We all have eaten githeri at one point of our lives and we either hated it or loved it. Mostly it was made plain and almost every other day while we were in boarding schools. Am here to show you how you can rescue this meal to be enjoyed by a toddler who is still growing teeth and even that old grand ma or grand pa who has been loosing teeth.
All you need is just a few ingredients and switching the maize with some sweet corn.
Start by heating up some cooking oil in a cooking pot (sufuria) and add the diced onions. Let them cook on medium-high heat until the onions are translucent. Add in the coriander (dania) stems at this point and allow them to cook till fragrant. Follow by adding in the maggi cubes and your afya mchuzi mix. Allow to cook for a minute.
Add in the green capsicums (hohos). Mix well and allow to cook for about another minute.
Add in the pureed tomatoes. Mix well, cover and allow to cook for about 3 minutes.
Uncover to add in the potatoes, then allow this to simmer (while covered) for a few minutes till 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 boiled beans and sweet corn to the potatoes and mix them in. Add the water 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 grated carrots and chopped up fresh coriander (dania). Mix them in. Turn off the heat and serve.
Ingredients
- 2 tbsp cooking oil
- 2 onions, diced
- 1 bunch coriander, chopped steams & leaves separately
- 2-3 maggi cubes
- 1 tbsp Afya mchuzi mix
- 1 green capsicum (hohos), diced
- 2 tomatoes, pureed
- 1/2 kg potatoes, pealed and cubed
- 3 cups preboiled kidney beans*
- 3 sweet corn
- 2 cups water
- 2 carrots, shredded
- Black pepper & sea salt to taste
Instructions
- In a cooking pot/ sufuria, heat up some cooking oil and add the diced onions. Let them cook on medium-high heat until the onions are translucent.
- Add in the coriander (dania) stems at this point and allow them to cook till fragrant. Follow by adding in the maggi cubes and your afya mchuzi mix. Allow to cook for a minute.
- Add in the green capsicums (hohos). Mix well and allow to cook for about another minute.
- Add in the pureed tomatoes. Mix well, cover and allow to cook for about 3 minutes.
- Uncover to add in the potatoes, then allow this to simmer (while covered) for a few minutes till 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 boiled beans and sweet corn to the potatoes and mix them in. Add the water 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 grated carrots and chopped up fresh coriander (dania). Mix them in.
- Turn off the heat and serve it as is or with some sautéed cabbage.
Note:
*Feel free to switch up the type of beans. You can use green peas, black beans or even yellow beans. Use the one you fancy.
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I know you’re going to love this simple sweet corn githeri. Please rate this recipe below (After you’ve made it, of course). Remember to like, share and tag me on Instagram, Facebook & Twitter. I’d love to hear from you and it helps encourage others to make the recipe too! Enjoy!
