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Want to know what we love eating in Uganda? And try some of the recipes yourself? We’re so excited to share some of our favorites with you!

Rolex is a common street food here in Uganda. You can get them at little stands along the side of the road and at busy intersections. A rolex is a sort of breakfast burrito or rolled omelet. Rolex literally is a “roll of eggs”, and when said quickly in a Lugandan accent, comes out “rolex”. It has nothing to do with knockoff watches.

Try out this recipe and let us know what you think!

 Sseko Recipe Spotlight :: Rolex | Sseko Designs

Sseko Recipe Spotlight :: Rolex




  • 1-2 eggs
  • pinch of salt
  • 1 large chapati (recipe below)
  • 3-4 thin slices of tomato
  • 2 tablespoons or so of shredded cabbage
  • 1 teaspoon chopped onion
  • cooking oil



Break egg(s) into a shallow cup, add pinch of salt and the shredded cabbage and beat with a fork.

Pour the eggs onto a large saucepan into a thin 8″ circle. Flip once, and continue to cook until the eggs are cooked through.

Lay a chapati on top of the eggs, letting the two warm and meld together for about 10-20 seconds. Remove egg-covered chapati from the heat. Along the center of the chapatti, sprinkle chopped onions and slices of tomatoes. Sprinkle another pinch of salt over toppings.

Roll. And Enjoy!




  • 4 cups white flour
  • 1 pinch salt
  • quite a bit of vegetable oil
  • water



Mix flour and salt in large bowl, adding 2-3 tablespoons of oil. Add water to the mixture a little bit at a time, mixing and kneading into a nice ball of dough. Turn the dough onto a floured surface and knead dough for about 10 minutes or until you have a fairly smooth ball of dough. Let the dough rest in covered bowl for about 1-2 hours.

Separate dough into balls about 1-2 inches in diameter each. On floured surface, roll out a ball of dough into a thin circle. The dough is very elastic and will spring back. The circle of dough should be quite thin when rolled out.

In your frying pan, heat up a few teaspoons of oil, then place one chapati in the pan. The dough should start to bubble and small black dots will appear where the bubbles burn a little bit in the oil. Don’t be alarmed by this, as it provides an authentic Ugandan taste and appearance. When the underside of the chapati begins to darken, brush a few more teaspoons of oil onto the topside and then flip. Make sure to let the chapati cook long enough so the whole dough is cooked through, and then lift off the frying pan onto a plate and cover with a towel. Pour a few more teaspoons of oil in the pan to cook your next chapati. When the chapati is done, it should be a little greasy, floppy and tear easily.

By |October 23rd, 2013|Life at Sseko, The Ugandan Cookbook, Uganda|Comments Off

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