Kenyan Irio

Peel the potatoes and cut them into pieces about 3 cm. Place in a pot, add just enough water to cover, season with salt and bring to a boil.

Cook the potatoes over moderate heat for 15 minutes, until the pieces are almost tender.

Add the green peas and cook for another 5 minutes; if using frozen peas, 3–5 minutes will be enough.

Add the finely chopped pumpkin leaves or spinach and cook for 1 minute, just until wilted but still bright in color.

Drain the potatoes, peas and greens in a colander, reserving 120 ml of the hot cooking water. Return the vegetables to the pot, add the butter and mash with a potato masher to a thick, coarse consistency; don't turn the irio into a smooth purée.

Gently fold in the cooked corn kernels, leaving some whole for the characteristic texture. If the mixture is too thick, stir in the reserved hot water, 1 tablespoon at a time.

Season with black pepper and extra salt if needed. Serve the irio hot as a side dish with roasted meat or a hearty stew.