Githeri - Keyan corn and beans

[sister herb]

Githeri is a simple yet nourishing dish originated with Kikuyu tribe. In modern times it has become popular throughout Kenya.

Ingredients

• Corn, cut fresh off the cob or frozen -- 3 to 4 ears, or 2 cups
• Cooked beans, any type -- 2 cups
• Water -- to cover
• Salt and pepper -- to taste
• (1 and half cups coconut milk)
• (Half teaspoon turmeric powder)

Method

1. Add the corn and beans to a large pot with enough water just to cover. Season with salt and pepper and bring to a boil over medium heat.
2. Reduce heat to low and simmer until cooked through, 15 minutes.

Variations

• Cook the beans and corn with some chopped potatoes or carrots and chopped greens. Mash together well and season with salt and pepper.

• Use any kind of beans: pinto beans, kidney beans, cowpeas (black-eyed peas), green peas, groundnuts, pigeon peas.

• To give the dish more flavor and texture, add some chopped greens, sauteed onions, cubed potatoes or cassava, stew meat or a little curry powder.