This is one of my favorite classic meals, simple; nutritious, filling and inexpensive to make and no you do not need a blender, you can substitute the kahurura with powdered stinging nettle. You lost? Don’t worry, If you have never made this dish before, it is moderately easy to make and without much bla, let me get to it;


  • 3 big potatoes
  • 1 cup of soft dried maize
  • 3 cups of green peas (in pod)/minji
  • 1 bunch of kahurura or 3 teaspoons of stinging nettle if you cannot access a blender
  • Salt
  • Cayenne pepper
  • 1 teaspoon butter
  • Organic spice blend or curry powder
  • Natural Salt, absolutely NO PROCESSING of this babe so you get all nutrients intact.


  1. Bring the maize to boil inwater 1:2 respectively, add a generous amount of natural salt then simmer for one hour.
  2. Half the potatoes then throw them inside the pot with maize.
  3. Add the spices, cayenne and  start removing the peas from their pods (why? to get the best flavour and most nutrients, a chef should NEVER buy peas that have been removed from the pod)
  4. Heat some butter in a frying pan on medium heat and then start browning the garlic,then sweat the onions til transluscent in color. Then the tomatoes, as you add warm water or stock slowly.
  5. Insert the peas and make a sauce with it, that is, bring to boil then lower heat to a simmer (very small bubbles), for 10 minutes and lastly add the finely chopped kahurura, which will be steamed in the pot or 2 minutes then you remove from fire.
  6. Into the blender, the peas go, whizz for 30 seconds.
  7. Remove excess liquid from the pot with maize and using a potato masher or mwiko,mash all the stuff together and add some butter. You can also adjyst for seasoning here.
  8. If you feel adventurous, you can chop some ndania/cilantro/coriander leaves or spring onions and add them into the mixture.
  9. Serve with nyama choma or just simply with veggies and some sauce or soup/broth