Githeri is a traditional Kenyan recipe for a classic vegetarian stir-fry of red beans, carrots, potatoes and greens in a spiced tomato and onion base. The full recipe is presented here and I hope you enjoy this classic Kenyan version of: Githeri.
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Githeri topped with mango salsa and served on an East African chapati.
Ingredients:
300g cooked red beans
2 carrots, diced
150g potatoes, diced
1 bunch of sukuma leaves, finely chopped (this is a member of the cabbage family that's rather like kale, substitute kale or collard greens for an intense flavour or cabbage for a milder flavour)
1 tsp ginger-garlic paste
1 onion, finely chopped
1 tbsp tomato purée
1 tsp ground turmeric
1 tsp Garam Masala
1 tbsp oil
salt, to taste
coriander (cilantro) leaves, to garnish
Method:
Heat the pan and add the oil. When the oil is hot add the ginger-garlic paste along with the onions. Stir fry the mixture for about 6 minutes, or until the onion pieces are golden brown then add the carrots and potatoes.
Stir fry for about 12 minutes, or until the onions and potatoes are tender. At this point stir in the red beans and season to taste.
Stir well then add the chopped sukuma leaves along with the spices. Stir in the tomato purée and cook the mixture gently over low heat. If the tomato purée is very thick, blend with 1 tbsp boiling water before adding to the pot.
Cover and cook gently for 3 minutes, or until the greens are tender.
Turn into a serving dish, garnish with coriander leaves and bring to the table.
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