This weekend, we will be attempting a homemade version of the Mombasa style snack of sour potatoes known as Khatta Bateta. Given the strong influence of Asian cuisine in Kenya’s gastronomy, it is not uncommon to find Asian street food with a Kenyan twist to the taste.
African recipes, especially street foods are always rich and full of flavour, at least in most cases, a bite is sure to send you into sensory overload. These recipes are sometimes found on street corners and sold by those whose faces you recognize because you are a regular patron or you keep coming back for more.
Mombasa is no exception to the street food bug, you get to buy the tastiest of snacks on your way around town, this is a great plus when you are feeling peckish and just need something to keep your mouth busy.
So if you like to try new things as I do, whip up your cooking tools and let’s get to work!
Cooking Time: 20 minutes
Ingredients: 2 tbs Sunflower or other cooking oil
2 tsps plain white flour
1/2 cup water
1/2 cup tomato ketchup
1 tsp salt
1 tsp paprika or a little red food colour
1 lb pre-boiled potatoes diced into 1 inch pieces (for best results use Maris Piper or New potatoes)
2 tsps lemon or lime juice
Ready salted potato crisps
Chutneys of choice
Put the oil into a large saucepan or wok, add the flour, sizzle for 2 minutes without browning, add the water, ketchup, salt, food colour or paprika and bring to the boil. Keep on a rolling boil for 4 – 5 minutes.
Add the potatoes, using a wooden spoon mash a few of the potatoes on the side of the pan to thicken the mixture.
Cook covered on low heat for a further 2 -3 minutes. (Do not stir too often or the potatoes will break).
The mixture should be quite thick, if it is still runny, boil off some of the liquids. Add lemon/lime juice and remove from heat, mix once and take out into a serving dish.
Serve with plenty of plain potato crisps, sev, ghatia, chevdo and chutneys of your choice, coconut chutney, Apple/ Mango Chutney and Green Chutney to choose from).
Recipe by: Sabiha Khokhar
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