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
- Skin the potatoes and remove the stalks from the pumpkin leaves as well as the stingy texture behind the pumpkin leaves.
- Put the corn, potatoes, peas and pumpkin leaves in one pot, cover and boil until fully cooked.
- Ensure that the potatoes are at the bottom and the pumpkin leaves at the top.
- 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).
- 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
- Serve as a main dish with your preferred stew.
- Goes well with spiced beef and chicken since it is a plain dish.