Easiest Way to Make Yummy Mukimo served with beed stew and some avocado 😋

Mukimo served with beed stew and some avocado 😋. Some kienyeji chicken on my end. First boiled it with ginger and salt. Garnished with onions and served with some mukimo.

Sometimes beans can be used as a substitute… Avocado toast works brilliantly for breakfast, lunch, and even for dinner. The star of this toast is the avocado, so it's essential you use ripe avocados. You can cook Mukimo served with beed stew and some avocado 😋 using 3 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Mukimo served with beed stew and some avocado 😋

1. It's of green peas.
2. It's of potatoes.
3. You need of greens of your choice(i used spinach and terere(amaranth).

Nobody likes slicing into an avocado and finding it's underripe or worse, brown! Mukimo Recipe: Mukimo is a meal whose origin is Central Kenya (Agikuyu community) but it's being served in hotels across the country keeping in mind of the diversity of Kenyan people. So if you have been wondering on how to prepare these meal at home,here is a simple recipe to guide you through. Mukimo is a popular Kenyan one-pot dish consisting of potatoes, corn, beans, peas, and greens that are cooked in water with some salt, then mashed into a The name of the dish is derived from the word kima, meaning to mash.

Mukimo served with beed stew and some avocado 😋 step by step

1. Boil potatoes and peas together.
2. Add some salt.
3. Just right after they are almost cooked add your greens.
4. I also add some stinging nettle.
5. After they are fully cooked,mash them nicely until well mixed and you cant see any potato.
6. Serve with stew of your choice.

It is traditionally served at Kenyan celebrations, especially funerals and. Kenyan stew can include a number of different meats: beef stew, goat stew, chicken stew or any other animal stew. Kenyan stew dishes might also include a few other base vegetable ingredients such as carrots, peppers, peas, or potatoes. Other popular stews include karanga (a meat and potato stew), githeri (stewed corn and beans) and mbaazi (black-eyed peas simmered in coconut milk). Wild and cultivated greens such as kale, pumpkin, cassava, cocoyam leaves are very common and are often added to simmering stews.