Chapos with ndengu and matumbo

Now that I have some experience with the chapos, I’ve decided to try something different. When I did my rounds asking friends and family how to make them, some people mentioned that you could also use butter to make the dough instead of oil. Sounds yummy.

There was also the quantity issue but I now have that solved. Don’t know why I didn’t think of this before. Start with that flour and add water to it instead of starting with water and adding flour.

So here we go:
In a bowl, I put some flour (didn’t measure), a teaspoon of salt, a chunk of butter, and then I remembered being told that some people add sugar as well. I put in 1 tablespoon of brown sugar.

mix with fork

Mixed it with a fork till all the butter was mixed with the flour nicely. Then I started to add warm water. Continued mixing with the fork, and adding the water in small quantities till it was doughy.

add warm water

Then I used my hands to knead a little bit. Rolled out each chapo, coated with oil and made the swirls. I let them sit for about 10 min to rise then I made the chapos.

in the swirls, rising

I had some matumbo in the fridge, pulled it out to defrost this morning. It’s very little. Not doing anything fancy with it. Just boil and fry with some salt.

washed and ready

Washed them and cut them up. Put them in a small frying pan with some water. Turned up the fire. I let it boil till all the water evaporated, then added a bit of oil and salt to the pan and fried till it was a bit crispy.


Husband Rating: ★★★★★★★★☆☆
tasty chapatis

Do you like your tripe crispy too? I personally have a hard time dealing with the texture, so making them dry and crunchy makes it easier for me to eat them.

About aika

Making, eating and sharing good food are a splendid way to start, brake and end a day! I post good eats on Life is a feast, eat up!


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