Kay Kay Recipe

Warm chapatis: If using refrigerated chapatis, wrap in foil and warm in a 180°C (350°F) oven for 8–10 minutes or microwave covered for 30–45 seconds until pliable.

Chop chapatis into bite-size pieces using a sharp knife or tear by hand into roughly 2–3 cm pieces; set aside in a large shallow bowl.

Lightly toss chopped chapatis with 2 tbs vegetable oil (or ghee) and 1 tsp salt so pieces coat evenly. This helps them absorb the soup without becoming too mushy.

Season protein

Pat the chicken or beef pieces dry with paper towels. Season with 1 tsp salt, 1 tsp black pepper and 1 tsp paprika; toss to coat evenly.

Heat 1 tbs vegetable oil in a heavy skillet over medium-high heat. When shimmering, add protein in a single layer and sear without crowding. Chicken: 4–5 minutes per side until golden and cooked through (internal 75°C / 165°F). Beef: 2–4 minutes per side for medium depending on thickness. Remove seared protein to a plate and keep warm; set aside juices in pan.

Reserve pan with fond (brown bits) for building the soup flavor.

In the same skillet or a medium pot, add 2 tbs vegetable oil over medium heat. Add the thinly sliced onion and a pinch of salt; cook, stirring occasionally, until soft and beginning to caramelize, about 8–10 minutes.

Add the minced garlic and grated ginger; cook 30–45 seconds until fragrant.

Stir in the chopped tomatoes and 1 tbs tomato paste. Cook 5–7 minutes until tomatoes break down and release juices.

Add ground cumin, ground coriander, smoked paprika (or chili powder), and 1 tsp African spice mix; stir and cook 1–2 minutes to bloom the spices.

Pour in 3 cups chicken or vegetable stock plus 1 cup water and add the bay leaf. Bring to a simmer, scraping up any browned bits from the pan. Reduce heat and simmer gently 10–15 minutes to develop flavor. If you prefer a smoother soup, use an immersion blender to partially or fully purée the mixture; otherwise leave it chunky.

Taste and adjust seasoning with 1 tsp salt, 1 tsp freshly ground black pepper and 1 tsp sugar if tomatoes are very acidic. Remove bay leaf.

Return the seared protein to the pot and simmer 3–5 minutes so the protein warms and absorbs the sauce flavors (shorter for pre-cooked beef, longer for thicker chicken).

Place the bowl of chopped, oil-coated chapati pieces on the serving table. Ladle hot onion-tomato soup and protein over the chopped chapati — start with 1 to 1.5 cups of soup per serving and add more if you like it soupy rather than stewy. Gently toss or stir so chapati soaks but retains some texture.

Garnish with chopped cilantro/parsley, scallions, and a squeeze of lemon or lime. Add chili flakes or pili pili sauce to taste.

Serve immediately while hot. Kay kay is best eaten the same day so chapati pieces remain pleasantly soft with some bite.