Plantain Stuffed Chapati.

If you have been following me for a while, you know I am all about fun, colourful, delicious food, and the more vegetables I can put in, the better.

I like my chapati in all colours and flavours, so long as it is healthy (natural) and delightful to my taste buds.

These chapatis are like aloo paratha, but instead of a mashed potato filling, I made one with spicy steamed ripe plantain.

Can you peep the yellow plantain peeking through?

These delicious and filling chapati are a perfect lunchbox or tea time snack, or even with a delicious stew.

Let’s get started:

You will need 1-2 yellow ripe plantain. Boil or steam the plantain with one teaspoon of mixed spices and some salt and pepper.

I used one large yellow plantain.
This is the mixed spice blend I used this time round. I like it in chapati and vegetable dishes and bakes.
Once the plantain is soft and cooked, drain and set aside to cool down completely.

Move on to the chapati dough…

In a large bowl, mix 1 cup each of besan (chickpea flour), all purpose flour and atta (wholemeal) flour.

I like adding besan flour to my chapati, it makes them softer, adds a yellow tinge and some flavour too.

For the chapati dough, I used 2 tbsp of this coconut oil. Paracahute brand works well too.
To the flour, add one teaspoon each of salt and sugar, and 1 cup of warm water. Knead it all well till it becomes a soft and smooth dough.
Cover with a damp cloth and let it rest for 30-40 minutes.
Once the plantain is cooled down, mash till soft and add a tablespoon of chopped coriander leaves.

Now to make the chapati…

Divide your chapati dough into half, take one half and roll out into a large circle.

Apply a bit of oil, and sprinkle some flour.
Add half of the plantain stuffing, sprinkle a little more flour and roll into a tight jelly roll.
Cut in a similar manner to cinnamon rolls…
Pinch the top of the rolled chapati balls to close them then set aside on a floured surface, Proceed to do the same for the other half of the dough.
These amounts made 14 medium chapatis.

Once done, heat up your chapati pan on medium heat, not too hot.

Roll out each chapati as you make them. You do have to be more careful as they filling will seep out and they may stick to the surface you are rolling out on.
Place chapati on the now heated pan and let it cook on one side till bubbles form or rise, then flip to the other side.

You can either let them cook through and brush with oil after you remove from heat, or add the oil to the pan, like normal chapati.

Can you see the plantain patches on the chapati?
They look, smell and taste so good!
The chapati is soft but flaky, and there are little bits of plantain sweetness in each bite.

You can have them with a stew or curry, or for tea. Or just plain on it’s own. The kids loved them plain, I guess cause of the sweetness of the plantain which blends well with the savory spice and fried bread flavour of the chapati.

They are definitely worth a try!

What flavours do you like adding to your chapati?

Plantain and Tangerine Pancakes.

Yes. You read right.

Ripe plantain and sweet citrus flavours of fresh tangerines blend beautifully together in fluffy goodness.

Want to make them more decadent and delicious? Add in dark chocolate and a tangerine butter sauce and you’re on the highway to flavour heaven!

To make these delicious pancakes you will need:-

• 2 really ripe plantains, that is, yellow with lots of black, means its much sweeter, and a great way to use up your overripe plantain.

• 2 cups self raising flour

• 1/3 cup freshly squeezed tangerine juice.

• 1/2 cup buttermilk.

• 1 large egg.

• 1/4 cup coconut oil.

• 1 tsp of ground cinnamon.

• 1/4 cup chopped dark chocolate or chips.

Method.

The recipe is pretty straightforward.

Blend all the liquid ingredients, that is the egg, buttermilk, oil and the plantain till smooth. Pour into a bowl and add the flour, mix gently the batter will look something like this…

Then lastly fold in the chocolate.

Let the batter rest a bit, and make the same way you make your usual pancakes.

Soft, fluffy, sweet smelling little cakes of delight. This recipe makes 10-12 pancakes.

The best thing to serve them with?

How about a tangerine, chia and butter sauce? Yum!

Don’t they look yummy?

I love pancakes in all forms, and this is another favorite way to make them when tangerines are in season. Definitely worth a try!

Blackstrap Molasses.

Blackstrap Molasses is a viscous, thick, dark sticky liquid that is left after boiling sugarcane.

It is not sickly sweet, or too bitter, but has a deep flavour that may take some getting used to. It is nutrient rich; still having all the nutrients absorbed by the plant. Manganese, Iron, copper, magnesium, potassium are just some of the minerals it contains.

