coconut milk recipe – MY KAMPALA NOTEBOOK

Everyone has a go to chapati recipe. This is fast becoming one of mine.

If you have been following me for a while now, you know I am no food purist, especially when it comes to chapati. I am all about trying different ideas and flavours. Such as here.

I love pumpkin as it gives a nice flavour and colour, and I prefer it to butternut. I tried it with some coconut and omg! I am in love with the lovely flavour.

So what will you need?

2 cups of all purpose flour.
1 cup of whole wheat (atta flour).
Besan flour – 1 cup. ( this is optional, I like mixing it in with my chapati though)
1 small cup steamed and mashed pumpkin.(Tip: add some cinnamon when steaming and thank me later).
1 tbsp desiccated coconut.
1 tbsp coconut oil.
1 can of coconut milk.
Salt to taste.

Method.

Mix your flours in a large mixing bowl, and add the desiccated coconut. and oil. Mix till crumbly.

Add the pumpkin purée then half the coconut milk.

Begin to knead well, add any liquid if needed, but knead for about 20 minutes as we do to ordinary chapati dough, till it is smooth, soft and elastic.

Cover with a damp cloth and let rest for half an hour.

After, roll out and cook the normal way we make chapati, you can use ghee or coconut oil.

This is the coconut oil I used, other times I use the parachute brand.

The chapatis’ aroma is heavenly to say the least.

Serve it up with your favorite curry or stew.

I had mine with a spinach, aubergine and chickpea curry I have already shared here.

As well as with a black bean curry recipe coming soon.

They are great to have with tea too. Or a rolex.

What would you have yours with?

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.