Sinasir (rice pancakes) with squash and ginger sauce

Instructions

1. Step 1

   Soak the dry rice overnight with plenty of water

2. Step 2

   The next day drain and wash the rice

3. Step 3

   Blend the soaked and washed rice with the cooked rice with some water, adding more water until it is the consistency of cream

4. Step 4

   Preheat the oven to 200°C/gas mark 6

5. Step 5

   Add the baking powder, vegetable bouillon, yeast, sugar, salt and the rice and mix thoroughly. Set the mixture aside until it rises, about 1 hour

6. Step 6

   Toss the squash in some oil to coat it and then transfer to an oven tray. Roast in the oven for 10 minutes or until caramelised

7. Step 7

   Heat up some oil in a pan, and then add the onion and sweat it for 4 minutes. Add the ginger and garlic and then cook everything for 7 more minutes.  Add the diced bell pepper, roast squash, turmeric, dawadawa, coconut milk and the chilli. Bring to a simmer, and then remove from the heat and season to taste. Add half the moringa powder and mix well

8. Step 8

   Blend the squash mixture until very smooth and transfer to a piping bag

9. Step 9

   When the sinasir mixture has risen, add the diced spring onions

10. Step 10

    Fry a spoonful of the batter in a small pan, cooking on the first side for roughly 5 minutes before flipping. You should have enough batter to make 12-15 pancakes

11. Step 11

    To serve, pipe the squash purée onto a pancake and add 2 pickled onion rings. Fold the pancake in half then dust the top with some of the remaining moringa powder