Kenyan Mashed Potatoes and Peas (Irio)

Ingredients

• 4 large potatoes, peeled and cubed (900g) 4 large potatoes, peeled and cubed (900g)
• 2 cups (300g) fresh or frozen peas 2 cups (300g) fresh or frozen peas
• 1 medium onion, finely chopped 1 medium onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• Salt and pepper to taste Salt and pepper to taste
• Optional: 2 tablespoons cream or butter Optional: 2 tablespoons cream or butter

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 5g, 1g
• Carbohydrates (total, sugars): 48g, 5g
• Protein: 6g
• Fiber: 7g
• Salt: 1g

Preparation

1. 1.
   Boil the potatoes in a large pot of salted water until tender. Drain and set aside.
2. 2.
   In a separate pot, bring water to a boil and blanch the peas for 2-3 minutes. Drain and set aside.
3. 3.
   In a large skillet, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until golden brown.
4. 4.
   Add the ground cumin, ground coriander, and turmeric powder to the skillet. Stir well to combine the spices with the onion and garlic mixture.
5. 5.
   Add the cooked potatoes and peas to the skillet. Mash them together using a potato masher or fork until well combined.
6. 6.
   If desired, add the optional cream or butter to the mixture for extra richness. Stir well to incorporate.
7. 7.
   Season with salt and pepper to taste. Continue to cook for an additional 2-3 minutes, allowing the flavors to meld together.
8. 8.
   Remove from heat and serve hot.

Treat your ingredients with care...

• Potatoes — Make sure to boil the potatoes until they are tender but not mushy. Overcooking can result in a watery consistency.
• Peas — If using frozen peas, thaw them before blanching. This will help them retain their vibrant green color.
• Onion and garlic — Sautéing the onion and garlic until golden brown adds depth of flavor to the dish.

Tips & Tricks

• For a spicier kick, add a pinch of chili powder or cayenne pepper to the spice blend.
• Customize the dish by adding other vegetables such as carrots or corn.
• Serve Irio as a side dish with grilled chicken or fish for a complete meal.
• Leftover Irio can be refrigerated and reheated the next day. It tastes just as delicious!

Serving advice

Serve Irio hot as a main course, accompanied by your choice of protein and a side of fresh salad or steamed vegetables.

Presentation advice

Garnish the Irio with a sprinkle of fresh chopped cilantro or parsley for a pop of color. Serve it in a shallow bowl or on a plate, allowing the vibrant green peas to stand out.