All you need are a handful of ingredients and lots of stirring!Unwrapping a brown paper-clad log of Malindi Halwa has always been a momentous joy for me. Although tightly bound, the rosy aromas still permeated through the paper cover.

Tearing one side of the paper would feel like I was playing the children’s party game, pass the parcel. I’d remove only as much paper to suit the portion I’d like to eat, take a deep inhale and revel in the deeply comforting floral smell of this jewel-toned sweet. The translucent halwa was glossy with ghee and a carrier for the copious amounts of whole almonds, after which it is named.

Where does Malindi Halwa – Lozi (Kenyan Almond Halwa) come from?

Malindi is Kenya’s second largest coastal town and is at the centre of a strip of idyllic tropical beaches. Traditionally a port city, located on Kenya’s east coast, Malindi was for centuries a colonial trading post. The food of this region has therefore been influenced by multiple cultures, from Arabic and Indian, to Portuguese and British.

Why is it called Lozi?

The name Lozi refers to almonds and has roots in the Persian language لوز‎ (lowz, luz), since this style of halwa was most likely introduced by the muslim community of Kenya. In Swahili, almonds are typically called Lozi or Mlozi. Malindi Halwa Lozi (Kenyan Almond Halwa) is similar to Omani Halwa.

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Memories of Malindi Halwa

Malindi Halwa Lozi (Kenyan Almond Halwa) is difficult to come by in the UK, unless you make it yourself. Growing up in a Yorkshire town meant that I often missed comfort foods like these. I have the fondest memories of visiting my kaka (uncle) in the more cosmopolitan city of Watford, just outside of London. He would always make sure he bought a log of Malindi Halwa from the local shop when I came to visit.

What are the main ingredients in Malindi Halwa?

The base ingredients of this Kenyan almond halwa are tapioca (cassava) starch, sugar, ghee, whole blanched almonds (skinless almonds) and water. Rose water, saffron, cardamom and red/orange food colour are secondary ingredients. Ground nutmeg is also a popular addition to this East African style of halwa.

Where to buy tapioca starch

You can source tapioca starch quite inexpensively at most African, South Asian, Chinese or South American food stores. It may also be labelled ‘cassava starch’ or ‘yuca starch’. Note that it must be tapicoa/cassava starch and not flour as these are two different byproducts of the same root. They are not interchangeable.Tapioca starch is also available to buy online, along with all the other ingredients you need to make this Halwa recipe.

This post contains Amazon Affiliate links. These are all products I have purchased of my own accord and ones that I use myself. None of the products mentioned have been gifted to me. By using an affiliate link, I receive a small commission at no expense to you. This commission helps to support this blog. Thanks in advance if you choose to make a purchase through these links!

How to make Malindi Halwa – Lozi (Kenyan Almond Halwa): Step-by-step instructions

How to blanch almonds

lace whole, raw almonds in a bowl. Cover with boiling water and allow to stand for 20 minutes. Once the water has cooled, gently press the almonds to slip them out of their skins.

Malindi Halwa – Lozi (Kenyan Almond Halwa) recipe

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Malindi Halwa Lozi (Kenyan Almond Halwa)

My first mithai love. Tapioca starch halwa studded with almonds and scented with rose, saffron and cardamom. This Kenyan-style halwa is traditionally wrapped in paper and sold by the log. Warm it up for a delicious, stretchy, jelly-like halwa. It’s so fun to eat!

Course Dessert

Cuisine African

Keyword cardamom, dessert, diwali, eid, ghee, halwa, ramadan, tapioca

Prep Time 30 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour 15 minutes minutes

Servings 10

Equipment

• Wooden spoon
• Large, heavy-based pan
• Whisk

Ingredients

• 125 g tapioca starch
• 500 ml cold water
• 350 g white sugar
• 400 ml cold water
• 125 g ghee
• Small pinch of saffron
• 2 tsp rosewater
• 8 cardamom pods seeds ground
• 50 g blanched almonds see video for how to blanch almonds
• Orange and red food colours

Instructions

• Place tapioca starch in a large bowl. Gradually add 500ml cold water and whisk until you have a smooth, flowing mixture. Set aside for 30 minutes.
• Melt the ghee in a pan. Add saffron, rosewater, ground cardamom seeds and food colours.
• Place the sugar in a large, heavy-based non-stick pan. Add 400ml water, switch the heat on and stir until the sugar dissolves. Whisk the tapioca starch mixture once more. Once the sugar mixture comes to a boil, pour in the tapioca starch mixture.
• Cook over a medium-low heat, stirring all the time. The mixture will begin to thicken and turn translucent in some parts. Keep stirring and cooking.
• After about 10 minutes it will thicken into a glossy paste. It’ll look a bit like gloopy wallpaper paste. Once it reaches this stage, add a ladleful of the warm ghee mixture and stir well. Continue to stir and cook, adding the ghee mixture in small increments every 2-3 minutes, until all of it is used up.
• The mixture will begin to bubble up in places and thicken significantly. It will turn from pasty, to jelly-like as you cook. The whole process will take about 30 minutes. Towards the end of the cooking time, the halwa mixture will form an elastic, slow-moving goo-like consistency! It should look shiny and translucent. The colour should be a deep orange-red tone. Add more food colour if you need to. Once the halwa pulls away from the sides of the pan in a mass like this, it’s ready. Watch my video tutorial to see all the stages and consistency you’re looking for.
• Add the blanched almonds and stir to embed the almonds into the halwa. Allow to cool for 5 minutes and then place the halwa on a very large piece of cling film.
• Shape the still-elastic halwa into a thick log, about 20-25cm wide. Use gloves if you find it still too hot to touch. Tightly wrap the halwa in the cling film. Scrunch the ends up to form a Christmas cracker shape and twist to tighten. Now wrap the log in newspaper or brown paper. Allow to cool completely at room temperature and serve. You can refrigerate this halwa log for up to a month.
• You can also turn the halwa out onto a greased tray and flatten slightly. Cut into pieces and serve warm or at room temperature.

Video

Notes

This Malindi Halwa will keep well in the fridge (wrapped) for 1 month. Do not freeze.
To re-heat the halwa, place a slice on a plate and microwave for 15 seconds. It’ll heat up really quickly so keep an eye on it and make sure it’s cooled down a little before you eat it.

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Mogo (or muhogo as it’s called in Swahili) is a staple carb in Africa, as well as in parts of South America where it is known as yuca. Countless Indian restaurants all over the UK serve it up in various delicious ways.

