Sunday 30 December 2018

NDUMA VIAZI KARAI


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

Recipe by Mulunga Alukwe

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

  1. 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
  2. Add water 1 cup at a time. Mix thoroughly. The mixture should be thick but not too light or thick. Set aside
  3. Prepare the nduma. Chop, clean nduma, add to sufuria and add water half filled. Boil for around 6 minutes until the nduma is tender
  4. 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
  5. 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
  6. Do not also over crowd the sufuria to give every nduma the chance to cook evenly. Cook to your desired doneness or browned
  7. Serve with your favourite sauce like ukwaju, chili sauce or mustard sauce. Crunchy on the outside and so fluffy on the inside

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