Irio

Ingredients

• Green peas -- 2 cups
• Potatoes, peeled and cut into chunks -- 1 1/2 pounds
• Water -- to cover
• Salt -- 2 teaspoons
• Corn, fresh or frozen -- 2 cups

Method

1. Place the peas and potatoes in a large saucepan and add water to cover. Stir in the salt and place over 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 ricer 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.

Variations

• In Kenya, dried green peas are often used for this dish and need to be soaked in water and then cooked separately from the potatoes.
• Add a little butter to the final puree for a little more flavor if you like.
• Stir some lima beans or sautéed greens into the puree for added flavor, texture and color.