Estimated Nutrition (whole recipe, rough)
Counts 7 of 10 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Onion | 1 medium (110g) | 44 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Wheat | not in our table | 0 |
| Leaf | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- ½ teaspoon potash
- 2 cups wheat flour or guinea corn flour
- 2 tablespoons baobab leaf flour (kuka)
- 1 cup water (adjust as needed)
- ½ teaspoon salt (or to taste)
- 3 tablespoons vegetable oil or palm oil (for serving)
- ½ onion , chopped (for garnish)
- Shredded cabbage or yaji (Hausa pepper spice; optional)
Directions
Dissolve potash in a small bowl with a little water and set aside.
In a large bowl, mix wheat flour (or chosen flour) with baobab leaf flour.
Add the dissolved potash solution gradually into the flour mix.
Slowly add water while stirring until you form a thick, smooth batter .
Bring a large volume of water to a boil in a pot. Using a spoon or hand, scoop small portions of the batter and drop them into the boiling water.
Let the dumplings cook for 10–15 minutes, or until they float and are firm to the touch.
Drain the dumplings and drizzle with vegetable oil.
Garnish with chopped onions and cabbage.