The Best Kenyan Githeri Recipe

The best Githeri recipe! Combining the flavors of garam masala, fresh tomatoes, and potatoes along with other tasty ingredients, this slightly spicy Kenyan Githeri recipe made without meat will blow you away!

I absolutely love Githeri!! It is one of those meals that make you feel like you are at home - it is cozy, tasty, and absolutely easy to make! Speaking of which, you definitely want to check out this Swahili pilau or the ultimate nyama choma recipe, if you love East African dishes as I do!

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what is githeri?

The name Githeri simply means or refers to Succotash in English. Unlike Succotash, it does not include lima beans and uses other types such as Red Kidney, Pinto, or Adzuki beans.

Githeri, also known as mutheri or muthere, is a traditional one-pot meal comprising boiled corn (or maize) and beans, that originated in Central Kenya. It was referred to as the traditional dish of the Kikuyu people in Central Kenya but has since seen its popularity spread to other parts of the country due to its tasty, nutritious, and affordable nature. It is also consumed in other parts of Africa and goes by several names (Adalu in Nigeria, and corn chaff in Cameroon). You can make it from scratch or use already-boiled canned or frozen corn and beans, for convenience.

what makes this recipe so good!

• It is exploding with flavour! Combining the flavors of juicy tomatoes, garam masala powder, coriander (cilantro) and garlic along with other wonderful ingredients, I tell you, you will be asking for second helpings!
• Makes for a healthy, balanced, and filling meal plus, it is totally made without meat!
• It is adaptable! This githeri recipe uses potatoes and carrots but you can add in your favorite seasonal vegetables! Boiled peanuts, green peas, and chickpeas are just a few examples of what you can use.
• Once you have boiled the maize and beans, then you basically have yourself an easy and quick one-pot dish!

ingredients

Traditionally, Githeri is prepared by first boiling beans and corn kernels, but you can use canned or frozen maize or beans, for convenience.

Below are the ingredients you will require to make the best Githeri masala (okay, I know it looks like a lot but you most likely have most of these ingredients in your pantry, so no worries at all)! This is just a summary, see the detailed recipe card below for the complete recipe.

• Medium-sized paprika (also known as bell pepper, or pili pili hoho in Swahili)
• Chopped fresh cilantro (coriander) or parsley to garnish.
• cooking oil: I like to use olive oil but go ahead and use your favorite cooking oil, if you prefer.
• grains: boiled beans and maize (corn kernels).
• other vegetables: crushed garlic and ginger, one large chopped onion (feel free to use yellow or red onion), diced tomatoes, potatoes, a medium-sized carrot, chopped paprika (bell pepper, also known as pili pili hoho in Swahili).
• some tomato paste.
• seasoning: curry and cumin powder (optional), turmeric powder (also optional), garam masala, salt, one stock cube (such as Maggi or Knorr).
• liquids: some water.
• garnish: chopped fresh cilantro (coriander) to garnish.

how to cook githeri

Okay, let us now make the best masala-flavored Kenyan Githeri with potatoes!

• Heat cooking oil in a medium-sized pot or pan. Add the garlic and fry until fragrant. Fry for about one minute, taking care not to burn then stir in the ginger.
• Add the chopped onion and cook until it is slightly browned and fragrant then add in the diced tomatoes, tomato paste, curry and cumin powder, salt, and turmeric. Stir to combine.
• Next, add the potatoes, paprika (bell pepper), stock cube, and water, then stir. Cover and allow it to cook for about 10 minutes, or until the potatoes are slightly tender, but not entirely cooked through. Make sure to stir from time to time.
• Finally, add the boiled corn kernels (or maize), boiled beans, and garam masala then combine. Garnish with some chopped coriander (cilantro), serve and enjoy while still hot!

serving suggestions

Serve your Githeri with some sliced avocado, Tangawizi chai, or some Kenyan beef stew, as a non-vegan alternative.

useful tips

• The best varieties of beans to use are the small to medium-sized varieties that boil dark, such as red kidney beans.
• Use fleshy and extremely ripe tomatoes as they cook more quicker.
• Variations - while this masala-spiced Githeri recipe uses potatoes and onions, you can alternatively use your own favorite additions, such as some sliced white cabbage, sukuma wiki, boiled peanuts, or green peas. Feel free to use your preferred spice combinations! You can also garnish it with some grated carrots, for some sweetness and crunch.
• Refrigeration and freezing - store cooked githeri in a suitable airtight container in the fridge for up to 5 days and in the freezer for up to 12 months. Kept in a cool kitchen, it can be kept on the countertop for a day.

common questions

more African dishes to try

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Let's keep the conversation going, let me know in the comments section below how your Githeri masala turned out. Perhaps you have tips to share? We are a community and I absolutely love hearing from you!!