Nigerian Vegetarian Suya Bowl: A Fusion of Flavors and Textures for a Scrumptious Morning Feast

Allergens

Nuts

Ingredients

• 2 cups button mushrooms, sliced
• 1 cup bell peppers, diced
• 1 cup tomatoes, chopped
• 1 cup red onions, thinly sliced
• 1 cup roasted peanuts, coarsely chopped
• 1/4 cup fresh cilantro leaves, finely chopped
• 2 tablespoons vegetable oil
• Salt and pepper, to taste Peanut Sauce:
• 1 cup smooth peanut butter
• 1/4 cup coconut milk
• 1/4 cup vegetable broth
• 1 tablespoon lime juice
• 1 teaspoon ground ginger
• 1 teaspoon ground cumin
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon salt, or to taste

Instructions

1. In a large pan, heat the vegetable oil over medium heat. Add the sliced mushrooms and sauté until they release their moisture and become tender, about 5 minutes. Season with salt and pepper, then transfer them to a bowl and set aside.
2. In the same pan, add the diced bell peppers and cook for 3 4 minutes or until softened. Add the chopped tomatoes and cook for another 2 minutes.
3. In a small bowl, prepare the peanut sauce by mixing together peanut butter, coconut milk, vegetable broth, lime juice, ground ginger, ground cumin, ground black pepper, and salt. Whisk until smooth and creamy.
4. Combine the cooked mushrooms, sautéed vegetables, chopped peanuts, and fresh cilantro in a large serving dish. Pour the prepared peanut sauce over the mixture and toss gently to coat everything evenly.
5. Serve immediately with warm naan or crusty bread on the side for an authentic Nigerian breakfast experience.

Chef’s Insight

To enhance the flavors even more, add a pinch of smoked paprika to the peanut sauce.

Notes

Feel free to adjust the peanut sauce according to your taste preferences.