Tag: Mashed Dishes

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.

Enriched Matoke
This a typical infant dish among the Kisii community. It is wonderfully enriched with peanut butter paste to give it a smooth taste. Infants are fed on this from the age of 6 months onwards. Sometimes, this recipe is made with some green leafy vegetables.

Ingredients
– 9 green bananas, unpeeled, raw, unpeeled (1.5 kg)
– ¼ cup (68 g) peanut butter
– 1 tsp. (5 g) salt iodized
– 4 ½ cups (968 g) water

Preparation 5 minutes | Cooking 25 minutes | Serves 4
• Peel and wash the bananas.
• Put the washed bananas into a pot, add salt and all
the water, and bring to a boil.
• Cook until the bananas are ready and tender.
• Remove from heat; add the peanut butter and mash.
• Serve while hot.

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

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.

Mashed Bananas Plain
This is a typical infant dish among many Kenyan communities. It is usually mashed to a light texture and
sometimes served with added milk. Sometimes a green leafy vegetable may be added and mashed together.

Ingredients
– 9 unpeeled bananas, green, raw (1 kg)
– 2 1/8 cups (465 g) water
– 1 tsp. (5 g) salt iodized

Preparation 10 minutes | Cooking 45 minutes | Serves 4
• Peel the bananas and clean them.
• Put in a cooking pot, add all the water and salt.
• Bring them to a boil until the bananas are tender.
• Mash and serve warm.

Banana puree, which is high in potassium, gives other fruit purees a creamier texture and makes yogurt sweeter. To prepare this perfect first meal for your baby, simply follow our simple step-by-step instructions.
Babies can easily mash ripe bananas between their mouths because they have a similar smooth, mushy texture to avocados. You can give your kid this as their first feeding right away or after introducing them to a variety of fruits and vegetables.

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

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

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.

Mukimo wa Njahi (Raw & Ripe Bananas)
This sweet Mukimo wa Njahi is prepared using ripe bananas typical among the Kikuyu community. It was prepared mainly for lactating mothers and during dowry ceremonies. To date, this remains an important recipe among the Kikuyu community and is served mainly during Lunch.

Ingredients
– 5 1/8 cups (1 kg) Njahi dolichos lablab, black beans, raw, dry
– 21 large (3 kg) raw, unpeeled bananas
– 12 large (1.2 kg) ripe, unpeeled bananas
– 5 tsp. (21 g) salt iodized
– 28 ¾ cups (6037 g) water

Preparation 10 minutes | Cooking 4 hours 30 minutes | Serves 8
• Sort the black beans, wash, and cook in 23 cups of
water for 4 hours or until ready or soft.
• Mash the black beans until smooth.
• Meanwhile, peel the ripe bananas and set aside.
• Boil the green bananas in 2 ½ cups of water until
they are soft.
• Once ready, add the peeled ripe bananas. Add the
rest of the water and salt into the mixture.
• Let the water come to a boil. Add this mixture to
the mashed black beans.
• Mash until soft and serve while hot.

A traditional treat loved by the people of central Kenya is mukimo wa njahi. It is frequently given to nursing women since it is believed to increase milk production. Additionally, it is offered at celebrations like weddings and funerals.
It is made of cooked green and ripe bananas mixed with mashed black beans, served with vegetables on the side. This meal is nutrient-dense.
This meal, mutore, is made with a specific variety of bananas. Not all bananas can be utilized to achieve the proper level of authenticity.

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

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 a 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.

Mukimo (Fresh Maize, Potatoes & Pumpkin Leaves)
This is a common dish among the Kikuyu, Meru, and Embu communities. Often eaten for lunch or dinner, it can be served with meat stew. This dish is served as a main meal for the whole family.

Ingredients
– 6 potatoes, unpeeled, Irish, raw (876g)
– 4 bunches (31 g) of pumpkin leaves
– 2 ½ cups (479 g) green maize, white, boiled
– 2 cups (453 g) water
– 2 ½ tsp. (12 g) salt iodized

Preparation 15 minutes | Cooking 1 hour 15 minutes | Serves 4
• Peel the potatoes and wash them.
• Wash the pumpkin leaves and chop finely.
• Put 2 cups of water into a pot. Add the potatoes,
pumpkin leaves, and salt.
• Cover the pot and boil the mixture for 20 minutes.
• Add the boiled maize and cover to cook for 10 minutes.
• Remove from fire and mash to serve.

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