Judi (my mother-in-law) and I had the chance to spend a morning with Kezia, our translator's wife (who also translated for us some) and dear friend.
Our time of fellowship together was so so sweet.
We had a meeting with her that morning to "debrief" after the women's conference. We wanted to know what she thought and her ideas for the future (both of which were really good and I'm sure you'll end up hearing about both later).
After our meeting, we asked her what she wanted to do because we had the morning to spend with her. She said she wanted to teach us how to make chapati.
Chapati is like a tortilla/crepe (depending on how it's made) that's common across east/central Africa.
You can see by my goofy grin (and the vein popping out of my forehead) that I was pretty stoked about learning how to make chapati. :)
I love love love Africa.
I love love love cooking.
I love love love these ladies I was with.
This was basically my little heaven on earth.
So, we mixed all the ingredients together in the living room- there was more space for all of us there.
It's funny how women are the same, all over the world. We want to love, to teach, to pour out. We want to feel wanted, and needed, like we have something to offer.
We talked... lots. and laughed. and shared our hearts- what makes us come alive, what things we fear.
While we mixed, Kezia started heating the coals in the kitchen.
I treasured this time spent in her home. I love that she was able to teach us, that we could learn (so much more than cooking!) from her. Y'all, this woman is a warrior.
So now, the part you've all been waiting for... the recipe.
Note: we didn't measure anything when we made it, but these measurements were sent to me from another Rwandan friend. There are many variations- not all of them have eggs, you can add veggies, or more sugar...
1 tsp salt
2 tsp sugar
about 3/4 c water (more or less for desired consistency of dough)
oil, for cooking
Combine dry ingredients. Add egg and some of the water. Mix and knead. Add more water until your dough is stretchy and knead-able, but not sticky. (Add a little more flour if your dough becomes too sticky.) Divide dough into small balls and roll them flat.
Heat your pan over medium heat. Add a little oil and cook each chapati for a few minutes (until brown spots begin to appear, like the ones in the pictures).
**You can ALSO make this recipe more like a crepe (what we did with Kezia) by adding an extra egg (or 2) and more water. You will have a runny dough mixture that you can pour straight into the pan and cook on both sides (the same way as above).