Sinasir (rice pancakes) with squash and ginger sauce

  • 12-15 pancakes
  • 2 hours plus time for soaking the rice overnight

These crispy on the outside, soft on the inside rice pancakes from Joké Bakare are filled with a slightly spicy, gingery butternut squash purée and dusted with herbaceous moringa powder.

First published in 2023

Ingredients

Metric

Imperial

Equipment

  • Blender

Method

1

Soak the dry rice overnight with plenty of water

2

The next day drain and wash the rice

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

Preheat the oven to 200°C/gas mark 6

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

  • 1 tbsp of baking powder
  • 1 tsp vegetable bouillon powder
  • 1 tbsp of yeast
  • 2 tbsp of sugar
  • 1 tsp salt
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

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

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

9

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

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

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

  • pickled red onion, for garnish
  • 1/2 tbsp of moringa powder
First published in 2023

Nigerian-born Adejoké Bakare made the transition from avid home cook to restaurant owner in a matter of months when she won the Brixton Kitchen competition in 2019 and opened the first iteration of Chishuru. Since then, she’s fast built a reputation as one of London’s boldest chefs thanks to her unique style of West African cookery, influenced by the contrasting food traditions of her parents, and has been rewarded with a Michelin star at Chishuru.

Get in touch

Please sign in or register to send a comment to Great British Chefs.

You may also like