Mukimo

Ingredients

• 1 kg floury potatoes, peeled and halved
• 2 cups (300 g) sweetcorn kernels, fresh or frozen
• 1 1/2 cups (200 g) green peas, fresh or frozen
• 250 g pumpkin leaves or spinach, stalks stripped
• 5 spring onions, finely sliced
• 3 tbsp butter or vegetable oil
• 2 tsp salt
• 1/2 tsp black pepper
• About 150 ml of the cooking water

Before you cook

• Peel and halve the potatoes, then rinse them.
• Strip the tough stalks from the pumpkin leaves and chop the leaves roughly.
• Slice the spring onions.

Steps

1. Put the potatoes and sweetcorn into a large pot and add just enough water to cover them.
2. Add 1 teaspoon of the salt and bring the pot to the boil.
3. Boil over medium heat for 20 minutes, until the potatoes are almost tender.
4. Add the peas and the chopped leaves and press them down into the water.
5. Cook for a further 10 minutes, until the potatoes yield completely and the greens are dark and soft.
6. Drain the pot, saving about 150 ml of the green cooking water.
7. Mash everything hard in the pot with a wooden masher, adding splashes of the reserved water, until the mixture is thick, streaked green and only slightly coarse.
8. Melt the butter in a small pan over medium heat and fry the spring onions for 3 minutes until soft and fragrant.
9. Scrape the spring onions and butter into the mash and beat them through.
10. Season with the remaining salt and the black pepper, taste, and adjust.
11. Shape the mukimo into a mound on a serving plate and serve hot.