I still hear our squeaky little voices, our bodies bursting through the gate after an entire day of playing. With small dusty feet and tangles in our hair, my sisters and I would rush to the chair where our mom sat watching TV next to daddy or to her room where she would be “resting her eyes.”
“What’s for supper? ” We would ask.
This is the question we have asked and she has answered most. Her answer could either make us not really look forward to supper (ugali and sukumawiki) or it would make us rush to the table and have some already (chapati and meatballs).
Chapati is a flat bread, which has Indian origin, but has been tightly woven into Kenyan culture. It makes a perfect accompaniment to many stews and soups. This dish is the corner stone of any Kenyan celebration; be it Christmas, a birthday, weddings or graduation party. I made super soft chapatis but,as usual, with a little twist. My elder sister, Cheredi, put butternut in hers and I decided to follow the same route. The only difference is that I added dhania (coriander) for extra color and nutrients. If you are ready for crazy soft, beautifull tasty chapati, read on!