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In Kenya, dried green peas are often used for this dish and need to be soaked in water and then cooked separately from the potatoes.
Add a little butter to the final puree for a little more flavor if you like.
Stir some lima beans or sautéed greens into the puree for added flavor, texture and color.
2 cups Green peas
1 1/2 lbs Potatoes, peeled and cut into chunks
Water -- to cover
2 tsp Salt
2 cups Corn, fresh or frozen
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1st Keep
 tihleigh
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