Passport & Plate - EtamaYoChic on Flatbread
Namibia | Friday, March 14, 2014 | 2 photos
Ingredients
Serves 3
1x 250g Chicken fillet
6 Tbs olive oil (including extra for flat bread)
15ml Chicken spice
2 Tbs of garlic
1x 250g Sliced mushrooms
1x sliced onion
6x diced ripe tomatoes
A bunch of spinach
125ml of bulgarian yoghurt and extra for garnish
1 1/2 cups (375ml) Self raising flour plus extra for flouring work area
2 cups Boiling water
50ml Sugar king dry brown for sprinkling
Salt and Pepper for seasoning
How to prepare this recipeChicken Yo sauce
1. Cut chicken into strips, add seasoning, half diced tomatoes and a few drops of oil.
2. Marinade for 30 minutes in a covered dish.
3. Heat oil (3Tbspns) and sauté onions with garlic and add marinated chicken for 5 minutes.
Cook for 5 minutes then add mushrooms and spinach. Cook for 5 minutes.
4. Add the remaining dices tomatoes and cook until tomatoes are done (about 8 minutes) then add yoghurt.
5. Turn the heat low and simmer for 5 minutes. Take off the stove and set aside.
Flatbread
1. In a bowl, add self-raising flour.
2. Form a well in the centre of bowl with flour and add mixture of 18 tbs of boiling water and 3 tbs oil.
3. Mix to form soft dough. Divide flour into 8 balls.
4. On a floured surface, roll each ball into flat a pancake shape about ½ a centimetre thick.
5. Place some oil in a cup. Rub a spoon dipped into oil onto the 4x pancake shaped dough.
6. Roll each pancake shape into a swiss roll and roll out to a pancake shape once again.
7. Set aside on floured area.
8. In a pan, add a few drops of oil.
9. Panfry dough for 30 secs to 1 min on each side and set aside.
Presentation
1. Serve warm flat breads cut into 4s with the tomato chicken sauce in a small bowl or gravy pot and garnish with a dollop of yoghurt.
2. Bon apetit!
The story behind this recipe?Growing up as a child, I loved experimenting with food. I always collected recipes from magazines and watched my Mum cook so that I could replicate what she made days later. I grew so proud of this new skill that I started to master certain dishes due to the sheer pleasure I found in cooking. Cooking to me was not only an attempt to make deliciously-good-looking-food but it was a time for family and friends to gather around the table and share in the delight of my creations. One day, I stumbled upon a TV cooking show where the host was making South Asian flat breads. For the first time, I felt defeated with cooking. How was it possible to make something so exotic, so foreign to me and yet so deliciously intriguing? My first attempt at making flat bread was a complete disaster and I vowed to myself right there and then to never make it. I watched in envy as other TV show hosts would make it with so much ease and I left it there. A few years later whilst visiting my sister at her flat, her Tanzanian flat mate was making something in the kitchen that smelt so divine. My mouth watered in anticipation and when she finally presented her dish, it was the dreaded flat bread with savoury mince. Not this again! I broke the bread and it was just as scrumptious, light and tasty as I imagined. I was blown away! I was a bit puzzled as to how she knew how to make it as I thought it was an Asian dish. She gave me a brief history lesson that yes, it originated from Indian but that there are many versions of it and her grandmother taught her this amazing Tanzanian one that they too called Chapati. Immediately I asked her to teach me how to make it and even though she was skeptical at first as it is rather hard to make, I became her favourite student! For the first time in my cooking life, I felt like a winner! I finally conquered the flatbread so much so that I took part in a national cooking competition here in Namibia with my infamous EtamaYoChick on Flatbread recipe :-)?
