Experience the perfect Nigerian breakfast trifecta: smooth Yellow Ogi, vegetable-packed omelet, and crispy fried plantains. This comforting combination captures the essence of home-cooked West African breakfasts.
In a bowl, mix Poshy Yellow Ogi flour with cold water until smooth. Boil 1.5 cups of water and slowly pour it into the slurry while stirring constantly. Stir until it thickens into a pudding-like texture. Cover and steam for 3–5 minutes.
Tip: Yellow Ogi has a naturally sweet flavor.
In a bowl, whisk eggs with onions, peppers, salt, and pepper.
Tip: Whisk until well combined and slightly frothy.
Heat oil in a pan, pour in the mixture, and fry on both sides until fluffy and golden.
Tip: Cook on medium heat for even cooking.
Peel and slice the ripe plantain diagonally.
Tip: Slice at an angle for larger, more attractive pieces.
Heat oil in a frying pan, and fry until golden brown. Drain on paper towels.
Tip: Fry in batches to avoid overcrowding.
Scoop Ogi into a bowl, serve with warm omelet slices and fried plantains. Enjoy with a smile - it's home on a plate.
Tip: Arrange components attractively for maximum appeal.
| Calories | 450 kcal |
| Protein | 15g |
| Carbohydrates | 55g |
| Fat | 20g |
| Fiber | 4g |
| Sodium | 320mg |
* Nutrition information is approximate and may vary based on preparation methods.
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