Nyama Na Irio (Steak and Irio)

Nyama Na Irio (Steak and Irio) Recipe from Kenya - Butter, Salt & Pepper

Region / culture: Kenya | Preparation time: 30 minutes | Cooking time: 45 minutes | Servings: 4

Introduction

Nyama Na Irio, also known as Steak and Irio, is a traditional Kenyan dish that combines tender steak with a flavorful mashed potato dish called irio. This hearty and satisfying meal is perfect for a special occasion or a comforting family dinner.

History

Irio is a popular dish in Kenya, traditionally made with mashed potatoes, peas, corn, and sometimes beans. The addition of steak to this dish creates a more substantial and protein-rich meal that is sure to please meat lovers.

Ingredients

Add 3 tbsp of butter
1 tsp of salt
0.25 tsp of pepper.

How to prepare

Blend the puree of peas into the mashed potatoes until a smooth green color is achieved. Fold in the drained kernel corn. The consistency should be similar to firm mashed potatoes.
For the steak:
In a large skillet, cut 3 lb (1.36 kg) of filet mignon (or any steak) into 2 x 0.5 x 0.5 inch strips. Sauté the steak in 4 oz (113 g) of margarine or oil until lightly browned. Remove the steak from the skillet. Mix in 6 tbsp of flour to make a roux. Add 2 cups of onion soup made from a packaged mix and cook until the sauce reaches a medium consistency. Adjust the seasoning with salt, pepper, and a little Tabasco. Return the steak to the sauce. Place a large mound (about 1 cup) of irio in the center of a dinner plate. Create a hole in the center, approximately 2 inches in diameter. Fill the hole with 0.5 cup of the sautéed steak and gravy. Smooth the edges of the irio to resemble a volcano.

Variations

Substitute the steak with chicken or lamb for a different flavor.
Add chopped fresh herbs like parsley or cilantro to the mashed potatoes for extra freshness.
Mix in some grated cheese to the mashed potatoes for a cheesy twist.

Cooking Tips & Tricks

Make sure to blend the peas into the mashed potatoes thoroughly to achieve a smooth green color.

- Sautéing the steak in butter or oil adds flavor and helps to brown the meat evenly.

- Adjust the seasoning of the steak sauce to your taste preferences, adding more salt, pepper, or Tabasco as needed.

Serving Suggestions

Serve Nyama Na Irio with a side of fresh salad or steamed vegetables for a complete and nutritious meal.

Cooking Techniques

Sauté the steak in a hot skillet to get a nice sear on the outside while keeping the inside tender and juicy.

- Make sure to cook the roux until it reaches a medium consistency to thicken the sauce properly.

Ingredient Substitutions

Use olive oil instead of butter for a healthier option.

- Substitute the peas with spinach or kale for a different flavor and color in the mashed potatoes.

Make Ahead Tips

You can prepare the mashed potatoes and steak sauce ahead of time and store them in the refrigerator. Reheat them separately before serving and assemble the dish just before serving.

Presentation Ideas

Arrange the steak and irio on a plate in a visually appealing manner, garnishing with fresh herbs or a drizzle of steak sauce for an elegant touch.

Pairing Recommendations

Nyama Na Irio pairs well with a glass of red wine such as Cabernet Sauvignon or Merlot. The rich flavors of the steak and mashed potatoes complement the bold flavors of the wine.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop until heated through before serving.

Nutrition Information

Calories per serving

Each serving of Nyama Na Irio contains approximately 500-600 calories, depending on the size of the steak and the amount of butter and oil used in cooking.

Carbohydrates

The carbohydrates in this dish primarily come from the mashed potatoes and corn, providing energy for your body to function properly.

Fats

The fats in this recipe come from the butter used to blend the peas into the mashed potatoes and the margarine or oil used to sauté the steak. These fats add flavor and richness to the dish.

Proteins

The protein in this dish comes from the steak, which is a good source of high-quality protein that is essential for muscle growth and repair.

Vitamins and minerals

The peas in the mashed potatoes provide vitamins and minerals such as vitamin C, vitamin K, and manganese. The steak also contains important nutrients like iron and zinc.

Alergens

This recipe contains dairy (butter), wheat (flour), and soy (margarine) allergens. If you have allergies to any of these ingredients, be sure to use suitable substitutes.

Summary

Nyama Na Irio is a balanced meal that provides a good mix of carbohydrates, fats, proteins, vitamins, and minerals. It is a hearty and satisfying dish that is perfect for a special occasion or a comforting family dinner.

Summary

Nyama Na Irio is a delicious and satisfying dish that combines tender steak with flavorful mashed potatoes. This traditional Kenyan recipe is perfect for a special occasion or a comforting family dinner, providing a good mix of carbohydrates, fats, proteins, vitamins, and minerals. Enjoy this hearty meal with your loved ones and savor the rich flavors of Kenya.

How did I get this recipe?

The first time I saw this recipe, I was filled with a sense of wonder. It was given to me by an old friend who had lived in Kenya for many years. She told me stories of the delicious meals she had enjoyed there and how she had learned to cook Nyama Na Irio from a local chef. I was intrigued by the combination of flavors and the unique cooking techniques used in this dish, and I knew I had to try it for myself.

I gathered all the ingredients and set to work in my kitchen. The first step was to marinate the steak in a mixture of soy sauce, garlic, ginger, and lemon juice. I let it sit for a few hours, allowing the flavors to meld together and infuse the meat with their delicious essence.

Next, I prepared the Irio, a traditional Kenyan dish made with mashed potatoes, peas, corn, and carrots. I boiled the potatoes until they were soft, then mashed them with butter and milk until they were creamy and smooth. I added in the peas, corn, and carrots, mixing everything together until it was well combined.

As the steak marinated and the Irio cooked, I could already smell the wonderful aromas wafting through my kitchen. The anticipation of tasting this exotic dish was almost too much to bear.

Finally, it was time to cook the steak. I heated a skillet over high heat and seared the marinated meat until it was browned and caramelized on the outside. The sizzling sound of the steak as it cooked filled me with excitement, knowing that soon I would be enjoying a delicious meal that I had never tasted before.

Once the steak was cooked to perfection, I plated it alongside a generous scoop of Irio. The colors of the dish were vibrant and inviting, and I couldn't wait to dig in.

With my first bite, I was transported to a faraway land. The flavors of the Nyama Na Irio were bold and complex, with hints of sweetness from the marinade and a subtle spiciness from the ginger and garlic. The steak was tender and juicy, perfectly complemented by the creamy texture of the Irio.

As I savored each bite, I thought about the wonderful friend who had shared this recipe with me and the memories she had created in Kenya. I felt grateful for the opportunity to experience a taste of another culture and to expand my culinary horizons.

From that day on, Nyama Na Irio became a staple in my cooking repertoire. I shared the recipe with friends and family, passing on the tradition of this delicious dish to future generations. Each time I make it, I am reminded of the sense of wonder I felt the first time I saw the recipe, and I am grateful for the rich tapestry of flavors and experiences that have shaped my love of cooking.