Entree: Kenya – Western Kenya – Githeri (Hearty one-pot boiled 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: 6

Approximate Time

Prep 20 min

Cook 2 hrs 10 min

Additional 12 min

Total 2 hrs 37 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

12 3/4 oz (360 g) dried whole-kernel maize
1 lb (454 g) dried red kidney beans
Water for soaking, plus about 12 1/2 cups (3 L) fresh water for cooking; add more as needed
3 tbsp (45 ml) sunflower oil
2 medium onions, chopped
3 garlic cloves, minced
2 medium fresh tomatoes, chopped
2 medium potatoes, cut into 0.984 in (2.5 cm) cubes
1 tsp (5 ml) ground turmeric
1 tsp (5 ml) ground coriander
1 tsp (5 ml) salt, plus more to taste
1/2 tsp (2.5 ml) ground black pepper
3 1/2 oz (100 g) chopped collard greens
1 tbsp (15 ml) lemon juice, optional
Chopped fresh cilantro for optional garnish

Show original ingredient measurements

360 g dried whole-kernel maize
454 g dried red kidney beans
Water for soaking, plus about 3 L fresh water for cooking; add more as needed
3 tbsp (45 ml) sunflower oil
2 medium onions, chopped
3 garlic cloves, minced
2 medium fresh tomatoes, chopped
2 medium potatoes, cut into 2.5 cm cubes
1 tsp ground turmeric
1 tsp ground coriander
1 tsp salt, plus more to taste
1/2 tsp ground black pepper
100 g chopped collard greens
1 tbsp lemon juice, optional
Chopped fresh cilantro for optional garnish

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Rinse the dried maize and kidney beans separately. Soak them separately overnight in plenty of water, then drain and discard the soaking water. Alternatively, quick-soak each by boiling for 2 minutes, removing from the heat, and soaking for 1 hour.
2. Put the drained maize and beans in a large pot. Add about 12 1/2 cups (3 L) fresh water, or enough to cover them by about 1.97 in (5 cm). Bring to a boil, then simmer until both are tender, about 1–2 hours. Add water as needed to keep the grains and beans covered.
3. When the maize and beans are nearly tender, heat the sunflower oil in a skillet over medium heat. Add the onions and cook until soft and golden, 6–8 minutes. Add the garlic and cook for 1 minute.
4. Add the tomatoes, turmeric, ground coriander, salt, and black pepper to the skillet. Cook until the tomatoes soften into a saucy mixture, about 6–8 minutes.
5. Stir the tomato mixture and potatoes into the pot. Simmer until the potatoes are tender, about 15–20 minutes, adding water as needed for a stew-like consistency.
6. Stir in the collard greens and cook until tender, about 5 minutes. Adjust the seasoning and, if desired, stir in the lemon juice.
7. Serve hot as a main course for 6. Add chopped cilantro as an optional garnish.

1. Rinse the dried maize and kidney beans separately. Soak them separately overnight in plenty of water, then drain and discard the soaking water. Alternatively, quick-soak each by boiling for 2 minutes, removing from the heat, and soaking for 1 hour.
2. Put the drained maize and beans in a large pot. Add about 3 L fresh water, or enough to cover them by about 5 cm. Bring to a boil, then simmer until both are tender, about 1–2 hours. Add water as needed to keep the grains and beans covered.
3. When the maize and beans are nearly tender, heat the sunflower oil in a skillet over medium heat. Add the onions and cook until soft and golden, 6–8 minutes. Add the garlic and cook for 1 minute.
4. Add the tomatoes, turmeric, ground coriander, salt, and black pepper to the skillet. Cook until the tomatoes soften into a saucy mixture, about 6–8 minutes.
5. Stir the tomato mixture and potatoes into the pot. Simmer until the potatoes are tender, about 15–20 minutes, adding water as needed for a stew-like consistency.
6. Stir in the collard greens and cook until tender, about 5 minutes. Adjust the seasoning and, if desired, stir in the lemon juice.
7. Serve hot as a main course for 6. Add chopped cilantro as an optional garnish.