“Sumptuous Kenyan Vegetarian Breakfast Platter – A Scrumptious Start to Your Day”
Indulge in a scrumptious and visually appealing Kenyan vegetarian breakfast platter with ugali, avocado, tomato, red onion, cucumber, cabbage, black-eyed peas, and coriander. This flavorful dish is perfect for a nourishing morning meal or light brunch, with easy preparation and elegant presentation.
Allergens
Wheat (gluten), Soy (if using soy-based beans)
Ingredients
- 2 cups ugali, prepared from maize flour (mealie meal) 1 large ripe avocado, peeled and pitted 2 medium tomatoes, thinly sliced 1 small red onion, thinly sliced 1 small cucumber, thinly sliced 4 oz. fresh cabbage, shredded 2 tbsp. vegetable oil 1 tsp. salt, divided 1/4 tsp. ground black pepper, divided 1 cup cooked black
- eyed peas or red kidney beans, drained and rinsed 1/4 cup fresh coriander leaves, chopped 2 tbsp. lemon juice
Instructions
- Prepare ugali according to package instructions or recipe and set aside. In a medium bowl, mix black eyed peas or red kidney beans with lemon juice, half of the salt, and ground black pepper to taste. Set aside. In a large pan, heat vegetable oil over medium heat. Add sliced onion, cook for 2 minutes until slightly softened. Add thinly sliced tomatoes and cucumber, stir well, and cook for another 3 minutes. Season with remaining salt and ground black pepper to taste. In a separate pan, sauté shredded cabbage with a pinch of salt until tender but still crisp. Set aside.
Chef’s Insight
The combination of flavors and textures creates an exquisite sensory experience that pays homage to Kenyan culinary traditions while being vegetarian-friendly.
Notes
For a spicier version, add chili peppers to the vegetable sauté or serve alongside a hot pepper sauce.