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Suggest a better descriptionRFCJ 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 worlds 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
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Serving Size: 1 Serving (790g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1453 | ||
Calories from Fat: 869 (60%) | ||
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Amt Per Serving | % DV | |
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Total Fat 96.6g | 129 % | |
Saturated Fat 18g | 90 % | |
Monounsaturated Fat 45.3g | ||
Polyunsanturated Fat 30.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 1128.7mg | 39 % | |
Potassium 2071.4mg | 55 % | |
Total Carbohydrate 132.1g | 39 % | |
Dietary Fiber 29.9g | 120 % | |
Sugars, other 102.2g | ||
Protein 35g | 50 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1453
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