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