Directions

1. Soak the dried maize kernels and kidney beans in water overnight, or for at least 6 hours.

2. Drain the water and rinse the soaked maize kernels and kidney beans.
3. In a large pot, heat the vegetable oil over medium-high heat.
4. Add the chopped onion and minced garlic and sauté for about 2-3 minutes, or until they become translucent.
5. Add the soaked maize kernels and kidney beans to the pot, along with enough water to cover the mixture.
6. Bring the mixture to a boil, then reduce the heat to medium and simmer for about 45 minutes, or until the maize kernels and kidney beans become tender.
7. Add the diced tomato, Benguela Lily Fleur de Sel and ground black pepper to the pot and stir well.
8. Simmer for an additional 10-15 minutes or until the tomato is cooked and the mixture is well blended.
9. Serve the Benguela Lily Fleur de Sel Githeri hot, garnished with fresh herbs or sliced avocado, if desired.