Entree: Kenya – Kenyan Pastoral Cuisine – Irio (A mashed combination of potatoes, green peas, and corn that forms a fluffy, seasoned staple of Kenyan pastoral cuisine)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 20 min

Total 40 min

Ingredients

- 2 lb (900 g) potatoes, peeled and cut into even chunks
- 8 oz (225 g) green peas, fresh or frozen
- 1 cup (150 g) corn kernels, fresh, canned (drained), or frozen
- 2 tbsp (30 ml) butter or ghee
- 1/4 cup (60 ml) milk, or more to reach desired creaminess
- 1 small onion, about 4 oz (115 g), finely chopped
- 1 clove garlic, minced
- 1 cup (30 g) chopped sukuma wiki or spinach, optional
- 1 tsp (5 g) salt, or to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1 tbsp (15 ml) vegetable oil for sautéing

Instructions

1. Put potatoes in a pot, cover with salted water, and bring to a boil. Cook until tender, about 15–20 minutes. In the last 3–5 minutes of potato cooking, add peas and corn to the pot (or cook separately if preferred) until heated through and tender; drain.
2. While vegetables cook, heat oil in a small skillet over medium heat. Sauté onion until soft and translucent, about 4–5 minutes; add garlic and cook 30 seconds more. If using greens, add and wilt briefly; remove from heat.
3. Return drained potatoes, peas, and corn to the pot. Mash coarsely with a potato masher or fork, then fold in sautéed onion mixture, butter, and milk. Season with salt and pepper, adjusting milk for desired texture.
4. Taste and adjust seasoning. Serve warm as a comforting starchy course alongside stews, roasted meats, or vegetables.