From Failure to Perfection: Nyaguthii's Chapati Journey

Growing up in Kiambu, Nyaguthii was surrounded by the delicious flavors of Kikuyu cuisine. But there was one thing she struggled with, making chapatis. Despite her strong connection to her culture, making this simple yet important dish always felt like a challenge. But she was determined to turn her chapati failures into family favorites. Here is her story:

When she first married Waiganjo, she didn’t know much about making chapatis. Waiganjo loved chapatis and would often say, “Nyaguthii, you know the way to my heart is through a good chapati.” Nyaguthii would smile nervously, hoping he didn’t notice the fear in her eyes every time it was chapati time. Her first attempts were far from perfect—sometimes they were too hard, other times too oily. Waiganjo, being the kind man he was, never complained, but deep down, Nyaguthii knew she wasn’t doing it right.

Their daughter, Wanjira, was still young, but even she seemed to know that chapatis should be better. “Mummy, why are these chapatis not like the ones at Auntie Wairimu’s house?” she would ask, her voice full of curiosity. Her words hurt, but they also pushed Nyaguthii to try harder.

One Sunday, at church, the pastor announced a special cooking class organized by the women’s fellowship. "Tutajifunza kupika chapati bora," he said (We will learn to make the best chapatis). Nyaguthii’s heart raced with excitement. This was her chance! She quickly signed up, ready to finally learn the secret to making perfect chapatis.

On the day of the class, she joined other eager women in the church kitchen. The instructor, Mama Njeri, was famous in the village for making the best chapatis. She started by teaching them how to prepare the dough. "Hii ni hatua ya muhimu sana," Mama Njeri said (This is a very important step). She explained how to balance the flour, water, oil, and a pinch of salt just right.

The women kneaded the dough until it became soft and smooth, then let it rest. "Kukanda ni kama kutoa stress," Mama Njeri joked (Kneading is like releasing stress). Next, she showed them how to roll the dough into perfectly round shapes. "Usiwahi harakisha," she advised (Never rush).

After rolling the dough, they heated the pans and placed the dough on them. Mama Njeri shared the secret to getting perfect layers—applying a bit of oil to the dough before folding and rolling it again. "Hii ni siri ya chapati laini na tamu," she smiled (This is the secret to soft and delicious chapatis).

With Mama Njeri’s help, Nyaguthii started feeling more confident. Her chapatis began to look and taste much better. After practicing a few more times, she was ready to surprise Waiganjo and Wanjira with her new skills.

The next evening, she decided to make chapatis for dinner. She carefully followed the steps she had learned, making sure to knead, roll, and cook them just right. When Waiganjo walked in, the sweet smell of chapatis filled the house. "Nyaguthii, something smells amazing!" he said, looking at her with a hopeful smile.

She served the chapatis with sukuma wiki and beef stew. Waiganjo took his first bite, and his eyes lit up. “Wanjira, these are incredible! What changed?” he exclaimed. Wanjira smiled and said, “Mummy, these are just like Auntie Wairimu’s!”

Nyaguthii felt proud and happy. From that day on, chapatis became a regular dish in their home. What once felt like a failure was now a symbol of love and effort, bringing the family closer together.

In the end, it’s not just about making the perfect chapati—it’s about the care and love you put into making them. That’s the secret ingredient that makes all the difference.

 You may also like;

https://www.bigoven.com/recipe/kenyan-soft-layered-chapati/2296480

https://cookpad.com/ke/recipes/4689642-soft-layered-chapatis

https://nairobikitchen.blogspot.com/2017/06/the-softest-chapati-you-will-ever-eat.html

https://www.pinterest.com/pin/324470348135782041/

  

  

 

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