Popular Mogo Dishes

• Chilli Mogo (Indo-Chinese style)
• Tandoori mogo
• Grilled mogo with chilli powder, lemon juice and salt (Mombasa Lighthouse style)
• Mogo Bhajiya
• Mogo Crisps (salted or with chilli and lemon)
• Pili-Pili Mogo

This Chilli-Garlic & Lime Mogo is my simple favourite

What I love about mogo is its earthy flavour, which truly comes to life when you steam or boil it. The aroma is so distinct, you’d know within a split second that someone is making bafelo mogo (steamed cassava in the Gujarati language). It reminds me both of the beautiful Mombasa sunshine and of eating as a family.

This chilli, garlic and lime version of mogo is a favourite in our British-Indian-East African home. Follow my tips for perfectly-crispy mogo chips without having to deep fry anything.

How to make crispy mogo: full video

One of the most common questions around cooking mogo is how to achieve a crispy surface on the outside and perfect, fluffy middles. I have a few tricks up my sleeve for crispy mogo and they’re incredibly simple to do.

How to prepare mogo (cassava)

First, look for mogo with a firm surface and shiny skin. They shouldn’t be soft to the touch. Peel the skin off using a vegetable peeler and chop them as the recipe directs.

Remove any tough fibres you come across. These are easier to spot once the mogo has been cooked so look though the pieces both before and after you cook them.

How to cook mogo (cassava)

Steam the mogo to cook them in gentle moisture. Many people like to boil or pressure cook their mogo, which is fine if you have lots of experience and know exactly how long to cook them for.

However, I find steaming is the best way to cook the mogo as it allows you to retain full control over the texture. To test it, you simply need to lift the lid on the pan and insert a knife into the chips. If it pierces through without resistance, the mogo is ready.

Indeed, when you pressure cook or boil the mogo, it’s much easier to accidentally overcook it. Nobody likes mushy mogo.

How to make mogo from frozen

Follow the steps in my recipe exactly. The process is almost exactly the same as how you prepare fresh mogo, except the time it takes to cook is likely to be longer, since the frozen mogo is very cold. Typically, add 10 minutes onto the cook time but check it at the 25 minute mark to be sure.

Do I have to steam the mogo first?

Yes. You can steam, boil or pressure cook the mogo. My preferred method is to steam it. When you steam, the cassava lets less water in and is less likely to overcook or turn mushy. Having said this, many people do prefer to boil or pressure cook. Use whichever method you’re comfortable with.

How long to cook mogo?

• The mogo will take around 20 minutes to cook with a boil method.
• Mogo chips will cook in the pressure cooker in around 10 minutes.
• If you choose to steam the mogo, it will take approximately 20 minutes to cook through.

How to test if mogo is cooked

Does a sharp knife slide in to the thickest part of the chip without resistance? If it does, you’re good to go. If it doesn’t, cook the mogo chips a little longer. Of course, you could always just taste one to check!

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Chilli-Garlic & Lime Mogo

What I love about mogo is its earthy flavour, which truly comes to life when it’s gently steamed or boiled. It’s so distinct, you’d know within a split second that someone is making ‘bafelo mogo’ (steamed cassava). It reminds me of the beautiful Mombasa sunshine. This chilli, garlic and lime version is a favourite in our British-Indian-East African home. Follow my tips for perfectly-crispy mogo chips without having to deep fry anything.

Course Appetizer, Main Course, Side Dish

Cuisine African, Indian

Keyword cassava, east african asian, mogo, vegetarian

Prep Time 25 minutes minutes

Cook Time 25 minutes minutes

Total Time 50 minutes minutes

Servings 4

Author Sanjana

Equipment

• Steaming basket or collapsible steamer
• Large pan with tight-fitting lid
• Sauté pan or frying pan

Ingredients

• 1 kg fresh or frozen mogo also known as cassava or yuca
• 75 g salted butter melted
• 2 tbsp sunflower oil
• 8 large cloves garlic crushed
• 4 hot chillies
• 2 tbsp cumin seeds
• 1 1/2 tsp salt
• 1/2 tsp ground turmeric
• 1 lime, zest and juice
• 2 tbsp fresh coriander leaves to garnish
• Lime wedges to serve

Instructions

• Peel the cassava using a vegetable peeler. Chop it into bite-sized chips, about 4cm long and 2cm wide. Remove any tough fibres from inside as and when when you come across them.
• Fill a large pan with around 4cm water and bring to a boil. Place a steaming basket inside the pan and add the chopped mogo chips. Cover with a tight-fitting lid and cook over a medium-high heat for around 18-20 minutes, or until the mogo chips are tender. A knife should go through the chips with no resistance.
• Remove the mogo chips from the steaming basket. Allow them to cool for 10 minutes or so. At this point, you’ll notice more thick, string fibres and stalks that are attached to the mogo chips. Remove these as they are very unpleasant to eat.
• Once all the tough fibres have been removed and while the mogo chips are still very warm, toss them vigorously in a colander, bowl or steaming basket. This will knock the mogo chips about and rough up the surface – it's what will make the mogo chips crispy without having to deep fry them.
• Heat the oil and half of the butter in a large pan. Add the roughed up mogo chips and allow to sit, undisturbed for 2-3 minutes. This will help crispy up the bottom. With the help of a spatula, toss to coat every piece in the hot fat. Cook over a high heat until the mogo chips are golden and crispy all over.
• Push the mogo chips to the side of the pan so that there's a well in the centre. Add the remaining melted butter, along with the cumin seeds, garlic, chilli, turmeric, salt, lime zest, and lime juice. Turn the heat down and mix the aromatics together, keeping them in the centre of the pan, about 1-2 minutes until the garlic cooks out a little.
• Toss the mogo with the aromatics and allow to cook over a medium-low heat for 1-2 minutes.
• Garnish with fresh coriander leaves and serve hot, with extra lime wedges.

Video

Notes

• This dish can also be made using frozen mogo chips. Steam them in exactly the same way and remember to remove the tough fibres. If the pieces are large, cut them into bite-sized chips after they’ve been steamed and before you rough up the surfaces.
• Toss the mogo about and rough up the surface – it’s what will make the mogo chips crispy without having to deep fry them. This is a technique traditionally used for roast potatoes but it works perfectly for any starchy root veg or tuber.
• This mogo is best eaten as soon as it’s made. You can store leftovers in an airtight container in the fridge. Eat within 3 days. You can reheat them in a frying pan, in the microwave, oven or air fryer.
• I do not recommend freezing mogo once cooked as it will change the texture dramatically.

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If you like this, you’ll love my recipe for Chilli Paneer

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The ultimate vegan barbecue dish

This delicious Vegan Seekh Kebab recipe uses whole plant-based protein, no meat substitutes, tofu or other soy-based products. The wholesome texture comes from mashed chickpeas and starchy green bananas. Together, they pack plenty of protein and a blank canvas for all the classic Seekh Kebab masalas. Even meat eaters will love them!

