How to Special Eating on a Dime Kenyan Breakfast: Chapati, Omelette and Spiced Kenyan Black Tea

How to Special Eating on a Dime Kenyan Breakfast: Chapati, Omelette and Spiced Kenyan Black Tea Delicious, fresh and tasty.

Kenyan Breakfast: Chapati, Omelette and Spiced Kenyan Black Tea. Roll the flour into four balls. Shape each ball in medium circular shapes with a rolling pin. Put one Chapati on the pan, after a minute, add a tbsp of oil under it, check with the spoon by lifting it a little to see if it is golden brown.

Other names for chai are spiced tea, spiced milk tea, milk tea, or even tea latte.

Chai is served at breakfast, morning break, after lunch, afternoon tea, after dinner.

It is the beverage choice of Kenya it.

You can have Kenyan Breakfast: Chapati, Omelette and Spiced Kenyan Black Tea using 17 ingredients and 5 steps. Here is how you cook it.

Ingredients of Kenyan Breakfast: Chapati, Omelette and Spiced Kenyan Black Tea

1. It’s of For the Chapati:.

2. You need 100 g of flour.

3. You need 2 of tea spoons sugar.

4. Prepare 1 tea spoon of salt.

5. You need 60 g of butter.

6. Prepare of Luke warm water.

7. You need of For the Omelette:.

8. Prepare 4 of eggs.

9. It’s 50 g of chopped onions.

10. You need 50 g of chopped red paper.

11. Prepare 1 pinch of salt.

12. Prepare of For the Tea.

13. It’s 4 cups of water.

14. It’s 20 g of chopped fresh ginger.

15. You need 20 g of chopped fresh rosemary leaves.

16. It’s 1 of lemon.

17. It’s leaves of Kenyan tea.

There's no better tea than that made at home.

The recipe is similar to the Indian way of making chai, except that Kenyans don't use spices in their tea.

Much of the East African culture like language (Kiswahili) and cuisine (chapati, pilau, biryani, chai) was influenced by Middle East and India, due to the lucrative and centuries-long.

The chapatti is a bit smaller and softer compared to our Kenyan chapati.

Kenyan Breakfast: Chapati, Omelette and Spiced Kenyan Black Tea instructions

1. For the Chapati, sieve the floor, add sugar, salt and rub in with butter till the mixture is sandy. Add water little by little as you kneed the flour till it forms a soft dough. Roll the flour into four balls. Shape each ball in medium circular shapes with a rolling pin. Put a non stick pan on fire, pre heat it for 5 minutes. Put one Chapati on the pan, after a minute, add a tbsp of oil under it, check with the spoon by lifting it a little to see if it is golden brown..

2. Once it turns brown, turn it, put another tbsp of oil under it, when it turns golden brown lift it and put it in a plate. Do the rest for the remaining chapatis..

3. For the omelette: put a non stick pan on fire, add a tbsp of oil and sweat the onions. Once the onions are soaked, remove them from the heat and put them in a bowl, add the red paper, beat all the four eggs in the mixture,.

4. Add salt and use a spoon to mix until is well mixed. Put the pan again on fire, add 4 tbsp of oil and add the mixture, let it fry for 4 minutes. Using a large spoon. Slide it under the omelette till it reaches at the center and turn it. Fry it for 3 minutes and remove from the pan and transfer it in a plate..

5. For the black tea: put 4 cups of water in a saucepan add the ginger and rosemary. Once the mixture is boiled add Kenyan tea leaves, and squeeze the lemon. Remove the tea from fire. Sieve it and put it in a thermos..

The African variation of chapati is not to be confused with the Indian chapati it is based on.

However, like its origin, it is a staple of local cuisine and it is made in the same way; a combination of flour and water to form a dough, rolled out thin, but not as thin as a tortilla, and cooked over a hot flat surface.

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The traditional food of Kenya, is as mixed and diverse as it's tribe's, history and landscapes.