It’s weekend again everyone! How time flies, hope you’ve had a great week so far and here’s hoping you’ll have a bright smile all through this weekend. Today, we will be making Bhajia za Dengu, an appetizer of battered fried potatoes, not famously known but delicious nonetheless.

Our destination this time around is Mombasa, the second largest city in Kenya. It lies along the coast of the country and is known for its beaches and an important regional tourist centre. To see more of Mombasa, click here.

Cooking time: 30 minutes ; Serves 4

So if you are ready to get munching, let’s get cooking.


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


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 serviette paper 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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Udochi Anyogu
Yuddie is a lover of life, travel and food. She sources information on recipes from around Africa and shares it with the world.
Udochi Anyogu
Udochi Anyogu

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