Kikomando

Kikomando is a Ugandan street food of pan-fried chapati folded around a spiced bean stew and a fried egg omelette. Vendors sell it from the street in Uganda as a quick, filling meal that is eaten by hand. Its two parts, a flatbread and a bean-and-egg filling, are cooked separately and brought together just before serving.

What it really is

The base is chapati, a flatbread made from wheat flour, rolled thin and cooked in a pan until it is spotted gold and soft enough to fold. An omelette of beaten egg is fried flat in the pan, and a stew of kidney beans is cooked with onion and tomato and seasoned with spices. The chapati is folded around the omelette and the stew so that all three are eaten together in one parcel. How hot the spice is varies from one cook to the next.

The usual filling contains no meat. The protein comes from the beans and the egg, and the chapati adds the bulk.

How it's served

• Hot, straight from the pan, with the chapati still soft and warm.
• Folded into a parcel and eaten by hand, often wrapped in paper.
• As a quick meal or snack from a street vendor, on its own.

How to write it on the menu

• Name both parts: chapati with egg and kidney bean stew.
• Flag the wheat in the chapati and the eggs, which are both standard.
• Say what fat the chapati is cooked in. If it is ghee, that is a milk product and needs the milk flag.
• Say whether the stew has meat or stock added, since the classic filling does not.
• Describe the heat of the spice, since it varies between cooks.