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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This is a traditional recipe from Kenya. Got this from a local multicultural festival. Ingredients:
1 large baking potato, chopped |
2 1/2 cups chicken broth |
3 cups corn kernels (canned or frozen) |
1 cup red kidney beans (canned or cooked) |
16 ounces frozen chopped spinach, thawed |
butter, to taste |
salt & pepper |
Directions:
1. Put potato in medium saucepan and cover with broth. Bring to a boil over high heat, cover, and cook 10 minutes.
2. Add corn, kidney beans, & spinach. Stir and continue to cook, covered for 10 minutes, to heat through.
3. Remove from heat. Drain off most of the liquid into medium bowl and set aside.
4. Add butter, salt & pepper to taste. Using a fork or potato masher, mash mixture, adding moreof the drained liquid, if needed, to make mixture the consistency of mashed potatoes.
5. Serve warm.
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