Muthokoi is a comfort food to me. It reminds me of my yester years and how labor intensive it was to prepare this dish manually using a mortar and pestle. But it also reminds me of youthful days and food adventures that I used to have those days – you know, I happen to come from Kamba ethnic community of Kenya where muthokoi is a very popular dish. Actually, this is the only traditional dish that is associated with this community.

Muthokoi is a dish enjoyed by the Kamba ethnic community in Kenya. This dish has been a staple of the Kamba for generations. Muthokoi translates to “de-husked” in Kamba language and it captures the essence of this dish – a mixture of de-husked maize and beans. These two ingredients, maize and beans are essential in the Kenyan culinary landscape. Many of the traditional Kenyan dishes such as ugali and mukimo (mashed potatoes with maize and beans) are made using these ingredients.

What is Fried muthokoi made of?

Fried muthokoi dish is made of boiled de-husked maize mixed with either beans or peas. The mixture is then fried using oil, onions, and tomatoes. Traditionally, de-husking of the dry maize was done using a mortar and pestle. The dry maize was moistened with water and then the husks on the maize were removed by repeatedly pounding the moistened maize using the mortar and pestle. However this process has now been mechanized and de-husking is done by using a milling machine.

How is Fried muthokoi prepared?

Muthokoi is prepared by first boiling the maize and the beans or peas until they are soft. Then the cooked maize and beans are then fried with oil, onions and tomatoes. The boiled maize/beans mixture can also be eaten without frying. Here are the ingredients that you will need to prepare:

Ingredients:

• De-husked dry maize (corn)- This is the base of the dish. De-husking removes the tough outer layer, making it softer and easier to cook and digest.
• Dry beans- Beans complement the maize, adding protein and a creamy texture.
• Tomatoes- These form the base of the sauce.
• Onions- They enhance the aroma and flavor of the overall meal.
• Cooking oil- Used for sautéing onions. Oil help to enhance flavor and facilitates even cooking.
• Water for boiling- Used for cooking the maize and beans until tender.
• Spices and seasoning- They elevate the dish with warmth and complexity.
• Parsley- Helps to add flavor to the dish.
• Salt to taste – Enhances flavors of all the ingredients.
• Baby spinach, cooking cream (optional) – Adds a nutritional boost and a pop of green color.

How to make Muthokoi

To make fried muthokoi first boil the de-husked dry maize and beans. you will need de-husked maize and beans or peas. The maize and the beans are then boiled in a stove for about 3 hours on a stove top until they are soft. Alternatively, you can use an electric pressure cooker. This lessens the cooking time to about an hour. Since beans have lectin that causes stomach gas, it is advisable to first soak them for a few hours or overnight before cooking them. You can also soak in hot water for about 30 minutes before you cook them in a stove or pressure cooker.

Once the muthokoi is well boiled and soft, you may choose to serve it as it is or fry it using cooking oil, onions and tomatoes. Frying muthokoi with onion, tomatoes and spices is to add flavor and enhance nutrition.

Instruction:

• Prepare the ingredients by chopping the onions and the tomatoes
• Pour cooking oil into a cooking pot and let it heat for 2 minutes then add the diced onions; sauté them for about 3 minutes or until translucent
• Add the chopped tomatoes and salt to taste. Cook for 5 minutes then add chopped spring onions and the spices one by one while stirring and cook for another 3 minutes or until the tomatoes are well cooking.
• Add the boiled muthokoi into the pot and stir well to mix with the tomato mixture. At this point, you can add some stock (beef or vegetable) or water to a consistency of your choice.
• Let the mixture cook for about 2 – 3 minutes before adding roughly chopped baby spinach; reduce the heat and cover the pot to allow the spinach to soften for 2 minutes; stir and add chopped parsley then remove from heat.
• Serve with your favorite salad and enjoy. You can also serve with sliced avocado on the side. Muthokoi can be enjoyed as a main dish or a side dish too.

Variation of fried Muthokoi

Basically, muthokoi can be served boiled with salt and water. However, there are different variations and ways to add more flavor, nutrition and variety to this dish. For instance, you can add vegetables such as spinach when frying. Instead of add water when frying muthokoi, you can use coconut cream or milk to add cream and nutrition to the dish. If you love cooking with spices, muthokoi gives you the opportunity to do exactly that. This will take the dish to another culinary level.

