This is how I spent Shrove Tuesday, burying my face in this plate of the fluffiest, richest pancakes you’ll ever have. I am a lover of pancakes and I’ll use just about anything and turn it into a pancake. Have you tried plantain pancakes? I […]
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This is one recipe that warms my heart. In January I decided to be Vegan for 21 days and I fell in love with the lifestyle. Although I am not completely sold or ready to go on a plant based journey, it has certainly influenced […]
Gluten Free Protein Packed Pancakes? Yes Please! 🙋
Who knew Beans Pancakes could look and taste this good 😃
I am in love with this recipe and it has gradually become one of my favorite breakfast meal 😋😍
Try out my uberlicious Fluffy Beans Pancakes 🥞 with these simple readily available ingredients. Let me know if you try this recipe and how it turned out; I have a recipe video as well, check it out!
- 2 Cups of Peeled Black Eyed Beans
- 1 cup of Milk (dry measuring cup)
- 2 tsp of Vanilla Extract
- 2 tsp of Baking Powder
- 2 Eggs
- 1/4 cup of Sugar
- 1/2 tsp Kosher Salt
- 1 tbsp of Olive Oil
- Mix all ingredients in a blender.
- Transfer in a mixing bowl and whisk for 1-2 minutes to incorporate air into batter.
- In a frying pan, heat pan on medium low heat. The pan is ready when you splatter a little water on the pan and the water dances around the pan and evaporates.
- Add 2 tbsp of vegetable or canola oil. Once oil is hot, use a ladle or cooking spoon and scoop your batter into pan. Pancake is ready to flip once the edges are dry and bubbles start to appear and pop on the top surface of the pancake. Flip and cook for an additional 1-2 minutes or until lightly browned. Repeat process with rest of batter.
- Your food is ready! Serve with fruits, butter and/or syrup
Vegetable Stew- Jute Leaves/Ewedu/Molokhai Leaves
- Jute Leaves- 3 packs ( if you are not using spinach use 4 packs. You can chop leaves if you want).
- Chopped Spinach- A handful (optional)
- 4 Boneless Skinless Chicken thighs
- 6-7 Pieces of Prawns (optional)
- 5 Red Sheppard Pepper
- 3 Fresh Tomatoes
- 2 Scotch Bonnet Pepper (if u want less heat use 1 or take out the seeds)
- 3 Garlic Cloves
- 1 Sweet Onion- (extra ¼ cup diced)
- 1 Carrot
- 5-6 tbsp of Vegetable oil
- 500-600ml of Water
- 2 tbsp of All Purpose Seasoning
- 2 tbsp of Bouillon Powder (If using cubes- 2)
- 1 tbsp of Paprika
- 3 Bay Leaves
- 2 tsp of Kosher Salt
- Fresh Chili Pepper (For Garnish)
- Step 1 Blend tomatoes, red sheppard peppers, scotch bonnet pepper and half of the large onion. Put pepper mixture in a pot and boil until water dries out and it becomes a thick paste. Set aside.
- Step 2 Season chicken thighs thoroughly with all purpose seasoning on both sides.
- Step 3 Heat 2 tbsp of oil in a clean pot on medium heat and brown chicken on both sides. When chicken has been browned add your roughly chopped carrots, chopped onion (the other half) and crushed garlic cloves. Cook until vegetables become a bit soft and slightly browned. Add your water, bay leaves, salt and 1 tbsp of bouillon powder. Stir and cover on medium heat, cook for 10-15 minutes. Remove chicken and set aside, reserve stock.
- Step 4 In a clean pot, add 3-4 tbsp of oil to pot on medium heat. Add your diced onions and cook until soft. Add your cooked pepper mixture and fry for 5 mins, then add your paprika, bouillon, salt and fry for an additional 5-8 minutes. Add your stock, stir properly, cover and leave to cook on medium heat for 10-15 minutes or until oil begins to rise/float to the top. Taste for seasoning and adjust with salt if needed.
- Step 5 Add your jute leaves and chopped spinach. Stir properly and leave to cook for about 5 minutes. Add your prawns and sliced chicken thighs and simmer for 5 minutes.
- Step 6 Your stew is ready!!
