For a total of 8 years of ,4 each in upper primary and high school ,i spent every evening eating githeri.
Githeri is a central Kenyan delicacy of boiled maize and beans, fried in onions, tomatoes with some potatoes put in for good measure.
Murram as we called it in school then, was a staple and you did not have to be a rocket scientist to know what food our faithful cook Kariuki would put out to be served by whoever’s duty it was to act as “server of food” for that week to a table of 12 hungry teenagers.
The only deviation to this routine was on visiting days and any other day when parents trooped to school to see their young geniuses take a break from all the hard work.
Then they would bring us chapatis,pilau,chicken ,soda and anything else we were starved off in school.
Only for them to leave us with Eno to keep of indigestion that inevitably came with eating too much.
One of my first posts on this blog was turning githeri on its head and making a salad out of it in deconstructed githeri.
Now this is another way to have this Kenyan classic ,which nutritionally speaking, by combining maize and beans it results in a perfect protein much like rice and beans has been made famously healthy by the Mexicans.
My 5-year-old loves it and your family will love it too.
Its githeri jazzed up with some spice and lots of vegetables off different colours that make it so appealing visually.
I digress…this was meant to be a recipe.
2 cups dry/fresh beans parboiled
1.5 cup green corn/maize parboiled
2 tablespoon vegetable oil
1 medium-sized red onion,chopped finely
3 cloves minced garlic
1 teaspoon grated fresh ginger root
1 teaspoon garam masala
4 medium-sized potatoes peeled and halved
2 tomatoes cubed
1 tablespoon tomato paste
1 small green capsicum,chopped
2 medium-sized carrots
salt and pepper to taste
1.Heat a medium-sized saucepan over medium high heat and pour the 2 tablespoons of vegetable oil.
2.Add the red onion,saute it till it turns soft then add the garlic and fresh ginger root minced,fry for 30 seconds taking care not to brown it too much.
3.Add the garam masala and the black pepper,let cook for 15 -30 seconds taking care not to burn it, then add the potatoes and the vegetables plus the salt and tomato paste.Let it cook covered for 2-3 minutes ,stirring often till it turns into a thick sauce .
4.Add the beans and maize and enough stock to cover and let simmer for 30 minutes till the potatoes are soft and a fork passed through them goes through and the stock has reduced to just below the level of the beans and githeri.
Serve with some creamy coleslaw or kale or you favourite salad.