They say that, if you cut open a Kikuyu’s heart, there’s a good chance you’d find layers of mashed potatoes in there. 

Somewhere between the rise of potato stews, bhajia, and mukimo, we abandoned a legend, ngunja gutu, that humble yet glorious dish made of potatoes and maize flour. 

This was no ordinary meal. This was the ancestral mash-up that fueled generations, a comfort food before “comfort food” became a hashtag.

Ngunja gutu is a hearty mash of boiled potatoes and maize flour. Imagine it as mukimo’s simpler, less fussy cousin. 

The method to prepare it is simple: you boil your potatoes till they’re soft, sprinkle in maize flour, mash it all together, and it goes well with any kind of side dish you might have in mind.

Ngunja gutu does sound like a full on carbs chaos, but our ancestors knew what they were doing. The reason it deserves a comeback in your meal plan is because it is an energy boost, this meal can give you slow and steady energy that is perfect for a long day of work.

It’s surprisingly good for digestion and it is gluten-free. Lastly but not least, potatoes have potassium, vitamin C, and vitamin B6, these nutrients can help in keeping our immune system in shape.

Basically, ngunja gutu is a pre-gym meal that my grandmother didn’t post on Instagram.

Ngunja gutu is delicious and made with ingredients you probably already have in your kitchen. Maybe it’s time we stop chasing imported diets and return to what truly sustains us.

Bring back ngunja gutu, because if there’s one thing Kikuyus know best, it’s how to turn a potato into happiness.