Mukimo Recipe

Next up, James and Caroline will be teaching all of us how to make mukimo! James’ mukimo recipe includes pumpkin leaves. We actually grow pumpkins at Rehema Home Bukura (shown in the image above)!

What is mukimo?

According to Anthony Mbugua of Yummy Magazine, mukimo is "Kenyan soul food...the food that reminds you of home." Mukimo is to Kenyans what mashed potatoes are to Americans—comfort food, but way more nutrient-rich.

Moses, our in-house nutrition expert, says “Potatoes are an energy-giving food and a good source of vitamin C, which helps to repair tissue. Red beans are both carbs and proteins. They help with regulating cholesterol levels and blood pressure. Maize [corn] is a dietary fiber and a protein. It is low in fat, helps digestion and your eyes. Pumpkin leaves are very low in cholesterol. They contain vitamin E, vitamin A, and vitamin K. These vitamins help with blood clotting and regulating calcium levels.”

How do I make mukimo?

Your first step, order your Royco Mchuzi Mix! You’ll need it to get the most authentic flavor. Your second step, check to see if your local grocer or farmer’s market carries young pumpkin leaves. If not, you can use Swiss chard or beet greens instead. Your third step, follow the recipe and video below!

Andy Keetch, Rehema Home US board member, made mukimo for his neighborhood.

James Baker's mukimo Recipe

(Serves 2)

Ingredients 

Salt

1 1/2 cup canned red beans (drained & rinsed)

1 1/2 cup frozen corn

Ground black pepper

1/4 cup vegetable oil

1 onion (diced)

5 potatoes (peeled and diced)

2 bunches of pumpkin leaves, Swiss chard, or beet greens

2 teaspoons of Royco Mchuzi Mix

Recipe Preparation

Using the chiffonade method, cut the pumpkin leaves, Swiss chard, or beet greens into thin strips and set aside.

In the small saucepan, boil equal parts red beans and frozen corn in salted water until soft. Remove from heat, drain, and season to taste with salt and pepper. Set aside.

In a large pot, boil potatoes in salted water until soft. Remove from heat and drain. Set aside.

Put oil in a large saucepan and add the diced onions. Using medium-high heat, cook onions until golden brown. Add salt, the cooked potatoes, and stir until fully incorporated.

Add the pumpkin leaves, Swiss chard or beet greens, cover, and cook for three minutes (or until greens are tender). Stir every minute (to make sure that it doesn't get stuck to the bottom of the saucepan).

Add the cooked red beans, the cooked corn, and Royco Mchuzi Mix. Stir until fully incorporated, cover, and cook for an additional three minutes (but make sure that it doesn't get stuck to the bottom of the saucepan).

Remove from heat and mash until you've reached your preferred consistency. Serve warm and enjoy!