7 Heart Warming African Breakfast Ideas For Mother’s Day

Akara 1000x600 1

Mother’s day is once a year but for us, Mother’s Day is every day. We love celebrating our mothers for all the endless sacrifices they make for our sake. There are many ways to celebrate mothers and one good way is to pick a day and make your Mama a good old African breakfast. To help you with some ideas, we have compiled 7 African breakfast recipes you can choose from to surprise your Mom.

#1 – Home Made West African Crepe

[AdSense-A]

RatingDifficultyBeginner

ShareTweetSaveShareBigOven

Pancakes (African Style) By African Bites

Yields1 Serving
Prep Time1 hr 10 minsCook Time15 minsTotal Time1 hr 25 mins

These tender pancakes are a cross between crepe and American pancakes – a little thicker than crepes but not as thick as American pancakes . They are comparable to South African or Swedish pancakes , we call them African pancakes because to be honest , there is no name for it , other than pancakes . This is the pancake I know from Cameroon , West Africa, with slight variations. I can’t seem to get anything like this in restaurants or maybe it is just comfort food to me , one that has to be homemade.

 2 cups flourhttps://amzn.to/39llJMO
 1 ⅔ cups sugar
 6 eggs
 ¼ cup melted butter
 1 tsp vanilla flavor
 1 ½ tsp nutmeg
 ½ cup oil - optional

Ingredients

 2 cups flourhttps://amzn.to/39llJMO
 1 ⅔ cups sugar
 6 eggs
 ¼ cup melted butter
 1 tsp vanilla flavor
 1 ½ tsp nutmeg
 ½ cup oil - optional
Pancakes (African Style) By African Bites

Somali Puff Puff (Bur Saliid

Somalia Puff Puff

Nigerian Corned Beef and Herbed Akara

[AdSense-A]

RatingDifficultyIntermediate

ShareTweetSaveShareBigOven

Corned Beef and Herbed Akara(Fried Bean Fritters) By Nigerian Lazy Chef

Yields12 Servings
Prep Time10 minsCook Time15 minsTotal Time25 mins

Akara is still a Saturday morning staple for most Nigerian families. You can enjoy it with bread, garri or even pap or oatmeal. I can still perceive the aroma of the Akara from the Akara joint; which was close to my parent’s house. The sweet aroma of the bean batter against the hot oil, the melt in your mouth Akara ball folded into the cavity of a piece of Agege bread. Nawa!

 1 ½ cups Oloyin (honey) beans or Nigerian brown
  cup parsley Finely chopped. A handful works. You could substitute with scent leaves or basil - optional
 1 cup corned beef
 1 tbsp crayfish
 1 egg
 1 small onion (divided – chop half and set aside)
 2 2 small garlic cloves
 ½ inch of ginger (grated)
 1 habanero pepper or ata-rodo
 Bouillon cube or salt to taste
 Oil for deep frying

Ingredients

 1 ½ cups Oloyin (honey) beans or Nigerian brown
  cup parsley Finely chopped. A handful works. You could substitute with scent leaves or basil - optional
 1 cup corned beef
 1 tbsp crayfish
 1 egg
 1 small onion (divided – chop half and set aside)
 2 2 small garlic cloves
 ½ inch of ginger (grated)
 1 habanero pepper or ata-rodo
 Bouillon cube or salt to taste
 Oil for deep frying
Corned Beef and Herbed Akara(Fried Bean Fritters) By Nigerian Lazy Chef

Tanzania Mandazi (Buns)

[AdSense-A]


RatingDifficultyBeginner

ShareTweetSaveShareBigOven

Mandazi

Yields24 Servings
Prep Time2 hrs 15 minsCook Time20 minsTotal Time2 hrs 35 mins

One of my earliest cooking memories was when I asked my aunt to teach me how to make mandazis. I think I was about 8 or 9 years old, and I was very serious about learning how to do these. For some reason, we wouldn’t make these delectable little donuts at home. I got to eat them when I traveled to see my family, and only the old school grandmas and aunties knew the secret.

Of course, East African restaurants were pretty much nonexistent in Florida where I grew up (not that I can find any now that serve these in NYC…I’m just saying). So I felt I had to carry on the tradition!

