A little East African-inspired feast featuring Chilli Crunch Chicken, Maru Bhajia, Kunde Bhajia & Coconut Chutney. Crispy, spicy, tangy and full of flavor Chilli Oil Drumsticks Method 1. Season the chicken with chilli oil, oyster sauce, paprika, curry powder and cumin. 2. Coat well, making sure the chicken is evenly covered. 3. Air-fry until golden, cooked through and beautifully charred. 4. Finish by brushing the hot chicken with more chilli oil and topping with the crispy garlic, onion and chilli bits. Maru Bhajia Method 1. Thinly slice the potatoes and set aside. 2. In a bowi, combine gram flour, wheat flour, onion, coriander, ginger & garlic, cumin, curry powder, turmeric, lime juice and salt. 3. Add a little water at a time to make a thick coating. 4. Add the potato slices and coat them evenly. 5. Deep-fry until golden and crisp. Drain on a rack or paper towel. Kunde Bhajia Method 1. Soak the kunde for 4 hours, then drain. 2. Add the kunde, ginger & garlic, onion, green bell pepper, coriander and salt to a food processor. 3. Blend until you have a cohesive mixture. 4. Transfer to a bowl and whisk with an electric whisk until slightly airy. This helps create a lighter mixture that holds together better during frying 5. Deep-fry spoonfuls until golden and cooked through Coconut Chutney Method 1. Combine the coconut, green mango, green chilli, coriander, lime juice and salt. 2. Blend or process until you reach your desired chutney consistency. 3. Taste and adjust the lime juice and salt as needed. #swahilitiktok #swahilifood — TikTok @andrew.curates