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Danwake (bean flour dumplings)
Ɗan wake: chewy Hausa bean dumplings dressed with oil, yaji, onion and tomato
Roadside danwake sellers in Kano and Kaduna ladle the little dumplings out of big pots, then dress them on the plate with groundnut oil, a dusting of fiery yaji, raw onion and tomato. The dough is bean flour stiffened with baobab leaf powder and a pinch of potash or bicarbonate, which gives the dumplings their dark colour and springy bite. Boiled eggs are often served alongside; leave them out, as here, and the dish is fully vegan and still satisfying, thanks to the beans. A dough that is too soft falls apart in the water, so boil one test dumpling before you shape the rest. Chef's tip: drop the cooked dumplings into cold water straight away; it stops them sticking together and firms the surface.
- Total time
- 50 min
- Difficulty
- medium
- Serves
- 4
Ingredients
For the dumplings
- 9 oz black-eyed bean flourfrom African grocers; or chickpea flour
- 2 ⅞ oz plain flouror cassava flour
- 2 tbsp baobab leaf powder (kuka)gives colour and bite; optional but traditional
- ½ tsp bicarbonate of sodareplaces kanwa (potash)
- 1 cup waterroughly
To serve
- 4 tbsp groundnut oil
- 2 tsp yaji (suya spice)or chilli powder mixed with ground ginger
- 1 onionthinly sliced
- 2 tomatoessliced
- 3 ½ oz white cabbage (optional)finely shredded
- ½ tsp salt
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Method
0/6 doneStep 1: Mix 9 oz black-eyed bean flour, 2 ⅞ oz plain flour, 2 tbsp baobab leaf powder (kuka) and ½ tsp bicarbonate of soda in a bowl. Add 1 cup water gradually, mixing with your hand, until you have a soft but firm dough that holds its shape, like thick biscuit dough.
5 minStep 2: Bring a large pot of water to a rolling boil. Pinch off one walnut-sized piece and drop it in as a test; if it breaks up, knead in 2 tbsp more flour.
3 minStep 3: Wet your hands and shape the dough into small rough balls or ovals, dropping them straight into the boiling water as you go. Stir gently once so they don't stick to the bottom.
Step 4: Boil for 15–20 minutes, until the dumplings float, feel firm and are no longer floury when you cut one open.
18 minStep 5: Lift them out with a slotted spoon into a bowl of cold water, swirl, then drain.
1 minStep 6: Pile on plates, drizzle with 4 tbsp groundnut oil and sprinkle with 2 tsp yaji (suya spice) and ½ tsp salt. Top with 1 onion, 2 tomatoes and 3 ½ oz white cabbage and serve at room temperature.
Nutrition per serving
- Calories
- 420 kcal
- Protein
- 16 g
- Carbs
- 55 g
- Fat
- 15 g
- Fibre
- 9 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does danwake (bean flour dumplings) take?
- About 50 minutes in total: 20 minutes to prepare and 30 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- What can I use instead of plain flour?
- Self-raising flour, same amount (then leave out the baking powder).
- What can I use instead of bicarbonate of soda?
- Baking powder, three times the amount (the bake may taste slightly different).
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