Many of you have asked for recipes from your time visiting us here in Uganda.  If you have other requests, feel free to make a comment below and we will do our best to add them in a timely manner.  Enjoy your cooking and pray for us as you do!


3 cups  flour
1 tsp. salt
2 Tbsp. oil
2-3 Tbsp. VERY finely diced vegetables (usually onion, garlic, green pepper, and carrot but can do any combination of these)
1 egg, optional
oil for frying

Combine first five ingredients in a mixing bowl and mix well.  (I like to mix the dough with my hands instead of a spoon since that is how most people do it here.)  Add one cup of water and mix well.  Add egg and mix well.  Continue adding water (about ½ cup at a time) until mixture forms a sticky dough.  Knead dough for 5 minutes or until dough is hard, adding flour as necessary.  Break dough into egg-sized pieces (there will be about 10 pieces depending on size).  On a floured surface, roll each piece of dough into thin circles about 5-6” in diameter.  Place one tablespoon oil in a skillet and heat.  Add one dough circle to oil and immediately spread one more tablespoon oil on top.  Cook over medium heat until lightly browned on each side, adding oil as needed to keep dough moist.  Place finished chapati in a covered container.  (Ugandans often put them in a plastic bag so that the chapatis remain moist and soft rather than drying out and becoming crunchy.)  Cook remaining dough, adding each finished chapati on top of the others in the covered container.  Serve hot with rice and beans or beef stew.

Rolex (not the watch)

1 chapati (best if hot and fresh)
2 eggs
2-3 thin tomato slices
2-3 large spoonfuls sautéed cabbage (see note below)
2 tsp. oil

Heat oil in a large skillet.  Beat eggs and pour into hot oil.  Cook as for an omelette, turning once.  Sprinkle with salt if desired.  When eggs are fully cooked, remove from pan and place on the open chapati.  Spread tomato slices and cabbage on top of eggs.  Roll up from one side to another.  Serve hot.

Note: Cabbage should be sliced as thinly as possible and sautéed in a small amount of oil until mostly tender.  Salt can be added if desired.

The following are not Ugandan recipes, but they are some that we have come to enjoy from growing sweet potatoes here in Uganda.  We hope you enjoy them as well!

Sweet Potato Pancakes

2 cups flour
2 Tbsp. brown sugar
3 tsp. baking powder
1/2 tsp. salt
1/2 tsp. ginger
1/2 tsp. nutmeg
1 tsp. cinnamon
1 egg
1 3/4 cups milk
3/4 cup sweet potatoes, cooked and mashed
2 Tbsp. butter, melted

In a small bowl, combine the first seven ingredients.  In another bowl, whisk the egg, milk, sweet potatoes, and melted butter.  Stir into dry ingredients just until moistened.  Pour batter by 1/3 cupfuls onto a hot greased griddle.  Turn when bubbles form on top, and cook until golden brown.  Serve with butter and warm syrup or honey.  Serves 5-6.

Sweet Potato Breakfast Casserole

1/2 lb. sausage
1/2 large red onion, diced
1/2 large sweet red pepper, diced
1-2 cloves garlic, minced
2 cups raw sweet potatoes, peeled and cubed
1 Tbsp. olive oil or butter
6 eggs

Cook sausage, onion, red pepper, and garlic in a large skillet until sausage is brown.  Drain grease.  Add olive oil and sweet potatoes to skillet with meat and veggies.  Cover and cook over medium heat until potatoes are soft, stirring occasionally.  Add season salt to taste (we like to add a little Tony Chachere’s for extra kick).  Make six small wells in the potatoes and crack each egg into a well.  Cover and cook for 3-5 minutes.  Then turn off heat and keep lid covered for 4-6 minutes until eggs are cooked to desired doneness.  Makes 4-6 servings.

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