Kikomando Recipe, A Chapati And Bean Street Food From Uganda
Image Credit: akitcheninuganda/Instagram

Ugandan cuisine, like many African cuisines, is a celebration of flavour, colour, and history. The country's cuisine has been shaped by its geography, climate, and cultural diversity. It's a fusion of various influences from neighbouring countries, such as Kenya, Tanzania, and Rwanda, as well as international flavours from Arab and Indian traders. Ugandan food is known for its bold spices, fresh produce, and hearty stews.

Kikomando exemplifies the richness of Ugandan cuisine. This beloved street food is a staple for many Ugandans, especially those living in the bustling capital of Kampala. A humble yet delicious combination of chapati, beans, often topped with fried eggs, it's a simple dish that packs a punch of flavour and texture.

The origins of Kikomando are somewhat disputed, but most agree that it originated in Kampala's informal settlements, where cheap and filling food is essential. The dish's name, Kikomando, is thought to have come from the Swahili word for "commando," referencing the dish's hearty nature that keeps people going throughout the day. The dish has since become a favourite of many Ugandans, from taxi drivers to office workers, and can be found in food stalls and street corners across the country. Later when it was mentioned in a song by Bobi Wine – a popular singer and political figure in Uganda – the dish earned even more fame.

To make Kikomando, you start by making chapatis, a type of flatbread made from flour, water, and oil. The chapatis are then cut into small pieces and mixed with a flavorful and spicy bean stew made from kidney beans, onions, tomatoes, and spices. A fried egg is then placed on top, providing a rich and creamy element to the dish. The result is a hearty and satisfying meal that is perfect for any time of day.

Video Credits: Eating The African Way/YouTube

Ingredients:

  • 1 can kidney beans, drained and rinsed
  • 1 onion, chopped
  • 2 tomatoes, chopped
  • 1 teaspoon ginger, grated
  • 2 garlic cloves, minced
  • 1 tablespoon vegetable oil
  • 1 teaspoon curry powder
  • 1 teaspoon cumin
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

Method

  • Heat the vegetable oil in a large skillet over medium-high heat. 
  • Add the onion, garlic, and ginger and cook for 2-3 minutes until the onion is translucent.
  • Add the chopped tomatoes, curry powder, cumin, salt, and black pepper. 
  • Cook for 5-7 minutes until the tomatoes are softened and slightly reduced.
  • Add the drained kidney beans to the skillet and stir to combine with the tomato mixture. Cook for an additional 5-7 minutes until the beans are heated through and well-coated with the tomato sauce.
  • Season the eggs with salt and black pepper to taste.
  • Cut the chapatis into small pieces and place them on a plate. Spoon the bean mixture over the chapati pieces.
  • Top the beans with a fried egg (optional) and serve immediately.