Mukimo, or mokimo, is a staple Kenyan food which originated in central Kenya, but it’s now enjoyed in many regions of the country, including Nairobi, its capital city.
It is now served in restaurants, hotels, and eateries all around the country, and even in neighboring East African countries such as Rwanda, Tanzania, and Uganda.
Mukimo is similar to mashed potatoes, but with a twist and you can find it often served at weddings, birthdays, Christmas, funerals, and other festivities.
It can be paired with a variety of stews, pork, fish, eggs, spinach, kale, and mushrooms.
Kenyan Mukimo (Mokimo)
- 1 tbsp cooking oil
- 1 kg potatoes
- 2 handfuls of pumpkin leaves/spinach soft and fresh
- 3 cups corn kernels
- a bunch of spring onions finely chopped
- salt to taste
- Peel the potatoes, cut in half, wash them, and set aside.
- Prepare the pumpkin leaves by removing the stalk and chopping them.
- Mix the pumpkin leaves, maize, and potatoes in a sufuria (cooking pot) and add some water. Just enough for everything to cook well.
- Place the sufuria or cooking pot on a medium heat and boil for 30 minutes.
- Add a pinch of salt and cook for another 10 minutes.
- Reduce the heat and mush everything together using a wooden spoon until well blended.
- Remove from heat and set aside.
- In another larger pot, heat the oil and sauté the spring onions.
- When golden brown, turn the heat down to a minimum and add the mashed potato mixture. Mix well.
- Remove from the heat and serve while hot.
- Mukimo can be served hot with beef, mbuzi, or matumbo, together with a portion of green veggies, kachumbari, or avocado