Kenyan Irio pronounced (eer-e-o) is a yummy side dish. This dish originated from the Kikuya tribe. Maize is a staple ingredient in Kenyan cuisine as is potatoes. Peas are mashed up with the boiled potatoes and corn kernels are added. The corn and peas adds a lovely sweetness to the side dish. This dish is often eaten with the right hand and used to scoop up stews and meat. This would make a wonderful side dish with just about anything. We certainly loved irio with Nyama Choma Kenya’s national dish. Delicious!
Kenyan Irio (Mashed Potatoes, Peas and Corn)
Prep time
Cook time
Total time
Author: International Cuisine
Recipe type: Side Dish
Cuisine: Kenyan
Serves: 4
Ingredients
- Green peas -- 2 cups
- Potatoes, peeled and cut into chunks -- 1½ pounds
- Water -- to cover
- Salt -- 2 teaspoons
- Corn, fresh or frozen -- 2 cups
- Butter to taste
- Slat and pepper to taste
Instructions
- Place the 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 add in the peas and cook until potatoes are tender. 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 to form a pale green puree.
- Stir in the corn with a little of the reserved liquid and season to taste with salt and pepper.
- Add a pat of butter to taste.
- Serve hot.
