I recently posted a recipe on Simple African Mukimo which is basically mashed potatoes, a type of bean, vegetables & green maize. Sweet Corn Mukimo is basically a variation of the same and it is ideal for a family with kids who are unable to chew green maize or simply a family who wants something “sweet” in their mukimo.
All the ingredients needed are as below:
The secret ingredient in this recipe is Stinging nettle powder which is a super food known to reduce inflammation, lower blood pressure, aid in blood sugar control among other benefits.
Preparation and cooking:
You will first need to peel your potatoes before cooking them. Once peeled, place in a cooking pot/ sufuria and cover with salted water. Turn on your heat to high till they start boiling. At this point, add in your sweet corn and let cook for about 10 minutes then remove to cool before removing the corn from the cob.
You will know your potatoes are ready once they are fork tender. Incase your peas are not preboiled, make sure you boil them separately till done. Using a knife, remove the corn from the cob.
Once the potatoes are ready, drain off the excess water and set it aside just incase you need some while mashing. Add in the boiled green peas, sweet corn and stinging nettle to the potatoes.
Using a potato masher or mwiko mash till smooth or to your desired texture/consistency. You can add the drained water as desired to smoothen the mash.
In another sauce pan or sufuria, fry the onions in the cooking oil till translucent.
Add the fried onions into the mukimo and incorporate well.
Season well with salt and pepper as desired.
Serve while hot with some vegetables of your choice or even some beef or chicken wings.
Ingredients
- 1.5 kg potatoes
- Water
- 1/2kg pre-boiled green peas or frozen peas
- 4 pre-boiled sweet corn
- 1 tbsn stinging nettle powder
- 2 onions
- Cooking oil
- Salt & pepper to taste
Instructions
- Place your peeled potatoes in a cooking pot/ sufuria and cover with salted water. Turn on the heat to high till they start boiling. At this point, add in your sweet corn and let cook for about 10 minutes then remove to cool before removing the corn from the cob. You will know your potatoes are ready once they are fork tender.
- Incase your peas are not preboiled, make sure you boil them separately till done.
- Using a knife, remove the corn from the cob
- Once the potatoes are ready, drain off the excess water and set it aside just incase you need some while mashing.
- Add in the boiled green peas and sweet corn and stinging nettle to the potatoes and using a potato masher or mwiko mash till smooth or to your desired texture/consistency. You can add the drained water as desired to smoothen the mash.
- In another sauce pan or sufuria, fry the onions in the cooking oil till translucent.
- Add the fried onions into the mukimo and incorporate well then season well with salt and pepper as desired.
- Serve while hot with some vegetables of your choice or even some beef or chicken wings.
Note:
You can use any type of onions you prefer; from red onions, green onions, white onion or even yellow onions.
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I know you’re going to love this Sweet Corn Mukimo. Please rate this recipe below (After you’ve made it, of course). Remember to like, share and tag me on Instagram, Facebook & Twitter. I’d love to hear from you and it helps encourage others to make the recipe too! Enjoy!
