This Kenyan traditional dinner is frugal, easy to prepare, and loaded with real food. It’s also vegan, vegetarian, freezer-friendly, dairy-free, and gluten-free.

Did you know the English translation for the word githeri is succotash, which is a flavorful, delicious dish made from corn and beans? Many cultures have their own variations of this dish.

Related to ornamental Cleome, chinsaga/sagaa/saget is shorter (around 3 ft. high), bushier, and grown for its edible leaves. It is a bitter green, sometimes compared to mustard, and is full of nutrients and vitamins, and high in protein. A few of its many common names are shona cabbage, African cabbage, spiderwhisp, cat’s whiskers, and wild spider flower. As a delicacy enjoyed in much of the world in various shapes and forms, it’s now available.

Similar in taste to string or green beans, wax beans can be used in a variety of dishes and may be eaten cooked or raw. Also known as butter beans, they can be used in many dishes and are a family favorite all over the world in different cultures.

Yellow beans are a dependable pantry staple that can be used in soups, stews, braises, casseroles, dips, spreads, and salads, just to name a few. They can also be cooked on their own and served with a simple dressing of butter, salt, and a squeeze of lemon juice. Or with a side of rice

Peas (popularly known as ‘minji’ ) is a great quick dish that takes a short time to prepare but when done right, is very tasty and nutritious too. Prepare with a tomato-based stew and serve with a side of rice.