“Ghanaian Vegetarian Breakfast Feast: A Sensory Adventure in Plant-Based Delights”
Experience an unforgettable vegetarian Ghanaian breakfast feast, complete with Fufu, Banku, fried plantains, and Kelewele. This sumptuous meal combines traditional flavors and textures in a dish that will transport your taste buds to the heart of West Africa.
Allergens
Soy (coconut cream)
Ingredients
- 1. 2 cups Cassava flour 2. 1 cup Cornmeal 3. 1 cup Palm wine 4. 1/2 cup Red palm oil 5. 2 cups Water 6. 1 can Black
- eyed peas, cooked and drained 7. 2 large Plantains 8. 1/2 cup Coconut cream 9. 1 tbsp Sugar 10. 1 tsp Salt
Instructions
- Prepare Fufu: In a large bowl, mix cassava flour and water until well combined. Knead the dough until it forms a smooth texture. Boil water in a pot, shape the dough into balls, and cook for 5 minutes or until they float.
- Prepare Banku: Combine cornmeal and water in a separate bowl. Cook the mixture over medium heat, stirring constantly, until it thickens. Add salt and sugar, then cover and cook for another 10 minutes on low heat.
- Fry Plantains: Peel plantains and cut into 1 inch slices. Heat oil in a pan and fry the plantains until golden brown. Drain on paper towels.
- Make Kelewele: In a bowl, mix cooked black eyed peas with sugar, cinnamon, nutmeg, and a pinch of salt. Fry the mixture in hot oil until golden brown, then drain on paper towels.
- Assemble plates with Fufu, Banku, fried plantains, Kelewele, and drizzle coconut cream.
Chef’s Insight
To achieve the perfect texture for Fufu, mix the dough vigorously until it becomes smooth and silky.
Notes
This recipe is suitable for a vegetarian diet but not vegan, as it contains dairy in the form of coconut cream.