Homemade Seekh Kebab Masala

I’ve included my recipe for homemade Seekh Kebab Masala below. It’s loaded with flavour. You can, of course, use shop-bought Seekh Kebab Masala but the freshness you get from homemade is extra special and not to difficult to make. Be sure to toast all the spices as directed first to help the spices release their natural aromas. The recipe makes enough masala for two batches of Seekh Kebabs so stow half away for another time.

Tips for making homemade Seekh Kebab Masala

• A dry frying pan is perfect for getting the spices nicely toasty. You don’t need to use oil for dry masalas.
• Don’t toast the spices over a high heat. A low heat will help coax the oils from the whole spices perfectly. Patience pays off.
• Keep the spices moving the whole time they’re in the pan to ensure they don’t burn. They have a tendency to catch in hotspots.
• Let the spices cool completely before you grind them.
• Store the homemade Seekh Kebab Masala in an airtight jar or container for up to six months. It’s okay to leave it beyond this date but the spices may lose some of their potency.
• I always recommend making ground masala blends in small batches so you can use them at their best.

My Seekh Kebab-making essentials (contains affiliate links)

• A wet/dry grinder with a powerful motor is your best friend when it comes to grinding your own masalas. It’s an invaluable tool for this Seekh Kebab Masala. I have a Boss one which is years old but this Premier Xpress Mixer/Grinder is amazing.
• Indeed, if you’re looking for a one-stop quick fix that’s suitable for lots of things, try a coffee grinder like this Bosch Coffee Grinder. You’ll probably only want to use it for spices though.
• All the spices you need for these Seekh Kebabs can be found here.
• I have these flat metal seekhs. They ensure the mixture doesn’t slide off. If using round bamboo skewers, please make sure they’re quite thick. You can always make them smaller if you’re having a hard time.

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The Meatless Seekh Kebab

The ultimate vegan seekh kebab recipe using green bananas and chickpeas. Make them in the oven or cook over a barbecue for smoky, tandoori flavours. Serve with salad, naan and your favourite chutneys and dips.

Course Appetizer, Main Course

Cuisine Indian

Keyword barbecue, green banana, kebab, vegan

Prep Time 45 minutes minutes

Cook Time 35 minutes minutes

Total Time 1 hour hour 20 minutes minutes

Servings 6

Author Sanjana

Equipment

• I recommend using flat metal skewers for this recipe as it will ensure the mixture holds on the seekh's correctly. If using bamboo skewers, ensure they are quite thick and that you have soaked them in cold water for at least an hour.

Ingredients

• 3 small raw green bananas (matoke)
• 400g g tin chickpeas drained
• 2 tsp fresh ginger minced
• 1 1/2 tbsp seekh kebab masala (recipe below)
• 2 tbsp freshly-chopped coriander
• 1 medium-sized onion very finely chopped (about 100g)
• 75 g plain flour
• 75 g chickpea flour
• 2 tbsp oil
• 100 g vegan butter melted

For the Seekh Kebab masala:

• 2 tsp coriander seeds
• 2 tsp cumin seeds
• 1 tsp carom seeds
• 2 bay leaves
• 6 dried red chillies
• 1 star anise
• 8 cloves
• 10 black peppercorns
• 3 tsp dried ginger powder
• 1 tsp dried mango powder
• 1/2 tsp ground allspice
• 2 tsp dried garlic powder
• 2 tbsp chickpea flour
• 1 1/2 tsp dried mint
• 2 tsp salt

Instructions

To make the Seekh Kebab Masala:

• Heat a dry pan over a medium-low heat. Add the whole spices first: The coriander seeds, cumin seeds, carom seeds, bay leaves, red chillies, star anise, cloves and black peppercorns. Sauté for 30 seconds.
• Next, add the dry spices: The dried ginger powder, amchur, allspice, garlic powder, chickpea flour, dried mint and salt. Sauté for 10-15 seconds and then remove from the heat. Allow to cool completely.
• Grind the masala in a high-powered blender or coffee grinder until fine. Pile into an airtight jar.

For the Vegan Seekh Kebabs:

• Pierce the green banana skins all over using a sharp knife. Steam the green bananas until tender, about 10 minutes. I use a steaming basket placed inside a pan filled with around 5cm water, along with a tight-fitting lid. Ensure the water doesn't touch the bananas. They are done when a fork pierces them easily.
• Carefully remove the bananas from the steamer and while they're still hot, remove the skins and mash well with the back of a fork. Don't give the bananas time to cool down or they will not mash properly.
• Place the chickpeas in a bowl and mash them well either using clean hands or a masher. A food processor can be used but be very careful not to over-mash them or you'll end up with hummus. The texture should be quite smooth but still a little stiff. It took me 10 minutes to work the chickpeas by hand.
• Add the mashed bananas, ginger, onions, coriander and 1 1/2 tablespoons of the Seekh Kebab Masala. Store the rest in a jar for another recipe. Again, begin to work the mixture with your hands to thoroughly incorporate all the ingredients, about 3-4 minutes. Using your hands gives you the advantage of getting a feel of the mixture, ready for when it's time to skewer the kebabs.
• Once mixed, add the oil, plain flour and chickpea flour. Knead to form a soft mixture, about 3 minutes. Cover and allow to rest for 30 minutes.
• I recommend using flat metal skewers for this recipe as it will ensure the mixture holds on the seekh's correctly. If using bamboo skewers, ensure they are quite thick and that you have soaked them in cold water for at least an hour.
• After the mixture has had a chance to rest, hold the seekh (skewer) in one hand and moisten your hand with water and take a small handful of the mixture in your other hand. Begin to mould it around the skewer, ensuring the mixture is evenly distributed. If your seekh's are big, add another handful of the mixture and form longer kebabs. Leave a gap at the top so some of the skewer is exposed.
• The mixture should be evenly spread, neither too thick, nor too thin. Watch my video below to see how I do this. If the mixture feels very sticky, wet your hands and continue to form the kebabs. If the mixture feels too loose, you can add up to 50g more chickpea flour or plain flour. Extra flour may be required if your bananas are slightly over-ripe or have let in too much water whilst steaming. Onions also release moisture which can cause the mixture to become too slack.
• Taper the top and bottom of the now-formed kebabs so they adhere to the skewers correctly. Now moisten your hand once more and make an "o" shape with your thumb and forefinger. Begin to indent the kebab with the "o", from the bottom to the top to create a ridged pattern all the way up the kebabs.
• Rest the skewers over a baking tray, using the exposed part at the top of the seekh to sit on the edge of the baking tray. This will allow air to circulate around the kebabs so they cook evenly and don't get stuck to the tray.
• Bake in a preheated oven at 180°C/375°F for 20 minutes. Baste with melted vegan butter at the 10 minute mark so the kebabs don't dry out.
• Remove from the oven and baste with plenty of melted vegan butter.
• Optional: If cooking in the oven, place the seekhs over an open flame to char the outside for a delicious smoky flavour and colour. This makes ALL the difference.
• You can also grill on the barbecue. This gives them a lovely smokey flavour. Turn them often and baste with vegan butter as required.
• Serve with salad, naan and your favourite dips.

