Kenyans have very little meat in their diets.
Most enjoy lots of vegetables, beans and fruit.
1/2 C dried chick-peas
3-4 ears of white corn
collard greens or spinach
Boil dried peas, until just
done, drain and set aside. Boil potatoes and corn until done
drain and set aside. Cook the greens by boiling in water or
sauté to in a little butter. Mix all the above, add salt to
taste and mash.
2 cups flour
1 teaspoon salt
Oil (or butter)
Sift flour and salt into a
bowl. Add enough water to make a stiff dough. Knead well. Roll
the dough onto a floured board and make a thick circle. Brush
with oil or butter. Knead. Repeat this process 2 or 3
times. Divide the dough into four or five balls and roll into
flat circles. Heat a frying pan over medium heat and brush with
oil. Fry each piece of chapati until golden brown on both sides.
Serve hot or cold with stew or sauce.