How to make Kenyan food: Easy, rich and simple potato, pumpkin leaves peas and maize
Posted Nov 15 2009 10:00pm
As you know I come from the slopes of Mt. Kenya and here today I want to share with you the food I grew up eating. We mostly alternated this food with ugali see here on Kenyan cooking and or Githeri (beans, maize and lots of vegetables)
One thing I would advice to change on this recipe is pumpkin leaves to be cooked together with the rest not separate. This is boiled.
Kenya: Mashed peas, potatoes and maize (Irio) Ingredients (6 servings)
- 1 kg (2 lb 3 oz) potatoes - 1 kg (2 lb 3 oz) pumpkin leaves - 500 g (18 oz) peas - 500 g (18 oz) shelled green maize - 1 tbsp salt
Boil the peas until half cooked and set aside. Peel and chop the potatoes into large chunks, place with the maize in a large saucepan and add water to cover. Add salt, bring to boil over medium heat, then simmer until cooked. Drain and reserve the liquid. Separately, chop the pumpkin leaves and boil until well cooked. Mix all ingredients, stirring in a little of the reserved liquid, mash to form a pale green purée. Add salt and pepper to taste, serve hot.