Nyenyi (Mashed Pigeon Peas & Green Maize)
“Nyenyi” is a traditional delicacy among the Embu community. It is made of green maize mashed with potatoes and pigeon peas. It is eaten during lunch and dinner by the entire family. Sometimes, the left-over of this dish is eaten as breakfast. Traditionally, this dish was eaten dry but in modern times it is eaten with variety of stews.
Ingredients
2 ½ cups (474 g) pigeon peas, dry, raw
6 potatoes, unpeeled, Irish, white (1.6 kg)
200 g pumpkin leaves, raw
3 maize cobs with kernels (750 g)
4 tsp. (20 g) salt, iodized
1/3 cup (61 g) margarine
30 cups (6472 g) water
Preparation 10 minutes | Cooking 3 hours | Serves 4
• Sort and wash the pigeon peas. Put into a pot with 23 cups of water and cover.
• Boil to cook for 2 hours.
• Expose the maize kernels by pulling back the husks and carefully remove the silk.
• Remove kernels from the cobs by hand in rows or use a corn zipper.
• Wash the maize and add to the boiling pigeon peas. Continue boiling until both are tender and ready.
• Remove from heat, drain any remaining water and put into a bowl.
• Meanwhile, prepare and cut the potatoes.
• Remove the pumpkin stalks, wash and cut the pumpkin leaves and hand blend with salt.
• Put the cut potatoes, salted pumpkin leaves, followed by the boiled pigeon peas-maize mixture into a cooking pot.
• Add the rest of the water, cover and cook until the potatoes are ready and soft.
• Add margarine, remove from heat and mash
• Serve while hot.
Nutrition data per 100g of recipe:
Energy 524 kJ/ 125 kcal │| Fat 2.3 g │| Carbohydrates 17.8 g |│ Protein 4.9 g │| Fibre 6.5 g │
Vitamin A 23 mcg │| Iron 1.8 mg |│ Zinc 0.89 mg
Kenyan Food Recipes download pdf
