East African Chapati

Chapati (East African)

East African Chapati is different from other chapatis around the world. This is very addictive recipe, you must try. Do the shorter recipe first then do the longer version next time (with layers). This recipe always make me look so good! Many people love it.

  • 5 cups all-purpose flour
  • 2 tbsp, cooking oil
  • 2 cups warm water, milk or coconut milk
  • 1 1/2 tsp. salt
  • 2 cups extra flour for kneading
  • 1/2-1 cup extra ghee or cooking oil for cooking
  1. Dissolve salt in 1 cup of water, then add oil
  2. In a big bowl, mix remaining water and 4 cups of flour. Mix well; the dough will get stiff. If it is too soft, and sticks to your hands, add the remaining cup of flour, about a tablespoonful at a time.
  3. Knead for 10 minutes with your hands, or 15 minutes with machine. keep adding water or flour until the dough becomes elastic.
  4. Cover with a clean cloth and allow to rest for about 1 hour.
  5. Divide the dough into 10 to 13 equal parts
  6. With a rolling pin, roll one part of the dough to a not perfect round around 6-9 diameters. Then brush oil. After you brush oil on it, roll it to make a rope. Stretch a little bit if you want to. Then create a coil.
  7. Repeat instruction number 6 until you are done with all the pieces.
  8. Finally take one coil and roll to a perfect round
  9. Heat the pan on medium heat. (non stick pan is good for beginners).
  10. Place the round chapati in the hot pan.
  11. Keep checking the bottom of the chapati, if it is starting to be translucent, brush oil on the top, then turn it over. Immediately brush the turned top of the chapati. Once it turns golden brown at the bottom, turn it over again until the other side turns golden brown.
  12. Remove from hot pan; place cooked chapati in a deep plate, then cover with foil or any cover. Do not leave the cooked chapati in an open plate or serving plate while you are cooking until they are all cooked and they have cooked down.
  13. Take a damp pepper towel or a clean white cloth and quickly clean the pan (watch your hands so that you will not get burnt). Then proceed with another chapati from number 10 until you are done
  14. Serve for breakfast, or with stew or any source for lunch and dinner. Use as a pizza too.

Collard Greens with coconut milk

Collard greens (known as sukuma-wiki in East Africa), is one of the most consumed vegetables in Kenya. Recently, other countries in East Africa are catching up. It was one of our favorite greens when we lived in Kenya. I eat different varieties of home prepared collards by our maid and my step mom. And until today, I love these greens. The First time I saw collards in USA, I knew they were sukuma wiki, even though they were not as green as the ones in Kenya. I have been to a few cities in USA, and I have noticed that collards are much cheaper in the South compare to other regions.
Simple and quick
Serve 4


1 lb collard greens (about 14 large leaves)
1 tbsp ginger juice (crush about 2-3 oz of fresh ginger root then squeeze the juice)
1 tbsp of left ginger pulp from above crushed ginger
½ – ¾ cup chopped onions
1 cup coconut milk
1 tbsp beef bouillon (one small cube)
2 tsp coriander powder
¼ tsp clove powder
¼ tsp black pepper
1 tsp turmeric powder
½ tsp mustard powder
1 tsp salt
2 tbsp ghee (or more as you need)

  1. Heat ghee in a pan, then sauté onions until golden brown
  2. Add dry spices together with ginger pulp, sauté for a few seconds
  3. Pour in coconut milk, mix well until it stats to boil
  4. Add ginger juice, mix then add collards greens and salt. Lower the heat to medium-low, cover and simmer until cooked

Serve with ugali, chapatti, and rice