Ingredients (to serve 2 hungry people)

for the coconut plantain pancakes:

1 super ripe yellow plantain

1/2 cup coconut flour

1/2 cup gluten free self-raising flour (optional)

1 tablespoon coconut sugar

1/2 teaspoon bicarbonate of soda

1/2 teaspoon baking powder

1/2 teaspoon all spice

2 pinches of pink himalayan sea salt (although any old salt will do to be fair)

2 eggs

2 cups of coconut milk

coconut oil (for frying)

For the chofi bacon AND EGG:

4 smoked turkey bacon rashers

1/4 large white onion

1/4 scotch bonnet pepper

a shake of black pepper

1 inch cube of ginger

1 clove garlic

coconut oil (for frying)

2 eggs

for the sizzurpp:

2 tablespoons coconut sugar

squeeze of half a lime

1/2 cup of water

(or alternatively just drizzle on some raw African honey and a squeeze of lime)

and for sipping on:

squeeze of the other half of the lime

some slices of fresh ginger

crushed ice

the one and only Old Jamaica Ginger Beer

prosecco (or champers if you’re fancy)

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HOW you can make IT

1. peel, quarter and boil your plantain in some salted water.
2. once your plantain is cooked (you’ll know its cooked when you are able to pierce the centre with ease), drain, rinse off in some cold water and transfer to a big mixing bowl – then mash!
3. throw the remainder of your pancake ingredients in to the mixing bowl- EXCEPT the eggs – and whisk them up into a smooth batter.
4. crack those eggs, separate the whites from the yolks and whisk up those whites until light and fluffy. add the yolks into the pancake batter and whisk. then FOLD in the fluffy egg whites.
5. now fry those pancakes in a hot frying pan with coconut oil and try not to eat them as you go!
6. if you can multitask whilst frying the pancakes – throw the onion, scotch bonnet and black pepper, ginger and garlic in a blender and…well…blend – voila! fresh chofi marinade.
7. pour your fresh chofi marinade over the turkey bacon rashers and leave to marinate (whilst you continue flipping pancakes).
8. oh and before I forget – boil the eggs.
9. fry your bacon in a frying pan with coconut oil.
10. serve your boiled egg (shells off obvs) and your chofi bacon on top of your pancakes (or slightly to the side – whatever floats your boat).

1. put your coconut sugar, water and a squeeze of lime in a small saucepan and bring to boil. (watch it! the sugar will dissolve and the mixture will thicken up quickly – don’t let it burn!)
2. drizzle the coconut sizzurp all over that badass plate of coconut plantain pancakes, chofi bacon and egg! allll over!

it wouldn’t be a good brunch without some bubbly – so throw some crushed ice, ginger beer and as much prosecco/champagne/pure heaven as you feel like into a big glass! add a squeeze of lime and a slice of fresh ginger for the heck of it and you’re done!

NOW, EAT! DRINK! AND chill!… AFRICAN style!