Its becoming tradition that I spend Tuesday Evenings with Grace. This particular time I got my friend Brenda to come too so we met at Grace’s home and hung out with Meta and Kirk for a while, just talking and laughing. These 2 girls are some of my favorite people and I just love how we have become like a 3 musketeer bunch in many ways. When we go to town those 2 can turn into my body guards in a minute if anyone messes with me, but first off we are good friends and just enjoy spending time together.
As it got darker Brenda had to leave to care for her 4 children (first born= husband, then the 2 kids, plus a swiss girl staying at their home), so after walking Brenda to the matatu stage Grace and I got to cooking. She had asked me to bring coconut powder, peas, and ginger. I enjoy guessing what she is going to make, but I always beg her to make some kind of chapati!
Peas and Potatoes in Coconut Sauce
1 TBSP oil
1 small onion, sliced thin
2 small tomatoes, grated
1 tsp salt
2 TBSP coconut powder (or use 1/2 cup coconut milk)
2 carrots, grated
2 cloves garlic, crushed
2 cups cooked peas
1 bunch of chopped cilantro
8 small potatoes, peeled and cut into 1 inch cubes
1 bullion cube
In a large saucepan fry onion and after 3 minutes add the tomato and let simmer, adding salt.
Mix 1/2 cup warm water with coconut powder and set aside.
Add grated carrots, garlic, and peas to mixture in pot. Then add coconut mixture and cover and let boil for 15 minutes.
Add bullion cube and chopped cilantro. Let simmer for 20 minutes. Then add potatoes and 1/2 cup water and boil until the potatoes are cooked.
Sweet Swahili Ginger Chapati
1 piece ginger, about 3 inches, peeled, grated and crushed
1/2 cup sugar
1- 1 1/2 kilos flour
Heat 4 cups of water until warm. While water is warming mix 1/4 cup water with the crushed ginger. Then add ginger to water and wait til it boils.
Pour ginger through sive so you are left with ginger water. (I would also experiment with substituting for ginger powder or leaving in the ginger pieces.
Add 1/2 cup sugar while water is still warm so that it fully dissolves.
Begin to add the flour very slowly as you mix with your hands, adding gradually until dough is soft, not sticky, till it it elastic.
Swahili Chapati Method:
Take a handful of dough and roll out thin. Pour just enough oil to spead over chaapti and then roll it up into a long piece. take this long “chapati noodle” with hands on each end and swing it up and down a few time, tapping it on the table, so that the noodle stretches longer.
Now wind dough in a circular way so that it looks like a cinnamon roll and tuck loose end underneath. repeat this for all chapapti.
When ready to cook, roll out each chapapti and cook with a bit of oil, one-by-one.