1 CHAPTER ONE SOUPS AND SAUCES (CONTINENTAL) Soup is a one-dish item that can sometimes serve as a complete meal.

Soups are tasty and nutritious. They can be served alone or accompanied by croutons, buttered toasts, dinner rolls or plain bread triangles and crackers. There are different types of soups: a) Clear soups made from thin stocks. b) Creamed soups-made from basic stocks and thickened with milk, flour or starch, with other ingredients added. c) Pureed soups-thickened by puree of ingredients, usually by first boiling them, then blending them and filtering the mixture to gain the thickened mixture. In preparing soups, follow these suggestions; 1. Use acceptable stock from meats or fish. Dehydrate stocks such as chicken seasoning cubes, maggi cubes and dadawa cubes can be used as alternatives. One maggi or chicken seasoning cube added to 250m1 of water equals 250rnl of beef or chicken stock. 2. All food items such as meats and vegetables added must be in bite sizes. 3. Excessive heat can cause cream soups to curdle, therefore use moderate heat. 4. Avoid excessive use of spices and seasoning. Sauces are forms of liquid or semi-liquid soup preparations that are served with another food item. They are used to assist in presenting the food item and to complete the use of that food. Unlike soups, sauces cannot be served alone. Sauces can be used a) As background for food items e.g. tomato sauce, b) As a binding agent to hold foods together (e.g mayonnaise) c) As a topping on another food (e.g. custard sauce for cake and puddings and ketchup for meats). Sauces need: a) Stock, as the basic ingredient; b) Seasonings to provide the major taste c) Colour agent which must come from the stock and d) The thickening agent which may be eggs, flour or starch egg yolks provide good colour as well. In preparation of sauces, the fat is first melted, the flour is stirred into it, then the stock is poured into it and the mixture is cooked (simmered) In some gravies and sauces ,the starch or flour is first mixed with cold water before putting the fat and other ingredients. It is important not to overcook the flour fat mixture, but allow enough time for even distribution. MINCED BEEF SOUP 300 grams minced beef 1 litre of water 2 medium of tomatoes (chopped) 2 stalks celery (sliced) 1 tsp pepper (ground) tsp thyme 3 carrots (diced) of small head cabbage (cutup) 2 large potatoes (diced) 1 medium onion (sliced) salt to taste 1 seasoning cube

Method 1. Clean and prepare all the vegetables as indicated. 2. Put the minced beef in a sauce pan and cook for about 10 minutes. Add water and salt to taste. 3. Boil for 5 more minutes. 4. Add the remaining ingredients except tomatoes and cook for another 15 minutes. 5. Add the tomatoes and simmer slowly for 10 minutes more. 6. Serve hot with crackers or toasted bread as appetizers. Serves 10. Note: Flake fish (cooked) can be used in place of minced beef and other flavorings can be added.

2 FRENCH ONION SOUP (APPETIZER) 60g margarine tsp curry 40g onions, peeled and thinly sliced tsp thyme (3-4 medium Onions) Salt and white pepper to taste 3 tbsp flour tsp sugar (optional) 1 liter beef stock 2 slices of bread (for toasting) Method 1. Melt the margarine in a large saucepan over a moderate heat. 2. Stir in the onions and add the sugar. Cook uncovered, stirring constantly till the onions are light brown. 3. Sprinkle flour over the onions and cook for 2-3 minutes. 4. Pour on the stock and stir to blend the flour. 5. Add the remaining ingredients and cook over low heat. Simmer the sauce with pot covered for about 1015 minutes. 6. Cut the bread slices into cubes and toast in preheated oven or grill to make croutons. 7. Spoon the soup into soup bowls and top with the toasted bread serve hot. FRESH PRAWN SOUP (APPETIZER) 45g/3tbsp margarine 1 onion, finely chopped 1 sweet red pepper (seeded and chopped) 2 sticks celery-finely chopped 1 seasoning cube 2 garlic clove, grated Salt and pepper to taste 1.5 litre fish stock tsp thyme tsp crushed bay leaf 225g raw peeled prawns and boiled 3 tbsp flour 2 spring onions chopped

Method 1. Melt the margarine and add the onion, pepper, celery, green onion and garlic. Cook gently to soften. 2. Stir in the flour and cook over gentle heat for 2-3 minutes, stirring occasionally. 3. Pour in the stock gradually, stirring well. 4. Add the thyme, bay leaf and any other remaining ingredient. Add the prawns and cook for about 2 minutes. 5. Reduce heat and allow to simmer for about 5 minutes until thickened. Remove from heat and remove the bay leaf. 6. Top with chopped green onions before serving in soup bowls. Serve with buttered toasts. PRAWN/SHRIMPS COCKTAIL 1 cup (400g) cooked prawns / shrimps 3 stalks celery, diced 4-5 tbsp mayonnaise tsp salt lettuce leaves chopped green pepper 2tbsp ketchup 1 tbsp lemon juice

METHOD 1. Put the cooked prawns on a board and cut in to pieces. Place the prawn chunks in a mixing bowl, add the mayonnaise, celery, green pepper, salt and lemon juice. Mix with a fork. 2. Toss together and serve salad on lettuce leaves placed in cocktail glasses or salad bowls. Drop ketchup over top to garnish the salad. Chill before serving as appetizer LIVER/KIDNEY SOUP 250g kidney 200g liver 1 bay leaf 2 tbsp margarine

3 2 large potatoes 1 litre of water 1 large onion 1 chicken seasoning cube 3 medium carrots salt and pepper to taste. Method 1. Prepare the first five ingredients by cleaning, washing and cutting them into cubes or dices. 2. Place them in a baking dish, then add salt, pepper and remaining ingredients. Cover the dish. 3. Place in the oven and bake for about 1 hour until the ingredients are tender. 4. Remove bay leaf and serve hot. Boiling method may be used. Makes 5-6 servings STEAK SOUP 400 grams steak, cooked and cut 1 small onion, finely chopped 2 tsp. parsley leaves, finely chopped tsp. thyme 200g peas 1 Chicken seasoning cube tbsp margarine

teaps. nutmeg 1 litre boiling water 2 tbsp flour 2sliced celery stalks Pepper and salt taste 1 bay leaf

Method 1. Placed steak chunks in a large pot with onion, herbs and seasonings. 2. Pour water or stock over them and add cook for 15 minutes. 3. Melt margarine in a saucepan and add flour and a little liquid from meat to the fat and stir until smooth. 4. Add the flour-fat mixture to the soup, stirring constantly until slightly thickened. Stir in the peas. Simmer for 5minutes. 5. Serve into soup plates and garnish with tomato slices. Serves as appetizer for 4-6 guests. STEAK/CHICKEN SOUP 250g cooked beef/chicken (deboned) 4 potatoes 2 carrots tsp curry 1 bay leaf 500m1 water/stock 1 litre margarine/oil salt and pepper to taste 1 medium onion 1 seasoning cube

Method 1. Cut the beef/chicken into 72-inch cubes or cutlets 2. Cut the onions, carrots and potatoes into inch cubes. 3. Place all the ingredients in a saucepan and add the water. 4. Season the entire mixtures with the salt and pepper. 5. Cook mixture for about 30-40minutes till meat and vegetables are tender. 6. Remove the bay leaf and stir gently to thicken the sauce. Serve hot as appetizer. BROWN ONION SOUP I large onion (sliced) 1 tbsp. flour 2 tbsp margarine 1 litre of beef stock 500g cooked beef cubes

1 tsp. fresh garlic (minced) pinch of curry salt and white pepper to taste 1 seasoning cube

Method 1. Melt half of the fat over low heat and fry onion slices until light brown. Remove onion and set aside. 2. Melt the remaining margarine and add the flour.

4 3. Gradually add beef stock, salt , pepper , garlic and any other seasoning. 4. Stir in the fried onion slices. Add the beef cubes. 5. Cook for 10 minutes and serve hot with toasted bread as appetizer. Makes 5- 6 servings. CHICKEN SOUP 2 tbsp margarine 500g cooked chicken in strips or chunks. 1 tbsp flour, 2 tables. chopped onion

1 litre chicken stock salt and pepper to taste. pinch thyme and curry

Method 1. Put flour and margarine in a saucepan and mix together. 2. Add the cooked chicken and stock gradually while stirring. 3. Cook over medium heat, and stir in the thyme and curry, and allow soup to simmer for 10 minutes. 4. Serve hot with buttered yeast rolls or bread slices. Make - 6 servings. CREAM OF TOMATO SOUP 1 table spoon dry milk 1 tbsp salt 1 can tomato juice tsp pepper 1 tbsp margarine 1 tsp soy sauce 1 tbsp flour 500m1 beef stock seasoning cube. Method 1. Stir together milk and flour, fat and stock in a saucepan. 2. Cook and stir the mixture until thick and well blended. 3. Add the salt, tomato juice, pepper soy sauce and seasoning cube. Stir frequently. 4. Simmer for 5 minutes and serve hot with toasted bread triangles. Serves 6-8. CREAMY FISH SOUP 1 medium scale fish, cooked and deboned 750 fish stock 1 large onion- in 1 inch cubes 4 carrots- in 1 inch cubes 1 tbsp chopped parsley or celery 2 tbsp margarine or vegetable oil

4 potatoes- in 1 inch cubes 1 bay leaf, Salt and pepper 1 50m1 milk (diluted) 100g cooked peas

Method 1. Melt the margarine or heat vegetable oil. Stir in onion and the flour. Add the potatoes, salt, pepper, carrots and bay leaf. 2. Stir in the fish stock and cover pot to allow potatoes be cooked about 10 minutes. 3. Separate the deboned fish into chunks of about 1 inch sizes. Add the fish and the remaining ingredients. Stir gently and cook for another 3 minutes. Stir in the cooked peas 4. Remove from heat and serve into soup bowls accompanied with buttered toasts. Garnish with chopped parsley or cucumber dices. MIXED VEGETABLE SOUP (APPETIZER) 1 large onion, chopped 2 lives beef stock 2 fresh tomatoes, chopped 1 bay leaf 1 tsp chopped garlic grated cheese 1 stalk celery (chopped) salt to taste

5 250g kidney beans 250g peas/green beans 3 tsp white pepper 2 cups cabbage (chopped)

Method 1. Melt the margarine and add the onion, pepper, celery, green onion and garlic. Cook gently to soften. 2. Stir in the flour and cook over gently heat for 2-3 minutes, stirring occasionally. 3. Pour in the stock gradually, stirring well. 4. Add the thyme, bay leaf and any other remaining ingredients. 5. Reduce heat and allow to simmer for about 15 minutes until thickened. 6. Add the prawns and cook for about 2 minutes. Remove bay leaf. Top with the chopped green onions or cucumber as garnishing before serving in soup bowls. PARSLEY TOMATOES APPETIZER 5 medium tomatoes 3 tbsp olive oil 1 cucumber 3tbsp red wine vinegar 1 tbsp minced parsley tsp salt Method 1. Wash and cut the ripe firm tomatoes in to 4 segments in each. Slice cucumber thinly. 2. Mix together the olive oil, red wine, vinegar and salt 3. Place cucumber slices in a flat dish and arrange the tomato segment in between the cucumber arrangement. Sprinkle with the minced parsley and the olive oil mixture over the vegetables. Chill before serving. CURRY SAUCE 500mI chicken or beef stock 2 tsp dried onion flakes 2 tbsp curry powder 1 tsp margarine 200g peas (optional) 2 tsp grated ginger 2 tsp flour/corn flour salt to taste 1 chicken seasoning cube

Method 1. Combine all ingredients in a saucepan, mixing well. Simmer for 2 minutes, stirring constantly until thickened. 2. Serve with braised beef, chicken or over plain boiled rice. WHITE SAUCE (MILK GRAVY) 1 tbsp margarine 250m1 diluted milk 1 tbsp flour salt and white pepper to taste tsp lemon juice/vinegar Method 1. Melt margarine and blend in flour. Add milk and seasonings. 2. Simmer, bringing up to a boil and stirring constantly for 3 minutes until thickened. 3. Serve as sauce for shrimps and fish fingers or fish balls. YELLOW SAUCE 1 tbsp flour 4 tbsp melted margarine 1 tsp salt tsp pepper 150m1 milk 2 eggs (beaten) 1 seasoning cube

6 Method 1. Mix flour and half of the fat in a saucepan. Add seasonings until smooth. 2. Add milk and bring to boil, stirring constantly. 3 Stir in beaten eggs. 4. Gradually and the rest of melted fat. Simmer for 5 minute 5. Serve on fried fish or roasted chicken. COOKED SALAD CREAM 1 tsp dry mustard l50ml milk 3 tsp sugar 4 tbsp white vinegar pinch black/white pepper 3 tbsp melted margarine 1 tsp salt 1 tbsp flour 1 or 2 eggs Method 1. Mix flour and melted margarine. Beat eggs and milk. 2. Gradually add egg mixture to flour mixture over low heat while stirring. 3. Add the mustard, white pepper and salt, stirring constantly until smooth. 4. Stir in the vinegar and cook for about 2 minutes. Remove from heat and cool. Serve over vegetable salads. SEA FOOD SOUP 300g large shrimps 300g oysters 300g clams 1 or 2 medium fresh pepper (chopped) 1 cooked fish (flaked) 1 can mushroom (sliced) 3 large tomato (cubed) 300g crab meat tsp curry 1 medium onion tsp thyme 1 tsp white pepper 1 can tomatoes puree/sauce 500m1 water 2 tbsp vegetable oil

Method 1. Clean and cut fish into bit size. 2. Place in a bowl and add onion, mushrooms, pepper and diced tomatoes. Add the cleaned shell fish (shrimps, clams, oysters, crab). 3. 1-Teat the vegetable oil in a saucepan and pour in the water. 4. Add the fish mixture, thyme and curry. Cook for 20 minutes. 5. Add the puree tomato sauce and salt. Additional water can be added if needed. 6. Simmer for 10 minutes and serve hot over boiled rice, yam or potatoes. Serve 6-8 persons LEEKAND POTATO SOUP 30g margarine 2 large potatoes 4 medium sized leeks salt to taste 1 onion pepper to taste 1.2 litres chicken stock tsp nutmeg 1 stalk celery or parsley tsp curry 1 fresh chili pepper 1seasoning cube 1 tbsp milk Method 1. Clean vegetables, dice onion, potatoes and chili pepper. Chop the celery and slice the white part of leeks. 2. Melt fat, add potatoes, onion and stock. Cover pan and cook for 6 minutes till potatoes are cooked. 3. Add the leeks, celery, chilli pepper and seasonings. Stir well, cover again and cook for about 2 minutes.

7 4. Remove from heat and stir in milk before serving as appetizer.

SPAGHETTI SAUCE 400 ground beef 2 tbsp vegetable oil 1 small onion 2 fresh garlic grated large grated ginger 2 large fresh tomatoes (cubed) 1 tbsp flour

300ml water 1 tsp sugar 1 tbsp vinegar 1 green pepper (chopped) 1 can tomato paste pepper and salt to taste 1 seasoning cube

Method 1. Mix together flour and vegetable oil and set aside. 2. Put minced beef, onion, garlic and ginger in a saucepan. 3. Apply heat and cook until beef is cooked (about 10 minutes). 4. Stir in the tomato paste, green pepper and chopped fresh tomatoes. 5. Gradually add water and vinegar to the flour mixture and stir into the ground beef mixture. 6. Season with salt, seasoning cube and add pepper to taste. Simmer for 5 minutes. 7. Serve hot over plain boiled spaghetti, rice or macaroni. CHICKEN CORN SOUP chicken cut-up 1 1/2 litre water 1 large onion 2 diced hard cooked eggs 1 cob fresh corn/1 can processed corn 1 celery stalk tsp curry tsp tsp grated garlic and ginger 1 tbsp flour tsp white pepper salt to taste

Method 1. Wash and cook the chicken with the water to cover it in the pot for about 20 minutes. 2. When cooked, remove the bones or debone the chicken Cuts. 3. Cut the fleshly parts into small slices, discard the bones and return to the stock. 4. Add diced onion, celery and spices. 5. Stir in the corn and eggs, turning the soup gently. 6. Make a batter with some of the broth, salt and flour. 7. Thicken the soup with the flour mixture and cook till onion, corn and celery are cooked. 8. Simmer for 3 minutes to improve taste. 9. Serve hot with crackers as an appetizer. Serve 6-8. NIGERIAN SOUP AND SAUCES Nigeria soups, stews and sauces are similar to continental types. They may be light or thickened. Although they do not make complete meals, they are highly valued aspects of meals. They are usually used a accompaniments or toppings to carbohydrate food forms. Thin soups such as pepper soups can be served alone as appetizers. Most soups and sauces are normally composed of assorted variety of ingredients that are rich in proteins, vitamins and minerals. Also, various optional ingredients are use a to thicken the soup. The list includes assorted edible seeds such as melon, apon (agbono), groundnuts, cotton as well as yam, cocoyam, plantain, cornstarch and cassava starch pastes. Vegetables like bitter leaf, spinach, waterleaf, and pumpkin leaves are generously used in either fresh or dry forms. Palm-oil, groundnut-oil, soyabean and melon-oil are the popular types of fats used in the preparation of the soups and sauces. Various types of local spices and condiments re usually added to soups to enhance flavour, to thicken and to stabilize the soup products. Most of the soups and sauces dont need garnishing because of their colourful natures, the

8 abundance of meats, fish and vegetables used. Some of the soups and sauces are available in convenience forms. Examples are ready to use pepper soup, melon and apon soup preparations. They are available on supermarket shelves. The recipes presented are simple enough for anyone to prepare. BEEF OFFAL (PEPPER SOUP) 1 medium sized beef/kidney 1 small lime leaf (fresh) 250 tongue/ heart 4 lemon grass leaf 3 tbsp melon seeds (optional) salt to taste 300g cleaned tripe (shaki) 1 seasoning cube 250g liver 1 litre water 1 tsp ground dried pepper Pinch tsp potash (optional) 2 seeds African nutmeg (crushed) 1 pod of enge or uda (seeds removed and crushed) Method 1. Wash and cut the meat into bit-sized chunks. 2. Put in a pot with half of the water and tsp salt and cook till tooth-done. 3. Combine the remaining water, washed and lemon grass leaves and lime leaf. Mix well. Continue to cook. 4. Now place the melon seeds in a dry frying pan. 5. Place over heat and toast the melon seeds until they are lightly browned. Grind melon seeds and spices to a smooth paste. 6. Dissolve this mixture with a little liquid from meat stock and stir into the soup. 7. Add pepper, salt and potash. Stir well and allow the soup to simmer for about 10 minutes more. 8. Serve hot in soup bowls as appetizer. Note: Goat meat offals or cut-up hen can be used in place of beef offals. Lemon grass, lime leaf and lemon may be left out to make thin soup while other local spices may be included if desired. BITTER LEAF SOUP 450g lean beef, cooked I small stock fish 300g smoked fish 250g washed bitter leaf 1 wrap locust bean 4 tbsp ground crayfish 250m palm oil salt and pepper to taste 2 pieces cooked cocoyam/yam 500ml water/stock 1 seasoning tube

