Kimito (Mashed Beans & Potatoes)
Kimito is common among the Embu, Kikuyu and Meru communities. It is served as a main dish during
lunch or dinner and enjoyed by the entire family. Traditionally, this was eaten dry but in modern day this dish is sometimes accompanied by various stews. It is also served to infants above 6 months of age
Ingredients
10 potatoes, unpeeled, Irish, white, raw (1.9 kg)
3 cups (515 g) beans, kidney, raw, dry
4 tsp. (21 g) salt, iodized
½ tbsp. (7 g) cooking oil
36 1/3 cups (7898 g) wate
Preparation 10 minutes | Cooking 3 hours | Serves 4
• Sort and wash the kidney beans.
• Put beans and 23 cups of water into a pot. Turn on the heat and boil until the beans are soft and ready; about 2 hours 30 minutes.
• Meanwhile, peel and wash the potatoes.
• Remove the boiled beans and transfer to a bowl.
• Put potatoes into a pot and spread the beans on top.
• Add the rest of the water and salt. Cover and cook for 50 minutes or until the potatoes are soft and tender.
• Drain the excess water if necessary.
• Add the cooking oil and mash the content to a smooth consistency.
• Serve while hot.
Nutrition data per 100g of recipe:
Energy 537 kJ/ 127 kcal │| Fat 0.8 g │| Carbohydrates 21.6 g │| Protein 5.7 g │| Fibre 5.4 g │
Vitamin A 0 mcg |│ Iron 2.2 mg |│ Zinc 0.77 mg
Kenyan Food Recipes download pdf
