Mukimo

No one can doubt that mashed potato-based meals are a quintessential staple of the Kenyan diet. These meals are primarily known for their filling nature and a single plate can keep you going for the whole day. 

But where did these meals come from and how did they come to be a staple of the Kenyan diet even today? 

The Kikuyu, Embu and Meru communities call their variation of this meal mukimo. The name comes from the word ‘kima’ which is shared by all three communities and translates to mash. Potatoes hold a great historical and agricultural significance for communities in Mt. Kenya. White settlers in the region introduced the crop. As such, potatoes began to be a symbol of refinement. More than that, potatoes matured and could be harvested in a mere three months and were incredibly easy to cook.  

Later on, as Kenya was in the throes of fighting for her independence, mukimo was a hearty energy source that Mau Mau fighters could rely on. Women ferrying vital food supplies to the front lines have been documented being captured with mukimo meant for soldiers.  As the mash dried, it could be kept for long periods of time. 

Image of mukimo sourced from Healthier Steps

The recipe for mukimo is a simple one. To prepare, pumpkin leaves are cut finely, potatoes are peeled and boiled, and maize is shelled and boiled. When the potatoes give in to a prod by a mwiko, it is time to add the cooked maize and pumpkin leaves. With some elbow grease, the mixture is mashed vigorously until it takes on a distinctively green colour and a pliable, smooth consistency. 

Traditional Mash at the Coast of Kenya

It must be said that this type of mash meal was common outside the Mt. Kenya region and not just potatoes were used. Sweet potatoes are a traditional staple for the Taita community. Kimanga cha viazi vitamu – or sweet potato mash with black beans– is traditionally eaten at lunch and dinner. 

The variety of mash from the coastal community does not stop there. Kimanga cha mihogo – a mash made of cassava and pigeon peas – was popular in Taita lowlands where a drier climate meant drought. In these difficult times, a nutritious cassava mash was a necessary cure for harsh conditions.

In all,  tubers have been a continuous source of sustenance for communities across Kenya. These wholesome mash meals certainly stand the test of time in more ways than one. 

We want to know which traditional mashed meal is your favourite! Do you prefer to eat plain mash or pair it with something else?  

#VyakulaVyetu 

Image of Wukunu sourced from Collins Ogutu