If you follow me you'll notice some of my recipes are more of campaigns. This is one of them. Being brought up in the Kamba community where githeri was a staple food, I have experienced several of us who end up hating githeri when they grow up. It's not because it tastes bad; I guess it's maybe the hard maize in Kamba githeri, or maybe we had too much of it and got sick of it, or the gas. And it's not only githeri and the Kamba community; many youths are leaving traditional foods for 'Western' foods and that's bringing many health issues. I'm on a campaign to romanticise our African food; and not only by munuka (mdomo) but by elevating even the qualities of the foods: flavours, textures, colours, presentation, etc. By the way, did you know githeri is a very popular American Soul Food dish? They call it succotash. If we quit despising our food, we have a good thing going. Tourists coming to Kenya should be looking for our traditional foods. Number 1: tuwache kujidharau Number 2: We elevate our food 3. We brand our food. Nimeongea sana. So, not feeling like eating the plain stir-fried githeri, I decided to take the flavour to new levels. I suddenly remembered how I used to cook githeri for someone using supu ya kichwa ya mbuzi (the one they choma the kichwa on an open fire) and how they used to enjoy it so much that the rewards for me where very good, so I decided to go that route, though not the thufu way (nitatoa wapi huku kwa ubabi?) but to substitute with chicken stock.