11 May 2025
African chicken-pepper soup & chapati
Adam Manins | Ugandan | Ōtautahi Christchurch
I was born in New Zealand and grew up in a mixed Kiwi-African family with my three siblings in the Coromandel. When I was seven, we left New Zealand and moved to my mother’s home country of Uganda. I will never forget the incredible smells of Ugandan street food while walking through the marketplaces in downtown Kampala. Fire-grilled maize, Kuku Paka, fried white ants (yes, the insect – it’s a delicacy), and the ultimate road trip snack – BBQ chicken skewers, more eloquently known as ‘chicken on a stick’.
All things considered, nothing excited me more as a kid than my favourite dish, Chapati & Soup. I loved the smell, texture, taste, and the organised chaos of Ugandan street markets. My favourite spot would tear the chapati up and serve it already soaking in the soup bowl. To this day, I still mimic that style every time I have Roti Canai or any soupy curry with flatbread or naan, just to transport my seven-year-old self back to that exact time and place in my memory.
Soup
1 kg chicken cut into pieces
1 sliced onion
4-5 garlic cloves
2 tbsp chopped ginger
1 tbsp paprika
1 bay leaf
1 tbsp chicken stock powder
2 green onions (chopped)
3 habanero peppers (or whatever chillies you can get your hands on)
Salt and pepper to taste
Parsley or basil (garnish)
Optional – substitute chicken with potato chunks (or go half/half)
Chapati
3 C all-purpose flour
1 tsp salt
3 tbsp oil
1 1⁄4 C water
To make the soup
1. Puree the onion, garlic, ginger, green onion and two of the
peppers in a blender or food processor.
2. Place the chicken pieces into a large pot, mix in the puree, paprika,
chicken stock powder, bay leaf, the remaining pepper, then add
4-5 cups of water.
3. Bring to the boil, and then simmer until the chicken is cooked
through and tender (approx 30 minutes).
4. Discard the bay leaf, season with salt and pepper and add
more water if desired.
To make the chapati
1. Combine flour, salt and oil in a bowl and mix thoroughly while
adding the water a little at a time to form a soft sticky dough.
2. Knead the dough on a floured surface for about 10-15 minutes until
it becomes smooth and elastic (impromptu forearm workout!).
3. Place the dough in a bowl, cover and let it rest in a warm place for
20-30 minutes.
4. Divide the dough into 8 equal parts on a lightly floured surface and
roll each piece into a circle.
5. Cook each piece in an oiled pan until each side is browning and
crispy on the outside.
Serve and garnish with basil or parsley.
© Adam Manins and GBB