Equipment
Ingredients
Aromatics & Base
- 30 ml vegetable oil
- 1 red onion, diced
- 3 garlic, minced
- 1 ginger, grated
Spices
- 5 g curry powder
- 3 g smoked paprika
- 4 g fine sea salt
- 2 g black pepper, freshly ground
Main Ingredients
- 400 g canned kidney beans, rinsed and drained
- 300 g white maize kernels, drained
- 400 g crushed tomatoes
- 250 ml vegetable broth
Garnish
- 15 g fresh cilantro, roughly chopped
Nutrition (per serving)
Method
Prepare the aromatics by dicing the red onion, mincing the garlic, and grating the fresh ginger.
Heat the vegetable oil in a Dutch oven over medium heat. Add the diced onion and cook, stirring frequently, until softened and translucent.
Add the minced garlic, grated ginger, curry powder, and smoked paprika to the pot. Stir continuously and cook until the spices bloom and become highly fragrant.
Pour in the drained kidney beans, maize, crushed tomatoes, and vegetable broth. Bring the mixture to a boil around 100C/212F, then reduce the heat to low, cover partially, and let simmer.
Remove the pot from the heat. Stir in the fine sea salt and black pepper, tasting and adjusting as necessary. Fold in the fresh cilantro just before ladling into bowls.
Chef's Notes
- Mashing about a quarter of the beans into the broth creates a creamy, naturally thickened texture without relying on dairy or starches.
- While this accessible version utilizes canned beans and maize, traditional githeri is often made by soaking dried white maize and beans overnight, then boiling them together for several hours. If you choose this route, adjust your liquid and cooking time significantly.
- Toasting the dry spices in the oil with your aromatics is a crucial step. It blooms the fat-soluble flavor compounds, ensuring the stew tastes deep and cohesive rather than raw or dusty.
- For an extra layer of depth, substitute a portion of the vegetable broth with a rich mushroom stock, or add a dash of soy sauce for umami.
Storage
Refrigerator: 4 days — Store in an airtight container. The flavors will deepen and improve overnight.
Freezer: 3 months — Freeze in individual portions. Thaw overnight in the refrigerator before reheating.
Reheating: Reheat gently in a saucepan over medium-low heat, adding a splash of water or broth if the stew has thickened too much.
