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Kenya Style Corn and Beans Stew

Kenya Style Corn and Beans Stew

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This simple, nourishing stew, githeri, originated with the Kikuyu tribe in Kenya. Today it is eaten throughout the country as a staple dish. Inspired by Whole Planet Foundation® microcredit client recipes.

Stew githeri
Yields4 Servings
 1 cup dried kidney beans, soaked overnight, or 2 1/2 cups cooked kidney beans
 1 tbsp canola oil
 1 medium yellow onion, chopped
 3 tbsp tomato paste
 3 cups corn kernels, fresh (from 4 ears) or frozen
 2 potatoes, cut into 1/2-inch cubes
 ¾ tsp fine sea salt

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Ingredients

 1 cup dried kidney beans, soaked overnight, or 2 1/2 cups cooked kidney beans
 1 tbsp canola oil
 1 medium yellow onion, chopped
 3 tbsp tomato paste
 3 cups corn kernels, fresh (from 4 ears) or frozen
 2 potatoes, cut into 1/2-inch cubes
 ¾ tsp fine sea salt

Directions

Kenya Style Corn and Beans Stew

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