Friday, 3 May 2013

KENYAN MUKIMO AND NDENGU


This dish is a simple one from the "Kikuyu" tribe of Kenya. The name "Mukimo"  meaning "mash". Mashed potatoes with the Kenyan greens "terere" and peas. Kikuyu's cook mukimo with "fresh green pumpkin leaves" and maize in it. Initially sounded weird to me."what? pumpkin leaves????". Later when I tried I just loved it. If you have got pumpkin leaves in your garden just add some chopped leaves in the place of terere in this recipe.


"Ndengu" is again a side dish made of "green grams". Usually mukimo is eaten with "Githeri"- made of red beans, maize and carrots like a stew. I like ndengu a lot and found it to be a very good go with mukimo. This dish is the secret of the strength of Kenyans. In this junky food world, this dish is really super quick and consists of very low fat hence very healthy. Quiet filling , and helps you to stay warm on a cold day.





Ingredients:(serves 2)

Mukimo:

Potatoes- 250 gms(diced)

Terere- 1 small bunch(washed and finely chopped)

Green peas- 1/2 cup

Water- 2 cups

Salt to taste



Terere green


Ndengu:

Cooked green grams- 1 cup

Chopped onion- 1 tbspn

Ginger- garlic paste- 1 tbspn

Chopped tomato- 1

Garam masala/ pilau masala- 1 tspn

Salt to taste

Oil- 1 tbspn

Chopped cilantro leaves to garnish


Method:



Mukimo:

To prepare the mukimo, place all the ingredients except the terere in a sauce pan and cook for 15 to 20 minutes until the potatoes and peas are well mashed. Add the terere at this stage and stir. Cook for another 2 to 4 minutes and turn off the fire.

You can very well replace the terere with kale or any other green. To have a creamy taste you can also add some fresh cream.



Ndengu:

Heat the pan and add the oil. Add the onions and when it turns brown add the ginger- garlic paste. At this stage add the tomato, salt and pilau masala and give a gentle stir.


Add the cooked green grams when the tomatoes turn soft and add 1/2 cup water and mix well. Wait until you get a boil and turn off the fire. Garnish with cilantro leaves and serve with Mukimo. For a creamy taste you can also add 1/4 cup of coconut milk.







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