Entree: Kenya – Nairobi & Central Kenya – Irio (Mashed peas, potatoes and corn seasoned with onion and herbs — a Kenyan staple vegetable mash)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 14 min

Total 30 min

Ingredients

- 2 lb (900 g) potatoes, peeled and cut into 1-inch (2.5 cm) cubes
- 2 cups (300 g) green peas, fresh or frozen
- 1 cup (165 g) corn kernels, fresh or frozen
- 1 small onion, about 4 oz (115 g), finely chopped
- 2 tbsp (30 g) unsalted butter
- 1/4 cup (60 ml) milk, warmed (or more to adjust texture)
- 1/2 tsp (3 g) kosher salt, or to taste
- 1/4 tsp (1 g) ground black pepper
- 1/4 cup (15 g) fresh coriander (cilantro), chopped
- 1 tbsp (15 ml) vegetable oil or olive oil for sautéing

Instructions

1. In a large pot, add the potatoes and enough cold water to cover by 1 inch (2.5 cm). Bring to a boil, then reduce to a simmer and cook for 8 minutes.
2. Add the peas and corn to the pot with the potatoes and continue to simmer until the potatoes are tender and the peas are cooked through, about 6–8 more minutes. Drain well.
3. Meanwhile, heat 1 tbsp (15 ml) oil in a small skillet over medium heat. Sauté the chopped onion until soft and translucent, about 5 minutes. Set aside.
4. Return the drained vegetables to the pot or a large bowl. Add the sautéed onion, butter, and warmed milk. Mash coarsely with a potato masher, leaving some texture; add more milk if you prefer a creamier consistency.
5. Stir in the chopped coriander, season with 1/2 tsp (3 g) salt and 1/4 tsp (1 g) pepper, and adjust seasoning to taste. Serve hot alongside stews, grilled meats, or roasted vegetables.