Posho (Ugali) Chips Video

Today October 9 is Uganda’s Independence day! To all my fellow country men reading this blog, Happy Independence Day!

Do you like posho? How often do you eat it? I have slowly grown to love posho because of its versatility. I have been brainstorming the past few days what I should post for this special day. I had multiple ideas in my mind but it seemed fitting to share this method of making posho chips (fries if you may) that I have been using for ages!  Yes I am a hardcore carbs lover! This is one of the many ways you can salvage left over posho. I know we East Africans, especially Ugandans, have a love-hate relationship with posho but if you look at it in a different light, you will realize it has a ton of endless possibilities. Now because the method is so simple, I decided to make it into a short video which you can watch below.

Observations:

1. For this recipe, I have no specific measurements because you can make it without any specific measuring. Use your instincts depending on how much you wan to make.
2. I used yellow maize to make my posho. This recipe works great with white posho as well.
3. It is best to use overnight posho. It will have hardened and firmed well.
4. Make sure the oil is enough to submerge the chips so that you don’t have to worry about turning them.
5. Salt the egg mixture and breadcrumbs accordingly.

What you will need: 

Posho

Wheat flour

Bread crumbs

Eggs

Salt and pepper

Oil for frying

Method

1. Cut the posho into thin chips/sticks.
2. Coat the chips with flour.
3. Whisk eggs. Add salt and pepper to the eggs and mix well.
4. Coat the posho chips with egg mixture.
5. Next add salt and pepper to the breadcrumbs and mix well. Roll the chips in the bread crumbs.
6. Fry the chips till golden brown.
7. Serve warm with either ketchup or guacamole.

See! I told you it was easy to make! I cannot wait to see you make this. Don’t forget to tag me #AkitchenInUg when you do so I can share with other readers.