Njahi, also known as black peas or dolichos beans, is a type of legume commonly consumed in Kenya, particularly among the Kikuyu community. Here’s more information about njahi.

• Flavor and Texture: Njahi beans have a rich, nutty flavor with a creamy texture when cooked. They are often compared to black beans or kidney beans but have a distinct taste and texture.
• Culinary Uses: Njahi beans are a staple ingredient in Kenyan cuisine, particularly in dishes such as githeri (a mixture of maize and beans), muthokoi (a dish made from boiled maize and beans), and njahi stew. They are also used in soups, salads, and side dishes.
• Nutrition: Njahi beans are highly nutritious and packed with protein, fiber, vitamins, and minerals. They are an excellent source of plant-based protein, making them a valuable food for vegetarians and vegans. Njahi beans are also rich in iron, calcium, potassium, and B vitamins.