Today we are taking our taste buds for a drive, to Coast, locally known as Pwani.
Kachiri is the Swahili name for cassava crisps.
These are thin, light slices of cassava that are deeply fried, just like regular crisps, and tossed in chili and salt to give the characteristic and flavourful taste.
I learned about them during my visit to Diani, and they are quite a popular street food there.
Ingredients
- 2 large cassava
- ¾ cup white distilled vinegar
- 1 tablespoon of chilli powder
- 1/2 teaspoon salt,
- Cooking oil
Preparation
Step 1
Thinly slice the potato to about 2.5 mm thick. Ensure you don’t see through the slices.
Step 2
Put the cassava slices in a bowl and pour vinegar over top. They should be submerged. Soak them for At least 30 minutes. Drain and pat completely dry.
Step 3
In a large bowl combine the chili powder and salt. And set Aside.
Step 4
Preheat your cooking oil and fry a few batches of the slices at a time until golden brown. Repeat the process being careful not to overcrowd the pan.
Step 5
Drain your cassava chips. Serve and enjoy with ukwaju dip.
