Difference between revisions of "Githeri"
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== Description == | == Description == | ||
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* soaked in cold [[water]] for a few hours, rinsed | * soaked in cold [[water]] for a few hours, rinsed | ||
| − | == | + | == Procedures == |
# In a large pot, combine equal amount dried [[corn]] and beans. Add enough cold [[water]] to cover. Bring to a boil and cook over high heat for ten minutes. | # In a large pot, combine equal amount dried [[corn]] and beans. Add enough cold [[water]] to cover. Bring to a boil and cook over high heat for ten minutes. | ||
# Reduce heat. Cover and simmer for two hours or until [[corn]] and beans are tender. Cook until almost dry: in the finished dish, most of the [[water]] should be absorbed or evaporated, and the [[corn]] and beans should be tender yet still intact, not mushy. Season with [[salt]], [[oil]], or fat. | # Reduce heat. Cover and simmer for two hours or until [[corn]] and beans are tender. Cook until almost dry: in the finished dish, most of the [[water]] should be absorbed or evaporated, and the [[corn]] and beans should be tender yet still intact, not mushy. Season with [[salt]], [[oil]], or fat. | ||
# Serve hot, alone as a main dish, or as a side to any other dish. | # Serve hot, alone as a main dish, or as a side to any other dish. | ||
| − | [[Category:Chadian | + | [[Category:Chadian cuisine]] |
| − | [[Category:Chadian | + | |
| + | [[Category:Chadian cuisine]] | ||
| + | [[Category:Soup Recipes]] | ||
[[Category:Kidney bean Recipes]] | [[Category:Kidney bean Recipes]] | ||
[[Category:Corn Recipes]] | [[Category:Corn Recipes]] | ||
[[Category:Bread Recipes]] | [[Category:Bread Recipes]] | ||
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Latest revision as of 16:43, 16 July 2012
Description
This dish is a basic maize (corn) and bean stew and it originated in the Kikuyu tribe in Africa. It is a great source of protein.
Ingredients
- dried whole kernel corn (maize);
- rinsed in cold water
- dried beans (kidney beans or similar);
- soaked in cold water for a few hours, rinsed
Procedures
- In a large pot, combine equal amount dried corn and beans. Add enough cold water to cover. Bring to a boil and cook over high heat for ten minutes.
- Reduce heat. Cover and simmer for two hours or until corn and beans are tender. Cook until almost dry: in the finished dish, most of the water should be absorbed or evaporated, and the corn and beans should be tender yet still intact, not mushy. Season with salt, oil, or fat.
- Serve hot, alone as a main dish, or as a side to any other dish.
