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Ugandan Rolex
Ugandan Rolex
This is the first recipe from Uganda on stonedsoup.net! The Ugandan Rolex is a popular breakfast egg wrap found at street corner food stalls. It is an omelette with cabbage, tomato, onion, and hot peppers rolled up in chapati. The story of how this wrap got it’s name comes from vendors calling out the order “rolled eggs” when it is finished cooking. Somehow, but not surprising, foreign visitors misinterpreted “rolled eggs” for “Rolex”; and the joke stuck.
Ingredients
- 2 large eggs beaten
- 1/4 cup cabbage shredded
- 1/4 cup tomato finely chopped
- 1 tbsp red onion finely chopped
- 1 tbsp serrano pepper finely chopped
- salt to taste
- 1 tbsp vegetable oil
- 2 chapati
Instructions
- Heat up half of the cooking oil in a sauté pan over medium high heat. Cook the chapati for 3 minutes a side. Set aside.
- Mix together the rest of the ingredients.
- Heat up the rest of the cooking oil. Pour half of the egg mixture in the sauté pan.
- Let the egg mixture set for a couple of minutes. Then flip it over and cook for a few more.
- Place each of the omelettes on top of the chapati.
Ham and Cheese Pastry (Pasteles de Jamon y Queso)
Ham and Cheese Pastry (Pasteles de Jamon y Queso)
Pasteles de jamon y queso are very popular in Colombia. It is simply ham and cheese baked inside puff pastry. You can make one large pastry like mine if you plan on eating it like a sandwich. The other option would be to cut the puff pastry sheet into smaller squares and make mini pastries.
Ingredients
- 1 sheet puff pastry
- 4 slices mozzarella
- 4 slices ham
- 1 egg beaten
Instructions
- Roll out the puff pastry sheet.
- Place 2 slices of mozzarella on the right half of the sheet.
- Place the ham on top of the mozzarella.
- Place the last 2 pieces of mozzarella on top of the ham.
- Fold the sheet over, crimping then tucking the outer edge.
- Preheat the oven to 400 degrees. Brush the entire outside of the pastry with the beaten egg.
- Bake for 15 minutes until the outside is golden brown.
Choripan
Choripan
Choripan is eaten all over many South American countries. Choripan is the combination of 2 words: chorizo and pan(bread). A toasted baguette get slathered in chimichurri sauce, then an Argentinian-style chorizo is placd inside. If the sausage is split down the middle and grilled, it is called mariposa-style choripan.
Ingredients
- Argentinian chorizo pan fried or grilled
- baguette or hoagie buns
- 1 tbsp butter
- chimichurri sauce
Instructions
- Melt the butter on a griddle. Split the baguette down the middle and toast for 3-4 minutes.
- Flip over and toast for 1 more minute.
- Spread a liberal amount of chimichurri sauce inside the baguette.
- Top with a chorizo.
Chimichurri Sauce
Chimichurri is a raw sauce originating from Argentina. It is used on all types of meat, fish, vegetables, and doubles as a marinade. Chimichurri’s base ingredients are parsley, cilantro, onion, garlic, red wine vinegar, and olive oil. There are a couple ways that you can prepare chimichurri. The first way is to process all of the ingredients in a food processor. This produces a a sauce with a homogenized blend. The other way is to process the herbs, onion, and garlic. Then the rest of the ingredients are stirred in. This gives the sauce a chunkier texture. Both are great. The sauce keeps for up to 2 weeks in the refrigerator.
Equipment
- food processor
Ingredients
- 1/2 cup parsley
- 1/2 cup cilantro
- 1/2 medium white onion
- 4 garlic cloves
- 2 tbsp red wine vinegar
- 1 tsp salt
- 1 tsp oregano
- 1/2 tsp chili flakes
- 1/3 cup olive oil
Instructions
- Chop the onions and garlic in a food processor.
- Add in the parsley and cilantro. Process until the herbs are finely chopped. Scrape into a bowl.
- Stir in the red wine vinegar, olive oil, oregano, chili flakes, and salt.
- Store in a container in the refrigerator for up to 2 weeks.
