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from: Eastern Africa | cooking method: boiling-simmering

Irio

Irio, a mixture of mashed potatoes and corn (maize), is a traditional dish among the Kikuyu people of Kenya. In fact the name of this dish is the Kikuyu word for food. Another Kikuyu dish, an even more basic irio, is Githeri. Irio is also similar to Southern Africa's Moroko.

What you need

• one cup dried peas (or one pound of canned peas)
• several potatoes
• six ears of fresh corn (or maize), removed from the cob (or one pound canned corn)
• one-half pound greens or spinach
• black pepper, salt
• chopped fried onion (optional)
• lima beans (optional)

What you do

• Boil dried peas until nearly tender. Drain off extra water. (Or start with canned peas.)
• Add potatoes, corn, and greens, and optional ingredients. There should be just enough water to allow vegetables to steam cook. Simmer until tender. Mash with a potato masher until smooth and thick.
• Serve hot. Roasted or grilled beef steak (or other meat) with gravy is often served with Irio; this is called Nyama na Irio (Meat and Irio). To prepare Nyama na Irio: Place a large mound of Irio on each plate, and use a spoon to make a hole in the center of the mound. Fill the hole with the meat (which should be cut into bite-sized pieces after it is cooked), and cover this with gravy. See Nyama Choma.
• Leftover irio can be formed into patties and fried in hot oil.

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