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