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)
- Green peas -- 2 cups
- Potatoes peeled and cut into chunks -- 1 1/2 pounds
- Water -- to cover
- Salt -- 2 teaspoons
- Corn fresh or frozen -- 2 cups
- Butter to taste
- Slat and pepper to taste
- 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.