Irio From Kenya for K

Some times simple recipes makes delicious dishes Am I  right?. This recipe from Kenya is one of those dishes. Yes my recipe for K is from Kenya. Kenya is an East African country with it's Indian ocean coastline. Many immigrants came in to Kenya and brought their ingredients in to the country. So Kenyan cuisine is a mixture of  many cultures and cuisines 

                                                                             But there are some local tribes and groups still following their culture and using their won ingredients in their cuisine. Kikuyu is the one of the largest group in the country, they are also the largest ethnic group in the country. They lives in the hilly area of the country. Kikuyu people are farmers, they grow bananas, sugarcane, yam, potatoes and many more other vegetables.

                                                                        Kikuyu people make a lot of vegetarian dishes too from their locally  grown vegetables. This Irio is a traditional Kikuyu recipe which I got after a very long research. Irio is a delicious and nutritious accompaniment to any stew. But they serve this with beef stew or any other meat stew. What I came to know is traditionally how they eat this is. Take a small portion of this Irio and dip in to the stew and have it. I made this for two times. First time we had it with a bean stew and bread that was a very heavy meal. Second time we just had it with a slice of toast. This time I thought I could have it with a soup and bread will try next time. Simple recipe but was very delicious. If  you use all fresh vegetables in this recipe the taste will increase, but you can use caned peas and corn. You can use dried green peas and corn but the taste will be little different. There are variations for this recipe too. some people will add spinach or pumpkin leaves to this. And in some recipes they didn't add onion and garlic. I my recipe I like to add onion and garlic so I included them, wanted to add spinach but I didn't get that in the market, So If it ia available for you then you spinach to the recipe.

Now let's check the recipe.

Recipe adopted from HERE

INGREDIENTS:---

Potatoes :---  500gms (peeled and cut in to cubes)

Onion  ---- 1 big finely chopped

Green peas  ---  250 gms

Sweet corn kernels  --- 250 gms

Garlic  ---  2 cloves chopped

Butter   ---  1 tabsp

Sour cream  --- 2 tea sp

Water or vegetable stock or chickne stock --- 1 cup

Salt to taste,

Nutmeg powder  -- 1/4 tea sp

Pepper powder  -- 1/2 tea sp

METHOD:----

1. Heat butter in a pan add chopped onion and garlic and saute till soft. 

2. Now add potatoes, green peas, and sweet corn (add spinach if using) and stir well for 12 minutes.

3. Add stock or water mix well and cook till potatoes are soft. Here i want to tell one point in the original recipe they drain the excess water. But I didn't like that if we drain excess water the flavor of the butter which we used for saute the vegetables will go away in the water. So avoid that and I just cooked the vegetables till all the water disappear,so the flavors will stay.

4. cook till potatoes are soft, remove from he heat and mash with a potato masher till every thing in to a lumpy consistency. 

5. Now add sour cream, salt to taste, nutmeg and pepper powder mix well to combine.

Serve with a stew and bread.   

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