Kikomando (Pan-Crisped Chapati Ribbons Tossed in Creamy Ugandan Bean Stew) – Authentic Uganda Recipe
Hearty Kampala student and street classic tossing warm chapati strips in rich, saucy beans.
- Country of Origin
- 🇺🇬 Uganda (East Africa, Africa)
- Dietary Profile
- vegan
- Prep Time
- 15 min
- Cook Time
- 20 min
- Difficulty
- Easy
- Signature Staples
- Bite-sized strips of flaky griddled chapati, Velvety red kidney bean and tomato curry, Diced avocado and red onion garnish, Garlic, Ginger
Ingredients for Kikomando (Pan-Crisped Chapati Ribbons Tossed in Creamy Ugandan Bean Stew) (4 Servings)
- 1.25 lbs (or 2.5 cups) bite-sized strips of flaky griddled chapati, prepped into bite-sized pieces
- 1.5 cups velvety red kidney bean and tomato curry, washed and trimmed
- 1 cup diced avocado and red onion garnish
- 1 medium onion and 3 cloves garlic, finely minced with garlic
- 1.5 tbsp traditional Uganda seasoning (ginger, Ugandan royco/curry spice blend, cilantro)
- 2.5 tbsp traditional cooking oil, sea salt, cracked black pepper, and fresh citrus or herbs
Step-by-Step Cooking Instructions
- Heat oil in a wide heavy skillet over medium-high heat until shimmering.
- Sauté onion, garlic, and garlic for 2–3 minutes until softened and fragrant.
- Add bite-sized strips of flaky griddled chapati and velvety red kidney bean and tomato curry along with ginger, Ugandan royco/curry spice blend, cilantro, searing for 8–10 minutes while tossing occasionally.
- Deglaze the pan with a splash of broth or citrus so the caramelized fond coats every bite.
- Garnish with diced avocado and red onion garnish and serve straight from the skillet.