Bondipan with a Spicy East African Twist

Ingredients

In this East African adaptation of Bondipan, we incorporate a blend of East African spices such as cayenne pepper, paprika, ginger, and garlic powder to infuse the dish with a fiery kick. Additionally, we serve the Bondipan with a tangy tomato chutney, which adds a refreshing element to the dish and complements the spicy flavors. We alse have the original recipe for Bondipan, so you can check it out.

• 4 pork loin cutlets (about 200g each) 4 pork loin cutlets (about 200g each)
• 1 cup (120g) all-purpose flour 1 cup (120g) all-purpose flour
• 2 eggs, beaten 2 eggs, beaten
• 2 cups (200g) breadcrumbs 2 cups (200g) breadcrumbs
• 1 teaspoon cayenne pepper 1 teaspoon cayenne pepper
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon ginger powder 1 teaspoon ginger powder
• 1 teaspoon garlic powder 1 teaspoon garlic powder
• Salt and pepper, to taste Salt and pepper, to taste
• Vegetable oil, for frying Vegetable oil, for frying
• Tomato Chutney: Tomato Chutney:
• 4 ripe tomatoes, diced 4 ripe tomatoes, diced
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 tablespoon lemon juice 1 tablespoon lemon juice
• 1 tablespoon brown sugar 1 tablespoon brown sugar
• 1 teaspoon chili flakes 1 teaspoon chili flakes
• Salt, to taste Salt, to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 18g, 4g
• Carbohydrates (total, sugars): 40g, 6g
• Protein: 30g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the vegetable oil in a deep frying pan or pot to 180°C (350°F).
2. 2.
   In a shallow dish, combine the flour, cayenne pepper, paprika, ginger powder, garlic powder, salt, and pepper.
3. 3.
   Dip each pork cutlet into the flour mixture, ensuring it is evenly coated.
4. 4.
   Next, dip the coated cutlets into the beaten eggs, allowing any excess to drip off.
5. 5.
   Coat the cutlets with breadcrumbs, pressing gently to adhere the breadcrumbs to the surface.
6. 6.
   Carefully place the coated cutlets into the preheated oil and fry for about 4-5 minutes on each side, or until golden brown and cooked through.
7. 7.
   Remove the cutlets from the oil and place them on a paper towel-lined plate to drain excess oil.
8. 8.
9. 9.
   Tomato Chutney:
10. 10.
    In a saucepan, combine the diced tomatoes, onion, garlic, lemon juice, brown sugar, chili flakes, and salt.
11. 11.
    Cook over medium heat for about 15-20 minutes, stirring occasionally, until the tomatoes have softened and the chutney has thickened.
12. 12.
    Remove from heat and let it cool before serving.

Treat your ingredients with care...

• Pork cutlets — Make sure the pork cutlets are of even thickness to ensure even cooking.
• Cayenne pepper — Adjust the amount of cayenne pepper according to your desired level of spiciness.
• Tomato chutney — You can make the tomato chutney in advance and refrigerate it for up to a week. The flavors will develop and intensify over time.

Tips & Tricks

• For an extra crispy Bondipan, double coat the cutlets by repeating the dipping process in the flour, egg, and breadcrumbs.
• If you prefer a milder version, reduce the amount of cayenne pepper in the spice mixture.
• Serve the Bondipan with a side of steamed rice or a fresh salad to balance the flavors.
• If you don't have pork cutlets, you can use chicken breast or beef cutlets as a substitute.
• Experiment with different East African spices such as turmeric or coriander for additional flavor variations.

Serving advice

Serve the Bondipan hot and crispy, accompanied by a generous spoonful of tangy tomato chutney. Garnish with fresh cilantro leaves for a pop of color and added freshness.

Presentation advice

Arrange the Bondipan cutlets on a platter, overlapping them slightly to create an appealing visual display. Place a small bowl of tomato chutney in the center of the platter and sprinkle fresh cilantro leaves over the cutlets for an attractive finishing touch.