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Different Methods of preparing Githeri

Updated on September 18, 2012

Githeri is a simple traditional meal of maize and beans. It is the basic staple food for the Kikuyu people who live in central part of Kenya.

The food is delicious if prepared well, it mainly depends on how much time you put into your cooking and the type of vegetables and additives you use.

Different countries in Africa also have the same type of food which is known by various names. the preparation also differs depending on which country and region you visit. For example the Luo community in Kenya call it ‘Nyoyo’ and the Kamba tribe which comes from eastern part of the country calls it Mothokoi.

Despite the different names and preparation methods, the basic ingredients still remain the same-Maize and Beans.

There are also other options you might consider when choosing the basic ingredients, for example you might want to remove the skin of the maize grain to make it softer and more edible even by people who are not able to eat hard foods.

Another option is to use soft maize and beans, this is best especially if it is your first time since they tend to cook faster and taste better than dried grains.

Here are three methods of preparation that will give you the best results.

Basic Ingredients

Corn-Boiled Fresh or dried (get fresh for better results) - 3 cups

Beans any type- Boiled fresh or dried 3 cups

Onion – 1 large

Tomatoes 3 large pealed

Food additive (Royco)

Other ingredients

Potatoes ½ Kilos

Peanuts ¼ Kilo

Cabbage piece

Leek 1 large

Method 1

a) Fry the onion until brown. Cut the pealed tomatoes into small pieces and add to the onion, stir until it forms a paste.

b) Mix the beans and maize and add to the pot, stir and cover for 3 minutes.

c) Add water and let it simmer for 5-6 minutes, add “Royco” food additive, stir and let it simmer for 3 minutes.

d) Serve.

Method 2

a) Boil the peanuts until soft.

b) Fry the leek until gold in color, cut the pealed tomatoes into small pieces and add to the onion, stir until it forms a paste.

c) Same procedure as method 1- mix beans, maize and peanuts

d) Add a little water (make sure it thickens)

e) serve

Method 3

e) Fry the onion until brown. Cut the pealed tomatoes into small pieces and add to the onion, stir until it forms a paste.

f) Add chopped potatoes and cabbage and stir until well mixed with your paste.

g) Mix the beans and maize and add to the pot, stir and cover for 3 minutes.

h) Add water and let it simmer for 5-6 minutes, add “Royco” food additive, stir and let it simmer for 3 minutes.

i) Serve.


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