My mom and I have quite a number of likes we have in common when it comes to kitchen ingredients. Lately, we have been obsessed with a habanero dip we got from Kez Organics. I did an Instagram story (If you do not follow me in Instagram, you’re wasting your life!!) sometime back when I was making matumbo step-by step with this dip instead of regular pili pili, since this is how mum and I love it. We have been hooked since and everyone else at home is now almost as obsessed!
And you know what makes it even better? It is made by Kenyans, In Kenya, for Kenyans!!! It fills my heart with joy when we make such quality products and buy from our own. This is one of many Kez organics chili recipes I will be making because I just want you guys too to experience quality products that are readily available and deserve to be known by everyone. Now, lets get down to business!!! For today: Garlic Potato Wedges with Pineapple Habanero dip.
PREP TIME: MAKE TIME: SERVES: 6
For the potatoes
15 new potatoes
1 large red onion, finely diced
1 bulb of garlic, minced
3 tablespoons of fresh rosemary
3/4 tablespoon of turmeric
3/4 tablespoon of paprika
Salt and pepper to taste
For the dip
1 cup of mayonnaise
1/2 a cup of fresh pineapple
3 tablespoons of very finely chopped onion
1/2 a teaspoon of Kez Organics Habanero dip
1/2 a tablespoon of honey
1/2 a teaspoon of finely chopped rosemary
Wash and peel your potatoes. Slice them up into wedges and place them in a large bowl. Add the red onion, garlic, rosemary, paprika, turmeric, salt, pepper and some vegetable oil enough to just coat them.
Mix everything up until combined. Spread them on your tray and put them to bake at 200 degrees for about 40 minutes or until completely cooked and soft.
You may be wondering ” What if I do not have an oven, does that mean i’ll miss out on this recipe :((?” Well, worry not, I have you covered <3. If you do not have an oven, you can boil your potatoes together with the spices, rosemary, garlic and red onion. Once they are done, proceed to fry them in very hot oil to get the exterior nice and crunchy. Do not use tepid oil as you will get a soggy result.
As that is going, work on your sauce. I used my Kez organics Habanero dip in this sauce. A jar costs KES.400 and lasts a lifetime since it is very potent in my opinion. Check out their Instagram page for more deets.
In a blender, add your mayo, followed by your pineapples, and the honey. Your pineapple MUST be sweet. Blitz it until everything is completely combined.
Be careful not to make it too runny. If you do not have/do not like pineapples, you can use mangoes/sweet plums. Ladle onto a small bowl add your habanero chili, very finely chopped onion and rosemary. Add the chili bit by bit and taste then adjust upwards if need be to suit your taste. Allow to chill for a few minutes.
Once everything is ready, serve.
One of my favorite contrasts is that between hot and cold; and you can be sure that the hot garlic potato wedges and the slightly chilled pineapple habanero dip delivered just that!
Not only was that hot-cold contrast so good, but the flavor definitely delivered! The garlicky-rosemary flavor of the potatoes wend well with the mild sweetness of the creamy habanero dip which had the same notes too.
The Potatoes that were crispy on the outside and nice and soft on the inside were the perfect accompaniment to this pineapple habanero dip. This pineapple habanero dip, with it’s sweet spicy herby kick, would also be so perfect with roast chicken or really spicy fish fingers.
So easy to make and such explosive flavors! I hope you enjoy this as much as I did!
Get your downloadable recipe here :))