Chapati (also called different names by different parts of this country and other close by countries in Africa) is among main staple eaten by the people here. They are quite good, but a little greasy. You will always find the need to wipe your hands after eating it -- but the irony thing is that almost never will you find a napkin or paper towel to use. You sometimes would have a bowl with a water pitcher to wash your hands though.
It takes a lot of work to make them. So, if you made them at least once, I consider you baptized as a Kenyan (well, maybe after you make their other staple called Ugali).
It all starts by mixing a whole bag of flour with some water, some animal fat (shortening), and little salt. You knead the dough. Leave the dough covered for about 10 minutes to let it rise (?) or set. Note the outside kitchen environment -- all done on the floor and stool by the firepit. The animal fat is melted on the jiggler (charcoal grill pot).
They are then broken up and rolled thin. Then cut them up into about two inch strips, then spoon on more animal fat on it. Fold up the strips then curl them up into batches.
See the batches in the bowl on floor. Roll the batches thin, then put it on the jiggler to toast them light brown on both sides.
Can add more chapatis on top of each other and we flip them around so all sides are toasted.
Add more animal fat on the sides and toast them even more. We use our hands to spin the chapatis around the pan.
Finished Chapatis. Note the container. These containers are always used by almost all homes -- for all meals not just Chapatis. We spoon our meals out of these containers into our bowls.
Yummy. "Soup" of grams (small tiny beans), carrots, potatoes, onions with of course Chapati.
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