← Nouns Cooking · West & East African

Ingredients

• 2 tbsp Vegetable oil
• 1 Onion, chopped
• 2 cloves Garlic, chopped
• 1 tsp Curry powder
• 1 tsp Garam masala
• 1 tsp Smoked paprika
• ¼ tsp Chilli powder
• 2 Tomato, chopped
• 1 Carrot, diced
• 800 g tinned kidney beans (2 tins), drained and rinsed
• 300 g sweetcorn (frozen or tinned)
• 250 ml vegetable stock
• 1 tsp salt, or to taste
• 3 Spring onion, sliced
• 1 handful Coriander (cilantro), chopped

Method

1. Heat the oil in a pot over medium heat and fry the onion for 5 min until soft. Add the garlic for 1 minute, then the curry powder, garam masala, paprika and chilli for 30 seconds.
2. Add the tomatoes and carrot and cook for 5 min, stirring, until the tomatoes collapse into a sauce.
3. Stir in the beans, corn and stock. Simmer for 10 min until the carrot is tender and the stew has thickened.
4. Season with salt, then stir through the spring onions and coriander. Serve on its own, with avocado, or alongside chapati.

Tips

• Traditional githeri uses dried maize and beans: soak them overnight and simmer for 2–3 hours until tender before step 1.
• Add diced potatoes with the carrot for an even heartier pot (simmer a little longer).

Sources

Written in our own words after cross-checking these recipes:

Kaluhi's Kitchen Eat Well Abi