Directions

• Place the peas and potatoes in a large saucepan and add water to cover. Stir in the salt and place over medium flame. Bring to a boil, then reduce heat and simmer until potatoes are cooked through. Drain, reserving the liquid
• Simmer the corn with a little salted water in a separate saucepan for a few minutes while the potatoes and peas are cooking
• Mash the potatoes and peas together with a potato masher. Stir in the corn with a little of the reserved liquid, pureed spinach and season to taste with salt, ground garlic and pepper. Serve hot with nyama choma and kachumbari