My Portfolio
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In fact, chapati has been a favourite meal since the days of my childhood.
My earliest memories of eating chapati go back to seating next to my mum as she kneaded the dough, rolled and cooked on a cast "iron round thing" (pan).
.</p>
<h4> INGREDIENTS </h4>
<li>3 cups wheat flour (preferably high gluten flour)</li>
<li>1 tsp fine salt</li>
<li>2-3 tbsps ghee (or high fat shortening)</li>
<li>1.5 cups of hot water (a little extra for kneading)</li>
<li> 1 extra cup of flour for dusting</li>
<li>3 tbsp melted ghee for frying.</li>
<h3>INSTRUCTIONS</h3>
<li>Place 3 cups of flour and add salt in large bowl.</li>
<li>Rub in the ghee, then gradually add the hot water, or enough to form a firm dough.
</li>
<li>Mix with a wooden spoon. If the dough is sticky, let it cool for 10 minutes.</li>
<li>If using a stand mixer, use a dough hook and let it mix for 10 minutes.</li>
<li>If kneading by hand, turn the dough on a well-flour surface and knead for 10 minutes until smooth.</li>
<li>Should you notice that the dough is too sticky, add a little flour at a time until a firm dough form. Don’t add too much flour.</li>
<li>Place the dough into a bowl and cover with a kitchen cloth or plastic wrap and set aside for one hour.</li>
<li>Divide the dough into 14-16 ports and roll into 15 circles.</li>
<li>Brush the rolled out chapati with melted ghee and form spiralled balls, repeat the process, then cover and let the oiled dough rest for 10 minutes.</li>
<li>You can also roll the dough balls into a circle, cut each circle at the centre then roll tightly to form a cone shape, press each cone shaped ball down on the pointed top.</li>
<li>Reroll the oiled dough balls into a 15 cm (5inches) circle.</li>
<li>Head a thick bottomed pan or tawa on medium heat.
</li>
<li>Cook one chapati at a time, dry frying each side until brown bubbles appear, then brush each side with ghee, flattening the surface with a spoon or flipper until both sides are golden brown.</li>
<li>Repeat this process with all chapatis, cooking each side for 15-20 seconds.
</li>
<li>Place the in a clean kitchen towel, inside a bowl and cover tightly with a lid. This step will keep your chapatis warm and soft.
</li>
<li>Serve with your favourite stew.
</li>
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<h3>FISH STEW</h3>
<p>I was craving some whole fish and though in Kenya we mainly deep fry our fish before stewing, personally i prefer not to plus it is much healthier and still as tasty without the extra oil. I used red snapper for this recipe but you can easily use tilapia, rock-cod, kingfish the choice is yours. Ask your fish monger to scale and cut it for you in large chunks but if you want to practice removing the scales from the skin then by all means buy the fish whole and do it yourself at home. I prefer to have the fishmonger do it, saves me on time when it comes to preparing the dish.</p>
<h4>INGREDIENTS</h4>
<li> A large whole fish (washed, cut into chunks,patted dry)</li>
<li> Salt and black papper (to season the fish to taste)</li>
<li> 50 ml vegetable oil </li>
<li> 2 garlic cloves, grated </li>
<li> 1 tsp ginger, grated </li>
<li> 2 large tomatoes, blended </li>
<li> 2 big tomatoes, chopped </li>
<li> 1 tsp cumin seeds </li>
<li> 2 royco cubes ,optional </li>
<h3> METHOD </h3>
<ol>
<li> In a deep man heat oil and fry onions untill soft </li>
<li> Add the ginger, garlic and papper aand fry until fragrant </li>
<li> Add the chopped tomatoes, salt to taste, stir and simmer for about 5 mins/ until tomatoes are soft </li>
<li> Add the royco stir, then add the water stir well and cover with a li and simmer for another 5 minutes </li>
<li> In the meantime, season your fish with salt and papper but remember to use sparingly as stew when already seasoned </li>
<li> Add the fish, cover and simmer for 5-10 minutes or until fish is coocked through </li>
<li> Enjoy with ugali/ rice/ chapati in accordance to your taste. </li>
</ol>
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<h2>Contact Me</h2>
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<p>Email: [email protected]</p>
<p>LinkedIn: linkedin.com/in/Bruno Okeyo</p>
<p>GitHub: github.com/okeyo-19</p>
<p>Tell: 0702283822 </p>
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<p>© 2025 okeyo bruno. I hope you got inspired .</p>
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Website: www.jkuat.ac.ke