Anyone who has traditional Kenyan recipes to share, please write dday
and as more are found, they will be posted.
Chapatis are normally used to accompany stews and vegetables.
Sift flours and salt together in bowl. Add oil and enough cold water to
make a stiff dough. Knead for 5-8 minutes until satiny and elastic. Cover
with a damp cloth and let it stand 2-3 hours. Knead again and divide into
balls, about 3-4 cm in diameter. Roll into flat pancakes with oil, butter
or ghee. Place chapati in pan and cook until it begins to puff up. Press
with a spatula to assist the puffing process. This ensures light and fluffy
chapatis. Turn over and repeat the process. Remove from the pan and place
in foil or cloth, spreading butter on top of each chapati. Serve immediately.
1 Cup white flour
1 Cup wholewheat flour
1/2 teaspoon salt
1 Tablespoon oil
water to make a dough
1 Tablespoon softened butter or ghee
The traditional Kenyan accompaniment to meats and stews.
In large saucepan boil the water. Sprinkle maizemeal into boiling water,
stirring. Cook porridge for 20 minutes until it is very thick and smooth.
Stir continuously to keep the mixture from sticking or burning. Cover the
pot and leave on a very low heat for 10-15 minutes to finish the cooking.
2 Cups maizemeal or cornmeal or semolina
4 Cups of water
salt & pepper to taste