Mini Nigerian Brunch Delights: Suya-Spiced Quail Eggs and Spicy Plantain Puree
A flavorful nigerian brunch perfect for standard eaters - made for visual appeal and culinary depth.
Allergens
Contains no common allergens unless specified.
Ingredients
- 8 Quail eggs 1 Ripe plantain 2 tbsp Ground suya spice mix 1 tbsp Vegetable oil Salt, to taste Pepper, to taste Green onions, for garnish
Instructions
- a. In a small bowl, combine the ground suya spice mix with a pinch of salt and pepper. Mix well. b. Heat the vegetable oil in a small pan over medium heat. c. Gently roll each quail egg in the spice mixture, then carefully lower them into the hot oil and fry for 3 4 minutes or until cooked through. d. Remove the eggs from the oil with a slotted spoon and set aside on paper towels to drain. e. Peel the plantain and cut it into small chunks. In a separate pan, steam the plantain pieces until they are soft and mashable. f. Add a pinch of salt and pepper to taste, then mash the plantain with a fork or potato masher until smooth. g. Plate the spicy plantain puree in a small bowl, create an indentation in the center, and place a few quail eggs on top. h. Garnish with thinly sliced green onions for a pop of color and freshness.
Chef’s Insight
The combination of suya-spiced quail eggs and spicy plantain puree creates an unforgettable brunch experience, perfect for entertaining guests or treating yourself to a flavorful meal.
Notes
Feel free to adjust the spiciness of this dish to your preference by adding more or less suya spice mix.