Nigerian Fermented Brown Rice & Black-Eyed Pea Pancakes with Ugu Coconut Dip

How to Make It

1. 1

   Soak and Ferment the Batter

   Rinse the brown rice and black-eyed peas separately under cold water, then soak them in separate bowls with enough water to cover by 5 cm for 8 hours or overnight. Drain and combine them with the fenugreek seeds in a blender. Add warm water gradually and blend to a smooth, thick, pourable batter — similar to the consistency of evaporated milk. Pour into a large bowl, cover loosely with a clean cloth or plate (not airtight), and leave to ferment at room temperature for 8–12 hours. In Nigeria's warm climate, this process happens faster; look for a slight sour smell and small bubbles as signs of active fermentation.

   Tip: Do not add salt before fermentation — salt inhibits the beneficial bacterial activity. Ferment for up to 16 hours for a more pronounced probiotic profile and tangier flavour.
2. 2

   Season the Fermented Batter

   Once fermented, stir the batter gently. Add the 2 g of salt and mix well. Check the consistency — it should flow easily off a spoon. If it is too thick, add a small splash of water. The batter is now ready to cook.

   Tip: At this stage, you can stir in a tablespoon of ground crayfish or a pinch of ground uziza for an authentic Nigerian aroma boost without adding significant sodium.
3. 3

   Prepare the Ugu Coconut Dip

   While the batter rests, prepare the dip. Add the washed ugu leaves, desiccated coconut, grated ginger, scotch bonnet, garlic cloves, lemon juice, crayfish powder (if using), and 60 ml of water into a blender. Blend on high until smooth and creamy. Taste and adjust — add more lemon for brightness or a pinch of salt if needed. Transfer to a serving bowl and top with toasted sesame seeds.

   Tip: For a creamier dip, toast the desiccated coconut lightly in a dry pan for 2 minutes before blending — this intensifies the flavour and releases natural oils. The dip keeps refrigerated for up to 3 days.
4. 4

   Cook the Fermented Pancakes

   Heat a non-stick flat pan or cast iron skillet over medium heat. Lightly brush the surface with a small amount of red palm oil using a folded piece of paper towel — this prevents sticking and adds a subtle Nigerian flavour. Pour a ladle (approximately 80 ml) of batter onto the centre of the pan and gently swirl to spread it into a thin, even circle about 20 cm in diameter. Cook for 2–3 minutes until the edges lift and the surface looks set and dry. No need to flip — these cook through from the bottom, similar to a crêpe. Slide onto a plate and repeat with remaining batter.

   Tip: Keep finished pancakes loosely stacked on a warm plate covered with a clean cloth to prevent drying. For extra crispiness, cook slightly longer on low heat until golden at the base.
5. 5

   Serve and Garnish

   Serve 2 warm pancakes per portion, folded or rolled, alongside a generous portion of the ugu coconut dip. Garnish with extra toasted sesame seeds and a few fresh ugu leaf strips. For a clinical meal, pair with a boiled egg or a small portion of grilled tilapia to increase the complete protein content of the meal.

   Tip: For diabetes management, portion carefully — 2 pancakes per serving maintains a moderate glycaemic load. The fibre from the black-eyed peas and fermentation process further slows glucose absorption.