Hey All,

Oh, are you surprised that this blog still works? Yes it DOES! True, it has been over 12 months since the last post – it has been a busy year -, but Food and Flags is back not only with a new post, not only with a new country, but finally stepping foot onto a new continent!

Recently I moved to Kenya, so naturally I had to try some of the local delicacies. The dish in this post is pretty simple, as many others on the blog are, so you can try it out straight away!

Are you bored of your everyday french fries? With the dull simple salty topping and no real added flavour? This episode’s cook, Lisa, brings you chips with a Kenyan twist: masala fries!

All you need – potatoes, onion, garlic, rosemary, parsley, paprika, turmeric, cumin, garam masala, tomato paste, salt, oil

 Masala is Swahili for spices, so the name is quite straight forward and gives away all you need to make this meal: lots and lots of colourful spices! If you can, you should use fresh rosemary and parsley, but if you only have the dried version, that’ll also do.

While masala fries is easy to find in Kenya, not many make it at home often. However, I got lucky: shortly after moving here, I met Lisa! She is not only a local but also a bookworm and foodie like myself and she does prepare this dish at home quite frequently. Having someone like her around really makes me feel at home because we share so many passions, so even though I am farther away from home than I have ever been, the comfort of a new friend accompanied with delicious food really takes away from the homesickness – and once you try this dish at home, you’ll feel at least half my happiness too!

Start by washing, peeling, and slicing your potatoes. It is best to put the ready pieces in water to save their pretty yellow colour. Once ready, you deep fry handfuls of portions at a time, then let is rest a in a bowl padded with paper towels.

When finished, you save some of the oil and start frying the finely sliced onion and garlic on low heat. After a few minutes you add tomato paste and all the other spices: ratios really depend on how you like it, a pinch of chilli can also work well with it. Lastly, you add the fries to the sauce, mix it well, let it fry a bit, and add parsley at the end – if you have the fresh herb then it definitely looks (and tastes) even nicer!

Masala fries

That’s it! You finished cooking your first KENYAN DISH!! The cuisine here has so much I never knew before, such as ugali or chapati… this will certainly not be the only Kenyan post on the blog, you all have to hear more about this country’s kitchen!

Once done with cooking, Lisa and I quickly ate up all the fries sitting on the couch and had a long talk about all things imaginable, including work, family, and even horoscopes. It is very interesting for me to see that no matter where you travel to, food can always bring people together and create a very intimate, friendly atmosphere – so wherever you go, try some dishes with the locals, and you’ll surely make some new friends!

The Kenyan

Asante sana for cooking, Lisa, and extra thanks for bringing Africa to Food and Flags! And all the rest of you: thanks a lot for reading, enjoy the fries!