African Mashed Vegetables
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 along with some other vegetables and served with beef, chicken and according to Susan, just about anything.
She served it with an African Beef Stew called Kitoeo and some greens. Not only is this dish quite tasty, it has to be nutritious with all the vegetables included.
Looking at in the pot, it's not much to look at but please don't judge this dish by its cover.
We used frozen vegetables because of availability but Susan said at home they would go out to their gardens and pick fresh ingredients. You know me, I always try to use the freshest ingredients I can find but sometimes that's just not possible. So if you have fresh ingredients, go for it.
Mukimo (Mashed Vegetables)
- 18 ounce bag frozen peas
- 18 ounce bag frozen lima beans
- 18 ounce bag frozen corn
- 18 ounce bag frozen spinach
- 4 yellow potatoes peeled & quarters
- 1 yellow onion diced garlic, minced
- 3 tablespoons olive oil
- salt & pepper to taste
- Sauté the onion and garlic in a large frying (sauté) pan until golden brown.
- Add the potatoes and a pinch of salt to the pan and cook for a few minutes. Be sure to turn frequently so they don't burn.
- Add the frozen vegetables, cover and simmer on low heat for one hour. You don't need to add water if using frozen veggies but you may need to add a little water to fresh vegetables.
- Check and when the potatoes are done, the rest of the vegetables are done too.
- Using a potato masher, mash all the ingredients until smooth.
- Taste and adjust seasoning with salt and pepper.
its a good recipy well balanced and healthy. use green pumkin leaves mostly.