Easiest Way to Make Ultimate Whosayna’s Mokimo

Hello everybody, it's Brad, welcome to my recipe page. Today, we're going to prepare a special dish, Step-by-Step Guide to Prepare Speedy Whosayna’s Mokimo. It is one of my favorites food recipes. This time, I'm gonna make it a little bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Whosayna’s Mokimo, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Whosayna’s Mokimo delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To begin with this particular recipe, we must first prepare a few ingredients. You can cook Whosayna’s Mokimo using 10 ingredients and 1 steps. Here is how you can achieve it.

Mokimo is Kenyan mashed potatoes with veggies, very nutritious and healthy vegetarian dish

Ingredients and spices that need to be Prepare to make Whosayna’s Mokimo:

1. 1 kg Potatoes
2. 1/4 kg Peas
3. 2 cups Spinach
4. 1 cup Sweet Corns
5. As required Salt
6. Dash Black Pepper (powder)
7. 2 cloves Garlic
8. 3 tbsp Butter
9. 2 Spring Onions (chopped)
10. 1/2 cup Milk

Steps to make to make Whosayna’s Mokimo

1. Peel and slice potatoes and chop spinach. In a pot put potatoes, spinach, peas and garlic add little water and a teaspoon of oil then cook till peas done, dry up water if there is any. Mash all together add corns. Braise onions in butter till pinkish brown add mashie, salt, pepper and milk then mix well. Serve hot with barbequed/grilled/fried steak, fish or chicken. NB: can keep mashie ready then braise when serving. Can add grated cheese too

While this is by no means the end all be guide to cooking quick and easy lunches it is excellent food for thought. The hope is that will get your own creative juices flowing so you could prepare excellent lunches for your family without needing to do too terribly much heavy cooking from the approach.

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