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Experience the heartwarming flavors of Kenyan cuisine with Githeri, a beloved dish that has been enjoyed for generations. This hearty and nutritious recipe combines beans and maize (corn) with aromatic spices to create a dish that is as comforting as it is delicious.

Ingredients:

1 lb (0.45 kg) dried beans (such as kidney beans or black-eyed peas), soaked overnight

1 lb (0.45 kg) maize (corn), fresh or frozen

1 onion, chopped

2 tomatoes, diced

2 cloves of garlic, minced

2 tablespoons of vegetable oil

1 teaspoon of ground cumin

1 teaspoon of paprika

Salt and pepper to taste

Instructions:

Drain the soaked beans and rinse them under cold water. In a large pot, heat vegetable oil over medium heat. Add chopped onion and minced garlic, sautéing until softened. Stir in diced tomatoes and cook until they start to break down. Add the soaked beans and maize to the pot, along with ground cumin, paprika, salt, and pepper. Pour enough water to cover the beans and maize, then bring to a boil. Reduce heat to low, cover the pot, and let Githeri simmer for 1 to 1.5 hours, or until the beans and maize are tender. Stir occasionally and add more water if needed to prevent sticking.

Serving:

Githeri is typically served hot as a main dish or side, often accompanied by a piece of crusty bread or chapati. It pairs well with a fresh salad or steamed greens for a balanced meal. Sprinkle with chopped fresh herbs for a burst of flavor.

Githeri is more than just a meal it's a symbol of Kenyan culture and tradition. With its wholesome ingredients and comforting flavors, this dish brings people together and nourishes both body and soul.