Mukimo

Mukimo (Kikuyu Mashed Potatoes with Greens, Peas and Maize)

A hearty Kikuyu staple from central Kenya, mukimo mashes potatoes together with green peas, maize and tender pumpkin leaves into a vivid green, comforting side dish traditionally served alongside nyama stew or grilled meat.

Prep

20 min

Cook

35 min

Total

55 min

Serves

6

Difficulty

Easy

Recipe ingredients

• •1 kg (2¼ lb) potatoes, waxy variety such as red or Yukon Gold, peeled and cubed
• •200 g (7 oz) fresh green peas, shelled, or frozen if fresh are unavailable
• •200 g (7 oz) fresh maize kernels, cut from 2 cobs; frozen sweet corn is an acceptable substitute
• •250 g (9 oz) pumpkin leaves, young, tender leaves, destalked and chopped; substitute with spinach if unavailable
• •1 medium onion, finely chopped
• •2 tbsp vegetable oil
• •1 tsp salt, plus more for the cooking water
• •500 ml (2 cups) water, for boiling the potatoes

Steps

1. 1 Place the cubed potatoes in a heavy pot, cover with the 500 ml water and add a generous pinch of salt. Bring to a boil over high heat, then reduce to medium and cook for 12–15 minutes, until a knife slides easily through the potatoes with no resistance.
2. 2 While the potatoes cook, heat the oil in a small pan over medium heat. Add the chopped onion and sauté for 4–5 minutes until soft and translucent but not browned.
3. 3 Add the peas, maize kernels and chopped pumpkin leaves to the onions along with 60 ml (¼ cup) of water. Cover and simmer for 8–10 minutes until the greens are wilted and tender, the peas are bright green and fully cooked, and most of the liquid has evaporated. Taste and season with the 1 tsp salt.
4. 4 Drain the potatoes, reserving a little cooking water. Return the potatoes to the hot pot and place over very low heat for 1 minute to dry off excess moisture.
5. 5 Add the cooked vegetable mixture to the potatoes. Using a wooden spoon (or a traditional mwiko stirring stick), mash and fold everything together, pressing and turning until the greens, peas and maize are evenly distributed and the mash turns a uniform deep green. If the mixture feels stiff, loosen with a splash of the reserved cooking water.
6. 6 Taste and adjust the salt. Cover and let the mukimo rest for 2–3 minutes so the flavours meld, then serve hot as a side with a stew or grilled meat, as is traditional.