BM# 96: Week 4, Day 2
Theme : Southern Hemisphere
Like I mentioned yesterday, I landed up in the Kenyan Masala tea recipe when I was checking out a recipe for Githeri. Githeri is a Kenyan dish with maize (white corn) and beans and a bunch of vegetables. The vegetables and even the kind of beans can be customized to your preference.
I read about the recipe first at Mireille’s blog and then visited Mayuri’s blog where Mireille had originally chosen the recipe from. This recipe uses white corn and not yellow corn. Mireille has suggested canned white hominy or Choclo Corn (South American white corn) for this. I used the canned white hominy for this.
I used black beans (that’s what I had today), but you can use black eyed peas, kidney beans, pinto beans, butter beans or a mix of whatever kind you have in your pantry. The choice of vegetables are left to you. Mayuri mentions that for Starchy vegetables, potatoes, plantains, sweet potatoes, yuca are commonly used. The consistency can also be adjusted to your preference. Some of the recipes I looked at mentioned adding coconut milk or cream, but I didn’t add any today.
Read on for the recipe.
Serves : 3-4
- 1 cup black beans, soaked overnight and cooked separately
- 1 cup white corn
- 2 tablespoons oil
- 1 large onion, chopped finely
- 5-6 garlic cloves, chopped finely
- 1″ piece of ginger, finely chopped
- 2 medium tomatoes, finely chopped (or puréed)
- 1 teaspoon coriander powder
- 1/2 teaspoon chili powder
- Pinch of turmeric powder
- About 15 beans, cut into 1″ pieces
- 1 carrot, diced
- 1 large potato, diced
- 1 cup of spinach, roughly chopped
- Salt and water as needed
- Soak the beans overnight and cook it separately. Drain and set aside.
- Heat 2 tablespoons of oil in a large heavy bottomed pan. Add chopped ginger, garlic and onions. Sauté until the onions turn slightly brown. Add the tomatoes, salt and the spices. Mix well and cover and cook until the tomatoes are very soft and mushy.
- Add the beans, maize, diced potatoes, carrots and beans. Add 3 cups of water and bring it to a boil. Reduce heat, cover the pot and cook for about 10-15 minutes until the vegetables are done.
- If needed, add 1 (or even more) cup of water if it is too thick. Add the spinach and cook for another 5-10 minutes. Taste test for salt and adjust if needed. Serve hot!
Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#96
13 thoughts on “Githeri – Kenyan Bean and Maize dish”
Hi! I love how informative and great your articles are. Can you recommend any other blogs that share recipes of Indian Curries or authentic Indian cuisine? Thanks a lot!
At first I thought it is some Indian stew or curry. Looks very inviting and comforting.
That makes one hearty, filling and nutritious stew besides that it can be customized according to what one has on hand.
That is a wonderful filling one pot meal. The veggies and beans would make it wholesome.
Wow what a comforting bowl of stew you have there. Very tempting. Want to slurp that bowl and duck under a comforter :)
The stew looks so great with all the veggies and beans. Good one
That is such a hearty and filling stew Rajani. Love the combination of beans with hominy and the veggies. I think my kids will like it too.
Full of flavours and nutrition , this stew is going to be a hit with all . I also like the variations the recipe gives . Great pick and share Rajani.
With all the beans and veggies, stew looks amazing!! And your presentation is calling me to pick up a bowl!
This is a fantastic stew Rajani, the bowls look so inviting…I don’t think we get white corn here, must have tasted yum!
This stew looks very nutritious and filling. Appearance is very like an Indian curry.
When I saw you did this recipe, I had to immediately come over. First of all so nice to have you back in the BM after such a long hiatus and secondly, wasn’t this stew just delicious. I loved it so much and plan on making it regularly. Yours looks fabulous and I hope you loved it as much as I did.