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Githeri (Boiled Corn and Beans)
Githeri (Boiled Corn and Beans)
Githeri is a staple of all African cuisine, especially in Kenya. Traditionally the recipe is just boiled corn and beans, seasoned with salt and nothing else. Githeri has evolved from region to region with additions of tomatoes, curry powder, various meats and fish, etc. This particular recipe is vegan, not requiring any type of animal protein, and couldn’t be any more flavorful.
Ingredients
- 2 tbsp vegetable oil
- 1/2 medium onion diced
- 2 garlic cloves minced
- 3 Roma tomatoes chopped
- 2 green onions chopped
- 2 tsp paprika
- 1/2 tsp white pepper
- 1/4 tsp curry powder
- 2 cups corn
- 4 cups beans black, pinto, or red
- 1 cup water
- 1/4 cup cilantro chopped
- salt to taste
Instructions
- Heat up cooking oil in a pot over medium high heat. Sauté the onions, green onions, and garlic for 5 minutes.
- Add in the tomatoes, corn, beans, spices, and water.
- Simmer for 20 minutes. Stir in cilantro. Season with salt.
Pakistani Whipped Coffee
Pakistani Whipped Coffee
Also known as a Pakistani latte, this whipped coffee will change the way you start your morning. All you need is instant coffee(I like to use Nescafé), sugar, and a tbsp of hot water. Using an electric beater, whisk until the coffee mix thickens like whipped cream. What you’ve created is concentrated whipped coffee. Then add equal amounts of hot water and milk. Mix together and you have a whipped coffee. If you want iced coffee, add cold water and a few ice cubes.
Equipment
- electric beater
Ingredients
- 2 tsp instant coffee
- 1 tbsp hot water
- 2 tsp sugar
- 1/2 cup hot or cold water add ice for iced coffee
- 1/2 cup whole milk
Instructions
- Place the instant coffee, sugar, an a tbsp of hot water in the bottom of a coffee mug.
- Using a single electric beater, whip for 30 seconds until it is thick and frothy, similar to whipped cream.
- Pour in the water, hot or cold, and the milk. Mix with the whipped coffee. Garnish with a sprinkle of instant coffee.
Chicken Salan
Chicken Salan
Chicken salan is considered to be comfort food in Pakistan. Let me tell you: I was comforted after eating this chicken curry. The preparation is pretty straight forward. Cook down onions and tomatoes. Add the spices. Brown the chicken. Add water. Then simmer for 30 minutes. Unlike many of the curries that you are used to eating, the shorba(curry gravy) is thinner, more like a soup. Serve chicken salan with steamed rice and parathas.
Ingredients
- 1/2 cup vegetable oil
- 1 medium onion diced
- 2 Roma tomatoes cut in half
- 3 garlic cloves minced
- 1” ginger minced
- 3 tsp salt
- 2 tsp Kashmiri chili powder
- 1 tsp ground cumin
- 1 tsp cumin seeds
- 2 tsp ground coriander
- 1/2 tsp turmeric
- 1 bay leaf
- 2 whole cloves
- 10 black peppercorns
- 1 green cardamom pod
- 3 whole chicken legs drumsticks cut in half; thighs cut into 4 pieces
- 2 cups water
- 1/2 tsp garam masala
Garnish
- cilantro chopped
- red onion thinly sliced
Instructions
- Mix together all of the spices. Set aside.
- Heat up the cooking oil in a large sauté pan over medium high heat. Add in the onions and sauté for 5 minutes.
- Place the tomatoes cut side down. Place a cover on the pan and cook for 5 minutes.
- Take off the cover. Remove the skins from the tomatoes.
- Add the garlic, ginger, and all of the spices. Mash the tomatoes with the back of a spoon.
- Cook the masala down for 5 minutes until most of the moisture has evaporated.
- Add in the chicken. Toss in the masala.
- Brown the chicken on all sides for 10 minutes in total.
- Pour in the water. Bring to a boil. Cover. Reduce the heat to medium low and simmer for 30 minutes.
- Remove the cover and allow the sauce to thicken for 5 minutes. Stir in the garam masala.
- Garnish with chopped cilantro and red onion.
