Githeri

Ingredients

• 1 can corn
• 1 can kidney beans

Procedure

1. Pour corn and beans into a saucepan.
2. Heat on medium to low and simmer until cooked through.
3. Serve with chapattis, ugali , and meat to complete a Kenyan meal.

Nyama Choma

Ingredients

• 3 pounds beef short ribs or spare ribs
• Salt and pepper, to taste

Procedure

1. Season the ribs with salt and pepper.
2. Grill on a gas or charcoal grill over medium-high heat for 1 hour. Alternatively, roast in the oven at 300°F for 1½ to 2 hours. The meat should be dry and chewy.

Yogurt Chutney

Ingredients

• 1½ cups yogurt
• 2 Tablespoons mint, finely chopped
• 1 Tablespoon coriander
• ½ teaspoon salt
• ½ teaspoon sugar
• Hot pepper flakes, to taste

Procedure

1. Mix all of the ingredients together in a mixing bowl.
2. Chill.
3. Serve as a condiment for meats and vegetables.

Sukuma Wiki

Ingredients

• 2 Tablespoons oil
• 1 onion, chopped
• 1 tomato, chopped
• One bunch sukuma (kale or collard greens), chopped
• ½ cup water
• Salt

Procedure

1. Heat oil in a frying pan and add the onions. Sauté about 2 to 4 minutes.
2. Add tomato and greens and sauté about 1 minute.
3. Add ½ cup water and then add salt to taste. Let the mixture simmer until the sukuma is tender.

Ugali

Ingredients

• 1 cup milk
• 1¼ cups cornmeal
• 1 cup water

Procedure

1. Pour the milk into a mixing bowl. Slowly add ¾ cup of the cornmeal and whisk constantly into a paste.
2. Heat the water in a medium saucepan to boiling.
3. Using a wooden spoon, stir cornmeal and milk paste mixture into the boiling water. Reduce heat to low.
4. Slowly add the remaining ½ cup of cornmeal, stirring constantly. The mixture should be smooth with no lumps.
5. Cook for about 3 minutes. When the mixture begins to stick together and pull away from the sides of the pan, remove from heat.
6. Pour mixture into a greased serving bowl and allow to cool.
7. Serve at room temperature as a side dish to meat and vegetables.

Western Kenya Cabbage and Egg

Ingredients

• 1 cup water
• 1 small cabbage, chopped
• ½ cup vegetable oil
• 2 onions, chopped
• 2 large tomatoes, chopped
• 3 eggs
• Salt, to taste

Procedure

1. In a saucepan, boil the water, then add the cabbage. Cover and cook for 10 minutes.
2. Drain, season with salt, and set aside.
3. Heat the oil in a frying pan and add the onions and tomatoes. Cook over medium heat until soft.
4. Add the salted cabbage to the frying pan and cook for another 10 minutes, stirring occasionally.
5. In a small mixing bowl, beat the eggs. Stir the eggs into the frying pan with the vegetable mixture and cook for about 3 minutes, or until the eggs are thoroughly cooked.
6. Serve with rice, ugali , or potatoes.

Ingredients

• 2 cups corn
• 2 cups red kidney beans
• 4 potatoes, peeled and quartered
• 2 cups spinach
• Salt and pepper

Procedure

1. Place the potatoes into a pot, cover with water, and boil until soft, about 10 to 15 minutes. Set aside.
2. In a large saucepan, combine the corn, beans, and spinach and cook over low to medium heat until vegetables are soft.
3. Add the potatoes. Season with salt and pepper and mash the mixture with a fork or wooden spoon.