Mukimo, the traditional way

Potatoes are the number one vegetable in the world, available year-round. Would you believe that there are about 100 varieties of this popular starch?

How to Select and Store

• Do not be tempted to buy pre-packaged potatoes, since you will not be able to tell whether they are in healthy condition. Inspect them one-by-one for signs of decay or damage before you buy.
• Good potatoes should be firm, have no sprouting or green colouration, which indicates that they may contain a toxic substance which makes them have a bitter taste.
• Some stores sell cleaned potatoes – avoid them since washing removes the protective coating, making the potato more vulnerable to bacteria. In addition, cleaned potatoes are more expensive, and since you will have to wash them again before cooking, you will be paying an unnecessary additional cost!
• Potatoes should not be stored in the refrigerator, since their starch content will turn to sugar, giving them an undesirable taste. In addition, do not store them near onions, since the gases that they each emit will cause degradation of the other. Also, do not store them in a paper bag, since they will develop moisture and start rotting.
• Stored properly, mature potatoes can keep up to two months. If you buy many, inspect them frequently to remove any that have sprouted or shrivelled, since spoiled ones can quickly affect the others. New potatoes, (not fully matured) are much more perishable and will only keep for a week.
• Cooked, they will keep fresh in the refrigerator for several days. Potatoes do not freeze well.

MUKIMO

This is a Kenyan favourite. The main ingredient is potatoes, mashed with maize/corn, boiled and blended pumpkin leaves, which lend it the rich green colour.

Ingredients:

  2kg potatoes

  1/2kg green maize

  1/2kg pumpkin leaves (without the stalks)

  Salt

Method:

1. Boil the maize until soft and set aside. 

2. Meanwhile, in another pot, boil the potatoes in salty water until cooked and ready to mash. 

3. In another separate pot, boil the pumpkin leaves in salty water for about eight minutes. Drain the water and blend to form a green thick paste.

4. When all the three ingredients are ready, while still hot, put in one suitable pot and mash evenly. Check that the salt is enough.

5. To make your mukimo more tasty, fry onions in a pan with a little oil until evenly browned (caramelised). Add to the mukimo and mix evenly.

6. Serve hot as an accompaniment.

Chef’s tip

• The ideal way to store potatoes is in room temperature in a dark, dry place. Warm temperatures will make the potatoes sprout and dehydrate.