Kenyan Mukimo is a traditional dish of mashed potatoes, peas, and corn. This delicious dish is popular throughout the African continent and is a side dish for any type of stew or soup. In this blog post, we will share with you a recipe for Kenyan Mukimo so that you can enjoy it at home!
What is Mukimo?
Also referred to as Irio, or African mashed potatoes, Mukimo is a traditional Kikuyu dish made of mashed potatoes, peas, and corn.
You can prepare the Mukimo either fresh or frozen peas and corn, as long as organic. This is important because most conventional foods contain additives such as MSG (monosodium glutamate).
You can serve the traditional Kikuyu dish with any type of stew or soup. It is often eaten alongside Kachumbari salad for a complete meal that provides all the essential nutrients for good health.
Ingredients for the Mukimo
Potatoes: The potatoes give the Mukimo its characteristic creamy texture. You can use either yellow or white potatoes since both types have the same nutritional value.
Peas: The green color of the Mukimo is imparted by the peas. You can use fresh or frozen peas, but make sure they are organic to avoid harmful additives.
Corn: The addition of corn gives the Mukimo a nice sweetness and crunch. Again, you can use either fresh or frozen corn, but be sure it’s organic to avoid harmful additives.
Butter: This is optional, but butter gives the Mukimo a rich taste and creamy texture. Just one or two tablespoons will suffice for four servings of this dish; otherwise, you can use olive oil instead if you prefer (just be sure to go easy on it).
Swiss chard or pumpkin leaves: These are also optional, but they help to provide a more vibrant green color. You can use either Swiss chard or pumpkin leaves; both will work fine and impart a similar flavor.
Onion: The onion gives the stew its characteristic savory taste and is an essential ingredient in Kachumbari salad as well.
- When cooking the potatoes, make sure not to overcook them because this will result in a mushy texture. You’ll want to cook them until they are still slightly firm when poked with a fork or skewer; if you can pierce through easily without resistance, then that means it’s probably ready! The same goes for other vegetables, so keep an eye on them and not let them overcook.
- If you use frozen vegetables, be sure not to thaw them before adding them into the stew because this will result in mushy textures again.
- Serve Mukimo warm with any type of African or international stew or soup. It’s a delicious way to enjoy traditional Kenyan cuisine!
What to serve with Mukimo
Apart from beef or chicken stew, Kachumbari salad is another traditional Kenyan dish that goes well with Mukimo. You can serve the Kachumbari salad as an appetizer before the main course or on its own if desired! You can also enjoy your Mukimo with a hot soup or fried cabbage.
How to store Mukimo
You can store Mukimo in the fridge for up to three days. You’ll want to keep it covered, so it doesn’t dry out, and make sure that you don’t leave any leftovers at room temperature for more than two hours.
You can also freeze Mukimo for up to three months if desired. To do so, let the dish cool completely before putting it into an airtight container or freezer bag. Be sure to thaw it in the fridge overnight before reheating and serving.
- 2 ¼ pounds Potatoes
- 3 ½ cups Peas
- 1 ½ cups Corn
- 2 tablespoons Butter
- Salt and pepper, to taste
- 2 tablespoons Olive oil
- 2 ¼ pounds Beef
- 1 Onion
- 2 cloves Garlic crushed
- 1 teaspoon Ground ginger
- 1 teaspoon Tomato paste
- 1 teaspoon Soy sauce
- ½ Green bell pepper cut into strips
- ½ Red bell pepper cut into strips
- ½ Yellow bell pepper cut into strips
- Black pepper and chili to taste
- 4 cups Beef broth
FOR THE MUKIMO:
- Peel the potatoes and cut them into quarters.
- After the potatoes are halfway cooked, add the peas and corn to the pot and cook it until everything is cooked through (you can also cook the peas and corn separately).
- Then drain, and reserve some of the water.
- Add the butter to the pot and mash the potatoes with a potatoes masher until it is smooth and lumps are gone.
- Add reserved water if needed.
- Add salt and pepper to taste.
FOR THE BEEF:
- Take a big pot and heat 2 tablespoons of the olive oil over medium-high heat until hot and shimmering.
- Then add the beef and cook at medium heat while constantly stirring with a wooden spoon for about 5 minutes.
- Then transfer the meat to a plate and keep it aside.
- Add onions, crushed garlic, and ginger into the pan and cook under medium heat.
- Add tomato paste, soy sauce, and other desired spices.
- Add the beef back to the pan and let it cook for a few minutes.
- Add the bell peppers, cook for five more minutes, and then add the beef broth.
- Cover the pot and let it cook for 20 more minutes.
- Serve hot with Mukimo.