Pumpkins are a superfood best known for a broad spectrum of nutrients in good quantities like zinc, iron, potassium, magnesium, phosphorous, calcium, vitamin C, E & A, antioxidants, phytonutrients and even B vitamins which are defecient in processed foods, the diet of most urban Kenyans. This beautiful vegetable contains plenty fiber and low in calories which is vital in any weight loss program and also helps regulate blood sugar in diabetics. So If you want to lose that belly fat, load up on this superfood.

The traditional Kenyan way of cooking pumpkins (boiling/steaming) is bland and does not appeal to the palate. Oven-roasting is one way to bring out the sweetness of this vegetable.


  • Pumpkins, preferably an organic one that has no dents whatsoever.
  • Peanut/sunflower oil (most recipes say extra virgin olive oil which is not safe to cook with since it smokes easily releasing very cancerous compounds)
  • Whole wheat flour, I use Winnie’s Pure health atta mark flour that has no preservatives or chemicals like the most used brands.
  • Himalayan Natural Salt
  • Organic Cayenne or just the regular store-bought cayenne
  • Warm water
  • Honey, best organic honey


  1. Preheat oven to 200 degrees Celsius as you dice the pumpkins into 1 inch cubes.
  2. Place in the baking tray and coat with some little peanut oil, salt and pepper making sure every cube is well coated.
  3. Put inside the oven and roast for 40 minutes or until when the edges of the pumpkin starts to brown.
  4. From the oven straight into the blender, add some warm water and pulse for 30 seconds.
  5. Mix the flour, a generous amount of honey, a pinch of salt and this pumpkin puree and knead for 7 minutes adding some flour if necessary. Use your hands to know the right amount of flour in the texture of the dough.
  6. Cover with a cloth and put in a slightly warm place, like the oven you just used. Leave it to sit for at least 1 hours but ideally 4 hours so that the flavours mingle to the max.
  7. Heat the heavy-base pan to medium heat and then add peanut/sunflower oil and cook the chapati applying pressure and spinning often to ensure even cooking. Cook one side 4 minutes then the other side 3 minutes.

roasted pumpkin chapati