Nuvita Biscuits

Mukimo is a traditional Kikuyu dish. It is served at all major ceremonies especially weddings, funerals and fundraisings. A celebration is incomplete without this delicacy.


  •  7 huge potatoes
  • 4 glasses / half a kilo of green peas
  • 2 glasses very young and threshed white corn
  • 15 medium sized leaves pumpkin leaves with the stalks removed
  • 1 large onion
  • 1 table spoon  olive oil
  1. Skin the potatoes and remove the stalks from the pumpkin leaves as well as the stingy texture behind the pumpkin leaves.
  2. Put the corn, potatoes, peas and pumpkin leaves in one pot, cover and boil until fully cooked.
  3. Ensure that the potatoes are at the bottom and the pumpkin leaves at the top.
  4. Pour out the water and mash this whole mixture until the potatoes and pumpkin leaves are fully mixed and you can not tell whether there were leaves in the mixture. (It has to look very green without strands of the leaves).
  5. This part is optional: Slice a large onion into another pot, add the olive oil, leave the onion to brown and add the Mukimo in it, turning it and mixing while mashing, to ensure the onion taste is well spread
  6. Serve as a main dish with your preferred stew.
  7. Goes well with spiced beef and chicken since it is a plain dish.
Enjoy :)
Image by KenyanKitchen
Recipe by: AfricanCook

Recipe Comments

  1. posted by Meg on Sep 16, 2011

    Is there an alternative on the pumpkin leaves?

    • posted by Annegitungo on Dec 13, 2011

      yes u can boil or rather steam some spinach then u blend making juice lyk then u pour it in Ur peas n potatoes mixture

  2. posted by PIE BOY on Feb 4, 2013

    It is a vegetable dish from Kenya

  3. posted by Sahil on Mar 16, 2013

    I have one box of Sam’s Choice Au Gratin potatoes and one box of Sam’s Choice Scalloped potatoes. If I wanted to make one big dish could I mix them or do they have contrasting flavors? I am going to mix the potatoes with ham chunks and make a casserole. Thanks!

  4. posted by mmminja on Mar 18, 2013

    Okay, so my boyfriend and I are meat and potatoes kind of people… But we are going to try to cut out the potatoes but the only thing is he doesnt like sweet potatoes at all, any suggestions?

  5. posted by Gundown64 on Mar 19, 2013

    I’m not looking for a recipe just a recommendation about potatoes. I’ve recently discovered “yellow fleshed” potatoes to be extraordinarily delicious. Some come with a red peel, others with a yellowish peel. I don’t usually peel them but I’ve found the red peel type a little on the tart side so I peel those.

    I was wondering if their is a better kind.

  6. posted by lildevilgurl152004 on Mar 21, 2013

    When I roast potatoes, they don’t get brown or crispy like the roasted potatoes at restaurants. Do I broil them first?

  7. posted by PIE BOY on Mar 25, 2013

    I am growing red and Idaho potatoes and the leafy green part is overwhelming the garden. Can I cut off that part, if so how far to the ground, and will they keep growing? Just tell me as much as you know about growing and harvesting potatoes. Thx.
    Can I tie the green tops together to keep them contained?

  8. posted by Jeanelle the Retard on Mar 28, 2013

    I have butter, oil, potatoes, and seasoning, its a fdiffferent question thatn before.

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