Kenyan Githeri Recipe By Pika Chakula
Githeri is a Kenyan traditional meal of maize and legumes, mostly beans of any type mixed and boiled together. The maize and beans are mixed together in a sulfuric or pot, water is then added and the mixture boiled until the food is cooked and ready to eat. In Nigeria, this dish is disguised as Adalu and corn chaff in Cameroon, which sometimes includes meat, smoked fish, oil and other ingredients.
Githeri is native to East Kenya in particular and Africa as a whole – a one-pot meal, traditional made out of boiled corn and beans only. Corn and beans is a staple in African cuisine, they are cooked fresh, or dried and the flavor is unbelievable good without any adornments.
400 g boiled maize Dhania Hoho (red)
600 g boiled beans
2 medium sized tomatoes, pureed
1 large onion
3 garlic cloves - finely minced
2 ginger - finely minced
½ red pepper bell
1 chilli beef cube
2 large carrots
1 tbsp salt coriander
1 Capsicum(red)
Ingredients
400 g boiled maize Dhania Hoho (red)
600 g boiled beans
2 medium sized tomatoes, pureed
1 large onion
3 garlic cloves - finely minced
2 ginger - finely minced
½ red pepper bell
1 chilli beef cube
2 large carrots
1 tbsp salt coriander
1 Capsicum(red)
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