Exposure Eats: Shamsa’s Kenyan bean stew

June 22, 2021

Shamsa prepares bean stew

Shamsa shares a tantalising one-pot meal called githeri, originating from the Kikuyu tribe

I’m from Kenya and I want to share my bean stew with everybody. Hooray! We add coriander because coriander makes it beautiful.

1 tbsp. oil
1 onion, finely chopped
2 cloves garlic, crushed
1 tsp. curry powder
1 tsp. smoked paprika
½ tsp. chilli ground
1 can red kidney beans, drained and rinsed
1 can sweetcorn
½ can chopped tomatoes
Salt and pepper to taste
Coriander a few sprigs chopped

Heat the oil over a medium heat in a large saucepan and add the chopped onion.

Fry for five minutes before adding the garlic, curry powder, smoked paprika and chilli powder

Stir well and then add the kidney beans, sweetcorn and tomatoes to the saucepan

Add one cup of water

Lastly, season with salt and pepper, then cover the pot and allow to cook on a simmer for 20 mins

Meanwhile finely chop the coriander and once the stew is ready, serve it in a bowl with the coriander sprinkled on top.

Shamsa’s Kenyan bean stew: a dish guaranteed to make you full of beans!

In response to the pandemic, BreadnButter has established an emergency food hub for Barnet and Edmonton, producing and distributing free Meal Kits. With help from Exposure, BreadnButter has launched an accompanying YouTube channel – run by local youth – showing how to make the meals.

For more details of the project contact enquiries @ breadnbutter.org.uk.

In partnership with BreadnButter, a social enterprise that teaches the basic life skills of cooking and sustainable healthy independent living.