I love my mum’s Mukimo, not only is she an incredible cook, the food itself is simple, delicious and anybody can make this, I mean anyone. Over the last few moths I have been training myself on authentic traditional recipes, I mean, there is a good reason why people have been eating the food for many generations and I feel that modern chefs tend to be too creative for their own good. Yes creativity is important, but taste reigns supreme and you will never go wrong with age-old recipes that have been passed from generations to generations.

  • Prep everything; quarter your potatoes, shell your fresh peas, prep your soft maize/corn and roughly chop the kahurura. You can use dried stinging nettle which is also traditionally used or spinach if you can’t get the kahurura.
  • Bring some water to boil, almost the same ratio with the vegetables but a bit more.
  • Add the veggies and SEASON with Natural Himalayan salt and freshly ground black pepper. (Remember to season early, many cooks will add salt later which is very wrong, you need to cook with the salt)
  • Reduce the heat to low and poach the ingredients gently for about 30 minutes, nice and slow so that the flavors mingle efficiently.
  • Remove from fire and add a tablespoon of unsalted butter (optional). With a pestle or potato masher, work the mukimo for about 3 minutes or until smooth.
  • Serve with beef/chicken and/or veggies

traditional mukimo recipe