AI-generated image
Mukimo
Potato, pea and maize mash
Mukimo: Kikuyu green mash of potatoes, peas, maize and pumpkin leaves from central Kenya
Mukimo comes from the Kikuyu people of the green hills around Mount Kenya, Nyeri and Murang'a, and it is on the table at every family celebration, from weddings to Christmas, as well as at everyday suppers. Potatoes are boiled and mashed with pumpkin leaves, green peas and maize, so the mash turns a speckled green. Serve it with a bean or vegetable stew. A portion gives about 12 g of protein, from the peas, maize and potatoes, so it is a side rather than a high-protein main; with a bean stew it becomes one. Use spinach if you can't find pumpkin leaves. The common mistake is a watery mash from badly drained potatoes and greens; steam the potatoes dry and squeeze the greens. Chef's tip: blend the cooked leaves with a spoon of their cooking water before folding them in; the mash turns an even green instead of stringy.
- Total time
- 50 min
- Difficulty
- easy
- Serves
- 4
Ingredients
- 2 ¼ lb potatoesfloury, peeled and halved
- 7 oz pumpkin leaves or spinachpumpkin leaf stems peeled of strings, chopped
- 9 oz green peasfresh or frozen
- 9 oz sweetcorn kernelsfresh, frozen or cooked dried maize
- 1 onionfinely chopped
- 3 tbsp vegetable oil
- 1 ½ tsp salt
Shop this recipe on Amazon
What you'll need
Spices & pantry
Fresh ingredients (5)
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/5 doneStep 2: Add 9 oz green peas and 9 oz sweetcorn kernels to the potatoes and cook for 5–8 minutes more, until the potatoes break easily when pierced and the peas are tender. Drain well, return to the pan and leave over the lowest heat for 2 minutes to steam dry.
10 minStep 3: Meanwhile, boil 7 oz pumpkin leaves or spinach in a little salted water for 5 minutes (2 minutes for spinach), until soft. Drain, keeping 3 tablespoons of the water, squeeze out the leaves and blend or chop them very finely with the saved water.
5 minStep 4: Warm 3 tbsp vegetable oil in a small pan over a medium heat and fry 1 onion for 6–8 minutes, until soft and golden.
8 minStep 5: Mash the potatoes with the peas and maize, leaving some peas and corn whole. Fold in the greens, the onion and its oil and the rest of ¾ tsp salt until evenly green. Taste and serve hot, pressed into a bowl and turned out if you like.
Nutrition per serving
- Calories
- 390 kcal
- Protein
- 12 g
- Carbs
- 66 g
- Fat
- 11 g
- Fibre
- 11 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does mukimo take?
- About 50 minutes in total: 15 minutes to prepare and 35 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of potatoes?
- Sweet potato, same weight (sweeter, cooks a little faster).
- What can I use instead of onion?
- 2 shallots per onion.
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Black bean tacos with lime slaw
Proof that a meat-free taco night can be the best one. The beans are mashed with chipotle and cumin so they hold together in the tortilla, and a quick lime slaw adds crunch.
Mexican
Caramelised clay-pot tofu and mushroomsBraised tofu and mushrooms
Kho is the slow braise of the Mekong Delta: food simmered in a little clay pot (nồi đất) with dark caramel and seasoning until the sauce is sticky and the flavours go deep. This vegetarian cousin of cá kho tộ (braised fish) uses golden tofu and meaty mushrooms in place of fish, cooked in coconut water, as cooks do in the south, and finished with plenty of black pepper. Serve it bubbling in its pot with steamed rice and a sour soup or plain boiled vegetables. Chef's tip: take the caramel (nước màu) to a deep mahogany, darker than you think, just before it smokes; pale caramel only tastes sweet, while dark caramel gives the bittersweet, smoky flavour of a real kho.
Vietnamese
Cheese charlotte
Rounds of bread spread with cream cheese, soaked in egg custard and baked gently in a water bath until just set. Soft and mild, it suits babies of 8–18 months and makes a good light lunch for toddlers too. Serve warm.