Githeri
- 1 tbsp olive oil, extra virgin
- 1 onion, medium, finely chopped
- 2 teaspoons Simba Mbili garlic powder
- 2 tomatoes, large, washed, diced into small pieces
- 1½ teaspoon Simba Mbili paprika powder
- ½ teaspoon Simba Mbili curry powder
- 2 cups kidney beans, canned, drained
- 1 cup corn, canned, drained
- ¼ cup vegetable stock, no added salt
- 1 tsp salt, sea salt
- 1 scallion, washed, ends removed, finely chopped
- ¼ cup cilantro, fresh, washed, finely chopped, leaves and stems
- In a large pan, add olive oil over medium heat
- Once heated, sauté onion for a couple of minutes until lightly golden and translucent in appearance.
- Stir in garlic, smoked paprika and curry powder. Cook on low heat while stirring for one minute until fragrant
- Add tomatoes; cook for three minutes or until the tomatoes are soft and mushy
- Next, stir in beans, corn kernels, stock and salt; cover the githeri mixture and reduce heat to low-medium. Simmer for about 8 minutes, stirring occasionally
- Garnish githeri with scallion and cilantro
