Thanksgiving Lunch Recipes

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Chapati served with Nyama na Irio (Steak and Irio)

Servings: 10 – 12


  • 2 cups whole wheat pasty flour
  • 1 teaspoon salt
  • 1 tablespoon oil
  • About ¾ cup warm water, enough for kneading dough
  • 16 oz. peas
  • 16 oz. corn
  • 8 – 10 oz. steak
  • 5 – 6 pieces of potato
  • ½ piece of onion
  • 2 – 3 pieces of tomatoes
  • Spices of your choice
  1. Knead dough, cover and leave for at least half an hour
  2. Make 10 – 12 ½ inch balls, dip each one into a bowl of dry flour, and roll out into thin 5 – 6 inch circles
  3. Place a flat and unoiled griddle on the stove at medium heat. When hot, place a rolled out chapatti on the griddle, move it around for even cooking.
  4. When bubbles are visible, turn over and cook until shades of brown appear on the side facing the griddle. Use tongs to avoid burning your fingers.
  5. Apply one tablespoon of oil and spread evenly. Turn it over to do the same on the other side. Cook both sides until evenly cooked
  6. Repeat the same for all 10 pieces.
  7. Preparing Nyama na Irio (Steak and Irio)
  8. Drain 16 oz. can of peas, 16 oz. can of corn. Peal some potatoes and cut into small pieces.
  9. Cut steak into sizeable pieces and wash clean. Put the small pieces of steak into a pot and boil till all water evaporates
  10. Add some oil and mix. Cut the onions and tomatoes into small pieces and add.
  11. Let it cook for about 2 minutes and add the small pieces of potatoes. Add spices of your choice, and some salt for taste.
  12. Mix and let it cook for 5 – 7 minutes. Add corn and peas and mix. Add some water, about 6 ounces and let it cook until potatoes are well cooked.

Serve with chapatis while hot.

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