INGREDIENTS

INSTRUCTIONS

RFCJ Reposts (from rec.food.cooking.jewish
>From: Lita (alotzkar@direct.ca)
Source: "Jews of Kenya combine African, Israeli cuisines" by Betty Newman
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
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.
Posted to JEWISH-FOOD digest V97 #316 by Jeff Freedman
<jefffree@eskimo.com> on Dec 03, 1997

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