Name: CHILLI GARLIC GITHERI
Prep time: 15 min
Cook time: 25 min
Ingredients: 1 Small onion (diced); 3 Tomatoes (sliced); 1 tablespoon Royco all spice mix; ½ Thumb Sized Ginger root (minced); 1 tablespoon Tomato paste; 1 500g Cherubet Ready-to-Eat Githeri,; ½ teaspoon Chili powder; Salt for taste; 1 Avocado – optional (diced); Handful Fresh coriander, (finely diced - optional)

CHILLI GARLIC GITHERI

Kaluhi's Kitchen

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Prep Time 15

Cook Time 25

Course Main Course

Cuisine Kenyan Cuisine

Servings 2 People

Ingredients

1 Small onion diced
3 Tomatoes sliced
1 tablespoon Royco all spice mix
½ Thumb Sized Ginger root minced
1 tablespoon Tomato paste
1 500g Cherubet Ready-to-Eat Githeri,
½ teaspoon Chili powder
Salt for taste
1 Avocado – optional diced
Handful Fresh coriander, finely diced - optional

Instructions

Prep all the ingredients (including bashing the Cherubet frozen githeri to separate them) and keep them close.
In a sufuria, heat some oil and add your red onion and the chili powder. Let them saute until they are soft.
Add the tomatoes, tomato paste, salt and the ginger and let this simmer for 5-7 minutes. Add 1/4 cup of hot water and mix this all up until it forms a thick sauce. This is the most important part of this githeri recipe since it will determine the thickness of the entire dish. Do not get too carried away while adding water as you will end up with watery githeri, neither should you not add any as you will end up with really dry, boiled looking githeri. Balance is key to get that perfect thick tomato base.
Add the Cherubet githeri to the tomatoes and mix them in. Add another 1/4 cup of hot water, mix and let this simmer for about 10-15 minutes on low heat. The simmering allows everything to come together and for the tomatoes to coat the beans.
Once it is done mix in some fresh coriander and remove from the heat immediately.
6. Serve with avocado and fresh coriander garnish.