Video

Notes

• These Vegan Seekh Kebabs freeze well. Wrap leftovers well and freeze for up to 3 months. Reheat from frozen. Bake for 10 minutes at 180C/375F. Alternatively, cook from frozen on the barbecue.

Pin it for later! The Meatless Seekh Kebab

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No dish is an island

For me, “fusion” is not a dirty word when it comes to food. Often characterised as a slap-dash stab at innovation, the concept of “fusion” is all too frequently misunderstood in today’s food narrative.

As a British child of Kenyan and Tanzanian immigrants, both with Indian Gujarati ancestry, the concept of “fusion food” was deep-rooted in the meals I grew up with.

Over years, a mishmash of culinary principles became a cherished by-product of the complex history of South Asian settlers in East Africa.

This seemingly organic partnership is testament to the notion that food and food culture is permeable, shape-shifting and travels with us, regardless of man-made geographical borders.

We are what we eat

A pinch of Indian masala added to African staples like cassava, matoke, beans and maize is the comfort food my grandfather taught my father to cook.

While my Gujarati ancestors would have historically, never had access to many of the core ingredients we use today, these treasured dishes evolved with us and have ultimately carved a place in our cooking arsenal.

What we eat is as culturally diverse as we are.

Here’s my dad’s recipe for Crispy Potato Bhajia. They’re famous in our family.

What are crispy potato bhajias?

In short, bhajias are vegetables coated in a batter of gram flour and spices before being fried until crispy. They can be made with almost any vegetable. But potatoes are so lovely, aren’t they?

I’ve eaten hundreds in my time and I have to say, nothing outshines potato bhajias done well. They need to be super crispy on the outside, fluffy in the middle, light and absolutely not greasy.

What spices are used to make bhajia?

That really depends on your taste. The batter is a blank canvas. You can assume that most recipes include: chilli, ajwain, garlic and turmeric.

Restaurants and street vendors all have their own unique recipes and will probably never share their secrets with anyone.

Don’t worry though, I pestered my dad long enough to get him to show me how he makes his famous bhajia. No need to thank me.

The garlic

IMPORTANT! Use dried garlic powder in your bhajia. Once fried, dried garlic powder gives your bhajias incredible depth of flavour that fresh garlic cannot match.

How thinly should I slice the potatoes?

As thin as you can get them, without them being see-through! We’re not looking for paper thin slices here. 4-5mm is ideal. Use a sharp knife and slice them by hand, or use a mandoline to make light work of it

Once sliced, dunk your potato slices in a bowl of ice water to keep them from turning brown (and to remove excess starch).

How far in advance can I make crispy potato bhajia?

Fry them immediately before serving. They don’t wait around for anyone. Potato bhajias need to be eaten hot.

The magic is in the crispy batter and steamy potato middle. If you want to prep some of the recipe, make the batter a day ahead and keep it refrigerated.

You can also slice the potatoes a couple of hours ahead of time — just be sure to keep them in a bowl of ice water.

Are these crispy potato bhajias vegan?

Yes!

Are they gluten free?

My dad’s recipe isn’t gluten free but you can switch the plain flour in his recipe for any gluten-free flour blend and ensure your baking powder is a GF one. I’ve done this with great results!

Can I use the batter recipe to make other types of bhajia?

Absolutely! Experiment away. If potatoes aren’t your jam, try dipping any of the following in this batter to create the bhajias you love:

• Cauliflower
• Mushrooms
• Okra
• Raw banana (seriously amazing!)
• Onion rings
• Asparagus
• Spinach leaves (so crispy and delicious)
• Babycorn
• Karela (bitter melon)
• Pretty much anything else that can be battered and fried

How to serve crispy potato bhajias

With chai, always with chai. Proper kadak masala chai (strong, sweet tea with milk and lots of cardamom is my favourite).

They’re always popular when the weather is bad and all you want to do is cosy up indoors with a plate of belly-warming comfort food.

Wait, what about the chutney?

Don’t worry, I’ve got your back. I’ve included my dad’s signature hot and sour cucumber chutney (served cold) in the recipe below. It’s fresh, zingy and an utterly delicious contrast to the steaming hot bhajia.

Other types of chutney to serve with Bhajias

How to make Crispy Potato Bhajias

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Crispy Potato Bhajias

Crispy, spiced potato fritters are the most iconic of bhajias. Here’s a tried and true recipe that will leave you wanting more. Vegan & gluten free option.

Course Appetizer, Side Dish

Cuisine African, Indian

Keyword bhajias, fried, party food, potatoes, vegan

Prep Time 40 minutes minutes

Cook Time 20 minutes minutes

Ingredients

• 5 medium-sized potatoes about 600g, thinly sliced (I used a mandoline)

Ingredients for the batter:

• 450 g chickpea flour
• 100 g plain flour
• 1/4 tsp baking powder
• 1/2 tsp citric acid
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp ground ginger powder
• 1/2 tsp ground turmeric
• 1/2 tsp chilli powder
• 1/2 tsp ajwain seeds
• 1 1/2 tsp fine salt
• 2 tbsp sunflower or rapeseed oil
• 625 ml warm water
• 2 tbsp fresh coriander chopped
• 5 fresh ajwain leaves chopped (optional)
• 1 L sunflower or rapeseed oil for deep frying

For the chutney:

• 200 g cucumber roughly chopped
• 200 g ripe tomatoes roughly chopped
• 140 g peeled carrots roughly chopped
• 1 large clove garlic
• 50 g fresh coriander leaves and stalks
• 4 hot green chillies
• Juice of 2 lemons
• 150 ml water
• 1 tbsp sugar
• 2 tsp salt

Instructions

• Immerse the sliced potatoes in a large bowl filled with ice cold water. Set aside.

To make the batter:

• Place all the ingredients for the batter in a large mixing bowl except the water and mix all the ingredients together.
• Add the water, a little at a time to form a thin, crêpe-style batter, just thick enough to coat the potato slices.
• Rest the batter at room temperature for 30 minutes.
• Heat oil to 190°C/375°F in a large, deep pan.
• Dry a handful of potato slices in a clean tea towel. Ensure each slice is free from any water.
• Dip each slice in the batter and carefully slide into the hot oil. Fry until golden and cooked through, about 3-4 minutes. Try not to overcrowd the pan and work in small batches.
• Drain the bhajias on a plate lined with kitchen towel.

