🇰🇪 Kenyan · Street Food
🍟 Kenyan Cassava Fries
Chips za Muhogo
Kenyan Cassava Fries — boiled cassava cut into sticks and deep-fried until golden and crispy, then seasoned with salt, chilli, and lemon. A coastal favourite that is crunchier on the outside and softer and creamier inside than potato fries — uniquely satisfying.
Cassava fries have a character that potato fries cannot match — the exterior gets crunchier and crispier, while the interior becomes almost creamy and slightly sticky. Seasoned with salt, chilli powder, and a squeeze of lemon after frying, they are deeply addictive and a beloved coastal street snack. Increasingly popular in urban markets across Kenya as an alternative to potato chips.
Ingredients
Equipment: Large pot for boiling, Deep frying pan, Slotted spoon, Paper towels
- 600g fresh cassava — peeled and cut into thick sticks
- Oil for deep frying
- 1 tsp salt
- ½ tsp chilli powder
- ½ tsp curry powder — optional
- 1 tbsp lemon juice
- 2 tbsp fresh coriander — chopped — optional
Method
- Peel cassava and cut into thick sticks — about finger-sized. Remove the woody central fibre.
- Boil in salted water for 15—20 minutes until just tender but still holding shape. Do not overboil.
- Drain thoroughly and allow to cool and dry completely — at least 20 minutes. The drier the cassava, the crispier the fries.
- Heat oil to 175°C.
- Fry cassava sticks in batches for 4—5 minutes until deep golden and crispy.
- Drain on paper towels.
- Season immediately with salt, chilli powder, and curry powder. Squeeze lemon juice over.
- Scatter coriander if using. Serve immediately.
Chef Tips
- Boiling before frying is essential — raw cassava will not cook through in the frying time.
- Allow the boiled cassava to dry completely — surface moisture prevents crispiness.
- For extra crispiness, fry twice: once at 160°C for 3 minutes, rest, then again at 190°C for 2 minutes.
Common Mistakes to Avoid
- Not boiling first — remains raw inside.
- Wet cassava — steams in the oil instead of crisping.
- Overcooking during boiling — falls apart in the fryer.
The Science
Pre-boiling gelatinises the cassava starch, creating a soft, slightly sticky interior. The subsequent frying dehydrates the exterior surface and causes Maillard browning — the contrast between the crispy exterior and creamy interior is what makes cassava fries distinctive.
Nutrition (per serving)
Health Benefits
- Cassava provides complex carbohydrates.
- Naturally gluten-free.
- Lemon juice adds vitamin C.
Cultural Note
Cassava fries are a coastal street food classic — sold at Mombasa beachside stalls and increasingly popular in Nairobi markets. Their unique texture — crunchier outside, creamier inside than potato — has earned them a dedicated following.
Storage & Serving
Storage: Best eaten immediately.
Reheating: Oven at 200°C for 6 minutes.
Serve with: Pili Pili Sauce, Tamarind Chutney, Kachumbari, Lemon Wedges, Grilled Fish