Pan Fried Arrowroots

Pan Fried Arrowroots
Pan fried arrowroots is a breakfast dish typical among urban dwellers but originally eaten among the Kikuyu and Meru communities. It is usually eaten with tea

Ingredients
1 arrowroot, unpeeled, raw (574 g)
1 cup (209 g) cooking oil
5 cups (1085g) water
1 tsp. (5 g) salt, iodized

Preparation 5 minutes | Cooking 30 minutes | Serves 4
• Peel and wash the arrowroots.
• Put the arrowroots into a cooking pot; add all the water and salt bring to a boil for 15 minutes.
• Drain the excess water.
• Dice the boiled arrowroots into thin circular shapes.
• Add cooking oil into a clean pan and heat for 3 minutes.
• Place the boiled arrowroots on the pan. Fry for 7 minutes, while turning at intervals.
• Remove from pan and place onto paper towels to drain the oil.
• Serve while hot.

Nutrition data per 100g of recipe:
Energy 761 kJ/ 181 kcal │| Fat 5.2 g │| Carbohydrates 28.3 g │| Protein 4.1 g |│ Fibre 2.5 g │
Vitamin A 2 mcg │| Iron 1.3 mg |│ Zinc 1.09 mg