WIMBI-MORINGA/TERERE CREPES
With the increasing number of covid-19 cases in the country we are all hoping and praying that the world comes out of this challenging times. It is definitely not easy and more people are suffering from financial issues further affecting the mental well being. According to different surveys done across the country Kenyans face challenges in putting food on the table.
We often forget to appreciate what we already have. Sustainable agriculture is key to eradicate hunger. Off late I prefer cooking with what is available in the local market rather than to look for expensive ingredients in my cooking. By doing this we can also support our local farmers. I was watching the documentary THE BIGGEST LITTLE FARM by the couple John and Molly Chester which talks about sustainable farming and on how we could adopt it. This recipe is a total reflection on how to appreciate what we have. I have tried to blend in all the local ingredients available easily in our local market to create this recipe.
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| Moringa Leaves |
An awesome mix of wimbi, terere and moringa makes it a perfect healthy breakfast rather than the refined foods which we consume for break fast.
Wimbi is rich in protein, terere is rich in fibre and moringa is rich in calcium and anti oxidants. What else do you need for a balanced breakfast for your family? I hope you like it!!! |
| Ingredients for Crepes |
Wimbi flour-1 cup
Home baking flour- 1 cup
Finely chopped Terere/ Moringa leaves- 1/2 cup
Finely chopped onion- 2 tbspn
Coconut oil- 1 tspn per crepes
Water- 2 1/2 cups(add more water according to the type of wimbi flour you choose to use to get the consistency)
Salt to taste
METHOD:
1. Place all the dry ingredients/ greens/onion in a bowl and add water little by little to prepare a smooth batter.
Note: Depending on the type of wimbi flour you are using add more water to prepare the batter.
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| Crepes Batter |
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