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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