Sinasir (rice pancakes) with squash and ginger sauce

Soak the dry rice overnight with plenty of water

The next day drain and wash the rice

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

Preheat the oven to 200°C/gas mark 6

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

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

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

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

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

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

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