Kimanga cha Mihogo (Mashed Cassava and Pigeon Peas)
This is a variant of the traditional Kimanga among the lowland Taita community and other drier parts of
Taita bordering the Kamba community. It was a choice meal during drought and was liked for its filling
effect. In modern times it is still common and eaten as a main meal during lunch and dinner by the entire family
Ingredients
1 ½ (1.3 kg) cassava, unpeeled, raw
3 cups (541 g) pigeon peas, dry, raw
4 tsp. (20 g) salt, iodized
21 1/3 cups (4641 g) water
Preparation 10 minutes | Cooking 2 hours 45minutes |Serves 4
• Sort the pigeon peas and wash.
• Boil 9 1/3 cups of water in a pot and add the pigeon peas. Boil the peas until soft or ready.
• Meanwhile as the pigeon peas boil, peel and cut the cassava into a separate bowl with water.
• Add 12 cups of water to the boiled peas and add the cut cassava, and cover.
• Boil for 15-20 minutes and add salt.
• Cover and cook until the cassava is tender and ready.
• Turn off the heat and mash.
• Serve hot.
Nutrition data per 100g of recipe:
Energy 823 kJ/ 194 kcal |│ Fat 0.6 g |│ Carbohydrates 39.6 g |│ Protein 4.8 g │| Fibre 5.8 g │
Vitamin A 4 mg |│ Iron 1.6 mg │| Zinc 0.85 mg
Kenyan Food Recipes download pdf
