Elevate Your Mornings: A Heavenly Vegan Ghanaian Breakfast Feast!
Discover the exquisite flavors of a vegan Ghanaian breakfast feast that combines creamy Fonio with crunchy sunflower and cashew seeds, sweet raisins, and a delicious peanut butter sauce. Delight your senses with this authentic and satisfying meal that brings West African culinary tradition to your table!
Allergens
None
Ingredients
- 2 cups Fonio (African millet)
- 4 cups Water
- 1/2 cup Vegetable Broth
- 1 cup Red palm oil
- 1/4 cup Sunflower seeds
- 1/2 cup Raisins, soaked in hot water
- 1/4 cup Cashew nuts, roughly chopped
- 2 cups Kelewele (fried plantains)
- 1/4 cup Peanut butter
- 1/2 cup Coconut milk
- Salt and Pepper to taste
Instructions
- Cook the Fonio in water and vegetable broth until it reaches a creamy consistency. Season with salt and pepper. Set aside.
- In a separate pan, heat red palm oil over medium heat. Add sunflower seeds and cashew nuts, stirring occasionally to avoid burning. Remove from heat once golden brown. Set aside.
- Soak raisins in hot water for about 5 minutes. Drain and set aside.
- Prepare Kelewele by frying plantains until golden brown. Set aside.
- In a saucepan, combine peanut butter and coconut milk over low heat, stirring constantly until smooth. Season with salt and pepper to taste.
- Assemble the dish by spooning Fonio onto individual plates, drizzling with peanut butter sauce, and garnishing with roasted seeds and raisins. Serve Kelewele on the side for a delightful and satisfying vegan Ghanaian breakfast experience!
Chef’s Insight
The combination of creamy Fonio, crunchy seeds and nuts, sweet raisins, and savory peanut butter sauce creates a well-rounded sensory experience in each bite.
Notes
Ensure all ingredients are certified vegan to maintain the integrity of the dish.