An insight to African cooking

African cooking can be creative. Recently, I read about a lady who started making fish sausages. She believed the dish would make substantial income, and was not discouraged by the negative input when starting. This gave me the idea to write about a common meal in the streets of Uganda the "Rolex". The story illustrates how great creations can come about by thinking outside the box.

Introducing the "Rolex"

"Rolex" is rolled Chapati that originated in Wandegeya, a Kampala suburb in close proximity to Makerere University. It emerged in the early 2000s and was named and popularized by Makerere University students. It has since spread to other parts of the capital.

"Rolex" consists of a fresh omelet, finely sliced tomatoes and cabbages, chopped onions and green pepper rolled in freshly made Chapati, hence the name "Rolex" (rolled eggs). Though it may be considered a snack, many find it adequate enough for a quick lunch or supper.

Rolex, Ugandan food

Image Courtesy of

"Rolex" is usually sold by street food vendors, who set up their charcoal stoves, metal hot plates and chopping boards in popular eating and night life areas, such as Wandegeya, Nakulabye and Kabalagala. It may also be available in eating kiosks and take-away restaurants.

Making Rolex

Chapati is a common meal in East Africa, and it goes well with many dishes, like beef stew, beans {kicommando}, chicken and so much more. I even concocted my own chapati meal with ground turkey.

The "Rolex" has spread to other regions of East Africa, and is popular amongst the tourists.

Here is a recipe for a Rolex.

Source: Ugandawiki

The process of African cooking is a journey. Picking out the food and at times assimilating traditional methods of cooking into preparation. The whole process is a wonderful adventure and the climax is mesmeric.

The video below is an exhilarating adventure of cooking, ending with a perfect meal, colored with tasty organic flavors. The food in the video is a staple Senegalese dish and showcases the great natural food in Africa.

A Tasteful Journey of African Cooking

I am Ugandan and enjoy cooking. In life I have been privileged to be exposed to various cultures. In recent times, I have noticed in Africa that countries cook the same food differently.

I was having a conversation with a Ghanaian friend, and he was explaining the various ways they cook cassava. He told me about Gari Foto, where the cassava is mashed. This was quite interesting because in Uganda they mainly fry cassava or boil it. It is never mashed. Furthermore, I found a video online which illustrates how the Guineans cook cassava. In Guinea they use cassava leaves to make sauce, as seen in the video below.

After all these intriguing encounters, I thought to my self, Africa has a lot of diversity in cooking. The food is literally "colored" with numerous flavors. If this diversity was allowed to cross boundaries and be shared, way of life in Africa would be even more exciting.

Below is an image of Gari Foto, Courtesy of

Gari Foto

For more African cooking, check out articles on various African nations

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