Irio, a Kenyan side dish

Why hello again!  I have been making a lot of things that aren’t vegetarian friendly, but this recipe is sure to please all vegetarians, and those who like eating vegetables.  This is also a great way to include in the Thanksgiving dinner as an updated version to the mashed potatoes.  Let me first tell you why I made irio.  I was searching around the internet for any recipes that had potatoes in it for a side dish that I could pare with the boeuf bourguignon I posted earlier.  There were plenty of mashed potatoes recipes and I didn’t want to make the ordinary mashed potatoes recipe I have seen everywhere.  I decided to be different and keep looking.  Lo and behold, I found a recipe for a kind of mashed potato dish called irio, which is a Kenyan side dish.  What caught my eye was the simplicity of ingredients used in the dish and how easy it would be to make in between my cooking time for the boeuf bourguignon.  Super!!

Irio

Irio -- a Kenyan side dish

Irio
adapted from: http://www.seriouseats.com/recipes/2009/03/healthy-delicious-irio-kenyan-potato-and-pea-side-dish-recipe.html
Servings: 6 large side helpings
Prep time: less than 20 mins
Cook time: 30-45 mins

Ingredients:
2 cups frozen green peas
1 1/2 pounds russet potatoes, peeled and cut into small chunks
2 teaspoons salt
2 cups fresh or frozen corn
2 tbsp unsalted butter, melted

1. Place the peas and potatoes in a large saucepan and add water to cover. Stir in the salt and place over a medium flame. Bring to a boil, then reduce heat and simmer until potatoes are cooked through. Drain, reserving the liquid.

2. Simmer the corn with a little salted water in a separate saucepan for a few minutes while the potatoes and peas are cooking.

3. Mash the potatoes and peas together with a potato masher or put through a blender to form a pale green puree. Stir in the corn with a little of the reserved liquid and season to taste with salt and pepper. Serve hot. 

4. Add melted unsalted butter to give it a little more flavor and creaminess.  Can use regular butter or margarine but I decided to use unsalted because margarine and butter will add more salt to the dish.

It was a pretty cultural night, I’d say.  French cooking for the main entree and then Kenyan for the side dish…what more could I ask?  By the way, this side dish was very nutritious.  It goes well on its own too, so hope you enjoy them!  Until the next time, happy eatings!

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About foodieh3aven

Hello world. Let me first introduce myself to you. I’m currently 26 and pursuing a degree in Administration of Justice with an emphasis in Investigations. I have always been a fan and contributor to the food world as far as I could remember, whether or not it was through my eyes of watching my mom or other adults cook, eating at restaurants, or even at my own experimentation with food. I have been coined, through friends, as the Dessert chef. Why, you may ask? My friend Diana, aka: Di, and I like LOVE food and making food. She does mostly the appetizers and food-food, while I cater more to the desserts. However, we aren’t just stuck in our own arenas but dive into each other’s as well. Both of us experiment based on tastes, flavors, smells, and common knowledge of food to make oh, so yummy food. This will be my blog about my adventures, pictures included, through food. I will also delve into details on recipes as well for all of the other foodies in the world who would like to make them as well. Until my next post, happy eatings everyone!

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