Mouthwatering Kenyan Lunch: Gluten-Free Githeri with Spicy Kachumbari
Discover this mouthwatering and easy-to-make Kenyan lunch recipe, Gluten-Free Githeri with Spicy Kachumbari. Enjoy the perfect combination of flavors and textures in this gluten-free meal that's perfect for lunch and can be prepared in less than an hour. Find this recipe and more delicious gluten-free options on CookJunkie.com today!
Allergens
N/A (excluding allergies to corn, barley, or cilantro)
Ingredients
- 2 cups gluten
- free cornmeal (maize meal)
- 1 cup gluten
- free pearl barley
- 4 cups water
- 2 tbsp oil
- 1 large onion, diced
- 2 cloves garlic, minced
- 1 medium tomato, chopped
- Salt and pepper, to taste
- Spicy Kachumbari (see recipe below) Spicy Kachumbari:
- 1 cup gluten
- free diced tomatoes
- 1 cup gluten
- free diced cucumber
- 1/2 cup chopped onion
- 1/4 cup chopped fresh cilantro
- 1 tsp ground cumin
- Salt and pepper, to taste
Instructions
- In a large pot, bring water to a boil. Add gluten free cornmeal and pearl barley, stirring constantly. Reduce heat and simmer for about 20 minutes or until the mixture thickens and becomes tender. Stir in oil, onion, garlic, tomato, salt, and pepper. Cook for an additional 5 minutes.
- While the Githeri cooks, prepare the Spicy Kachumbari by combining all ingredients in a bowl. Mix well and let it sit for about 10 minutes to allow flavors to meld.
- Serve the Gluten Free Githeri hot, garnished with Spicy Kachumbari on top. Enjoy!
Chef’s Insight
The balance of textures in this dish is key. Make sure the vegetables are cooked just enough to be tender but still have a little bite, and the Spicy Kachumbari offers a fresh, crisp contrast.
Notes
Gluten-free pearl barley can often be found in the health food section of your local grocery store or online. If unavailable, substitute with quinoa for a similar texture.