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    You are in: Home / Recipes / Kenyan Corn and Beans (Githeri) Recipe
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    Kenyan Corn and Beans (Githeri)

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    10 mins

    15 mins

    CJAY's Note:

    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.

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    Serves: 4-5



    Units: US | Metric

    • 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. 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. 2
      Reduce heat to low and simmer until cooked through, 8-10 minutes.
    3. 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.

    Ratings & Reviews:

    • on May 27, 2011


      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.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Kenyan Corn and Beans (Githeri)

    Serving Size: 1 (59 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 71.5
    Calories from Fat 10
    Total Fat 1.1 g
    Saturated Fat 0.1 g
    Cholesterol 0.0 mg
    Sodium 0.7 mg
    Total Carbohydrate 15.6 g
    Dietary Fiber 1.7 g
    Sugars 3.3 g
    Protein 2.5 g

    The following items or measurements are not included:


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