Githeri

This is a simple and nourishing dish that originated in the Kikuyu tribe. Recently it has become popular throughout Kenya. The combination of beans and corn supplies a full complement of protein for the often protein-poor diet of many Kenyans.

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

Directions

1. Add the corn and beans to a large pot with enough water just to cover.
2. Season with salt and pepper and bring to a boil over medium heat.
3. Reduce heat to low and simmer until cooked through, 8 to 10 minutes.

Variations

1. In Kenya, dried corn and beans are used.
2. The beans and corn are put in a pot with water and simmered for several hours until softened. Use any kind of beans: pinto beans, kidney beans, cowpeas (black-eyed peas), green peas, groundnuts, pigeon peas.
3. 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.
4. Muthokoi: Substitute hominy for the corn.
5. Mukimo: Cook the beans and corn with some chopped potatoes and chopped greens. Mash together well and season with salt and pepper.