Method 1. Prepare stockfish and smoked fish and boil till tender. 2. Add the beef stock, palm oil and cooked beef. Cover and leaves to boil for 5 minutes. 3. Pound the thickener (cocoyam/yam) into 2 balls, add to the boiling mixture and cover pot. Simmer for about 5 minutes. 4. Now add the crayfish, seasoning cube, pepper and locust bean. Stir in the bitter leaf and leave to simmer for 5 minutes for tastes to blend. The soup becomes thicker. 5. Season with salt to taste. 6. Remove from heat and serve hot with pounded yam balls. WATER LEAF SOUP 600g beef (cut-up and cooked) 300m1 palm oil 1 tsp ground pepper 4 fresh tomatoes (ground) 1 medium onion, ground salt to taste 1 tsp ground locust bean sachet seasoning mix

9 4 cups picked water leaf cup ground melon 250m1 cup water dry fish, cleaned 2 tbsp ground crayfish

Method 1. Heat palm oil and fry the beef cutlets lightly. 2. Add all the ground ingredients except the melon. Stir well into the oil and meat: Add 1 cup of water and stir in the melon. Cook gently under low heat. 3. Stir in the fish and continue cooking. 4. Wash the water leaf very well and chop into small bits. Add seasoning, pepper and salt to the soup and simmer gently until cooked. Serve with pounded yam or amala balls. BEEF/FRESH FISH TOMATO SAUCE (STEW) 400g Cooked beef tsp thyme 1 (8z) tin tomato Paste 1 tsp curry 4 large tomatoes 1 beef seasoning cube 3 large flesh peppers 200ml beef broth/water 1 large Onion salt to taste. 300m1 vegetable oil Method 1. Wash and blend the tomatoes, pepper and half of the onion. 2. Pour vegetable oil in a sauce pot and beat the oil to slight smoking level. 3. Add the sliced onion pieces and fry till lightly brown. 4. Stir in the ground ingredients and allow the sauce to cook for about 5 minutes, stirring occasionally to prevent burning. 5. Add the paste and keep cooking the sauce at medium heat till it is almost dehydrated and starts forming small lumps. 6. Stir-inn beef and fry together for about 5 minutes. Stir well and add the beef broth salt and other seasoning. 7. Simmer for 10 minutes stirring occasionally, unti1 taste is well blended. 8. Remove from heat and serve over hot boiled rice, yam or plain boiled beans. Boiled chicken in place of beef. BEEF AND FISH OKRO SOUP 250 Cooked beef; cut up medium dried-fish 20 medium-sized fresh okro pods 2 large fresh pepper 1 large fresh tomatoes (optional) 1 Seasoning cube 4 tbsp ground crayfish 250 palm oil 1 small onion 40ml of beef/broth water small bunch of pumpkin leaf

Method
1.Wash and grate okro; chop onion, pepper and tomato and set aside. 2.Combine cooked beef lumps, bee broth or water in a pot and heat at simmering temperature. 3.Clean and remove bones from dry fish and add to the boiling meat and liquid. . 4.In another sauce pan, heat the oil to when it starts smoking and fry onion and grated okro in the oil for 5 minutes. 5.Stir in the tomato and pepper. Fry for two minutes and pour okro mixture into the boiling meat- fish mixture. Mix well. 6.Add remaining ingredients except salt and vegetable. Cover pot and cook for 2 minutes 7.place vegetable at the top of the soup, sprinkle with salt and mix gently but thoroughly. Cook uncovered over low heat for 2 minutes or till the soup is heated through. 8.Serve hot in large soup bowls to be eaten with pounded yam or garri balls. Serves 6.

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Note: To improve the drawing consistency, eliminate the use of fresh tomato.
MIXED VEGETABLE SOUP
200g cooked beef and broth 1 medium dry fish 1 bunch of pumpkin leaf 1 bunch spinach greens 2 bunches water leaf 1 medium onion 6 fresh scent pepper 1 seasoning cube litre palm oil ground dry crayfish salt to taste periwinkles (optional) dry shrimps/prawns 4 medium fresh tomato

Method 1. Wash and chop the vegetables and onion set aside. 2. Blend the pepper and tomatoes. 3. Place palm oil in a sauce pot, heat slightly to almost smoking point. Fry the chopped onion, ground pepper and tomato mixture stirring well to prevent burning. Steam for about 5minutes. 4. Add beef broth (100ml) and cover to simmer. Add the shrimps, periwinkles cooked beef, cleaned and boneless dry fish. Crush in the seasoning cube. Season with salt. 5. Stir in all the chopped vegetables one after the other and cover the pot to steam for 3-5 minutes. 6. Remove from heat without over cooling vegetables. Serve hot with pounded Yam, Semovita, Fufu orAmala balls.
HERB OKRO SOUP 20 medium okro fruit (fresh) 4-6 tbsp palm oil 2 tsp ground pepper 4 tbsp ground crayfish 1 medium dry fish 1 bunch pumpkin leaf 1 bunch black pepper leaf (Fresh Ozizza) 1 seasoning cube 200g cooked beef litre beef stock salt to taste dry prawns, shrimps or periwinkle (optional)

Method
1.Prepare the dry fish, prawns and cooked beef and place in a sauce pot with the beef stock. 2.Add the palm oil and apply heat to cook for 5 minutes, stirring once. 3.Wash okro fruits thoroughly and grate coarsely. Set aside. 4.Wash the leafy vegetables thoroughly and slice/chop finely . 5.Stir in the grated okro and keep the soup boiling uncovered.

6.Add the seasoning cube, grounded pepper and salt and stir briefly. Stir in the chopped vegetables and cook for about 2-3 minutes, without overcooking. 7.Remove from heat and serve with hot Amala, pounded yam or cassava meal.
FISH/CHICKEN PLAIN MELON SOUP WITH OKRO cut-up older chicken (hen) 10 large dry prawns (ekpa) Medium dry fish 1 seasoning cube 1 cup of melon seeds (ground) pinch of potash wrap fermented melon (ogiri) (opt) salt to taste 2 tbsp ground crayfish 5 medium okro pods (optional) chopped. Method 1. Cut up older chicken into serving sizes, wash place in a pot, season with salt and cook in 200ml water until cooked. 2. In another 200m1 of water in a separate pot, dissolve the ground melon and pepper. 3. Add the chicken broth and bring to full boiling. 4. Add the cooked chicken, washed prawns, cleaned fish and fermented melon and the seasoning cube.

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5. Sprinkle salt over the soup and add pinch potash. Mix well and bring soup to boil again cooking for 10 minutes. 6. Add okro if desired and simmer for 5 minutes till soup is slightly thickened. Stir occasionally to prevent burning. 7. Serve warm as soup with pounded ripe plantain and starch or garri balls. Dry fish and may be used instead of chicken. The thin soup without okro is good for dieters and adequate for convalescents, Spinach greens may be used in place of okro. BEEF MELON AND VEGETABLE SOUP 400gs cooked beef 1 small bunch chopped spinach or pumpkin leaves 1 medium smoked fish small tomato tin 1 small mar. tin melon seed ground small washed bitter leaf 1 small marg. Tin beef broth salt to taste 4-5 large tomatoes 1 seasoning cube 1 large onion-chopped 3 tbsp ground crayfish 4 large fresh peppers 1 small marg. Tin palm oil Method 1. l. Blend the tomatoes and peppers. 2. Mix the ground melon see and locust bean with half of the hot beef broth to a thick paste and Set aside. Debone and clean the fish. 3. Pour palm oil into sauce pot and heat till it begins to smoke. 4. Add the onion and fry till lightly brown. 5. Stir in the tomato mixture and steam till almost the dehydrate, stirring constantly. Add the dissolved melon, mix well and cook for 5 minutes with pot covered. Stir occasionally. 6. Cook till the melon-tomato mixture sets and forms small lumps or curdles. 7. Stir in the remaining water/beef broth, dry fish, beef and bitter leaf. Mix well and cover and bring to boil, allowing it to bubble for 10 minutes, stir occasionally. 8. Season with salt to taste, addthepumpkn1eagtth and boil again for 5 minutes 9. Serve warm as soup with pounded yam baits, corn meal balls or garri balls. Serve 6-8 DRY FISH PALM OIL SAUCE (Uncooked Method) 12 pieces of a small tuber yam 150m1 tin palm oil Water for boiling yam 3-4 tbsp crayfish 1 tsp ground pepper tsp potash 4 small sized dry fish salt to taste Method 1.Boil the yam in enough water to cover the yam pieces. 2.Put pepper and crayfish into a wooden mortar. Pound till smooth. 3.Add potash and palm oil. Mix well with pestle till oil is mixed in the sauce. Remove cooked yam pieces and reserve t liquid. 4.Gradually pour some quantity of the liquid into the thick sauce i the mortar Mix thoroughly with the pestle. Add salt to taste. 5.Roast the dry fish lightly and put them hot into the sauce to absorb it. 6.Using the pestle, squeeze the fish gently to soften them. Serve over the boiled yam or unripe plantain. Do the top of the sauce with palm oil, if desired. Serves . BREAD AND SHRIMPS APPETIZER 250g cooked shrimps 2-3 tbsp mayonnaise cucumber 6-8 slices whole wheat/plain bread 2 tsp chopped colon Method 1. Wash and chop the cucumber and set aside. 2. Chop the cook shrimps and combine all the ingredients, except bread in a bowl, mixing well. 3. Spread between two slices of bread and cut into triangles of each sandwich. 4. Garnish with tomato wedges and serve as appetizers.

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CHAPTER TWO VEGETABLES, FRUITS AND.SALADS Vegetables and fruits are important to meals. They may serve as main, side, or desserts dishes. They are good sources of vitamins and minerals as well as rouphages. When buying vegetables, always chose fresh vegetables and fruits instead of canned or frozen ones in order to obtain the true flavor, texture and colour and nutrient. Also choose fruit and vegetable that are firm, fresh, tender or crisp, uniform in colour, well- shaped and without cuts, or blemishes. When you cook these items, ensure that you use little amount of water and that you dont over cook them. Excessive heat destroys some of the nutrients in fruits and vegetable and softens them. The colour is also affected by excessive heat. The cooking methods for fruits and vegetables should be selected to enhance maximum retention of nutrients, flavours and optimum palatability. Freshly picked vegetables such as leaf vegetables will cook for a shorter period than vegetables such as legumes and root vegetables. Blanching and steaming of vegetables can help to retain flavour colour and food value. Vegetables and fruits are prominent components of salads. The following is a brief note on salads. VEGETABLE SALADS Salads are dishes containing vegetables or combinations of fruits and or vegetables which can be improved with protein items such as meat, eggs or fish. Salads may be served as a separate course, as an appetizer or an accompaniment to main dish. Almost in all cases Salads are served with some kind of dressing or cream. Salads are nUttOiili1C they provide rich sources of vitamins (A& C) iron, and rouphages. All salads have the main ingredients, garnishes and dressings or creams which act as seasonings. In preparing salads, follow these guidelines. a)Ensure that the salads ingredients are fresh, clean and crisp. Wash and rewash vegetables properly before using. b)Cut the items in bite sizes or as indicated in the recipe .Avoid mushy products . c)Ensure that there is variety in colour texture and taste of items or ingredients. d)Proper hygiene must be maintained when preparing salads in order to avoid contamination by harmful bacteria. e)Vinegar or salted water must be used to wash and rinse the vegetables and fruits to destroy any available bacterium that can cause food poisoning. Use tools to wash and arrange the items and keep salad well garnished.

f)Add salad cream to vegetable salad just before serving. g)Ensure that the prepare salads are adequately chilled or refrigerated before served.

FRUIT SALADS
Fruit salads are more delicate and lighter than vegetable salads. They are often used as light and refreshing appetizers or desserts. In preparing the fruits, all seeds, inedible skins, stems and the like must be removed to make eating easy. Syrup can be added to fruit salads. The syrup is made by heating 75 grams sugar in 250ml water with lime or lemon juice until the mixtures changes to light brown. It is cooled and poured over the prepared fruits. All fruit salads should be chilled before they are served SAUTE VEGETABLES 500g green leafy vegetable (Spinach) 1 medium onion 200g flaked fish 1 green pepper 100g fresh prawns (cleaned and cooked) 2fresh scent pepper 4 firm tomatoes 25g margarine/I 14 tbsp vegetable oil salt to taste. Method 1. Wash and slice the leafy vegetable. Set aside. Wash onion, tomatoes and peppers very well and chop them. 2. Place a frying pan over heat and melt the margarine. 3. Add the chopped onion, tomatoes, peppers, prawns and the flaked fish. Cook for 1 minute and stir in the leafy vegetables. 4. Cook gently for about 5 minutes till fat is absorbed and vegetables are cooked. 5. Serve hot as an accompaniment to plain boiled rice, yam, potatoes or plantain. Top with fried or poached egg.

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BEEF-VEGETABLE KEBABS 250 cooked beef 1-2 potatoes 4 small onions 1 seasoning cube 3 carrots tsp curry and white pepper 1 green pepper tsp thyme, ginger etc 12 small sized tomatoes 4 wooden skewers/toothpicks Method 1.Peel and cut potatoes into 1- inch cubes and place in ice water to prevent disco10uration. 2.Cut carrots into I-inch segments. Deseed the green pepper and cut into 1-inchsquares. . 3.Cut the beef into chunks of I-inch cubes. Wash onions and cut each into 4 parts. . 4.Combine the beef chunks and the vegetables including the drained potatoes in a bowl. 5.Add the seasonings and toss very well. Alternate chunks of meat and vegetable on skewers. 6.Place in a grilling dish and cook over medium heat for about 30 minutes. Serve as appetizer or snack.

MIXED VEGETABLE SIDE DISH

250g sliced carrots 2 stalks celery (sliced) 250g sliced green beans 100g sweet corn tsp curry small cabbage

salt and pepper to taste tsp soy sauce 1 sliced onion 2 tbsp vegetable oil

Method 1. Parboil the green beans, carrots and peas. (If fresh) and set aside. 2. Hear the oil in a frying pan and combine all the ingredients in the oil. Toss well while cooking over medium heat. 3. Stir- fry for 5-6 minutes and serve as side dish with potatoes or cereals (rice, noodles etc) with grilled or fried chicken/beef. CRISPY POTATO CHIPS 2 medium Irish potatoes per person Salt and white pepper ice water vegetable oil for frying

Method 1. Wash and peel potatoes. Cut them into medium size strips or slices. Alternatively, kitchen wonder can be used to cut potatoes. 2. Soak the potatoes in ice water for about 30 minutes or 1 hour. Remove, dry thoroughly. 3. Sprinkle salt on the potato strips and fry in deep fat fryer. When slightly brown, remove from oil and drain. 4. Place beside the meat dish, sprinkle some pepper on them. if desired and top with ketch-up. This can also be baked in the oven by placing in a well-grease aluminum foil which is wrapped securely. STEAMED CABBAGE (side dish) 1 small head of white cabbage 3 tbsp margarine 1 tsp salt to taste 1 onion sliced. Method 1. Wash and slice cabbage. Wash in salted water and leave to drain. 2. Steam the shredded cabbage for 2 minutes. Drain thoroughly. 3. Add the salt, onion, toss and mix completely. 4. Place in a fry pan, dot with margarine and stir fry for about 3 minutes. 5. Serve as side dish with rice or potatoes. 4-6 GARDEN EGG SAUCE

14 3 medium fresh garden eggs 1 medium onion 4-6 medium tomatoes 150m1 vegetable or palm oil 4 fresh pepper salt to taste Method 1. Wash and peel garden eggs. Cut into thin slices an set aside. 2. Now slice the tomatoes, pepper and onions. 3. Heat the oil in a frying pan and proceed to frying the onions, tomatoes and9epper to half-cooked. 4. Add the sliced garden egg and season with salt. Cook for 5minutes longer for taste to blend. 5. Remove from heat and serve with fried or boiled yam, potatoes or plantain. Server 4. Add flaked fish if desired. TOMATO-AVOCADO SALAD 2 avocado pears 2 tbsp lemon juice 2medjum tomatoes tbsp salt Lettuce or cabbage leaves tbsp vinegar 1 tbsp sugar 3 tbsp vegetable oil. Method 1. Wash and slice the lettuce or cabbage leaves. Wash, cut each avocados into six segments and peel the skin. Arrange the cut avocados on a flat dish lined with the lettuce or cabbage slices. 2. Wash and cut tomatoes into segments. Place the tomatoes on t h e lettuce leaves in between the avocados. Combine sugar, lemon, juice, oil, salt and vinegar. 3. Sprinkle the vegetables with lemon juice mixture and chill before serving. SHRIMP-EGG SALAD (Appetizer) 100 cooked shrimps salt to taste 1 tbsp lemon juice tsp ground pepper 3 stalks celery, sliced sliced lettuce leaves 4tbsp mayonnaise 2 hard cooked eggs, sliced. Method 1. Chop the shrimps in to pieces. Sprinkle them with lemon juice. Add the celery and mayonnaise. 2. Season with the salt and pepper and mix lightly. 3. Place the salad on a flat dish lined with sliced lettuce leaves. Garnish with the egg slices and chill before serving SAUTE SPINACH GREENS 500g greens (spinach or fluted pumpkin) 1 medium onion Margarine or vegetable oil 2-3 fresh scent peppers (optional) salt to taste 1 green scent pepper 100g fresh prawns

Method 1. Wash and slice green leafy vegetables, onion, and the scent peppers. Set aside. 2. Clean and parboil the fresh prawns shrimps if available. 3. In a frying pan, melt the margarine and add the vegetables, onions, pepper and prawns. Season with a little salt. 4. Cover and cook for 3 minutes till fat is absorbed. Stir gently and heat through for 1 minute longer. Serve hot with tomato sauce as a side dish or accompaniment for boiled or Jollof rice, boiled or fried yam or plantain. EGGNOG SALAD 1 egg 1 cup flaked coconut

