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Githeri (Kenyan Corn and Bean Stew)

Corn and beans simmered with tomato, greens and warm spice.

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Prep: 20 min
Cook: 40 min
Serves: 8
Level: Easy

Photo by safaritravelplus · CC0 1.0 · Resized and converted to WebP for web display.

Githeri begins with the enduring maize-and-bean combination associated with Kikuyu cooking in Kenya. Home versions range from plain boiled grains to highly seasoned vegetable stews.

Technique notes

Why this approach works

Cooked maize and beans make texture predictable.
Caramelized tomato paste deepens the broth.
Cabbage enters late enough to stay tender.

Kenyan kitchen

Githeri (Kenyan Corn and Bean Stew)

Kenyan githeri combines corn and beans with onion, tomato, carrots, cabbage and gentle spices in a satisfying one-pot meal.

Ingredients

3 tbsp neutral oil
1 large yellow onion, diced
2 carrots, diced
3 garlic cloves, minced
1 tbsp grated fresh ginger
2 tbsp tomato paste
1 tsp ground cumin
1 tsp mild curry powder
3 cups (500 g) cooked kidney or pinto beans
3 cups (500 g) cooked corn kernels or hominy
4 cups (950 ml) vegetable stock
3 cups shredded green cabbage
1½ tsp fine sea salt
¼ cup chopped cilantro

Method

01
Cook the aromatics
Heat oil in a Dutch oven. Cook onion and carrots 8 minutes; add garlic, ginger, cumin and curry powder for 1 minute.
02
Caramelize the tomato
Add tomato paste and cook 2 minutes, stirring, until slightly darkened.
03
Simmer corn and beans
Add beans, corn, stock and salt. Simmer partially covered 20 minutes, mashing a few beans.
04
Add the cabbage
Stir in cabbage and cook 8–10 minutes until tender. Adjust salt and finish with cilantro.

Cook’s notes

Serve as a one-pot meal with avocado, kachumbari or leafy greens.
Refrigerate for up to 4 days or freeze for 2 months.
Use fully cooked beans. Raw kidney beans require a vigorous 10-minute boil before simmering.

Safety & allergens

Review ingredient labels for allergens and cross-contact. Follow the recipe’s handling notes, refrigerate perishable food promptly, and use an instant-read thermometer where a safe internal temperature is specified.

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Good to know

Githeri questions

What is Githeri?

Githeri begins with the enduring maize-and-bean combination associated with Kikuyu cooking in Kenya. Home versions range from plain boiled grains to highly seasoned vegetable stews.

Can I make Githeri ahead?

Refrigerate for up to 4 days or freeze for 2 months.

How should I serve Githeri?

Serve as a one-pot meal with avocado, kachumbari or leafy greens.