To make the chutney:

• Blend all the ingredients until coarsely pureed. You want it to be a little chunky.
• Keep the chutney in the fridge until you're ready to serve. This chutney is best served cold.

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If you like this, you’ll love these Homemade Pea & Potato Samosas

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As I spy the bunches of 10-12 little green bananas, I know I’ll always need a lot of them to make the dish that’s whirring around in my mind. Matoke cook down like spinach and what looks like too much is somehow never quite enough. The dish I’m thinking about is Spicy Ugandan Matoke Mash. A staple curry of green bananas cooked with a handful of spices. My family version sees the Matoke pressure cooked until tender and then mashed with plenty of butter, softened onions, cumin, tomatoes and cinnamon.

The Indian diaspora in East Africa

The huge South Asian influence on the food culture of Uganda is beautifully-harmonious with the local style of cooking. Because of this assimilation of backgrounds, each dish that now exists is bold, hearty and as interesting as the local communities are. As a result, this Indian-style Matoke is just one way in which green bananas are prepared across Uganda.

It is often cooked simply with tomatoes, turmeric and salt, or added to stews as a filling carb in place of potatoes or cassava.

What I love about this Matoke recipe is that it celebrates those little green bananas for being a filling, delicious, staple ingredient in themselves. And they don’t taste like regular bananas at all! No need to add fancy ingredients, just a few store cupboard basics. Serve with soft-layered Chapattis (Chapos) and Kachumbari to make it a meal.

Veganise this Ugandan Matoke (Spicy Green Banana Mash)

Vegan? Switch the butter for your favourite vegan butter, Flora for example. Whatever you do, don’t be afraid of overdoing the spicing in this dish. You might think I’m mad for adding as much garlic and onions as the recipe calls for but I urge you to stick with it. The Matoke has a great texture but truth be told, it is bland. It needs flavours that can stand up to it so that the final dish is spicy, tangy, buttery and flavoursome. I promise you won’t regret peeling all that garlic.

Watch my video below and get the full recipe for this delicious Ugandan Matoke (Spicy Green Banana Mash).

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Ugandan Matoke (Spicy Green Banana Mash)

Spicy, tangy, buttery and flavoursome green banana curry from the Asian community of Uganda.

Course Main Course

Cuisine African

Keyword curry, green banana, matoke, ugandan

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Total Time 50 minutes minutes

Servings 4

Author Sanjana

Ingredients

• 10 Matoke small green bananas
• 125 g salted butter or vegan butter
• 2 tsp cumin seeds
• 2 large onions chopped
• 8 cloves garlic
• 2 green chillies
• 1 tin chopped tomatoes 300g
• 1 tbsp concentrated tomato purée
• 1 tsp ground cinnamon
• 2 tbsp chopped coriander
• 2 tsp ground black pepper
• Chapos East African Layered Chapattis, to serve

Instructions

• In a large, non-stick pan, melt the butter. Add the cumin seeds and chopped onions. Sauté the onions over a medium heat until lightly golden, about 8 minutes.
• Add the garlic, chillies and concentrated tomatoe purée and cook for a further 2 minutes.
• Next, add the chopped tomatoes. Cook over a medium heat for 5 minutes.
• Top and tail the Matoke. Cut each one in half and slit the skin of each half lengthways. Pop these into a pressure cooker and fill with 500ml water. Pressure cook for 3 whistles and then switch off the heat. If you don’t have a pressure cooker you’ll need to boil the Matoke in a big pan of water with a lid until tender, about 30 minutes.
• Allow the Matoke to cool until you can just about handle them. They need to be hot. This is really important. If you let them cool down too much they will become super starchy and be hard to mash, leaving you with a lumpy finish. Peel the Matoke and mash them with a potato masher until smooth.
• Add the mashed Matoke to the tomato and onion mixture and cook on a medium heat for 20 minutes, stirring all the time. The butter should start to separate from the Matoke at the sides of the pan. Now add the cinnamon, salt, lemon juice, black pepper and chopped coriander and mix thoroughly.
• Serve immediately with hot Chapos (chapattis).

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Psst… If you like this recipe, you’ll go BANANAS for this 20-Minute Channa Bateta (Kenyan Chickpeas and Potatoes in Coconut Broth).

Love Sanjana

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Maraghwe Bhajiya soak up some of the coconut milk like dumplings, yet still have a crispy, cragginess I adore. It’s rustic, warming and a beautiful vegan meal.

Corn vs. Maize

Make Makai Paka with either corn or maize. The latter takes longer to cook, is less sweet and more mealy than its’ counterpart. The choice is yours.

For the sake of time and availability, I use corn. Either fresh from the cob, tinned or even frozen will do.

British sweetcorn is abundant at this time of year so this is what I’ve used in my recipe. Having said this, please work with what you have and what you like the taste of.

What is Makai Paka?

Makai Paka is a Kenyan speciality, most popular amongst the South Asian community in East Africa. Other non-vegetarian varieties exist in the form of Kuku Paka (chicken) and Machli Paka (fish).

A corn variety of the popular dish has likely come about due to the abundance of the ingredients locally, and due to the Asian vegetarian population. The dish usually incorporates large pieces of corn on the cob.

My recipe for Makai Paka & Maraghwe Bhajiya

My recipe for Makai Paka is vegan and has the addition of kidney bean fritters (Maraghwe Bhajiya). This isn’t a common addition but one that echoes the addition of moong daal bhajiya to other Asian-African dishes like Channa Bateta and Zanzibar Mix.

I first grill the corn on the cob and then remove them from the cob. They then get the coconut milk treatment. A long and gentle simmer to coax out the juices and intensify the sweetness of the corn. It’s a beautiful contrast alongside the mild spices and citrus juices.

My version of Makai Paka doesn’t include corn on the cob because I wanted to create a version you need only a bowl and spoon to enjoy.

Simple spices: Makai Paka & Maraghwe Bhajiya

The spices in this dish are simple, as with all East African dishes. Traditionally, you should let the ingredients do the talking and use spices sparingly to enhance them.

The only rule is to balance sweet, salty, hot and sour, as is also the case with traditional Gujarati cooking. Indeed, if you like Gujarati-style Kidney Beans & Sweetcorn nu Shaak, you will love this dish.

Memories and meals

What are your favourite food smells? For me, you can’t get any better than veggies roasting over an open fire.

The flavours of corn, aubergines, peppers and okra and onions are all heightened when you introduce them to flames.

I have such precious memories of holidaying in Mombasa, melting away in the aroma of fire-roasted maize on the cob, mohogo (cassava) and sweet potatoes.

These, combined with the lingering smell of hot coals, gasoline and frying potatoes in the salty, coastal air transports me to a happy place. It’s almost as comforting as the welcoming warmth of my bed at home.

