I like mukimo a lot though I’ve never made it myself. I order it to have with nyama choma. I wasn’t sure what to make to go with it but I finally settled on chapos and liver stew.
By the way, I’m getting much better at making chapos. I discovered that the dough is much easier to handle when you put enough flour it so that it’s no longer sticky and you can knead it, a lot like bread dough. It’s then much easier to handle, especially when rolling them out. You are probably wondering what I was doing before,… that makes two of us!
I think it will now be worth it to get a proper chapatti pan (^_^)
I used cardamon powder to spice the liver
I didn’t make the mukimo so the rating was for the chapos and liver.
Now I’m really eager to learn how to make my own mukimo.
Will need to ask around for instructions, do you have any tips?