Chapati

note-chapati is inherited from the Idian cuisine,in Kenya, this is a must with all people.

Sift together in a bowl:
1 ½ cups whole wheat flour1 ½ cups white flour1 tsp salt
Cut in to make a crumbly mixture:
½ cup shortening
Add to make a dough (add the water gradually, you don’t want a soggy mess):
1 cup water

Allow dough to rest for 20 min, covered with plastic wrap. Then divide dough into 12 equal portions, and roll into snake coils.

Allow dough to rest covered for another 20 min. Roll snake coils out into flat rounds, be sure to use additional flour so dough does not stick to surface or rolling pin.

Heat a cast iron skillet till hot. Dry fry each chapati till cooked. You are looking for brown & black spots to appear, however you don't want to burn it not do you want to dry it out to a crisp. This should be a nice and pliable flat bread.
Brush each chapati with butter, place in a dish and cover with foil. Wrap dish with a clean dish towel to keep warm. Serve chapatis warm. In the event that you have left overs, you can store the chapatis in a plastic bag in the refrigerator. When you reheat them, you can either put the bag of chapatis in the microwave (with the bag open to vent), or you can heat them in your oven or toaster oven.

Cover with Kuta when serving,the Kuta- Food cover nomrmally keeps food warm.

Luguma and Sukuma Wiki -Kale with Beef

Ingredients
1 kg cubed beef 1 large red onion chopped 1/2 tsp fresh grated ginger 1 tsp fresh grated garlic 1 large chopped tomato 1 handful finely chopped coriander 1 tsp ground coriander 500 gm white corn meal 1 L boiling water 1 bunch chopped collard greens/sukuma wiki-Kale (shred leaves off stalks and discard stalks) or a vegetable of your choice 1/2 tsp each of cloves, cardamom, cumin, cinnamon and black pepper

Preparation

Cook the meat with the onions, garlic and ginger. Add the other ground spices. Add tomatoes to the sukuma wiki- kale and meat mixture. To the pot of boiling water, slowly add the corn meal. Stir vigorously. Keep stirring until the consistency is smooth and doughy. Serve hot, with the beef and vegetable mixture on the side.