Kaluhi's Kitchen

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Turmeric and Garlic Viazi Karai

December holidays are in full force and many Kenyans are making their way down to the coast. Besides the amazing weather, the  picturesque beaches, the hospitable people, rich history and the electric atmosphere, people also travel down to the coast to sample some of the hearty food of the coastal people. They really tale food and its preparation really seriously, which is something I personally admire because eating, in my opinion should be an experience.

One of the foods associated with the Kenyan coast is Viazi Karai. It is sold in little kiosks all over our coastal towns and by hotels too. I decided to add my own twist to the traditional recipe and added several more ingredients which made this already delectable meal even more spectacular.

Today, sample my Tumeric and Garlic Viazi Karai.

TUMERIC AND GARLIC viazi karai

 

Ingredients

viazi karai ingredients
5 potatoes
2 heaped tablespoons of all purpose flour
1 small onion
3 cloves of garlic
Fresh rosemary
1 tablespoon of ground cumin
1 teaspoon of turmeric powder
1 teaspoon of garlic powder
Salt to taste
Oil for frying

Method
Peel your potatoes and put them in your sufuria. Put some cold water to facilitate the boiling and add the garlic cloves, rosemary and onion and let these boil together with the potatoes.

boiling potatoes with garlic, onion and rosemary
Boil your potatoes until they are almost ready. Do not let them become totally soft as they will crumble when you cut through them.
As you await for your potatoes to boil, prepare your batter. In a small bowl or cup mix your flour, ground cumin, ground garlic and turmeric together with some water. Ensure that it attains the consistency of thick yoghurt. Normally, the golden yellow color of viazi karai is gotten by using food color, however i decided to use something organic for the color and turmeric was befitting for this.

making batter for viazi karai with flour, tumeric and garlic powder

viazikarai batter and potato slices

Remove your potatoes from the boiling water and slice them, discard the boiled onion, garlic and rosemary.

slicing potatoes for viazi karai Dip your slices in the garlic batter and then fry them until they are golden in color.

dipping potatoes in viazi karai batter
Remove from the heat, allow the excess oil to drain then serve hot.

kachumbari and viazi karai
Serve with  any meat stew,gravy, chilled tatziki dip like the one we made here, sweet and sour sauce that we also made here, kachumbari or on their own. I had mine with kachumbari.

viazi karai with kachumbari

This is a must try for every one 🙂

hot viazi karai

Till our next culinary adventure

-K


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11 Comments

  1. OMG I tried it and there were so delicious

    • kaluhiskitchen

      July 6, 2015 at 9:49 am

      They are still one of my favorite! I need to try them out soon. Glad you enjoye them Hilda 🙂

  2. Hey,hope you are keeping on well, i tried the viazi karai and the tatziki dip it was heavenly delicious.My husband stuffed himself.Thanks.Still waiting on the kale recipes.

    • kaluhiskitchen

      July 16, 2015 at 11:47 pm

      And when hubby loves it, you know it is really good. So glad you gave this a try Irene 🙂

  3. Amazing is there a way I can subscribe

  4. wao so amazing my bae liked it thenks for educating us

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