In Swahili: mukimo
As Mariah Stone, from Nairobi, Kenya, taught Lindsay Sterling in Freeport, ME, December 2015
Serves: 4 as a side dish
Cooking time: 30 minutes
3 large russet potatoes, peeled, cut into quarters
1 Tbsp salt
1 cob of corn, kernels sliced off the cob
16 oz. fresh or frozen peas
1 bunch green swiss chard or spinach, stems removed
Boil potatoes until soft. When potatoes are almost all the way cooked, add 1 Tbsp salt, peas, and corn to the potato water. After 2-3 minutes, add the swiss chard leaves. Submerge and let cook for 2 minutes. When the corn is cooked, strain the vegetables. Return all the vegetables except the chard to the pot. Chop the chard on a cutting board and return to the pot of potatoes and vegetables. Using a a potato masher, mash the chard into the peas, corn and potatoes until the mixture turns green and the potatoes are mashed.
This can be served as a side dish with pretty much anything or as part of the following whole meal: Kenyan lamb, green mashed potatoes, and cabbage.
Copyright Lindsay Sterling 2015
