Creativity at its best in the Kenyan Coast
Recipes and Steps for making mataha in Kenya
Simmering and Mashing
1 pound dried maize (corn)
½ pound dried red beans
10 pumpkin leaves (or spinach), coarsely chopped
Soak the beans and maize overnight in enough water to cover. Drain, cover again with water, add salt and boil for 2 ½ hours.
Drain and set aside. Cover the potatoes with water and boil until soft.
Add the pumpkin leaves and cook until tender. Add the mixture to the maize and beans and mash it all together. The mixture should be thick and firm.
4 medium tomatoes, sliced
2 medium onions, finely chopped, washed with salted water, and drained
fresh squeezed lime or lemon juice
1 cup finely chopped cilantro, Dhania or parsley
3 grated carrots
Arrange the tomatoes on a serving platter with onions on top. Sprinkle the parsley (or cilantro) over the top. Place the grated carrots to one side. Splash the lemon juice over all. Do not toss. Serve cold with the mukimo.
You can add a teaspoon of curry powder and mix it into the mash stir it well until it becomes smooth and soft (optional).
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