Kenyan Corn and Beans (Githeri) |
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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 20 |
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Githeri is a simple yet nourishing dish that originated with the Kikuyu tribe. The combination of beans and corn supplies a full complement of protein for the often protein-poor Kenyans. Found on the internet. Ingredients:
2 cups corn, cut fresh off the cob or 2 cups frozen corn |
2 cups beans, any type (cooked) |
water, to cover |
salt and pepper |
Directions:
1. Add the corn and beans to a large pot with enough water just to cover. Season with salt and pepper and bring to a boil over medium heat.
2. Reduce heat to low and simmer until cooked through, 8-10 minutes.
3. Variations: substitute hominy for the corn. Cook the beans and corn with some chopped potatoes and chopped greens; mash together well. Use any kind of beans; pinto,kidney,black-eyed peas,green peas or pigeon peas. To give the dish more flavor and texture, add some chopped greens, sauteed onions, cubed potatoes or cassava, stew meat or a little curry powder.
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