There are so many culinary secrets in African cuisine that the general world population has largely not discovered. In fact, African cuisine is probably the last remaining frontier for world cuisine.
What is Irio?
It is the work of the Kikuyu for food. Irio has such a central place in Kikuyu cuisine that it defines the word food. Irio is also known as mukimo, ground food.
The Kikuyu are the largest tribe in Kenya. They are Bantus, which implies that they traditionally depended on agriculture.
The Kikuyu grew sweet potatoes, vegetables, beans, and more recently corn and Irish potatoes. Although many of the Kikuyu are now involved in various professions, business, and industry, farming remains a favorite occupation.
Irio, or mukimo, is what you prepare for special occasions. Start by boiling corn and beans, usually kidney beans, together until done. Shortly after harvest, or during the rainy season, fresh corn and beans abound. Later, dried corn and beans, which obviously take longer to cook, will have to serve.
Irish potatoes are then added to the corn and beans. Shortly before the potatoes are done, fresh pumpkin leaves can be added. Then grind everything together. The result is a tasty and nutritious green puree that can be served with a beef stew.
That’s Irio.
For occasions such as weddings, a goat can be sacrificed so that the goat meat stew accompanies the irio.
An older type of mukimo is made from sweet potatoes, which was already a staple food before the introduction of Irish potatoes. Irio prepared without pumpkin leaves and beans has a deep yellow color. Sometimes fresh green peas substitute for beans.
A very special irio served at weddings is made with ripe plantains and black beans instead of potatoes and beans.
Sometimes for a wedding, neighbors and relatives bring different types of irio as a gift or contribution.
Irio is the fancy version of an everyday Kikuyu dish, githeri. Githeri is simply corn and beans cooked together. A variation of the githeri is fresh corn and peas.
In times of plenty, githeri is cooked with fresh corn and beans or peas harvested that same day. Githeri can be fried with onions, carrots, shredded cabbage, and chunks of meat – a nutritious meal, all in one dish.
In tough times, githeri is dried corn and beans boiled together, a meal that meets basic nutritional needs, until better times come.
When you can go irio.
Irio, another of the well-kept culinary secrets of African cuisine.
