In honor of Entrust’s newest training hub, Kenya, here’s a recipe from that part of the world. Enjoy!
GITHERI (originates from the Kikuyu tribe)
3 T. sunflower oil, plus 1 T. butter
2 white onions, diced
1 zucchini, diced
3 tsp. garlic, minced
5 tomatoes, finely chopped
2 potatoes, peeled, cubed and boiled till soft enough to pierce with fork; strain water off
1 tsp. cumin powder
½ tsp. turmeric powder
1 T. salt
2 cups maize (or corn if you can’t find maize)
2 cups beans, pre-soaked (any kind)
2 cups chicken broth (1 chicken cube, dissolved in 2 cups boiling water)
2 tsp. lemon juice, freshly squeezed
3 T. cilantro (dhania), chopped
Rinse pre-soaked beans and put into a pan or pressure cooker. Add maize. Add enough water to cover everything and sprinkle some salt. Boil or pressure cook until tender (about 12 min. in pressure cooker). Drain but reserve the water for its flavor and nutrients; use this instead of plain water when cooking the githeri later.
Heat oil in a pan; add butter. Add chopped onions and fry until translucent (but not brown). Add garlic and zucchini and cook about 3 min. Add chopped tomatoes. Cook on low heat until tomatoes are mushy, stirring regularly and breaking up the tomato pieces. Once tomatoes are cooked, add cumin, turmeric and salt. Mix well.
Add boiled, cubed potatoes and the bean and maize mix. Stir, then add chicken broth. Allow to gently simmer on low heat, occasionally stirring until mixture thickens and flavors are well combined. Stir in lemon juice and cilantro. Mix and serve hot with chapatis or crusty bread.