Gluten-Free Nigerian Breakfast Feast: Suya-Spiced Scrambled Eggs with Peppered Smashed Plantains, Gluten-Free Bakery Style Akara & Roasted Yams
A flavorful nigerian breakfast perfect for gluten-free eaters - made for visual appeal and culinary depth.
Allergens
Contains no common allergens unless specified.
Ingredients
- 4 large ripe plantains 6 large eggs 1/2 cup gluten
- free flour 1/2 cup black
- eyed peas, soaked overnight 1 teaspoon ground Suya spice blend 1/4 cup cilantro leaves, finely chopped Salt and pepper to taste Oil for frying Roasted yams (optional)
Instructions
- Prepare gluten free Akara: In a blender, combine black eyed peas, gluten free flour, salt, and water until smooth. Add Suya spice blend and mix well. Heat oil in a frying pan over medium heat. Drop tablespoonfuls of the batter into hot oil and fry until golden brown. Remove from oil with slotted spoon and drain on paper towels. Set aside. Peel plantains, slice lengthwise and smash gently to release their natural sweetness. Season with salt, pepper, and a dash of Suya spice blend. Cook in a non stick pan until golden brown. In another non stick pan, scramble eggs with cilantro leaves until just set. Add a sprinkle of Suya spice blend for an extra kick. Serve the Suya spiced scrambled eggs alongside smashed plantains and gluten free Akara fritters with roasted yams on the side if desired.
Chef’s Insight
This recipe showcases the diverse flavors of Nigeria while being mindful of dietary restrictions. The combination of Suya-spiced scrambled eggs, smashed plantains, and gluten-free Akara fritters creates a unique and delicious breakfast experience.
Notes
Ensure all ingredients are gluten-free to maintain a safe and enjoyable meal for those with gluten sensitivities or allergies.