Ingredients

6 big peeled potatoes

Roughly chopped Pumpkin leaves/kahurura

1 cup peas

3/4 cup soft maize ,shelled

1 tbsp margarine/butter(optional)

1tsp bicarbonate soda

Salt to taste

Water

Method

1. In three different sauce pots/sufurias boil the maize,peas and potatoes.

2. Once the potatoes are soft and cooked,(about 20 minutes)drain the water and set them aside.

3. Once the maize is ready,(about 30-40 minutes depending on how’s soft your maize is) drain them and set them aside.

4. Once the peas are ready drain them,then mash them or you can preferably retain some water and blend them to obtain a thick purée (it gives the mukimo a richer green colour).

5. In a fourth sauce pot/sufuria add the pumpkin leaves,some water and a tsp bicarbonate soda( to maintain the rich green colour once boiled) let this simmer for about 5 minutes.

6. Get your potatoes,add salt to taste,add the margarine/butter(optional) and mash them till there are no more lumps.

7. Add your boiled maize to the mashed potatoes and mix completely.

8. Then add the mashed peas/purée to the mixture and mix till evenly distributed.

9. Drain the pumpkin leaves and add them to the mixture. Mix till all the green colour is evenly distributed.

(You can also add some sautéed onions for an extra flavour)

10. Your mukimo is ready!serve it hot.

Enjoy your mukimo with beef stew or any stew of your choice.