Entree: Kenya – Rift Valley – Githeri (Hearty one-pot stew of maize and beans cooked with vegetables and spices)

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 2 hrs

Total 2 hrs 20 min

Ingredients

- 2 cups (320 g) dried maize kernels (dried corn or hominy) (such as dried maize kernels (such as hominy))
- 2 cups (400 g) dried beans (red kidney or white beans) (such as dried red kidney beans)
- 3 tbsp (45 ml) vegetable oil
- 1 large onion, chopped, about 1 1/2 cups (225 g)
- 3 cloves garlic, minced (about 12 g)
- 2 medium tomatoes, diced, about 1 1/2 cups (240 g)
- 1 green bell pepper, seeded and chopped, about 1 cup (150 g)
- 2 medium potatoes, peeled and cubed, about 1 lb (450 g)
- 2 medium carrots, sliced, about 1 cup (130 g)
- 1–2 tsp (2–4 g) curry powder (Kenyan-style) or to taste
- 1 tsp (5 g) ground coriander
- 1 tsp (5 g) kosher salt, or to taste
- 1/2 tsp (2.5 g) freshly ground black pepper
- 4–6 cups (960–1440 ml) water, plus more for soaking and adjusting consistency
- 2 cups (100 g) chopped sukuma wiki or collard greens (optional)
- 2 tbsp (30 ml) fresh lemon or lime juice (optional)
- Fresh cilantro or parsley for garnish (optional)

Instructions

1. Rinse the dried maize and beans separately. Place each in a large bowl, cover with water and soak overnight (8–12 hours). Drain and rinse before cooking.
2. In a large heavy pot, combine soaked maize and beans with 4 cups (960 ml) fresh water. Bring to a boil, then reduce to a simmer. Skim any foam and simmer, covered, until both maize and beans are tender, about 1 to 1 1/2 hours; add more water if needed to keep covered.
3. Meanwhile heat the vegetable oil in a large skillet over medium heat. Add the chopped onion and cook until translucent, about 5–7 minutes. Add the garlic and cook 1 minute until fragrant.
4. Stir in the diced tomatoes, bell pepper, potatoes, and carrots. Cook 5–8 minutes until vegetables begin to soften. Add curry powder, ground coriander, salt and pepper; cook and stir 1–2 minutes to bloom the spices.
5. When the maize and beans are tender, add the sautéed vegetable mixture to the pot. Stir to combine. Add additional water if a thinner stew is desired. Simmer together 15–20 minutes so flavors meld and potatoes finish cooking.
6. Stir in chopped sukuma wiki or collard greens if using; cook 3–5 minutes until wilted. Adjust salt and pepper to taste and add lemon or lime juice if desired for brightness.
7. Serve hot in bowls garnished with fresh cilantro or parsley. Traditionally enjoyed on its own or with ugali.