Githeri

Ingredients

• 1 1/2 cups (280 g) dried white maize kernels
• 1 cup (190 g) dried red kidney beans
• 1 large onion, finely chopped
• 4 ripe tomatoes, chopped
• 3 garlic cloves, crushed
• 1 tbsp grated ginger
• 2 medium potatoes, cut into 3 cm chunks
• 2 carrots, cut into thick coins
• 1 1/2 tsp curry powder
• 1 tsp ground cumin
• 4 tbsp vegetable oil
• 2 tsp salt
• 1/2 tsp black pepper
• 400 ml water
• 3 tbsp chopped coriander

Before you cook

• Put the maize and beans in a large bowl, cover them with plenty of cold water, and soak overnight.
• Drain the soaked maize and beans and rinse them.
• Chop the onion, tomatoes, potatoes and carrots and crush the garlic.

Steps

1. Tip the maize and beans into a large pot and cover them with 5 cm of fresh water.
2. Bring to a hard boil for 10 minutes, then skim off any foam.
3. Turn the heat to low, cover, and simmer for 50 minutes until the beans are creamy and the maize kernels are tender but still chewy.
4. Drain the maize and beans, keeping 400 ml of the cooking liquid.
5. Heat the oil in a wide heavy pan over medium heat and fry the onion for 7 minutes until golden at the edges.
6. Stir in the garlic, ginger, curry powder and cumin and cook for 1 minute until fragrant.
7. Add the tomatoes and cook for 8 minutes, crushing them down, until they collapse into a thick sauce and the oil separates.
8. Add the potatoes and carrots and turn them through the sauce.
9. Tip in the drained maize and beans and pour over the reserved cooking liquid.
10. Season with the salt and pepper and bring to a simmer.
11. Cover and cook for 20 minutes, until the potatoes are soft and the liquid has reduced to a thick gravy.
12. Mash a few spoonfuls of beans against the side of the pan to bind the stew.
13. Taste and adjust the salt, then stir through the coriander and serve hot.