Kenyan 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

Nduma Viazi Karai is a popular Kenyan snack made by deep-frying pieces of nduma (arrowroot tuber) and potatoes until crispy and golden. It’s seasoned simply with salt or spices, enjoyed as a side dish or snack.

FAQs – Nduma Viazi Karai

Q: What are the main ingredients in Nduma Viazi Karai?
A: The dish primarily uses nduma (arrowroot tuber) and potatoes, peeled and cut into bite-sized pieces, then deep-fried until crispy.

Q: How is Nduma different from potatoes?
A: Nduma (arrowroot) is a starchy tuber with a slightly different texture—often a bit firmer and nuttier—compared to the softer, starchier potato.

Q: Can I bake Nduma Viazi Karai instead of deep-frying?
A: Yes, for a healthier alternative, you can bake or air-fry the pieces to get a crispy texture with less oil.

Q: What spices are commonly added to Nduma Viazi Karai?
A: Salt is the basic seasoning, but some people add chili powder, garlic powder, or curry powder for extra flavor.

Q: How do I store leftovers?
A: Store in an airtight container in the refrigerator and reheat in an oven or toaster oven to keep them crispy.

Printable Nutrition Card (Per 100g serving of deep-fried Nduma Viazi Karai)

Nutrient	Amount	Notes
Calories	180 kcal	Moderate calorie content from carbs and oil
Total Fat	8 g	Mostly from frying oil
Saturated Fat	1.5 g	Depends on type of frying oil
Sodium	150 mg	Can vary based on added salt
Carbohydrates	25 g	Main energy source
Dietary Fiber	3 g	Good source of dietary fiber
Sugars	1 g	Naturally occurring sugars
Protein	2 g	Modest protein content
Vitamin C	10% DV	Present especially from potatoes
Potassium	400 mg	Helps regulate fluids and muscle function

DV = Daily Value; based on a 2,000 calorie diet.

Dietary Information Table

Diet Type	Suitable?	Notes
Vegetarian	✅ Yes	Plant-based tubers
Vegan	✅ Yes	No animal products used
Gluten-Free	✅ Yes	Naturally gluten-free
Keto / Low-Carb	❌ No	High in carbohydrates due to tubers
Paleo	✅ Yes	Tubers are paleo-friendly
Low-FODMAP	❌ No	Nduma and potatoes can be high in FODMAPs
Dairy-Free	✅ Yes	No dairy ingredients
Heart-Healthy	⚠️ Moderate	Frying increases fat and calorie content — bake for healthier

Please note that these values are estimates and can vary based on specific ingredients and portion sizes used. For precise nutritional information, consider using a nutrition calculator with exact ingredient measurements.

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