Kimanga (Taita–Taveta Highlands Mash)

Prep time: 15 mins | Cook time: 45 mins | Serves: 4

About the Dish

Kimanga is a cherished traditional meal from the Taita–Taveta Highlands of Kenya a hearty mash of green bananas (matoke) and beans that’s rich, comforting, and deeply rooted in home cooking. The blend of earthy matoke, creamy coconut, and nutty undertones makes it a wholesome staple often served with Sukuma wiki, coconut beef stew, or spicy kachumbari.

Ingredients

• 8–10 medium green bananas (matoke), peeled and sliced
• 2 cups boiled beans (rose coco, nyayo, or your preferred type)
• 1 medium onion, finely chopped
• 2 tomatoes, grated or blended
• 2 cloves garlic, minced
• 1 tsp grated ginger
• 1 green chili or ½ tsp cracked black pepper (optional, for heat)
• 1 tsp turmeric powder (optional, for color)
• 1 tbsp tomato paste, fish sauce, or soy sauce (optional umami boost)
• ½ cup thick coconut milk (or 2 tbsp coconut cream + ¼ cup water)
• 2 tbsp vegetable oil or ghee
• Salt, to taste (season during cooking and adjust at the end)
• 1–2 tbsp lemon or lime juice (or a splash of vinegar)
• Fresh coriander and scallions or chives, chopped
• Toasted groundnuts, fried shallots, or roasted pumpkin seeds (for garnish)
  
  

  Instructions

1. Boil the Bananas and Beans
   -Peel and slice the green bananas, dipping the knife in water to reduce stickiness.
   -In a large sufuria, cover bananas with water and boil 15–25 minutes, until a knife slides in easily and pieces mash without resistance.
   -If not already cooked, boil the beans separately until tender; drain and set aside.
2. Make the Aromatic Base
   -Heat oil or ghee in a wide pan over medium heat.
   -Add onions and sauté 6–8 minutes until soft and golden.
   -Stir in garlic, ginger, chili (or black pepper), and turmeric. Cook 30–60 seconds until fragrant.
   -Add tomatoes, tomato paste (or soy/fish sauce if using), and a pinch of salt.
   -Simmer 5–7 minutes until thick, glossy, and well-reduced.
3. Combine and Mash
   -Add boiled beans to the tomato mixture; stir to coat.
   -Add boiled bananas and begin mashing gently using a wooden or potato masher, leaving some chunks for texture (about 70 % smooth).
   -Gradually add most of the coconut milk while mashing until creamy and cohesive.
4. Simmer and Adjust
   -Add the remaining coconut milk and a splash of hot water if too thick.
   -Simmer gently for 5–8 minutes, stirring often to prevent sticking. Avoid vigorous boiling to keep the coconut smooth.
   -Taste and adjust salt. Stir in 1 tbsp lemon or lime juice to brighten the flavor.
5. Finish and Serve
   -Turn off heat, sprinkle chopped coriander and scallions or chives, and top with toasted groundnuts or fried shallots for crunch.

Serving Suggestions

Serve Kimanga hot with:

• Coconut beef or chicken stew
• Garlicky sukuma wiki or kunde
• Pickled or fresh kachumbari
• Avocado slices for creaminess

Pro Tips & Variations

• Smoky flavor: For traditional aroma, cook slowly in a clay pot over charcoal orfirewood. Keep heat steady and low.
• Richer taste: Add 1 tbsp ghee or coconut oil at finish.
• Extra depth: Toast desiccated coconut lightly before mixing in.
• Coastal twist: Add a pinch of cumin or curry powder for warmth.

Storage & Reheating

Cool completely, then store in an airtight container in the fridge for up to 2 days.
Reheat gently with a splash of water or coconut milk, stirring until creamy again.