How to Make Delicious Beef Chaps in Uganda

Beef chaps are a popular street food and snack in Uganda. They are essentially small, round beef patties that are deep fried until crispy on the outside and juicy on the inside. Chaps have a unique spiced flavor from local seasonings and are easy to make at home with simple ingredients.

Chaps go by many different names in East Africa including chapati, chapo kabalagala, ndizi, and more depending on the region. The word “chap” comes from the Hindi word “chapatti” which refers to a flatbread.

While the Indian chapatti is a unleavened flatbread, the African chap has evolved into a seasoned minced meat patty that is then deep fried. You’ll find beef chaps sold by street vendors across Kampala and other cities in Uganda. They make for a quick, tasty snack or light meal.

Chaps are convenient to eat on-the-go Their portability and seasoning have made them a staple street food in the area Locals will frequently grab chaps for breakfast or a mid-day snack along with a cup of sweet milky tea.

Benefits of Making Chaps at Home

While you can easily purchase chaps from street vendors in Uganda, there are some benefits to making them at home:

• Customize ingredients and flavor – When making chaps yourself, you can control the amount of seasoning and spices used. Adjust to your personal tastes.

• Use quality ingredients – By choosing your own fresh, high-quality ground beef you can ensure a tasty end product.

• Make them anytime – With chaps on hand in your freezer, you can fry them up anytime for a quick snack or light meal.

• Save money – Cooking chaps at home costs a fraction of what you’d pay a street vendor. Feeding a crowd is economical.

• Avoid oil – When cooking chaps at home, you can use just enough oil to fry them. Street vendors often reuse oil leading to overly greasy chaps.

Step-by-Step Beef Chap Recipe

Making delicious beef chaps is easy to do at home with just 10 ingredients. Here is an overview of what’s needed:

Ingredients:

• Ground beef
• Onions
• Green peppers
• Ginger
• Spices (cumin, black pepper, paprika, curry powder)
• Eggs
• Flour (wheat or cassava)
• Oil for frying
• Salt

Equipment:

• Mixing bowl
• Rolling pin
• Frying pan
• Spatula

Now let’s get into the step-by-step chap recipe:

1. Prepare the Beef Mix

Start by combining 1 pound of lean ground beef with your chopped onion, green pepper, grated ginger, and spices like cumin, black pepper, and curry powder. Add 2 eggs and salt to taste. Use your hands to thoroughly mix everything together.

2. Add the Binding Agent

Next, sprinkle in either wheat flour or cassava flour. Cassava flour is more traditional. The flour helps bind the mixture so you can form patties. Add 1 to 1 1/2 cups of flour.

3. Form Beef Patties

Place some flour on a clean surface. Scoop up portions of the beef mixture and form round, flat patties using your hands. Traditional chaps are about 3 inches in diameter and 1/2 inch thick.

Roll each patty lightly in the extra flour so they don’t stick together.

4. Deep Fry the Chaps

Heat 1 inch of vegetable oil in a pan over high heat. Use a thermometer to maintain the temperature between 350°F and 375°F.

Working in batches, add chaps to the hot oil without overcrowding. Fry for 2-3 minutes per side until browned.

5. Finish with an Egg Wash

Once fried, dip each chap in a beaten egg and fry again for 1 minute to form a crispy outer coating.

6. Enjoy Your Hot & Crispy Chaps!

Drain finished chaps on a paper towel lined plate. Enjoy them hot and crispy as a snack. They also pair well with fried plantains or cassava.

Flavor Variations

One of the best parts of making chaps at home is experimenting with different flavor combinations. Consider adding any of the following:

• Finely chopped coriander
• Grated carrots
• Minced garlic
• Onion powder
• Chili powder or cayenne pepper
• Lemon juice
• Grated nutmeg
• Curry powder
• Cumin
• Cardamom
• Cloves

Switch up the protein by using a blend of beef and goat meat. You can also make equally delicious chaps with ground chicken, turkey, fish or plant-based meat substitute.

Tips for Making Perfect Chaps

Follow these tips for chaps that turn out perfectly cooked with great texture and flavor:

• Use very lean ground beef, at least 90% lean. This prevents greasiness.

• Chill the dough for 30 minutes before frying. This helps patties hold their shape.

• Don’t overwork the beef mixture. Gentle handling maintains tenderness.

• Maintain oil temperature between 350-375°F for even cooking.

• Fry patties in batches. Don’t overcrowd the pan.

• Let oil fully reheat between batches for consistent cooking.

• Double fry for a crisper exterior.

• Drain fried chaps well on paper towels.

• Eat chaps hot and fresh for the best texture and flavor.

Serving Your Homemade Chaps

There are so many excellent ways to serve and enjoy your homemade beef chaps:

• On their own as a snack, appetizer or light meal
• In chapatti wraps or pitas
• Chopped up in stews or curries
• Alongside rice dishes
• As the protein in a salad
• Chopped on top of pasta dishes
• On breakfast plates with eggs
• In chap chap, a traditional Ugandan dish

Be sure to serve with typical Ugandan sauces and condiments like katchumbari salad, avocado sauce, tamarind sauce, chili sauce, or chili lemon. A cold soda, like a Mirinda, or sweet creamy tea also complements chaps wonderfully.

With this easy chap recipe, you can now enjoy this popular Ugandan street food in your own kitchen. Make up a batch to have on hand for snacking anytime. Get creative with your own signature spice blends and flavor combinations.