Cherubet is a 100% all-natural brand of convenient foods that empowers individuals to choose a healthy lifestyle. The foods are mainly grains and cereals that are carefully selected, tested for quality and processed by boiling in treated water to attain a soft texture. The process is carried out under strict hygienic conditions using modern technology that ensures that homemade ‘just cooked’ freshness. The products are then packed and frozen before being distributed to outlets across the country (Kenya). There are no additives in our products and this is deliberate not only to give the consumer the opportunity to spice it to desired taste/preference but also to avoid health complications associated with preservatives and other additives. We delight in the ability to empower our customers to healthy living.
Coat large skillet with non-stick spray. Add corn and garlic, sauté for 5 minutes. Combine pineapple juice and next 5 ingredients. Add to corn, cover and reduce heat. Simmer 15 minutes. Add onions and cook for 5 more minutes.
Cut the onion and tomatoes into cubes. Heat the oil and fry the onions. Then add in garlic and fry for half a minute, add the tomatoes, then add Cherubet Ready-to-Eat Githeri, salt, pepper and dried parsley. Now fry for about 5 minutes at a low heat. Add in a mixture of water and coconut milk and let it simmer at a low heat for a further 10 minutes. Sprinkle coriander and serve hot. This is a main meal and most people eat it alone but others might prefer to add in boiled cubes of potatoes, have it with salad or fry some cubed beef with it.
Heat the oil in a large, heavy-based saucepan with a lid and fry the onion and garlic until softened. Increase the heat and add the mince, cooking quickly until browned and breaking down any chunks of meat with a wooden spoon. Pour in the red wine and boil for 2-3 minutes. Stir in the tinned tomatoes, tomato purée, fresh chilli or chilli flakes, cumin, coriander, cinnamon, and Worcestershire sauce and crumble in the stock cube. Season well with salt and freshly ground black pepper. Bring to a simmer, cover with a lid and cook over a gentle heat for about 50 minutes to 1 hour, stirring occasionally until the mixture is rich and thickened. Add the kidney beans and fresh coriander. Cook for a further ten minutes, uncovered, before removing from the heat, adding any extra seasoning if necessary. Serve with rice, guacamole, sour cream and a big green salad.
In a large pot heat the two oils together, add in the onions and fry till light brown. Add ginger and garlic. Stir to mix for half a minute then add toma- toes. Cover and let these cook until soft. Add in Cherubet Ready-to-Eat Njahi beans, stock, salt and turmeric. Allow to catch a boil and then reduce the heat to simmer for 5 minutes. Lastly add in the puree and the cheese and simmer for another 5 minutes, mixing well to prevent sticking to the pan. Sprinkle fresh chopped corian- der and serve hot. Enjoy Njahi with salad, rice, chapatti or any other starchy food. PLEASE NOTE THAT THERE ARE MANY OTHER METHODS TO PREPARE NJAHI STEW .