Mukimo with a Twist

Ingredients

• 4 large potatoes, peeled and cubed (900g) 4 large potatoes, peeled and cubed (900g)
• 1 cup (150g) maize kernels 1 cup (150g) maize kernels
• 1 cup (150g) sweet corn kernels 1 cup (150g) sweet corn kernels
• 2 cups (60g) spinach leaves, chopped 2 cups (60g) spinach leaves, chopped
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1 teaspoon paprika 1 teaspoon paprika
• Salt, to taste Salt, to taste
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 58g, 6g
• Protein: 7g
• Fiber: 8g
• Salt: 1g

Preparation

1. 1.
   In a large pot, boil the potatoes and maize kernels until tender. Drain and set aside.
2. 2.
   In a separate pan, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until golden brown.
3. 3.
   Add the cumin powder, coriander powder, paprika, and salt to the pan. Stir well to combine the spices with the onions and garlic.
4. 4.
   Add the sweet corn kernels and spinach to the pan, and cook for an additional 2-3 minutes until the spinach wilts.
5. 5.
   Mash the boiled potatoes and maize together in a large bowl until smooth.
6. 6.
   Add the sautéed onion, garlic, sweet corn, and spinach mixture to the mashed potatoes and maize. Mix well to combine all the ingredients.
7. 7.
   Adjust the seasoning if needed, and serve hot.

Treat your ingredients with care...

• Potatoes — Make sure to boil the potatoes until they are tender but not mushy. Overcooked potatoes can result in a mushy texture.
• Maize kernels — If fresh maize kernels are not available, you can use canned or frozen ones. Just make sure to drain them well before using.
• Spinach — Ensure that the spinach leaves are thoroughly washed and chopped before adding them to the dish. This will help remove any dirt or impurities.

Tips & Tricks

• For added flavor, you can garnish the Mukimo with chopped fresh herbs such as cilantro or parsley.
• If you prefer a spicier version, you can add a pinch of chili powder or cayenne pepper to the dish.
• Leftover Mukimo can be refrigerated and reheated the next day. It often tastes even better as the flavors have had time to meld together.

Serving advice

Serve the Mukimo hot as a main dish or as a side dish alongside grilled meats or stews. It pairs well with a simple tomato and onion salad.

Presentation advice

To enhance the presentation, you can shape the Mukimo into small mounds using an ice cream scoop or a spoon. Drizzle a little olive oil on top and sprinkle with fresh herbs for an elegant touch.