15 250m1 milk 1 cup orange juice 1 tbsp sugar or honey sachet of plain gelatin 1 cup mixed fruits(pineapple, watermelon, orange, tangerines, pawpaw) tsp nutmeg. Method 1. Mix the eggnog (milk, egg and sugar) ingredients. Soften g e 1 a tin in the orange juice and melt over hot water. 2. Combine the rest of ingredients and pour into small cups and chill. 3. Chill in freezer until firm. Serve as dessert. GOAT MEAT AND YAM CASSEROLE 600g cooked goat meat (deboned) (cutlets) medium tuber yam 2 stalks lemon grass leaf 4 scent leaves 2 tbsp ground crayfish 2 tsp ground African nutmeg 2 crushed and seeded enge pods 1 seasoning cube salt and pepper to taste water for boiling yam

Method 1. Peel Yam, wash and place the yam pieces in a saucepan. Put enough water to cover the yam and put to boiling. 2. When half-cooked, add the cooked goat meat (cut-up) to the yam and continue boiling for another 15 minutes till yam is cooked and meat is tender. Tie the lemon grass to make a bunch. 3. Add the prepared herbs, scent leaves, spices, crayfish, pepper and salt. Stir well and cover. Leave to boil for another 10 minutes 4. Stir well again, remove the lemon grass bunch and any other edible spices/herbs. Serve hot in plain form or topped with palm oil drops. With boiled unripe plantain (5-6 fingers) may be used in place of yam. STIR-FRIED GREENS 1 medium bunch spinach leaves tsp salt cup water 2 tbsp vegetable oil 1 medium onion/sliced 1 fresh pepper-chopped/sliced

Method 1. Wash and chop leaf vegetables. 2. Bring water to boil and add salt. Blanch, chopped leaves and set aside. 3. In a medium pan, heat the vegetable oil and fry fry onion and pepper slices. 4. Add the blanched green leaves and toss as you fry. Do not over cook. 5. Serve as a side dish with jollof rice or top over stew. Makes 6-7 servings. RED AND GREEN COLESLAW 4 carrots- shredded 1 tspsa1t 600g shredded. Green cabbage 2 tbsp white vinegar 200g shredded red cabbage 3 tbsp granulated sugar. 50g shopped green pepper Method 1. In a large bowl, combine cabbages, carrots, green pepper and onion. Set aside. 2. Combine the remaining ingredients mixing well. Pour over vegetables and mix well. 3. Chill before serving. Makes 6 servings. VEGETABLE RELISHES 1 celery stalk in strip 3 carrots in strip 2 tbsp mayonnaise tsb salt

16 1 cauliflower in chunks graded onion 3 large firm tomatoes in sections 2 tbsp milk 2 cucumbers in slices Method 1. Prepare the vegetables (the first five ingredients), vegetables wash in salted water or vinegar solution. Set aside to drain. 2. Mix all the remaining ingredients in a bowl and place in the c of a flat dish or tray. 3. Arrange the prepared vegetables around the bowl. The mi serves as a dip for the vegetable. Chill before serving as appetizers CRUNCHY CAULIFLOWER 1 large head cauliflower 1 onion, sliced 4 tbsp margarine 2 carrots, sliced diagonally 2 hardboiled eggs 1 green chill pepper, chopped Salt to taste Method 1. Remove the large outer green leaves, leaving the pale green leaves. 2. Trim off the hard stem and cut cauliflower well small chunks. Wash cauliflowers well and place in salt water. Cook for about 5-6 minutes and drain off the water. 3. Melt the margarine in the small frying pan and add the onion. 4. Stir in the carrot slices, pepper and cooked cauliflower. Season with salt if necessary. Stir-fry for3 minutes and serve hot. Garnish with egg white slices around the dish and the yolks as topping on the cauliflower. MIXED VEGETABLE SALAD 4 medium carrots (diced/grated) 1 small can peas 1 small sized cabbage 1 head lettuce 100g sweet corn 3 firm tomatoes (diced) 1 can baked beans 1 small cucumber-sliced 2 hard cooked eggs-sliced 1 onion sliced and blanched. 1 medium beet root diced blanched green pepper diced salad dressing/cream/mayonnaise

Method 1. Peel and dice carrot and cook in boiled water for 5minutes. Drain off the water and cool. 2. Peel and slice cucumber thinly. 3. Wash and slice cabbage and lettuce thinly. Wash again with vinegar and salt solution. 4. Drain the green peas and baked beans and 5. Now toss and mix all the vegetables in a salad bowl or arrange them in layers, with lettuce leaves as under liners. 6. Garnish the top with egg slices, peas and baked beans. 7. Chill well in the refrigerator and serve with salad cream. Makes 8 servings. Note: Carrots can be sliced or grated in long strips and used in the raw state instead of dicing and blanching. Alternatively, arrange the vegetables on a flat dish in diagonal or circular arrangement. SALAD CREAM II 4 tbsp evaporated milk 2-4 tbsp vegetable oil 2 eggs yolks 1 tsp sugar 1 tsp mustard tsp salt 2 tbsp white vinegar/lemon juice tsp white pepper 2 tsp boiling water

17 Method 1. Place yolks, vinegar, pepper, salt, sugar and mustard in a bowl and whisk well. 2. Pour oil gradually, whisking continuously. 3. Add the boiling water and milk after whisking well. 4. Continue whisking till mixture is thick. If mixture is too thick, add a little milk or vinegar to thicken, take another egg yolk with tsp water and add to mixture and whisk well. CARROT-CUCUMMBER SALAD 3 large carrots (shredded) 2 large cucumbers, peeled and diced 4 tbsp shredded coconut 1 tbsp sugar salt to taste 2 tbsp mayonnaise

Method 1. Put all ingredients except mayonnaise in a salad bowl or arrant vegetables by alternating them and having the salad well garnished. 2. Chill and top with mayonnaise before serving. Make 8 servings. CABBAGE SALAD small firm white cabbage I stalk celery or spring onion 2 large carrots, grated long of one beet root (diced) 3 tbsp shredded coconut small onion 50g cashew nuts (optional) 2 firm ripe tomatoes salad cream to taste 1 green or red apple

Method 1. Prepare cabbage and shred finely. 2. Wash and chop celery or spring onion. 3. Chop onion, cashew nuts and apple with skin 4. Mix all ingredients together. 5. Put in salad bowl and garnish with wedges of tomatoes. 6. Chill and serve with salad cream or mayonnaise. CUCUMBERAND COCONUT SALAD 3 medium cucumbers 2-3 carrots 1 small coconut Lettuce leaves/cabbage 100g roasted peanuts (pealed) Mayonnaise Method 1. Wash cucumbers, slit and remove the seeds. Reserve one for slicing. Now shred the cucumbers. Set aside. 2. Remove the hard brown back of the coconut and shred or grate as well. Sanitize vegetable very well to destroy harmful micro organisms. 3. Peel and grate the carrot in long pieces and combine all the shredded vegetables in a bowl. Toss gently and set aside. Slice the lettuce or cabbage leaves and set aside. 4. Crush the peanuts and combine all the ingredients. 5. Line a flat dish with the lettuce or cabbage leaves and serve the salad on the leaves. Slice the remaining cucumber and to serve. Garnish with cucumber slices. Top with mayonnaise. POTATO SALAD 4 large potatoes- cooked and diced 2 stalks spring onion/celery-chopped tsp salt 3 hard boiled eggs, chopped 1 small onion chopped tsp white/black pepper 4 tbsp mayonnaise or salad cream

18

Method 1. In a large, combine all ingredients, excepts salad cream. 2. Add the cream or mayonnaise and toss lightly. 3. Serve chilled. Makes 6 servings PLAIN EGG SALAD 4 hard boiled eggs (diced) 1 stalk celery-finely chopped 2 tbsp mayonnaise/salad cream green pepper-finely chopped 1 small onion-chopped (optional) tsp white pepper

Method Place the diced eggs, chopped celery, green pepper and white pepper in bowl. 3. Add the salt and mayonnaise or cream. 4. Gently toss the ingredients together, making sure that the eggs dc not scatter much. 5. Now fry the onion in small fat or oil until golden brown and add to the salad. 6. Refrigerate before serving into cocktail glasses. Garnish with few shredded carrots or sweet red pepper. Serves a starter on appetizer or a snack with crackers/toasted bread. SWEET CORNAND EGG SALAD 4 hard cooked eggs 2 bunches lettuce leaves sliced 1/2 green pepper-chopped 5 large fresh shrimps cooked 2 tbsp mayonnaise pinch salt and white pepper 1 tbsp lime/Lemon juice 2 stalks celery-diced 200g sweet corn Method 1. Chop the shrimps and dice only 2 cooked eggs. 2. Prepare the other vegetables and combine the diced eggs shrimps, green pepper, celery and sweet corn. 3. Toss them lightly together and season with salt and white pepper. 4. Line a flat dish with the lettuce leaves. 5. Spread the egg salad over the lettuce leaves and garnish with the remaining eggs (cut in segments) or seeded tomatoes. 1. Chill and top with mayonnaise before serving FRUIT BASKET / SURPRISE 4 firm bananas-sliced 4 orange-peeled and chopped 1 medium pineapple watermelon 2 firm ripe mangoes or pawpaw 4 tbsp sugar cup raisins (optional) 1 cup pineapple juice/water 2 limes

Method 1. Cut across the pineapple to the leafy end smaller than the other part. The leafy end serves as cover for the larger part of the pineapple. 2. Use sharp knife to scoop out the inside of the pineapple and reserve the shell. 3. Prepare the other fruits by slicing bananas and chopping others. 4. Squeeze out the juice from one lime and pour over sliced bananas to prevent browning. 5. Combine all the fruits in a bowl and set aside. Cook the sugar in the pineapple juice or water until it dissolves. Allow syrup to cool. 6. Add the syrup to fruits and mix up gently.

19 7. Filltl4e pineapple shell with the mixed fruits, pile high the shell. 8. Decorate with lime slices, cover with the leafy end and chill. Makes 8-10 servings. SUGAR SYRUP FOR FRUIT SALAD 100g sugar 250ml water Method 1. Place water and sugar in a sauce pot and heat till sugar is dissolved. 2. Boil for another 5 minutes till syrup thickens. Leave it to cool and pour over a bowl of fruit salad. SPICED FRUIT SALAD water fl1eOfl (diced) 250m1 orange juice 50e. shredded coconut 4 tbsp honey 2 tbsp lemon juice chopped pineapple 100g currants/raisins 1 tsp all spice tsp vanilla and nutmeg 3 seedless oranges (peeled and diced) Method 1. Combine oranges, watermelon and pineapple in a mixing bowl, 2. Add orange juice and honey. Sprinkle vanilla, currants, lemon Juice, coconut, all spice and nutmeg over the fruit mixture and toss well. 3. Cover and chill for at least 1 hour and serve in dessert cups or cocktail bowls as dessert. CRISPY COLESLAW 450g fresh white cabbage 1 green pepper green pepper 2 large carrots 1 litre ice water 1 tbsp sugar 2 tbsp white vinegar 3 mayonnaise pinch salt and white pepper

Method 1. Wash cabbage very well. Using the kitchen wonder, shred cabbage and put in a bowl containing ice water and the vinegar or lemon juice. 2. Wash and cut the green pepper to remove core and seeds. Also clean the carrots and onion. 3. Now shred the green pepper, chop onion and grate the carrots add these to the cabbage in the bowl of salted ice water. After 301 minutes, drain the cabbage and other vegetables thoroughly. 4. Toss them well in a salad bowl. 5. Season with salt, sugar and pepper. Reserve mayonnaise to time of serving. 6. Mix up thoroughly, cover bowl and chill in the refrigerator. Serves 8-10. Add the mayonnaise and serve. BAKED SPICED FRUITS 250g chopped pineapples 250g apple or mangoes 250g seedless orange sections 2 tbsp sugar 1/8 tsp salt a pinch nutmeg

Method 1. Combine all the ingredients, using the fruits that have been washed, peeled and chopped.

20 2. Mix well and place in a greased baking dish. 3. Bake over medium heat in the oven for 30 minutes. 4. Serve as appetizer for breakfast or dessert. Makes 4 servings. Grape fruit can be used in place of orange. SALAD CREAM (MAYONNAISE) 1. 4 tbsp evaporated milk tsp salt 2. 2 tbsp vegetable oil 2tbsp white vinegar/lemon juice 3. 2 yolks from hard boiled eggs, dry mustard 4. 1 tsp sugar tsp white pepper Method 1. Press the egg yolks through a sieve to smooth. 2. Sieve all the dry ingredients as well. Combine all the sieved ingredients in a bowl and add milk gradually, mixing well. Whisk very well. 3. Add the vinegar gradually too, and blend in the vegetable oil. 4. Mix well and serve as topping or sauce for vegetable salads. Keep chilled. Serves 4. YAM AND VEGETABLE POTTAGE tuber of medium soft white yam 1 medium dry fish/cooked beef 10 stalks of pumpkin/green vegetable 1 tsp ground pepper 200m1 of palm oil Method 1. Peel, wash and cut yam into 2 inch squares. 2. Place yams in a saucepot and fill with enough water to cover the yams. Sprinkle a little salt over the yams, cover the pot and bring to boil. 3. Cook for about 25 minutes or till yam cuts are cooked. Now clean fish chop onion and leafy vegetables and set aside. 4. When yam is almost cooked, pour the palm oil over all the yam surface, sprinkle the ground dry pepper and add the fish, crayfish and onion, stirring gently to distribute the ingredients well. 5. Cover pot and boil for about 10 minutes till liquid become a thick sauce and yam cuts have absorbed some oil. Stir very well to mix up the ingredients. 6. Add the leafy vegetable and stir well. Taste for salt and pepper. 7. Add potash if desired. Cooked for 1 minutes longer and s e r v e warm as a packed meal or main dish. Serves 4-6. BEANS AND MAIZE POTTAGE 1 marg. tin beans (uncooked) 2 marg. Tin shelled fresh maize 3.peppers (chopped) I large onion (sliced) 2 medium tomatoes (chopped) 2 tbsp crushed crayfish 1 milk tin dry prawns 2 marg. Tin large chunks of dry fish salt to taste water

salt to taste 3-4 tbsp crushed crayfish 1 medium onion

Method 1. Wash and parboil beans till half cooked. Sort and wash the maize. 2. Add maize to the beans and cook both until soft. 3. With a little water left in the cooked beans-maize. Add the palm oil and the other ingredients. 4. Stir well, cover pot and boil for 5 minutes. Simmer for 5 minute e s more. Serve warm as a main dish.

21 BEAN BALLS (AKARA OR FRIED BEAN CAKE) 2 cups of white beans salt to taste 1 large onion 100ml warm water 1 tsp ground dry pepper vegetable oil for deep frying 2 chopped fresh pepper Method 1. Sort and dehaul the beans, grind into a very smooth thick paste and put in a clean bowl. 2. Adding the water gradually, cream or beat the beam paste vigorously enough to incorporate air into it. Beat till mixture is light and fluffy. 3. Add the pepper, salt and chopped onion. Stir well with the wooden spoon and heat the oil in a deep frying pan. Test oil for moderate frying temperature using drop of water. 4. Use medium dessert spoon to drop the mixture in balls into the oil. Fry until golden brown on all sides turning frequently. 5. Continue the beating of paste to retain air till all the frying is completed. 6. Serve hot with pap as breakfast dish. Beaten eggs or ground crayfish may be added to improve nutrient content and flavour. Dry shrimps can be inserted into balls when being dropped in oil as a form of garnishing. Makes 15-20 small balls. BEAN PASTE POTATOES 2 medium sweet potatoes 2 cups bean paste 1 tsp ground pepper veg. oil for deep frying 1 tomato tin water salt to taste.

Method 1. Wash, peel and cut potatoes into about 8 slice, each of half inch thickness. Put in a bowl of cool water. 2. Prepare the bean paste as for Akara balls. 3. Add little water, pepper and salt to bean paste and beat well. Heat the oil for frying. 4. Drain the sweet potato slices thoroughly. 5. Now dip each slice into the beans paste mixture and coat the Potato slice generously. Fry in the hot oil until golden brown on both sides. 6. Serve hot as snacks. Makes 5-6 servings. STEAMFD BEAN PASTE (MOI-MOI) 2 Cups beans veg. Oil for deep frying 4 fresh pepper 2 table sp. Ground crayfish 1fledium onion 2 hard boiled eggs chopped or sliced 200ml vegetable/palm oil 2 tablesp flaked fish
Salt to taste 2 deseeded fresh tatashe peppers 1 bunch of wrapping leaves or steaming cups. 300ml warm water,

Method
1.Sort and dehaul beans and grind together with fresh peppers and onion. 2.Put in a bowl and beat or stir vigorously, adding the oil gradually. 1.Blend in the crayfish and salt. Stir in the warm water gradually and the flaked fish. Taste for salt and season

22
well. 4.Put water to boil in a steaming pot and place deep pot packed with few sticks or plantain leaves to keep moi-moi from direct heat. 4.Stir the mixture well again and scoop one or two spoonfuls into greased aluminum cups or wrapping leaves. Fold and leaves properly before arranging in the pot. 5.Place the pot and pour in boiled water through side of the pot to the level of the packings.

