Veggie-Packed Nigerian Breakfast Platter: A Delectable Vegetarian Feast

Allergens

Contains no common allergens unless specified.

Ingredients

• 1 cup jollof rice, cooked
• 4 eggs, hardboiled
• 1/2 cup plantain chips
• 1/2 cup roasted peanuts
• 1/4 cup vegetarian suya (ground nuts mixed with spices)
• 1/2 cup sliced bell peppers and onions, stir
• fried
• 1/2 cup black
• eyed peas, cooked
• Fresh fruit salad:
• 1 pineapple, chopped
• 1 banana, sliced
• 1 mango, diced
• 1 kiwi, peeled and sliced
• 1 orange, sectioned

Instructions

1. Prepare the jollof rice according to package instructions or your favorite recipe.
2. Cook the eggs to your desired hardness and let them cool.
3. Deep fry plantain in hot oil until golden brown, then drain on paper towels. Cool and break into chips.
4. Stir fry bell peppers and onions until tender.
5. Assemble the platter: Arrange cooked jollof rice in a mound at one end of the plate. Place two hardboiled eggs on top of the rice. Scatter plantain chips over the eggs. Sprinkle roasted peanuts and vegetarian suya over the dish. Serve stir fried bell peppers and onions on the side. Arrange a colorful fruit salad on the opposite end of the plate.

Chef’s Insight

This Nigerian breakfast platter combines flavors and textures from various West African dishes, making it a satisfying and filling meal.

Notes

Feel free to add more vegetables or swap out ingredients based on your dietary preferences.