Entree: Kenya – Nairobi & Central Kenya – Mukimo (mashed potatoes with corn and greens)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 20 min

Total 40 min

Ingredients

- 2 lb (900 g) potatoes, peeled and cut into 1–1.5-inch (2.5–4 cm) chunks
- 2 cups (300 g) fresh green maize kernels or frozen corn
- 1 1/2 cups (225 g) cooked peas or 1 1/2 cups (150 g) roughly chopped pumpkin leaves or sukuma wiki (collard/greens)
- 1 small onion, finely chopped (approx. 4 oz / 115 g)
- 2 cloves garlic, minced (approx. 6 g)
- 4 tbsp (60 g) butter or ghee
- 1/4 cup (60 ml) milk (optional, to adjust texture)
- 1/2 tsp (2 g) salt, or to taste
- 1/4 tsp (1 g) ground black pepper
- 1 tbsp (15 ml) vegetable oil for sautéing

Instructions

1. Place the potatoes in a large pot, cover with cold water, add a pinch of salt, and bring to a boil. Simmer until very tender, about 15–20 minutes. Drain and set aside.
2. Meanwhile, in a separate pot, bring 1–2 cups (240–480 ml) water to a boil; add the green maize kernels and cook until tender, about 10–12 minutes. If using dried beans instead of peas, cook until soft first.
3. If using fresh pumpkin leaves or other sturdy greens, blanch them in boiling water for 2–3 minutes, drain and chop coarsely. If using frozen peas, thaw or briefly cook in hot water.
4. In a skillet, heat the vegetable oil over medium heat. Sauté the chopped onion until translucent, about 5 minutes, then add the garlic and cook 30 seconds more.
5. Combine the drained potatoes, cooked maize, peas or chopped greens and the sautéed onion/garlic in the pot. Add the butter and mash together using a potato masher or heavy spoon until well combined but still a little textured.
6. Add milk a little at a time if you prefer a creamier mukimo. Season with salt and pepper, taste and adjust.
7. Serve hot alongside stews, nyama choma or vegetable sauces as a traditional Kenyan accompaniment.