Githeri

Githeri (Gĩtheri), also called muthere or mutheri, is a Kenyan traditional meal of maize and legumes, mostly beans of any type mixed and boiled together.[1] The maize and beans are mixed together in a sufuria or pot, water is then added and the mixture boiled until the food is cooked and ready to eat.[2] Githeri is the staple food of the Gikuyu, Meru, Mbeere people and Embu people in the Central Province and Eastern Province of Kenya, but it is also popular in other parts of the country and other communities, such as the Kamba people of Eastern province of Kenya.[1] The beans and maize can either be fresh or dry, but most people prefer fresh because of the better taste. It is easy to access because maize and beans are readily available in these areas since they are mostly sourced directly from local farms and homesteads.

GITHERI

Alternative names	Succotash, muthere or mutheri
Course	Main course
Place of origin	Kenya, United States and Canada
Serving temperature	Hot
Main ingredients	Sweet corn, lima beans, butter, salt
Cookbook: GITHERI

Githeri can also be made into a stew with the addition of vegetables and potatoes, and sometimes meat. Githeri is also used to make mukimo after the addition of potatoes, bananas, and greens, and mashing up the mixture. Lately, there has been a rise in the popularity of Githeri due to the health benefits associated with the plant-based dish.

The same dish based comprising two key ingredients of maize and beans other available legumes and even ground nuts is known by other names and as a traditional dish from at least as far north of Africa as Ethiopia right down to South Africa. Kande, Pure, Ngate are some of the names it goes by in different parts of Tanzania for example. The dish has quite a much bigger footprint than just Kenya and the Gikuyu tribe.

Part of the popularity of this dish arises because it has been the main meal served to students since the 1920s. Eating githeri has also become trendy with young people. Many hotels in Kenya serve githeri.[1]