By Peta Searl

An adaption of a South Indian pancake which is traditionally made with black beans.

To make it you need a food processor or hand mixer


  • 225g cowpeas soaked in water over night
  • 2cm cube of ginger
  • 4 cloves garlic
  • 1 tsp salt
  • ¼ tsp turmeric
  • Bunch of coriander
  • Oil for frying


  1. Using the food processor blend all ingredients together add a little water to make a thick batter.
  2. Well grease a frying pan over a medium heat. Place a large wooden spoonful of batter into the center of the pan. Let it sit for a few seconds then lightly press on the centre of the pancake. Using a spiral motion, smooth the pancake out. Let it cook for 2 minutes and then flip over and cook for another couple of minutes.
  3. Stir the batter before making another pancake.

Serve with a multi green coconut relish

  • Using a mixture of greens, mustard, chard, kale, dandelions roughly chop and steam lightly.
  • Put in a food processor with some lime zest, dessicated coconut, garlic and ginger add a little olive oil. Blend until smooth.
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Anna Brazier
Anna Brazier is the editor of Naturally Zimbabwean. She was born in Zambia but has lived most of her life in Zimbabwe. She has a BSc in Ecology and an MSc in Sustainable Development and works as a consultant promoting sustainable agriculture, nutrition, traditional foods and community resilience in Africa and beyond. She lives in Harare with her husband and three children.