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.
This recipe is adapted from an old cooking magazine I have, but I made it with a few changes. I chopped the okra instead of using it whole and also added in many more vegetables than the original recipe called for, as well as peanut butter.
It’s easy to make, colourful and flavorful. It takes time though, as you let the different vegetables cook slow and release their individual sweetness and distinct flavor to meld into a thick, rich, hearty stew that sticks to the bones.
Our ingredients are:-
500 g stewing beef. Rub it with a little bit of ground mixed spice. (The blend I had had some cinnamon, clove, and cardamom).
3 tbsp cooking oil.
2 chopped onions.
1 tbsp paste of grated ginger and grated turmeric and smashed with garlic.
1 tsp coriander seeds.
1 celery stalk, chopped.
Chopped bell peppers (I used green, yellow and red).
1 handful of fresh okra, chopped.
1 tbsp tomato paste.
1 tsp each of paprika, mixed herbs
1 tomato, 1 carrot, I small courgette, all chopped.
1 tbsp chopped dry fruit (I used raisins and apricots).
1 lemon.
1 small bunch of coriander, leaves and stalks separated and chopped.
2 tbsp smooth peanut butter, mixed into a 1/2 cup of water to dissolve.
Salt and pepper to taste.
Pinch of sugar.
Method.
Clean and chop all your vegetables.
Toast the coriander seeds in a dry pan then crush roughly, ensure they do not burn. Set aside.
Heat oil in your pan. Once hot add the beef and brown it on high heat. Do not let it cook through though, or crowd the pan. Just brown then remove and set aside.
In the same pan, add the onions, ground coriander seeds and celery. Once onions are translucent, add the ginger garlic and turmeric paste and mix well.
Follow in with the coriander stalks, paprika and mixed herbs, let cook fast without burning, then add the tomato paste and tomatoes. I like adding some salt and pepper at this point then lower heat to let the tomatoes cook into a mush.
The aroma of the dish at this point will have your tummy rumbling.
After the tomatoes cook down, add the carrots and let them cook a while, before adding the courgettes. Once they both cook a little while, in go the bell peppers. This whole process takes a while as you want each added vegetable to be able to release its own flavour into the sauce. Do not rush it.
The vegetables will also release their water into the sauce; hence the need to keep the heat on medium low.
Once the vegetables are soft, add the beef, okra, and your dried fruits. If its too dry, you can add a cup or two of water or stock. Cover and let simmer for about 30-40 minutes.
The stew will be thick and low, so add your mix of peanut butter at this point, as well as your pinch of sugar. Check seasoning, stir well and cover and let simmer for about another half hour on low heat.
The sauce will thicken as well as the beef, as all the ingredients also absorb the yummy and rich peanut flavour.
Once ready, squeeze some lemon juice onto the stew and as always, garnish with the chopped coriander leaves.
Look at how rich, creamy, thick and colourful that sauce is. Yum!
This is a very filling meal. The perfect comfort food if you ask me.
It is so delicious. Good enough on its own or with some rice on the side. Either way, it is a perfect meal.
Minced beef always features one way or another on our weekly menu here. The kids love mince meat so the challenge for me is to just get different ways of making it.
Someone on twitter shared this meatloaf recipe a few weeks ago, and I though it was worth a try. It was my first time making meatloaf and I think I will make it again given the happy and sated responses from my gang. Let’s get started shall we?
Ingredients: A kilo of minced beef (not lean), Worcestershire sauce, ketchup, onion, garlic, an egg, breadcrumbs, olive oil, dried mixed herbs, salt and pepper, honey and dhania jeera In a bowl, mix your ketchup and honey, about 2 tbsp each and mix well, set aside. ( I put in a lil bit of mustard too.
Grease your loaf pan and preheat your oven to 180°C.
In a large bowl, add your meat and add one finely diced onion, minced garlic, a tsp each of black pepper, dried mixed herbs, ground dhania jeera, Worcestershire sauce, salt, one egg, one cup of breadcrumbs and salt. Mix well then add to the greased loaf pan.
I really need to learn how to dice my onions into teeny weeny pieces. Pour the honey, ketchup glaze but leave a bit aside and bake for 60-75 minutes.The loaf kinda shrunk, I covered it with foil for about 20 minutes to let it rest before serving and also got time to make the salad.Served it with a courgette mint salad. Slice one carrot, one courgette and one small onion and one tbsp of fresh mint leaves, chopped. For the dressing, Juice of one lemon, tsp of minced garlic, olive oil, salt and pepper will suffice. I loved how the meatloaf turned out and will definitely make it again.The salad was light and refreshing enough to match the meatloaf’s flavours.
I think it came out quite well for a first try right?
Food makes me happy. I love preparing it, cooking and of course the eating part.
Potatoes in all their different forms are one of my favourite comfort foods. Be they boiled, fried, baked, mashed, whole or in wedges, I just love them!
I like shepherd’s pie as it is easy to whip up, delicious and filling, hence a favourite with the kids and adults. And the best part is the recipe is not cast in stone; you can play around with the filling and spices as you wish.
The Irish potatoes here are a bit different, waxy in nature therefore don’t fluff as much when mashed. But they are still a yummy treat. The filling was beef mince, peas, carrots and a handful of corn.
Peel and cube potatoes. boil with some salt and minced garlicMash the potatoes with some butter a bit of cheddar cheese and black pepper.Fry your mince in olive oil with some onions, garlic, mixed vegetables and mixed herbs. Add also some tomato paste, Worcestershire sauce and remember salt and pepper to taste. Once cooked, put the mince mixture in an oven proof dish and spread evenly.Add the potato mash mixture on top of the mince and also spread evenly. you can make fork tracks like I did or leave it plain.Bake in a preheated oven for about 30 min, at 200 degrees CelsiusLet rest for about 20 minutes before serving Had mine with some simple buttered cabbage that will not overtake the shepherd’s pie flavours. Enjoy!
MY KAMPALA NOTEBOOK 