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Frittas

Recipes

Recipes and serving ideas

Quick recipes, drinks and occasions for each variety, plus a sharing board with all three.

— ideas from our kitchen

9recipes5–25min2Angolan recipes

Bag of Frittas cassava chips surrounded by loose chips, on a woven mat
Cassava

Cassava · Uíge

Cassava Chips

Golden ruleFirm and mild: they stand up to thick dips and take seasoning well.

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Drawing of a cassava root with brown skin and yellow flesh

Featured · Cassava

Create your own flavour

Mild in taste and firm in texture, cassava chips make a good base for your own seasoning. Choose a blend.

Smoky: smoked paprika and garlic
  1. Open the bagStart with a 40 g bag.
  2. Add the seasoning½ tsp smoked paprika + a pinch of garlic powder
  3. Close and shakeHold the bag closed and shake for 10 seconds.

Two tips: use salt-free seasonings (the chips are already salted), and serve straight away, while the seasoning still clings to the chips.

Quick recipes

Featured

Guacamole with lime

10min
Show ingredients and method: Guacamole with lime

Ingredients

  • 2 ripe avocados
  • 1 lime
  • ½ red onion, finely chopped
  • A handful of fresh coriander, chopped
  • Salt to taste

Method

  1. Mash the avocados with the lime juice.
  2. Stir in the onion and coriander, and season with salt.
  3. Serve in a bowl, with the cassava chips alongside for dipping.

Ceviche on cassava chips

25min
Show ingredients and method: Ceviche on cassava chips

Important: Use fish that is sold as safe to eat raw and has been frozen first (ask your fishmonger) – lime juice does not kill parasites. Not recommended for pregnant women, young children, older people or anyone with a weakened immune system.

Ingredients

  • 200 g white fish, sold as safe to eat raw (previously frozen)
  • 2 limes
  • ½ red onion
  • 1 red chilli
  • Fresh coriander

Method

  1. Cut the fish into small cubes and pour over the lime juice.
  2. Leave for 10 minutes, drain, then add the onion, chilli and coriander.
  3. Spoon a little onto each chip just before serving.
Angolan
recipe

Jindungo and tomato salsa

10min
Show ingredients and method: Jindungo and tomato salsa

Ingredients

  • 3 ripe tomatoes
  • 1 onion
  • 1 garlic clove
  • Jindungo (Angolan chilli), to taste
  • Olive oil

Method

  1. Chop everything very finely.
  2. Season with olive oil and jindungo, to taste.
  3. Leave to stand for 5 minutes before serving.

To drink

  • Alcohol-free: mint lemonadeFresh and citrusy.
  • A cold lagerCrisp and refreshing.
  • A Vinho VerdeDry, with lively acidity.

The moment

Early-evening aperitif

A bowl of chips seasoned your way, before dinner.

Bag of Frittas plantain chips on a banana leaf, with slices of raw green plantain and chips
Plantain

Plantain · Bengo

Plantain Chips

Golden ruleBarely sweet and subtly salted: they call for savoury, smoky and cured flavours.

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Drawing of three green plantains and two cut rounds

Quick recipes

Featured

Crème fraîche with trout roe

5min
Show ingredients and method: Crème fraîche with trout roe

Ingredients

  • 100 g crème fraîche
  • 50 g trout roe
  • Chives
  • Lemon zest

Method

  1. Put a spoonful of crème fraîche on each chip.
  2. Top with the roe, chives and lemon zest.
  3. Serve straight away.

Catalan romesco

15min
Show ingredients and method: Catalan romesco

Ingredients

  • 2 roasted red peppers
  • 1 roasted tomato
  • 40 g toasted almonds
  • 1 garlic clove
  • Olive oil and sherry vinegar

Method

  1. Blend the peppers, tomato, almonds and garlic, adding olive oil until thick.
  2. Sharpen with a little vinegar to taste.
  3. Serve in a bowl, next to the chips.
Angolan
recipe

Peanut kitaba

10min
Show ingredients and method: Peanut kitaba

Ingredients

  • 150 g unsalted roasted peanuts
  • Ground jindungo (Angolan chilli)
  • A drizzle of oil
  • A pinch of salt

Method

  1. Grind the peanuts to a coarse paste.
  2. Stir in the jindungo, oil and salt.
  3. Serve on the side, for spreading.

To drink

  • Alcohol-free: tonic with orangeBitter and refreshing.
  • A vermouth on iceWith a twist of orange, the Spanish way.
  • A chilled fino sherryDry and saline.

The moment

Tapas at the bar

With tinned fish, cured ham and olives.

Bag of Frittas sweet potato chips with chips and a raw sweet potato, on a striped mat
Sweet potato

Sweet potato · Malanje, Cuanza Norte and Cuanza Sul

Sweet Potato Chips

Golden ruleNaturally sweet: they call for a sharp or spicy contrast, or goat’s cheese.

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Drawing of purple-skinned sweet potatoes, one cut open to show the yellow flesh

Quick recipes

Featured

Warm Brie with walnuts

10min
Show ingredients and method: Warm Brie with walnuts

Ingredients

  • 1 small Brie
  • 30 g chopped walnuts
  • Thyme
  • Honey (optional)

Method

  1. Warm the Brie in the oven at 180 °C (160 °C fan) for 8 minutes.
  2. Top with the walnuts and thyme, and a drizzle of honey if you like.
  3. Dip the chips into the warm cheese.

Greek yoghurt with za’atar

5min
Show ingredients and method: Greek yoghurt with za’atar

Ingredients

  • 200 g Greek yoghurt
  • 1 tbsp za’atar
  • ½ lemon
  • Olive oil

Method

  1. Mix the yoghurt with the lemon zest and juice.
  2. Top with the za’atar and a drizzle of olive oil.
  3. Serve on the side.

Gazpacho for dipping

15min
Show ingredients and method: Gazpacho for dipping

Ingredients

  • 4 ripe tomatoes
  • ½ cucumber
  • ½ red pepper
  • 1 garlic clove
  • Olive oil and vinegar

Method

  1. Blend everything and chill.
  2. Serve in small glasses.
  3. Use the chips for dipping.

To drink

  • Alcohol-free: sparkling apple juiceFruity and light.
  • A dry ciderIts acidity balances the sweetness.
  • A dry RieslingFresh and mineral.

The moment

A weekend picnic

With goat’s cheese, apples and walnuts.

Signature recipe

The Frittas board for 4

All three varieties, each next to the dip that suits it best. Ready in 20 minutes.

Drawing of the board from above: the three chip varieties, three dips, cheese, ham, olives, nuts and apple

Serves 4

  • Frittas chips1 × 110 g bag of Cassava Chips, 1 × 120 g bag of Plantain Chips and 1 × 110 g bag of Sweet Potato Chips
  • 3 dipsguacamole, romesco and yoghurt with za’atar
  • Cheese150 g mature cheese (Comté or Manchego) and 100 g goat’s cheese
  • Nibbles100 g cured ham, olives, nuts and 1 sliced apple

To assemble

  1. Put the dips in small bowls in the centre.
  2. Place each variety next to its dip.
  3. Arrange the cheese and ham in the corners. Add the chips last, just before serving.

Practical tips

  • Dip on the sideThe chips stay crunchy.
  • Canapés at the last minuteAssemble them no more than 10 minutes ahead.
  • How much to serveAbout 40 g per person for an aperitif.
  • Once openedClose the bag tightly and eat within a few days.

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