Breakfast Flatbread

Guys! The Saveur Magazine Blogger Awards happened last week. A Kitchen in Uganda did not win any award but I have been so blessed by all the inspiration and people I have connected with because of this. I am so grateful for the support that you have shown this blog and for each and every vote that you cast. If anything this experience has fueled me to work harder, inspire more people and dream bigger. Thank you.

Now onto this flatbread. If you live in an African household, you know that there is not really a foolproof recipe for most foods. You also know that the lines between chapati and flatbread are blurred. Almost anything that resembles a chapati can pass for one. And that is okay because what matters is the taste. This flatbread (I refuse to call them chapati for aforementioned reasons) are not naan either because I was not ready to commit to the time it takes to make both (naan and chapati). The bread however borrows techniques from both flat breads and are really tasty which is why I am going to attempt to write a recipe down for you so that you can try them yourselves. They can either be eaten as a snack, with a soup or stew or as brunch with this awesome combo of creamy avocado and a refreshing tart salad . You can even add a fried egg to the mix! You will be blown away at how simple and yet delicious they are. Not only can these flat breads pass for breakfast but they could make even dinner!

What you will need:

3 C. Wheat flour

1 C. Whole flour

1 C. Maize flour

1/2 C. Milk powder

1/4 C Oil

4 Tbsp. Sugar

1 Tbsp. Baking powder

1 Tbsp. Garlic, minced

1 Tbsp. Ginger, grated

1 Tsp. Salt

1/4 Tsp. Nutmeg

Lukewarm water


  1. In a bowl, combine all ingredients except the water. Gradually add the water while you mix the dough till it is firm. cover dough and set aside for half an hour.
  2. After 30 minutes, knead the dough till it is smooth and non-sticky.
  3. Divide the dough into 10 equal parts. Roll each piece into a ball then roll each ball into a flatbread.
  4. Place  a non stick pan/ tava on high heat. .Let it get hot. Carefully place your rolled flatbread on the pan. Cover the pan and reduce the heat to low.
  5. Let the flatbread cook for about two minute before turning it to the other side. Once the flatbread has inflated slightly, flip it to the other side and let it cook for another two minutes.
  6. Remove from fire. Repeat process till all the flat breads are cooked.
  7. Serve warm.

To assemble the breakfast flatbread:

  1. Mash your avocadoes. Add some minced garlic,onions, lemon juice, salt and pepper. Set aside
  2. Thinly slice cucumbers and tomatoes. Grate a carrot. Mix everything in a bowl.
  3. Spread the mashed avocado on the flat bread. Next add the cucumber salad.
  4. you can add anything else you like
  5. Serve.

flatbread fail-2

Use the #AkitchenInUg to share your creations.


Posho (Ugali) Chips Video

Today October 9 is Uganda’s Independence day! To all my fellow country men reading this blog, Happy Independence Day!

Do you like posho? How often do you eat it? I have slowly grown to love posho because of its versatility. I have been brainstorming the past few days what I should post for this special day. I had multiple ideas in my mind but it seemed fitting to share this method of making posho chips (fries if you may) that I have been using for ages!  Yes I am a hardcore carbs lover! This is one of the many ways you can salvage left over posho. I know we East Africans, especially Ugandans, have a love-hate relationship with posho but if you look at it in a different light, you will realize it has a ton of endless possibilities. Now because the method is so simple, I decided to make it into a short video which you can watch below.


  1. For this recipe, I have no specific measurements because you can make it without any specific measuring. Use your instincts depending on how much you wan to make.
  2. I used yellow maize to make my posho. This recipe works great with white posho as well.
  3. It is best to use overnight posho. It will have hardened and firmed well.
  4. Make sure the oil is enough to submerge the chips so that you don’t have to worry about turning them.
  5. Salt the egg mixture and breadcrumbs accordingly.

What you will need: 


Wheat flour

Bread crumbs


Salt and pepper

Oil for frying


  1. Cut the posho into thin chips/sticks.
  2. Coat the chips with flour.
  3. Whisk eggs. Add salt and pepper to the eggs and mix well.
  4. Coat the posho chips with egg mixture.
  5. Next add salt and pepper to the breadcrumbs and mix well. Roll the chips in the bread crumbs.
  6. Fry the chips till golden brown.
  7. Serve warm with either ketchup or guacamole.

See! I told you it was easy to make! I cannot wait to see you make this. Don’t forget to tag me #AkitchenInUg when you do so I can share with other readers.

Failed Kitchen Experiments: A Photo Essay

​​Earlier this week I  was asked a question about failed kitchen experiments.

I took to Instagram to find out if you also have those occasional kitchen fails that make you question everything. A lot of you were really candid and shared with us all some of your most embarrassing and sad kitchen fails. I decided to share some of my most embarrassing and downright sad kitchen escapades that have never seen the light of day…well at least  until now. You may be wondering why I am doing this. I particularly wanted to bring this topic up because just like,  any other well curated blogs and Instagram pages, food blogs sometimes make others think that bloggers are living the perfect life. There is so much more going on behind the scenes that we do not show.  Of each post that I share,  about 4 or 5 recipes are complete disasters that I have to keep refining over and over again till I am certain they can be sharable. But if anything, I have learnt to  take it as a challenge. If something doesn’t work,  it does not mean that we should give up. Instead this should be the fuel we use to push ourselves to become better versions of ourselves (or whatever it is that we are trying to achieve). I do not want this post to dishearten you. Instead I want you to know that we are all  human.  Mistakes are part of being human. Also mistakes do not mean the end,  instead they are stepping stones to greater victories. In this case better food ha!

This cake! It was supposed to be a banana cake with caramel filing and buttercream frosting. Because I wanted to save money, I purchased cheaper margarine to use for the butter cream. It came with a cost because the butter cream ended up being too runny (can you see the runny icing? Such a mess!). The more icing sugar I added, the more runny it became. On the contrary, the cake was delicious but I was so disappointed I shed a tear!
This was supposed to be fried chicken with cherry tomato sauce.The chicken was so dry and the cherry tomatoes ended up being too tart. TOO TART!
Here I was attempting to make oven toaster pull apart bread. Instead of using baking powder though, I used yeast. the result was nothing like a pull apart bread. The yeast ate up all the sugar and the oven toaster dried up the bread. Even though it tasted great, i was sad because I did not achieve the image I had in my head.
Avocado pasta. I wanted to create a light pasta sauce made entirely out of avocadoes.  This one came out thick heavy and without flavor. I am still working on it.
These Petit Fours were originally supposed to be a Swiss roll.When it was time to roll the cake, it decided to shatter into pieces. To salvage what was left of the cake, we cut it into small squares and drizzled chocolate sauce on them. They never made it to the blog!
Ah man! Where do I start with this one?  The chapatis, as you can see, were a fail, the veggies a fail but because I refused to give up, I still stubbornly rolled them up and shot them just as a reminder!
Here I was trying to make a cocktail of pasionfruit juice and stoney tangawizi. The flavors never worked at all and the passion fruit juice was ridiculously watered down! Yes I questioned my life that day!
I was attempting onion jam. I accidentally put too much salt and oil. It ended up being a salty onion confit. GAG!
Yes! I butchered luwombo too! Like I said earlier, I questioned everything! The luwombo itself wasn’t that bad! It was actually really flavorful with the lemon grass but I hated how the pictures turned out that I never posted it.
Phew! That was a lot!
Now I want to know, have you had any kitchen fails and how you combat that into positivity. Leave a comment below