Mukimo with peas
Mukimo is a kenyan dish which mainly originates from the kikuyu community. It comprises of maize, potatoes, peas and salt. Peas are sometimes normally expensive and can be substituted with kahurura (pumpkin leaves) as is regularly done in Kenyan households. Pumpkin leaves tend to be cheaper and a little goes along way in terms of the green colour. After boiling and mashing, muklimo can be enjoyed as is, or you can take it a further step and elevate by frying it with some onions, butter or margarine.
Recipe: Serves 6
- 1.5 kg potatoes (peeled, washed, chopped)
- 500g peas
- 1 cup shelled maize ( about 250g)
- salt to taste (about 1 tsp)
- 3 tsbp butter/margarine optional*
*If you are going to fry the mukimo, add the butter in the frying stage see optional step below. If you want it extra rich then by all means add at both stages*
- In 3 sauce pots, boil peas, maize and potatoes each individually
- Once maize is soft drain water and set aside. (about 30-40min) depends on how soft the maize your using is.
- Once the peas are boiled and tender about 20 minutes, drain and mash them. Alternatively if you have a blender, retain some little water and blend the peas to achieve a thick puree., and set aside.
- Once potatoes are soft and cooked through,( about 20min of boiling) drain and mash them.
- In a big sauce pot, combine all 3 starches, salt to taste, butter and mash until well combined. (the maize usually still remains whole and intact, which is what you want)
- You can enjoy the mukimo as is or opt to fry it.
*Optional Step* :To fry
Other Ingredients if frying
- 3 heaped table spoons butter
- 1 tbsp oil
- 1 large onion (chopped finely)
- 1/4 tsp black pepper to taste(optional)
- In large sufuria (sauce pot) melt some butter with the 1 tbsp oil
- Add the onion and fry until it starts to brown
- Then add the mukimo and mix well until it is well coated with the butter
- Season with some black pepper which is optional.
- Serve and enjoy with some beef stew or kenyan Inspired chicken stew, see recipe.
*If you add salt at this stage, be careful with the amout, as your mukimo will already have salt from the first step.
*Also if using salted butter/margarine put in mind to use salt sparingly.