DECONSTRUCTED GITHERI

Bobby Flay's Crunchy Corn and Avocado salad

Ok,you are wondering what I am talking about right…?

Deconstruction is just a fancy chefspeak for taking the individual components that make up a dish and preparing them in such a way that you get the same taste you would get if you had prepared the dish in the traditional manner.

The idea for this recipe was inspired by  an episode of Grill it!with Bobby Flay when he was preparing a corn and avocado salad.

But there is a little story that goes with the recipe too and it involves my days in high school.

Now in most Kenyan schools,githeri(a mix of fried dried maize/corn  and beans with potatoes and maybe greens too) is a staple food.Most students do not like it but they put up with it because hey,your parents did not send you tp a five-star hotel on Kenya’s coast to lounge  all day on a beach towel and sip pina-colada all day right?

Yes,they sent you to school to read.

Now students are always looking for interesting things to add to their school mens to make them more palatable and they include adding margarine,some flavourings like tomatoes sneaked from the school farm and maybe an avocado.

In my school which was an all girls school,we loved avocados and we especially loved adding them to our githeri which tasted for the most part like saw dust.

And I thought why don’t i bring back high school memories by tweaking my usual mix of maize and beans .

So here goes…

1 cup cooked beans

1 cup sweet corn

1/2 cup carrots chopped into cubes

1/2 cup red onions chopped

1/2 avocado,cubed

3 tablespoons fresh lemon juice

3 table spoons olive oil

Black pepper and salt to taste

Fresh parsley chopped for garnish

First boil the sweet corn for 3 minutes  to remove starch and then place in an ice  bath to stop the cooking process.

In a salad  bowl mix the corn,beans,onions,carrots in bowl.

Whisk the lemon juice and oil,salt and black pepper together in a  small bowl till throughly mixed pour over the salad and mix.

Add diced avocado pieces to the salad  just before you serve it  and mixing carefully so as not to mash them.

garnish with chopped parsley and serve.

Here is the original recipe from Bobby Flay’s show.

Ingredients

  • 2 ripe avocados, peeled, pitted and diced
  • 2 ripe beefsteak tomatoes, diced
  • 1/2 cup pitted nicoise olives, roughly chopped
  • 1 cup canned chickpeas, drained, rinsed and drained again
  • 2 tablespoons roughly torn flat-leaf parsley
  • 1/4 cup champagne vinegar
  • 1/4 cup extra-virgin olive oil
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • Salt and freshly ground black pepper
  • 2 ounces blue corn tortilla chips

Directions

Gently toss the avocados, tomatoes, olives, chickpeas, parsley, vinegar, olive oil, cumin, paprika, salt and pepper in a large bowl. Crumble the chips over the top and serve

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