6.Steam 35minutes, serve warm with pap for breakfast as side dish with jollof rice. Make 12-14 cups or wrappings. Note: Tomato paste may be added to improve colour. Corned beef may be used in place of sliced eggs. FRIED RIPE PLANTAIN SLICES 2 large ripe plantains 1 tsp. Salt palm oil/vegetable oil for frying Method 1. Wash and peel plantains. 2. Slice them diagonally in inch thickens to a bowl. Sprinkle salt all over and toss well. 3. Heat oil in a frying pan to moderate temperature and fry the plantain slices till lightly brown on all sides. 4. Remove and drain. Serve as side dish for stewed beans or rice dishes. Serves 4 CRISPY FRIED UNRIPE PLANTAIN SLICES 2 medium unripe plantain tsp. salt Vegetable oil for frying Method 1. Wash and peel the plantains. Using a knife or a portable slicer, cut plantain about 1/8 inch thickness. 2. Slices may be lengthwise or crosswise. Sprinkle salt all over the slices and set aside for 5 minutes 3. Heat the vegetable oil and fry till crisp. Scoop into colander for oil to drain off. 4. Serve as snack. Make 5 servings. PLAIN BOILED BEANS 1 cup beans Pinch potash 4 cups water pinch salt

Method 1. Sort beans, wash and begin cooking in the plain water. Add Potash to soften the water and facilitate the cooking. 2. Boil for about 40 minutes or until soft cooked. Add salt to taste. 3. Serve with tomato sauce (stew) and plain boiled rice, y potatoes, boiled unripe plantain or fried ripe plantain. BEEF STEW 2cupsbeans Enough water to cook beans Salt to taste Crayfish, ground pepper, onion (as desired) 1 cup palm oil or groundnut oil cooked meat/dry fish

Method Boil beans and meat together. Cook for 20 minutes and stir in the oil and ground pepper. Add sliced onion and crayfish. Stir well and season with salt to taste. Stir to thicken. Cover and cook to bind the ingredients. Leave to simmer till beans is well cooked but not broken. Serve as side dish to plain boiled rice, yam, plantain or fried potatoes and plantain. DRY CORN AND BEAN STEW

23 1 cup dry corn 1 tsp pepper Enough water for boiling 1 medium onion, chopped Smoked fish (deboned) 100ml palm oil salt to taste 1 tbsp ground crayfish green pepper for garnishing

Method 1. Clean and put the dry corn in salted boiling water and cook till half- cooked. 2. Sort and clean beans. Add the beans to the boiling corm. Leave to cook until soft. 3. When cooked, add the palm oil, pepper, salt and crayfish. Cook until the both oil and the liquid are well blended. 4. Add fish if available and cook for another 3 minutes, stirring frequently. 5. Serve and garnish with sliced green pepper and fried fresh prawns. CHAPTER THREE MEAT, FISH AND EGGS Meat is generally the main item of a meal and is obtained from a variety of animals. Meats, inc1udiig fish, poultry and eggs are complete proteins. They also supply iron, phosphorus, potassium, sodium and magnesium. They are good sources of such vitamins as the B complex group, vitamin A and I. Beef is the most important meat used and the muscle fibres are the most desirable parts. There are certain organs and glands of the animals called variety meats that are used as delicacies in meals. Examples are liver, kidneys, heart, tongue, tripe (shaki), intestines, brains, tail, marrows etc. The age of animal, the type of feed and the amount of muscle greatly influence the quality of the meat when cooked. All meats should be well-cooked to make them tender, palatable and digestible, to destroy bacteria and to improve its appearance. All meats including poultry must be well cooked but over cooking and excessive heat makes them tough and dry. Whole chicken and turkey should be stuffed before cooking. Roasting, frying and braising are three general. methods of cooking meats. Other methods include broiling or grilling and stewing. Fish is also complete protein and is available in two major forms: fin fish and shell fish. The shell fish include shrimps, clam, crabs etc. Fish can be prepared by any of the above mentioned methods and should not be overcooked. Excessive heat can easily make fish t i and dry. CHICKEN GIZZARD KEBABS 450gs chicken gizzards 2 onions-cut in chunks 1 tsp curry Salt and pepper 2 tbsp melted margarine 5 wooden or metal shewers Method Clean and wash the gizzards and cut in halves. Season with salt, pepper and curry. Parboil them for about 10 minutes. Thread the cooked gizzards on small skewers or toothpicks with the onion chunks place in between the gizzards (3 gizzards pieces to 2 onion chunks). Brush with melted margarine and grill or bake over medium heat for 10-15 minutes. Frequently turn and brush with fat. Serve 8-10. Cooked beef chunks can be used instead of gizzard. CHICKEN NUGGETS 450g cooked chicken (minced) 4 slices of bread (crust removed) 1 tbsp margarine 1 tbsp flour

24 1 40m1 milk 1 chilli pepper, chopped 1 spring onion; finely chopped 1 tbsp chopped parsley Pinch salt 2 eggs Vegetable oil for deep frying Method Toast the bread and crush into breadcrumbs. Combine part of the breadcrumbs with the minced chicken and set aside. Melt the margarine in a flying pan and remove from heat. Stir in the flour and add the milk. Return to heat and bring to boil, stirring constantly. Stir in the chicken and breadcrumbs into the white sauce (milk and flour mixture). Add the chilli pepper, onion and parsley. Season with salt to taste. Remove from heat an allow to cool completely. With hands well flowered shape the cooled mixture into balls. Use a fork to turn the balls in the beaten egg or use pastry brush to coat with egg. Coat the egg washed balls with the remaining breadcrumbs and fry in deep frying pan. Cook until golden brand on all sides. Drain and serve with ketchup as appetizer. BRAISED CURRIED CHICKEN/TURKEY 2 thighs of chicken/turkey wing (cut up) 3 tsp curry 3 tbsp margarine/vegetable oil 1 seasoning

Method Stir and mix up curry powder, melted margarine and seasoning cube in a small bowl and set aside. Wash and allow cut-up chicken to drain off water. Season the chicken well and place in a sauce pot with 1 cup of water. Cook under low heat for about I V2 hours till cooked and lightly brown. Serve hot with braised rice. Note: The same method for braised beef can be used but add sliced (3) red pepper, 34 onion and 1 fresh tomato to the cut-up beef. Steam under low heat for 1 /2 hours till browned. CURRIED MACARONI Braised beef (cooked) 4 tbsp vegetable oil. 2 small onions sliced 1 stalk celery chopped 1 tsp salt 2 litres beef broth 1 package elbow macaroni 1 can green pees 1 tsp dried bay leaf crushed 2-3 curry powder 2 seasoning cubes or sachet mix.

Method 1. Prepare braised beefy chicken and set aside. 2. In a saucepan, place macaroni and cook as directed on package drain off. 3. In another saucepan, heat vegetable oil, onion slices celery and seasonings for2 minutes. 4. Stir in the chicken/beef broth and bring to boil Place cooked macaroni in the pot and stir in the braised beef/chicken. 5. Cover and cook for about 6-10 minutes. Remove from heat when macaroni is tender. 6. Stir in the drained peas and serve hot garnished with parsley leaves. SHRIMP KEBABS 300g large fresh shrimps salt and pepper to taste

25 2 large green pepper (cut in squares) 3 large firm tomato (in squares) 2 onion (cut in squares) 3 tbsp vegetable oil curry and thyme (optional)

Method Clean shrimps, removing the shells but leaving the details in place. Devin (remove the vein that contain sand) and wash well. Combine the shrimps and all other ingredients in a large bowl. Toss gently and alternatively arrange shrimp, green pepper, onions and tomatoes on short skewers. Brush oil on kebab, grill over medium flame for 45minutes it can also be fried in deep fat. Serve as appetizer or snacks for cock tail party. Serve 8. BEEF ROLLUPS 250grams ground beef or sausage 2tablesp. Chopped onion 1 teasp margarine lean beef

l teasp chopped garlic salt and pepper to taste 8-10 thin slices of liver \soft

Method 1. Combine onions, sausage or ground beef and margarine in a saucepan. Cook for 5-6 minutes. 2. Add salt, pepper and chopped garlic and cook for another 2 minutes longer. 3. Spread the ground beef/sausage mixture over lightly salted thin beef or liver slices. 4. Roll up the liver or beef slices as for sausage rolls and secure with tooth picks. 5. Grill over medium heat for 15-20 minutes or fry in hot deep fat. 6. When cooked brush with curry sauce and serve hot as appetizer or finger foods. Makes 8-10 serving. SAVOURY MEATBALLS 1kg ground beef 2 tbsp dried onion flakes 1-2 eggs 1 green pepper diced salt and pepper to taste tsp thyme maggi or soy sauce l tbsp bread crumbs

Method Combine all the ingredient in a bowl and mix up thoroughly. Shape into balls that look like the size of large walnuts. Place them in greased roasting or grilling pan. Bake or grill toothpicks into meat balls. Serve with white or yellow sauce as appetizer or without sauce as cocktail-item. SHRIMPS IN BATTER 1kg fresh shrimps (large size) (about 15-20 shrimps) tsp curry tsp salt oil for deep frying Method 1. Remove shell from shrimps, and devein, leaving the tail in place. 2. Wash well and season with curry and salt. Set aside for the seasoned shrimps to absorb flavours while batter is being prepared, following the directions below BATTER 150g flour or 1 egg 50m1 milk 1 tsp baking powder pinch salt pepper (optional)

26 Method 1. Combine all ingredients except egg. 2. Beat the egg and gradually mix up with flour. 3. Now dip each prepared shrimp into the batter and coat the shrimp generously, except the tail. 4. Put immediately into hot fat. Fry until golden brown. 5. Drain off fat and serve with ketchup as appetizer BUTTERFLY SHRIMPS kg large fresh shrimps 65g flour 1 tbsp corn starch Vegetable oil for deep frying. tsp baking powder 1-2 tbsp water 1 egg, well beaten

Method 1. Clean shrimps, remove shell and devein. Split shrimps down the back to about /2 inch to the tail. Flatten to give the butterfly shape. 2. Make a batter with the flour, corm starch, salt and baking powder in a bowl and gradually adding the beaten egg in l tbsp water if batter is stiff, add the remaining water. 3. Dip each shrimp into the pre-heated oil and cook until golden brown. Serve with sauce as an appetizer. FISH PUFFS 600g cooked fish 30g flour (2thsp) 1 medium onion chopped 1 green pepper chopped Veg. Oil for deep frying 2 eggs 2tsp soy sauce/ seasoning cube tsp curry salt and white pepper

Method 1. Flake the cooked fish very well, removing all bones. 2. Separate the egg whites and yolks. 3. Toss onions, beaten egg yolk and flaked fish., Add the seasonings and flour and beat well until mixture is creamy 4. Beat egg whites until foamy and stiff and fold in the fish mixtures. 5. Drop spoonfuls into baking dish or fry in hot fat until crisp, puffed and lightly browned. 6. Serve hot with ketchup or yellow sauce. Insert toothpicks into balls and serve as cocktail dish. Makes 20 balls. FISH IN BATTER (FRIED FISH) 6 fish fillet (makarel) 225g flour 2 eggs tsp white/black pepper Oil for flying 1 tsp baking powder Method Rinse the fish and keep to dry. Beat the eggs ma large bowl and add the fish one at a time turning well. Mix flour and seasonings in a large plastic bag. Place the egg coated pieces of fish into the bag and shake well to coat each piece of fish. Heat oil for frying in a large frying pan (about 2 inch deep) When oil is hot, add the flour coated pieces of fish and fry until dry. Drain the fried fish and serve garnished with celery leaves or parsley leaves. CRISPY BAKED CHICKEN l25grams bread crumbs / crack 1/4 tsp salt

27 tsp white pepper tsp curry 1 whole chicken (broiler) 1 seasoning cube 60 grams (4tbsp) melted margarine

Method 1. Wash and cut up chicken in to serving pieces or portions. Wash again and set aside to drain off water (parboil if broiler is not used). 2. Combine breadcrumbs or crushed cracker crumbs and other ingredients except the margarine. 3. Melt the margarine, coat the dry chicken pieces first in m e It e d margarine, then roll the chicken pieces in the bread crumbs mixture. 4. Grease a baking dishes or tray and place the coated chicken pieces in the lightly grease dish or pan. Bake for 50-55 minutes. CHICKEN/FISH FIESTA 500g broiler chicken/flaked cooked fish l25grams flour sifted 200ml vegetable oil 1 green pepper, chopped 2 whole tomatoes 25ograms cabbage, sliced 70 grams currants 1 tsp curry

1 large onion, sliced 1 tsp grated garlic tsp white pepper tsp salt mixed fruit tsp thyme 2 eggs

Method 1. Cut chicken into pieces. Cook and debone. Now cut the flesh into small strips or chunks. 2. Mix tsp salt, pepper and flour together. Coat the chicken pieces with the flour mixture. Deseed the tomatoes and dice them. 3. Heat the vegetable oil in a pan and cook the coated chicken in the hot oil till it is brown. Remove from heat and set 1. aside. 4. Drain off oil from the pan and stir-fry the onion, green paper, diced tomatoes, salt cabbage and the seasonings, stirring frequently. Remove immediately from hea and set aside. Grease a baking dish/pan. 5. Place some fried chicken pieces in a greased baking pan or dish. Beat the eggs and mix beaten eggs with the vegetable mixture and some currants. Pour the egg-vegetable mixture over the chicken and top with the remaining fried chicken pieces and currants. 6. 6. Place n pre-heated oven for 5 minutes or microwave oven for 5 minutes. Serve as snack. GRILLED CURRIED CHICKEN 50 g margarine melted 1 clove garlic, minced ginger 1 tsp curry powder l tsp salt 1 medium chicken-broiler 1 seasoning cube Method 1. Mix margarine, salt, maggi and curry in a bowl. Add garlic and ginger. 2. Clean the chicken very well and allow to drain. 3. Rub the margarine mixture over chicken parts. 4. Grill over medium heat for hours. Turning chicken frequently, basting with the curry and margarine mixture. Serve with rice dishes. Serve 4-6. Alternatively, chicken cut ups tan be seasoned and parboiled before grilling. SPICED CHICKEN 1 medium chicken 2 large onions sliced 2 small fresh pepper chopped l tsp thyme

28 5 cloves garlic minced 1 tsp ginger minced Chicken seasoning cubes tsp salt 3 large tomatoes sliced. 1 tsp all spice (optional) l tsp curry

Method 1. Combine spices in small mortar and pound. 2. Wash, cut chicken thoroughly and set aside for liquid to drain off (10 minutes). 3. Prepare the other ingredients. Put chicken parts in to a pot and some of the prepared spice. 4. parboil chicken for 15 minutes or until half cooked. 5. Remove from top cooker and arrange chicken in a greased baking tray, placing the skin up side down. 6. Toss with fat from chicken and the remaining ground spices. 7. Turn and baste the chicken frequently. Roast for 1 hour. Serve with rice and potato dishes. STUFFED ROAST CHICKEN (a) I whole chicken (broiler) (b) Stuffing Salt and pepper 1 onion sliced thinly or chapped 1 tsp margarine 1 tbsp melted margarine 4 tbsp hard cooked rice or bread crumb salt and white pepper Pinch of thyme and curry. 1 stalk chopped celery Method 1. Wash up chicken thoroughly, and dry. 2. Mix the melted margarine, salt and pepper. Rub some into the cavity of the chicken. 3. Combine all the stuffing ingredients, and mix thoroughly and stir fry for 2 minutes. 4. Stuff the cavity with the stuffing mixture. Secure cavity tightly with toothpick or tie legs with a string. 5. Rub the melted margarine mixture and curry over the outer surface of the chicken. Cross the legs and tic them together with a string, looping the string, tie the wings against the back. 6. Put in a greased baking dish and roast in oven for about 1 to hours. Baste frequently with melted margarine. 7. Before serving, remove tooth picks and strings. Garnish with tomato and onion slices arranged at the sides of the dish. CRISP FRIED CHICKEN (IN BATTER) 1 medium chicken 150g flour 1 tsp baking powder 1 tsp salt 8tbsp milk 1 large egg-well beaten seasoning as desired (curry, thyme, ginger) Method 1. Prepare raw chicken by cutting into serving sizes or pieces. Wash chicken and allow the chicken to drain off water. Parboil chicken and leave to cool if necessary. 2. Mix the remaining ingredients for batter. 3. Season the chicken and dip in batter. 4. Fry in deep until golden brown but not completely cooked. Remove and arrange into baking trays and roast in oven at 3500 for 25-35 minutes. CRISP FRIED FISH 8-10 market fish fillet 150grams salt and pepper seasoned flour

29 1 egg, slightly beaten 1 sachet fish seasoning 4 tbsp Dry breadcrumbs Vegetable oil for frying Chopped parsley leaves for garnishing Method 1. Remove any small bones from the fillet. Combine the seasoned flour and fish seasoning, mixing well. 2. Dredge the fillet lightly with the seasoned flour. Now dip each filler into the beaten egg to coat or use a pastry brush to brush the egg onto the fillets. 3. Coat the egg-washed fillets into the seasoned flour again. 4. Heat the vegetable oil in a large frying pan and fry the fillets on both sides until golden brown. Cook for about 3minutes on each side and drain before serving. Garnish with tomato wedges and serve with potatoes chips, ketchup and mixed vegetable side dish. GRILLED STUFFED FISH 1 whole fish with back bone and gills removed 2 tbsp melted margarine Salt, curry thyme, white pepper, seasoning cube. 1 onion, sliced Salt and seasoning cube Pinch thyme 1 tbsp margarine 1small pepper, chopped 1 stalk celery, chopped Method 1. Slice fish open and wash fish thoroughly and dry. 2. Combine all the ingredients for stuffing and toss them lightly over heat for 2 minutes. 3. Fill the cavity of the fish with stuffing. Secure the cavity with toothpick. Cut slits on the sides of the fish. 4. Baste the fish with melted margarine and seasonings. 5. Grill over medium direct heat in oven for 1 hours. Baste fish frequently and turn over to prevent sticking. Serve with rice pilaf. FISH BALLS IN SPAGHETTI SAUCE a) FISH BALLS 500g minced beef or cooked flaked fish 2 tbsp dried onion. 1 egg(beaten)

tsp thyme seasoning cube tbsp crushed cracker/bread crumbs green pepper-diced

Method 1. Combine all the ingredients in a bowl, mix up thoroughly and shape into balls looking like large walnuts. 2. Pour vegetable oil over them in a grilling dish and grill over direct heater or bake in the oven. Remove from heat when brown. B) SPAGHETTI SAUCE 3 tbsp vegetable oil 1 small onion tsp ginger (grated) 1 tsp garlic (grated) 4 firm tomato-cubed 1 tbsp flour Method 300m1 water/broth 1 tsp sugar (optional) 1 tbsp vinegar green pepper 1 small can tomato paste pepper and salt to taste

