Prepare the ingredients: dice 1 onion; grate 1/2 tsp ginger and 1 tbsp garlic (if not already grated); slice 2 carrots and 2 celery stalks into bite-sized pieces; blend or puree 3 medium-sized tomatoes until smooth; if the pre-cooked black-eyed peas (2 cups) or pre-cooked corn kernels (1 cup) are in a container with liquid, drain them.

Heat 1/2 cup canola oil in a large saucepan over medium heat until shimmering.

Add the diced onion, grated ginger, and grated garlic to the oil. Sauté, stirring occasionally, for 3–5 minutes or until the onion is softened and translucent.

Pour in the blended tomatoes, stir to combine, bring to a gentle simmer, then reduce the heat to medium-low, cover the pan, and cook for 10 minutes, stirring once or twice.

Add the sliced carrots and celery to the tomato mixture and cook, uncovered, for 3 minutes, stirring occasionally.

Add 2 cups pre-cooked black-eyed peas, 1 cup pre-cooked corn kernels, and 2 tsp beef seasoning powder. Stir well to combine.

Reduce heat to low and simmer, uncovered, for 10 minutes, stirring occasionally to prevent sticking and to allow flavors to meld and the githeri to heat through.

Remove from heat and serve hot.