Githeri Recipe

James Baker is a much-beloved, long-time volunteer at Rehema Home Nairobi. He is part of our family. He also is a professional baker (check out his cakes!). James and Alex will be teaching all of us how to make a few of the meals that we serve at Rehema Home Nairobi. First up—githeri!

What is githeri?

According to Wendy Watta of Yummy Magazine, "Githeri is a simple meal made of boiled maize [corn] and beans, and its origin can be traced to Central Kenya. It has since found its way to Meru, Embu and the rest of the country, albeit with different names."

Why do we serve githeri?

Our children and young adults at Rehema Home Nairobi eat an enhanced version of githeri twice a week because it is a balanced, low-cholesterol, vitamin-packed meal. The red beans have protein, the potatoes have carbohydrates, fiber, and vitamins, the corn has B12, and the carrots have K1. (The nutritional profile of this meal was provided by our very own Moses—he's studying nutrition and physical fitness. Thanks, Moses!)

How do I make githeri?

We thought you'd never ask! 

Cara Reindl, Director of Communications & Development at Rehema Home US, recently made githeri with her family.

James Baker's Githeri Recipe

(Serves 2)

Ingredients 

Salt       

1/2 cup canned red beans (drained & rinsed)   

1/2 cup frozen corn    

Ground black pepper    

1/4 cup vegetable oil    

1 onion (diced)     

2 tomatoes (diced)    

4 potatoes (diced)    

1 cup of water     

Cinnamon      

Garlic Powder     

Ginger Powder     

Turmeric Powder         

2 carrots (diced)

Recipe Preparation

In the small saucepan, boil equal parts frozen corn and red beans in salted water until soft. Remove from heat, drain, and season to taste with salt and pepper. Set aside. 

NOTE: If you want, you can stop right there. You've made githeri! For a more robust version (and an authentic Rehema Home Nairobi version), keep following the recipe. 

Put oil in a medium saucepan and add the diced onions. Using medium-high heat, cook onions until golden brown. Add diced tomatoes and stir until fully incorporated. Cook for two minutes (the mixture will start to thicken). Add diced potatoes and stir until fully incorporated. 

In a separate small bowl, mix water with a pinch of cinnamon, garlic powder, ginger powder, turmeric powder. Mix well with a small whisk or fork until all of the ingredients dissolve. Pour half the spice mix into the saucepan and stir until fully incorporated. Cover with lid and cook until the potatoes are fork-tender (around eight to ten minutes; it depends on how large the pieces of potato are). 

Add the carrots, the cooked red beans, and the cooked corn. Add the rest of the spice-water solution. This helps add flavor and keeps the potatoes from sticking to the saucepan. Stir until fully incorporated, cover, and cook for an additional five minutes. 

Serve warm and enjoy!