Kenyan Muthokoi
Muthokoi is a traditional Kenyan dish made from pounded or milled dried maize (corn). It's a hearty and nutritious meal, often prepared with beans and served as a staple, especially in the Ukambani region.
🧂 Ingredients
- 500 g Dried maize (muthokoi)
- 2 liters Water
- 250 g Kidney beans(soaked overnight or canned, rinsed)
- 2 medium Onions(chopped)
- 3 medium Tomatoes(chopped)
- 3 cloves Garlic(minced)
- 1 inch piece Ginger(grated)
- 3 tbsp Cooking oil
- to taste Salt
- 1/2 tsp Black pepper(freshly ground)
- 1/4 cup Coriander leaves(chopped, for garnish (optional))
👨🍳 Instructions
- 1
Rinse the dried maize thoroughly. If using dried beans, ensure they have been soaked overnight and rinsed.
💡 Tip: Soaking dried maize can reduce cooking time. - 2
In a large pot, combine the maize, water, and soaked beans (if using dried). Bring to a boil, then reduce heat, cover, and simmer for about 1 to 1.5 hours, or until the maize and beans are tender.
⏱️ 1 hour 30 minutes💡 Tip: Add more water if needed to keep the maize and beans submerged. - 3
While the maize and beans are cooking, prepare the sofrito. Heat the cooking oil in a separate pan over medium heat. Add the chopped onions and sauté until softened and translucent, about 5-7 minutes.
⏱️ 7 minutes - 4
Add the minced garlic and grated ginger to the pan and cook for another minute until fragrant.
⏱️ 1 minute - 5
Stir in the chopped tomatoes and cook until they break down and form a thick sauce, about 8-10 minutes.
⏱️ 10 minutes - 6
Once the maize and beans are tender, drain off any excess water, leaving just enough to moisten the mixture. Stir in the prepared tomato-onion mixture.
💡 Tip: If using canned beans, add them at this stage and cook for another 10-15 minutes to allow flavors to meld. - 7
Season with salt and freshly ground black pepper. Stir well and let it simmer for another 10-15 minutes, allowing the flavors to meld.
⏱️ 15 minutes - 8
Serve hot, garnished with fresh coriander leaves if desired.
💡 Tip: Muthokoi can be served as a standalone meal or as a side dish.
💡 Pro Tips
- ✓The key to good muthokoi is patience; it requires slow cooking to become tender.
- ✓Ensure the maize is properly pounded or milled to the right consistency; too fine and it will be mushy, too coarse and it will be tough.
- ✓Variations include adding other vegetables like spinach or kale towards the end of cooking.
🔄 Variations
- Add a pinch of chili flakes for a spicy kick.
- Incorporate other legumes like cowpeas or green grams.
- Some recipes add a bit of coconut milk for richness.