Githeri is a traditional Kenyan dish of boiled maize and beans. Associated particularly with the Kikuyu community, it has long been valued as an affordable, filling meal. A simple vegetable version brings out the natural flavour of the legumes and grains.

Ingredients

2 cups cooked maize

2 cups cooked kidney beans or red beans

1 large onion, chopped

2 tomatoes, chopped

1 carrot, diced

1 green bell pepper, chopped

2 tablespoons vegetable oil

2 cloves garlic, minced

1 teaspoon paprika

½ teaspoon ground cumin

1 cup water or vegetable stock

Salt to taste

Fresh coriander, to garnish

Method

Heat the oil in a large pot and sauté the onion until soft.

Add the garlic, tomatoes, carrot and bell pepper. Cook for 5–7 minutes.

Add the paprika and cumin and stir well.

Add the cooked maize and beans.

Pour in the water or vegetable stock and season with salt.

Cover and simmer for 15–20 minutes, allowing the flavours to come together.

Finish with fresh coriander.

To Serve

Enjoy hot on its own or with avocado, sukuma wiki or a simple vegetable salad.

VAN Note:

Githeri is a powerful example of how some of Kenya’s most familiar foods are built around plants. Maize and beans provide the foundation for a satisfying meal without the need for animal products.