Recipe: Appetizing Mukimo

Marion Sutton
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Recipe: Appetizing Mukimo
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Recipe: Appetizing Mukimo Delicious, fresh and tasty.

Mukimo. Mukimo Recipe: Mukimo is a meal whose origin is Central Kenya (Agikuyu community) but it's being served in hotels across the country keeping in mind of the diversity of Kenyan people. So if you have been wondering on how to prepare these meal at home,here is a simple recipe to guide you through. Mukimo (Irio) is a Kenyan meal (predominantly from communities living around Mount Kenya) prepared by mashing potatoes and green vegetables.

Though originally from the central part of Kenya, Mukimo is now consumed amongst various communities in Kenya.

Mukimo is a popular Kenyan one-pot dish consisting of potatoes, corn, beans, peas, and greens that are cooked in water with some salt, then mashed into a purée.

See recipes for Plain Mukimo, Mukimo puree, Mukimo, Mukimo ya njahi too.

You can cook Mukimo using 2 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Mukimo

  1. Prepare 100 g of minji.

  2. Prepare 100 g of potatoes.

My friend Susan from Nairobi, Kenya taught me how to prepare this traditional Kikuyu dish that's served at all her major ceremonies in her homeland.

It is a side dish made by mashing beans, corn, potatoes.

Mukimo can be served with different accompaniments, and the best stew for mukimo is beef stew.

Mukimo is one of the staple dishes of the Kikuyu community in Kenya.

Mukimo instructions

  1. In a pan of onions,sauteé.

  2. Add in your tomatoes let them cook.

  3. Add in your potatoes cook them till halfway cooked.

  4. Add in your minji and let them cook,as well as season.

  5. When ready mash them and ready to serve.

It consists of green maize, potatoes, green peas and kahurura (pumpkin leaves) all mashed together.

There are many variations of mukimo recipe.

Some people use spinach as a substitute for the pumpkin leaves or beans to substitute for the green peas.

Mukimo is a Kenyan mashed potato dish that incorporates various other ingredients to your ordinary mash, elevating it both in flavour and nutrition and giving it its signatory vivid green colour.

There are very many versions of this dish.