“This is a classic Afro-Asian recipe – The Ugandan Rolex, which is an omelette rolled up in a roti that can be eaten for breakfast, lunch, supper or as a snack,” explains Parusha Naidoo. This vegan version comes to us from her digital cookbook, Least Effort Most Reward. “The origins are unclear but there are many stories that trace it back to a chapati maker who sold them outside a university in Busoga. The idea was so popular that it spread throughout the country and today there is even an annual Kampala Rolex festival where rolex makers add different ingredients and regional remixes of the rolex can be tasted. I discovered the Ugandan Rolex while undertaking research for an article I wrote on the unifying power of roti. Roti or chapati is eaten in many East African countries and is seen as part of African cuisine along the east coast. It’s a genius concept, very delicious and has a name with equal swag.”
- 250 g chickpea flour
- 1 t turmeric
- 2 t salt
- 2 cups sparkling water
- 1 green chilli, finely chopped
- 1 tomato, finely chopped
- 1 red onion, finely chopped
- 100 g coriander, chopped
- oil, for frying
- 5 readymade rotis or wraps
- vegan mayo, for serving
- hot sauce, for serving
1. Place the chickpea flour, turmeric and salt in a mixing bowl. Whisk, slowly adding the water. Add the chilli, tomato, onion and coriander.
2. Heat the oil in a pan the same size as the rotis or wraps. When sizzling, add enough batter to coat the pan, swirling it around the pan quickly to cover the surface. Cook for about four minutes, or until the bottom is golden brown. Flip and cook for a further two minutes on the other side.
3. Lay a roti on top of the omelette to warm up, then flip out on to a plate. Repeat the process until you have five plates.
4. To serve, roll up tight and serve with vegan mayo and hot sauce.
Cook's note: If you eat eggs, you can substitute the flour with five eggs instead.
Extracted with permission from the digital cookbook Least Effort Most Reward, written and illustrated by Parusha Naidoo. To find out more about the book, visit Parusha’s blog at www.parusha.com. Click here to go to the blog.