This New Year came with transitions and surprises but that is a story for another post! One of the greatest things was bringing home with us over 5 kilos of beautiful black beans from my grandmother! We have cooked the beans in every way possible. First it was katogo until we ran out of bananas. We then proceeded to black bean stew which we had mostly with chapati because #kikomando. Soon we grew tired of them and then black bean patties took over (find a similar recipe here) which were amazing. I realized these beans are so rich in protein it is probably not recommended to eat them every single day.
On the other hand, school is resuming and we had to make snacks (think hard corns) for our cousin because
#bigsisterduties,well, school is resuming. We had to boil dried maize and then sun-dry it so we can fry it as hard corns. This githeri idea came about during those times of boiling hard corn and thinking of what to cook next with the black beans. This is not a new recipe because I know and have friends who eat githeri. It is just AKIU’s twist on the dish. It is an alternative way of eating beans and posho and I would like to think that in some way it is katogo of some sort. One thing though, it is packed with flavor.
What you will need:
Black beans, boiled and drained about 2 cups
Maize kernels, boiled and drained about 2 cups
2 Large tomatoes, chopped
1 Large onion, diced
1 Large green pepper, chopped
1 garlic clove, crushed and chopped
1 C. Water
Royco chicken flavour
- Any type of dried beans work for this recipe
- Unlike the traditional githeri, I decided to mix the maize and beans while frying.
- Make sure the maize in well pre-boiled and is very soft.
- You can season your githeri anyway you want
- On high heat, place clean pan and add oil. Add the garlic and onions and stir till an aroma is released.
- Add the tomatoes and cover pan. Wait for the tomatoes to become soft and tender.
- Add the boiled maize and the beans. Stir till distributed evenly.
- Add the remaining ingredients except the water. Stir occasionally till they dry out. Add the water and stir.
- Let the githeri simmer on low fire till all the water is gone.
- Remove from fire and serve.
This dish is great alongside this avocado salsa.
Let us know. Have you ever made githeri or eaten it?
Happy New Year friends! How has the year been treating you so far? I would like to hear all about it in the comments below. I have a lot to be grateful for. The year started off low key for me and it has mostly been that way ever since. Also unplugging has never felt so good. In fact it was so great it was extended for another week! But now I am back with fresh ideas (stay tuned for some awesome news!) and cannot wait to see what 2017 has in store for us all. If you have been following me on Instagram, you know that I took a trip back home and I still cannot get over the beauty that was my morning view for about a week! It is so splendid to see the details of the natural beauty that God has created. It truly is amazing!
Despite the fact that this is a refreshing avocado dish (because who does not want to start the year on a good note?!), we have been hit by a heat wave. OK. Maybe not a heat wave but the sun is scorching every corner of the country! It is so terrible. So while we are tirelessly waiting for it to finally rain, I figured cool but hearty meals will have to do. First off is this avocado salsa. I named it avocado salsa well because it is a combo of avocadoes, some tomatoes and onions. As easy as it is to make, it adds a lot of flavour to food. We have been eating it with katogo. ALOT!
What you will need:
5 Small ripe avocadoes
2 large tomatoes
2 Large onions
Lemon juice of one lemon
Parsley, finely chopped
Simsim (roast sesame) for garnishing
- The avocadoes have to be very ripe
- You can substitute lemon juice for vinegar.
- Lemon juice prevents the avocado from changing color
- Add salt according to your preference
- Cut, core and peel the avocadoes.
- Finely chop the tomatoes and onions.
- In a large bowl, mash the avocadoes with a fork.
- Once fully mashed, add the rest of the ingredients and mix well.
- Garnish with simsim and serve with your favourite meal.
How are you conquering the dry hot weather? Also let me know when you do try this simple recipe.
I think this year I have had the most jackfruit! Partly because we have generous neighbours and partly because we have a jackfuit tree in the backyard that is yielding the juiciest fruits. I cannot even begin to describe the joy that comes with harvesting from your own garden! A piece of this sweet fleshy fruit is enough to carry you through the day. Seriously! Because jackfruit packed with a lot of natural sugars (read: very sweet!) and has a sweet pungent fragrance, I have enjoyed baking with it on more than one occasion. Yes some moments have been fails but then some have been so good. And these scones fall in the latter category. Just so you know I have been making these scones from way back in 2012 and now I am finally sharing this recipe. it is a surprising texture and flavor altogether.
What you will need:
I C. Ripe Jackfruit, diced
2 C. Flour
¼ C. Butter/Margarine
¼ C. Milk
2 Tbsp. Sugar
½ Tbsp. Baking powder
- Combine flour, baking powder and sugar and mix well. Rub in the butter till the flour is like coarse breadcrumbs.
- Add the diced jack fruit. Pour in the milk little by little while kneading until a dough forms.
- Dust your working area and using your hands press the dough to half an inch thickness.
- Cut the dough into three equal parts and pile them on top of each other. Using a rolling-pin, roll out the dough again to half an inch thickness.
- Using a glass or cookie cutter cut out the scones.
- Bake till they turn golden brown.
Hope you do try these scones for the holidays.