Kenyan · main

Githeri (Maize and Bean Stew)

Githeri (Maize and Bean Stew) reads allium 4.4, salinity 3.5 and sweetness 3.4 on Palate's 0–10 flavor X-ray — a Kenyan main, about 2 hr 16 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 3.8 / 10
• Sweet & Fruity — 4.1 / 10
• Sour & Bright — 2.4 / 10
• Bitter & Earthy — 3.1 / 10
• Rich & Fat — 3.3 / 10
• Aromatic & Spice — 5.0 / 10

The measured notes (of 18)

Allium 4.4 · Salinity 3.5 · Sweetness 3.4 · Umami 3.1 · Richness 3.0 · Earthy 2.9 · Herbaceous 2.8 · Warm Spice 2.3 · Fruity 2.1 · Sourness 2.1 · Floral 1.4 · Bitterness 1.3 · Nutty 1.1 · Citrus 1.0 · Heat 0.7

What's in it (13)

• yellow hominy — 300 g
• red kidney beans — 250 g
• water — 2000 g
• vegetable oil — 27 g
• onion — 200 g
• garlic — 9 g
• tomatoes — 400 g
• carrot — 100 g
• potato — 150 g
• cumin — 5 g
• curry powder — 5 g
• salt — 7 g
• coriander — 100 g

Time & effort: about 2 hr 16 min (2 hr 15 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 54.3 kcal, 2.4 g protein, 1.5 g fat, 8.9 g carbs

Dietary: Contains meat — engine-derived; double-check anything allergy-critical.

How it's cooked (8 steps)

1. Drain the soaked maize and beans, put them in a large pot with the water and bring to a hard boil for 10 minutes - kidney beans must have that vigorous boil early to be safe to eat.
2. Lower the heat and simmer, partly covered, for 1 hour 30 minutes, topping up with hot water if the level drops below the grains, until both maize and beans are tender. Salt only at the end; salted water keeps bean skins tough.
3. In a separate pan, heat the oil over medium heat and cook the onion 7 minutes until soft and golden at the edges.
4. Add the garlic, cumin and curry powder and cook 1 minute until fragrant.
5. Add the tomatoes and cook 8 minutes, until they break down into a thick base and the oil comes back to the surface.
6. Tip the tomato base into the pot of maize and beans along with the diced carrot and potato and the salt.
7. Simmer another 20 minutes, uncovered, until the potato is tender and the whole pot has tightened into a thick stew rather than a soup. Crush a few beans against the side of the pot to help it along.
8. Scatter the coriander over and serve, with avocado on the side if you have it.

Dishes with a similar flavor shape

• Frango com Quiabo — Brazilian
• Pasta alla Norma — Italian · Sicily
• Beef Picadillo with Rice — Mexican
• Habichuelas Guisadas (Stewed Red Beans) — Dominican
• Minestra Di Fagioli (Bean Soup) — Italian

Keep reading: what allium, salinity, sweetness mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.