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Frittas

Our process

From field to bag

The main stages of production are done by hand: selecting the raw materials, peeling, frying, sorting the finished product and packing.

Where every ingredient comes from

We buy our raw materials from small rural communities and family farmers in Angola. Each variety comes from a different region, and they all end up at our factory in Viana.

  • Cassava – Uíge
  • Sweet potato – Malanje, Cuanza Norte and Cuanza Sul
  • Plantain – Bengo
  • Sea salt and fleur de sel – the salt pans of Benguela
  • Factory – Viana
Map of Angola showing where Frittas ingredients come from: cassava from Uíge, sweet potato from Malanje, Cuanza Norte and Cuanza Sul, plantain from Bengo, salt from Benguela and the factory in Viana
ingredients
3
stages done by hand
5
provinces of origin
6
months’ shelf life
9

Seven steps, from root to bag

  1. Step 1

    Sorted by hand at the factory

    Cassava comes from Uíge, sweet potato from Malanje, Cuanza Norte and Cuanza Sul, and plantain from Bengo, grown by small rural communities and family farmers. At our factory in Viana, we sort the roots and fruit by hand before they go into production.

    Crate of cassava roots that has just arrived at the Frittas factory
    Arriving at the factory

  2. Step 2

    Peeled by hand, sliced to size

    The cassava, sweet potatoes and plantains are peeled by hand. A slicing machine then cuts them to the right thickness for each product.

    Hands peeling cassava with peelers on a stainless-steel table at the Frittas factory
    Peeling by hand

  3. Step 3

    Fried with an eye on the thermometer

    We fry in high-oleic sunflower oil, controlling temperature, time and colour in every batch.

    Cassava chips frying in hot oil, surrounded by bubbles
    In the fryer

  4. STEP 4 · OUR SPINNING TOP

    A few turns in the Spinning Top

    Straight after frying, the chips go into the centrifuge, which we call the Spinning Top. It spins at high speed, like the spin cycle of a washing machine, and drains off the oil left on the surface of the chips.

    Centrifuge drum spinning at high speed with cassava chips inside
    The Spinning Top at work

  5. Step 5

    A pinch of Benguela salt

    We season the chips only with salt from the salt pans of Benguela: sea salt for cassava and plantain, fleur de sel for sweet potato.

    Frittas cassava chips next to a board with sea salt
    Salt from Benguela

  6. Step 6

    Sorted again by hand

    Once seasoned, the chips are sorted again by hand: only those that meet our quality standards are packed. We regularly have finished batches tested for acrylamide and, for cassava, hydrocyanic acid.

    Gloved hand removing a cassava chip from the tray during sorting
    Final sort

  7. Step 7

    Packed by hand, heat-sealed

    The chips are packed by hand into 40 g, 110 g and 120 g bags in a protective atmosphere, and the bags are heat-sealed to keep the chips crisp.

    Gloved hands filling a Frittas bag with cassava chips
    Packing by hand

Three ingredients. You can read the list in three seconds.

Cassava Chips

Cassava · high-oleic sunflower oil · sea salt

Sweet Potato Chips

Sweet potato · high-oleic sunflower oil · fleur de sel

Plantain Chips

Green plantain · high-oleic sunflower oil · sea salt

Food safety

HACCP in place; certification planned.

Frying temperature, time and colour are controlled.

Regular laboratory tests on finished batches: acrylamide and, for cassava, hydrocyanic acid.

Taste the result

Explore the full range or contact us to stock Frittas in your shop.

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