Rolex But Not A Watch: All About Uganda’s Chapati Omelette Roll
Image Credit: Kabuda's Kitchen

Aside from the growing influence of Indian and Pakistani communities in Uganda, the flatbreads have been considered as an affordable and relatively convenient option to a loaf. Given its easy portability for anyone looking to enjoy a snack on-the-go, the ‘rolex’ has been a thing to relish for the residents of Kampala in Uganda. What is essentially a veggie-loaded omelette blanketed by a chapati, the reference to the luxury watch brand is uncanny.

Derived from the technique used to wrap an omelette studded with vegetables like green bell peppers, cabbage, tomatoes, chillies and coriander, the log-shaped treat has long been a popular street snack.At the root of how the chapati landed on the African continent, it is believed that British colonisers brought Indian labourers to build rail roads in order to establish a network of access routes. The Kenyan version of the chapati is made using an all-purpose flour dough which is wound into a coil before rolling out into a flat disc.

Image Credits: Gewn Jikoni

More recently, the popularity and high demand for the flatbread across Kenya has earned the humble roti a pivotal spot in Ugandan cuisine. The Kenyan spin on the chapati has closer resemblance to an Indian paratha, due to being cooked with a considerable amount of ghee. Flavours like spicy chapati and whole wheat chapatis have now become popular grocery store picks for pairing with spicy African stews, roasts or curries.

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Enjoyed for breakfast or as a snack, some variations also include vegetables like onions, shiitake mushrooms, and even a splash of heavy cream for added richness. Paired with a cup of tea or dunked into a sauce, the rolex is a great example of inter-cultural exchange that continues to be celebrated. Find a full recipe to the snack below:

Ingredients

  • 1 Malabar parotta
  • 2 eggs
  • 1/2 tomato, chopped
  • 1/2 onion, chopped
  • 2 green chillies, chopped
  • 1/4 cup chopped cabbage
  • 1 teaspoon cream
  • 2 tablespoons vegetable oil
  • Salt and pepper, to taste

Method

  • Crack and whisk the eggs and cream with some salt and pepper while you heat the oil in a pan.
  • Add the onions and chillies to sauté for 2-3 minutes before adding in the cabbage and cooking further for 3 minutes.
  • Tip in the tomatoes and toss well to combine before pouring in the egg mixture and allowing it to cover the surface of the pan.
  • Place the parotta on top of the egg mixture and allow the bottom to settle before flipping it over and cooking the flatbread until golden-brown.
  • Using a spatula roll the parotta into threes to make a cylindrical shape and transfer to a serving plate. Cut into two and serve hot.