Exquisite Ghanaian Vegetarian Breakfast Feast: A Symphony of Textures and Flavors
Discover a sumptuous Ghanaian vegetarian breakfast recipe that brings together mouthwatering textures and flavors. Enjoy an unforgettable feast with fufu, kelewele, kenkey, and plantain fritters, accompanied by black-eyed peas.
Allergens
None
Ingredients
- 2 cups cassava flour
- 1 cup cornmeal
- 2 cups water
- 1 cup black
- eyed peas
- 2 ripe plantains
- 1/2 cup vegetable oil
- 1/4 teaspoon salt, to taste
- Optional: hot sauce or chili paste for added spice
Instructions
- Prepare fufu dough: In a large bowl, mix cassava flour and water until well combined. Knead until smooth. Cover and set aside.
- Steam the kenkey: Combine cornmeal with water in a bowl, cover, and let rest overnight. Next day, steam the mixture for 1 hour or until fully cooked.
- Cook black eyed peas: Boil the peas in water with a pinch of salt for about 25 minutes or until tender. Drain and set aside.
- Prepare plantain fritters: Peel plantains and slice into bite sized pieces. Heat oil in a pan, add plantains, and cook until golden brown on all sides. Drain on paper towels.
- Cook fufu: Knead the dough again to remove any lumps. Steam for 10 minutes or until soft and fluffy.
- Fry kelewele: Cut ripe plantains into bite sized pieces, coat in a mixture of 1/4 cup vegetable oil and a pinch of salt. Fry until golden brown.
Chef’s Insight
This Ghanaian vegetarian breakfast feast is perfect for impressing guests at brunch. The combination of textures and flavors will create an unforgettable experience.
Notes
Be sure to monitor the water content when preparing fufu to achieve the perfect consistency.