Githeri (Gĩtheri) — Kenyan Maize and Bean Stew

• 350 gdried white maize kernels (Kenyan-style dry field maize, not sweetcorn)
• 300 gdried red kidney beans
• 2 lcold water (for soaking, discarded)
• 2.5 lfresh water (for simmering)
• 10 gfine sea salt (divided)
• 3 tbspvegetable oil
• 2large yellow onions (finely chopped)
• 4 clovegarlic (minced)
• 1 inchfresh ginger (peeled and grated)
• 450 gripe tomatoes (grated or finely chopped)
• 1green bell pepper (diced)
• 1 tbsptomato paste
• 2 tspKenyan curry powder
• 1 tspground cumin
• 0.5 tspground turmeric
• 450 gwaxy potatoes (peeled and cut into 2 cm cubes)
• 180 gcarrots (diced)
• 120 gsukuma wiki (collard greens) (stems removed, leaves thinly sliced)
• 0.5 bunchfresh cilantro (chopped)
• 1lemon (cut into wedges for serving)

Instructions

1. 1

   Rinse the dried maize and beans separately until the water runs mostly clear. Put them together in a large bowl with 2 l cold water and soak for 8 to 12 hours, which helps the beans cook evenly and shortens the simmering time.

2. 2

   Drain the soaked maize and beans, then transfer them to a heavy pot with 2.5 l fresh water and 6 g of the salt. Bring to a boil, skim off foam, reduce to a gentle simmer, and cook uncovered for 90 to 120 minutes until the beans are tender and the maize is chewy but fully cooked.

3. 3

   Set a large sufuria, Dutch oven, or heavy casserole over medium heat and add the vegetable oil. Add the onions and cook for 10 minutes, stirring often, until they soften and turn lightly golden rather than sharply browned.

4. 4

   Stir in the garlic and ginger and cook for 1 minute until aromatic. Add the tomatoes, green bell pepper, tomato paste, curry powder, cumin, turmeric, and the remaining 4 g salt, then cook for 12 to 15 minutes until the mixture thickens into a glossy Kenyan-style tomato mchuzi.

5. 5

   Add the potatoes and carrots to the mchuzi, then ladle in 500 ml of the hot cooking liquid from the maize and beans. Cover and simmer for 15 to 18 minutes until the potatoes are almost tender and the sauce has enough body to coat a spoon.

6. 6

   Add the cooked maize and beans with another 250 ml of their cooking liquid, stirring gently so the potatoes do not break apart. Simmer for 15 minutes more, adding 100 ml extra cooking liquid only if the githeri becomes too dry before the flavors have melded.

7. 7

   Fold in the sukuma wiki and cook for 3 to 4 minutes until the greens are bright, tender, and still distinct. Turn off the heat, stir in the cilantro, rest the pot for 10 minutes, and serve the githeri warm with lemon wedges, kachumbari, or extra sukuma wiki.