Nigeria Corn Pancakes with Ube
This is what you make when you have left over corn mix from making Sapala – you shallow-fry small pancakes because you’re too lazy to deep-fry. It is better for your health so you proceed.
You serve it with steamed ube filled with Chili Beer sauce. Yes, I made boats of the ube by splitting them in half, perfecting them for stuffing. The key here is not to overcook them which is why I prefer steaming to boiling in water so you reduce the chances of overcooking them till the skins split. So yes, that demands vigilance as they cook or steam in water. You’re more than able.
The pancakes take minutes to cook, sizzle, golden, flip, set, remove.
To top? A chiffonade of scent leaves
They were okay. The children hated them and I thought they were middle-of-the-road okay. I think I would have preferred more texture, more crunch. As it was, they were soft – a bit too soft for my liking. Thankfully, the ube – steamed as it was – provided some measure of texture to cut through the monotony as did the pepper sauce.
I’m not sure I’ll be making this again. If I do, you’ll be the first to know.
[wpurp-searchable-recipe]Nigeria Corn Pancakes with Ube – – – [/wpurp-searchable-recipe]