This nourishing dish is inspired by malawah-a traditional Somali pancake batter- layered with sauteed farm vegetables, fragrant spices, and farm-fresh eggs. Versatile enough for breakfast, lunch, or dinner, it’s comfort food wrapped in culture and flavor.
Sunrise Malawah & Veggies
By Naima Dhore
Ingredients
Veggies:
- 1 cup okra, sliced
- 2 cloves garlic, minced
- 1 cup chard, chopped
- 1 cup kale, chopped
- 1 bell pepper, diced
- 1 cup spinach, chopped
- 1 medium onion, diced
- 2 green onions, sliced
- 2 tomatoes, diced
- 2 tablespoons chopped cilantro
- 4 eggs
Spices
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon curry powder
- Salt, to taste
Garnish:
- Watermelon radish, thinly sliced
- Fresh parsley, chopped
For the Malawah:
- 1 cup flour
- 2 eggs
- 1½ cups milk
- 1 tablespoon butter (plus more for cooking)
Instructions
Prepare the Malawah Batter
In a blender, combine flour, eggs, milk, and butter. Blend until smooth and free of lumps.
If the batter seems too thin, add a bit more flour until you reach a smooth, pourable consistency.
Cook the Veggies: Heat a tablespoon of oil in a large pan over medium-high heat. When the oil is hot (but not smoky), add onions and garlic. Sauté until golden brown and fragrant. Add tomatoes and cook for another minute, then reduce the heat to medium. Stir in the remaining vegetables—okra, kale, chard, spinach, bell pepper, and green onions. Season with garlic powder, onion powder, curry powder, and salt. Cook until the vegetables are tender but still vibrant. Lightly beat the eggs and pour them over the veggies. Gently fold until the eggs are fully cooked and incorporated.
Cook the Malawah:
Heat a nonstick or cast-iron pan over medium heat. Add a small amount of butter or oil, then wipe it evenly with a napkin.
Pour a ladleful of batter into the pan, spreading it in a circular motion to form a thin pancake (about 8–10 inches wide, depending on your pan). Cook until bubbles disappear and top and bottom are golden brown. Flip and cook the other side until fully done with either oil/butter. Repeat until all the batter is used.
Pour a ladleful of batter into the pan, spreading it in a circular motion to form a thin pancake (about 8–10 inches wide, depending on your pan). Cook until bubbles disappear and top and bottom are golden brown. Flip and cook the other side until fully done with either oil/butter. Repeat until all the batter is used.
To Serve:
Plate a generous scoop of the veggie and egg mixture. Garnish with watermelon radish and fresh parsley. Serve with warm malawah on the side—and a drizzle of hot sauce for an extra kick.
Enjoy this beautiful farm-fresh meal, made to nourish both body and soul.
With Love,
Naima
