Weekend Cuisine: Beetroot Chapati and Pigeon Pea Stew.

One of the things I love about Kampala is access to fresh produce in all its glorious colours; and beetroot is in the top ten for a fan of colourful food like me. Beetroot is one of my favourites for its colour, taste, versatility and nutritional benefits. You can have it baked, fried, steamed, raw; so many ways!


Beetroot is good for you. It is full of antioxidants, helps in absorption of iron in the body, has vitamin C, potassium, manganese, fibre, just to name a few. It is such an underrated vegetable.

I always have some in the fridge or freezer for juicing, in a smoothie, salad, baking, even in DIY beauty regimes. 
So, if you are a fan of colourful and nutritious food, let’s get started!


I do not have exact measurements as I usually eyeball my ingredients but here is an awesome and simple  Kenyan Chapati Recipe. 


The thing about Chapati is we all have our different ways of making it. Some add sugar and spices, carrot, pumpkin, coconut milk, all kinds of flours, it really is up to you. I like mixing up the above flours but remember, nothing is cast in stone, it is up to you.

Knead your flour and the beetroot to a smooth ball, cover and let it rest for about an hour, then roll out, apply ghee or oil, then fold into the balls as shown in the video I’ve linked above.

Looks like bubble gum right?

Cook on a hot chapati pan, it will not look like ordinary chapati though, more like this…

Set them aside in a hot pot so they do not cool before you serve. 

For the pigeon pea stew, our ingredients are:-

  1. 2 cups boiled pigeon peas
  2. 1 tablespoon curry powder
  3. I chopped onion
  4. I chopped clove of garlic
  5. I chopped green pepper 
  6. 1 cup chopped butternut 
  7. I cup coconut milk
  8. 1 tbsp chopped coriander leaves for garnish

Method.

Heat oil in a pan, add the onion and garlic and saute for a while.

Add the green pepper and the curry powder and mix well. You can add a splash of water so the spice does not burn.

Add your chopped butternut, then add the pigeon peas and mix well.

Let them cook for a while but ensure they do not burn, then add the coconut milk.

Mix well and simmer on low heat till ready to your liking.

Add the coriander to garnish when ready and do not forget to season as you cook.

You are now ready to serve this complete, healthy, delicious and colourful meal. Bon Apetit!

This is a meal worth trying don’t you think?

One thought on “Weekend Cuisine: Beetroot Chapati and Pigeon Pea Stew.

  1. Pingback: Colourful Beetroot and Pea Pilau. – MY KAMPALA NOTEBOOK

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s