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Kenyan Mukimo with Grilled Beef and Kachumbari

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Kenyan mukimo with mashed potatoes, peas, corn, leafy greens, grilled beef, and kachumbari.
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Mukimo is a Kenyan mashed-potato dish mixed with green vegetables, peas, and corn. Served with grilled beef and fresh kachumbari, it becomes a colorful, filling main meal.

Cook the potatoes until tender, fold in the greens and vegetables, and mash just enough to keep broad natural texture rather than a perfectly smooth purée.

Drain the potatoes well before mashing so the mukimo stays fluffy and the greens remain visible.

Serving Suggestions

Serve the mukimo with grilled beef, tomato-onion kachumbari, and lime wedges.

Kenyan mukimo being spooned from a pot with kachumbari alongside.

Recipe Notes

Mukimo is best served hot. Reheat gently with a splash of water and avoid overworking it so it does not become gluey.

Kenyan mukimo with mashed potatoes, peas, corn, leafy greens, grilled beef, and kachumbari.

Kenyan Mukimo with Grilled Beef and Kachumbari

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Mashed potatoes mixed with peas, corn, and greens, served with grilled beef and fresh kachumbari.
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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 4 servings
Course: Main Course
Cuisine: Kenyan
Calories: 670
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Mukimo
  • 2 1/2 lb yellow potatoes peeled and quartered
  • 2 cups frozen green peas thawed
  • 1 1/2 cups corn kernels fresh or frozen
  • 1 lb kale or collard greens finely chopped
  • 1 medium yellow onion chopped
  • 2 tbsp vegetable oil divided
  • 1 tsp kosher salt plus more to taste
  • 1/2 cup water for cooking the greens
Grilled Beef
  • 1 1/2 lb beef sirloin cut into thin steaks
  • 2 tbsp lime juice plus wedges for serving
  • 2 cloves garlic minced
  • 1 tsp paprika smoked or sweet
  • 1 tsp ground cumin
  • 1 tsp kosher salt
  • 1 tbsp vegetable oil for grilling
Kachumbari
  • 4 medium Roma tomatoes diced
  • 1/2 medium red onion thinly sliced
  • 1/4 cup fresh cilantro chopped
  • 2 tbsp lime juice
  • 1/2 tsp kosher salt

Equipment

  • Large pot
  • Potato masher
  • Large skillet or grill pan
  • Mixing bowl
  • Chef’s knife

Method
 

Cook the Mukimo Vegetables:
  1. Cover the potatoes with salted water in a large pot. Bring to a boil and cook for 15 to 18 minutes, until tender.
  2. Meanwhile, heat 1 tablespoon of oil in a skillet. Cook the onion for 4 minutes, add the greens and water, cover, and cook for 5 minutes. Stir in the peas and corn and cook until hot.
Season and Grill the Beef:
  1. Toss the beef with lime juice, garlic, paprika, cumin, and salt. Let it stand for 10 minutes.
  2. Heat the remaining oil in a grill pan over medium-high heat. Cook the beef for 3 to 4 minutes per side, or until browned and cooked to your preferred doneness. Rest briefly, then slice.
Mash and Serve:
  1. Drain the potatoes well and return them to the pot. Add the greens, peas, corn, onion, and salt. Mash until combined but still naturally textured.
  2. Toss the tomatoes, red onion, cilantro, lime juice, and salt for the kachumbari. Serve the mukimo with sliced beef and kachumbari.

Nutrition

Calories: 670kcalCarbohydrates: 69gProtein: 42gFat: 25gSaturated Fat: 7gCholesterol: 95mgSodium: 870mgFiber: 13gSugar: 10g

Notes

  • Mukimo should look rustic, with visible greens, peas, and corn rather than a smooth purée.
  • Resting the beef before slicing keeps the juices in the meat.

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