When visiting the community in Kajuki, Kenya, that my charity, St Peter’s Life-Line supports, I often eat at the presbytery, whose cook – Letty – produces the most delicious Kenyan food. One of my all-time favourites are her chapattis – a perfect accompaniment to any meal, or just by themselves as a satisfying snack!
Generally, when I am in this part of Kenya – a remote, impoverished tribal area, dogged by inconsistent rains, drought and subsequent huge food insecurity – I really appreciate and enjoy the humble fare that is dished up – maize, beans, peas, lentils, some veg – but flavoured deliciously. The whole experience makes me realise – actually, in every aspect of our western lives – how very fortunate we are, and this is why I am motivated to change and transform lives with our many projects for our St Peter’s community: elderly, impoverished, disabled, vulnerable, children, families.
Serves 4
Preparation
1. Mix everything together using a wooden spoon, then knead into a big, soft ball that is elastic but not sticky, and continue to knead for a few mins
2. Pour some oil over top of ball and rub into surface (to stop from going dry) .
Then cover for a few minutes and leave to stand.
Divide mixture into three equal portions.
3. With each third, roll out flat
4. brush with oil then slice into strips (2-3 inches wide.
5. Roll these up so they look like Chelsea buns pre-cooking.
6. Cook each side until it shows brown char spots. Wait until oil is hot before cooking.
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