Kenyan Corn and Beans (Githeri)

READY IN: 25mins
Recipe by CJAY8248

Githeri is a simple yet nourishing dish that originated with the Kikuyu tribe. The combination of beans and corn supplies a full complement of protein for the often protein-poor Kenyans. Posted for ZWT7-Africa. Found on the internet.

Top Review by Studentchef

such a simple and easy recipe to make. I used frozen corn and chickpeas (garbanzo beans), because I always liked the combination. And it keeps well overnight, too.

Ingredients Nutrition

  • 2 cups corn, cut fresh off the cob or 2 cups frozen corn
  • 2 cups beans, any type (cooked)
  • water, to cover
  • salt and pepper


  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, 8-10 minutes.
  3. Variations: substitute hominy for the corn. Cook the beans and corn with some chopped potatoes and chopped greens; mash together well. Use any kind of beans; pinto,kidney,black-eyed peas,green peas or 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.

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