How To Make The Best  Kenyan Mukimo At Home And Its Different Variations

Mukimo is one of those Kenyan dishes I never get tired of making because it is simple, filling, and versatile, and I can easily change the ingredients depending on what I have in the kitchen.

Traditionally, people make mukimo by mashing potatoes with vegetables, maize, and sometimes peas. The result is a meal that works just as well for a family lunch as it does for a special occasion.

What I particularly enjoy about mukimo is that you don’t have to stick to one recipe because, over time, I have tried different combinations, from the traditional green mukimo to versions made with sweet potatoes and arrowroots.

Here is how I make my favourite versions of mukimo at home.

Ingredients for Mukimo

For four to six servings, you will need:

• 1 kg potatoes
• 2 cups fresh maize
• 2 cups pumpkin leaves, spinach, or other leafy greens
• 1 cup green peas
• 1 medium onion
• 2 tablespoons cooking oil or butter
• Salt to taste
• Water for boiling

How to Make Mukimo at Home

Peel and wash the potatoes, then cut them into medium-sized pieces.

Place them in a sufuria, add enough water to cover them, and season with salt. Bring to a boil and cook until they begin to soften. Use a large sufuria to leave room for mashing.

Also Read: 15 Kenyan Foods You Can Eat While Trying to Lose Weight

Once the potatoes have started cooking, add the fresh maize and green peas.

Cook until the potatoes are completely tender. The maize adds a mild sweetness, while the peas give the mukimo extra texture.

Wash and chop the pumpkin leaves before adding them to the pot, and cook the vegetables for a few minutes, until tender.

While the potatoes and vegetables are cooking, heat the cooking oil or butter in a separate pan.

Add the chopped onion and fry until it becomes soft and lightly golden.

I find that this simple step makes a difference to the final flavour….