A smooth, emerald-green mash of potatoes and green peas mixed with whole corn kernels, a Kikuyu comfort food that is simpler cousin to mukimo.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Instructions
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1
Boil cubed potatoes in salted water for fifteen minutes until completely tender and easily pierced with a fork.
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2
In a separate pot, cook green peas for five minutes until bright green and tender.
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3
Drain potatoes, add butter and milk, and mash until smooth with no lumps remaining.
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4
Fold in cooked peas and corn kernels, mixing until the mash turns a speckled green color.
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5
Season with salt and pepper. The texture should be smooth with whole peas and corn adding pops of texture.
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6
Serve in a mound alongside grilled meat, stew, or fried fish.
Did You Know?
Irio is the everyday version of the more elaborate mukimo, and many Kenyan children grow up eating it several times a week.
Chef's Notes
Equipment Tips
- large pot
- potato masher
- colander
Garnishing
butter pat
Accompaniments
grilled meat, stew, fried fish
The Story Behind Irio
Irio is the humble, everyday ancestor of the more festive mukimo. Where mukimo incorporates leafy greens and is reserved for special occasions, irio is the workday version that fuels ordinary life in central Kenya. The dish demonstrates the Kikuyu talent for creating satisfying, nutritionally complete meals from the garden crops of the highlands: potatoes, peas, and maize.
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