g)
- 2 carrots, sliced, about 5 oz (150 g)
- 1 tsp (2.5 g) curry powder (optional, commonly used in some households)
- 1 1/2 tsp (9 g) salt, or to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 4 cups (about 120 g) chopped sukuma wiki or collard greens (kale)
- 1/4 cup (15 g) chopped fresh cilantro (optional) for garnish

Instructions

1. Rinse soaked maize and beans under cold water. In a large heavy pot add soaked maize, beans and 8 cups (1.9 L) water and bring to a boil. Skim any foam, then reduce heat to a simmer.
2. Simmer until both maize and beans are tender, about 1.5–2 hours on the stovetop (or 30–45 minutes in a pressure cooker), adding more water as needed to keep them covered. Test for doneness; both should be soft but intact.
3. In a skillet over medium heat, warm 2 tbsp (30 ml) vegetable oil. Sauté chopped onion 4–5 minutes until translucent, then add garlic and sauté 30 seconds until fragrant.
4. Add chopped tomatoes, diced potatoes and sliced carrots to the skillet with the onions. Cook 5–7 minutes until tomatoes break down slightly.
5. Transfer the sautéed vegetables into the pot with the cooked maize and beans. Stir in curry powder if using, salt and pepper. Add a splash of water if the pot looks dry. Simmer together 15–20 minutes until potatoes and carrots are tender and flavors have melded.
6. Stir in chopped sukuma wiki (collard greens) and simmer 3–5 minutes until the greens are wilted and tender but still bright.
7. Adjust seasoning to taste. Serve hot as a main course, garnished with chopped cilantro if desired. Githeri can be enjoyed on its own or with a side of ugali.