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





  • Blender



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

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

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

  • 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