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Vegetarian, Africa and overseas

Mukimo with bean stew

Mukimo is a green Kenyan mash made from potatoes, peas, corn and spinach, served alongside a tomato based kidney bean stew. This recipe serves 4, takes 45 minutes, rates as easy, and costs €1.90 per serving. The key to getting it right is mashing by hand with a potato masher, not a blender, so the vegetables keep some texture.

Tonight we're making mukimo, that green Kenyan mash of potatoes, peas, corn and spinach, with a bean stew on the side.

Mukimo with bean stew
Total time
45 min
Difficulty
Easy
Cost per person
€1.90
Calories per person
600 kcalcalculated by Kiloach, your weight coach
Season
Fall, Winter
The kids
They generally like it

Mukimo stands out first for its color, a bold green that comes from spinach folded into potato mash. The texture is just as distinctive, soft potato with whole bits of corn and peas still intact, a rustic bite far from a smooth puree. The kidney bean stew, warmed with paprika and tomato, brings the spiced contrast that ties the whole plate together.

This is an easy fit for a weeknight dinner, meatless, filling and with nothing to watch closely on the stove. Kids usually like the bright color and the playful chunky texture, and you can adjust how much spice goes into the stew depending on who's at the table. We keep this one in rotation for nights when we want something simple that still feels like real comfort food.

The ingredients

4 people

Fruits and vegetables

  • Potatoes 800 g
  • Fresh spinach 250 g
  • Tomatoes 3
  • Onions 2
  • Garlic 2 cloves

Frozen foods

  • Frozen peas 200 g

Pantry

  • Canned sweet cornoften in the pantry 150 g
  • Canned kidney beansoften in the pantry 2 can
  • Sunflower oiloften in the pantry 2 tbsp
  • Paprikaoften in the pantry 1 tsp
  • Saltoften in the pantry 2 pinch
  • Pepperoften in the pantry 1 pinch

Dairy

  • Butter 40 g

Allergens Lactose

The step by step recipe

  1. Peel the potatoes, cut them into large cubes and cook them in salted water along with the peas, in the same pot. 20 min

    Add the peas for the last 5 minutes only, so they keep their bright color.

  2. Meanwhile, sauté the sliced onions and garlic in the oil, add the diced tomatoes and paprika, then the drained kidney beans with a small glass of water. 15 min

    Mash a few beans with a fork to thicken the sauce naturally.

  3. Wilt the spinach in a pan with a small knob of butter, until it shrinks down. 3 min

    Press it between two plates afterward to remove the water, otherwise the mash will turn watery.

  4. Drain the potatoes and peas, add the corn, spinach and butter, season with salt and pepper, then roughly mash everything together.

    Never use a blender, the mash would turn gluey.

  5. Serve the green mash with the bean stew on the side.

    Make a well in the center of the mash and spoon a bit of stew into it.

Our tips to get it right

  • Cut the potatoes into even sized cubes so they all cook at the same rate and you avoid a lumpy, uneven mash.
  • Drain the spinach thoroughly before mixing it in, excess water is the number one reason the mash turns watery.
  • Start the bean stew first and let it simmer gently while you finish the mash, the flavors deepen the longer it cooks.

The variations

  • Swap the kidney beans for black beans or white beans, whatever you have in the pantry, the result stays close.
  • For a quicker version, use frozen chopped spinach instead of fresh, it saves time on the prep step.
  • For kids who don't like spice, leave the paprika out of the stew and serve a small spiced sauce on the side for the adults.

What to serve it with

  • A squeeze of lime over the stew
  • A fresh tomato salad on the side
  • Spiced tea or fresh ginger juice

Storage

Store the mash and the stew separately in the fridge for 2 to 3 days in a sealed container. The bean stew freezes well for up to 2 months, the mash freezes less well since it loses some texture. Reheat both gently on the stove or in the microwave, adding a splash of water or butter if the mash has dried out.

Questions about this dish

Can you make mukimo ahead of time?

You can make the bean stew a day ahead, it actually tastes better reheated. The green mash is best made right before serving, since spinach releases water as it sits.

Why did my mash turn watery?

It's almost always spinach water that wasn't pressed out enough. Squeeze the cooked spinach firmly between two plates before mixing it into the mash.

Can you use fresh corn instead of canned?

Yes, use the kernels from one or two ears boiled for a few minutes. The flavor will be a bit sweeter and the texture crunchier.

Is this dish good for kids?

Yes, kids usually like the unusual green color and the chunky texture of the mash. You can simply cut back on the paprika in the stew if your kids are sensitive to spice.

How long does it take to make a mukimo with bean stew?

Count 45 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a mukimo with bean stew?

About 600 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a mukimo with bean stew cost?

About €1.90 per serving, or €7.60 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains lactose. Always check the labels of the products you buy.

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