A trio of cultures

I’m lucky enough to have grown up with three cultures; British, Indian and Kenyan. I grew up in the 90s, lived in an all-white area and was forever told that my house/packed lunch/hair always “smells like curry” by my peers.

If that wasn’t odd enough, I was also the only vegetarian at school (remember this was before “plant-based” and “vegan” diets were mainstream and insta famous).

When my lunches weren’t cucumber sandwiches and crisps, they were eyeballed with a mixture of curiosity and fear. Ghee-cooked thepla, bateta nu shaak, dahi and samosas.

Those lunches were always the most delicious. By the time I got to 15, I stopped giving a toss about what others thought, cooked shaak-rotli in my home ec classes and often came home empty handed because my friends had eaten it all.

My parents were flabbergasted.

The self-conscious episodes of my youth have made me incredibly proud of my triple-cultured upbringing. Being a British Indian with East African roots is what’s made me who I am today.

We ate the best, most varied meals and connected over food in the most wonderful way. Each meal was a talking point; it had a story and there were facts, techniques and anecdotes behind it.

Even now, we talk about our favourite family dishes daily.

How to make Makai Paka & Maraghwe Bhajiya

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Makai Paka & Maraghwe Bhajiya

Course Main Course

Cuisine African, Indian

Keyword african, beans, coconut, fritters, kidney beans, stew, sweetcorn

Prep Time 40 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour 20 minutes minutes

Servings 4

Ingredients

For the Makai Paka (Corn in Coconut Milk):

• 3 large sweetcorn on the cob
• 1 medium potato cubed into 1cm pieces
• 400 ml coconut milk
• 2 green chillies chopped
• 1/4 tsp turmeric
• 2 cloves garlic crushed
• 1 tsp sea salt
• 300 ml water
• Juice of 1 lemon
• Fresh coriander

For the Maraghwe Bhajiya:

• 1 x 400g tin cooked kidney beans drained and rinsed
• 140 g chickpea flour (besan)
• 2 tbsp plain flour
• 1/4 tsp baking powder
• Juice of 1 lemon
• 1 green chilli finely chopped
• 1/2 tsp chilli powder
• 2 cloves garlic crushed
• 1 tbsp grated ginger
• 2 tbsp coriander finely chopped
• 1 tsp sea salt
• 1/2 tsp sugar
• Oil for deep frying

Instructions

• To make the Makai Paka, first roast the sweetcorn over a flame on your gas cooker. You can also place it under the grill or on a barbecue until it has black spots all over. Allow to cool.
• Strip the kernels from the cob and set aside.
• In a large pan, add the water, coconut milk, chillies, garlic, turmeric and salt. Bring to a boil and add the potatoes and corn. Cover and simmer for 15 minutes. Add the lemon juice and coriander and remove from the heat.
• To make the bhajiya, combine all the ingredients in a large bowl, crushing some of the beans between your fingers and keeping some whole.
• Heat a wok or deep pan with oil to 160ºC/320ºF. Use a teaspoon to pick up the batter and another teaspoon to carefully push the batter off, into the hot oil. Cook for 2-3 minutes, turning and moving frequently until golden and crispy.
• Serve the Makai Paka in bowls and top with the hot and crispy Maraghwe Bhajiya.

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If you like this, you’ll love my recipe for Vegan Ugandan Rolex

Love Sanjana

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As I flick through my little collection of East African cookbooks, I feel the same comfort and joy as I do when I cosy up with my favourite Indian ones. Both are full of spices, simple veggies and coconut milk in almost everything.

The Swahili cooking I know and love is fresh, vibrant and full of love.

My connection with East Africa

I’ve grown up with a mishmash of Indian, African and British food. My parents are British nationals, born in East Africa. My father in Tanzania and my mother in Kenya. I’m British, born and bred.

This means I have been lucky enough to experience the culinary cultures of all these cuisines.

The Indian influence on East African cooking (and vice-versa!)

For my generation, it feels like the Indian influence on East African cooking is a hush-hush camp, with recipes hidden away inside the spirits of expat grandparents, parents, aunties and uncles.

As sad as it may sound, I’m a 29-year old who’s worried that Zanzibar Trail Mix, Malindi Halwa and Ugandan Kasodi will one day be forgotten.

What are Quick & Fluffy Vitumbua?

In the name of doing my bit to preserve the East African cuisine so many Asian-East Africans are so proud of, I’d like to introduce you to Vitumbua.

These Tanzanian rice flour doughnuts are a favourite of my saintly Bapu, Gunwantrai Modha and I completely understand why.

Born in Tanzania, my dad his brothers think of these dishes as fuel food – they’re good for the soul and all that.

How to make Vitumbua

Vitumbua should be golden and crunchy on the outside and like a delicate morsel of cardamom-scented cloud on the inside.

The batter is made with coconut milk which makes these cakey doughnuts pure white in the middle and melt-in-the-mouth.

Vitumbua: Yeasted Tanzanian Doughnuts with coconut milk

The leavening agent in my version is yeast but many recipes also use baking powder. Traditionally, they’re made using soaked rice but I’ve simplified it slightly by using rice flour.

Rice flour is readily available in shops these days. Of course, if you can’t find rice flour, go ahead and use soaked raw rice.

Can I make gluten-free Vitumbua?

Yes! Simply replace the plain flour with an equal measure of rice flour (2 tbsp). You can also use 1 tbsp cornflour (cornstarch).

How to serve Quick & Fluffy Vitumbua

My fluffy Vitumbua are perfect with tea in the morning or if you’re a bit more adventurous, with a spicy kidney bean and coconut stew for dinner. Sweet and savoury is so lush!

What kind of pan do I need to make Quick & Fluffy Vitumbua?

If you have a Vitumbua or Appam/Paniyaram pan, please use one. If you don’t, you can use a greased cupcake tin. You’ll need to bake them in a 180C oven for 10 minutes, flipping them over halfway through the cooking time.

Cardamom: Finishing touches

I dust my Vitumbua with cardamom sugar which isn’t traditional but it adds a delicious additional aroma on top of what’s already in the batter.

Indeed, I find that finishing a dish with gentle spices is a bold way of bringing another dimension to the table.

Quick & Fluffy Vitumbua Recipe

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Quick & Fluffy Vitumbua – Tanzanian Coconut Doughnuts

These light and fluffy East African coconut and cardamom doughnuts just melt in your mouth. They’re perfect with masala chai and are a popular street food all over Tanzania.

