Mashed Dishes Recipes: Mushenye (Green Maize and Sweet Potatoes)

This category includes recipes that call for mixing all the ingredients together before serving.
Traditionally, many Kenyan communities incorporated a variety of foods, maybe as soup, either as a coping tactic or to reduce cooking time. These meals were consumed alone and were thought to have a high nutritional base.

The most common ingredients used in these dishes were a root (such as potatoes, sweet potatoes, or cassava), green or ripe bananas, a green vegetable, maize, and a legume.
These foods go by several names in various communities.
For instance, Mukimo is widespread among the Kikuyu and Meru groups, Mushenye among the Luhya communities, and Kimanga among the Taita and coastal populations.

Most infant dishes are created from this category, which is a fairly widespread practice in many Kenyan communities.
Hard materials like maize are not used in baby food recipes.

Mushenye (Green Maize and Sweet Potatoes)
This dish is typical of the Luhya community. It is served as a main dish during lunch or dinner. Traditionally it was eaten plain but can be served with, It usually served with tea.

Ingredients
– 3 ¾ cups (757 g) beans, kidney, dry
– 2 cobs (917 g) of green maize, with husks
– 4 sweet potatoes, unpeeled, pink skin, raw (1.6 kg)
– 4 tsp. (20 g) salt, iodized
– 1 1/3 cups (323 g) peanut butter
– 30 cups (6501 g) water

Preparation 20 minutes | Cooking 4 hours 40 minutes | Serves 4
• Boil beans for 2 hours in 21 cups of water.
• Remove husks and shell the maize grains into a
bowl.
• Add the green maize and 4 cups of water to the
cooked beans.
• Let the maize boil until it is cooked for about 1
hour.
• Meanwhile peel and wash the sweet potatoes.
• Add sweet potatoes, peanut butter, salt, and the
rest of the water.
• Cook the sweet potatoes in the maize-bean mixture for 1 hour and 15 minutes.
• Once cooked, mash, remove from heat and serve.

Content courtesy of Kenya Food Recipes, Mama Ntilie & NFH
A Recipe Book of Common Mixed Dishes With Nutrient Values, As Prepared By Communities