Kikuyu/Meru Njahi and Stew

22

(Good for breastfeeding mothers & those recovering from ailments.)
Ingredients
Njahi (2 glasses); njugu (2 glasses); Roscoco beans (2 glasses);
green maize (1 glass); green bananas (1 bunch); potatoes (1 kg);
2 red onions; ½ garlic; 1 piece ginger; 1 bunch coriander;
2 sliced carrots; 2 tomatoes; powdered groundnuts (2 spoonfuls);
ground soya (1 spoonful); 150 gms corn oil.
Preparation
Wash njahi and njugu until clean then boil in a covered pot for
about an hour. Rinse, then add green maize and continue cooking until mixture becomes soft. Peel bananas and potatoes and wash them clean.
Boil them separately until they are soft. Once the njahi/njugu/maize
mixture is ready, drain it and then pound until it becomes a smooth paste.
Cover the mixture (mukimo) with foil paper or keep in a hot pot.
Wash and slice onions. Clean and grind ginger and garlic. Add some
corn oil into a pot and fry the mixture of garlic, ginger and onions
until brown. Add sliced carrots and leave them to cook for 5 minutes.
Slice and add coriander and tomatoes and simmer for a few minutes.
Add salt to taste. Then add 3 glasses of water and leave to boil. Make a
paste from the groundnuts and soya beans, then add this to the pot of
stew and simmer for 10 minutes. Serve the stew with the mukimo.

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