Easy Garlic Viazi Karai With a Sweet Chilli Sauce

African Vibes Recipes

This flavorful garlic-infused Viazi Karai recipe combines perfectly crispy fried potatoes with a tangy, spicy homemade sweet chili sauce. A great snack or side dish to share, this easy recipe will be a hit with family and friends!

5 from 1 vote

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Prep Time 15

Cook Time 30

Total Time 45

Course Side Dish, Snack

Cuisine Kenyan Cuisine

Servings people

Calories 410 kcal

Equipment

Ingredients

For the viazi karai

About 10 large potatoes – peeled washed and cut into cub
1 cup all purpose flour
1/2 cup of cold water
10 cloves of garlic, minced
Finely chopped coriander leaves
1 tbsp turmeric powder
Salt to taste

for the sweet chilli sauce:

2 large tomatoes, pureèd or blended
1 red onion, finely chopped
Coriander / dhania stems, finely chopped
1 tsp sugar
1 tsp paprika
1 tsp cayenne pepper or chilli powder
1 tsp Jars of Goodness sundried tomato pesto

Instructions

For the Viazi Karai:

Prepare the Potatoes:
Peel, wash, and cut the potatoes into cubes. Boil the potato cubes in salted water for about 8-10 minutes, or until slightly tender. Drain and set aside to cool.
Make the Batter:
In a large mixing bowl, whisk together the flour, cold water, minced garlic, turmeric powder, and a pinch of salt to form a smooth batter. The batter should have a consistency thick enough to coat the potatoes.
Coat and Fry:
Heat vegetable oil in a deep frying pan or wok over medium-high heat. Dip each boiled potato cube into the batter, ensuring it is evenly coated, and then carefully drop it into the hot oil. Fry until the potato cubes are golden brown and crispy on the outside, about 3-5 minutes. Remove and drain on paper towels.

For the Sweet Chilli Sauce:

Prepare the Sauce Base:
In a medium saucepan over medium heat, sauté the chopped onion in a bit of oil until softened and translucent, about 3-4 minutes.
Add Flavor:
Stir in the puréed tomatoes, coriander stems, sugar, paprika, cayenne pepper, and sundried tomato pesto. Let the sauce simmer for 5-10 minutes, allowing the flavors to blend and the sauce to thicken slightly. Taste and adjust seasoning as needed.
Serve:
Transfer the crispy Viazi Karai to a serving platter and drizzle with the sweet chili sauce, or serve the sauce on the side for dipping. Garnish with fresh coriander leaves.

Notes

Customizations: You can swap the sundried tomato pesto with regular tomato paste or omit it if you prefer a simpler sauce.
Frying Tips: Ensure the oil is hot enough before frying the potatoes to avoid them becoming soggy.
Spice Level: Adjust the cayenne pepper or chili powder to suit your desired heat level.
Storage: Store leftover sauce in an airtight container in the fridge for up to 3 days. Reheat before serving.

Nutrition

Calories: 410kcalCarbohydrates: 65gProtein: 6gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 5gSodium: 210mgPotassium: 920mgFiber: 7gSugar: 8gVitamin A: 500IUVitamin C: 24mgCalcium: 50mgIron: 2.5mg

Keyword Viazi Karai

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