Maize Dishes Recipes: Ashir

Maize Dishes This section features recipes that are made of maize as the key ingredient. They include the mixture of maize
and beans usually prepared by sautéing previously boiled maize and beans. The common names for this dish include Githeri, Nyoyo, Mahenjera, and Muthere. The other category of recipes here includes the pounded maize recipes where the outer skin is removed.
They include Muthokoi, Ashir, and chenga common among the Taita, Kamba, and Meru communities.

Ashir
This dish is typical of the Borana’s. A delicious meal of huskless maize mixed with milk. The husks are
removed prior to cooking by pounding with a mortar and pestle. The mixture is boiled with added sugar
and salted for a tantalizing taste.

Ingredients
– 8 ½ cups (1536 g) pounded maize, white, de-germed
– 13/4 cups (414 g) cow milk
– 6 ½ tbsp. (88 g) sugar
– 1 ½ tsp. (12 g) salt iodized
– 29 2/3 cups (6430 g) water

Preparation 10 minutes ‖ Cooking 2 hours 15 minutes ‖ Serves 4
• Sort and wash the pounded maize.
• Put all the water in the cooking pot and add the
pounded maize.
• Put it on heat and boil.
• Boil for 2 hours, remove from heat, and strain excess water.
• After draining the water put back on the heat, add salt,
sugar, and milk, and stir.
• Simmer for 10 minutes and serve.

Content courtesy of Kenya Food Recipes, Mama Ntilie & NFH
A Recipe Book of Common Mixed Dishes With Nutrient Values, As Prepared By Communities