A traditional Kenyan breakfast featuring chapati, omelette, and spiced Kenyan black tea is a hearty and flavorful meal that combines local influences and warm spices. Here’s how you can make each component of this delicious breakfast:
1. Kenyan Chapati
Kenyan chapati is a soft, flaky flatbread that is often enjoyed with tea or as a side to stews.
Ingredients:
- 2 cups all-purpose flour
- 1/2 cup warm water (more if needed)
- 1/4 cup vegetable oil or ghee (for layering and cooking)
- 1 tsp salt
- 1 tbsp sugar (optional for a slightly sweet flavor)
Instructions:
- Prepare the dough: In a large mixing bowl, combine the flour, salt, and sugar (if using). Slowly add the warm water while mixing, until a soft, non-sticky dough forms.
- Knead the dough: Knead the dough for 8-10 minutes until smooth and elastic. Cover with a damp cloth and let it rest for about 30 minutes.
- Divide the dough: Divide the dough into small, equal balls (about the size of a golf ball).
- Roll out the dough: Roll out each ball into a thin circle on a floured surface. Brush with oil or ghee, then roll the dough into a log and coil it into a spiral shape. Let the spirals rest for 5 minutes, then roll each one out again into a flat circle.
- Cook the chapati: Heat a skillet or griddle over medium heat. Cook each chapati for about 2-3 minutes per side, brushing with oil or ghee, until golden brown and flaky. Keep the chapatis warm by covering them with a cloth.
2. Simple Kenyan Omelette
Kenyan omelettes are often prepared with vegetables and sometimes a touch of spice, making them both filling and flavorful.
Ingredients:
- 2 eggs
- 1 small onion, finely chopped
- 1 small tomato, diced
- 1 green chili, finely chopped (optional)
- Salt and pepper, to taste
- 1 tbsp vegetable oil or butter
Instructions:
- Prepare the vegetables: In a small bowl, whisk the eggs with salt, pepper, and the chopped vegetables (onions, tomatoes, and chili).
- Cook the omelette: Heat oil or butter in a non-stick skillet over medium heat. Pour in the egg mixture and let it cook until the bottom sets. Gently fold the omelette and cook until fully set and slightly golden. Serve hot with the chapati.
3. Spiced Kenyan Black Tea (Chai ya Tangawizi)
Kenyan black tea, spiced with ginger and sometimes cardamom or cinnamon, is a breakfast staple and a perfect pairing with chapati and omelette.
Ingredients:
- 2 cups water
- 2 tbsp loose black tea leaves or 2 tea bags
- 1-inch piece of fresh ginger, peeled and sliced
- 2 cardamom pods (optional)
- 1 cinnamon stick (optional)
- 1 cup whole milk
- Sugar or honey, to taste
Instructions:
- Boil the spices: In a saucepan, bring the water to a boil. Add the sliced ginger, cardamom pods, and cinnamon stick (if using). Let it simmer for 3-5 minutes to release the flavors.
- Add tea and milk: Add the black tea leaves or tea bags to the boiling water and spices. Reduce the heat and simmer for another 3-4 minutes. Stir in the milk and bring the mixture back to a simmer.
- Sweeten and serve: Strain the tea into cups, add sugar or honey to taste, and enjoy your spiced Kenyan chai alongside your chapati and omelette.

Serving Suggestions:
- Chapati and Omelette: Serve the warm, flaky chapati with the omelette folded in half or rolled up inside the chapati for a wrap-style meal.
- Tea: The spiced Kenyan black tea pairs beautifully with the savory chapati and omelette, balancing the meal with its warm, spiced flavor.
This Kenyan breakfast brings together a combination of textures and flavors that are both satisfying and comforting. The soft, layered chapati, the savory omelette, and the warm, spiced tea make it a wonderful start to any day. Enjoy!