Course Breakfast, Dessert, Snack

Cuisine African

Keyword african, cardamom, pancakes, rice flour, tanzanian

Prep Time 40 minutes minutes

Cook Time 20 minutes minutes

Total Time 1 hour hour

Servings 8

Equipment

• Appam pan

Ingredients

For the vitumbua batter:

• 220 g rice flour
• 2 tbsp plain flour
• 400 ml full-fat coconut milk
• 100 g caster sugar
• 7 g fast-action dried yeast
• 200 ml warm water approx. 32°C
• 3 tbsp sunflower or vegetable oil
• 1 tsp cardamom seeds from 5-6 cardamom pods ground
• 1/2 tsp fine salt
• 1 tsp vanilla extract or almond extract optional

For the cardamom icing sugar:

• 2 tbsp icing sugar
• 2 whole cardamom pods seeds remove and finely ground

Instructions

• In a large bowl, mix together the rice flour, plain flour, sugar, salt, ground cardamom and dried yeast.
• Make a well in the middle of the dry ingredients and then add the coconut milk, warm water, oil and vanilla/almond extract (if using). Whisk the ingredients well until you have a smooth, lump-free batter. It should be the consistency of dosa or idli batter. Cover with cling film and allow the batter to rest in a warm place for 30-40 minutes.
• Grease a 12-hole vitumbua or appam/paniyaram pan with sunflower or vegetable oil. By now, your batter should be bubbly and frothy. Allow the pan to heat up a little and then use a small jug or cup to fill the holes of the pan with the batter, almost right to the top.
• Cook on a low heat until the tops of the batter is looks dry to the touch, about 3 minutes. Use a cocktail stick to flip the vitumbua over. They should be golden brown on the bottom. Cook the other side for 3-4 minutes or until golden. Use the cocktail stick to remove them from the pan.
• To make the cardamom sugar, combine the icing sugar and ground cardamom. Use a tea strainer or small sieve to dust the sugar over the top. Serve the vitumbua immediately with hot masala chai or strong coffee.

Notes

• This recipe makes 48 small vitumbua, serving about 8 people.
• I bought my paniyaram pan from an Indian kitchenware store in Leicester, UK. You can also buy these online. Look out for a heavy, non-stick piece of kit rather than steel to make removing the vitumbua easier.
• Alternatively, you can also use a cupcake tin. Your vitumbua will be larger, disc shaped doughnuts but they’ll still taste great. Ensure the tin is well greased and fill the cupcake holes just halfway before popping into an oven pre-heated at 180°C for 10 minutes. Flip them halfway through baking.
• Store cooked vitumbua in an airtight container at room temperature for up to 3 days.

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If you like this, you’ll love my recipe for Crispy Potato Bhajia!

Love Sanjana

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Channa Bateta (or CBs as we called it as kids) was the simplest of dishes using very few ingredients, but dad would put his heart and soul into it. He’s always been a well-seasoned cook and one that adds a fistful of this, a splash of that and a pinch of something else… and he makes cooking East African classics like Channa Bateta look so easy he could be doing it with his eyes shut. The son of two brilliant cooks, he acts as cool as cucumber raita about his mad skills and he nails flavour-packed East African dishes, chutneys and chaats every time. He’s got “chatpata” (hot, sour and sweet) flavours down. What I owe him greatly for is his wonderful encouragement and support over the years with my cooking. I started out as a curious toddler with a taste for Doodh and Khichri (stewed rice and lentils with milk). It was my equivalent of porridge and I’d wolf it down as I watched my Mum roll rotlis, thinking I wanted to be just like her when I was big enough to reach the stove. She’d give me pieces of dough to practice rolling and I’d sit on the floor cross legged in the tiny kitchen above our shop and roll rotlis using my coveted kids chapatti set from Popat’s, an Indian homeware store in Wembley. Needless to say, my rotlis totally sucked. They weren’t soft round, they were chunky frisbees of play-doh which my mum would still pop on to the tawa and cook into a biscuitty puck. And it was dad who would eat them up and tell me how delicious they were. Everything I know is down to those “map-of-Britain” monstrosities that were only fit for the bin. If he hadn’t have eaten them and told me they were great, I’d probably never have fallen in love with cooking and trying my absolute best in sharing that passion with others. So thank you Dad, you’re the source of my motivation, determination and self belief.

At home, if ever a bag of Seabrook Ready Salted crisps, Kenya Chevdo (a kind of potato-based trail mix) and lemon wedges were on the counter top and I instantly knew Channa Bateta was for dinner. You see, this dish is traditionally served with a crispy topping that comes in the form of said crisps, chevdo or even cassava crisps. A squeeze of lemon brings the whole thing together so what you’re left with is an orchestra of tender potatoes and chickpeas, a spicy chilli-laced coconut broth, fresh and fragrant coriander, a crunchy potato chip topping and sour raw mango chutney that brings the entire thing to life. It’s so balanced, filling and flavoursome… and all without trying too hard.

I posted a recipe for Mombasa-Style Kachri Bateta before which is a similar kind of thing but uses sour tamarind as the broth base. Channa Bateta is quicker and the heartier of the two. Filling carbs like potatoes, cassava and ugali are the essential sources of energy in East Africa. People work long hours, often have multiple jobs and of course, it’s damn hot. Usually what’s needed is a hearty, energy-rich bowl of stew or savoury porridge to keep bodies fuelled throughout the day.

I use tinned chickpeas because life is too short when you’re just home from work and are in need of a quick-fix meal (and that’s what this is). If you follow this recipe, it should take no longer than 20 minutes from start to finish. And that’s not including time to do the washing up which, if you were really smart, you’d enlist a minion to do for you. You should then put your feet up and wait for this to bubble away, filling your home with the smell of the simplest Indian-African dish there ever was.

Dad’s 20-Minute Channa Bateta (Kenyan Chickpeas and Potatoes in Coconut Broth)

Serves 4

Ingredients
1kg baby new potatoes, steamed and peeled
2 x 400g tins chickpeas (drained weight 480g in total)
8-10 curry leaves
400ml full-fat coconut milk
800ml hot water
2 tsp turmeric
Juice of 1 lemon
2 chillies, chopped (adjust to your taste)
1/2 raw green mango, peeled and grated
1 1/2 tsp salt
1 tsp sugar

For the Channa Bateta toppings bar
1 red onion, finely diced
2 tbsp chopped coriander
4 packs of salted crisps/potato chips, crushed (you could also use cassava chips)
4 tbsp Kenyan Chevdo and/or Jinni Sev (trail mix), optional – you can buy these in many Asian supermarkets
Green chutney, to taste (recipe below)
Tamarind chutney, optional
Daal vada, optional
Red chilli powder, optional

For the Raw Mango and Coconut Chutney
1/2 raw green mango, grated
1 whole fresh coconut, shelled, peeled and grated (the coconut water is the chef’s treat)
100g fresh coriander
1 tsp salt
2 tsp sugar
Juice of 1/2 lemon
240ml cold water

Method

1. Pour the coconut milk and water into a large pan. Add the curry leaves, chopped chilli, turmeric, green mango, salt and sugar. Bring to the boil.

