Delightful Kenyan Lunch: Vegan Githeri & Kachumbari Salad – A Sensory Journey

Allergens

None

Ingredients

• 1. 2 cups maize 2. 1 cup brown rice 3. 1 large onion, finely chopped 4. 2 cloves garlic, minced 5. 1 bell pepper, diced 6. 2 tomatoes, chopped 7. 1 cup kidney beans, cooked and drained 8. 1 cup corn 9. 1/4 cup vegetable oil 10. Salt, to taste 11. Black pepper, to taste 12. 1 tablespoon lemon juice 13. Fresh cilantro, for garnish 14. 2 cups chopped tomatoes 15. 1 large cucumber, diced 16. 1 small red onion, finely chopped 17. Salt, to taste

Instructions

1. Rinse maize and brown rice thoroughly under cold water. Cook according to package instructions until tender and set aside.
2. In a large pan, heat vegetable oil over medium heat. Add onions and garlic, sautéing until translucent.
3. Stir in bell pepper, tomatoes, salt, and black pepper. Cook for 5 minutes, allowing flavors to meld.
4. Add cooked maize, brown rice, and kidney beans to the pan. Mix well, ensuring all ingredients are evenly coated in the spices.
5. Squeeze lemon juice over the Githeri and stir gently.
6. Prepare Kachumbari Salad by combining chopped tomatoes, diced cucumber, finely chopped red onion, and salt to taste. Mix well and set aside.
7. To serve, scoop a generous portion of Vegan Githeri onto each plate and garnish with fresh cilantro. Place Kachumbari Salad alongside the Githeri for an inviting presentation.

Chef’s Insight

To truly experience Kenyan flavors, ensure you use fresh ingredients and seasonings.

Notes

To create a visually appealing dish, consider using colorful ingredients, such as multicolored bell peppers or cherry tomatoes.