Entree: Kenya – Western Kenya – Githeri (Hearty one-pot boiled maize and bean stew)

Serving Size: 6

Approximate Time

Prep 20 min

Cook 2 hrs 10 min

Additional 12 min

Total 2 hrs 37 min

Ingredients

- 2 cups (360 g) dried whole-kernel maize (hominy) or dried maize kernels
- 1 lb (454 g) dried red kidney beans or other preferred beans
- Water for soaking and cooking
- 3 tbsp (45 ml) vegetable oil or sunflower oil
- 2 medium onions, chopped
- 3 garlic cloves, minced
- 2 medium tomatoes, chopped (or 14 oz (400 g) canned chopped tomatoes)
- 2 medium potatoes, cut into 1-inch (2.5 cm) cubes
- 1 tsp (5 ml) ground turmeric
- 1 tsp (5 ml) ground coriander (optional)
- 1 tsp (5 ml) salt, plus more to taste
- 1/2 tsp (2.5 ml) black pepper
- 2 cups (100 g) chopped sukuma wiki or collard greens (or kale or spinach)
- 1-2 tbsp (15–30 ml) lemon juice or 1 tbsp (15 ml) vinegar (optional, to brighten)
- Fresh cilantro or parsley for garnish (optional)

Instructions

1. Rinse the dried maize and beans separately, then soak both overnight in plenty of water (or use quick-soak method: boil 2 minutes, remove from heat and soak 1 hour).
2. Drain and transfer soaked maize and beans to a large pot. Cover with fresh water by 2 inches (5 cm) and bring to a boil; reduce to a simmer and cook until both are tender, 1 to 2 hours depending on age of kernels, skimming foam as needed. Add more water if necessary to keep covered.
3. When the maize and beans are nearly tender, heat the oil in a separate skillet over medium heat. Sauté the chopped onions until soft and golden, 6–8 minutes. Add garlic and cook 1 minute.
4. Add the chopped tomatoes (or canned tomatoes), turmeric, coriander (if using), salt, and pepper. Cook until the tomatoes have broken down into a saucy base, about 6–8 minutes.
5. Stir the tomato-onion mixture and the potato cubes into the pot with the maize and beans. Continue simmering until the potatoes are tender, about 15–20 minutes. Add cooking water as needed to reach a stew-like consistency.
6. Stir in the chopped sukuma wiki (collard greens) and cook until wilted and tender, 5 minutes. Adjust salt and pepper; add lemon juice or vinegar if desired to brighten flavors.
7. Serve hot as a main course, garnished with chopped cilantro or parsley, and accompany with ugali, chapati, or plain rice if desired.