30 1. Mix the flour and water in a bowl and set aside. Put the garlic ginger, oil and onion in a sauce pot. Apply heat and cook briefly. 2. Add the green pepper, fresh chopped tomatoes and the paste, stirring well. Gradually add the vinegar to flour mixture and stir into the pot of sauce. Add the sugar and season with salt. seasoning cube and pepper. Cook for 3 minutes. 3. Serve over the grilled fish balls on cooked spaghetti. FRIED FISH PATI1ES 500g cooked flaked fish 2 tbsp corn starch 1 small onion-finely chopped salt to taste 1 tbsp grated carrot tsp curry 1 tsp grated fresh ginger 2 tbsp vegetable oil 1 egg white Method 1. Debone cooked fish completely and flake very well 2. Mix the fish together with onion, carrot, ginger, cornstarch, salt. curry and egg white. 3. Shape into small patties and fly in preheated vegetable oil. Brown on both sides. Turn down the heat and cover the frying pan and cook for5 minutes. Now allow patties to be properly cooked. 4. Serve with ketchup as filling for sandwich. CELERY STUFFED FISH 1 whole frozen cracker 1 fresh pepper, chopped 2-1 stales celery, chopped tsp curry onion, chopped tsp thyme 1 tsp fish seasoning 4 tbsp margarine (melted) 4tbsp bread crumbs or hard boiled rice. Method 1. Clean fish thoroughly, split through to remove the backbone and intestines plus gills. Wash very well and leave to dry (drain off water) 2. In a bowl, combine 1 tbsp melted margarine hard boiled rice, tsp seasoning onion, chopped pepper and celery. Add 2 tbsp water. 3. Make diagonal slits on each side of the fish and brush the margarine and seasoning mixture all over the cavity and external surfaces of the fish. 4. Place in a frying pan and steam for 2-3 minutes. Use as stuffing for the cavity of the fish. 5. Now mix remaining margarine, curry, thyme, and tsp fish seasoning. 6. Fill the cavity of the fish with the prepared stuffing. Lace with toot picks to secure the fish cavity. Baste fish again with remaining melted margarine. Place in a baking tray d grill or barbecue over direct heat for about hour. Turn occasionally prevent sticking. FRENCH FRIED EGGS 3 eggs Salt and pepper vegetable oil for deep frying

Method 1. Heat oil in a deep frying pan and carefully break the eggs n e by one into the fairly deep hot oil. 2. Shape each egg with the frying spoon so as to enclose the yn1k in crisply fried white. Remove from heat after 2 minutes. 3. Drain well and serve onto a flat dish. Sprinkle salt and pepper at the top. Garish with the tomato slices or chopped parsley. Serve with grilled sausage and toast for breakfast. BEEF GOULASH 1 kg tender beef (steak) 1 tsp grated garlic

31 2 large onions 2 tbsp margarine 1 bay leaf salt and pepper to taste 2 tbsp tomato paste 250m1 beef stock or water

Method 1. Cut beef into 1 inch cubes, wash well and cook in the margarine in heavy sauce pot till brown. 2. Add the onions and garlic and brown them lightly. 3. Transfer these into another stock pot and add the remaining ingredients. Stir well to get the beef and onion mixture to be evenly distributed. 4. Bring to boil, then turn down the heat very low and let the mixture simmer for about 1 hour or until meat is fork- tender. 5. Remove the bay leaf and serve over noodles (indomie, spaghetti). SAUSAGE ROUNDS 1 packet of beef sausages (10 pieces) Ketch-up Method Put sausage in a baking or grilling dish. Grill or bake at moderate heart till done (about 15 minutes). Turn frequently to prevent bursting or burning. When cooked, cut each sausages into four or five rounds each. 4. Insert tooth picks in each round and arrange them attractively in a patter. Dot with Ketchup if desired. Serve as hors doeuvres. Serves 10-15. FISH-RICE FINGERS IN TOMATO SAUCE l50g fish, cooked and flaked tsp salt 150g cooked rice 2 tbsp fish stock or water 1 egg, slightly beaten 4 tbsp fish stock or water 1 tablsp chopped onion medium gated onion ltbsp chopped parsley 2 tbsp / of green pepper chopped 1 tbsp flour tsp hot pepper and grated ginger can tomato puree salt to taste Veg oil for frying

Method
1.End flaked end rice combined the egg chopped onion, parsley, flour, and salt, mixing well. Add blended fish mixture. 2.Form or mold in to small fingers or small balls and fry in hot oil until golden brown. Set aside. 3.Heat the margarine in another pan and fry grated onion and green pepper lightly. Add tomato puree, grated ginger, the fish stock and pepper. Simmer for 2-3 minutes. 4.Serve over the fish fingers or balls as appetizer.

BEEF -VEGETABLE CURRY SAUCE

15g or 3 tsp margarine 1 carrot, pealed and diced 1 small onion, chopped 15g/1 tbsp flour/corn starch 450ml beef stock Cooked beef/ chicken, cubed 2tsp curry paste salt and pepper to taste 3 fresh scent peppers, sliced. 90g sliced green beans cooked 60g peas cooked oil for frying

Method 1. Heat, about 2 tbsp of the oil for frying and fry the beef until they arc browned on all sides. Set aside.

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2. 3. 4. 5. Melt the margarine in a medium saucepan and add the onion and carrots. Cook slowly to soften. Sprinkle on the flour and cook till the margarine and onion are golden brown. Add the beef stock, salt, curry pepper and I seasoning cube, cook until thick. Now add the fried beef, cooked peas and beans and cook the sauce for 2 minutes, stirring constantly to prevent burning. 6. Serve over plain boiled rice or noodles. SHRIMPS COCKTAIL Lettuce leaves (one per person) 1 cup dressed and cooked shrimps 4 tbsp chopped celery 2tbsp mayonnaise tsp lemon juice 1 tsp ketchup pinch hot red pepper

Method 1. Chop the shrimps into cubes. 2. Combine all the ingredients, except the lettuce leaves, in a bowl. Stir in l tsp ketchup and mix well. 3. Make small nests of lettuce in cocktail glass or salad bowl and scoop the shrimp cocktail onto each. Top each with ketchup as sauce. Garnish with chopped parsley. GRILLED CHICKEN/TURKEY 2 chicken/turkey breasts tsp hot red pepper 3 tbsp vegetable oil 1 tsp grated garlic I tsp white pepper 1 tsp grated ginger 2 tsp chicken seasoning 1 tsp curry 1 small onion, grated 1 large tomato Salt Method Cut chicken into 6 serving pieces, wash and drain. Set aside. Place tomato and remaining ingredients except oil and salt in a food processor and blend well. Put the chicken pieces in a pot and pour the blended ingredients over the chicken. Add the seasonings, salt and oil. Toss very well and steam for about 30 minutes or marinate for about 1 hour. Place chicken in a grill pan including the marinade and cook chicken for about 10 minutes on each side, basting frequently. Grill each side till golden brown. Garnish with onion rings and tomato wedges. TOMATO AND PEPPER FRIED CHICKEN 1.5kg broiler chicken 4 tomatoes, seeded and diced 200g flour for dredging 1 green pepper, thinly sliced 6 tbsp vegetable oil 1 sweet red pepper, thinly sliced 5 tbsp margarine 1 fresh scent pepper, chopped 1 small onion, finely chopped 1 tsp thyme I tsp grated garlic 100ml chicken or beef stock I tsp grated ginger salt to taste.

Method
1.Mix flour with salt and pepper. Set aside. Cut chicken into serving sizes and place in a sauce pan. Add salt and steam for 10 minutes. Remove from heat and leave to cool. 2.Prepare the onions, tomatoes, peppers and curry leaf. Set a side. Using the seasoned flour, coat the cooled chicken pieces lightly. Flake excess flour off. 3.Heat the oil in a large frying pan and when hot add the margarine. Add the chicken pieces and fry over moderate heat till brown. Push to one side of the pan. 4.Add the garlic, onion tomatoes and the other ingredients. Coo k until tomatoes are softened. 5.Remove chicken and sauce into a serving dish and sprinkle with chopped curry leaf to garnish as accomplishment to curried rice or potato chips.

CURRIED PORK STEW 500g lean pork (in 2inch cubes)

4 large tomatoes, diced

2tbsp vegetable oil 1 large onion (in 2 inch pieces) 1 large green pepper (in 2 inch cubes) 1 tsp curry powder 1 tsp grated ginger 1 bay leaf

33
3 tbsp tomato paste/puree 140m1 beef stock 1 tbsp vinegar salt and pepper to taste 1 seasoning cube 1 avocado pear, diced.

Method
1.Cut pork into cubes, wash and leave to drain. Heat the oil in a frying pan and brown and pork in two batches. Remove to a plate. 2.Add more oil if necessary and onion, curry tomatoes and paste. Stirring in beef stock/water and vinegar and add bay leaf. 3.Bring the mixture to boil and add fried port. Cook slowly for about 20-30 minutes, covered. 4.When meat is completely cooked, remove the bay leaf and add green pepper. Season to taste. 5.Remove from heat and serve with plain boiled rice and sweet corn. Garnish with avocado dices tossed over the stew. Serve with cucumber salad in addition. EGGS Eggs are used; To provide protein in meals To thicken sauces To garnish prepared foods To serve as raising agents for sponge cakes To glaze pastry Eggs can be fried, scrambled, poached, prepared as omelettes and mainly served as breakfast and snack dishes. They are served in a variety of dishes that may be used for lunch, supper and deserts. SCRAMBLED EGGS 2 eggs 2 table sp milk/water 1 tabsp margarine Pinch of salt METHOD 1. Gently beat eggs, milk, pepper and salt together. 2. Melt margarine in a small frying pan. Heat the margarine and pour into mixture. 3. Allow to set briefly and then/stir slowly with fork to let the egg turn into large pieces or lumps. Cook for 1 minute longer. 4. Remove and place a plate. Chopped onion and green pepper can be added. Serve as the protein dish with buttered bread. Serve as a breakfast dish.

SHRIMP-SCRAMBLED EGG TOAST SANDWICH

150g cooked shrimps 2 tbsp chopped onion 6 tbsp chopped cucumber 4 tbsp mayonnaise 2 tomatoes sliced into 6 2 eggs (scrambled)

Method
1.Combine the onion cucumber, chopped shrimps/scrambled egg and mayonnaise in a bowled. Mix well, using a wooden spoon. 2.Spread between two slices of bread and top each with two tomato slices to obtain 4 sandwiches in all. 3.Cover each sandwich and toast in the oven or a sandwich bread toaster. Cut into bread triangles for appetizers/snack or serve as sandwich for breakfast dish.

SCRAMBLED EGGS WITH FISH

1 tbsp melted margarine 1 cup flaked cooked fish (tuna or sardine) 6 eggs, beaten 1 tbsp water Salt and pepper to taste 1 green pepper, (chopped) 1 small onion, chopped 2 tbsp margarine 6 slices bread (toasted) 6 grilled sausages

34

Method
1.Heat margarine in a frying pan. Drain the fish, bread into small pieces and saut in the margarine. Beat eggs very well, and add the onion and green pepper to the fish. 2.Add the 2 tbsp margarine and four beaten eggs over fish and stir slowly with wooden spoon or fork. When eggs are cooked, removed from heat. 3.Serve with buttered toasted bread with grilled sausage by scrambled eggs. FOLDED OMELETS 2 eggs Pinch of salt. 2 tbsp. Margarine/.veg. Oil

Method 1.Beat eggs and use a non-sticky fly pan or heat small margarine in frying pan. 2.Pour 1/3 of beaten eggs into center of frying pan and let spread to bottom of pan. Do not stir. 3.Let the underside get slightly brown then flip over for the other side to get brown. 4.Place flat on plate and fill with mixture of fried onion tomato and corned beef like pancakes. 5.Roll up the omelettes like crepes and garnish with tomato slice. 6.Serve with bread in a breakfast dish. Makes 3 omelette. Omelettes can be filled with jam or fried mixed vegetables. CORNED BEEF AND TOMATO OMELETTE 3 tbsp corned beef green pepper, seeded and diced a medium onion 2 fresh scent peppers, diced parsley to garish 3 tbsp margarine 1-2 tomato, seeded and diced 3 eggs, beaten Salt to taste Method 1. Portion the ingredients into three parts-one for each egg. Heat a medium/small frying pan and melt the margarine for portion. 2. Add a portion of the onion and green pepper and cook briefly to soften. 3. Mix the tomato and corned beef with one beaten egg, salt and scent pepper. 4. Pour into the pan with the onion and green pepper and stir gentle to mix all the ingredients. 5. Cook until the egg is set lightly brown use flat spoon to remove from heat. Repeat the same method of the remaining two eggs and other ingredients. 6. Garnish with parsley leaves or tomato wedges. FRIED EGGS 1 egg per person 2 tbsp margarine Method 1. Melt a little fat in a frying pan. 2. Break each washed egg directly into a saucer and slid into the slightly heated fat. This is carefully done for yoke to remain intact. 3. Season with salt or pepper sprinkle on the egg and cook gently without stirring until lightly set. Do not turn the egg. 4. Remove from -heat and serve half-cooked on a plate or flat dish. Garnish with fried tomato slices and serve as breakfast or topping on rice dishes.

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BRAISED BEEF 400g steak beef I medium onion 2 tbsp parsley chopped tsp salt tsp pepper 1 seasoning cube 500ml water 3 tbsp vegetable oil tsp thyme tsp curry tsp grated ginger

Method 1. Cut up the beef, wash properly and set aside. 2. Mix the beef, onion and the other ingredients in a bowl. 3. Heat oil in a sauce pot over medium heat. 4. Spread beef mixture all over the bottom of the pot. 5. 5 Cook until beef is brown. Turning frequently with wooden spatula for about 10-15 minutes. 6. Reduce heat, stir in the water Cover the pot and cook until beef is tender and water is almost absorbed. Serve with herb rice or oven jollof rice. CHICKEN AND RICE WITH CURRY SAUCE Cut-up broiler chicken 100g flour 2 tbsp soy sauce/maggi/meat seasoning 1 cup cooked peas 2 tsp grated ginger 3 cups cooked rice tsp pepper curry sauce 1 avocado pear (for garnishing) Method 1. Cut the boiler into serving pieces. Mix the meat seasoning or soy sauce, ginger and pepper into chicken. 2. Steam chicken for about 15 minutes, turning occasionally for seasoning to be absorbed. 3. Remove from heat, refrigerate to cook for about 1 hour, (marinating). 4. Heat the oil in a fry pan. Remove the chicken, reserving the marinade (extracts from the streamed chicken). Cook chicken in the hot oil till brown. 5. Mix the cooked rice, peas and the reserved marinade. Cover and cook for 5 minutes: Serve With curry sauce over chick en. Garnish rice with avocado pear slices. POACHED EGGS 4 fresh eggs 1 firm tomato tsp salt 1 tbsp white vinegar

Method 1. Boil water to a simmering temperature in a shallow frying pan. 2. Wash eggs very well and keep aside. 3. Add the white vinegar to the boiling to make the white more tender and prevent it from spreading when the egg is place in the simmering water. 4. Now carefully break the eggs one by one into a sauce and into the simmering water in separate position. 5. Simmer for approximately 2-3 minutes until lightly set. 6. Remove carefully from water using a perforated spoon sections for water to drain off. Sprinkle the salt on the poached eggs and garnish with tomato for water to drain off. Chapter Four CEREALS Cereals are basically important far their fibre, protein, B-vitamins, calories and iron content. They are a major source of protein in vegetarian diets. A significant component of cereal is starch. This accounts for the swelling that make place in cereal when these are cooked. Various types of cereals are available for use in meal preparation and they vary in their characteristics, taste, cooking times and yield. Maize, wheat oats and ride, are among the most commonly eaten cereals. Maize is worlds third most important cereal and popularly known as com. It is available in fresh or dried forms. It can be prepared as main dishes snacks or side dishes. Maize can be obtained in processed or ready to cook form. When using corn or maize, ensure that they are well shelled from the cob and that the kernels are bright

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and plumpy Com starch is available for use to thicken sauces and breakfast meals. Rice is available in regular and parboil forms. It is basically carbohydrate but has little protein and contains some amount of thiamine and mineral. It is the worlds second most important grain. Rice, like other cereals, increase about three times in volume during cooking because it has the ability to absorb moisture. In cooking rice one measure of regular rice requires about two and half measures of liquid. The parboiled variety requires more while the pre cooked type requires less liquid. The long grains are less likely to sick together during cooking than the short. A small amount of oil ( teasp oil to 3 cup of rice) added to the cooking water will prevent the rice from sticking, foaming and boiling over. Rice may be cooked in the oven or on surface cooker. Wheat is a major grain from which flour, breakfast cereals and pasta products are produced. Cereals and pasta products (Macaroni, spaghetti, and noodles) are processed and enriched and made ready-to- eat or partially cooked. MACARONI WITH CHILI 300g ground beef 1 large onion 1 large green pepper, chopped 4 fresh tomatoes chopped can kidney beans 4 fresh chili pepper sliced 1 tsp grated garlic 2-3 stalks celery or leeks 2 seasoning cubes 1 small can tomato puree 1 pack uncooked elbow macaroni 2-4 tsp groundred pepper tsp paprika 1 tsp salt 6 tbsp vegetable oil 1 tsp grated ginger tsp curry

Method 1. Cook macaroni, drain and set aside. Heat the oil in a sauce pan and stir beef and onion. Cook until beef and onion are brown. 2. Stir in tomatoes, beans and with the liquid and the remaining ingredients. Heat to boiling and reduce heat. 3. Stir in the cooked macaroni, cover the pot and simmer. Stir constantly till macaroni is tender about 5-10 minutes. Serve hot. FRIED RICE 2 cups uncooked long grain rice 2 cups chicken broth/stock 2 cups water. 4 tbsp. Marg./veg. Oil 2 tsp. salt 2 tsp. soy sauce 3 gloves garlic- minced 2 tsp. chopped ginger 3 large carrots-diced can cooked peas 1 large onion, sliced or chopped 4 green pepper-chopped 1 tsp. curly 1 tsp. thyme 2 seasoning cubes 200g liver-cooked, diced and fried 2 stalks celery

Assorted vegetable-diced and parboiled carrots, sliced cabbage, chopped green beans, sliced green tomatoes, chopped red pepper. Shrimps cleaned and parboiled. Method 1. Put the washed rice into a saucepan. 2. Add chicken broth, minced garlic, ginger and seasoning cube and let it be cooked but not soft or sticky. 3. When cooked, remove from heat and set aside. In a large, frying pan, put margarine or oil and onion slices and green pepper. Cook these lightly. Add cabbage, cooked peas and carrots, celery and remaining salt. Stir fry for 5 minutes. 4. Add the diced and fried liver, shrimps and rice alternately. 5. Add the soy sauce a little at a time, stirring constantly. 6. Stir fry for 5-6 minutes till all soy sauce is well distributed. 7. Rice should have pleasing colour with assorted vegetables. Keep in warm oven uncovered if not served immediately. Serve with spiced or curried thicken. Makes 6 servings.

