4 African recipes to cook at home, each with photos, step-by-step instructions and cook times. The quickest, Maru crispy bhajiya, takes 35 minutes. Most take around 35 minutes.
The famous East African potato bhajiya: wafer-thin potato slices coated in a garlicky, chilli gram-flour batter and fried until crisp. Make them in small batches so the batter doesn't go watery. Serve hot with maru bhajiya chutney.
Small cubes of potato tossed in chilli, lemon and salt, dusted with maize, wheat and gram flour and deep fried until crunchy. Fry them in small portions so each bhajiya stays separate. Serve hot with chandu bhajiya chutney.
A Kenyan coast favourite: freshly fried chips tossed in a hot, tangy 'pussin' sauce of melted margarine, paprika, chilli and lemon juice. Toss them while the chips are still hot so they soak up the sauce, and serve straight away.
Chips coated in a thick, tangy masala of browned onions, garlic, ginger, tomato and yogurt, spiced with freshly roasted and ground coriander, cumin, pepper and dried chilli. A street-food favourite in East Africa. Serve hot.
