Bateta Wara (spiced mashed potatoes fritters)

There were always happy memories when family would visit.  Keeping true to tradition, mummy would whip up some quick snacks for our guests.

One go-to item was Bateta Wara (spiced mashed potatoes fritters)

To prep the filling:

Ingredients:

5 medium potatoes

2 tbsp oil

1/3 tbsp brown mustard seeds

1/3 tbsp whole cumin

5 curry leaves

1 tsp garlic (lasan)

1/2 tsp salt

1/3 tsp turmeric (haider)

1 heaping tsp dhanna jero (ground cumin and coriander)

1 tsp lemon juice

Directions – Part 1:

1. Boil potatoes until soft

2. Mash potatoes and set aside

Directions – Part 2:

1. Heat 2 tablespoons of oil over medium-high heat

2. Add mustard seeds, cumin, and curry leaves

3. Cover pot and keep it moving until you hear the seeds pop

4. Reduce heat to medium-low

5. Add garlic, salt, dhanna jero, and turmeric

6. Sauté for 3 minutes then add lemon juice

7. Add cooked spice mixture to mashed potatoes and mix

8. Roll spiced potatoes mix into 2-bite size balls

To prep the coating:

Ingredients:

2/3 cups besin flour (golden chick pea flour aka gram flour)

1/2 cup water

Pinch of salt

Pinch of baking powder

Oil (enough for a shallow fry)

Directions – Part 3:

1. Mix coating ingredients (except oil) to a medium consistency

2. Heat oil

3. Dip ball from part 2 into coating mix and fry until golden brown

4. Place on paper towel to let excess oil drain

Note: Serve with a tamarind chutney (recipe coming soon) or express chutney (click here for recipe)

Chicken Saak

Another fond memory I have is a staple in any East-African home: Chicken Saak.

There are countless happy memories of sitting around the table with my family with a pot of chicken saak and rice or maanis (rotlis).

To prep the chicken:

Ingredients:

1/2 chicken cut into pieces

1 tsp garlic (lasan)

1 tsp ginger (adu)

3 whole cloves (luving)

3 whole black pepper corns

3 whole cardamom (elchi) pods

pinch of salt

5 cups cold water

Directions:

Combine above ingredients in a pot

Pour cold water

Boil over medium heat until chicken is 2/3 cooked

Remove chicken and let cool (options with chicken: shred, cube, or leave on bone)

Strain 3 cups of your boiling liquid and reserve for saak

For Saak

Ingredients:

2 Tbsp oil

1 medium onion, diced

1 curry leaf

1/2 can crushed tomatoes

1/2 can tomato paste

1 tsp garlic (lasan)

1/4 tsp ginger (adu)

1/2 tsp salt

1/3 tsp turmeric (haider)

1 heaping tsp dhanna jero (ground cumin and coriander)

1 large potato, peeled and cubed

3 cups reserved boiling liquid (above)

1/2 tsp garam masala

Handful of chopped coriander leaves/stems

Directions:

1. Heat 2 tablespoons of oil over medium-high heat

2. Sauté onion and curry leaf until golden brown

3. Add crushed tomatoes, dhanna jero, garlic, ginger, salt, and turmeric

4. Let the tomatoes and spices cook for 5 minutes then add tomato paste

5. Add 3 cups reserved liquid 

6. Let the mixture merry together over medium heat

7. Add potato cubes and chicken

8. Once the chicken is cooked, add garam masala and chopped coriander leaves/stems
9. Let it come to a boil, then simmer for 1 hour

10. Place in a nice bowl and take a picture (like below)

Note: Serve with rice or naan or maani/rotli

Kabab jo Saak (Meatball curry)

As I continue my journey down memory lane , my first stop is at Kabab jo Saak.

Trying to remember how my parents mixed the masala to form the meatballs aka kababs, I think I came pretty close. 

For Meatballs aka Kababs

Ingredients:

1 kg lean ground beef

1 tsp garlic (lasan)

1 tsp ginger (adu)

1/2 tsp salt

1 heaping tsp dhanna jero (ground cumin and coriander)

1/4 cup bread crumbs

1 egg

Handful of chopped coriander leaves/stems

Directions:

Mix above ingredients

Form into balls

Set aisde

For Saak

Ingredients:

1 medium onion

1/3 can crushed tomatoes

1/3 can tomato paste

1 tsp garlic (lasan)

1/2 tsp ginger (adu)

1/2 tsp salt

1/2 tsp turmeric (haider)

1 heaping tsp dhanna jero (ground cumin and coriander)

1 medium potato (in cubes)

2 cups water

1/2 tsp garam masala

Handful of chopped coriander leaves/stems

Directions:

1. Sauté 1 medium onions until golden brown

2. Add crushed tomatoes and tomato paste
3. Add 1 teaspoon of garlic, 1/2 teaspoon of ginger and 1/2 teaspoon of salt & turmeric 

4. 1 heaping teaspoon of dhanna jero (ground cumin and coriander)

5. Add potato cut into 1-inch cubes
6. Let the mixture merry together over medium heat

7. Add 2 cups water

8. Add 1/2 teaspoon garam masala
9. Add a handful of chopped coriander leaves/stems
10. Add the meatballs ~~~ *do not stir*

11. Let it come to a boil, then simmer for 1 hour

12. Place in a nice bowl and take a picture (like below)