Kenyan Smashed Veggies (Irio)
Author: Adapted from the USDA Mixing Bowl.
Recipe type: Warm vegetable side dish. HACCP Process 2, same day service.
Cuisine: Irio, a simple dish of mashed potatoes, corn, and green vegetables is a traditional Kenyan dish. This delicious version of the recipe uses local potatoes, chard, and corn to create a yummy veggie dish!
Prep time:
Cook time:
Total time:
Serves: 25
This is a CACFP / food service recipe for potatoes, corn, chard, and peas.
CACFP Crediting Information: ¼ cup (a No. 16 scoop) provides ¼ cup vegetable.
Cooking and prep level: Intermediate.
CACFP Crediting Information: ¼ cup (a No. 16 scoop) provides ¼ cup vegetable.
Cooking and prep level: Intermediate.
Ingredients
- 1 lb 13 oz Potatoes, yellow, local, fresh, peeled, quartered
- 1 lb 1 oz Green peas, fresh shelled (frozen may be substituted)
- 2 T Canola oil
- 8 cloves Garlic, fresh, minced
- 4 oz packed Swiss chard, raw, local, chopped into long, thin strips (chiffonade)
- 9 oz Corn, local fresh roasted and cut from the cob OR frozen corn
- 1 T + 1 tsp Sage, dried
- 1 tsp Onion Powder
- 1 tsp Salt
- 1 tsp Pepper
Instructions
- Add the potatoes to a large stockpot and cover completely with cold water. For 25 servings, about 2 qts. ⅓ cup. For 50 servings, about 1 gallon ⅔ cups.
- Bring to a boil over medium-high heat. Boil for 15 minutes.
- Add the peas to the pot of boiling potatoes and continue to boil the vegetables for an additional 3 minutes, or until potatoes are tender.
- Critical Control Point: Heat to 140°F or higher for at least 15 seconds.
- Drain the water from the potatoes and peas, reserving about ½ cup of the cooking water.
- Mash potatoes and peas with a potato masher or mixer. Do not over mix. If the mixture is too dry, add reserved water, 1 tablespoon at a time until the desired consistency is reached.
- Heat oil in a medium saute pan.
- Saute minced garlic, swiss chard, corn, sage, onion powder, salt, and pepper over medium-high heat until onions are tender and sage is toasted about 5-7 minutes.
- Stir the sauteed vegetables into the hot potato-pea mash.
- Taste for seasonings, adjust if needed.
- Serve ¼ cup (a No. 16 scoop).
- Critical Control Point: Hold at 140°F or higher.
Notes
Originally a dish of the Kikuyu people, irio is a hearty and nutritious accompaniment to meals that has become popular throughout Kenya. It has many variations, but potatoes and peas are the staple ingredients with corn the most common addition.
![picWRBUkh](https://harvestillinois.org/wp-content/uploads/2018/04/picWRBUkh-300x169.jpg)
![picWRBUkh](https://harvestillinois.org/wp-content/uploads/2018/04/picWRBUkh-300x169.jpg)
Nutrition Information
Serving size: ¼ cup Calories: 58 Fat: 1 g Carbohydrates: 10 g Sodium: 150 mg Fiber: 2 g Protein: 2 g