How to Cook Soft Layered Butternut Chapati

In this delicious recipe, we'll show you how to create soft and layered butternut chapati, a delightful twist on the classic flatbread. These chapatis are not only incredibly flavorful but also packed with the goodness of butternut squash. Follow our step-by-step guide, and you'll be enjoying these delightful chapatis in no time! Incorporating butternut squash into your chapati not only adds a wonderful flavor but also provides additional nutrients. This unique twist on a classic recipe is sure to impress your family and friends with its taste and presentation. Give it a try and savor the deliciousness! Now that you have the recipe for soft layered butternut chapati, go ahead and try it out. You'll love the combination of the softness of the chapati and the richness of the butternut squash flavor. Enjoy your homemade chapatis with your favorite sides!

OMENA FISH - KENYAN FOOD STORY

Today I bring you a Kenyan Traditional Food - Omena Fish. Omena is a silver Cyprinid, a species of ray finned fish in the family Cyprinidae. I know I'm taking you back to class but there's no simpler translation of Omena. So lets just say it's a small fish that resembles Sardines. Omena Fish is mostly found in Lake Victoria which is in Kenya, Uganda and Tanzania. This small fish has survived the test of time and has been available in many Kenyans' tables from generation to generation. I tell you Omena will out live us! Fishing has been an old way of life for many Kenyan households especially those living around Lakes and the Ocean.You will find fishermen early in the morning with their nightly catch already selling at the Lake side and Sea shore.In Kenya the town that is most associated with Omena fishing is Kisumu that is just next to the Lake. Omena is fish that is dried in the sun and preserved with salt. When cooking Omena Fish there are those who insist on cooking it just like that, but a bit of soaking especially with warm water just for a few minutes is okay so as to reduce sodium intake. I like cooking my Omena Fish 'dry fry' where you just fry your Onions, Tomatoes, add salt, cooking oil and any spice of your choice and just tossing for a bit to coat everything. But if I am cooking for many I have to add a little liquid to make the soup. When you go to an eating place, what we call "kibanda" or "kibandaski" and hear someone ordering "kisumu boys" just know they are ordering Omena Fish. This particular Omena Fish is one that is deep fried and then preserved with salt, that is why it is oily like that, otherwise sun dried Omena Fish is usually a bit dull and dry.

THE PERFECT SPICY UGALI FRIES

I am totally excited about today's recipe. First I never thought that there would come a time that a Kenyan staple like Ugali would be upgraded in such a way that can make even those that loathe it actually want to eat it. Apparently Ugali in English is translated as "a type of stiff porridge made by mixing Cornmeal with boiling water and heated until it turns into a dense block of Cornmeal paste - Cornmeal mush." Now I imagine someone ordering "Cornmeal Mush" at a Restaurant. Anyway so I always want to try out new ways of cooking and even presenting my meals. The one thing that has always been a staple in our family and indeed all Kenyan households has been Ugali. We literally eat it every other day if not everyday. It's usually accompanied by Vegetables and Meats, Fish, Pork or even Chicken. So it didn't seem like a bad idea to try and transform this staple food into something different.I knew the only way I could do that is to either bake it or fry it. Baking, yeah, not likely, frying it is then! This recipe is something that you can do especially since we are always having left over Ugali and we usually just warm it up and eat the next day. So if you find yourself with some left over Ugali why not make Ugali Fries out of it, plus if your kids or any family member does not care for Ugali, this is a new way to convince them to eat. Whether you call it Sima, Sembe, Dona, Obokima, Arega, Ngima, Obusuma, Posho or Polenta as Italians call it, Ugali does not have to be boring, spice it up, fry it up, make it deliciously yours. Follow me on YouTube, Facebook, Twitter, Instagram and Pinterest

SOFT CHAPATI RECIPE

Chapati, also known as Roti, Shabaati, Safati, or Roshi in the Maldives, is a versatile unleavened flatbread enjoyed across Sri Lanka, India, Bangladesh, and Nepal. This traditional Indian flatbread can be made in various ways, including Paneer Chapati, Radish or Mullandi Chapati, and Vegetable Stuffed Chapati. Despite its popularity, many people find making Chapati intimidating. However, I'm here to assure you that making Chapati is as easy as any other culinary endeavor. In this article, I'll walk you through the process of making the perfect, soft, and delicious Chapati that you can enjoy with tea or pair with your favorite vegetables or meats.