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    Home / Dinner / Githeri (Corn and Beans)

    Githeri (Corn and Beans)

    Boiled corn and beans revived in a pan with onions, tomatoes, and potatoes — Kenya’s hearty one-pot that has fed generations.

    ⏱ 15 minPrep time
    🔥 1 hr 15 minCook time
    🍽 6Servings
    🏷 DinnerCategory
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    Githeri is one of Kenya’s oldest dishes, a simple pot of maize and beans that fueled farmers and schoolchildren long before there were recipes to write down. In the Kikuyu tradition it was the dish of endurance, and it is still a beloved weekday meal across the country. Today it gets a flavorful second life, fried up with onions, tomatoes, and potatoes. It is proof that the most honest food often needs the fewest words.

    Chef Emily presents Githeri (Corn and Beans)

    The one-pot that feeds Kenya

    There is something deeply satisfying about githeri: tender corn kernels, creamy beans, and soft potatoes bound together in a savory tomato-onion sauce. It is sturdy, honest food that keeps you full for hours, with a gentle spicing that welcomes improvisation. Add greens, a little chili, or leftover meat, it all works. Serve it on its own or with a side of avocado, which is how many Kenyans love it best.

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    Step by stepInstructions

    1. Soak the dried maize and beans separately overnight in plenty of water.
    2. Drain, then combine them in a large pot with the 4 cups water. Bring to a boil, reduce the heat, and simmer until both are tender, about 1 hour. (If using frozen corn and canned beans, skip to step 4.)
    3. Drain the cooked maize and beans, reserving 1 cup of the cooking water.
    4. Heat the oil in a large skillet and cook the onion until golden, about 5 minutes.
    5. Add the garlic, ginger, and curry powder, and cook 1 minute, then stir in the tomatoes.
    6. Add the potatoes with 1/2 cup of the reserved water, cover, and cook until the potatoes are almost tender, about 10 minutes.
    7. Stir in the maize and beans, add the salt and the remaining reserved water, and simmer uncovered until everything is coated in a light sauce, about 10 minutes.
    8. Sprinkle with cilantro and serve hot, with avocado on the side if you like.

    💡 Chef tips & storage

    The dried kernels take time, so make a big batch of boiled githeri and keep it in the fridge to fry up all week. Frozen corn and canned beans turn this into a 30-minute meal.

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    Recipe details

    Prep15 min
    Cook1 hr 15 min
    Servings6
    CategoryDinner
    PublishedAugust 17, 2026
    Emily — the cook behind My Comfort Recipes

    Hi, I'm Emily 🧡

    Hi, I'm Emily — the cook behind My Comfort Recipes. Simple, tested comfort food for real weeknights, written down the way grandma would. Pull up a chair. More about me →

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