How to Cook Githeri with Potatoes

Ingredients:

• 1 cup dried maize kernels (or fresh maize if available)
• 1 cup dried kidney beans (or any beans you prefer)
• 2 large potatoes, peeled and cubed
• 1 large onion, finely chopped
• 2 medium tomatoes, chopped
• 1 carrot, diced (optional)
• 1 green bell pepper, chopped (optional)
• 1/2 teaspoon minced garlic
• 1/2 teaspoon minced ginger
• 1 teaspoon curry powder (optional, for extra flavor)
• Salt and black pepper to taste
• Fresh coriander (cilantro) for garnish
• 2 tablespoons cooking oil
• Water for boiling

Instructions:

1. Prepare and Cook the Maize and Beans:
   • Rinse the dry maize and beans thoroughly, then soak them overnight to reduce cooking time.
   • Drain the soaked maize and beans, and place them in a large pot with enough water to cover them completely.
   • Bring the pot to a boil, then reduce the heat and let it simmer until the maize and beans are tender. This may take 1-2 hours. (Using a pressure cooker can reduce the cooking time.)
2. Drain and Set Aside:
   • Once the maize and beans are tender, drain any excess water and set them aside.
3. Sauté the Vegetables:
   • In a large pot or saucepan, heat the cooking oil over medium heat.
   • Add the chopped onions and sauté until they turn golden brown.
   • Add minced garlic and ginger, cooking for about 1 minute until fragrant.
4. Add Tomatoes, Potatoes, and Spices:
   • Add the chopped tomatoes and cook until they soften and form a thick paste.
   • Stir in the curry powder, chopped carrots, bell pepper, and the cubed potatoes.
   • Cook the mixture for a few minutes, allowing the spices to coat the vegetables and potatoes.
5. Combine Maize, Beans, and Vegetables:
   • Add the cooked maize and beans to the pot, mixing everything together.
   • Pour in about 1 cup of water, or enough to create a light broth, and season with salt and black pepper to taste.
6. Simmer and Cook Potatoes:
   • Cover the pot and let the githeri simmer on low heat for 15-20 minutes, or until the potatoes are tender and have absorbed the flavors. Stir occasionally to prevent sticking and add a little water if it becomes too dry.
7. Finish and Serve:
   • Garnish with fresh coriander and serve hot.

Tips for the Best Githeri with Potatoes

• Potato Choice: Use starchy potatoes like russet potatoes for a soft, creamy texture, or waxy potatoes if you prefer them to hold their shape.
• Flavor Variations: Add a bit of coconut milk near the end of cooking for a richer flavor, or use beef or chicken broth instead of water for added depth.
• Additions: You can add chopped spinach or kale in the last 5 minutes of cooking for extra nutrients and color.

This hearty, potato-enhanced githeri makes a satisfying and delicious meal, perfect with avocado slices or a side of chapati! Enjoy!