For the last and final alphabet, Z, I went on to do a Zambian Meal. Can’t believe a month has so swiftly passed away and we are on the last day, doing this International Food journey around the world in 30 days, doing an ABC cooking for each day. We have cooked up 26 countries, however with each of my BM buddy, being so enthusiastic, have cooked many dishes over for each alphabet. Be sure to check them out.
If you knew about my love for thalis, you must know this one is very much a mini one. I had wanted to do a thali at least for one country, in terms of cooking up multiple dishes, being paired well. Thali is not just about cooking up multiple dishes right, it’s more about pairing them all together and cooking up a balanced meal.
I have been so shorthanded in terms of being able to plan a more elaborate theme. However I must confess that all the dishes that I had prepared for this series were hit, my kids loved them all. So I am not unhappy I did this theme.
However just to make myself happy by doing a simple meal for the final country, I searched for dishes that I can make for a meal. When I checked out Zambia, I was elated to see dishes that had Indian flavour to it. This Zambian Chapati, was supposed to be a traditional recipe, introduced by the Indian traders and settlers many years ago. This is a flatbread fried in oil and common among the Swahili speaking people.
The Zambian Chapati is differently from the ones we make, atleast based on my knowledge of doing different Indian flatbreads. I promptly decided that I was going to make this flatbread as the main dish and add on sides for it.
Country – Z for Zambia
Category – Breads
Preparation Time – 10 mins
Resting Time – 30 mins
Cooking time – 3 – 4 mins per bread
All purpose flour – 2 cups
Salt to taste
Warm water to knead
Onions – 2 medium, pounded
Baking Soda – 3/4 tsp
Cooking oil, ghee for cooking
How to prepare Zambian Chapati
Wash and peel the onions, dice them small. In a mortar, pound the onion until it is partly a paste then scrape into a bowl.
In a wide bowl, sift the flour, baking soda and salt together, then add the pounded onion.
Mix everything together and then slowly add water and knead to a stiff dough.
Continue kneading well till the dough is soft and well kneaded.
Cover with a cloth and rest for half an hour.
When ready to cook the chapatis, heat a tawa, grease with oil and simmer.
Divide the dough into small orange sized balls. Dust well and using a rolling pin, roll out as discs.
When the frying pan is hot, place these discs on the griddle and cook. After couple of minutes, when you find the bubbles coming up, flip to the other side and cook again.
Apply oil/ghee on both sides and cook till golden brown on both sides.
Serve with side dish hot.
The dishes that were part of this meal were the
With this we come to an end to the wonderful journey we took Around the world in 30 days, cooking ABC on countries. The month simply flew and though I was most unprepared when I started this edition, I managed to cook on time and schedule ahead. This would not have been possible if not for my daughter for helping out with clicking step by step pictures. Infact some suggested I ditch my practice of showcasing each step and quickly get my list done. I simply couldn’t do that and so I roped in Konda. She was so enthusiastic and was so sad when we completed the list. She has so many more other countries that she wants me to try. So hopefully I would be doing that soon.
Thank you for being part of this journey and I thank my BM buddies for all the encouragement they also give.