Street Food
Savaloy and Chips, Kiribati Style
Ingredients
- 6 savaloy or frankfurter-style sausages
- 800 g (1.75 lb) potatoes, cut into chips
- Vegetable oil, for deep-frying
- 1/2 tsp sea salt
- Tomato sauce (ketchup), to serve
Method
- Cut potatoes into evenly sized chips and pat dry thoroughly.
- Heat oil to 180°C (350°F) in a deep fryer or large pot.
- Fry chips in batches for 5-6 minutes until golden and crisp; drain on paper towels and season with salt.
- Deep-fry the savaloy sausages for 3-4 minutes until heated through and the batter or skin is golden (if pre-battered, follow packet timing).
- Serve sausages and chips together in a paper wrap with tomato sauce.
Introduction: Savaloy sausages and chips reflect the strong Australian and British influence on Kiribati's food culture, introduced through colonial and military presence in the Pacific.
Cultural Background: Savaloy sausages and chips reflect the strong Australian and British influence on Kiribati's food culture, introduced through colonial and military presence in the Pacific. Deep-fried and served hot from roadside stalls, this dish is now a beloved, everyday street food snack in the country's towns.
Tips: Fry chips in small batches so the oil temperature doesn't drop, which keeps them crisp rather than greasy.
Variations: Some stalls serve savaloy sliced and stir-fried with vegetables instead of deep-fried whole.
Storage: Best eaten fresh and hot; not recommended for storage as fried texture degrades.
Reheating: Reheat chips in a hot oven at 200°C (400°F) for 8-10 minutes to re-crisp; reheat sausages in a pan over medium heat.
FAQs:
Q: What is a savaloy?
A: A type of bright red, battered or skinless sausage popular across Australia, New Zealand and the Pacific.
Q: Can this be baked instead of fried?
A: Yes, bake chips at 220°C (425°F) for 25-30 minutes, turning once, for a lighter version.
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