Tips and tricks of making perfect fried muthokoi

1. If you want to enjoy your fried muthokoi, start with high-quality dried de-husked maize. Make sure the maize are clean and free of any foreign particles.

2. Before cooking, soak muthokoi in water for at least 6-8 hours or overnight. This helps to soften it and reduce cooking time. It also helps to remove excess gas in the beans.

3. Change the water a few times during soaking to remove any dirt or impurities.

4. After soaking, rinse the maize under running water until the water runs clear. This ensures that any remaining dirt or impurities are removed.

5. When boiling muthokoi, use a large pot and add enough water to cover maize and beans completely. Bring the water to a boil then simmer to cook slowly.

6. You can use a pressure cooker to cook muthokoi more quickly and save time.

Other Similar Recipes

• How to make Kenyan Ugali (cornmeal)
• Easy and Delicious Kenyan Beef Pilau (Pilaf)
• How to make soft butternut chapati (flat bread)

Kenyan Muthokoi recipe

Muthokoi is prepared by first cooking the maize and the beans or peas until they are soft. Then the cooked maize are then fried with oil, onions and tomatoes. The boiled maize/beans mixture can also be eaten without frying. To make muthokoi you will need de-husked maize and beans or peas. The maize and the beans are then boiled in a stove for about 3 hours until they are soft. Alternatively, you can use a with a pressure cooker. This lessens the cooking time to about an hour.

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Prep Time: 5 minutes minutes

Cook Time: 30 minutes minutes

Boiling time: 2 hours hours

Total Time: 2 hours hours 35 minutes minutes

Servings: 4 people

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Equipment

• 1 pressure cooker Optional

Ingredients 

1x2x3x

• 250 g dry maize de-husked
• 250 g dry beans
• 1 Onion
• 2 tomatoes large
• 2 pieces spring onions
• baby spinach
• 1 tsp black pepper
• 1 tsp turmeric
• 1 tsp Dhana jeera (coriander & cumin powder)
• 1 tsp paprika powdered
• 1 tbsp salt
• 1 tsp cooking oil
• Parsley

Instructions

Step 1: Boil the Maize and Beans

• Soak the beans for several hours or overnight to help reduce cooking time and to breakdown and reduce the effects of lectin (bean protein) that causes flatulence when you eat beans. Alternatively, you can soak them in hot water for about 30 minutes for the same effect.
  
• Mix the soaked beans with de-husked maize and boil with a stove to soften them and further breakdown the protein that causes stomach gas.
  
• Alternatively, use electric pressure cooker or a manual one to boil the mixture.
  
• Assemble and prepare the other ingredients for frying boiled muthokoi; dice the onions and tomatoes.
  
• Pour cooking oil into a cooking pot and let it heat for 2 minutes then add the diced onions; sauté them for about 3 minutes or until well cooked (not burned).
  
• Add the chopped tomatoes and salt to taste. Cook for about 5 minutes, until they break down.
  
• Add chopped spring onions (if using) and the spices one by one while stirring and cook for another 3 minutes or until the tomatoes are well cooking.
  
• Add the boiled muthokoi into the pot and stir to mix well with the tomato mixture. At this point, you can add some stock (beef or vegetable) or water to a consistency of your choice.
  
• Let the mixture cook for about 2 – 3 minutes before adding roughly chopped baby spinach; reduce the heat and cover the pot to allow the spinach to soften for 2 minutes; stir and add chopped parsley then remove from heat.
  
• Serve with your favorite salad and enjoy.
  

Video

Notes

• Make sure that baby spinach and the parsley do not overcook. stir to mix them well with muthokoi mixture.
• You can replace baby spinach with any other green vegetable such as kale, pumpkin leaves, cow peas leaves etc.
• Replace salad cooking oil with ghee for a flavorful muthokoi

Nutrition

Protein: 4.8g | Saturated Fat: 0.08g | Polyunsaturated Fat: 0.22g | Monounsaturated Fat: 0.29g | Sodium: 589.95mg | Potassium: 476.21mg | Fiber: 4.56g | Sugar: 2.5g | Vitamin A: 270.76IU | Vitamin C: 8.07mg | Calcium: 39.59mg | Iron: 1.61mg

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