Mukimo casserole

Hello there! I’m sure you are wondering what I’m doing making a post at this our. Lets just say life happened and together with some bad planning, some things just didn’t happen. But better late than never.

This is my #Onja post, It should have gone up yesterday. But I just couldn’t sleep today before making sure it was up. What is Onja you ask? Well, it’s an exciting new project, you may read about it here.

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If you’ve read about #Onja then I can go ahead and tell you that the theme for this months blog tour posts is layers. In thinking about what would make a unique post that  (possibly) has never been done before, I recalled that I had created this recipe a while back, more than 2 years ago actually, but never posted it. So I looked up the old recipe, refined it a bit , and voilà!   

For this recipe you will need some ready made mukino, a mince meat stew and some grated cheese for topping. For this post, I will show you how I made the mince beef. Then later in another post, I show you how I made the mukimo. So let’s get going with the meat…

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fry some onions till they start to brown a little. Then add  3 or 4 chopped tomatoes and let them fry with the onions, stirring frequently, until they are soft and broken down.
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Then add the 1/2 liko of mince, 6 cloves of grated/crushed garlic and  a teaspoon of grated ginger. Stir them in. Cover and let the meat cook, stirring every so often until it is done.
there is the meat ready for the casserole
there is the meat ready for the casserole

This is actually an awesome way to refresh some old mukimo. Especially if you’ve had an event and too much left over. Most people in your house will probably frown if you said they had to eat it again for lunch a dinner. But if you refresh it like this… they’ll just ask for more.

there's my leftover mukimo. It was in the fridge so I let it out to warm up to room temperature before I started layering in the casserole dish.
there’s my leftover mukimo. It was in the fridge so I let it out to warm up to room temperature before I started layering in the casserole dish.
hen pick your dish, pick something that is high on the sides, enough for 3 layers
when picking your dish, pick something that is high on the sides, enough for 3 layers

When layering start with a layer of mukimo at the bottom of your dish. Then add all the mince, the place he remaining mukimo on top, covering all the mince as in the photo below

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side view of the delicious layers
side view of the delicious layers
then top it up with fresly grated cheese, parmesan cheese if you have it.!
then top it up with freshly grated cheese, parmesan cheese if you have it

Then place in the oven at 180°C for 40 to 45 minutes

The great thing about mukimo is that it’s mostly mashed potatoes. So anything you can do with mashed potatoes is also doable with mukimo. At least in my mind it is.

and there is is 45 min later...
and there is is 45 min later…

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serve generously, with some avocado, if you like avocado, or a little simple salad
serve generously, with some avocado, if you like avocado, or a little simple salad

This dish truly is delicious! Try it out, feel free to flavour the meat as you would prefer as well, the possibilities are endless!

Enjoy! and be sure to check out Thursday’s posts from the rest of the #Onja team. Links are in the blogroll in the sidebar.

A blessed weekend to you all!

About aika

Making, eating and sharing good food are a splendid way to start, brake and end a day! I post good eats on www.pendolamama.co.ke. Life is a feast, eat up!

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