In our third year highlighting countries, we move between Africa and Asia. Kits include a little bit about the country of focus, a recipe (or more) that is native to the country, and a unique ingredient or two from that recipe without which, it wouldn't be the same. Most recipes are from writers native to the country covered or otherwise live there. I'll post the recipes and information here as well, so let's get cooking!
Ugandan Food Culture
As explained by various cultural resources
Uganda is something of a melting pot, taking its culinary inspiration not just from the varied clans and indigenous peoples but also from a strong mix of Arab, Indian and British influence stemming from a history of occupation and foreign influence, starting in the 1830s with the Arabs and 30 years later with the British until the mid 1960s, when it regained its independence. This has led to a unique and vibrant mix of culture and cuisine.
In Ugandan households, unless you live in a city, you grow your own food and it is the women and girls that do the majority of the cooking, and it is a lengthy process over an open fire. Everyone eats together, even when unexpected visitors drop in, and when done, everyone in turn shows appreciation for the work put into the meal.
What Is Ugandan Rolex
Originating in the 1990s from the chapati (Indian flatbread like flour tortillas) sellers in the Busoga region, the rolex quickly spread to neighboring Wandegeya at Uganda's Makerere University where its fast, filling and inexpensive nature made it extremely popular among college students and quickly spread throughout Uganda, becoming among the most recognizable street foods in the country. In fact, it has been the start of many an enterprising young person's economic journey and even upscale restaurants in the country have begun offering them on their menu.
The rolex gets its name from how it is formed (the eggs are rolled in a chapati... "rolled eggs") While the basic recipe is simply a veggie omelet wrapped in a chapati using the cheapest, most available veggies available (onion, cabbage, & tomato), it is fairly common to see other ingredients like coriander, chili peppers, beans, avocado, various chutney, or whatever happens to be available. Generally, the fresher the ingredients the better, but it pays to be creative.
Main Recipe
Rolex
This recipe has been adapted from Mayuris-Jikoni.com for use by the Brown Deer Library Cookbook Club
Serves: 2 Prep Time: 5 min. Cook Time: 5 min. Total Time: 10 min.
Ingredients
2 chapati (flour tortillas, especially whole wheat, can be substituted)
4 large eggs
¼ cup tomato finely chopped
¼ cup onion finely chopped
¼ cup cabbage finely chopped
2 tbsp coriander/cilantro chopped (or 2 tsp dried)
½ tsp black pepper powder
½ tsp salt
2 tbsp oil
Directions
Heat a frying pan over medium heat.
Crack two eggs in a bowl or jug.
Add half amount of the chopped tomato, onion, cabbage and coriander.
Add half amount salt and pepper.
Whisk the egg mixture.
Add 1 tbsp oil in the frying pan.
Pour the egg mixture.
Allow it to cook for 2-3 minutes.
When the top is just a little wet, place the chapati over it.
Flip the omelette and chapati over. This way the chapati is at the bottom.
Allow the chapati to become warm for 1-2 minutes.
Roll the chapati and omelette.
Wrap in a foil or parchment paper and serve immediately.
Repeat the above steps for the second Ugandan Rolex.
Bonus Recipe
Chapati
For those willing to try from scratch, here is the Ugandan take on a classic Indian flatbread
This recipe has been adapted from EmmyMade.com for use by the Brown Deer Library Cookbook Club
Servings: 6 Prep: 45 min. Cook: 15 min. Resting: 30 min. Total: 1 hr. 30 min.
Ingredients
cast iron griddle or non-stick pan
Rolling Pin
dough scraper (optional)
3 C. all-purpose flour
1 tsp. Kosher salt
1 tsp. granulated sugar
3 tbsp. oil I used grapeseed oil, but any vegetable oil will work.
1¼ C. water You may use a little more or less depending on the humidity of your area.
Directions
In a large bowl, combine the flour, sugar, salt and stir to combine.
Add oil and stir to combine.
Add the water gradually, stirring between additions. You want a soft dough without it being too sticky or dry.
Scrape the shaggy dough onto a clean countertop. Knead the dough for 10-15 minutes or until the surface of the dough is smooth and no longer sticky. (The dough can also be kneaded in a stand mixer with a dough hook attachment.)
Oil the surface of the dough and place it into an oiled bowl, cover with plastic wrap and allow it to rest for 20-30 minutes.
Divide the dough into 6 equal pieces and shape each into a ball. Keep the dough covered to prevent the dough from drying out.
Use a rolling pin to roll the dough out into a 10-inch diameter circle. Use a pastry brush and apply vegetable oil over the surface of the dough. Starting from the bottom edge roll the dough up into a tight rope.
Coil the rope on itself like a snail. Set aside and shape the remaining dough balls.
Gently press the coils flat and roll out with a rolling pin to 8 inches in diameter.
Warm a griddle on medium heat.
Add 1 teaspoon of oil to the griddle, swirl to coat the pan. Place the rolled out chapati on the pan and flip when golden ~2-3 minutes. Transfer to a paper towel lined plate. Serve warm.
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