🌿 Utumbo Cleanse and Mukimo: A Pairing of Tradition and Health 🌿

At Muthaiga Tea Company, we believe in the profound connection between mind and body, and how the food and drinks we consume play a pivotal role in nurturing this relationship. That's why we've paired our new Utumbo Cleanse blend, a purely organic, herbal tea rooted in Ayurvedic principles of gut health, with Mukimo, a traditional Kikuyu dish beloved by tea farmers in Kenya.

This combination isn't just about flavours; it's about celebrating heritage and health.
We are thrilled to introduce our team member Sylvia's personal connection to Mukimo. Read her article as we delve deeper into her childhood journey, and… a BONUS! - We share our Mukimo recipe so you can recreate it too!

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A Childhood Memory of Mũkimo

Growing up, my grandparents’ house in Nyeri was a treasure trove of memories, especially during school holidays with my siblings and cousins. One of our most cherished traditions was making mũkimo, a beloved Kikuyu dish. Mũkimo literally means to pound, as this is how the dish is prepared. It goes by other names based on the region, like mataha, which means to scoop, describing how it is served and enjoyed.

Harvesting maize and beans was a village affair during each crop season. We'd head to the fields, the morning sun warming our backs. The women would carry the harvest back to the homestead, shell, dry, and store the grain in ikũmbĩ, a purpose-built structure for protecting the harvest from pests, weather, and theft. The duty of fetching grains from the granary was assigned to the girls. We used kiondo, colorful sisal baskets that we had helped make, to fetch the grains. We were taught how to position the basket strap across the upper chest and balance the basket on our backs, enabling us to carry more weight without hurting ourselves.

When it was time to cook, Cũcũ would balance a big cooking pot, nyũngũ, on three stones with big flames from the firewood that she had harvested with other women. She would start by boiling maize and beans, then add large cuts of potatoes and eventually place freshly picked pumpkin leaves to gently simmer until cooked. Then the pounding would begin – two women with large wooden cooking spoons, would start the pounding in a rhythmic cycle until the mixture was consistent in color and texture.

Mũkimo was a versatile dish in my grandparents’ home. For breakfast, we enjoyed it with a steaming cup of milk tea, the smoky aroma from the wood fire adding to the comforting atmosphere. At lunchtime, it was served with a hearty stew, and in the evenings, Cũcũ would refry the mũkimo with freshly picked spring onions, creating a savoury treat.

As we cooked and ate, our grandparents shared stories of their childhood, teaching us about the strength and resilience of African women from their generation. Mũkimo symbolizes my childhood, my grandparents’ love, and our Kikuyu heritage.

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Our Loved Recipe is…

Ingredients:

• 1kg potato
• Handful of pumpkin leaves/spinach
• 3 cups of soft sweet corn
• Bunch of spring onions (finely chopped)
• Spoonful of cooking oil
• Salt to taste

Procedure:

1. Peel and slice the potatoes, then clean and set aside.
2. Prepare the pumpkin leaves by removing the stalks, cutting into pieces, and blending.
3. Mix the pumpkin leaves, maize, and potatoes in a sufuria, add water, and cook well.
4. Boil the mixture for 30 minutes on medium heat. Add a pinch of salt and let it cook.
5. Reduce the heat and mash everything together until well blended. Set aside.
6. In another sufuria, heat oil, add spring onions, and cook until golden brown. Add the mashed mixture, mix well, and serve hot with beef stew, chicken stew, and kachumbari on the side.