Wonderful, Wonderful Chapatti

In my 3-year working stint in Saudi Arabia, I had the chance of sampling some of the Indian, Arabic, Turkish and African cuisines offered by my friends or tasted during some of my culinary adventures ala-Anthony Bourdain among the streets of Riyadh. One of the best meals I had back then involved a flat, unleavened bread called Chapati, served with a bowl of spicy Indian curry. It got me hooked the first time I tasted it, that I asked some of my Indian friends to teach me how to prepare one of these. All you need are a few cups of all-purpose flour and some oil and you’re all set.

However, I left what little knowledge I had of making chapatti in Riyadh. But not the memories of the sumptuous meals I had with this concoction. This led me to search ways on how to do it on my own, until I landed on a blogsite maintained by Wangethi Mwangi. I found out that chapatti is also used extensively in African countries like Kenya, from where Wangethi Mwangi came from. I would love to try the Kenyan dishes he describes in this blog.


(Photo courtesy of Wikipedia)


I thought Mr. Wangethi Mwangi was a chef of some sort but checking his links showed that he is actually an Editorial Director of the largest media company in Kenya, which is Nation Media Group. Wow! What an achievement for a chapatti lover!

Well, have to go now, as I have to knead some more dough.




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Peter Allan C. Mariano

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