Viyazi pili pili
Literally translated as potatoes with chilies is an easy to make late Sunday afternoon meal. A heavenly mix of coconut, peanuts and everybody’s favorite vegetable, the humble potato served with sekela karanga (roasted salted peanuts with skin on). If you hail from East Africa, this type of food will be familiar to you as picnic food. I didnt have mogo crisps otherwise I’d crush and add these to the viyazi when serving.
700gms new baby potato or 2-3 large potatoes steamed and peeled.
1 tablespoon skinned crushed peanuts
2 tablespoons freshly grated coconut
Juice of 2 fresh lemons
Salt to taste
2 fresh green chillies crushed (use less if you don’t want very hot food)
1 cup coconut cream
1 tablespoon peanut oil
Garnishing;
1/2 teaspoon paprika
Roasted salted peanuts (see my earlier post)
Fresh cilantro
In a wide bottom wok heat up the oil till it reaches smoking point
Add coconut cream and stir. Now add the grated coconut and crushed peanuts. Add half cup water. Let this Cook for about a minute. Add the boiled potato and immediately lower the heat. Add salt and the crushed chillies then stir this to let the gravy coat the potatoes. At this point add another half cup of water. Let the potatoes simmer gently for about 10 minutes. Do not over mix. Add the lemon juice and gently mix it into the potatoes. All the potatoes to cook on a very low heat and stir occasionally. Once the coconut /peanut sauce has coated the potato pieces well swich off the flame. The pili pili viyazi are ready.
To serve add some roasted karanga (peanuts), sprinkle paprika, a squeeze of lemon and cilantro…moreish junk food at its best:)
jikoni 