Chapati

2 kilos of wheat flour 

2 mugs full of water 

pinch salt 

  

Add salt to water, then add flour and mix. Knead until smooth, then roll with a rolling pin until thin. Cook in sunflower oil until slightly brown. 

  

Makes about 12 large chapatti

Groundnut Soup (with chicken)

8 to 12 Chicken pieces

1 1/2 cups smooth peanut butter 

1 medium onion, chopped

8 cups slightly warm water 

1 teaspoon salt

2 medium ripe tomatoes, peeled or 2 tablespoons tomato paste 

1 teaspoon pepper Diced pimentos (optional) 

1 teaspoon hot curry powder (optional)   

Season chicken with onions and all dry ingredients. Moisten with a little water and cook over medium heat in a large saucepan for 15 minutes. Stir once or twice. 

While chicken is cooking, mix peanut butter with water in a bowl until smooth. Add peanut butter mixture to chicken when it is ready. Bring to a boil at once and continue boiling for about 30 minutes. 

Grind tomatoes in a blender until smooth, or, if a blender is not available, mash in a bowl and then pass pulp through a sieve. Add pulp to soup. Simmer until chicken becomes tender and oil begins to form in soup. Stir from time to time. 

Empty soup into serving dish, sprinkle with pimentos and serve hot. 

Serve 6/8 – cooking time 1 ½ hours

Ugandan Kabobs

1 cup plain yogurt
1/4 teaspoon salt
1 jalapeno pepper, seeded and minced
3 tablespoons chopped fresh parsley
3 slices whole wheat bread
3 eggs, beaten
1 tablespoon Worcestershire sauce
1 1/2 cups dried bread crumbs
1 cup French-fried onions
3 cloves garlic, minced
2 tablespoons minced fresh ginger root
1/2 teaspoon ground cumin
1/2 teaspoon coarsely crushed coriander seed
4 tablespoons chopped fresh parsley
1 jalapeno pepper, seeded and minced
2 pounds ground beef
3 cups vegetable oil for frying 
       
1 In a mixing bowl, mix together yogurt, salt, small jalapeno pepper, and 3 tablespoons chopped parsley. Set dipping sauce aside.
2 Soak bread slices in water for 3 minutes. Remove from water, and squeeze out excess moisture. Crumble into a large bowl. Mix in eggs and Worcestershire sauce. Mix in dried bread crumbs, fried onions, garlic, ginger, ground cumin, crushed coriander seed, 4 tablespoons parsley, and large jalapeno pepper. Add ground beef, and work in with your hands until well mixed.
3 Roll mixture into balls the size of walnuts.
4 Heat 3 cups of oil in a large, deep, heavy bottomed frying pan until piping hot, about 375 degrees F (190 degrees C). Cook meatballs a few at a time in hot oil until brown and crispy, about 3 to 4 minutes. To check for doneness, cut one in half to see if cooked through; it should be cooked in the center. Remove from oil using a slotted spoon, and place on a plate lined with paper towels to drain. Insert a toothpick into each meatball for serving and dipping. Serve hot or cold with dipping sauce.

Makes 16 servings