If you have been wondering what you could do with sweet potatoes, the Irio recipe is one of the best dishes to try out. Combined with peas and corn, this is one recipe you do not want to miss.
This is a classic Kenyan dish and one you should try out if you are a lover of sweet potatoes.
Prep Time: 10 mins.
Cook Time: 35 mins.
Total Time: 45 mins.
Servings: 4 people
• ½ teaspoon of paprika
• One tablespoon of parsley
• ½ cup of blanched corn
• One teaspoon of minced garlic
• ¼ cup of diced onions
• Three pounds of sweet potatoes (1.4kg)
• ½ cup of blanched peas
• ½ teaspoon of cayenne pepper
• Salt to taste
• Three tablespoons of butter
- Set oven temperature to 400 degrees. After cleaning and drying them, you should poke holes in the sweet potatoes and microwave them for about four minutes to soften their flesh.
- Put them in a sealed container and bake them in the oven until they are done.
- Simmer onions in two tablespoons of butter for approximately a minute before adding salt, garlic, hot sauce, and paprika.
- Put in the potatoes and mash them up.
- Add the corn, peas, and parsley and mix well.
- Season to taste with salt and pepper.
- Serve hot and enjoy.
Have you ever been to Senegal? If yes, great. If not, this recipe will give you a taste of what it feels like to visit this great nation.
The Yassa fish is a seasoned fish with a taste of mustard sauce, lemon and garlic. The best thing about the Yassa fish is that you can enjoy it grilled or fried.
For me, I enjoy it fried and that is the method we will be following in this recipe.
Prep Time: 25 mins.
Cook Time: 35 mins.
Total Time: 1 hr.
Servings: 5 people
• One lemon
• Two cloves of minced garlic
• Three Tablespoon Fresh herbs (basil, parsley)
• ½ cup of oil
• One Tablespoon of mustard
• Salt and pepper
• ½ teaspoon paprika
• Salt and White Pepper to taste
• One Large Sliced Onion
• One Habanero Pepper Scotch Bonnet
• ½ tablespoon chicken bouillon powder
• Two pounds of white fish skin-on
To get the fish crispy on both sides, heat the oil in a big skillet over medium heat until hot, then add the fish and fry for about six minutes per side. Take the fish out of there and put it aside. Remove excess oil, reserving roughly two teaspoons.
For around five minutes, while the oven-safe pan is heating, sauté the onions in the bay leaves, mustard, and marinade juice left over from the fish.
Toss in a half cup of water, cover, and simmer for four minutes, or until the flavors meld. Season to taste with salt and pepper as needed. Throw out the bay leaf.
Cover the fish with the onion sauce and return it to the cast iron.
Continue simmering for another seven minutes to meld flavors. Lay the fish out on a platter and drizzle the mustard and lemon sauce over it.
6. Serve with the other half of the lemon for garnish.