Mukimo

Preparation

1. 1

   Peel and chop the potatoes, cook them in boiling salted water with the corn and peas for 20 minutes.

2. 2

   Add the shredded spinach leaves 3 minutes before the end of cooking to wilt them.

3. 3

   Drain, keeping a little of the cooking water aside.

4. 4

   Mash everything with a pestle or fork into a coarse, well-mixed puree, green and marbled with yellow.

5. 5

   Adjust the texture with a little cooking water if needed, season generously with salt.

6. 6

   Shape into a dome and serve with a piece of meat or a sauce, it is the Kikuyu celebration dish.