Entree: Kenya – Rift Valley – Irio (Mashed mixture of potatoes, green peas, corn and greens seasoned with butter and herbs)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 20 min

Total 35 min

Ingredients

- 2 lb (900 g) russet or Yukon Gold potatoes, peeled and cut into chunks
- 2 cups (300 g) green peas (fresh or frozen)
- 1 cup (160 g) corn kernels (fresh or frozen)
- 2 cups (60 g) chopped collard greens or spinach
- 2 tbsp (28 g) unsalted butter
- 1/4 cup (60 ml) whole milk (or coconut milk for a coastal touch)
- 1 small onion, finely chopped (about 1/2 cup / 80 g)
- 1 tbsp (15 ml) vegetable oil
- 1 tbsp (15 ml) chopped fresh cilantro (coriander leaves)
- 2 tbsp (10 g) chopped spring onion (scallion greens)
- 1 tbsp (15 ml) lemon juice
- Salt to taste
- Freshly ground black pepper to taste

Instructions

1. Place the potato chunks in a large pot, cover with cold water, add a pinch of salt, and bring to a boil. Cook until tender, about 15–20 minutes. In the last 3–4 minutes of cooking, add the peas and corn to the same pot to blanch; drain all together and reserve.
2. While potatoes cook, heat the oil in a skillet over medium heat. Sauté the chopped onion until soft and translucent, 5–7 minutes. Add the chopped greens and cook until wilted, 2–3 minutes. Remove from heat.
3. Return the drained potatoes, peas, and corn to the pot. Add the butter and milk; mash coarsely with a potato masher so some texture remains. Fold in the sautéed onions and greens.
4. Stir in the cilantro, spring onion, and lemon juice. Season with salt and freshly ground black pepper to taste. Adjust milk or butter for desired creaminess.
5. Serve Irio hot as a simple main or alongside a braised meat or vegetable stew.