In my “How the World Eats Fried Foods” series, I was excited to work with cassava again when I saw a submission for cassava fritters called muhogo bhajia. These savory fried balls are perfectly spongy, spicy, crispy, and soft. If you’re in need of a memorable party food, look no further!

This muhogo bhajia recipe comes from Sarrah, who was born and raised in Dar es Salaam, Tanzania. Made from cassava, potato, lemon, turmeric, red chili powder, red chili, tamarind sauce, garlic, and ginger, these savory bites are excellent on their own and even better when paired with its sweet chutney. Sarrah loves the crunchy texture and balance of sweet and spicy. This dish is actually more East African than Tanzanian; in addition, many Indians settled in these countries, so many different influences merge in this muhogo bhajia recipe. For example, bhajia is an Indian dish, but it is found across East Asia, using African staples such as cassava and plantains to enhance it.

This dish is a beautiful example of people accepting and embracing one another’s cultures, creating new things for the better. These ball-shaped fritters are crunchy on the outside and soft on the inside, like a pakora. They are made from mashed potatoes and grated cassava, and they are an instant mood-lifter. Although sourcing cassava was difficult for me, try your local stores before searching online—I did find it eventually! Once I was able to make them, the crunchy, spicy final product proved quite enjoyable. The tamarind helped ease the intensity of the spice, but I am still quite sensitive to it. However, if you love spice as a flavor, fried bites, and savory flavors, muhogo bhajia is for you.

These fried balls are easy to make and unique from most Western fried dishes. If you love fried foods and want to branch out with an easy recipe, give muhogo bhajia a try, and let me know how it goes!