The matooke rolex or wheat rolex?

Uganda’s beloved matooke continues to surprise food lovers with its versatility.

Beyond the classic steamed dish, researchers say matooke can be transformed into over 70 different food products, and one of the latest is the matooke chapatti.

Traditionally, chapattis in Uganda are made from wheat flour, a staple that nutritionists have repeatedly criticised for contributing to health issues including obesity and diabetes when consumed in excess.

Enter matooke flour, a healthier, gluten-free alternative that is slowly finding its place on street food menus. The matooke chapatti offers a unique experience. Its texture is slightly granular yet pleasantly smooth, and the final product is thicker and heartier than the classic wheat chapatti.

Truthfully, it does not come close to the familiar taste of “original” wheat chapattis, just as Jinja rolexes are hailed as more authentic than those from elsewhere; but who knows, after a while, maybe we will also get used to them.

A rolex, for the uninitiated, is a rolled flatbread, usually fried on a tawa, stuffed with eggs, fresh tomatoes, cabbage, and sometimes green pepper. Whether made from wheat or matooke, the nyanya mbisi (fresh tomato slices) remains the shining star in the rolex.

The matooke rolex sells for about Shs 3,000, compared to the Shs 1,500– 2,000 price tag for the regular wheat version.

Still, the price is within reach for most, especially for those seeking healthier, local alternatives. So, is it better? Personally, not, but it might be up to your own palate and priorities, nostalgia or nutrition.