Make sure your potatoes are clean because no peeling. Just take out any eyes on the potatoes and slice as thinly as possible, though not too thin as crisps.

Deep fry the potatoes until crispy and leave to drain the oil.

Slice the bell peppers and onions and start to fry them in the Blueband for around a minute. Don't let them lose their crunchiness or colour.

Add in the Choma Sauce and black pepper and cook for about another minute. Don't put salt yet as both Choma Sauce and Blueband have salt so you can easily oversalt it.

Add in the deep fried potatoes and toss them in the thick sauté until well coated. Taste for saltiness and add salt if necessary.

Serve hot.