How to make viazi karai with ukwaju sauce

Viazi karai is a popular Kenyan street food, especially at the Coast region. These crispy, golden-brown potatoes are deep-fried after being coated in a spiced batter, making them a flavorful and satisfying snack. Pair them with ukwaju (tamarind) sauce for an irresistible tangy kick.

Ingredients

For the viazi karai:

· 5 large potatoes, peeled and boiled until just tender

· 1 cup gram flour (besan)/all-purpose flour

· 1 teaspoon turmeric powder

· 1 teaspoon cumin powder

· 1 teaspoon chili powder (optional)

· ½ teaspoon salt

· 1 teaspoon garlic paste

· ½ cup water (adjust as needed)

· 1 tablespoon fresh coriander, chopped

· Oil for deep frying

For the ukwaju sauce:

· ½ cup tamarind paste (or soaked tamarind pulp)

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· 1 tablespoon sugar

· 1 teaspoon chili flakes

· ½ teaspoon salt

· ½ teaspoon cumin powder

· 1 clove garlic, minced

· ½ cup warm water

Instructions

Step 1: Prepare the batter

In a bowl, mix gram flour, turmeric, cumin, chili powder, and salt.

Add garlic paste and gradually pour in water while stirring to form a smooth, thick batter.

Mix in the chopped coriander and set aside.

Step 2: coat and fry the potatoes

Cut the boiled potatoes into halves or quarters, depending on size.

Heat oil in a deep pan over medium heat.

Dip each potato piece into the batter, ensuring an even coat.

Carefully drop the coated potatoes into the hot oil and fry until golden brown and crispy.

Remove and place them on a paper towel to drain excess oil.

Step 3: Make the ukwaju sauce

In a small bowl, mix tamarind paste with warm water to loosen it.

Add sugar, chili flakes, salt, cumin, and minced garlic.

Stir well and let it sit for 5 minutes to allow the flavours to blend.

Strain the sauce to remove any tamarind fibres and get a smooth consistency.

Step 4: serve and enjoy

Serve the crispy viazi karai hot with a generous drizzle of ukwaju sauce on the side for dipping.

This classic coastal delicacy is perfect as a snack or side dish. The combination of crispy potatoes and tangy tamarind sauce makes for an irresistible treat.

It has a slightly nutty flavour and is often used for making batters, flatbreads, and even sweets.

In viazi karai, besan helps create a crispy, golden coating when fried.

If you do not have besan, you can substitute it with all-purpose flour or a mix of wheat flour and cornstarch, though the texture might be slightly different.