Welcome to September! We are already getting to the end of what has been a beautiful and eventful year so far. I am honestly looking forward to Christmas! I think I am ready to see what 2018 holds for me😊. Today’s recipe is one that is so dear to my heart, this is literally my childhood😍💖. I had this for breakfast almost every other Saturday in my home with Freshly baked Agege Bread (local bread). Agege bread is super delicious and verrrryyy soft, and it is definitely not healthy for your waist line; this is one of the many reasons why I was a chubby child growing up (I say chubby to be nice to myself 😀). When I say every other Saturday is because my Mom made it her mission to incorporate beans into my diet once every week, and this fell on Saturdays. So I and my brother were forced to have beans porridge instead of Akara some Saturdays. The beauty of this Akara starts with taking a long 15-20 minutes walk to the Akara seller (she was the best Akara seller I have ever had) down my street and purchasing Akara for the entire family and then stopping by the bakery on my way back home to purchase freshly baked Agege bread; literally the bread is usually still piping hot because I purchased it as it gets out of the oven. We enjoyed this with hot chocolate ☕(shout out to Bournvita tea) and some of my family members will also enjoy the Akara with custard (Pap) (I do not like custard at all); oh the memories☺ Akara is very delicious, soft and fluffy and definitely worth the effort. You can serve for breakfast with bread or as an appetizer with sweet chili sauce, literally whatever your heart desires.
PS: I advise getting step 1 and 2 done the day before or more. Beans can last in the refrigerator for 3-4 days.
Now let’s get to it.
Akara (Bean Fritters)
- 2 Cups of Beans (brown beans preferable)
- 1 Bell Pepper or Red Sheppard Pepper
- 1 Scotch Bonnet Pepper
- 1 small Red Onion
- 1 Seasoning Cube
- ¼ Cup of Water
- 2-3 Cups of Vegetable Oil for Deep Frying
- Stand Mixer/ Hand Mixer
- Ice cream Scoop
- Step 1 To get your beans ready, soak beans in cold water for 6 mins, and then drain water.
- Step 2 In a blender, add 2 cooking spoons of beans and water enough to cover beans. Hit the pulse button only about 3-5 times so the skins can pull off the beans. Do not over do this step so you do not completely crush the beans, be very careful and us your eyes so you do not pulse more than needed. Also do not press the pulse button at a go, press the button for 2 seconds at a time.
- Step 3 Transfer beans in blender to the other bowl and repeat the same process with the rest of the beans. When you are done with the pulsing, rub beans between your palms to get the skins off the beans that did not get off in the blender. Pour the skins into a sieve so you do not block your drain. Repeat this process until you have clean skinless beans. I recommend using actual beans instead of bean flour because it tastes so much better and it has a better texture.
- Step 4 Add half of your cleaned skinless beans in your blender, add half of ¼ cup of water. Blend with your pulse button and then switch to smooth because you want your batter as smooth as possible. Add the other half of your beans and repeat process. The whole purpose of this batter is blending all ingredients with as little water as possible. Now this is where you use your eyes and sort of gauge what is going on in the blending. After adding your second half of the beans, if you are not able to get it all moving in the blender, add the second half cup of water as slowly as possible to make sure your beans blends freely and smoothly. You want to achieve a thick slightly loose batter.
- Step 5 Now add your onion, scotch bonnet and red bell pepper/red sheppard, seasoning cube and salt. Add salt according to preference and blend until you have a smooth batter. Transfer batter to your stand mixer and whisk for 5-7 minutes. Whisk continuously using a mixer or wooden spoon if you do not have any. Whisking your batter incorporates air which will make your batter fluffy and light.
- Step 6 Heat oil in your pan on medium heat until it is hot and ready for deep frying. To know when your oil is ready, use your ice cream scoop and add a little batter in your oil. If your batter shoots to the top immediately and it bubbles all around it, making the frying sound we all know and love, your batter is ready.
- Step 7 Scoop your batter into your oil and fry your Akara. You do not want your oil too hot as it will cook the outside faster than the inside. Fry for 5-7 minutes on both sides or until all sides are golden brown and properly cooked on the inside.
- Step 8 Your food is ready!!
- Step 9 Enjoy with Oats, Bread etc. or serve on its own as an appetizer.
Hello Everyone! Banana Bread is one of my favorite snacks that I make often. In my home, nothing goes to waste and all my soft, mushy bananas all go in making banana bread. The key to a good banana bread is using the softest banana […]