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SPICY RICE PILAF 2 cups long grain rice (uncooked) 2 cups chicken/beef stock 2 cups water 4-5 tbsp. Marg./veg. Oil 2 stalk sleeks / Ginger and garlic (I tsp each) 2 tbsp curry leaf bay leaf I seasoning cube I large onion sliced I tsp curry can peas 4 small fresh pepper

Method 1. Sort and wash rice. Leave it to-drain and dry a little bit. 2. In a large frying pan, put oil or margarine and onion slices and fry lightly (5 minutes). 3. Add the rice and fry (3 minutes) with the onion until the raw rice is lightly golden brown in colour. 4. Pour into a sauce pan or baking dish. 5. Add the beef stock, seasoning, salt to taste and cook on top of cooker or oven till rice is cooked. Stir in vegetables (leeks, peas and fresh curry leaf and pepper) and heat for 2 minutes. This may be served immediately with grilled fish and white sauce. Makes 8 servings. OVEN FRIED RICE 3 cups uncooked long grain rice 6 cups of chicken broth/water I large onion sliced 15 medium chunks for liver (cooked) 1 tsp white pepper 2 large carrots 1 large green peppers 2 stems spring onion 1 stem celery 1 tsp soy sauce I tsp curry cap or lean peas 2 ripe but firm tomatoes salt to taste 3 tbsp soy or veg. Oil oil for flying liver

Method 1. Sort, wash and cook rice with the chicken broth or water for about 30 minutes. Rice should be firm and non-sticky when cooked. 2. Chop the spring onion, celery, mushrooms and carrots. Chop tomatoes into large cubes. Slice the onion and cut green pepper in long strips. 3. Fry the liver chunks lightly and set aside. 4. Heat the 3 tbsp vegetable oil and stir-fry the onion slices celery, green pepper, tomatoes and spring onion. Stir into the cooked rice. 5. Add the cooked rice, soy sauce, peas and carrots. 6. Season with curry salt and pepper and mix together. Put the rice meal in a baking dish and the fried liver chunks on lop, flake for 20 minutes and serve warm with curry sauce. Serves 8-10. CURRIED RICE 2 cups uncooked rice 5 cups water 2 tsp curry 1 small can peas/cut green beans 2 chicken seasoning cube 2 carrots shredded/diced 4 tbsp vegetable oil/margarine tsp white pepper salt to taste 1 medium chopped onion 1 tsp chopped garlic 4 red chill peppers, sliced.

Method 1. Wash rice and place in a sauce pot. 2. Pour the water over the rice and season with white pepper, salt, curry and garlic. Crush the seasoning cubes and add to the rice. 3. Stir in one tbsp of the vegetable oil each for salt and proceed to cook for about 20 minutes. 4. In a fry pan, heat the remaining oil and fry the onion, celery, chilli pepper, green beans arid carrots lightly 5. Remove front heat immediately and pour the vegetables over the cooked rice. 6. Toss the rice and vegetable well and simmer for 3 minutes. Serve warm with braised beef and suitable sauce.

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BRAISED RICE 3 cups uncooked rice 6 cups chicken stock or beef 1 large onion-chopped 1 green pepper-seeded and chopped 2 tsp white pepper Salt to taste 2 stalks leeks 100g cooked kidney beans 1 seasoning cube 3 carrots-diced or grated 2 tsp grated ginger 2 tsp grated garlic 1 tsp curry 1 can green peas 6 tbsp vegetable oil or margarine

Method 1. Wash rice and let it drain of 2. Heat the oil or margarine in a saucepan raid add the washed rice. Cook the rice in the fat ova- medium heat, stirfrying for about 5 minutes without browning. 3. Add the beef stock or brown seasoning cube, curry, salt and white pepper. 4. Stir well, cover the pan and cook gently for about 25-30 minutes on surface cooker or oven without stirring. 5. As the rice is getting tender without being soft, stir in any 6. remaining spices and the chopped veg and peas 7. Cover the pot and steam for about 2 minutes. Remove from heat an serve hot garnished with tomato wedges or egg slices. ORIENTAL NOODLES 225g noodles (spaghetti, macaroni noodles etc) 5 tbsp vegetable oil 2 garlic clove (grated) 4 green peppers, diagonally sliced 4 tbsp soy sauce 2tsp curry 225g sliced cabbage sliced

salt to taste 2 stalks leeks/celery flesh prawns (optional) 1 onion, thinly sliced 4 carrots, peeled and sliced 4 red chiIli pepper; sliced

METHOD 1. Cook the noodles in boiling salted water for about 4-5 minutes. 2. Drain well and rinse under hot water to remove starch. 3. Toss in 1 tbsp of the oil to prevent sticking. 4. Boil water and place the vegetable in the salted water. Blanch for 2 minutes and drain from the hot water. Leave to drain dry. 5. Heat a frying pan and add the vegetable. Toss the vegetables in the pan continuously. 6. Combine the soy sauce, curry and salt and cook for 2 minutes. 7. Toss in the cooked noodles and heat through. Serve immediately with grilled beef. JOLLOF RICE 3 cups uncooked rice 4 large fresh tomatoes 3 medium fresh hot peppers tsp top ginger tsp chopped garlic tsp thyme 1 large onion 3 tbsp margarine 150ml vegetable oil 6 cups beef broth/water 2 seasoning cubes tsp curry salt to taste

Method 1. Sort, wash rice and set aside to drain. 2. Reserve one tomato and one pepper and grind the remaining ones. Slice the onion and chop the remaining tomato and pepper. Set aside. 3. Heat the vegetable oil in a sauceboat and fry part of the slice onion and ground ingredients lightly. 4. Stir in the tomato paste and cook till sauce is almost dehydrated. Pour in the beef/broth water. Bring to boil and add the rice and the seasonings. Mix well and add margarine when almost cooked. 5. Steam for about 20 minutes till liquid is almost absorbed. Stir in sliced tomatoes, pepper and onion rings. Steam for 10 minutes. 6. Serve with fried fish or beef and steamed leafy vegetable as a side dish. Moi-rnoi and fried ripe plantain chips can he used as side dishes as well. Serves 8-10.

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HERB RICE PILAF 3 cups long grain rice 1 tsp grated garlic 6 cups boiling water 1 tsp grated ginger Pinch salt/or to taste tsp curry Chopped fresh herbs (parsley, curry, spring onion etc) I tsp dried and crushed bay leaf 2 stalks of leeks 1 cup beef or chicken stock 2 stalks celery 2 Chicken seasoned cubes 2 tbsp margarine 4 medium green chilli pepper sliced 1 large spring onion 4 tbsp vegetable oil Method 1. Wash rice in cook water and leave to drain. 2. Heat the foil in saucepan and add the margarine. When melted, add the washed rice over medium heat, stirring constantly. 3. When the rice is light brown, add the water, chicken stock, seasoning cube, salt and pinch white pepper. 4. Cover the pan and cook gently for about 25 minutes without stirring, until the rice is getting tender. 5. Add finely chopped herbs (parsley onion, curry leaf, bay leaf, leeks, green spring onion, and green chili pepper. Stirring gently. 6. Cover and leave to steam about 3 minutes and serve garnished with eggs and braised beef or grilled fish. CURRIED BEEF AND RICE CASSEROLE 3 cups uncooked long grain rice 1 medium onion 1 instant chicken seasoning cube 3 tbsp vegetable oil 2 medium stalks celery (diagonally sliced) 1 tbsp margarine (chopped) 2 tbsp soy sauce 2 cups cut-up cooked beef (l inch pieces) 6 cup boiling water 1 medium green pepper 2 carrots (diced) salt to taste l00g cooked peas 1 medium sweet red pepper

Method 1. Cook and stir the beef in the vegetable oil until golden brown. 2. Remove from heat and set aside. 3. Stir in the rice, margarine and onion into the remaining oil over medium heat until rice is lightly brown. 4. Stir in water, chicken cube, soy sauce and salt to taste. 5. Heat to boiling, then reduce heat and simmer for 20 minutes, till rice is getting tender. 6. Stir in the green and red pepper, fried beef carrots, celery and cook covered for 5 minutes. 7. Serve garnished with green and sweet red pepper. SPANISH (OVEN JOLLOF) RICE 3 cups uncooked regular rice 1 medium onion (sliced) 6 cups water 3 cubes chicken seasoning cube I tsp curry powder tsp ground ginger 1 tin tomato paste 1 green pepper chopped 1 tsp salt 1 tsp ground nutmeg 3 tbsp vegetable oil 1 tbsp margarine 4 fresh tomatoes 4 fresh red/chilli peppers 2 stalk celery chopped

Method 1. Wash rice and set aside. 2. Place vegetable oil in a saucepan and fry the onion, ground fresh tomato and pepper to make a sauce. Stir in the tomato paste and cook for 5 minutes stirring frequently. 3. Now add the water, margarine and seasonings (ginger, salt, nutmeg etc). 4. Stir in the rice and heat to boiling. 5. Pour into a baking dish, cover and cook in the oven, until rice is tender and liquid is absorbed (add small amount of water if necessary to make rice well cooked.

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6. Stir in the peas, green pepper and celery. Remove from heat and serve hot. COCONUT RICE 1 large coconut flesh 3 cups short grain rice (uncooked) 8 cups of water 3 large fresh red peppers (chopped) 1 tin sardine/fried fish 1 seasoning cube salt to taste 10 large prawns-fried

Method 1. Wash and grate coconut into fine flakes. Put in a bowl and add all the water. 2. Using a fine sieve, filter and squeeze out all the liquid from the grated coconut mixture. 3. Discard the chaff and pour the coconut milk into a pot. 4. Heat the milk and bring to boil. 5. Wash rice and add to the boiling milk. Season with salt and seasoning cube. Stir in the chopped fresh pepper. 6. Cover pot and cook for about 45 minutes or until rice is soft and moist. Serve hot on a flat dish. Top with sardines or fried fish/liver/prawns and garnish with tomato slices. Makes 10 Servings. PALM JUICE (BANGA) RICE 800g or basket palm fruits 3 cups of short grain rice 10 cups water 1 seasoning cube 15 large fresh shrimps/prawns 1 ground pepper/2 fresh pepper salt to taste 1 medium onion

Method 1. Cook the palm fruits until they are soft. Pound in a mortar and use the water to get juice from the fruits. 2. Put into a pot and heat to boiling. 3. Meanwhile, wash the rice, chop the fresh pepper and onion and clean the shrimps. 4. Add rice to the boiling liquid. Season with about 1 teaspoon salt and add the dry or chopped fresh pepper, seasoning cube and Onion. 5. Mix well and continue cooking for about 45 minutes or until rice is soft and uniformly moistened 6. Roil the shrimps in a little bit of water. 7. Stir uniformly into the rice, broth of the shrimps and arrange the shrimps over the thick top of the rice. Simmer for 10 minutes and serve hot. Serves 10. POPPING CORN 6 tbsp popcorn Salt 3 tsp vegetable oil Sugar (optional)

Method 1. Put oil in a pot and place the corn in the pot 2. Cook over a medium heat, stirring until the corn starts cracking and bring about the white fluffy part. 3. Continue stirring for the corn to he properly popped and cooked. 4. Remove from heat, sprinkle immediately with sugar or salt and leave to cool. FRIED CORN CAKES 2 cups dry corn 200m1 water tsp. ground pepper pinch salt 1 tbsp sugar 4 tbsp palm oil Vegetable oil for frying Method 1. Ground corn into fine crumbs. 2. Place corn pepper, sugar, salt and water in a boil. Blend well for mixture to mix well. Blend in the palm oil. 3. Heat oil, mold mixture into small balls and drop into hot oil. Fry until slightly brown. 4. Remove from oil, drain and serve with coconut as snack. Method 1. Wash rice in hot water to remove some starch.

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2. Boil the 6 cups of water, added salt and sprinkle the clean rice in the boiling water. Cover pot and boil until cooked hut grain are separate. 3. Stir in the cooked sweet corn, margarine and chopped parsley. 4. Serve onto a flat dish and top with curried pork stew or tomato and pepper fried chicken sauce. FRESH CORN FRITTERS 3 fresh corn cobs 1 onion Vegetable oil for deep frying salt to taste 2 fresh peppers 2 tbsp palm oil

Method 1. Shell the corn and wash well. Chop the peppers and onion and set aside. 2. Combine all the ingredients except palm oil in a mortar or place in a blender and grind coarsely. 3. Add 2 tablespoons palm oil and mix well until the oil binds the corn mixture. 4. Heat vegetable oil to faint smoking point. Stir the corn well and drop mixture in small spoonfuls into the deep hot fat fry till golden brown. 5. Drain and serve with coconut as snacks. Noted: 1 tablespoon sugar may be added to sweeten the fritters. PLANTAIN FLOUR FOO-FOO (AMALA) 500g plantain flour 750rnl water Method 1. Heat the water to boiling in a pot. 2. Mix part of the water and 250g of the plantain flour to form a paste in a bowl. 3. Use a wooden spoon to stir in the plantain flour mixture into remaining boiling. Stir very well to avoid lumping in the foo-foo. 4. Stir in the remaining plantain flour a little at a time for the foo-foo to be evenly mixed. 5. Continue to stir vigorously until the foo-foo is thick and begins to leave the sides of the pot. Keep stirring for 2 minutes. 6. Sprinkle a little water over the foo-foo and cover the pot for 2 minutes to allow the foo-foo to be thoroughly cooked. 7. Stir very well all over and turn into a dish. Serve warm with ewedu, melon-vegetable, agbono or mixed vegetable soup. Note: Prepare corn foo-foo, rice and yam flour foo-foo as in plantain. LIVER RICE PILAF 3 cups uncooked rice 6 cups (1 litre) beef stock 6 tbsp vegetable oil Salt and white pepper 1 seasoning cube 1 kg beef/chicken liver 1 stalk leeks 1 stalk celery 1 green pepper 2 medium onions 2tbsp grated garlic

METHOD 1. Wash and clean liver. Cook and leave to cool. 2. Cook rice with stock and salt to taste. 3. Remove any fat from liver and chop or grate into small bits. Remove rice from heat if tender but not soft. 4. Meanwhile, clop onions, celery, leeks and green pepper 5. Heat the oil in a large frying pan, add the grated liver, seasonings and chopped vegetables. Cook over medium heat for 5minutcs, stirring gently. 6. Stir in the cooked rice, fluffing up to loosen the rice grains. Season to taste of necessary and heat through for about 3 minutes. Serve hot with spicy fried chicken and cucumber salad as a main dish. Chapter Five BREAD, DOUGHNUT AND SANDWICHES

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Bread are loaves made of soft doughy that are leavened with yeast. They are made from flour, water or other moisture, yeast, sugar and fat. Milk is used in some bread mixture in lace of water to increase the nutritive value, aid fermentation and contribute to the colour. Dry milk is more often used. If liquid milk is to be used, it should be sealed first to prevent the enzymes in it from reducing the fermentation process. Yeast is the raising agent and it grows best in lukewarm water. If the temperature of the water is too high, the yeast will be destroyed, while low temperature retards the fermentation process. When dissolving yeast ensure that lukewarm water is used. Sugar is used to sweeten bread and to aid the process of fermentation. Therefore some quantity of granulated sugar should be added to yeast when dissolving yeast. Fat is used to soften and lubricate the dough. Salt can be added to yeast bread to contribute to flavour and aid elasticity and firming of the dough. Yeast bread may be mixed in one of the basic ways: The straight dough method entails all the ingredients are mixed at one time and the sponge method consists of two mixing and two fermentation processes. With the sponge method, part of the flour, yeast, sugar and fat are mixed and allowed to ferment. Then the mixture is combined with the remainder of the ingredients and second fermentation is allowed. Kneading is important for the yeast to be distributed and allow the development of carbon dioxide for adequate fermentation. The dough should be allowed to proof for at least 1 hour or until the until dough is double or triple its original size. Bread loaves are baked in high temperature (about -4500 degrees) and may be painted or glazed with egg wash or milk immediately before baking. Bread is completely baked when it has gain the light brown colour and has shrunk from the side of the pan. roast bread should be soft, moist and tender in texture. Doughnuts and bread rolls are sweet doughs that contain yeast and are richer in sugar, fat, eggs and milk than the plain bread. More yeast is often used but they require the same fermentation or proofing process. The dough can be baked or fried. Doughnuts and rolls should have good shape and colour and the texture must be smooth and light. A variety of fillings can be used. Nutmeg and other flavoring can be added to bread to improve flavor. PLAIN BREAD 500g flour 2 tsp thy yeast 250ml lukewarm water 60g (4 tablespoon) margarine/Oil 100g (5-6 tbsp) sugar tsp salt

METHOD 1. Weigh and measure all the ingredients set aside. 2. Soften the yeast in lukewarm water, add half of the sugar and cover for about 10 minutes till the yeast is dissolved and starts rising in bubbles. 3. In a large bowl, blend remaining sugar, fat and dissolved yeast. 4. Reserve 2 tbsp flour for kneading. Gradually add the flour to make a stiff dough. Knead lightly and keep covered for 10-15 minutes. 5. Knead again on floured board until smooth and elastic. Shape into loaves and place in well greased pans. 6. Cover with a slightly wet towel in a warm place. Let rise till dough is well risen above the pan edges (double or three time size). 7. Bake in pre-heated oven for 40 minutes. When baked, remove from pan unto wire racks to cool. Makes 4 loaves. Method 1. Dissolve yeast, sugar and salt in warm water. Allow to m for 10 minutes. Combine margarine, salt, milk and flour in a bowl. 2. Add dissolved yeast to flour and mix the mixture to a soft dough. 3. Knead the dough. Cover and put in a warm place for hour. 4. Stir or knead every fifteen minutes. After 1 hour shape into a round loaf and place in well greased pans. 5. Proof for another 15 minutes. Bake until golden brown. WHOLE WHEAT BREAD 500grams whole wheat flour 2 tsp yeast 1 tbsp sugar 2 tbsp (30 grams) margarine tsp salt 250m1 warm water

