Nigerian Toasted Soybean and Uda Pepper Sticks

How to Make It

1. 1

   Preheat and Prepare Your Baking Tray

   Preheat your oven to 190°C (375°F). Line a large baking tray with parchment paper and set aside. Allow the oven to fully preheat before baking to ensure even crispness.

   Tip: If you have a convection (fan) oven, reduce temperature to 175°C for more even browning.
2. 2

   Mix the Dry Ingredients

   In a large mixing bowl, combine the whole wheat flour, soybean powder, baking powder, ground uda pepper, ground uziza leaves, cayenne pepper, garlic powder, and sea salt. Whisk together thoroughly so all spices are evenly distributed throughout the flour mixture.

   Tip: Taste a tiny pinch of the dry mix before adding wet ingredients — this is your chance to adjust seasoning before baking.
3. 3

   Add Oil and Bring Together

   Drizzle the cold olive oil or groundnut oil into the dry ingredients. Using your fingertips, rub the oil into the flour mixture until it resembles coarse, sandy breadcrumbs with no large lumps. Work quickly to keep the mixture cool — this is key to a crisp texture.

   Tip: Cold oil is essential. If your kitchen is warm, chill the oil in the freezer for 10 minutes before using.
4. 4

   Bind the Dough

   Beat the egg white lightly with a fork and add it to the mixture along with 2 tablespoons of cold water. Mix with a fork or your hands until a firm, non-sticky dough just comes together. Do not overwork the dough — mix only until it holds its shape. If the dough feels dry, add water one teaspoon at a time.

   Tip: Overworking activates gluten and makes the sticks tough rather than crisp. Handle gently and briefly.
5. 5

   Roll and Cut Into Sticks

   Lightly flour a clean surface with a little whole wheat flour. Roll the dough out to about 5mm (¼ inch) thickness. Using a sharp knife or a pizza cutter, cut the dough into long sticks approximately 1.5cm wide and 10–12cm long. Carefully transfer them to the prepared baking tray, spaced slightly apart.

   Tip: Use a ruler for uniform sticks — even sizing ensures all sticks bake at the same rate.
6. 6

   Top with Seeds and Bake

   Lightly brush the tops of each stick with a very thin layer of water or the remaining egg white. Sprinkle sesame seeds or hemp seeds evenly over the tops, pressing them gently to adhere. Place the tray in the centre of the preheated oven and bake for 18–22 minutes, or until golden brown and firm to the touch.

   Tip: Start checking at 18 minutes — oven temperatures vary. The sticks should sound hollow when tapped on the bottom.
7. 7

   Cool and Serve

   Remove the sticks from the oven and allow them to cool on the tray for at least 10 minutes before serving. They will crisp up further as they cool. Serve warm or at room temperature with a light Nigerian pepper dip, mashed avocado, or plain yogurt spiced with a pinch of suya spice.

   Tip: Store cooled sticks in an airtight container at room temperature for up to 4 days, or freeze for up to 6 weeks. Reheat in the oven at 160°C for 5 minutes to restore crispness.