Githeri
Githeri (Gĩtheri), also called muthere or mutheri, is a Kenyan traditional meal of maize and legumes (primarily beans) mixed and boiled together. The maize and beans are mixed in a sufuria, a type of pot. Water is then added, and the mixture is boiled until the food is cooked. Githeri is the staple food of the Gikuyu, Meru, Mbeere people and Embu people in the Central Province and Eastern Province of Kenya. It is also popular in other parts of the country, such as with the Kamba people of the Eastern Province of Kenya. The primary ingredients for this dish, maize and beans, are commonly found in local farms and homesteads. The dish is widespread and is also a traditional dish from North Africa to South Africa. The base of githeri ingredients is used in many other meals from different regions. The beans and maize used for githeri can either be fresh or dry. Githeri can also be made into a stew with the addition of vegetables, potatoes, and sometimes meat. It can also be used to make mukimo by adding potatoes, bananas and greens, and mashing up the mixture. This popular dish has been the main meal served to students since the 1920s. Eating githeri is now a trend for young people, and it is even served in many hotels in Kenya. Lately, there has been a rise in the popularity of githeri due to the health benefits associated with this plant-based dish. Terms associated with githeri

Kikuyu language
 murugarugio – githeri put in a plate direct from the pot, with only salt added to it. Murugarugio comes from the Kikuyu meaning moving up and down. Once the salt is added the plate is shaken up and down. gikangu (pronounced gy-kah-ngoh) – cold githeri with more maize than beans. It was traditionally cooked in poor households and served to school-aged children. kagoto – ballast in English; this is a slang name for githeri used by secondary school students in Central Province. mbeu – seeds; the githeri is described as seeds because it contains whole maize and beans. mukimo – githeri mixed with potatoes, greens and bananas, then mashed together. mutheri – another name for githeri. muthungu – githeri made out of maize exclusively without beans. Muthungu means "the white man" which is a fitting name for a dish full of white seeds. kibecu – slang for githeri amongst young Kikuyus. Mbeere language
 mbeu – seeds; the githeri is described as seeds because it contains whole maize and beans. mukimo – githeri mixed with potatoes, greens and bananas, then mashed together. muthokoi – githeri with corn whose testa (seedcoat) has been partially removed. Kamba language
 isyo – general name for githeri. mukeu – githeri made of undried (fresh) corn and legumes (beans). muthakyo – githeri which has only been boiled and is served without any soup in it. muthokoi – githeri with corn whose testa (seedcoat) has been partially removed. Luo Language
 nyoyo – general name for githeri in Luo. mahanya – shelled maize boiled and eaten without beans

Kalenjin languages
 kwankwaniek – general name for githeri; loosely "cooked, cooked food", from kwany (cook)

IsiZulu language
 Izinkobe - the general name for getheri in isiZulu. The maize can either be fresh or dry. When using dry maize, beans are added mid-cooking when the maize has softened. Slang
 murrum murro – Swahili slang (Sheng) for githeri due to its similar appearance to murram roads; popular among high school students. Taita language
"Boboro" the general name for githeri in Taita from the Coast region. See also
 Succotash
 Ugali
 Chapati

References

External links
Rainy season, it's Githeri time. Kenyan cuisine
Maize dishes