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Githeri

Name: Githeri
Total time: 60 min
Yield: Serves 4
Cuisine: Kenya
Ingredients: 300g Dried Corn (soaked overnight); 200g Dried Beans (soaked overnight); 1 Onion; 2 Tomato; 2 tbsp Vegetable Oil; To taste Salt

Main Dish

⏱ 60 min

👥 Serves 4

Difficulty ⭐

Corn and beans simmered together — an everyday Kenyan dish from school lunches to home tables.

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📖 The Story Behind This Dish

Githeri comes from the Kikuyu, one of Kenya's main peoples: a nourishing dish of corn and beans simply simmered together. It's so much a part of daily life that it's served widely as a school lunch, and some families add potatoes, vegetables, or ground meat to bulk it up — a humble, filling taste of everyday Kenya.

🌆 Where it's eaten: At lunchtime in a Nairobi school, students line up for githeri served from a huge pot.

🥕 Ingredients (serves 4)

Dried Corn (soaked overnight) 300g
Dried Beans (soaked overnight) 200g
Onion 1
Tomato 2
Vegetable Oil 2 tbsp
Salt To taste

👩‍🍳 Instructions

Boil corn and beans soaked overnight in plenty of water for about 1.5 hours until tender.
In another pot, sauté onion and tomato in oil.
Add the corn and beans with their liquid.
Season with salt and simmer on low for about 20 minutes.
Serve in bowls.

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