Kikomando is meal offered in many chapatti joints and make shift restaurants around the city surburbs in and around many towns in Kampala, Uganda. This meal of chapati and beans is a casual meal but is often served in upscale restaurants.
(this can be substituted with a flour tortilla if you don’t want to start from scratch):
2 cup all-purpose flour
Water (luke warm temperature)
1 tsp salt
Rolling pin and board
Put the flour and salt in a medium sized bowl.
Add in 2 tablespoons of oil to the mixture.
Slowly add in water as you knead the dough until it doesn’t stick to your fingers -the dough must be smooth and just the right softness.
Divide the dough into equal portions, roughly the size of a golf ball. Roll between your palms, applying a gentle pressure until they are smooth with no cracks.
Sprinkle flour over the rolling board where you will be rolling the Chapati’s out. Use your rolling pin to push the dough into round flat circles, about 5 inches wide. Flip the dough as you roll and make sure you add flour if it is sticking to the board or the rolling pin.
In a pan on medium heat put one tablespoon of oil in the pan. Put the rolled out Chapati in to cook. Use your hands to stretch the Chapati to the width of the pan so that the chapatti is as thin as possible. Take either a spatula or an empty flour bag and fold it down from the top to the bottom. Slowly press down on the Chapati as you turn it.
The Chapati is ready for its first flip when you begin to see raised bumps on its surface. Use a spatula to turn it on to its other side. Remove from the pan when both sides appear golden in color.
1lb dried kidney beans
2-3 large tomatoes, finely diced
2-3 carrots, finely diced
1 red bell pepper, finely diced
1 green bell pepper, finely diced
1 red onion, finely diced
Spices optional – chilli, garlic, cumin
Wash the kidney beans, pour into a pan or pot and fill with water until beans are covered and bring to a boil.
Reduce to a simmer, add a few pinches of salt and cover with a lid to cook for about 60-90 minutes, or until the beans are tender.
While the beans are cooking, heat some oil in another pan.
Add the chopped onion and saute until they are soft, add in the sliced peppers and cook until soft.
Once the beans are cooked and ready, drain the excess water into a separate container and keep for the sauce.
Add the beans to the veggie mixture and mix well.
Add the chopped tomato and carrots later and any spices you prefer.
Gradually add the water from the beans back into the pot and cook on a medium/high temperature for 10 minutes stirring and the sauce will thicken.
Cut up the chapati and cover with beans, serve and enjoy!