Try these bread recipes using sesame seeds
What's the story
Sesame seeds are a staple in most African cuisines, adding flavor and texture to a number of traditional breads. These tiny seeds are packed with nutrients and lend a unique taste to the dishes. From the crunchy topping to the nutty flavor, sesame seeds are an integral part of many African bread recipes. Here are five such recipes that highlight the versatility of sesame seeds in African baking.
Dish 1
Injera: Ethiopian flatbread delight
Injera is a sourdough flatbread from Ethiopia, famous for its spongy texture and tangy taste. Made from teff flour, injera is often topped with sesame seeds for added crunch and flavor. The seeds are either mixed into the batter or sprinkled on top before cooking. Injera serves as both a plate and utensil in traditional Ethiopian meals, making it an essential part of the dining experience.
Dish 2
Moroccan khobz: A staple bread
Khobz is a Moroccan round loaf that is commonly served with meals. Sesame seeds are often incorporated into khobz dough or sprinkled on top before baking. This bread has a crusty exterior and soft interior, making it perfect for dipping into stews or spreading with butter and jam. The addition of sesame seeds enhances its nutritional value and adds a subtle nutty flavor.
Dish 3
Nigerian moi moi: Steamed bean pudding
Moi moi is a Nigerian steamed dish made from blended beans, spices, and sometimes vegetables. Sesame seeds can be added to the mixture or used as a garnish before steaming. They add texture and nutrition to this protein-rich dish, which can be eaten alone or as part of a larger meal.
Dish 4
Ghanaian kelewele: Spiced plantain bites
Kelewele are spicy fried plantain bites from Ghana that are often seasoned with ginger, pepper, and other spices. While not traditionally made with sesame seeds, adding them can elevate the dish by providing an extra layer of flavor complexity without overpowering the other spices used in the recipe.
Dish 5
Sudanese kisra: Fermented sorghum bread
Kisra is a fermented sorghum flatbread from Sudan, served with soups or stews. Sesame seeds can be mixed into the batter or sprinkled on top before cooking, adding a nutty flavor and crunch. This practice is common across Africa, where sesame seeds are a staple in many traditional breads, adding flavor and nutrition to daily meals.