Already a showstopper, at least in my mother’s kitchen, long before food blogs, kitchen tutorials, and online chefs. That steaming green mash hit the plate, no fancy plating, not even a pinch of spice, but trust me my stoic and nonchalant African dad, who rarely said thank you would nod in silent approval.

Mum’s kitchen was more of a magical theatre of memories than just a mere cooking space. From afar, a smoky homestead, the sharp snap of firewood, the gurgling sounds of the boiling pot and the quiet rhythm of a wooden mwiko mashing away.

In all its traditional glory, Mukimo gave us the feeling of a homely-home.

Legs crossed and seated on the fertile Mt. Kirinyaga red soil while listening to my father’s never ending tales, it was what we ate for recovery after a long day of duties in the shamba. Young and naive, I fully admit that I did not fully grasp its hype!

Secretly longing for the greasy fast food that I ate at my uncles’ in Nairobi, I thought “This is too kienyeji for me!”

Now living in the City under the sun, a sneered meal has now turned into a to-die for craving! Very affordable and also deeply satisfying.

One day, while trying to impress my visiting elder sister, I decided to recreate mum’s Mukimo. To it, I added a tablespoon of garlic-ginger paste, separately sautéed onions, mashed roasted butternut, and crowned it with a spicy goat stew.

“How did you make this?” she asked while clearing the heap of plate I has served her.With an ear to ear grin on my face, I replied , “It’s mum’s recipe… with a modern twist!”

Approved by my ever critical sister,  I vowed to swear by our mother’s recipe:

Boil your potatoes with green peas, add some pre-boiled mbembe (soft maize), and salt to taste. Once soft, mash while still hot, adding some sautéed spring onions and fresh pumpkin leaves . No food processors, no shortcuts. Just love and pure elbow strength.

Humble? Yes, but don’t mistake Mukimo’s simplicity for weakness.
Served with any kind of stew, samaki wa kupaka or just simple kachumbari, it surely holds its own!

Mukimo, once an upcountry meal has slowly and most certainly become a Kenyan favourite, now being served in urban households and even in high-end restaurants as a side dish. Mukimo green, filing and rich in heritage let’s give this meal it’s well deserved flowers!

Written by Kamaru Mathenge