Make Spicy Chips Masala + 9 Year Blogging Anniversary

Spicy and vibrant Chips Masala made out of chips/ fries and a spicy tomato masala base that is sure to tantalize your taste buds.

WordPress notified me this week that I signed up for a blog 9 years ago! 9 years is a long time and I cannot believe I am here still writing in this space. Clearly there has been a lot of memories, stories, experiences, trials but most of all growth. Tremendous growth. In fact you are going to be seeing that in the follow up posts where I want to shift my focus to incorporate more storytelling and research. I always feel like I am just scratching the surface when it comes to Ugandan food and culture. This storytelling and research will include a mix of written, photo and video essays. So watch out for those by subscribe to my YouTube Channel. I am also going to be sharing a few lessons I have learned for the past 9 years regarding food photography in a follow up post. So watch out for that as well. I am so excited for what these next months have in store. For now let us get into this tantalizing dish of chips masala.

It has been gloomy and rainy here a lot and I have found myself craving the comfort of potatoes but with the spicy kick of masala, hence chips masala. And because I could go on and on about how this dish makes me feel, I do not want to waste any more of your time so here is the recipe and an accompanying video.

Chips Masala Recipe

What you will need:

4 Large potatoes,

2 Medium tomatoes, chopped

2 Small onions, thinly sliced

4 Garlic cloves, minced

2 Green chilies, chopped,

1 Tsp. Tomato paste

Juice of  half a lemon/ lime

1/2 Tsp. Cumin seeds

1 Tbsp. Curry mix (cumin, coriander, turmeric, cloves, paprika)

1/2 Tsp. Smoked paprika

1/2 Tsp. Black pepper

Salt

A pinch of sugar

Oil for frying

Observations

When you combine, tomatoes, tomato paste and lemon juice, they tend to be sour. Use the pinch (or more) of sugar to cut through the sourness.

I opted to not peel my potatoes and thoroughly washed them instead.

You can see a variation of this recipe using sweet potatoes here.

If you want your chips masala to be more soupy, add water or stock accordingly

You don’t have to use all 4 garlic cloves especielly if you are not a fan of garlic

Method

Wash and slice your potatoes into thin chips. Place the chips in water and let them soak for about 20 minutes.

Chop, slice and mince your tomatoes, onions and garlic respectively.

After 30 minutes, drain the water from the chips well.

Place a pan with oil enough to fry the chips on high heat and let it heat up.

Fry the chips till golden brown. Remove from fire and set aside.

Place a separate pan on fire and let it heat up. Add the cumin seeds into the pan and let them toast for about 10 seconds. Add about 2 tablespoons of oil into the pan.

Add garlic and onions to the pan and let them cook till soft.

Next add the tomatoes and let them cook till soft. Keep stirring to avoid burning

Add the tomato paste into the tomamto mixture and mix well.

Next add your chilies, spices, salt and sugar and mix well.

Add the lemon juice and mix well.
Laslty add the fried chips into the tomato mixture and mix (for about 5 minutes) well till they are all well coated.

Remove from fire and serve hot

Let me know in the comments below if you have tried chips masala. Use #AkitchenInUg to share your creations.

Coriander Garlic Ginger Paste

Instant flavor boosting garlic ginger paste with coriander and green chilies. Great for adding flavor to any savory dish you make. Keeps well refrigerated. 

Flavoring and spicing food is something I eagerly look forward to because as someone who grew up with two options of Harambe Kanzali (curry powder) and Royco to add to most of the food, tasting and savoring foods with acquired tastes and flavors is intriguing. Yes there are staple condiments such as tomatoes and onions and the occasional garlic, that will feature in almost any dish but we Ugandans are known to spice our foods sparingly. Ginger, to me, was something I associated with sweet foods such as tea, candied ginger, and ginger cookies.  It isn’t until recently (not more than 10 years honestly), that I started to fully embrace it in savory foods. In fact I have also started adding black pepper to my milk tea as it adds a spicy peppery punch. But that is a story for another day. 

After realizing that ginger ground with garlic and added as a base to stews created an amazing fragrant flavor, I got to work. Adding my own twist to it, I added coriander  and green chilies hence the green color. And because I like efficiency so much, I made it in bulk and to be honest, it reduces prep time. So if you would love to try your hand at making bulk ginger garlic paste, here is the recipe:

What you will need: 

1 C.  Garlic
1 C. Ginger
1 C. Cooking oil
1/4 C. Green chilies (optional)
Handful of fresh coriander leaves

Method

  • Blend everything till pureed.
  • Transfer the paste into a clean sealable container. Refrigerate for up to 2 months (the oil helps preserve the paste). 
  • Use a teaspoon every time you cook for an instant flavor boost.

Have you used or made garlic ginger paste? Let me know in the comments below. 

Use #AkitchenInUg to share your creations.

Fried Party Irish Potatoes Video

Crispy and crunchy on the outside and soft and fluffy on the inside Ugandan Fried Irish Potatoes that are great for parties and gatherings. Recipe includes video.

Happy New Year Friends! I hope yours started on a good note. I am back and with so much in store starting with this flavorful fried Irish potato dish that I am sure you will love. I included a video to walk you through the process of making these potatoes. This dish is popularly served at gatherings. As we all look forward to a time when we can gather with family and friends, this is a good time to try this dish. 

What you will need:
10-12 Irish Potatoes
1 Onion, sliced
1 Tsp. Garlic ginger Paste
1 Tbsp. Curry powder
Salt
Oil for frying

Observations:

  1. Slicing the potatoes in half helps them cook fully through. If the potatoes you are using are smaller, you can cook them whole.
  2. You can add to the flavor by adding chopped green pepper, chili powder and beef/chicken broth to the potatoes before boiling.
  3. Generously salt the boiling water so that the potatoes are well flavored.
  4. Letting the potatoes cool completely before frying helps create the famous crispy and crusty exterior and prevents them from melting in the oil.

Method

  1. Peel and wash potatoes. Slice the potatoes in half.
  2. Place the potatoes in a separate pan and add enough water to boil the potatoes. Next add the onions, garlic ginger paste, curry powder and salt.
  3. Bring the potatoes to a boil. Boil till cooked through but not falling apart.
  4. Remove from fire and drain the water in a separate bowl. You can use the water to cook other foods since it has a lot of flavor.
  5. Let the potatoes cool down completely. You can even fry them the next day.
  6. Place a pan on fire. Add enough oil to deep fry the potatoes.
  7. Deep fry the potatoes till golden and crispy.
  8. Remove the potatoes from the oil and let cool.
  9. Serve warm alone, with Kachumbali, or your favorite stew.

Use #AkitchenInUg to share your creations.