Once a humble dish, githeri has evolved into more elaborately seasoned variations. In fact, many people go all out and add meat or additional proteins besides the beans. This recipe leans traditional, with no meat, but adds in quite a few seasonings to enhance the overall flavor. Of course, one of the beautiful things about this recipe for githeri is how easy it is to customize. You can certainly add meat, your choice of beans and corn, and even adjust the seasonings however you like. This recipe allows you to embrace your creativity in the kitchen. 🤓
Recipe Ingredients
How to Make the Best Githeri Recipe
Saute – In a medium-large skillet, add oil, onions, and garlic, and sauté for 3-4 minutes. Stir constantly to prevent burning. (Photo 1) Season – Add tomatoes, curry powder, paprika, white pepper, corn, and drained beans. (Photos 2-3) Simmer – Next, add water or broth and bring to a boil over medium heat. Season with S&P and simmer for 15-20 minutes for all the flavor to come together, stirring occasionally. (Photo 4) Serve – Adjust seasoning and thickness (with more water or broth). Garnish with cilantro and serve warm.
Recipe Variations
Tips and Tricks
Make-Ahead and Storage Instructions
Githeri is easy to make ahead. Cook it, let it cool, refrigerate in an airtight container, and serve it within a day or two. Or freeze githeri in a freezer-safe container or ziplock bag for up to 3 months. Thaw your corn and bean stew overnight in the refrigerator and reheat over low, adding a splash of water or broth if needed. Leftovers will last up to 4 days in an airtight container in the fridge.
What Goes With Githeri
To serve this the African way, plate it up with sukuma wiki and ugali. If you’re looking for a meal that’s a little more “fusion,” try it with collard greens and fried chicken gizzards instead. 😋
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