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KENYAN QUESADILLAS WITH GUACAMOLE

We love the Mexican-Kenyan crossover of this recipe using a local classic staple, the chapatti, as the hero for making the quesadillas. We first ate this dish in Nairobi’s Afro-chic Nyama Mama restaurant and simply couldn’t resist featuring it on our lunch menu.

QUESADILLAS

SHOP IT

2 onions, finely chopped

½ cup olive oil

1 ½ Tbsp ground cumin

3 cloves garlic, crushed

3 × 400g cans butter beans

1 ½ Tbsp sugar

6 thin chapattis (or large flour tortillas)

1 bunch spring onions, finely sliced

6 tomatoes, thinly sliced, seasoned with salt and pepper

¼ cup plain yoghurt

4 mozzarella balls, halved and thinly sliced

PREPARE IT

Sauté the onions in olive oil until tender, but not brown. Add the cumin and garlic and cook for 2 minutes. Add the beans and sugar and fry while mashing the beans to a paste.