Roti

Chicken stew

1. Place a pot on medium heat, and add oil.
2. Add onions, garlic, celery, tomatoes, wiri wiri and cook until onions are translucent.
3. On high heat, add chicken, and salt and mix well. After 5 mins, add all remaining ingredients.
4. Cook for 10 minutes.
5. Deglaze with water, cover with a lid and bring to a boil.
6. Reduce heat to medium-low for 15 to 20 minutes, stirring occasionally.

Roti

1. In a bowl combine flours, baking powder and salt.
2. Form a well in the middle and start to add water a bit at a time while mixing with your fingers to form a dough. Once the dough is formed cover with a damp paper towel and let it rest for 10 minutes.
3. Cut the dough in 4 equal parts.
4. Take one piece, dust with flour, covering both sides. Using a rolling pin, roll to approximately 8” in diameter. Cover the surface with a thin layer of oil and sprinkle with flour. With a knife, cut from the centre to the end of the dough. Take one end and start rolling to form a cone. Tuck in the top and bottom of the cone and flatten with your palms to form a disc. Place on a plate and repeat this process with the remaining 3 pieces of dough. Cover with a damp paper towel for about 10 to 15 minutes.
5. Turn heat on tawa/griddle to medium. Take one disc, dust and roll again to approximately 8” in diameter. Place on hot surface until bubbles start to appear. Flip with a spatula and oil the top surface, flip again, oil and flip. By this time brown spots will start to appear on the roti.
6. Remove from heat to a clean dry kitchen towel. Squish the roti in the towel until the layers start to separate. Repeat the process and enjoy with your chicken stew.