This month the dish comes from Kenya a country which is in the spotlight at the moment following their general elections. These are the first since the disputed contest of December 2007 that triggered weeks of bloodshed in which more than 1,000 lives were lost. We pray for a peaceful conclusion as the country prepares for the results.
On a more postive note I am pleased to be profiling a dish which has its roots firmly embedded in Kenyan culture. Githeri is a traditional meal of maize and beans. It is a staple dish in the Central Province, Kenya, but it is also eaten in other parts of the country. It is easy to access because maize and beans are readily available in these areas since they are mostly farmers.Githeri can be eaten as a maize and bean mixture (mũrũgarũgio or one-by-one). It can also be made into a stew with the addition of greens, meat and potatoes which increases its nutritional value.
This simple yet nourishing dish originated with Kikuyu tribe. In modern times it has become popular throughout Kenya. The combination of beans and corn supplies a full complement of protein.
The Ingredients are as follows;
1. Dried whole kernel corn (maize); rinsed in cold water
2. Dried Beans (kidney beans or similar); soaked in cold water for a few hours, rinsed
Directions to make Githeri;
1.In a large pot, combine equal amount dried corn and Beans. Add enough cold water to cover. Bring to a boil and cook over high heat for ten minutes.
2.Reduce heat.
3.Cover and simmer for two hours or until corn and Beans are tender.
4.In the finished dish, most of the water should be absorbed, and the corn and Beans should be tender yet still intact, not mushy. Season with salt, oil, or fat.
Serve hot, alone as a main dish, or as a side to any other dish.
Until next time food lovers!
Ben
@Creativafr| @kwesitheauthor