Vegetarian Nigerian Breakfast: Mouthwatering Plant-Based Suya and Tasty Amala with Veggies

Allergens

Contains no common allergens unless specified.

Ingredients

• 1 cup of cornmeal (for amala) 2 cups of vegetable broth (for amala) 1/4 cup of vegetable oil 1 teaspoon of ground cayenne pepper (adjust to taste) 1 teaspoon of ground ginger 1 teaspoon of curry powder 1/2 teaspoon of garlic powder 1/4 teaspoon of ground black pepper Salt to taste 1 cup of vegetables (e.g., spinach, bell peppers, tomatoes) 2 cups of plant
• based protein (tofu or tempeh)

Instructions

1. Prepare the plant based suya: In a bowl, mix ground cayenne pepper, ginger, curry powder, garlic powder, ground black pepper, and salt to create the seasoning blend.
2. Cut the tofu or tempeh into bite sized pieces. Coat them with the seasoning mixture and set aside.
3. In a pan, heat 1/4 cup of vegetable oil over medium heat. Add the seasoned tofu or tempeh and cook for 5 minutes on each side until crispy and golden brown.
4. Prepare the amala: In a large bowl, mix the cornmeal with 2 cups of vegetable broth. Stir well until a smooth paste forms.
5. Pour the cornmeal mixture into a saucepan and cook over medium heat, stirring constantly to prevent lumps from forming. Keep cooking until the amala thickens and forms large bubbles.
6. Serve the plant based suya with amala and vegetables on the side.

Chef’s Insight

The combination of flavors and textures in this dish is both comforting and exciting, making it perfect for breakfast or brunch.

Notes

Feel free to adjust the seasoning to your preference.