Hey everyone, it is Drew, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, peas and maize githeri. It is one of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.
Peas and Maize githeri is one of the most well liked of recent trending foods on earth. It is appreciated by millions every day. It’s simple, it’s fast, it tastes delicious. Peas and Maize githeri is something which I’ve loved my entire life. They are nice and they look wonderful.
Githeri is a stable food in East Africa and consist of mainly boiled maize and beans that can be eaten in different ways. It can be made into a stew, mixed. Githeri is widely eaten in Kenya, there are different ways of cooking it, but my take is very simple yet very delicious, this dish can be eaten as.
To get started with this recipe, we must prepare a few ingredients. You can cook peas and maize githeri using 7 ingredients and 2 steps. Here is how you can achieve that.
The ingredients needed to make Peas and Maize githeri:
- Make ready 500 g boiled peas
- Prepare 500 g boiled maize
- Get 4 tomatoes
- Get 1 onion
- Prepare Vegetable cooking oil
- Prepare Salt
- Make ready avocado
Your recipe though seems more South American than Kenya. 🙂. Maize is enjoyed in githeri and can be grounded to make flour used for ugali. Traditional vegetables, sauces, and different types of meats are all great accompaniments to Kenyan staple foods. Kenyan recipes - The ultimate Kenyan food guide.
Instructions to make Peas and Maize githeri:
- Add the onions with vegetable cooking oil and heat. Add tomatoes then add the maize and peas
- Stir the mixture and add salt. Cook for 10 mins and serve with avocado
Githeri is a simple yet nourishing Kenyan dish that originated with Kikuyu tribe. The combination of beans and corn supplies a full complement of protein. Use any kind of beans: pinto beans, kidney beans, cowpeas (black-eyed peas), green peas, groundnuts, pigeon peas. Githeri is a basic maize (corn) and beans stew, traditional among the Kikuyu people of Kenya. Not only are these two eaten together, they are often intercropped. (grown together) in the same fields.
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