2. Add in the chickpeas and potatoes, along with the lemon juice.

3. Simmer on a medium/low heat for 15 minutes with the lid on.

4. Ladle into a bowl and customise with all your favourite toppings. Serve immediately.

5. To make the Raw Mango and Coconut Chutney: Blend all the ingredients in a food processor until you have a semi-coarse, bright green chutney.

Love Sanjana

The post 20-Minute Channa Bateta (Kenyan Chickpeas and Potatoes in Coconut Broth) appeared first on Sanjana.Feasts.

These East African-style Mogo Chips are a childhood favourite. It’s the kind of food we’d prepare if we have guests coming over because it’s so simple to throw together. I’ve also never met anyone who doesn’t love fluffy mogo.

Mogo (a.k.a Cassava) is a staple carb in Africa, in many parts of South America where it is known as Yucca and of course, in my house. Countless Indian restaurants all over the UK serve it up in all kinds of ways, popular choices being Tandoori and Indo-Chinese style (with soy sauce). Personally, I think the simpler it is, the better.

What I love about mogo is its earthy flavour, which truly comes to life when it’s gently steamed or boiled. It’s so distinct, you’d know within a split second that someone is making ‘bafelo mogo’ (steamed cassava). It reminds me both of the beautiful Mombasa sunshine and eating as a family.

I cook cassava in lots of different ways, all ones I was taught by my mum when I was a little girl. I hope one day I can proudly say I’ve shared them all with you. My favourite is a mogo and coconut stew recipe, which I’ll post up soon.

Aside from the fried or grilled with a sprinkling of salt kind of mogo, this is probably the simplest mogo recipe I make. It has very few ingredients but is loaded with flavour. Heaps of garlic, chilli and lime make it the perfect party recipe to share with friends and family – there’s hardly any prep involved and everyone can just tuck in from a large platter.

For the perfect Sunday afternoon snack, serve with a cup of hot masala chai. I’ll share my recipe for that in the next post.

This is going to be delicious.

Chilli, Lime and Garlic Mogo
Serves 6

Ingredients

1kg fresh or frozen mogo (also known as cassava or yucca) – peeled if fresh
70g salted butter
1 tbsp sunflower oil
6 large cloves garlic, crushed
4-5 chillies (more or less according to taste)
½ tsp red chilli flakes
2 tbsp cumin seeds
Salt, to taste
Juice of 2 limes, zest of 1
Chopped coriander to garnish
Lime wedges, to garnish

Method

1. Chop the mogo in to bite sized chips. Bring a large pan of salted water to the boil and add the mogo. Cook for 10-15 minutes or until tender. Drain in a colander and allow to cool and steam to evaporate for 15-20 minutes.

2. Heat the butter and oil in a large wok (the oil will stop the butter burning). Add the cumin seeds and garlic. Cook for 1 minute before adding the chillies, mogo and salt.

3. Allow to cook, tossing every 2 minutes until golden all over. Finish with the lime juice and zest.

4. Garnish with fresh coriander and lime wedges.

Serve with masala chai and enjoy with friends.

Love Sanjana

The post Chilli, Lime and Garlic Mogo appeared first on Sanjana.Feasts.

Later came various recipes from other parts of India I couldn’t help but experiment with once I got a taste for cooking. Running through it all the while is the amazing food culture of Britain – a diverse mix of true classics like Cornish pasties and Yorkshire puddings, to dishes from international cuisines we’ve somehow adopted. There’s nothing quite like eating Taiwanese Bao in Kings Cross or Vietnamese Summer Rolls in Shoreditch for lunch and going home to true Gujarati daal-bhaat, shaak and rotli, followed by Mombasa-style mogo chips as a cheeky midnight snack.

See, I told you… totally spoilt.

These little packed potatoes are a take on the snacks loved by Asian people all over East Africa. Here, I’ve used British New Potatoes sandwiched together with a spicy chilli, coriander and lemon mixture. They’re deep fried, which is absolutely necessary for this recipe (please don’t try to bake them in the oven as the batter will just fall off).

I’m serving them with my favourite chutney – a blend of coriander, coconut and heaps of lemon, sugar and salt. It will set your taste buds alight, not with heat but sheer joy. Purists, omit the coriander as they do in Kenya but it’s so easy to get hold of here and really takes the flavours to the next level. I really recommend it.

Serve in paper cones or on a sharing platter as I’ve done here. I love food you can put into the middle of the table for everyone to dig in. A cold beer is the perfect pairing but then again, when isn’t it?

Mini Kenya-Style Packed Potatoes with Coconut and Coriander Chutney
Makes 18-20

Ingredients

1.5kg baby new potatoes, skin on, boiled and cooled
Sunflower oil, to deep fry

For the filling:
150g of the boiled potatoes, roughly mashed
100g finely-chopped coriander
1 ½ tbsp red Kashmiri chilli powder
1 large clove garlic
Zest and juice of one lemon
2 tsp salt

For the batter:
100g plain flour
200g chickpea flour
1 tsp coarse semolina
Juice of one lemon
400ml cold sparkling water
¼ tsp turmeric
1 tsp salt

For the coconut and coriander chutney:
150g coriander
4 green chillies
100g unsweetened desiccated coconut
100g Greek yohgurt
Juice and zest for 2 lemons
2 tsp salt
2 tbsp sugar

Method

1. To make the filling, combine all of the ingredients to make a sticky paste. If it doesn’t combine to make a paste, give it a very short pulse in a food processor.

2. Halve each of the cooked and cooled baby new potatoes and sandwich the two pieces together with the paste. Repeat for all of them and place them in the fridge while you make the batter.

3. To make the batter, combine all the dry ingredients and give them a quick whisk to remove any big lumps. Add the sparkling water and whisk to make a smooth batter.

4. Heat the oil in a large, deep pan or wok until it reaches 180C or until a piece of bread turns brown in 60 seconds.

5. Take one of the potatoes, quickly dip it in the batter until it’s coated all over, then very gently place it in the oil. Repeat with a couple more, taking care not to overcrowd the pan as this will bring the temperature of the oil right down.

6. Allow to cook, turning in the oil until golden all over. Drain in a colander lined with paper towels. Repeat for all of the potatoes.

7. To make the chutney, combine the coriander, chillies, lemon juice and zest, salt, sugar and coconut in a blender. Blend until smooth. Add the yoghurt and pulse quickly. Pour into a serving bowl.

8. Serve the packed potatoes alongside the coconut and coriander chutney, lemon wedges and cold beer. If you can get your hands on Tusker, go for that.

Love Sanjana

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