Githeri

Name: Githeri
Cuisine: Kenyan
Ingredients: 1/2 kilo raw njugu karanga; 1/2 kilo njahi; 1/2 kilo dry or green maize; Water; Large sufuria with a lid au clay pot(I love gith done in this)

Millicent Wamaitha @cook_12229850

Nairobi

Nothing rocks my tastebuds as this meal

Millicent Wamaitha @cook_12229850

Nairobi

Nothing rocks my tastebuds as this meal

Saved

Ingredients

1/2kilo raw njugu karanga
1/2kilo njahi
1/2kilo dry or green maize
Water
Large sufuria with a lid au clay pot(I love gith done in this)

Saved

Steps

1

Sort the maize,beans and njugu separately.
2

Wash each thoroughly and pour them all into the nyungu or sufuria.
3

Light your stove or firewood and place your pot or sufuria with the mix over it.
4

Add in water to cover your mixture and bring to a boil.
5

In a different pot or sufuria,have water boiling ready to keep adding to your mixture when it gets below your mixture.
6

Keep feeding your fire(if using firewood).
7

Your meal is ready when the maize and njahi become soft. The njugu remain a little bit hard but I love that crunch and nuttiness.
8

Drain the boiling stock and there you have your meal.
9

You could add some salt and enjoy or make some gravy gith et al.