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Method 1. Process whole wheat grains into flour or purchase whole w heat flour. 2. Combine salt, fat and whole meal flour in a bowl and set aside. 3. Dissolve the yeast and sugar in the warm water. Cover and let it rise for about 5 minutes. 4. Gradually stir in the yeast mixture into the whole meal and fat mixture. 5. Mix and knead thoroughly till smooth and non-sticky to the hands 6. Place the bowl of dough in a warm place to rise for about 30 minutes. 7. Knead again slightly on a floured board and place in a greased bread loaf pan with cover or shape into balls in any baking pan. Leave to proof in a warm place for another 20-30 minutes. 8. Pre-heat oven and bake for 30-40 minutes after reducing the heat. Note: Whole wheat bread is usually heavy. A mixed whole meal bread can be made to be lighter by using half plain flour and half whole wheat flour. LEMON BREAD (COFFEE/TEA CAKE) 3 tbsp margarine 1 tsp baking powder tsp salt 125m1 milk 50gs sugar 1 tsp lemon juice 2 eggs grated rind of 1 lemon 300gs flour tsp nutmeg YEAST DOUGH CAKE 450gs flour 1 tbsp grated lemon and l00gs margarine orange rind l00gs sugar tsp grated nutmeg 2 eggs pinch of salt 2 tsp dry yeast 75-80m1 warm milk 50gs currants. Method 1. Sieve the flour and salt into a bowl and rub in the fat. 2. Dissolve the yeast and sugar with the warm milk. Cover and let rise (5minutes) 3. Mix the flour and the rest ingredients. Add the dissolved yeast and I mix in the beaten egg. 4. Mix thoroughly with a wooden spoon to obtain a soft dough, soften than that of plain bread. 5. Grease a medium-sized cake pan and fill the dough into the pan. Place a warm place to rise till double in size (5045 minutes). 6. Bake in a moderately pre-heated oven for 30-40 minutes. BREAD ROLLS (DINNER ROLLS) 700gs flour 3 tsp dry yeast 1 tspsalt 50-l00gs sugar 2 beaten eggs 200gs margarine 300m1 warm water or milk tsp nutmeg Method 1. Dissolve yeast in lukewarm water. 2. Mix sugar, salt, nutmeg currants and milk together. 3. Add yeast (now in bubbles ) and beaten eggs to the mixture. 4. Add flour, reserving 4 tbsp. Mix well without kneading. 5. Place in a greased bowl and grease top of dough. Cover and proof it a warm place until double in size, punch down. 6. Turn out on lightly floured surface knead and shape dough into inches wide squares of about 2 inch thickness. Shape into balls. 7. Place each in well greased queens cake pans. Cover and let rise for about 20 minutes. 8. Brush top lightly with egg wash and bake at 3000 or gas mark 3.for 15-20 minutes. Makes 15 rolls. YEAST DOUGHNUT 300 grams flour 4-6 tbsp sugar

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1 tsp dry yeast 3 tbsp margarine 1 egg 3-4 tbsp dry milk 85m1 warm water tsp nutmeg vegetable oil for deep frying

Method 1. Ferment yeast in half of the warm water. 2. In a bowl mix margarine and the remaining warm water. 3. Add beaten eggs, sugar, salt and nutmeg. Combine milk and flour. 4. Add the dissolved yeast and gradually mix in flour into a smooth dough. Place in a warm place to rise till double in size. Turn dough into a flavored board and knead briefly. 5. Roll out to floured board 1 or inch thickness. 6. Cut with doughnut cutter that has a hole at the centre and place in a greased tray to proof. 7. Let dough rise for another 40 minutes or till double in size. 8. Then place dough in heated deep oil and fry until golden brown, ensuring that the heat is not too high or too low. 9. Roll the cooked doughnut on granulated or icing sugar. ECONOMY YEAST DOUGHNUT 500g flour 2 tsp dry yeast 50g margarine 250m1 warm water 1 tsp salt 1 tsp nutmeg 100g sugar oil for deep frying Method 1. 1 . Sieve the flour, salt and nutmeg into a bowl and rub in the margarine. 2. Dissolve the yeast in half of the warm water. Add one tbsp sugar to facilitate fermentation of the yeast. 3. Make a well in the centre of the flour mixture and pour in the fermented yeast and remaining warm water. 4. Beat dough with the hand and knead thoroughly till dough is smooth and moderately soft. 5. Using a round cutter, roll ot dough to Y2 inch thickness and cut out round shapes. Place them on a greased tray and cover with thin polythene. Leave in a warm place to prove until they are well risen (double in size) 6. 1-leat vegetable oil to faint smoking and fry doughnuts a few at a time until that are golden brown and ate well cooked. Drain off an roll them in sugar if desired. Serve as snack or tea dainty. JAM FILLED DOUGHNUTS Basic doughnut recipe fruit jam (pineapple, strawberry etc) vegetable oil for deep frying

Method 1. Take the basic doughnut recipe.. (See pp). prepare the dough according to the instructions for preparation. 2. Divide the dough into round doughnut shapes without hole al the centre. . 3. Press a floured thumb into each doughnut and add a little jam, about 1 tsp in each hole. Mold back each carefully to seal the hole. Tack each firmly with lightly wet fingers. 4. Place them on a well-floured tray, cover and allow to prove until double in size. 5. Heat the vegetable oil in a deep frying pot to a moderate temperature. Deep fry the doughnuts till golden brown and drain off fat. Roll doughnuts in a tray containing sugar. BAKING POWDER DOUGHNUT 1egg 50 grams granulated sugar 75 grams melted margarine 2 tsp baking powder 300 grams sifted flour 1 tsp vanilla 75ml milk/water tsp salt 50g sifted flour (for rolling) 1 tbsp powdered milk

Method 1. Slightly beat eggs in mixing bowl, add sugar and mix thoroughly. 2. Add the melted margarine, to the mixture add to mixture. Add milk and mux. 3. Sift the &y ingredients together and add to egg mixture. Ad vanilla and mix well. 4. Gather mixture lightly and set aside for 1 0 minutes. Knead lightly.

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5. Roll out on floured board to inch thickness and cut with doughnut cutter. Handle gently. 6. Fry in hot deep fat until golden brown on both sides. Drain off fat and roll in granulated sugar or top with favorite icing. Makes 20 doughnuts. SANDWICHES Sandwiches are meals that arc made of regular or special bread. They may be filled or spread with a variety of items such as meat, fish, jams and other spreads. Sandwiches may be served hot or cold, with or without sauce such as (salad cream, ketchup or mustard cream), closed or multi-layered. There are four basic considerations in making sandwiches: a) The Bread: This is the most important item used and can be from any type of bread. Day old bread is usually preferable. b) The filling can be made from meat, sardines, corned beef, boiled or fried egg, jam, salad and various types of food. Vegetables like lettuce tomato and onion slices may be added. In using fillings, ensure that proper temperature is maintained in order to protect the food from becoming contaminated. Also do not use filling that can soak the bread. c) Method of preparation: 13e careful in handling the items by maintaining proper sanitation, especially when some items have to be chopped or mixed up. Avoid making very large sizes, the bread cam be sliced before or cut after filling if necessary. d) A garnish should be added to a sandwich when it is ready to be served. Party or tea sandwiches should be in small triangular sizes. When sandwich is planned for lunch, it should be attractively arranged. CROISSANTS 500g flour 2 tsp yeast 2 tbsp sugar 2 small eggs 1-2 sachet powdered milk 100ml warm water 100g soft margarine

Method 1. Mix all the siffed dry ingredients together in a small bowl. Rub in the margarine. 2. Dissolve yeast in half of the warm water. 3. Add the dissolved yeast, egg and almost the remaining water or as needed to obtain correct consistency of dough. 4. Mix thoroughly into a soft, smooth and pliable dough. 5. Knead to elastic-like texture. 6. When dough is ready for proofing, roll out into inch thickness. 7. Cut into 4-6 inches of the base of the triangle to form a crescent. Add some currants/fruits if available before folding into crescent shapes. 8. Place in a greased pan proof till double in size and brush with egg wash before placing in preheated oven to bake for 20-30 minutes. SARDINE CANAPE 1 can of sardine 1 tsp grated onion 10 slices of buttered bread triangles 90 grams or 6 tbsp margarine pinch ground ginger

Method 1. Drain and mash sardines. 2. Combine sardine and blend with remaining ingredients to desired consistency. 3. Spread on crackers or toasted bread triangles. 4. Keep them covered and use as tea sandwich. Corned beef or chopped egg can be used as alternative. BEEF BURGER 400 grams minced beef 4 large firm tomatoes (sliced) medium chopped onion 2 tsp salt Pinch curry and thyme (optional) 1 tsp melted margarine 8 dinner rolls (small round bread) mayonnaise 2 eggs 4 tbsp bread crumbs

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Method 1. Combine all ingredients except mayonnaise and the bread. 2. Mix well and shape the beef mixture into patties (round shape of same diameters as the bread inch thickness) 3. Brush the meat patties with melted margarine and grill over direct heat or barbecue for 10- 15 minutes. 4. Cooked on both sides. Remove from heat and slice the rolls into two. 5. Fill the bread with the grilled meat, spread teaspoon mayonnaise on the meat, top with tomato slice and cover the sliced tomato with the other vegetables and the top layer of the bread. Onion slices and lettuce loaf can be added to improve eating and nutrient quality. 6. Club sandwiches are made by slicing the rolls into three portions having two layers of filling. Regular bread slices can also be used. BAKED FISH SANDWICH (Oblong Rolls) 300 grams cooked fish green pepper chopped onion, chopped tsp pepper Salt to taste 3 tbsp mayonnaise 6-8 rolls (small oblong bread) margarine Method 1. Combine all ingredients except bread in a bowl. Toss well. 2. Split the oblong rolls in half and spread margarine on the sliced surfaces. Spread the fish mixture over one of the buttered surfaces and top with two slices of tomato. Put in the oven to bake for 10- 15minutes. Chapter Six CAKES, BATTERS AND PASTRIES cakes are batter products of flour mixtures that contain fat, sugar, eggs and raising agent. In order to produce good quality cakes, it is essential recipes and use proper ingredients appropriate method of mixing, adequate size of pan and baking temperature. There are four basic method of mixing cakes 1. The creaming method involves the creaming of fat and sugar with electric mixer or wooden spoon till the mixture is light and fluffy. Beaten eggs, milk and vanilla are gradually poured into the creamed mixture. The mixture is well beaten till light and foamy after which the dry ingredients (flour, baking powder and salt) are folded into the creamed mixture. Examples are queen cakes, marble cake and coffee cake. 2. Conventional sponge method in which the fat and half the sugar being creamed first. The eggs are separated and only yolks are beaten into fat mixture. The flour mixture and milk are added to the cream mixture and set aside. The egg whites are the whisked to become stiff and foamy and the flour mixture is folded into the stiff egg white. An examples of this type is chiffon or feather cake. Pure sponge cake uses only egg whites, sugar and flour in addition to flavorings, but egg yolk and fat are not included. 3. The muffin method involves all the dry ingredients being sifted together and the margarine is melted. In a separate bowl, the melted margarine, beaten eggs and milk are beaten together to blend thoroughly. This mixture is gradually poured into the flour ingredient and all are beaten together with electric mixer or manually with wooden spoon till the mixture is smooth. Examples are shortened cake, fruit upside down or carrot cake. 4. Pastry-blend or rubbing in method involves blending of fat and flour together. All other ingredients which includes eggs and milk are added and beaten thoroughly till beaten thoroughly ill smooth. Queen cake and ginger bread can be made in this way. In choosing mixing method, consider the quality and type of cake as indicated by the recipe, the equipment available, type offat and amount of time available. The creaming method usually produces better quality.. cakes. All ingredients must be at room temperature when mixing cakes. Dont over mix the mixture after flour has been added or else the batter will be rubbery. Also, the cake will be hard when baked. The cake must be baked in a well greased pan for easy removal when baked. The pan must not be filled more than half for two-thirds with the batter. The quality of cakes is very important. A good quality cake must be light, even in colour and firm. It must not be heavy, sticky or crumbly. In addition, large cakes must be level at the top, without cracks or large holes: The centre should not fall in but the cakes should shrink lightly from . sides of pan when baked. Small cakes like queen cake

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should have good shapes and rounded but slightly peaked tops. Sponge cakes must be light with firm spongy texture that springs back when pressure is applied. Always use a skewer or knife to check if cake is well baked by piercing the knife through the cake. When the knife comes out clean, it means the cake is baked. QUEEN CAKES (CREAMING METHOD) 300 grams sifted flour 80ml milk 1 50 grams margarine 1tsp. lime/lemon rind 150 grams sugar tsp. Nutmeg (grated) 3 tsp baking powder 4 egg, well beaten 1 tsp vanilla 1 tbsp lemon/lime juice Method 1. Cream margarine, sugar and vanilla together with electric mixer or wooden spatula. Cream well until the mixture is light and fluffy to a dropping consistency. 2. Gradually pour beaten eggs into the creamed mixture, and beat with wooden spoon, until well mixed Add baking powder and nutmeg into flour, sieve two times. 3. Add of the flour into the eggs mixture and fold and in the flour mixture. Sprinkle lemon rind over remaining flour. 4. Now add a half of the milk and a second of the flour. Fold in well 5. Finally fold in the last portion of the flour mixture and remaining milk, alternating them. 6. Spoon mixtures into well greased queen cake pans or paper cups. 7. Bake in pre-heated oven of 325 (gas mark 2) for about 20 minutes. 8. When baked remove from heat and place on cooling racks. Make 12 small cakes. Note: currants can be added to the flour before folding in or top of the queen cake as decoration before baking. QUEEN CAKES (RUBBING - IN- METHOD) 250 grams flour 75ml diluted milk 100g sugar 2 tsp baking powder 3 eggs tsp salt 125 grams margarine/oil tsp nutmeg 1 tsp lemon juice 1 tsp lemon rind Method 1. Sieve flour with baking powder, salt and nutmeg into a bowl. 2. Rub in the fat and sugar into the sifted flour ingredients with finger tips until the mixture looks like bread crumbs. 3. Stir in lemon rind and mix well. 4. Beat egg and stir into the flour ingredients. Add the lemon juice and the milk gradually as the constituency becomes stiff. 5. Grease cup cake pans and fill the pans. Top with currants if desired and hake in moderately heated oven for 20-30 minutes. Note: 1 tsp vanilla, 2 tbsp desiccated coconut or currants can be added when mixing. MARBLE CAKE 400 grams sifted flour 4 tsp baking powder 200 grams margarine 200 grams sugar Drops pink colouring 1 tsp vanilla tsp nutmeg 7-8 eggs 100ml-l50ml milk 1 tsp chocolate/cocoa powder or 2 tbsp browning

Method 1. Having all ingredients at room temperature. Sift the flour, baking powder, salt and nutmeg. 2. Cream margarine and sugar thoroughly until fluffy: 3. Add vanilla and cream well. Add the washed eggs, one at a time, beaten well in each addition.

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4. Add dry ingredients, alternating with milk. Mix well and share batter into three equal separate portions in 3 bowls 5. Sift cocoa powder into one portion and the pink colouring in another portion. Blend in colours very well without over mixing batters. 6. Grease a medium square or round pan and lightly sprinkle flour over the grease pan. The batter is now in three colours (cream, brown and pink) in 3 bowls. 6. Spread the brown mixture at the bottom of the pan. Top the brown with the pink as second layer. Pour the cream coloured hatter that on the pink layer and spread the batter from the centre to sides of the pan. Batter may also be scooped in spoonful while alternating the colours till all the batter is put into the pan. 7. Bake in 350f in a pre-heated oven for 45 minutes. Serves 12.

FEATHER CAKE 250 grams sifted flour tsp salt 120 grams sugar 4 egg whites

3 tsp baking flour 125 grams margarine 1 tsp vanilla 100ml milk 2 tsp cream of tartar

Method 1. Sift flour, baking powder cream of tartar and salt three times. 2. Cream margarine and sugar thoroughly. 3. Slowly add vanilla and egg whites, one at a time. Using an electric mixer or whisk, beat well after each addition of egg white. 4. Fold in the sifted dry ingredients alternately with milk. 5. Pour into a well greased square or round pan. 6. Bake in pre-heated oven for 40 minutes. Serve 10. COCONUT/CARROT AND RAISIN CAKE 3 beaten eggs 1 tsp all spice 175 grams sugar 300 grams grated carrots 100 grams raisin/currants 200ml vegetable/soft margarine 360 grams flour l tsp salt 2 tsp vanilla 3 tsp baking powder 150 grams toasted coconut Method 1. Using a whisk or mixer, blend eggs, sugar and vegetable oil. 2. Sift flour, salt, baking powder and all spice together. 3. Stir in flour mixture, grated carrot and toasted coconut, vanilla and currants alternately. Mix the batter thoroughly. 4. Pour into a greased square pan and bake in pre-heated oven for 55 minutes. When baked, invert on a cooling rack can iced or served with vanilla sauce. VANILLA SAUCE 250rnl boiling water 60 grams sugar 2 tbsp corn starch powder 2 tbsp margarine tsp nutmeg 1 tsp vanilla

Method 1. Put water in a small pot to boil. 2. Cream sugar, margarine, custard powder and nutmeg. 3. Stir the mixture into the boiling water. Add vanilla mix well and serve as a warm sauce over cakes and puddings. BANANA COCONUT CAKE 100grams dedicated coconut 200grams flour sifted 100grams margarine 100grams sugar 2 large bananas, peeled and mashed 2 large eggs 1 teasp. Baking powder l tsp baking soda 120m1 diluted milk

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For the topping 25g (2 tbsp) margarine 2 tbsp honey 120g shredded fresh coconut. Method 1. Prepare desiccate coconut by toasting freshly grated coconut in the oven or over grill for 5 minutes. 2. Place margarine and sugar in a mixing bowl and cream until smooth and fluffy. Beak in the eggs one at a time. 3. Sift together the flour, baking powder and soda, then stir in the toasted coconut. Fold in the flour mixture into the margarine-sugar mixture, using half of the milk. Preheat the oven 4. Mix the remaining milk and mashed banana in a bowl and gradually combine the banana mixture with the flour mixture. Place cake batter in a greased square pan and bake in the preheated oven for 40 minutes. Place on a wire rack to cool completely when fully baked. 5. To make the topping, place margarine, honey and grated coconut in a sauce pan and cook for about 5 minutes. Remove from heat, and leave to cool slightly. Spoon topping over the whole top of the cake. RICH CHOCOLATE FRUIT CAKE 10 eggs 1 tsp vanilla 500 grams sifted flour 2 tbsp brandy flavoring/150ml brandy 2 tsp baking powder 150 grams mixed fruits 300 grams soft margarine 300 grams brown sugar 90 grams (6 tbsp browning/caramel) 1 tsp all spice 1 tsp vanilla 150 grams raisin/currants 1 tsp lemon juice 1 tsp strawberry flavoring 1 tsp rind of one lemon 1 tsp almond flavor

