Day 1: Supper Veggie “Rolex” with Guacamole 

A plant-based twist on Uganda’s favourite street food! Packed with flavour, colour, and crunch – perfect for a light supper or lunch.

Ingredients

For the chapati wrap:

  • 2 cups flour 
  • ¾ cup water (add more if needed) 
  • 1–2 tbsp oil (plus extra for cooking) 
  • ½ cup grated carrot (optional) 
  • Pinch of salt 

For the filling:

  • 1 cup mushrooms, sliced 
  • 1 red pepper, thinly sliced 
  • 1 tomato, chopped 
  • ½ cucumber, sliced into strips 
  • A few lettuce leaves, shredded 
  • ½ cup red cabbage, finely shredded 
  • 1 tsp fresh rosemary, finely chopped 
  • 1 tbsp oil (for frying) 

For the guacamole:

  • 1 ripe avocado 
  • Juice of 1 lime (or lemon) 
  • Salt and pepper to taste 

Instructions

Make the chapati:

  1. In a bowl, mix flour, salt, and grated carrot (if using).
  2. Add water gradually and knead into a soft dough.
  3. Add 1–2 tbsp oil and knead again until smooth.
  4. Let it rest for 10–15 minutes.
  5. Divide into small balls, roll them flat, and cook each one on a hot pan with a little oil until golden brown on both sides.

Cook the mushrooms:

  1. Heat 1 tbsp oil in a pan.
  2. Add sliced mushrooms and chopped rosemary.
  3. Fry on medium heat until mushrooms are browned and fragrant (about 5–7 minutes). Add a pinch of salt if you like.

Make the guacamole:

  1. Scoop the avocado into a bowl and mash it with a fork.
  2. Add lime juice, a pinch of salt, and some black pepper.
  3. Mix until creamy. Adjust seasoning to taste.

Assemble the wrap:

  1. Lay your chapati flat.
  2. Spread a spoonful of guacamole down the centre.
  3. Add a bit of everything: cooked mushrooms, red pepper, tomato, cucumber, red cabbage, and lettuce.
  4. Roll it up like a Rolex – and enjoy!