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DutchNYAMA NA IRIO (Beef in Green Potato Mash)

Nyama Na Irio (Beef in Green Potato). A dish from Kenya prepared by the Happy Chief Cook.

Servings: 4.
Preparation time: 1.5 to 2 hours.


1.2 kg potatoes (waxy)
2 cans peas (drained weight to 140 grams),
2 cans corn kernels (drained weight to 140 grams),
1 to 1.5 deciliter of whole milk,
150 grams butter
sea salt,
4-season pepper,
1 teaspoon nutmeg,
3 tablespoons flour,
800 grams fillet mignon,
6 large hard onions,
2 chicken bouillon cubes,
1.5 liters of water,
1 tablespoon parsley,
few small sprigs of parsley for garnish.


The Irio:

Let the peas drain and collect the moisture.

Remove the peas through a sieve or vegetable mill to make a puree (or puree them in a blender).

Let the corn kernels drain and add the collected fluid to that of the peas.

Brush the potatoes clean under running water.
Boil the potatoes in their skins on low heat for about 25 to 30 minutes.
Rinse the potatoes and puree them with skin and all.

Add the peas puree, milk, 50 grams of butter and the collected fluid to the mashed potatoes.
Mix it together well.
Try to ensure that no lumps remain, it should be a smooth mass and a uniform green color.

Add salt to taste, 4-season pepper and nutmeg and stir together well.
The structure has to be firm and thick.
If it ain't that firm and thick then carefully on a low heat stirring to thicken.

Stir then the drained corn kernels through.

The meat and sauce:

Start with the onions, cut them into thin rings.
Fry the onions in 50 grams butter over medium heat stirring continuously until they begin to brown.

Then add some salt, 4-season pepper and a few drops Tabasco, and crumbling 1 chicken bouillon cube through.
Pour 1 liter of boiling water over it and let it cook on low heat until half the liquid has disappeared.

Puree the onions.
Let then the sauce further thicken to half-sauce thickness.
Put it to the side until you need it again.

Cut the meat into strips of 2 x 0.5 x 0.5 inches.

Bake them light brown in 50 grams butter.
Remove the meat from the pan.

Mix the meat juice with 3 tablespoons flour in order to make a roux.
Stir-fry it for 1 minute.
Add the onion sauce and season to taste further with sea salt, 4-season pepper and a little Tabasco.
Bring to the boil and allow to bind the sauce, stirring the whole time.

Put the meat into the sauce and let it simmer for a few minutes.


Preheat the plates.

Spoon a mound Irio in the middle of a plate.

Make in the middle of the mound a hole with a diameter of about 5 cm.

Fill the hole with the beef slices and sauce.

Spread the Irio smooth, so everything looks like a volcano.

Pour some sauce around the volcano.

Sprinkle some chopped parsley and place here and there a small sprig of parsley.


Prepared by the Happy Chief Cook. Added January 30, 2010