Deconstructed Caramelised Sweet Githeri perched on Dark Chocolate By Chef Nic

This is an attempt to look at and present another common Kenyan dish in a not so common way. 

The original dish is eaten in many parts of the country and different people call it different names. In the south it is called nyoyo. In central it is githeri. In the east it is called isyo, and in parts of the rift it is known as kwankwaniek. 

Traditionally this is a savoury dish and we all grow up eating it and if we don’t, we encounter it in schools.

This is primarily another dish that makes us have a deep-rooted disdain for beans owing to how many times we come across it as well as how it is generally prepared.

This rendition is a highly experimental dish that seeks to transform the savoury into sweet. It may not fly but I am attempting to change our perspective as regards what is possible for beans in our homes, schools, hospitals and restaurants.

This recipe was made at the PABRA 25 year anniversary event!


  • Sweet corn - 1 cup
  • Beans - 1 cup
  • Dark chocolate - 2 cups melted on double boiler
  • Pomegranate - 1 cup
  • Caramel sauce (optional)


  1. Boil the sweet corn for 5 - 10 minutes and set aside to cool.

  2. Boil your preferred variety of beans and set aside to cool.

  3. Drain all the water from the above processes and let the grains dry.

  4. Melt the dark chocolate on a double boiler until smooth and runny.

  5. In a clean and dry bowl, mix the sweet corn, beans and pomegranate seeds and set aside. (Do not add any liquid)

  6. On a clean sheet of parchment or baking paper, pour tablespoonful of the above mixture. (take care that in each tablespoonful there is at least some beans, some sweet corn and pomegranate seeds)

  7. Drizzle your melted chocolate over the mixture on the parchment paper. Put in a freezer for 20 - 30 minutes until frozen.

  8. You can choose to drizzle over some caramel sauce to add an extra layer of sweetness.

See who’s putting #beansonthemenu