Beef Githeri with Kachumbari

Method

1. Rinse the maize and beans, pick out any stones and soak them overnight in at least three times their volume of cold water.

   Add in this stepDried white maize kernels 100 gDried red kidney beans 100 g

2. Pat the beef dry, cut it into 3 cm cubes and season with the salt. Heat half the oil in a heavy 4 L pot on medium-high heat and brown the beef for 6 min in batches, leaving space between the pieces so they sear instead of steaming, until deep brown on several sides.

   Add in this stepBeef chuck or shin 200 gSalt (for the beef) ½ tspVegetable oil 1 tbsp

   medium-high heat

3. Drain the maize and beans and add them to the pot with the water and bay leaves, scraping up the brown bits from the bottom; that is where the flavour is. Bring to a hard boil on high heat and keep it rolling for 10 min so the kidney beans are safe, then lower to medium-low heat, half-cover and simmer for 1 h 40 min, topping up with hot water, until the beans are creamy inside and the beef is fork-tender.

   Add in this stepWater 1,300 mlBay leaves 1

   high heat→medium-low heat

4. Meanwhile, heat the rest of the oil in a 24 cm pan on medium heat, add the onion and cumin and fry for 6 min until the onion is soft and golden.

   Add in this stepVegetable oil 1 tbspOnion, chopped 1Ground cumin ½ tsp

   medium heat

5. Stir in the garlic, ginger and tomato paste for a moment until fragrant, then add the chopped tomatoes and cook for 6 min on medium heat, stirring, until thick and jammy and the oil starts to separate.

   Add in this stepGarlic cloves, crushed 2Fresh ginger, grated 10 gTomato paste 1 tbspMedium tomatoes, chopped 1

   medium heat

6. Remove the bay leaves. Tip the masala into the big pot with the potato and carrot in 2 cm cubes and the bell pepper in strips. Simmer uncovered on medium-low heat for 15 min, stirring now and then, until the potatoes are tender and the sauce coats the beans. Season with salt and black pepper.

   Add in this stepMedium potatoes 1Medium carrots 1Green bell pepper ½Salt to tasteBlack pepper to taste

   medium-low heat

7. For the kachumbari, slice the red onion very thinly, dice the tomatoes and chop the chilli (seeds removed for less heat) and the coriander. Toss with the lime juice and salt just before serving and spoon over the hot githeri.

   Add in this stepRed onion ½Firm tomatoes (for the kachumbari) 1Green chilli ½Fresh coriander 5 gLime ½Salt (for the kachumbari) 1 pinch