Entree: Kenya – Kenyan Pastoral Cuisine – Githeri (one-pot maize and bean stew)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 30 min

Additional 1 hr

Total 2 hrs 50 min

Ingredients

Dried whole-kernel yellow field corn, 360 g (original amount; the cooked-maize alternative is not used). (estimated edible portion: 360 g)
Dried kidney beans, 370 g (original amount; the cooked-bean alternative is not used).
Beef stew meat, 454 g raw, cut into 2.5 cm cubes (optional; retained for the non-vegetarian version).
Vegetable oil, 30 ml (about 27 g).
Onion, 285 g, chopped.
Garlic, 3 cloves (about 9 g), minced.
Fresh ginger, 15 g, grated.
Fresh tomatoes, 450 g, chopped (the canned alternative is not used).
Potatoes, 450 g edible weight, peeled and diced.
Carrots, 170 g edible weight, peeled and sliced.
Mild curry powder, 8 g.
Salt, 6 g, plus additional salt to taste.
Black pepper, 2 g, freshly ground.
Water, 960 ml, plus more as needed (broth alternative not used).
Fresh cilantro leaves, 15 g, chopped.
Lemon, 1 medium (about 58 g edible portion), cut into wedges for serving.

Instructions

1. If using the dried corn and beans, soak them separately overnight, or quick-soak each by covering with water, bringing to a boil for 2 minutes, and letting stand for 1 hour. Drain. For a practical one-pot cook, simmer the soaked corn in fresh water until partly tender before proceeding; dried whole corn may take longer than the stated stew simmer.
2. Heat the vegetable oil in a large heavy pot over medium-high heat. If including the beef, brown it in batches, about 4–6 minutes per batch, then transfer it to a plate.
3. Add the onion and sauté until translucent, about 5–7 minutes. Stir in the garlic and ginger and cook for 1 minute.
4. Stir in the curry powder. Add the soaked corn and beans, and return the beef to the pot if using.
5. Add the tomatoes, potatoes, carrots, salt, pepper, and 960 ml water. Bring to a boil, then reduce the heat, cover, and simmer gently. Add water as needed to keep the ingredients covered and the stew from becoming too dry.
6. Cook until the corn and beans are tender, the vegetables are cooked through, and the stew has thickened. This may take longer than 1–1.5 hours for dried whole corn; check tenderness rather than relying only on the time. If using already-cooked corn and beans, simmer about 25–35 minutes.
7. Taste and adjust seasoning. Stir in the cilantro just before serving. Serve hot with lemon wedges.