Forget about the old, traditional mukimo that everyone detests. Things have changed and there are new ways to do things in a more pleasant way.
You probably do not like the delicacy simply because you have been making it the wrong way. If you are still making it your grandmother style, it may be the reason you still cannot enjoy it.
Now, let me enlighten you on how to make palatable mukimo in the modern way, like a modern woman. First, you must have these ingredients with you:
2. Green peas
3. Pumpkin leaves
6. Cooking oil
Now, our grandparents made mukimo using dry corn and beans but who wants to crash hard githeri at this age? So, boil your green maize for some time until it’s almost cooked. Then add the green peas as they take a shorter time to cook compared to the corn. Note that peas are preferable especially because some beans can upset your stomach.
When the peas are almost ready, add your potatoes and salt to taste. At this time, your pumpkin leaves should be already cut into very small pieces to make pounding easier. Wait until the potatoes are almost cooked and add your pumpkin leaves. Cover them and let them simmer until the pumpkin leaves are completely soft.
Ensure the potatoes are completely cooked for easier mashing and that the salt is enough. If there is still more water, drain it so that you can begin the mashing. Now, here is the real job. Mash the mixture ensuring that all potatoes are crushed and that the green coloring from the leaves is evenly distributed.
What you get after that is just a modern type of mukimo which is ready to be served with any stew. However, remember we are doing it the modern way. So, what follows after that is giving our mukimo a modern and palatable taste.
In a different sufuria, fry your onions in adequate oil until they are golden brown. Then, slowly add them to the mukimo as you continue to mash. The result is a delectable delicacy of mukimo that you have never had before.
You can serve it with vegetables, kachumbari or beef stew.