It seems people are getting back to basics when it comes to food. Organic lifestyle has become common nowadays with people searching for traditional foods like vegetables. Nduma (arrow roots) is one such vegetable that more people are enjoying. I always want to find new ways of preparing food so I had this idea to make some viazi karai using the nduma like I did with these delicious SWEET POTATOES! They turned out yummy and I loves them, so they will definitely be part of my regular menu either for breakfast or as snacks.
INGREDIENTS
3 Nduma (arrow roots)
1-2 Cups Gram Flour
1 Teaspoon Black Pepper
1 Teaspoon Ground Cloves
Pinch Salt
1 Teaspoon Paprika
2 Tablespoons Ground Turmeric
2 Tablespoons Dhania (cilantro)
Oil for deep frying
METHOD
Prepare the paste. Add gram flour to medium bowl
Add paprika
Add black pepper
Add ground cloves
Add ground turmeric
Add chopped dhania (cilantro)
Mix dry ingredients until well combined
Add water 1 cup at a time
Mix thoroughly
The mixture should be thick but not too light or thick. Set aside
Prepare the nduma. Chop, clean nduma, add to sufuria and add water half filled. Boil for around 6 minutes until the nduma is tender
Drain all the water and cool 2 minutes
Add the nduma into the gram flour mixture
Completely coat the nduma and leave to sit 5 minutes so they absorb some of the paste mixture
Heat oil. Add the coated nduma
Fry the nduma until golden brown
Set aside on absorbent paper to drain off excess oil
Repeat to finish the rest of the batch
The heat should not be too high so that the nduma viazi karai does not burn
Do not also over crowd the sufuria to give every nduma the chance to cook evenly
Cook to your desired doneness or browned
Serve with your favourite sauce like ukwaju, chili sauce or mustard sauce
Crunchy on the outside and so fluffy on the inside
NDUMA VIAZI KARAI
Prep time: 15 Minutes
Cook time: 20 Minutes
Total time: 35 Minutes
Yield: 3 Servings
Ingredients
- 3 Nduma (arrow roots)
- 2 Cups Gram Flour
- 1 Teaspoon Black Pepper
- 1 Teaspoon Ground Cloves
- Pinch Salt
- 1 Teaspoon Paprika
- 2 Tablespoons Ground Turmeric
- 2 Tablespoons Dhania (Cilantro)
- 2 Cups Vegetable Oil for frying
Cooking Directions
- Prepare the paste. Add gram flour to medium bowl. Add paprika. Add black pepper. Add ground cloves. Add ground turmeric. Add chopped dhania (cilantro). Mix dry ingredients until well combined
- Add water 1 cup at a time. Mix thoroughly. The mixture should be thick but not too light or thick. Set aside
- Prepare the nduma. Chop, clean nduma, add to sufuria and add water half filled. Boil for around 6 minutes until the nduma is tender
- Drain all the water and cool 2 minutes. Add the nduma into the gram flour mixture. Completely coat the nduma and leave to sit 5 minutes so they absorb some of the paste mixture
- Heat oil. Add the coated nduma. Fry the nduma until golden brown. Set aside on absorbent paper to drain off excess oil. Repeat to finish the rest of the batch. The heat should not be too high so that the nduma viazi karai does not burn
- Do not also over crowd the sufuria to give every nduma the chance to cook evenly. Cook to your desired doneness or browned
- Serve with your favourite sauce like ukwaju, chili sauce or mustard sauce. Crunchy on the outside and so fluffy on the inside
No comments
Post a Comment