 1 egg
 ½ cup sugar
 1 cup milk
 4 tbsp margarine, melted
 3 cups white flour
 ½ tsp salt
 oil for frying


Ingredients

 1 egg
 ½ cup sugar
 1 cup milk
 4 tbsp margarine, melted
 3 cups white flour
 ½ tsp salt
 oil for frying
Tanzanian Mandazi (Buns) By Aliya Leekong

North African Shakshuka 

[AdSense-A]

RatingDifficultyIntermediate

ShareTweetSaveShareBigOven

Shakshuka (North African–Style Poached Eggs in Spicy Tomato Sauce) by Serious Eats

Yields6 Servings
Prep Time25 minsCook Time25 minsTotal Time50 mins

Shakshuka (North African–Style Poached Eggs in Spicy Tomato Sauce) - Given its versatility, it's easy to see why. It's quick; it's simple; it's easy to scale up or down; it works for breakfast, brunch, lunch, dinner, or a midnight snack; and it's so primal that it barely needs a recipe.  Shakshuka is almost built for riffing.

 3 tbsp extra-virgin olive oil, plus more for drizzling
 28 oz can whole peeled tomatoes, crushed by squeezing between your fingers or with a pastry blender
 1 medium onion, thinly sliced
 1 large red pepper (bell pepper for milder heat, or a hotter variety, such as red horned pepper, depending on your heat preference), stems, seeds, and ribs removed, thinly sliced
 1 fresh small hot chili (such as jalapeño, serrano, or Fresno), stems, seeds, and ribs removed, thinly sliced
 23 cloves garlic, thinly sliced
 6 eggs
 Large handful minced cilantro, parsley, or a mix
 Sliced oil-cured black olives, feta cheese, or artichoke hearts, for serving (all optional)
 Crusty bread, for serving
 freshly ground black pepper

Ingredients

 3 tbsp extra-virgin olive oil, plus more for drizzling
 28 oz can whole peeled tomatoes, crushed by squeezing between your fingers or with a pastry blender
 1 medium onion, thinly sliced
 1 large red pepper (bell pepper for milder heat, or a hotter variety, such as red horned pepper, depending on your heat preference), stems, seeds, and ribs removed, thinly sliced
 1 fresh small hot chili (such as jalapeño, serrano, or Fresno), stems, seeds, and ribs removed, thinly sliced
 23 cloves garlic, thinly sliced
 6 eggs
 Large handful minced cilantro, parsley, or a mix
 Sliced oil-cured black olives, feta cheese, or artichoke hearts, for serving (all optional)
 Crusty bread, for serving
 freshly ground black pepper
Shakshuka (North African–Style Poached Eggs in Spicy Tomato Sauce) by Serious Eats

Cameroonian Lefombo (Sugary Donuts)

[AdSense-A]

RatingDifficultyIntermediate

ShareTweetSaveShareBigOven

Lefombos (Donuts, Bakery Fritters) By TCHOP-AFRIK'A Cuisine

Yields5 Servings
Prep Time1 hr 15 minsCook Time15 minsTotal Time1 hr 30 mins

When you think of Cameroon, you will remember "Mami Makala" in primary school and high school selling her succulent lefombos which were well coated with sugar. The lefombo in Cameroon is a very popular donut. it is sold by traders in schools, street corners, large intersections, and markets. It can be consumed coated with sugar accompanied by Pap or beans.

 600 g Flour
 150 ml Warm Milk
 120 ml Warm water
 60 g Butter
 60 g Sugar
 Salt to Taste
 Oil for Frying

Ingredients

 600 g Flour
 150 ml Warm Milk
 120 ml Warm water
 60 g Butter
 60 g Sugar
 Salt to Taste
 Oil for Frying

Directions

Lefombos (Donuts, Bakery Fritters) By TCHOP-AFRIK’A Cuisine

Kenyan Creamy Honey Uji

[AdSense-A]

RatingDifficultyBeginner

ShareTweetSaveShareBigOven

Creamy Honey Uji By Kaluhi's Kitchen

Yields2 Servings
Prep Time10 minsCook Time20 minsTotal Time30 mins

Creamy Honey Uji is Kenyan yummy delicious porridge. A richer in flavor and has more nutritional value. Fill your tummy with some.

 3 tbsp soghurm flour
 1 ½ cups cups of water
 ½ cup plain yoghurt
 ½ lemon, juiced
 3 tbsp honey

Ingredients

 3 tbsp soghurm flour
 1 ½ cups cups of water
 ½ cup plain yoghurt
 ½ lemon, juiced
 3 tbsp honey
Creamy Honey Uji By Kaluhi’s Kitchen

Responses

Your email address will not be published.