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
- 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.
- After 30 minutes, knead the dough till it is smooth and non-sticky.
- Divide the dough into 10 equal parts. Roll each piece into a ball then roll each ball into a flatbread.
- 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.
- 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.
- Remove from fire. Repeat process till all the flat breads are cooked.
- Serve warm.
To assemble the breakfast flatbread:
- Mash your avocadoes. Add some minced garlic,onions, lemon juice, salt and pepper. Set aside
- Thinly slice cucumbers and tomatoes. Grate a carrot. Mix everything in a bowl.
- Spread the mashed avocado on the flat bread. Next add the cucumber salad.
- you can add anything else you like
Use the #AkitchenInUg to share your creations.
Ah Katogo! I cannot believe it took me this long to talk about it! Actually I have talked about katogo before here and here. It’s just that I have never talked about matooke (green banana) katogo and I know you are wondering why. Well, as much as it is a popular breakfast dish, it is always a treat in our household because a) I am yet to perfect that soft tooke wrapped in banana leaves and b) peeling these green bananas is an art in and of itself. So often times I find myself steering clear of matooke altogether. But once in a while the craving hits and point b) is ignored. Now this is the simplest way Katogo can be made. Peeling matooke and throwing them in a pan, adding diced tomatoes and onions and anything else that you think will help enhance the meal and letting it boil till the bananas are soft and tender. Easy! Once you learn how to make this classic katogo, you can then customize it to your liking.
What you will need:
15-20 Green bananas
10 Medium sized tomatoes
1 Large onion
2 Scallion stalks
1 Tsp. Oil + Additional 1/2 Tsp. Oil
Salt and pepper
- Applying oil to your hands before peeling the bananas prevents the sap from staining and sticking to your hands.
- The amount of water you add to the katogo will determine the consistency of your katogo. More water will make it soupy and vice versa.
- Sometimes a lot of tomatoes can make the food a little bit tart. If so, add a little bit of sugar to cut through the tartness.
- Apply the 1/2 teaspoon of oil on your hands and the knife you will be using. Peel the green bananas. Place the peeled bananas in water to avoid excessive oxidation.
- Dice the tomatoes and onions and set a side. Place a clean pan on fire and add the 1 teaspoon of oil. Add the onions and let them cook till translucent. Next add the tomatoes. Let the tomatoes cook till tender and paste-like.
- Add the bananas and enough water to almost submerge the bananas. Let the katogo boil till the bananas are almost tender. Add salt and pepper to taste.
- Once they start becoming tender, reduce the fire and let the katogo simmer. Remove from fire and let cool. Serve with ghee, a side of greens and tea.
Have you tried katogo before? What variation are your favorite?
Last week I took a quick trip to the west and was amazed by the endless banana farms we passed. Rolling fields of matooke in Bushenyi!! On the way back we brought with us a full bunch because they are cheaper in price and not to mention you can get the best matooke there. This recipe idea was conceived while I was knee-deep (not literally) in peeling matooke to prepare katogo. I did make the katogo but these chips went faster than the katogo.
Trust me this is restaurant level amazing! I cannot believe I never tried this before. I am going to attempt describing the flavours that are at play here. A base of crispy fried savory green banana chips topped with sweet mushy avocado, drizzled with slightly tangy ketchup, sprinkled with crunchy fresh purple onions and finally sprinkled with a generous amount of nutty roasted simsim seeds. There you have an epic meal/ snack easily.
What you will need:
4 Large green bananas, peeled and washed
1 C. Breadcrumbs
2 Tbsp. Salt
1 Tsp black pepper, ground
1 Tsp. Water
Oil for frying
1 Small avocado
2 Small purple onions
- Use firm green bananas that are not on the verge of ripening
- The bananas release a sticky fluid when rested at room temperature.
- Fry the chips on medium heat to avoid burning before they are fully cooked
- Fry the chips in small batches to keep them from getting soggy.
- Use a very ripe avocado
- Drain the peeled washed bananas. Using a sharp knife, thinly slice the bananas into chips. Set aside for 10 minutes.
- In a large bowl, add the banana chips and the one teaspoon of water. Mix the chips till the water coats them all.
- In a small bowl, add the bread crumbs, salt and pepper and mix well. Using a fork, coat each banana chip with bread crumbs and set aside.
- Heat the oil on medium heat. Add the chips. Fry till golden brown and crispy.
On a plate with a clean paper or paper towel, place the chips, scoop ripe avocado on top, add sliced onion rings, drizzle with ketchup and finally sprinkle with roasted simsim. Serve warm
Let me know when you try these chips