Githeri (Kenyan Corn and Bean Stew)

  • Total time (with pre-cooking) - 70 minutes
  • Preparation - 20 minutes
  • Cooking/Simmering - 50 minutes
  • Note - Dry beans and corn require overnight soaking or long pre-cooking.
  • Servings: 4
  • Country: Kenya
Githeri, a thick corn and brown bean stew in a reddish-brown-orange sauce, served in a bowl.

Traditional Githeri is cooked simply with only water and salt. Our recipe adds tomatoes, onion, and spices to make it richer in flavour, which is common for contemporary urban cooking in Kenya.

The longest part of the preparation is ensuring the corn and beans are soft. It is recommended to use canned corn and cooked/canned beans if you do not have time for pre-cooking or a pressure cooker.

Ingredients

For the Githeri

  • 1.5 cups (approx. 300 g) pre-cooked or canned whole kernel corn
  • 1.5 cups (approx. 300 g) pre-cooked or canned beans (e.g., Kidney or pinto)
  • 1 piece onion (chopped)
  • 2 tbsp vegetable oil
  • 3 cloves garlic (minced)
  • 2 medium pieces tomatoes (chopped or crushed)
  • 1 piece carrot (diced, optional)
  • 1 piece potato (diced, optional)
  • 1 tsp bouillon powder (vegetable)
  • 1/2 tsp thyme or curry powder (optional)
  • to taste salt and black pepper
  • 1/4 cup milk or cream (optional, for a creamy version)

For Serving

  • Ugali (cornmeal porridge)

Instructions

Step 1: Pre-preparation (if using dry beans/corn)

If using dry beans and corn, soak them for 8 hours or overnight. Then boil them in water for 1–2 hours until tender.

Step 2: Stew Base

In a large pot, heat the oil over medium-high heat. Add the onion and sauté for 5–7 minutes until soft.

Add garlic and the optional carrot and potato. Sauté for another 3 minutes.

Step 3: Spices and Sauce

Add the chopped tomatoes, bouillon powder, thyme/curry powder, salt, and black pepper. Simmer for 10 minutes until the tomatoes break down and the sauce thickens.

Step 4: Finishing the Githeri

Add the pre-cooked corn and beans. If the mixture is too dry, add a little water or broth, just enough to make the mixture moist and creamy, not soupy.

Cover and simmer for 15–20 minutes to allow the flavours to combine. If using potatoes/carrots, cook until they are tender.

For a creamy version (popular in Kenya), stir in milk or cream at the end and bring to a boil. Serve warm.