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Traditional Kenyan Cuisine

Traditional Kenyan Cuisine

Traditional Kenyan Cuisine | Dads That Cook

By Jason Glover

AvatarAuthorLaura
RatingDifficultyIntermediate

Traditional Kenyan Cuisine consisting of a hearty turkey stew, bell pepper salad, and irio - a unique and delicious combination of mashed potatoes, spinach, beans, and corn.

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Yields1 Serving
Prep Time15 minsCook Time15 minsTotal Time30 mins

Turkey Stew
 1 tbsp oil
 8 oz diced turkey breast
 ¼ cup diced red onion
 ¼ cup tomato paste
 2 tbsp cilantro
 1 tsp minced garlic
 Pre-cooked polenta
Bell Pepper Salad
 ½ cup thinly sliced green bell pepper
 ½ cup thinly sliced red bell pepper
 2 tbsp chopped fresh parsley
 2 tbsp chopped fresh cilantro
 1 tbsp olive oil
 Salt and pepper
Irio (Mashed Potatoes with Spinach, Corn, and Beans)
 1 lb potatoes, peeled and cubed
 ½ cup spinach purée
 1 cup sweet corn
 1 cup kidney beans, rinsed and drained
 ¼ cup flour
 ¼ cup oil
 2 tbsp butter

For the Salad
1

Toss the green pepper, red pepper, parsley, cilantro, olive oil, salt, and pepper in a small bowl until well combined. Set aside until ready to serve.

For the Turkey Stew
2

Heat the oil in a large skillet. Add the diced red onion and sauté until softened.

3

Add the diced turkey and continue sautéing for 4-5 minutes, until the turkey is cooked through.

4

Stir in the tomato paste, cilantro, and minced garlic. Simmer for 2-3 minutes then remove from heat.

5

Serve over polenta and garnish with the bell pepper salad.

For the Irio
6

Bring a large pot of water to a boil and boil the potatoes for 10-15 minutes, until fork tender.

7

Heat 1/4 cup flour and 1/4 cup oil in a large pot over medium heat. Add 2 tbsp butter and mix well.

8

Drain the potatoes and add to the pot with the flour mixture.

9

Add the kidney beans and corn and mash well. Stir in the spinach purée and continue mashing until everything is well combined.

10

Serve alongside the turkey stew.

Ingredients

Turkey Stew
 1 tbsp oil
 8 oz diced turkey breast
 ¼ cup diced red onion
 ¼ cup tomato paste
 2 tbsp cilantro
 1 tsp minced garlic
 Pre-cooked polenta
Bell Pepper Salad
 ½ cup thinly sliced green bell pepper
 ½ cup thinly sliced red bell pepper
 2 tbsp chopped fresh parsley
 2 tbsp chopped fresh cilantro
 1 tbsp olive oil
 Salt and pepper
Irio (Mashed Potatoes with Spinach, Corn, and Beans)
 1 lb potatoes, peeled and cubed
 ½ cup spinach purée
 1 cup sweet corn
 1 cup kidney beans, rinsed and drained
 ¼ cup flour
 ¼ cup oil
 2 tbsp butter

Directions

For the Salad
1

Toss the green pepper, red pepper, parsley, cilantro, olive oil, salt, and pepper in a small bowl until well combined. Set aside until ready to serve.

For the Turkey Stew
2

Heat the oil in a large skillet. Add the diced red onion and sauté until softened.

3

Add the diced turkey and continue sautéing for 4-5 minutes, until the turkey is cooked through.

4

Stir in the tomato paste, cilantro, and minced garlic. Simmer for 2-3 minutes then remove from heat.

5

Serve over polenta and garnish with the bell pepper salad.

For the Irio
6

Bring a large pot of water to a boil and boil the potatoes for 10-15 minutes, until fork tender.

7

Heat 1/4 cup flour and 1/4 cup oil in a large pot over medium heat. Add 2 tbsp butter and mix well.

8

Drain the potatoes and add to the pot with the flour mixture.

9

Add the kidney beans and corn and mash well. Stir in the spinach purée and continue mashing until everything is well combined.

10

Serve alongside the turkey stew.

Traditional Kenyan Cuisine

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