Githeri: The Taste of Home.

Today we are going to prepare Githeri a popular dish in Kenya.

Githeri is a traditional Kenyan dish made with maize (corn) and beans. It is believed to have originated in the Kikuyu community, one of the largest ethnic groups in Kenya. The Kikuyu people have a long history of cultivating maize and beans, and githeri is a staple food in their diet.

There are a few different stories about how githeri came to be. One story is that it was invented by Kikuyu warriors as a way to carry a nutritious meal with them on their campaigns. Another story is that it was created by Kikuyu farmers as a way to use up leftover maize and beans. Githeri is now a popular dish throughout Kenya and is enjoyed by people of all ethnic groups. In recent years, githeri has become increasingly popular outside of Kenya. It is now served in many restaurants around the world, and it is also becoming a popular home-cooked meal.

Githeri is a nutritious and satisfying dish. It is a good source of protein, carbohydrates, and fiber. It is also relatively low in fat. It is typically served as a main dish or as a side dish. It is often served with a stew or sauce, such as nyama choma stew or kachumbari. 

Recipe for githeri for four:

Ingredients.

1. 2 cups dried maize kernels
2. 2 cups dried beans (such as black beans, kidney beans, or pinto beans)
3. 1 onion, chopped
4. 2 tomatoes, chopped
5. 1 bell pepper, chopped
6. 1 tablespoon vegetable oil
7. Salt and pepper to taste

Instructions.

1. Soak the maize kernels and beans in water overnight.
2. In the morning, drain the maize kernels and beans and rinse them with water.
3. Place the maize kernels and beans in a large pot and cover with water.
4. Bring the pot to a boil, then reduce the heat to low and simmer for 2-3 hours, or until the maize kernels and beans are tender.
5. While the maize kernels and beans are cooking, heat the vegetable oil in a large skillet over medium heat.
6. Add the onion, tomatoes, and bell pepper to the skillet and cook until softened, about 5 minutes.
7. Add the cooked maize kernels and beans to the skillet and stir to combine.
8. Season with salt and pepper to taste.

Pro tips for making Githeri:

1. Use the right ratio of maize and beans. The ideal ratio of maize to beans is 1:1. However, you can adjust the ratio to your liking. If you prefer more maize, you can use a 2:1 ratio. If you prefer more beans, you can use a 1:2 ratio.
2. Soak the maize and beans overnight. This will help to soften them and make them cook more evenly.
3. Use a pressure cooker. A pressure cooker will significantly reduce the cooking time for the maize and beans.
4. Add salt and spices to taste. Once the maize and beans are cooked, you can add salt and spices to taste. Some popular spices to add to githeri include black pepper, cumin, and coriander.
5. Serve with a stew or sauce. Githeri is often served with a stew or sauce, such as nyama choma stew or kachumbari. This helps to add flavor and moisture to the dish.
6. If you have a lot of time, you can cook the githeri in a pot over low heat. This will take longer than cooking it in a pressure cooker, but it will give the githeri a deeper flavor.
7. You can also add other vegetables to the githeri, such as carrots, potatoes, or peas. This will make the dish more nutritious and flavorful.
8. If you want a creamier githeri, you can add some coconut milk or cream to the mix.

Githeri can be served hot or cold and with a variety of vegetables, as either the main dish or the side dish, its very popular to have githeri with avocado. if you have not tried this its high time to try.