The traditional Danwake is originally eaten as “Danwake da mai da yaji”, meaning“Danwake with oil and pepper” in Hausa. Although some local recipes such as this are recently adding a twist by making it “gourmet” or “assorted” which means additional ingredients, especially vegetables.
- 1 cup Danwake flour
- 250 ml Water
- 20 ml Vegetable oil
- 1 tbsp Red Pepper diced
- 1 large Onions
- 1 cube Seasoning
- 2 large Egg
- 1 large Tomatoes
- 1 medium Bell Pepper
- 1 medium Lemon
- Salt to taste
- Pour the flour in a bowl. Add water and thoroughly mix until a soft consistency is achieved.
- Cover and keep in a warm place for 5 minutes. This allows the mixture to settle and bind.
- Place eggs in pot of boiling water, add a teaspoon of salt to the water.
- Boil eggs for 10-12 minutes. Remove,place in cold water. peel and slice the eggs.
- Half-fill a medium size pot with water and bring to boiling.
- Use your fingers to scoop the Danwake dough, in balls and drop into the pot of boiling water. (Make as many balls as possible but not too many as to over-spill while cooking).
- Cover the pot half way and allow cooking for 3 to 5 minutes. Remove the balls and place in cold water to cool for 2-3 minutes.
- Remove from the cold water and place in a bowl. Add the olive oil, salt, seasoning cube, salt and red pepper to the Danwake balls and toss until evenly mixed.
- Slice the tomatoes, bell pepper and onions and add to the bowl.
- Finally, sprinkle some lemon juice onto the Danwake (optional).