How To Make Kenyan Githeri Recipe

Heat up ½ cup of vegetable oil in a saucepan, fry your diced potatoes until golden brown, and use a spider to remove them and set them aside for later.

In the same pan, add your spring onions, red onions, garlic, and bell peppers. Saute until lightly golden brown.

Add the grated ginger, cayenne pepper, garam masala, salt, and black pepper, and cook until fragrant.

Pour your tomato puree into the pan and cook it down for about 8-10 minutes, adding a little water along the way to prevent anything from burning.

Once your puree has cooked down, reduce the heat to about medium-low, add in your beans, maize, and the rest of your water, cover with a lid, and simmer for at least 30-45 minutes until the water has reduced by two thirds.

Add your cooked potatoes, lemon juice, lemon zest, and chopped dhania, before reducing the heat to low and mixing everything until well combined.

Serve hot by itself, or as an accompaniment to a starch like rice or chapati.

Equipment Needed

Dietary

Allergens