KENYE RECIPES (MASHED POTATOES)

 Mashed potatoes, sweet potatoes, grains, and other tubers – are a popular food staple found throughout Africa. Inspired by a traditional mashed potato dish, Irio, found in Kenya, this recipe gives classic mashed potatoes a boost by adding greens, peas, and corn right into the mix

Note:  You may choose frozen corn and peas can instead of canned, it  depends on your choice.

Ingredients

-         1 bunch of chard, chopped into long, thin strips (chiffonade)

-         1 can (15 oz) of corn, no salt added

-         Potatoes (yellow, red, or white), chopped into quarters

-         2 tablespoons olive oil

-         1 teaspoon dried sage

-          4 cups water to cover

-         6 garlic cloves, minced

-         1 can (15 oz) of green peas, no salt added

-          Salt  

-         Pepper to taste

Method

    -         Peel and wash potatoes, cut in small size, boil 4 cups of water.

    -         Drop in the potatoes and boil for  20 minutes.

    -         In a smaller pot or pan, add 2 tablespoon of olive oil and cook on low heat. Add garlic, collard greens, cayenne, and salt; sauté for about 4 minutes. Add the corn and continue to cook on low heat for another 4 minutes.

   -         After 13 minutes add the peas to the potatoes to boil.

   -         When the potatoes and peas are done, drain off most of the water (leaving about 1⁄2 cup behind) and mash them with a potato masher or large spoon until smooth.

   -         Stir the greens, garlic, corn, and sage into the potato-pea mash.

   -         Salt to taste and enjoy!

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