 |
|
Food from the African savanna has traditionally made use of the ingredients easily available to both herders and farmers.
Irio is a popular side dish made by the Kikuyu people, and is served on any occasion, from a family meal to celebrations like weddings. It is often accompanied by grilled meat.
| Rating:
no stars |
 |
 |
|
 |
|
 
8 ounces dried green peas
6 ears fresh corn, cut from core, or 1 1/2 cups of frozen corn
2 lbs. peeled potatoes, diced (about 4 large potatoes)
1/2 lb. spinach
2 tbsps. butter
Salt and Pepper
Method
Cook dried green split peas according to package directions in salted water until just short of fully tender. (About 1 1/2 hours) Drain and put to the side. Boil potatoes until they are still a bit firm. Add the corn and cook for about 10 minutes. Then, add the peas. When entire mixture is soft, add the spinach. Cover pot and remove from heat until spinach is cooked. Drain and mash together with butter. Add salt and pepper to taste.
Leftover irio can be shaped into balls and deep-fried.
Makes 2 servings.
|
|
|
|
|
How did this dish taste to you? This is your chance to let other
cooks know! Five stars is the highest score and zero is the lowest.
|
|
Photo credit: Sebastian Bolesch/Das Fotoarchiv
|
|
