Mukimo is a traditional side dish from the central regions of Kenya.
It is a classic accompaniment to grilled meat, the famous nyama choma.
The special feature of what might look like a normal mashed potato and peas, with its unmistakable green colour, is the addition of pumpkin leaves, which give it its unmistakable flavour, as well as kernels of maize. All coarsely mashed together.
The original recipe for this ancient kikuyu dish, which was often the only sustenance in poor villages from the fields, is to put all the ingredients in the same pan, in layers, and cook for about 20 minutes without stirring, then mash the vegetables with a wooden spoon.
We tried a recipe from a slightly more creative chef!

Ingredients:
2kg potatoes (red sweet potatoes are best)
a handful of not too ripe corn kernels
Half a kg of pumpkin leaves (without the stalks)
Half a kg of fresh peas

Boil all the ingredients separately in salted water.
Cut the potatoes into not-too-small pieces and cook them well, leaving the corn and peas a little crispy.
Once cooked, leave the pumpkin leaves to cool and blend them.
Now put all the hot vegetables in a bowl and mash them with a fork or a wooden spoon, as is traditional.
Add salt and pepper to taste and a knob of butter.
To make it a little more tasty and appealing, fry a red onion in a pan with a little oil until crispy.
Add it to the puree and stir.
Serve as the classic puree as an accompaniment to meat or fish, as you like.