Irio — Print Recipe — The Culinary Codex

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.

Ingredients

1 Boil cubed potatoes in salted water for fifteen minutes until completely tender and easily pierced with a fork.
2 In a separate pot, cook green peas for five minutes until bright green and tender.
3 Drain potatoes, add butter and milk, and mash until smooth with no lumps remaining.
4 Fold in cooked peas and corn kernels, mixing until the mash turns a speckled green color.
5 Season with salt and pepper. The texture should be smooth with whole peas and corn adding pops of texture.
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.