Githeri
A traditional Kenyan dish of soft corn and red kidney beans — simple, hearty and warming.
Ingredients
- red kidney beans600 g
- corn kernels300 g
- water2000 ml
- onion1 pcs
- frying oil2 tbsp
- salt1 tsp
Instructions
Sort through the red kidney beans, rinse them, and soak in plenty of water for 8–12 hours; then drain.
Transfer the beans to a pot, add 2 L fresh water, and bring to a boil. Simmer over low heat for 60–90 minutes, until the beans are almost tender.
Add the corn kernels to the pot with the beans and cook for another 20–30 minutes, until both are fully tender.
Meanwhile, heat the oil in a skillet, add the finely chopped onion, and sauté for 5–7 minutes until soft and lightly golden.
Transfer the sautéed onion to the pot, add salt, and stir. If there isn't enough liquid, add a little water to keep the githeri moist.
Simmer the dish uncovered for another 5 minutes to let the flavors meld and some of the liquid evaporate.
Serve the githeri hot as a standalone main dish.
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