Cross-Cultural Cooking: Ugandan Chapati Recipe
While in Masaka, Uganda, my teammates learned how to make CHAPATI from the wonderful ladies at Masaka Backpackers Hostel.
~
Here is the recipe.
Learned, Practiced, and Perfected In Africa
{Uganda and Rwanda and Ethiopia}
Gentle Warriors’ Famous Chapati
Ingredients and Supplies:
Wheat Flour
Butter
Water
SALT
Oil
Bowl/Pot (To be heated)
Pan
Heat Source
Hand
Roller (Cup, Rolling Pin, Anything)
Plate
Something to cut (Spoon, Fork, Knife)
Process…
- Line the bottom of the pot with water ~ just enough to melt the butter ~
- Heat the water
- Add a spoonful-ish of butter to the hot water and melt
- Add 3 handfuls of flour to the pot (Scoop with Hand!)
- Start the Kneading Process ~ KNEAD… {If sticky, put more wheat in!} Give it LOVE! {If still sticky, put more wheat in!} Kneed until not sticking to hands. Achieved when nothing is sticking to the pot.
- When it LOOKS GOOD – Divide in 4 pieces and add salt
- Clean rolling device until it is Good Enough
- Roll out each piece individually into desired shape (circle) on a floured surface
FOR CHAPATI CRISPS
~ The professional way…
Put round chapati in hot pan with NO OIL
Heat QUICKLY on both sides and remove from the pan
Cut heated chapati into pieces
Add oil to pan, enough for dough to be submerged
FRY cut pieces!
FOR CHAPATI
Add a smidgen of oil to the pan
Heat oil
Put round chapati in the pan
Cook one side for a bit
Flip and cook the other side for a bit
Take off heat once chapati is golden brown
End Results … Deliciousness!
{A delicious meal of rice, beans, and CHAPATI CRISPS with guacamole enjoyed in Rwamagana, Rwanda!}
HAPPY COOKING!!!
ENJOY!!!
LoVe, Cary