It is a must have in my kitchen. I get mine from Eastnat Foods.

They are having a sale at the moment on blackstrap molasses as well as their other products. Visit their site https://eastnatfoods.com to check what else is on offer. The store is located in Nairobi, and one can shop online from their website as well as inquire if they can deliver to your location.

I use blackstrap molasses for so many things:-

  • Marinade : For meats such as chicken and pork.
  • Sauce: To add to fried meats.
  • Hair mask: I use it as a pre poo treatment for my natural hair, with a bit of cocoa butter, or coconut oil. It reduces frizz, makes hair soft and easier to detangle.
  • Tonic; I like putting some into a glass of warm water and drink first thing in the morning a few times a week. Sometimes I add some apple cider vinegar or a pinch of cayenne pepper.
  • Smoothies. Just a little bit goes a long way, but it does add an interesting depth of flavour to naturally sweet smoothies.
  • Baking; Cookies and savoury dishes.

When using it, one has to be careful as the flavour is really strong for some, and a little goes a long way. It also doesn’t spoil fast, just store it in a cool, dry place, it will last ages.

I use it in making my Sweet and Sticky Wings, and my Pineapple, ginger and honey chicken recipes, which are already up here on the blog.

Sweet and sticky wings made with blackstrap molasses.

I also mix it with some ketchup, honey to make a kind of barbecue sauce that’s perfect for sautéed sausage.

As a tonic, I usually take a tbsp with same amount of Apple cider vinegar in a large glass of warm water first thing in the morning. It is an iron boosting tonic, and cleansing too, it will push all that stuck food in your gut out. (bye bye constipation).

As a face mask, I just use a bit when washing my face then cleanse with warm water. For hair, I mix it with some melted cocoa butter (which I also get from Eastnat limited). Apply on my hair for 15-20 minutes, then give it a good wash.

It makes my hair softer to manage, less frizz and less shedding.

How do you use your blackstrap molasses?

Delicious Vegetable Stew.

My daughter calls this Pesh’s red stew, after her Aunty who introduced this lovely dish to me. I had it when back home and craved it when we got back to Kampala, had to text her to send me the recipe. I had to use what I had on hand, but it was delicious all the same.

It is tasty, colorful, healthy, filling, meat free, gluten free and easy to make. What’s not to love about it?

It is full of colorful and healthy garden vegetables. Beetroot, carrot, zucchini, eggplant and chickpeas simmered together in a tomato and onion sauce. It’s finger licking good!

Let’s get started.

Ingredients are:-

  • 1 tsp cooking oil.
  • 1 cup drained and rinsed chickpeas
  • 1 onion, chopped.
  • 1 carrot, chopped.
  • 1 beetroot, peeled and chopped.
  • I green, I yellow and 1 red capsicum, chopped.
  • I bunch of coriander. Stalks and leaves separated and chopped.
  • 2 tomatoes.
  • 1 tbsp ginger garlic paste.
  • 1 tsp, grated fresh turmeric.
  • Spices are a tsp of paprika, Kenyan curry powder salt and pepper to taste.
  • 1 cup water or stock.
  • 1 medium eggplant and 1 medium courgette, both chopped and soaked in salty water. (This helps remove the bitterness in the eggplant and helps them maintain their shape and natural flavour when cooked, just remember to rinse and drain before adding to the saucepan).

Method.

Heat your sauce pan of choice, add the oil, once hot add the onion and coriander stalks, cook till soft.

Next add your garlic and ginger paste as well as the fresh turmeric. Mix well and let cook till they stop smelling raw, then add your spices. Ensure the spices cook well and do not burn, the tomatoes go on and cook till soft.

The carrot and beetroot go next, followed by the eggplant and courgette. You can cover and let them cook for a while after adding some salt and pepper.

Once they are cooked for about 7 minutes, add the bell pepper then the drained chickpeas, with your vegetable stock or water.

Lower heat and simmer for 10-15 minutes.

When ready, garnish with coriander and serve hot with your starch of choice, though as with most meals, you can just have a bowl on its own.

We had ours with some roasted plantain and avocado slices, Yum!

Colourful, tasty, easy to make, healthy and doesn’t take too much time to cook; what’s not to love about this dish?

Carrot Rice with Sweet Potato and Pea Stew.

This is a simple weekday meal that is perfect when you want to up your veggie intake in a delicious way.

As always, it is easy to make, colourful, tasty and works well for the kids’ lunchbox too.

Easy Peasy and Tasty!