Kuku Paka + Irio #EattheWorld

I just adore the #EattheWorld project, being spearheaded by Evelyne of CulturEatz. Here's her challenge. It's always fun to travel to a country vicariously through their cuisine.

In February  we kicked off the project with Cuba; in March we celebrated St. Patrick's Day with a tabletop trip to Ireland! Thailand was our April destination. And this month has us headed to Kenya.

The Kenyan Feast

• Wendy of A Day in the Life on the Farm: Kenyan Pilau 
• Camilla of Culinary Adventures with Camilla: Kuku Paka + Irio 
• Tara of Tara's Multicultural Table: Chapati Za Ngozi (Kenyan Soft-Layered Chapati) 
• Margaret of Kitchen Frau: Maharagwe & Ugali (Red Beans in Creamy Coconut Sauce with Cornmeal Slices) 
• Amy of Amy's Cooking Adventures: Crunchy N’Dizi 
• Heather of Based on a True Story: Irio 
• Juli of Pandemonium Noshery: Nyama Choma 
• Loreto and Nicoletta of Sugar Loves Spices: Mango Ice Cream with Pineapple Rum Sauce (Coupe Mount Kenya) 
• Evelyne of CulturEatz: Uji, a Kenyan Fermented Porridge

Kuku Paka
Typically, this dish has a coconut milk sauce that sounds amazing. But I opened the can of coconut milk and promptly spilled it on the floor...and, given our crazy schedule, I had waited until the last possible night to make the dish. So, we went without. Next time!

Ingredients serves 4 to 6

• 2 pounds chicken thighs (I used boneless and skinless)
• 3  small tomatoes
• 1  organic white onion, peeled and quartered
• 1" knob ginger, peeled
• 2  garlic cloves, peeled
• 1 hot chile or pinch of cayenne pepper
• 1 t salt
• 2  t ground cumin
• 1  t ground coriander

Procedure

In a food processor, combine the tomatoes, onions, ginger, garlic, chile, salt, cumin, and coriander. Process until a rough paste forms. Rub 1 cup of the mixture all over the chicken, and let chicken marinate, in the refrigerator, for at least one hour.

Prepare and light a charcoal grill or heat a grill pan. Grill the marinated chicken, until the outside is browned and the meat is cooked through. Serve with rice or flatbread. I opted to serve it with Irio.

Irio

Irio [eer-ee-o], noun: In the Kenyan tribal language Kikuyu, irio just means food. But it usually refers to a simple dish of mashed potatoes with maize, peas, or greens.

Originally a dish of the Kikuyu people, irio is a hearty, nutritious accompaniment. It has many variations, but potatoes and peas are the staple ingredients with corn being the most common addition. Irio is often paired with grilled steak in a dish known as as nyama na irio. Other variations include using lima beans or sauteed greens. Sometimes dried peas are used instead of fresh.

Ingredients

• 2 C fresh shelled peas
• 1 pound potatoes, scrubbed and cubed
• water, to cover
• pinch of salt + more for serving
• 2 to 3 T butter
• freshly ground pepper, to taste.

Procedure

Place the peas and potatoes in a large pot and cover with water. Stir in the salt and place over a medium-high flame. Bring to a boil. Reduce heat to a simmer until potatoes are cooked through, approximately 15 minutes. Drain, reserving some of the cooking liquid.

Mash the potatoes and peas together with a potato masher. Add in the butter and continue to mash until you have the texture you want. Add in a little of the reserved cooking liquid if the mixture gets too dry. Season to taste with salt and pepper. Serve hot.