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Kenyan Githeri

Kenyan Githeri

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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
ShareTweetSaveShareBigOven
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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