Kenyan Corn and Beans (Githeri)

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.

• Ready In: 25 mins
• Serves: 4-5
• Yields: 1 pot

Ingredients

• 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

Directions

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.