• Ugandan Chapatti and Cassava


Ugandan Chapatti and Cassava


For the Chapatti (flat bread/tortilla):
3 cups of all-purpose flour
1-1.5 cups warm water
1 onion finely diced
1 1/2 teaspoon of salt
2-3 tablespoons of vegetable oil

For the Cassava slices:
3 cassava (yuca) roots (fresh)
1 quart water
Salt to taste
1 tsp curry powder
cooking oil


In large bowl add flour.
In another bowl add water, onion, and salt.
Slowly add water mixture to flour, kneading the flour as you add.
Continue kneading the flour for about 5-9 mins.
Divide the dough in to 6 to 8 pieces. Shape pieces into small balls. Use a rolling pin roll out dough into circles. Use extra flour to create a non-stick surface.
Lightly oil a flat pan, heat pan for 1-2 minutes and place the chapatti on the cooker.
Cook on medium for about 2-3 mins rotating as needed until golden brown on both sides.

Cassava (yuca):
Slice off about a half-inch from each end of the cassava (yuca) root. Peel the brown bark-like skin from the root.
With a vegetable slicer or mandolin, slice the root into thin rounds (about 1/8 inch or less). You can use the straight blade or crinkle-cut blade.
Put the slices into the water right away and allow them to steep for 45 minutes.
Remove the slices from the water. Drain and dry on paper towels. (You do not want them to be wet when you put them in hot oil.)
Fry in hot oil at 370 F until lightly brown and crisp. Don’t crowd the fryer. Fry in batches if necessary.
Drain the slices on paper towels, sprinkle with salt.
Serve immediately or allow them to cool and store them sealed in plastic bags or airtight container.

Serves 2-4
Recipe provided by Henry Kisitu

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