Githeri is a traditional meal among the central people of Kenya. It’s commonly a mixture of maize and beans boiled together or separately then mixed. It can be eaten as is after seasoning with some salt though many people prefer making a stew or curry to enjoy as a complete meal. Adding beef to githeri makes it more special. Goes really well with steamed veggies on the side.
Other githeri recipes can be found here.
Jump to RecipePreparation & cooking:
Start by preparing all your ingredients.
In a cooking pot/sufuria, heat up some cooking oil and add the diced onions and carrots. Let them cook on medium-high heat for about 7-10 minutes till the carrots are softened and flavor is developed.
Add in the cilantro (dania) stems (if using) at this point together with ginger-garlic paste. Allow to cook for a minute till fragrant.
Add in the pureed tomatoes. Mix well, cover and allow to cook for about 3-5 minutes till you see the oil starting to separate with the tomatoes.
Remove the lid to add in the beef. Stir to combine and allow to cook for about 15-20 minutes. The beef will release its own juices.
Once the juices have dried up, add in the potatoes with one & a half cups of water. Mix well then allow this to simmer (while covered) for about 10-15 minutes or until the potatoes have softened and fork tender. (Incase they are sticking on the bottom of the pan, you can add a dash of water to prevent it).
Thereafter, add the preboiled beans and green maize to the potatoes and mix them in. Add another 1-1.5 cups of water (as desired) and mix in. Turn down the heat and let this simmer for 8-12 minutes while covered.
Finally season with black pepper & sea salt then add in your chopped up fresh cilantro (dania) leaves and/or chives. Mix them in.
Turn off the heat and serve it as is or with any veggies of your choice.
Githeri Special
Ingredients
- 2 tbsp cooking oil
- 2 onions, diced
- 1 cup (230g) carrots, peeled & cubed
- 1 bunch cilantro (dania), chopped stems & leaves separately (optional)
- 1 tbsp ginger garlic paste
- 2-3 tomatoes, pureed
- 700 g beef, cubed
- 600 g potatoes, peeled & cubed
- 800 g preboiled beans*
- 800 g preboiled green maize
- 2-3 cups water
- Black pepper & sea salt to taste
- 1 bunch chives (optional)
Instructions
- In a cooking pot/sufuria, heat up some cooking oil and add the diced onions and carrots. Let them cook on medium-high heat for about 7-10 minutes till the carrots are softened and flavor is developed.
- Add in the cilantro (dania) stems (if using) at this point together with ginger-garlic paste. Allow to cook for a minute till fragrant.
- Add in the pureed tomatoes. Mix well, cover and allow to cook for about 3-5 minutes till you see the oil starting to separate with the tomatoes.
- Remove the lid to add in the beef. Stir to combine and allow to cook for about 15-20 minutes. The beef will release its own juices.
- Once the juices have dried up, add in the potatoes with one & a half cups of water. Mix well then allow this to simmer (while covered) for about 10-15 minutes or until the potatoes have softened and fork tender. (Incase they are sticking on the bottom of the pan, you can add a dash of water to prevent it).
- Thereafter, add the preboiled beans and green maize to the potatoes and mix them in. Add another 1-1.5 cups of water (as desired) and mix in. Turn down the heat and let this simmer for 8-12 minutes while covered.
- Finally season with black pepper & sea salt then add in your chopped up fresh cilantro (dania) leaves and/or chives. Mix them in.
- Turn off the heat and serve it as is or with any veggies of your choice.
Notes
Spices also can be added to this meal depending on ones preference.
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