May 122016
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If a Kenyan ever invites you to their home and they say come to lunch be ready for something extraordinary. You see, lunch is not a one pot dish like a casserole or a simple meal of fries and sausage. Ohhhh nooo!!!. Lunch is something much bigger. You will find yourself at a table full of so many dishes that you begin to ask if you are at the right house. You see it’s custom to treat your guests to a sumptuous meal with a wide variety of meats, vegetables and starches, so big and so varied that they will never forget. Seriously, it’s an interesting trend. The families go all out. You would think their daughter was getting married!

I suggest you make friends with a neighbour and see for yourself. They will put out their best china and then serve pilau, a rice dish cooked in the heavenly spice blend (pilau masala), beef stew seasoned with Royco a traditional spice, white coconut rice, roasted rosemary potatoes, matoke made from plantain and cooked in a curry sauce, cabbage sautéed in onion and garlic and finished off in tomatoes and peppers, and that’s not all. You will get sautéed kale that makes you want to dance, and ugali a fine corn meal dish, often served with fish grilled to perfection and my most favourite of the entire ensemble, mukimo. Hooray for mukimo! I remember having mukimo as a child and it continues to be a favourite in our household.  I am not sure why, but maybe it’s because we always had the best potatoes, freshest peas and most beautiful dark green leafy kale growing in our backyard garden. Ahh the memories!

Here, I share with you a recipe for making Mukimo. I like to make mine with sautéed peas and spinach. It’s easy to make and you will have all of your friends and family asking for this recipe.

Beef Herb Kebab

Kebab on the other hand is what you eat we you are out. You can find this at most fish and chips restaurants. The kebabs go well with just about anything, especially rice or pita bread.

I thought the kebab would go well with this mukimo. It’s a delicious mix of ground beef in fresh onion, fresh garlic, fresh ginger, fresh cilantro,thyme,basil and oregano spices all battered and deep fried until golden brown. You must use the fresh onion, ginger, garlic and cilantro. Do not use substitute with powder or it will not be the same. The kebab is crispy on the outside, soft and oh so delicious on the inside.

Mukimo Ingredients

Peas and Spinach

  •  2 Tbsp olive oil
  • ½ onion, chopped
  • 2 cups of peas, defrosted
  • 1tsp garlic powder
  • 2 cups spinach, shredded

Mashed potatoes

  •  4 large potatoes, washed, peeled, diced
  • ½ tsp salt
  • 1 Tbsp butter
  • ½ tsp garlic
  • ½ tsp onion

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Making the Mukimo

  1. In a skillet, heat olive oil and cook onion until caramelized. Add peas, season with garlic and reduce heat to low. Cook 3-5 minutes.
  2. Add spinach and stir to coat with oil. Cover and cook till spinach wilts.
  3. Meanwhile, in a large pot, bring 1 quart of water to a boil. Season with salt. Carefully add the diced potatoes, cover and cook till soft.
  4. Drain the potatoes, return to the pot. Add butter, garlic and onion powder. Add the peas and spinach mix and mash with wooden spoon until incorporated.
  5. Mukimo is ready to serve with the kebabs below.


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Beef herb kebab.

This is a two step process.

  1. Prep the kebab, marinate it for about 1-2 hours and then roll into mini logs.
  2. Make a batter and then dip into batter and fry to golden brown


  • 1 pound ground beef
  •  ½ onion, finally chopped
  • 1 tsp garlic, minced
  • 1 tsp ginger, minced
  • 1 Tbsp olive oil
  • 1 Tbsp soy sauce
  • 1 beef cube
  •  ¼ tsp thyme
  •  ¼ tsp basil
  •  ¼ tsp oregano
  • 2 eggs
  • Salt and black pepper to taste
  • 1 cup of cilantro or dhania finely chopped
  • 1 ½ cup bread crumbs
  • Prepared batter
  • Oil to deep fry
  • Lemon wedges – garnish – recommended

Preparing the kebab

  1. In a dish, mix 1 pound of ground beef with onion, garlic, ginger, olive oil, soy sauce, beef cube, thyme, basil, oregano, eggs, salt ,pepper, cilantro. Stir until all ingredients well mixed.
  2. Marinate 1-2 hours in the refrigerator.
  3. Add bread crumbs into the beef mixture. Roll the mixture into several 1-2 inch balls.
  4. Then roll into sausage like logs.
  5. Get ready to batter and fry the mini beef logs.

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 Making the Quick batter

  • 2 Tbsp Flour
  • 1 Tbsp Corn meal
  • 1/2 tsp Salt
  • 1/2 cup Water- use sparingly
  • 2 egg whites
  1.  Mix together flour, corn meal and salt and transfer into a larger dish. Add water and mix into a paste adding more a little at a time until you get a thicker liquid.
  2. Separate egg whites from yolk. Whisk the egg whites until frothy and airy.
  3. Add the liquid into the whites and gently stir to make the batter.

Cooking the Beef Kebab

  1. Heat cooking oil in a large pot or fryer. Drop a little batter into the oil. If it bubbles up the oil is ready.
  2. Using tongs, dip the small beef logs into the batter and then into the oil, turning to brown all sides.
  3. Plate the kebabs over paper towel. To serve squeeze fresh lemon juice over the kebab. Enjoy!

 Thanks for coming by. Hope you make this dish and share it with your friends and family. You will have a wonderful and truly international experience.







  One Response to “Food and Culture: Mukimo and Beef Herb Kebab”

  1. […] spinach. It’s easy to make and nutritious way to have your potatoes. Click for full post and Mukimo and Beef Herb Kebab RECIPE .. […]

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