Place peeled and quartered potatoes in a large pot, cover with water, and bring to a boil. Cook until halfway tender.

Add the peas and corn to the pot with the potatoes. Continue boiling until everything is fork-tender. You can also cook the vegetables separately if preferred.

Drain the mixture, reserving a little of the cooking water. Return to the pot, add the butter, and mash until smooth. Add a splash of the reserved water as needed to reach your desired texture.

Stir in salt and pepper to taste. Set aside and keep warm.

Heat olive oil in a large pot over medium-high heat. Add the beef and sear for about 5 minutes, stirring occasionally until browned. Transfer the beef to a plate and set aside.

In the same pot, add the chopped onion, crushed garlic, and ground ginger. Cook over medium heat until fragrant and the onions are soft.

Stir in tomato paste and soy sauce. Season with black pepper and chili flakes to taste.

Return the browned beef to the pot and stir to coat. Let it cook for a few minutes, then add the sliced bell peppers.

Pour in the beef broth. Cover and let simmer on low heat for 20–25 minutes, or until the beef is tender and the sauce has thickened slightly.

Spoon the warm Mukimo onto plates and top with a generous serving of beef and peppers. Garnish with fresh herbs or a squeeze of lemon if desired. Serve hot and enjoy.