Roadside Fry · Sweet Potato Chips
Ibijumba (Fried Sweet Potato)
Photo: Dmitri Lytov / Wikimedia Commons · CC BY-SA 3.0
Cooks often soak the slices in water and coat them lightly in starch before frying, a trick that keeps the chips crisp instead of soggy.
Sweet potatoes are peeled, sliced, and fried until the edges crisp while the centers stay soft, sold hot in paper wraps from roadside pans. Western Province farms around Rubavu grow much of the sweet potato that ends up in these stalls.
Why it's made this way: Rwanda and neighboring Uganda are among the world's largest sweet-potato producers, and frying the crop into a crisp roadside snack turns an everyday tuber into quick money for local vendors.
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