Refer to this vegan tutorial on Kenyan irio mash

Gather the following ingredients

The Ingredients You Need to Make Vegan Kenyan Irio mash includes two large potatoes (peeled and cubed), a cup of fresh or frozen green peas, a cup of fresh or frozen corn kernels, a bunch of spinach (roughly chopped), salt to taste and two tablespoons of olive oil.

These ingredients not only impart the authentic taste of this dish, but are also easily accessible.

Prepare your vegetables

First, boil the potatoes in a large pot of salted water until they are tender but still hold their shape, about 15 to 20 minutes.

In another saucepan, boil the green peas and corn together until cooked through, no more than five minutes to retain their bright color and slight crunch.

Cook the spinach separately

Meanwhile, while your potatoes and other vegetables are cooking, take a frying pan and heat it over medium heat with a tablespoon of olive oil.

Stir in the chopped spinach with a pinch of salt. You want to cook it until it’s wilted but still bright green – this is about three to four minutes.

Cooking spinach separately ensures that it retains its vibrant color and nutrients.

Mash it all together

Once all your vegetables are thoroughly cooked, drain them thoroughly and return them to the large pot you used to boil the potatoes.

Add another tablespoon of olive oil and a little salt to taste.

Go in with a potato masher or fork and mash everything until it’s as smooth or thick as you like.

Some people prefer a creamier puree, while others like a little texture.

Serve hot

The Hot Vegan Kenyan Irio the puree can be served as a side or main dish with additional vegetables or salad for added nutrients.

Its versatility pairs well with various dishes, while also being a standalone meal.

This recipe emphasizes the natural flavors of each ingredient, paying homage to traditional Kenyan cuisine while supporting plant-based lifestyles.