Kenyan Githeri

Adapted from an old Kenyan recipe, Githeri features slow-cooked corn and beans, gently simmered in a fragrant and spicy coconut milk base.

The basic recipe will have sweet corn and beans boiled together and then fried in little oil to get a soft texture. A popular meal, served in boarding schools in Kenya, perhaps due to the cheap cost and high nutritional value of its ingredients

RatingDifficultyIntermediate
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Yields4 Servings
Prep Time10 minsCook Time50 minsTotal Time1 hr
 1 can kidney beans pre-cooked weighing approx. 400g
 1 tbsp curry powder
 2 garlic cloves
 1 tbsp cumin
 1 tbsp mild paprika
 300 ml tomato passata
 1 tbsp olive oil
 1 onion chopped
 1 stock cube
 400 g baby shrimps cooked

Ingredients

 1 can kidney beans pre-cooked weighing approx. 400g
 1 tbsp curry powder
 2 garlic cloves
 1 tbsp cumin
 1 tbsp mild paprika
 300 ml tomato passata
 1 tbsp olive oil
 1 onion chopped
 1 stock cube
 400 g baby shrimps cooked
Kenyan Githeri

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