Ugandan Kikomando with Spiced Beans and Chapati

Ingredients

• 1 cup (200g) dried kidney beans, soaked overnight 1 cup (200g) dried kidney beans, soaked overnight
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon salt 1 teaspoon salt
• 1 cup (240ml) water 1 cup (240ml) water
• 2 cups (240g) all-purpose flour 2 cups (240g) all-purpose flour
• 1 teaspoon salt 1 teaspoon salt
• 1 cup (240ml) warm water 1 cup (240ml) warm water
• Vegetable oil, for cooking chapati Vegetable oil, for cooking chapati
• Fresh tomatoes, diced (for garnish) Fresh tomatoes, diced (for garnish)
• Fresh onions, finely chopped (for garnish) Fresh onions, finely chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 60g, 4g
• Protein: 12g
• Fiber: 10g
• Salt: 1.5g

Preparation

1. 1.
   Drain and rinse the soaked kidney beans. Set aside.
2. 2.
   In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until golden brown.
3. 3.
   Add the soaked kidney beans to the pot and stir well to combine with the onions and garlic.
4. 4.
   Sprinkle the ground cumin, paprika, and salt over the beans. Stir to coat the beans evenly with the spices.
5. 5.
   Pour in the water and bring the mixture to a boil. Reduce the heat to low, cover the pot, and simmer for about 1 hour or until the beans are tender and the flavors have melded together.
6. 6.
   While the beans are simmering, prepare the chapati dough. In a mixing bowl, combine the all-purpose flour and salt. Gradually add the warm water and knead until a smooth and elastic dough forms.
7. 7.
   Divide the dough into small balls and roll each ball into a thin circle.
8. 8.
   Heat a skillet or griddle over medium heat and lightly grease it with vegetable oil. Cook each chapati for about 1-2 minutes on each side until golden brown spots appear.
9. 9.
   Serve the spiced beans alongside the freshly cooked chapati. Garnish with diced tomatoes and finely chopped onions.

Treat your ingredients with care...

• Kidney beans — Make sure to soak the dried kidney beans overnight to ensure they cook evenly and become tender.

Tips & Tricks

• If you prefer a spicier flavor, you can add a pinch of cayenne pepper or chili powder to the spiced beans.
• For a healthier version, you can use whole wheat flour instead of all-purpose flour for the chapati.
• If you don't have time to soak the kidney beans overnight, you can use canned kidney beans instead. Just make sure to rinse them well before using.

Serving advice

Serve the Kikomando hot, with the spiced beans and chapati on a plate. You can also provide additional garnishes such as hot sauce or pickles for those who prefer extra flavor.

Presentation advice

Arrange the chapati neatly on a plate and spoon the spiced beans alongside them. Garnish with diced tomatoes and finely chopped onions for a pop of color. Serve with a side of fresh salad or sliced avocado for a complete meal.