Ingredients
Sweet Corn, cut fresh off the cob 3 to 4 ears, or a can of your preferred sweetcorn brand from your local grocery store/supermarket!
Mexican beans, -- 2 cups(any other local brand such as RoseCoco may just do) For this first two ingredients if you buy the already processed variety there may not be need to boil the same.)
¼ kg meat (optional)
Water -- to cover
Salt and pepper -- to taste
3 cloves of garlic
2 tsp sugar
2tsp Garam Masala
1 1tsp vegetable oil/olive oil
1 medium (2-1/2" dia) Onions finely chopped
1 medium raw Red bell pepper
1 medium whole (2-3/5" dia) red ripe tomatoes
1 tbsp tomato paste
2 carrots
1 bunch of freshly plucked cilantro
Method
In a large pot with enough water just to cover, boil the Mexican beans. Season with salt and pepper and bring to a boil over medium heat.
Reduce heat to low and simmer until cooked through, 8 to 10 minutes.
In a different pot with enough water just to cover, simmer the sweet corn for 5 min. Season with sugar.
Drain the excess water on both the beans and sweet corn and mix them together.
Finely chop the onions, tomatoes, carrots and garlic. Sweat the onions, garlic and carrots with oil. Then add the Garam masala.Sweating basically means
Braise the meat on low heat and add to the onions, garlic and carrots stir and let it simmer for 5 minutes.
Add the tomato paste and the finely chopped tomatoes, stir for 2 mins on low heat then add the beans and sweet corn mixture. Keep stirring.
Add salt to taste, add a little water. Let it simmer under low heat for about 10-15 minutes. When ready, add the chopped cilantro and let the Githeri sit for five minutes, then serve with steamed cabbages or other vegetables.
Wash down with water,or Tusker beer.
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