RFCJ RECIPE ARCHIVE
Posted by : Lita Lotzkar Irio - meat, pareve
"Jews of Kenya combine African, Israeli cuisines" The synagogue dates back to 1912; its present structure was built in 1955 and the synagogue claims distinction as the one with the world's most beautiful gardens. An intimate if surprising relationship has existed between the cuisines of Kenya and Israel since some Israelis arrived in Nairobi in the years following World War II. Today the local staples are well integrated into the culinary customs of these Jews in Africa and the results are the best of both worlds. The native foods of Kenya are simple. Maize and beans make regular appearances, and bananas are included in many dishes. Irio is a popular dish in Kenya consisting of a combination of potatoes, corn, beans, greens and sometimes bananas. Transplanted Israelis have added spices and herbs to give this dish a Middle Eastern flavor." Serves 4-6 1 cup peas or beans (any variety) 1 cup lentils 2 semiripe plantains or bananas, peeled, cut into 6 sections each 4 large potatoes, peeled, quartered 1 lb. corn kernels 4 Tbs. margarine 2 cups greens (spinach, etc.) herbs or spices of choice (cumin, turmeric, thyme, oregano, etc.) cooked fish, meat or poultry (cut up) Soak the beans of your choice in cold water for two hours. Rinse them thoroughly under cold water. Place in large pot with salt and water to cover. Bring to boil and simmer for 15-20 minutes. Add remaining ingredients (except margarine). Simmer slowly until vegetables are soft. Drain off excess water. In a large bowl mash vegetables and butter. Spices, herbs, cooked meat, fish or poultry and/or other vegetables may be added at this point. By Betty Newman
