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African

Danwake

A Northern Nigerian street breakfast of soft bean-flour dumplings speckled green with baobab leaf powder, boiled until springy and tossed with groundnut oil, then buried under crumbled kuli-kuli, raw onion, tomato and fiery yaji.

Breakfast8g+ fibre
40 min20 prep · 20 cookMedium603 kcalper serving
Danwake

Method

  1. Crush 1 pinch of kanwa to a fine powder and stir it into 90 ml of warm water. Leave it to stand 5 minutes, then carefully pour off the clear liquid into a jug and throw away the gritty sediment at the bottom — this water is what makes danwake springy rather than crumbly.
  2. In a wide bowl, whisk together 80 g of bean flour, 40 g of cassava flour, 1 tbsp of kuka and 0.5 tsp of salt until evenly green-flecked.
  3. Add the kanwa water a splash at a time, mixing with your hand, until the flour comes together as a stiff, smooth dough that holds a shape without cracking. You may not need all the liquid. Knead firmly against the side of the bowl for 4 minutes; the dough should feel slightly tacky but leave your palm clean.

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Per serving

603kcal
23gprotein
113gcarbs
15gfat
17gfibre

Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.

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