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Kenyan Chips Masala - Jikoni
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Kenyan Chips Masala

Kenyan Chips Masala

Potatoes are the most widely consumed vegetable in Kenya, with regular appearances in integral dishes across the majority of our communities, and who doesn’t love chips?

Onions, garlic, bell peppers, and tomatoes combine to provide a readily available and recognizable local salsa-esque coating for the popular potato fries dish called chips masala, which is exactly what the name suggests: “flavored fries”.

Introduced to East Africa by British farmers in the 1880s, the potato has grown in importance, both as a staple food and as a source of farmer income at the core of Kenyan society. It is not known when we started to fry the beautiful vegetable, but we haven’t stopped since! Perfectly crispy fries mixed in with the local base ingredients of all our stews and curries give the potatoes an overall classic Kenyan flavor and eating experience. 

It is commonly served on major celebrations but is also available as a street food option at any and every little local fast food joint which is where I had my first masala chips, and my Congolese family would never make this at home because the vendors know best.

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Chips Masala

  • Author: Rumasha Beni
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 35 minutes

Ingredients

Oil for frying

500g potatoes

1 medium red onion

2 chilies, minced (optional)

1 red bell pepper

1 yellow pepper

Dhania (coriander)

3 tablespoons tomato paste

4 garlic cloves

Garam masala

Nutmeg (optional)

Lemon juice or apple cider vinegar 

Cumin

Salt

Black pepper


Instructions

To make the chips

 

To make the masala


Notes

  • Pairs incredibly well with dry roast meats.
  • Do not freeze, as it’ll make the fries soggy and impossible to reheat.
  • Best served when hot.

In Swahili, Jikoni means kitchen. At our core, that’s what we are. A space to cook, to share, to create.

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