Githeri – Kenyan Bean and Maize dish

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

Ingredients:

  • 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

Method:

  1. Soak the beans overnight and cook it separately. Drain and set aside.
  2. 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.
  3. 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.
  4. 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

Advertisements

Pasta Salad

4tacco_pasta_salad

My son stands against anything with pasta and rice. He does eat both, but with such a long face that it almost makes me guilty. Almost… But I don’t give up on these two foods and keep bringing them to the table irrespective of the nasty looks, sighs and nays.

The kid does like salads, so I have started adding a bit of pasta to his salad. He seems to be okay with that. So now, once in a while, I pack a cold pasta salad for his lunch. I prepare it the night before and refrigerate so that the flavors can mingle.

A good thing about salad is that you don’t need to have an exact recipe. Whatever is available in the fridge paired with a bit of  dressing makes an excellent one. My go-to salad dressing is a mix of mayonnaise and honey mustard, but I am slowly including more of the classic olive oil and lemon juice now a days.

For a salad, I like the combination of vegetables with beans and fruits. The bit of sweetness that the fruit imparts gives a lovely flavor and the beans fill you up. Cheese is more for my son’s taste buds. For this particular dish, I had some ready made taco seasoning to be used up. So that went into the dressing with olive oil and lemon juice. This video from Tasty is what I followed for the dressing. I had to skip the jalapenos and garlic since it was for my son’s lunch box. Taco seasoning is a mix of spices and can be made at home as well. Here is a recipe if you want to make it at home.

3tacco_pasta_salad

Serves 2

Recipe adapted from: Tasty – Pasta Salad 4 ways

Ingredients:

  • 2 cups cooked pasta
  • 1/2 cup cooked red kidney beans
  • 2 slices of cheese torn into small pieces or 1/3 cup shredded cheese
  • 1/2 cup diced mangoes
  • 3 tablespoons sliced olives
  • 1 big tomato, diced
  • handful of coriander leaves, chopped
  • salt as needed

Dressing:

  • 1/4 cup olive oil
  • 1 tablespoon lemon juice
  • 1 tablespoon ready made taco seasoning
  • 1 clove garlic, minced, optional
  • 1 tablespoon jalapenos, optional

Method:

  1. Combine the dressing ingredients in a small bowl. Set aside.
  2. Cook roughly about one cup pasta in boiling water with salt to get two cups of cooked pasta. Drain and let it cool completely.
  3. Combine the salad ingredients to the pasta. Slowly add the dressing, mixing it in. You don’t have to use all the dressing, you can stop when you feel that the taste is fine.
  4. Do a taste test before adding salt, since pasta was cooked in salted water and taco seasoning also has salt.

5tacco_pasta_salad