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.
- 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.
- I used yellow maize to make my posho. This recipe works great with white posho as well.
- It is best to use overnight posho. It will have hardened and firmed well.
- Make sure the oil is enough to submerge the chips so that you don’t have to worry about turning them.
- Salt the egg mixture and breadcrumbs accordingly.
What you will need:
Salt and pepper
Oil for frying
- Cut the posho into thin chips/sticks.
- Coat the chips with flour.
- Whisk eggs. Add salt and pepper to the eggs and mix well.
- Coat the posho chips with egg mixture.
- Next add salt and pepper to the breadcrumbs and mix well. Roll the chips in the bread crumbs.
- Fry the chips till golden brown.
- 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.