#LMsChowtime: Best Danwake

#LMsChowtime: Best Danwake

Danwake is a fine blend of beans flour and chlorophyll-rich kuka flour steamed to delightful succulence and cherished by the people of Northern Nigeria. Served with flavored sauce that will remind you of suya, this food is mouthwatering-good, not to mention healthy. You will have to get creative with its presentation and possibly garnish with some red, yellow and green veggies for pizzazz.

What do I Need?

  • 1 cup of bean flour
  • 1/2 cup cassava flour
  • 1 tablespoon of kuka flour (this is a dried baobab leaf flour)
  • 1 medium piece of edible potash (or a tablespoon of baking soda works as a good substitute)
  • 1 cup of water

For The Stir Fry

  • 2 chicken breasts sliced into small strips
  • 1 tablespoon garlic puree
  • 1 large red bell pepper sliced
  • 1 yellow bell pepper sliced
  • 1 small onion sliced
  • 12 cup green leaves like spinach or any green you have
  • 1-2 small scotch bonnet peppers (ata rodo)
  • 1 teaspoon of suya spice
  • 1/2 Season cube
  • 3/4 to a cup leftover stew or blended tomatoes and pepper stewed down.
  • 1 cooking spoon of vegetable oil
  • 1 tablespoon finely sliced spring onions

How to Make it

  1. Mix the flours in a bowl.
  2. In a separate bowl, place the potash in some warm water to allow to dissolve and pour slowly into the flour mix along with the water till its all incorporated. You should have a thick paste.
  3. Set a pot of water to boil. Do not put salt in them. Use a spoon or fingers to drop little balls of the flour mix into the water doing about 8 per time. Do not over crowd the pot. Leave to cook on medium heat for about 30-35 minutes so it can cook all the way through.
  4. Use a slotted spoon to remove the danwake and keep aside in a sieve or bowl.
  5. While the danwake is cooking, prep and start cooking your stir-fry.
  6. For stir-fry, heat up the oil, add the chicken and don’t stir at first until its browned well then start to move around. Add the stew or tomato & pepper mix and cook till it has reduced. Add the garlic, bell peppers and seasoning.
  7. Once the chicken is almost cooked add the danwake and toss through.
  8. Add the greens and toss again and serve immediately!
  9. Serve with a chilled glass of drink (I prefer chilled Coca-Cola)
Daniel Bishopp

Daniel U. Bishopp joined LA MODE in November 2020 to work on the features team covering fashion, culture, food and drink and technology in print and online. Before that, he worked for STYLE ME AFRICA.

No Comments Yet

Leave a Reply

Your email address will not be published.

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

About La Mode Magazine

La Mode Magazine an award winning magazine is founded by Mrs. Sandra Odige, a Nigeria based monthly publication established in 2011.  A digital and print publication known for its innovative and creative initiatives and style of publishing.

We have published over 20 editions with top notable personalities and celebrities of all works of life.

La Mode Magazine has the following main objectives amongst others:

  • To promote top notch fashion and lifestyle
  • To provide informative and quality content
  • Develop and encourage entrepreneurial skills
  • A medium for up to date information on fashion, lifestyle and entertainment


La Mode Magazine is committed to cover the fashion, lifestle and entertainment in Nigeria objectively and responsibly.

Contact us ;

Instagram/Twitter: @lamodemag

Website: www.lamodespot.com

Email: lamodemagazine92@gmail.com




La Mode Magazine