Tag Archives: Kenya food

Githeri

Kenyan Githeri Recipe

Githeri is a traditional kenyan dish of which the name derives from the Kikuyu people of Kenya. It is however eaten all over Kenya and is also know as Mutheri among some Kenyans. This typical kenyan stapple food consists mainly of beans and mais, but can be served with some extras.  It is a very simple and basic dish to prepare, but it has the delicious flavours of Kenya. In most African families Githeri is eaten without any supplements. However it can also served with either chapati or rice which are both also very common throughout Kenya.

traditional githeri kikuyu kenyan food

Ingredients for Githeri/Mutheri

This version of the Githeri recipe has a little bit of extra’s (meat) to give the dish even more flavour. However one can leave out the meat to make a delicious vegetarian dish. Kenyan Githeri contains the following ingredients:

  • 500 gram/1 pound of beef
  • 400 gram of beans (brown or white beans)  if bought fresh soak them overnight
  • 400 grams of fresh corn kernels
  • 2 tbs of peanut oil
  • 1 onion
  • 2 tomatoes
  • 2 potatoes
  • 1 fresh chili (add only if you can handle spicy food)
  • 1 tablespoon of tomato paste
  • cumin powder
  • chili powder
  • tumeric powder
  • garlic powder
  • salt and peper
  • 1 lemon

How to prepare Githeri from Kenya

step 1: if you bought fresh beans and mais you will have to boil them first until tender. Make sure to save the water which you boilt your mais and beans in to save flavours. if you bought both from a can there is no need to boil the mais and beans.

step 2: Cut the beef into small cubes and boil them in water with a bit of salt, peper, tumeric and cumin powder. Make sure the beef is really tender and soft.

step 3: chop the vegetables into small cubes (onions, tomatoes, potatoes and chili)

step 4: boil the potatoes cubes for a short period

step 5: heat 2 tbs of peanut oil in the pan and fry the onions slightly before adding the tomate paste and a bit of garlic powder. Now add the tomatoes and cook them with some of the water from the boiled beans (or from the can of beans) on low heat until the tomatoes get really soft. now add the chili and add some of the other spices according to taste. also add the tender beef cubes and mix them well in.

step 6: add the boiled potatoes, beans and mais and mix them well in. add some of the stock from the beef to just cover the beans. now simmer the pan on a very low fire while stiring it slightly. add some extra salt and peper if needed.

Step 7: After simmering it on the fire for a bit it is ready to serve. half a lemon or two so your guests can squize the lemon juice according to taste to their delicious Githeri meal to intensify the taste.

 

chapati

The recipe for kenyan Chapati

recipe for kenyan chapati east africaChapati is an original indian stapple food which is also really popular in east-africa (Kenya, Tanzania etc.) and is part of many african dishes. Many kenyan or other african stews can be eaten with this delicious flatbread.

Ingredients for the best chapati from Kenya

  • 3 cups white flour, plus a bit extra to dust the counter top
  • 0.5 teaspoon salt
  • 1 cup luke-warm water
  • vegetable oil

How to make your own kenyan chapati

  1. Combine the flour, salt and 2tbsp oil in a large bowl

(You can add 0.5 tsp of sugar if you want to sweeten it a bit)

  1. Add water slowly over time and mix with your hands until well combined

If the dough is too wet or too dry, add a bit more water or flour as needed.

  1. Knead for 10 minutes ( the dough should not stick to the bowl, otherwise add a bit more flour)
  2. Leave the dough to rest for 1hr, covered with a damp cloth
  3. Preheat a large frying pan/ skillet and brush the surface with 1 tablespoon of oil
  4. Divide the dough into 10 equal balls.
  5. Dust work surface with flour and flatten the balls slightly between the palms of your hands , then place one onto a floured board and roll into large flat and round very thin sheets
  6. Lay the rolled sheet on the griddle or pan and cook for about 30-60 seconds or until the surface is bubbling.
  7. Turn it over with tongs and cook the other side for 30 seconds or until brown spots appear.
  8. Repeat with the remaining balls flouring the board when necessary
  9. Stack the cooked chapatis on a warm plate and cover with a plate or foil to keep them warm