Taking The Gospel To Kenya, Africa | " Yea, so have I strived to preach the gospel, not where Christ was named" Romans 15:20

Chapati

(Chapati is a flat round unleavened bread, lightly fried in oil or butter.)

2 cups flour
1 teaspoon salt
Oil (or butter)
Makes 4 servings

Sift flour and salt into a bowl. Add enough water to make a fairly stiff dough. Knead well.
Roll out on a floured board into a fairly thick circle. Brush with oil. From the center of the circle, make a cut to one edge. Roll up dough into a cone, press both ends in, and make a ball again. Repeat that process 2-3 more times. Divide dough into 4 or 5 balls, and roll each out into a thin circle.

Heat a frying pan over moderate heat and dry out each chapati in the pan quickly. Brush pan with oil and fry chapati slowly until golden brown on each side.
Serve hot or cold with stew or sauce.

Maandazi

2 cup flour
2 1/2 teaspoons baking powder
4 tablespoons sugar
2 Pinch salt
2 egg
1/2 cup water
oil
Makes about 4 dozen

Sift flour and baking powder together. Add sugar and salt.
Beat egg well and add water. Stir egg wixture into flour and mix until soft dough is formed. Add more water if necessary.
Knead dough in the bowl until smooth but not sticky. Dough should leave the sides of the bowl cleanly. Cover with a towel and let rise in a warm place about 30 minutes. Roll out dough on a floured board until 1/2-inch thick. Cut into squares, strips, or triangles. Fry in deep fat until golden brown. Drain on absorbent paper.

Samosa

1 inch piece ginger root
6 cloves garlic
2 pounds ground lean lamb (or beef if desired)
3 large onions, thinly sliced
1 tablespoon mussala
1 tablespoon curry powder
1 tablespoon turmeric
Salt to taste
2 pounds frozen egg-roll dough, thawed
Flour
Oil
Makes 80 servings

Process ginger and garlic in blender until well mashed. Combine with meat, onions, mussala, curry powder, and turmeric. Sauté in a heavy frying pan, without adding any fat, over a low heat 30 minutes, stirring occasionally and breaking up the meat. Spoon off fat.
Cut sheets of thawed egg-roll dough into strips about 3 by 6 inches. Fold one point up to form a triangular pocket. Fold over again, and then fill the pocket with some of the meat mixture.
Bring down the top and seal all open sides with a paste made of flour and water. You should end up with a neat, secure triangle of meat-stuffed pastry.
Deep-fat fry filled samosas, a few at a time, in oil, until golden brown. Drain and keep warm.
After frying and quick cooling, samosas may be frozen. To serve, thaw and place in a hot oven (400 deg. F) until very hot.

Ugali

(Eaten by most tribes in Kenya)

Maize (White Corn Flour) about 2 cups
Water
Salt (Optional)
One also needs a Mwiko

A note on the flour: I have never found flour that approximates the type that we have in Kenya (Jogoo) and the closest substitution I have found is one I buy in the Mexican store that goes by the name "Mozerapa"

Bring water in a pan to a boil (about 4 Cups)
Reduce heat to medium and put flour, gradually stirring until the consistency is stiff. Stir continously, and cover for about 5 minutes.
Stir again and form into a mound. The ugali will be done when it pulls from the sides of the pan easily and does not stick. The finished product should look like stiff grits
Cover the pot with a plate and invert the pan so that the Ugali "drops" on the plate.

Serve with meat stew.

Elephant Stew

One medium size Elephant (1-2 tons)
200 lbs of Potatoes
150 lbs of Carrots
90 lbs of Onions
3 cups salt
Dash of Curry

1 very, HUGE pot
Lots of water (Really, lots of water)
2 cords of fire wood, or enough for a small fire (Kasha trees work best but oak trees will do)

Mix all ingredients into the very HUGE pot. Boil on open flame for 3 days. Serve hot with lots of ketsup. YUM-YUM! Serves 922 Americans or 1012 Kenyans.(My wife sometimes prefers to use Lowerys Seasoning instead of the curry)