Kenya Style Corn and Beans Stew
This simple, nourishing stew, githeri, originated with the Kikuyu tribe in Kenya. Today it is eaten throughout the country as a staple dish. Inspired by Whole Planet Foundation® microcredit client recipes.
1 cup dried kidney beans, soaked overnight, or 2 1/2 cups cooked kidney beans
1 tbsp canola oil
1 medium yellow onion, chopped
3 tbsp tomato paste
3 cups corn kernels, fresh (from 4 ears) or frozen
2 potatoes, cut into 1/2-inch cubes
¾ tsp fine sea salt
Ingredients
1 cup dried kidney beans, soaked overnight, or 2 1/2 cups cooked kidney beans
1 tbsp canola oil
1 medium yellow onion, chopped
3 tbsp tomato paste
3 cups corn kernels, fresh (from 4 ears) or frozen
2 potatoes, cut into 1/2-inch cubes
¾ tsp fine sea salt
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