Maize And Bean Stew (Githeri)

Serves 6


  • 2 cups dry mixed beans (soaked overnight, then boiled until tender)
  • 2 cups fresh maize/corn kernels (boiled until tender)
  • 2 MAGGI cube Fortified
  • 1 onion, chopped finely
  • 2 tomato, chopped /blended
  • 1 tbsp. tomato paste
  • 2 tbsps. Oil
  • 1 tsp. ginger garlic paste
  • 1/4 tsp. turmeric powder
  • 1/2 tsp. cumin powder
  • 2 carrots cut into cubes
  • 2 potatoes cut into cubes
  • 1 green chilli, chopped (optional)


  1. Heat oil in a sauce pot and fry onions until light brown. Add ginger & garlic paste and tomato paste continue frying while stirring for 2 minutes.
  2. Add tomatoes and all the spice powders; cook until the tomatoes turn mushy stirring regularly and breaking up the tomato pieces with your spoon as you stir.
  3. Add the carrots and potatoes and cook until almost done.
  4. Add the pre-boiled beans and pre-boiled maize. Crumble in MAGGI Cube Fortified. Add water to the level of the mixture and Stir well.
  5. Cover pot and simmer for 5 min. Taste & adjust the seasoning. Garnish with coriander leaves
  6. Serve hot, alone as a main dish or as a side to any other dish.


  • You can adjust the consistency of the gravy according to your preferences.
  • A few leaves of chopped sukumawiki (kale) or cabbage can be added (optional).