Githeri (Beans and Maize)

I thought since I gave you a vegetable (pronounced Veg-ee-ta-ble) dish last time, I’d add the main meal. These are the directions given to me by Marcelus Okumu, a renowned chef:

Boil beans and maize ½ kg. (you can use canned or fresh maize off the cob. If dried beans, soak over night first, then it will take maybe 3-4 hours to cook. The ratio of beans to maize is 4:1 beans to maize or even less maize. Here the maize is large, white, and chewy.)

Chop onions—2 large

Chop tomatos- 3 roma

1 tsp tomato paste optional

Parsley \ a little bit

Coriander chopped

Cilantro /

Carrots chopped—1-2

Potatoes cubed—3 large

1 Cup cabbage chopped or sliced

Boil carrots and potatoes or add to almost done beans and maize.

Fry onions with a little cooking oil until golden brown. Add tomatoes and fry until thick sauce. Add spices to fried vegetables. Choices are some or all of: chile (or add fresh chile to fried veggies) black pepper, garlic powder (or fresh added to veggies) coriander seed, turmeric.

Drain beans and maize (save some of the liquid to add back to correct consistency later. Or use some of the liquid to make the onion/tomato/spice sauce.)

Add salt.

Add fried vegetables

Add rest of vegetables and spices.

Check for flavoring. You can add a little bit of beef or chicken flavored cubes.

Cover and cook on low heat for 15 minutes for taste to enter.

This is vegetable githeri. The basic githeri is just beans, maize, onions, and tomatoes. The fancy-schmancy githeri has beef, chicken, or goat meat in it.