Preparation

Sometimes the best recipes are the simplest. Githeri is a traditional Kenyan dish that has sustained families for generations with its straightforward combination of beans and corn. There's no secret technique, no precise timing required—just honest ingredients coming together in one pot.

This version uses canned beans and corn, cutting the cooking time dramatically while maintaining the dish's hearty, satisfying character. It's proof that accessible cooking doesn't mean sacrificing authenticity or flavor.

Preparation

1. Heat oil in a large pot over medium heat. Add the onion and cook until softened, about 5 minutes.
2. Add the diced tomatoes and cook until they break down into a sauce, about 5-7 minutes.
3. Stir in curry powder, turmeric, and cumin. Cook for 1 minute until fragrant.
4. Add the beans, corn, and broth. Stir well to combine.
5. Bring to a simmer and cook for 15-20 minutes, stirring occasionally, until the mixture thickens slightly. Add more liquid if it gets too dry.
6. Season with salt and pepper to taste. Garnish with cilantro if using.
7. Serve hot as a main dish or side. It's even better the next day.