Kīmitū, spinach and mutton #AuthorMarathon

Name: Kīmitū, spinach and mutton #AuthorMarathon
Cuisine: Kenyan
Ingredients: Mutton; Spinach; Potatoes; Peas; Onions, tomatoes, garlic, green pepper, oil and salt

Kezzy Gachihi #KezzyBaker @KezzyBaker

Kerugoya Town

Kīmitū is mashed potatoes with peas (basically mukimo without the maize)

Kezzy Gachihi #KezzyBaker @KezzyBaker

Kerugoya Town

Kīmitū is mashed potatoes with peas (basically mukimo without the maize)

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Ingredients

Mutton
Spinach
Potatoes
Peas
Onions, tomatoes, garlic, green pepper, oil and salt

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Steps

1

Prepare your ingredients, Peel potatoes and chop the vegetables.
2

Boil the peas in salty water to maintain the colour. (You can use a dash of bicarbonate of soda instead of salt)
3

In a bigger sufuria, boil your potatoes until well done. Add in the peas and simmer for 5 mins. Drain any excess water and mash them up. Add salt to taste. (For flavour, you can add blue band)
4

In a pan, sauté onions and add in garlic, tomatoes and pepper. Stir until cooked. Add in the mutton, salt and mix well to incorporate them. Add a ½cup of water and cook on medium heat until well done(add more water if it dries up and still not cooked).
5

Use a tbsp of cornflour to thicken the sauce.
6

Put the spinach in a sufuria, drizzle oil on top and sprinkle onion rings (white onion) and salt. On medium heat, stir them for 2-4 mins and turn off fire.
7

Serve and enjoy your meal.