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from: Eastern Africa | cooking method: boiling-simmering

Githeri

Githeri is a basic maize (corn) and beans stew, traditional among the Kikuyu people of Kenya. Not only are these two eaten together, they are often intercropped (grown together) in the same fields. At its simplest, githeri is just maize and beans. Sometimes potatoes, greens (kale or similar), or meat are added. See also: Irio.

What you need

• Dried whole kernel corn (maize); rinsed in cold water
• Dried beans (kidney beans or similar); soaked in cold water for a few hours, rinsed

What you do

• In a large pot, combine equal amount dried corn and beans. Add enough cold water to cover. Bring to a boil and cook over high heat for ten minutes.
• Reduce heat. Cover and simmer for two hours or until corn and beans are tender. Cook until almost dry: in the finished dish, most of the water should be absorbed or evaporated, and the corn and beans should be tender yet still intact, not mushy. Season with salt, oil, or fat.
• Serve hot, alone as a main dish, or as a side to any other dish.

A similar Kenyan dish, Muthokoi is made with hominy in place of the corn.

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