Spinach Chapatis by Chef Edwin Mabinda, H&S Chef Of The Month
H&S Chef Of The Month
Chef Edwin Mabinda
Interview With H&S Magazine
Who Is Edwin Mabinda?
I am a passionate, confident & creative sous-chef, who can skilfully plan a menu, prepare outstanding food, manage budgets & control stock & I have worked in several hotels & catering events across the country.
Type Of Cuisine?
I am specialized mainly in Italian cuisine (pizza & pasta), as well as, continental & African (west & east cuisine/Swahili dishes) with a little bit of experience in Chinese & Japanese cuisine.
What Inspired You To Become A Chef?
Cooking has always been my hobby. I enjoy trying out new recipes, & when they turn out to be delicious, that’s what makes me happy.
What Is The Biggest Challenge You Have Faced In The Culinary Industry?
My biggest challenge was sometime in 2016, when there was an event where we had to cater for 3,000 guests & cooked day and night, for 24 hours straight!
What’s Your Biggest Achievement In The Culinary Industry?
My biggest achievement in the culinary industry, when I was awarded two certificates from different hotels; the best performing chef in mass production which was awarded in 2016 & the best performing sous-chef in the production unit, which was awarded in 2022.
When It comes To Cooking, What Is More Important To You, The Technique, The Ingredients Or The Creativity?
It takes all of the above; using of ingredients in new ways, combining unique flavours & creativity to achieve the perfect dish.
Recipe Of The Week: Spinach Chapatis
The Spinach Chapatis
• 2 cups of flour
• ½ tsp of salt
• ½ tsp of sugar
• ½ cup of olive oil
• 1 bunch of spinach (finely chopped)
• ½ cup of warm water
Preparation: The Spinach Chapatis
In a large bowl, mix the flour, sugar, salt, oil & spinach then kneed in to a dough, & keep it aside for 30 mins. Divide the dough into small balls & roll out each portion into a round chapati, then add some oil on one side and cook for a minute or so until cooked, then flip over & put some more oil and cook until done. Repeat with all the balls until all chapatis are ready. Serve hot!