Ingredients

Method

• 5–10 medium-sized potatoes, peeled
• 2 cloves garlic, minced
• 2 sprigs fresh rosemary
• sea salt and freshly ground black pepper, to taste
• 1 t chilli powder (optional, for spice)
• 3 lemons, juiced
• 350 g cake flour
• a small bunch fresh coriander, finely chopped
• a pinch turmeric
• 2 t garlic powder
• 1 t onion powder
• ⅔ cup water (adjust as needed for batter consistency)
• vegetable oil for deep-frying

Method

Ingredients

1. Place the potatoes in a saucepan with enough water to cover them, then add the garlic, rosemary and salt and pepper.

2. Bring to a boil over a medium heat and cook the potatoes until just tender. Do not overcook them. Drain the potatoes and allow to cool.

3.In a small bowl, mix the chilli powder (if using), a pinch of salt and the lemon juice. Slice each boiled potato in half and spread a bit of this mixture inside. Reassemble the potatoes and set aside.

4. In a large bowl, mix the flour, coriander, turmeric, garlic powder, onion powder and a pinch of salt.

5. Gradually add the water, stirring continuously, until the mixture reaches the consistency of thick pancake batter.

6. Heat oil in a deep frying pan over a medium-high heat (enough to fully submerge the potatoes).

7. Once the oil is hot, dip each potato into the batter, ensuring it’s fully coated. The two halves will stick together because of the batter. Fry the battered potatoes in the hot oil until golden brown and crispy (about 3–4 minutes per side).

8. Remove from the oil and drain on kitchen paper.

9. Serve hot with tamarind sauce for an authentic Mombasa experience.

Find more potato recipes here

Photographer: Livhuwani Ravele

Extracted with permission from Tamu by Jane Nshuti