Welcome, it’s another wonderful opportunity to have a taste of an African dish! Hope you’ve had a great week so far and here’s hoping you smile all through the weekend.

Our destination for this week is to Malindi, a coastal town Northeast of Mombasa. Known as one of the best tourist spots in Kenya for its pristine beaches, white sands and luxury resorts, Malindi should be one of the items on your bucket list that needs to be crossed off. To see more of Malindi click here.

This week we will be making Bhajia za dengu – battered fried potatoes, an appetizer that’s less popular but delicious nonetheless.


Cooking time: 30 minutes; Serves 4


1 Cup Chickpea flour

½ tsp curry powder

¼ finely chopped onions

½ tsp crushed garlic

1 tbsp chopped chillies

¼ cup finely chopped pepper

1 tbsp parsley

½ tsp cumin

½ tsp yeast or 1 tsp baking powder

½ cup of water

½ tsp salt

Oil for deep frying


Cooking Method:

Pour the chickpea flour into a bowl. Add the curry powder, cumin, bell pepper, chillies, parsley, garlic and baking powder/yeast and mix.




Add a teaspoon of water until the mixture forms a heavy paste (like a cake mixture). Leave to rise for a few minutes.


While the mixture is rising, heat the oil for deep frying on medium heat.

Using a teaspoon, scoop the mixture one by one into the frying pan and this scoop should form a ball. Fry until golden brown on both sides. (because it’s going to be delicious, make sure you scoop the whole mixture in the bowl).


Put the fried Bhajias on a tissue to absorb the oil and leave to cool – or you can eat it hot if you can’t wait to taste.



Recipe by Talking to Nelly


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Michael Alvin

Michael Alvin

Creative Writer
Michael Alvin is a lawyer and a UNESCO certified journalist. At Afro Tourism, he blends creativity with his training in telling moving stories about his personal experience on his various trips across Africa.
Michael Alvin
Michael Alvin
Michael Alvin

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