Abada: Bambara vegetable pancakes with pepper relish By Chef Moyosore Oluwa Odunfa-Akinbo
Featured at the Africa Food Systems Forum 2024.
Ingredients:
- 200 grams Bambara flour
- 1 bulbs Onion
- 1 small knob Ginger
- 100 grams Tomatoes
- 2 large pieces Red bell pepper
- 1 cob Local corn on the cob
- 1 pieces Carrot
- 2 pieces Chillies
- 20g Egusi seeds (optional)
- 50 ml Vegetable oil
- 1 small bunch of Basil, thyme, any local herb
- 1 small bottle Akabanga
- 50 grams sugar
- 10 grams baking powder
Method:
Prepare the vegetables: Remove the corn from the cob, chop the bell peppers, carrots and onions; grate the ginger.
Add 3/4 of the onions, chillies and ginger into a pot with the vegetable oil (reserve a few tablespoons for frying), cook on a low heat until translucent and fragrant- about 15 minutes.
Toast the egusi seeds in a dry pan, reserve some for garnish.
Roast the bell peppers and tomatoes in an oven for 15 minutes or over an open fire for 5 minutes, until blackened. Place in a bowl and cover with foil to allow the skin to soften.
Peel the skin off the bell peppers and tomatoes and blend with the onion, ginger and oil. Add salt and pepper to taste, reserve.
Mix the Bambara flour with water until it forms a thick paste- similar to pancake batter. Add sugar, salt, pepper and baking powder.
Using a whisk, whip for about 5 minutes to combine.
Heat a teaspoon of palm oil or vegetable oil in a pan, add the batter to form small circles in the pan.
Cook on a low heat for about three minutes on each side until cooked through.
In a medium pan, heat up a drizzle of oil, add the reserved onion, ginger and chillies and stir fry until fragrant. Add the corn and cook until soft. Add the carrots and bell peppers and stir through. Take off the heat.
To serve, place the pancake on a plate, add a dollop of red bell pepper sauce, a dash of akabanga and garnish with herbs or seeds of your choice.