Method 1. Cream margarine, sugar and vanilla until light and fluffy. Soak fruits in brandy. 2. Sift together the flour, nutmeg, allspice and baking powder. Add caramel or browning to sugar mixture. 3. Beat eggs and add to margarine and sugar mixture. Mix thoroughly until foamy. Sieve out fruits and toss in little flour. 4. Add the flavorings, lemon rinds and remaining brandy. 5. Gradually fold in the flour mixture and floured mixed fruits. 6. Pour batter into well greased and floured pan. 7. Bake in per-heated oven of 3500f (gas mark 2) for 50minutes or until baked. Note: Caramels, made by heating 50 grams granulated sugar till it is brown (dark brown) and then 100ml boiled water is gradually stirred into it to lighten the thickness. This can be used in place of browning. GINGER BREAD 200 grams flour 60 grams (4 tbsp) margarine 1 tsp ground ginger tsp salt tsp cinnamon (opt.) tsp all spice 200ml prepared caramel 1 tsp baking soda 180m1 evaporated milk left added for 10 minutes with 10ml lemon juice Method 1. Melt the margarine and ensure that all the ingredients are held at room temperature. 2. Place all the ingredients in a mixing bowl and the mixture i s well beaten with electric or wooden spoon until smooth and creamy. 3. Pour into a greased brunet pan or hollow pan. 4. Bake at medium heat until cake is cooked (45-50minutes). SOYA BEAN AND WHEAT FLOUR BREAD 300grams white flour 300grams soya bean flour 400m1 warm water or milk ltbsp margarine

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2-4 tbsp sugar 3 tsp dry yeast tsp salt

Method 1. Dissolve yeast in warm water with l tbsp sugar. Mix the soya bean flour, margarine salt and the remaining sugar in a bowl. 2. Prepare a soft dough by using the dissolved yeast to mix the soya bean ingredients. 3. Add the white flour to the soya bean dough to obtain a stiff consistency for kneading. 4. Knead very well and cover in a warm place for dough to rise until double in size (about 35 minutes) 5. Mix again and knead a second time. Shape into loafs and place in a warm place to rise until double in size. When adequately risen again, bake in a pre-heated oven for 30 minutes. Note: Soya bean bread produces a heavy dough and requires more kneading man the regular plain white bread. OATMEAL BREAD 100grams uncooked quick oatmeal 125ml boiling water 60grams (4 tbsp) sugar 1tsp salt l25ml lukewarm water 250m1 warm milk 600grams sifted flour 60grams margarine 3 tsp dry yeast

Method 1. Put the oatmeal in a large bowl, stir in the warm milk and boiling waters. Add the margarine, 2tbsp sugar (reserve 2tbsp) and the salt. Set aside until lukewarm. 2. Sprinkle the yeast into the 125m1 lukewarm water and stir in the remaining 2tbsp sugar until dissolved. Cover and set aside for 5minutes. 3. Stir the dissolved yeast into the oatmeal mixture, add half o f t h e flour and mix until smooth. Add the remaining flour, little at a time, reserving some for kneading. 4. Mix dough thoroughly until it stops sticking to the hands. Place on a board and knead until firm and glossy. Shape in to two loaves and place in a greased bread pan. 5. Cover with a damp cloth or towel and let rise for 1 hours under warm condition. 6. When double in size, bake in pre-heated oven at 4000 f for 10 minutes first. Reduce heat to 350f and bake for 4Ominutes. Makes 2 loaves. FRUIT UPSIDE DOWN CAKE 300 gram chopped pineapple 300 grams sifed flour 150 grams sugar 1 50 grams margarine 3 tsp baking powder tsp salt 200m1 milk 1 tsp vanilla tsp nutmeg 4-6 eggs.

Method 1. Combine margarine, sugar and vanilla and cream well. 2. Add one egg at a time and beat thoroughly. 3. Fold in the dry ingredients alternately with the milk. Beat well until the mixture is well blended. 4. Generously grease a medium square pan and fill the bottom of the pan with pineapple chunks. The pineapple should be evenly distributed all over the bottom. 5. Pour cake batter over the pineapple as a second layer. 6. Bake at 350f for 50 minutes or until cake is golden brown. 7. Remove from pan and insert on cooling rack. Serve with vanilla sauce as a dessert/sweet. CARAMEL 100g sugar 200m1 cold water

Method 1. Boil sugar and water quickly without stirring until golden b r o w n and glossy. 2. Stir and remove from heat when it starts bubbling to top level of the sauce pan. 3. Set aside and leave to cool completely before using for cake or caramel custard.

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DESICCATED COCONUT 1 coconut Method 1. Break and grate off or scrape away the brown surface of the coconut flesh. 2. Grate the coconut and spread out on a baking tray and put in a preheated oven. Bake till dry but not coloured. Occasionally, stir to prevent burning or uneven browning. Store in air tight containers for later use when cold. OATMEAL CAKE 100g oatmeal (quick cooking oatmeal) 1 60grarns brown sugar 1 tsp baking soda tsp salt 100grams mixed fruits or currants. 1 tsp baking powder 200m1 cup boiling water 250 grams sifted flour lisp cinnamon

Method 1. pour the boiling water over the oatmeal and mix thoroughly. Cover and set aside for 20 minutes. 2. Now sift the baking soda, cinnamon and salt into the sifted flour. 3. Mix together and add the currants to mixed fruits. Toss together and set aside. Mix the brown sugar and margarine till soft. Beat eggs till thick and mix in to the sugar and fat mixture. Fold in the flour ingredients. Gradually blend in the softened oatmeal. 4. Grease a medium- seized cake pan and pour in the oatmeal cake and bake in a pre-heated oven for 45minutes. ORANGE RUM CAKE 350 g sifted flour 1 tsp salt 1 tsp grated dry ginger 150g margarine 3 egg whites, beaten stiff 60m1 rum tsp almond extract/Cloves 4 tbsp caramel. 1 tsp baking powder 1 tsp baking soda 150g sugar 3 egg yolks 180 ml orange juice tsp vanilla 2 tsp grated orange rind

Method 1. Sift together the first 5 ingredients twice 2. Cream margarine and sugar until light and fluffy. Add the egg yolks one at a time, beating very well. 3. Stir in the orange rind, vanilla and almond extract. Mix the orange juice with the rum together 4. Add the dry ingredients and run mixture alternately into the creamed margarine and sugar mixture with the orange juice mixture. Beat egg white again. . 5. Fold in the egg whites into the flour mixture (batter) and pour into the greased 1 0 inch pan. 6. Bake in a pre-heated oven at 350 for about 45 minutes. Decorate for anniversary ceremony when cool. COFFEE CAKE 200g margarine tsp salt 200g sugar 200g mixed fruits/currants 200m1 caramel 1 tsp cinnamon/coffee 300g flour tsp nutmeg 3 tsp baking powder 1 tsp vanilla 2 tsp strawberry flavor cashew nuts 4 tbsp (optional) 6eggs Method 1. Prepare caramel and set aside to cool. 2. Cream margarine and sugar till light and fluffy. 3. Add the caramel, beating well. 4. Gradually beat in tile beaten eggs.

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5. Sift the flour, salt and baking powder combine then in small portions with the fat mixture by folding in and alternatively adding the spices and flavoring. 6. Stir in the nuts and mixed fruits. 7. Pre-heat the oven. Lightly grease medium-sized baking pan and pour the batter into the pan. 8. Bake in the pre-heated oven for about 45 minutes. 9. When brown, test for doneness and remove from heat. Allow to cool and cut into squares to serve as finger food.

PLAIN BREAKFAST PANCAKES 10 tbspflour egg 2 tsp sugar 125ml milk tsp salt 1 tbsp vegetable 1 tsp baking powder Method 1. Sift sugar, flour, salt and baking powder. 2. In a separate bowl beat the egg, milk and vegetable oil. 3. Stir in the dry ingredients into the milk egg-mixture. Beat the batter until it is smooth. 4. Heat a heavy frying pan (small sized) on top cooker and grease the bottom lightly with a teaspoon of vegetable oil. 5. Pour of the batter into the centre of the pan over medium heat until bubbles form, rise to the top and become popped. At this time the underside of the pancake is golden brown. 6. Flip the pancake cover to brown the other side. Yields 1 serving of4 pancakes. 7. Serve with honey or pancake syrup. Add scrambled eggs or sausage as breakfast dish. RICH BUNS 250g flour(sifted) egg 60 grams/4 tbsp margarine 50g sugar Vegetable oil for deep frying 100-125ml water 2 tbsp milk tsp salt 2 tsp baking powder 3 tsp corned beef (optional) Method 1. Mix the sifted flour, sugar, fat, salt and baking powder till the mixture becomes crumbs. 2. Make a well at the centre of the flour mixture and add one beaten egg at a time. Stir in the milk and mix thorough. 3. Using a wooden spoon, beat the mixture lightly for about 3 minutes. Cover and set aside for about 10 minutes. 4. Heat the oil for frying and use oiled spooned to scoop the mixture. Add tsp of the corned beef to the batter in the spoon and drop the batter as ball into the deep frying pan oil. 5. Fry until the mixture is light brown and remove with a straining spoon. Drain out oil and serve as snack. PUFF-PUFF 300 grams sifted flour tsp salt 45 grams/3 tbsp sugar Vegetable oil for deep frying 1 tbsp margarine/oil 1 tsp yeast 250rnl water lukewarm

Method 1. Dissolve half of the sugar in the yeast. Cover and allow to ferment till it bubbles (1 5 minutes). 2. Mix the flour, margarine, remaining sugar and salt in a bowl. 3. Stir in the fermented yeast with a Spoon and beat the mixture lightly. 4. Cover bowl with a damp towel and place till it doubles it original size or leave in the refrigerator over night. 5. Heat vegetable oil. Beat and drop the batter in balls from oiled Spoon into the hot oil. Alternately mold batter in balls and drop in the heated oil. Fry until golden brown on all sides. Serve as a snacks.

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PASTRIES AND COOKIES Pies are made from plain pastry which is a stiff dough made from flour, fat, salt and water. The flour must be of good quality in order to produce firm products. The salt contributes to flavor and the fat gives tenderness. The water is used to bind the ingredients, and cold water is desirable. Plain pastry may be classified according to the ratio of fat to flour. They are (1) short crust pastry which has half fat to the flour measurement It is fairly flaky and crumbles easily. (2) Flaky pastry has ratio of two-thirds fat to the flour. It produces very tender and flaky crusts. (3) The suet pastry has less amount of fat and one-third fat to flour quantity is used. It produced less flaky and tender crusts and it is often used for commercial productions. Machine is also used for mixing of pastry in order to have cumulated quantity of fats well distributed in the flour and incorporate sufficient air into the dough and improve tenderness. Pastry is made by cutting fat into the flour and salt until the mixture becomes like bread crumbs. Cold water is added gradually to the mixture and it is combined together. The dough is gathered to form a ball and rolled on a flat surface. After mixing, the dough nay be left for about 15 minutes for flour to be well hydrated and for easier handling. When mixing and rolling, care must be taken to avoid kneading and over stretching of the pastry for handling can cause the pie crusts to shrink and become tough when baked. The dough is rolled into inch thickness and cut into desired sizes and shapes. Before mixing the ingredient for pastry, always set aside some flour that will be needed to sprinkle on, board and dough when rolling. Pie filling must be made earlier and cooled before filling the pie shells. The pies must be sufficiently filled, well folded and sealed together to prevent leakages. Cuts should be made at the top of each pie with fork or knife to permit steam to escape during baking. The tops at the top of each pie with fork or knife to permit steam to escape during baking. The tops are also lightly brushed with beaten egg or milk for browning as a form of garnishing. The pies are arranged in well greased baking trays and placed in pre-heated ovens. Alternatively, pies may also be fried in deep fat. When baked, pastries should be flaky, tender and golden brown in colour. The surfaces may be smooth or rough. For best result, the pastry dough should not be over stretched when rolling and cutting. Cookies is another favorite snack made from soft dough. It is made with flour, sugar, fat, eggs and milk, rising agents and flavorings. Cookies can be mixed by creaming method or pastry method. Over mixing will result in toughness of cookies. After mixing, the dough is lolled, chilled and cut into desired shapes with biscuit cutter. The softer doughs may be dropped on baking trays for baking. Cookies should neither be too hard, nor too soft or crumbly. They should be removed from the trays immediately they are baked. BASIC PASTRY (FOR MEAT, SAUSAGE ROLL AND FISH PIES) i) Short-Crust Margarine Pastry (ii) Oil Pastry 300 grams flour (sifted) 300 grams flour (sifted) Pinch salt 2 tsp baking powder 150 grams margarine 150m1 vegetable oil 100ml cold water 50m1 cold water 1 egg for glazing 1 egg for glazing Pinch salt ii) Margarine-Oil Pastry 300g flour tsp salt 60g margarine 60m1 vegetable oil 60ml water (iv) Suet Pastry (Economy) 300g flour 3 tsp baking powder 100g margarine/oil 75m1 water tsp salt

Method 1. Prepare the filling and set aside to cool. 2. Toss flour and salt together. Add the fat and mix until mixture looks like fine bread crumbs. 3. Sprinkle with enough cold water to moisten. 4. Gather into a ball and set aside for 15-30 minutes. 5. Roll out to inch thickness on floured board and cut into shapes. 6. Fill with meat, fish or sausage fillings. Cover the pie shells and seal properly. 7. Cut the top with a fork and the beaten egg. 8. Bake in pre-heated oven for 30-40 minutes. Makes 8 pies.

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MEAT PIE/FISH PIE FILLING 50 grams minced beef/flaked cooked fish 2 tsp flour tsp salt 100ml beef broth 4 potatoes diced and boiled 1 tsp curry 1 tsp thyme 4 tbsp peas 1 carrot, chopped and boil 2 margarine or vegetable oil

Method 1. In a saucepan, melt margarine or heat oil and add onion. 2. Fry for 2 seconds and then add minced beef or fish flakes. Cook for 8 minutes until beef is cooked. Add the beef broth. 3. Add carrots, peas, water and the seasonings stir well to mix up ingredients. 4. Sprinkle flour into the mixture, folding in and stirring well un flour is well absorbed. 5. Stir-fry for 2 minutes and remove from heat. SAUSAGE ROLL 250 grams beef sausage tsp curry or nutmeg Basic pastry recipe 1 egg (beaten) for glazing

Method 1. Prepare the margarine or oil pastry. 2. Mix the sausage and curry or nutmeg. 3. Roll dough on lightly floured board to a 4 by 12 inches in rectangle of inch long thickness. 4. Using a spoon, spread the mixed sausage on the surface of the rectangle. Rub the sausage generously along the centre of pastry. Fold over the rolled pastry from the long side until the rectangle makes 3-4 folding. Seal the edges and use a knife and cut into 2 to 3 inches sizes, which now gives 4 sausage rolls. 5. Use fork to cut the top of the rolls and place in greased pan. Roll up the remaining pastry. 6. Brush milk or egg wash on top and bake in pre-heated 3500f heated oven for 30-40 minutes. See diagram for rolling out cutting guidelines. CORNED BEEF ROLLS 300g flour 100ml cold water 150g margarine 1 small can corned beef Pinch salt 1 beaten egg for glazing Method 1. Sift flour and salt 2. In a bowl cut in the margarine and rub in to have flour crumbs. 3. Make a well in the centre of the mixture and add water gradually to form a past. 4. Gather the mixture in small balls without kneading. 5. Handle dough as little as possible and place balts on a floured board. 6. Using the rolling pin, roll out the dough into Y2 inch thickness in rectangular shape. 7. Spread the corned beef evenly over the surface of the flat dough as for sausage roll. 8. Roll over in two or three folding. 9. Place the rolls on a greased baking sheet or tray and glaze the tops with beaten eggs. Bake in preheated oven for about 40 minutes or till light brown. CHIN CHIN 300 grams sifted flour 75g margarine 1 egg tsp salt Vegetable oil for frying 45g (4 tbsp) sugar tsp baking powder pinch nutmeg 2-3 tbsp cold water 1 tbsp powdered milk

Method 1. Rub in the fat into the flour. Add baking powder, nutmeg and sa1t Toss together until mixture forms crumbs. Remove 2-3 tbsp of flour mixture for rolling out.

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2. Add cold water and bind together. 3. Gather dough into balls and leave for 10-15 minutes for flour absorb liquid well. Do no knead pastry. 4. Now roll out on floured board into 1 or inch thickness and cu into cubes or dices, flour board with reserved mixture. 5. Pre-heat oil and fry until light brown. If heat is too low or much quantity is fried at time, the chin-chin will soak the oil and will no be crisp. 6. Allow chin-chin pieces to drain off oil after frying. Serve wit groundnuts as snack. FISH ROLL a) Fish filling 250g flaked cooked fish tsp flour tsp curry tsp salt 2 tbsp water chopped onion 2 tsp vegetable oil

Method 1. Heat the vegetable oil and onion in a frying pan for 2seconds. 2. Add the flaked fish, seasoning and water. 3. Stir well and sprinkle in the flour to bind the ingredients. Stir-fry for 2 minutes and remove from heat to cook while pastry is prepared. b) Pie shell (pastry) 300g flour tsp salt 100g fat tsp baking powder 60-80ml cold water 1 egg for glazing Method 1. Sieve the baking powder, flour and salt into a bowl. 2. Cut in margarine into the flour and gradually sprinkle water into the flour and mixture to moisten. 3. Gather the mixture into a ball and roll into inch thickness on a board. 4. Cut into rectangular shapes and fill them with the cooked fish filling. 5. Spread the filling all over the dough surface and roll the rectangular pastry in two or three folds. Seal the edge of the last fold with little water. 6. Cut into 3 inch long rolls and place in a greased baking tray Glaze the top with beaten egg and put in the oven to bake for about 40 minutes. Note: Corned beef or sardines can be used as alternatives. STUFFED EGG ROLL 4 large eggs (hardboiled) 2 tbsp minced cooked fish tsp curry 3 tbsp milk 6 tbsp margarine (90g) tsp ground pepper 200g plain sifted flour tsp soy or maggi sauce pinch salt and pepper tsp baking powder

Method 1. Peel the boiled eggs, cut length wise through the middle and scoop out the yolks. 2. Place the yolk in a bowl with the minced fish, pepper, curry, salt ingredients thoroughly. 3. Add 1 tbsp margarine and 1 tbsp milk to the egg yolk and mix well. 4. Divide the yolk mixture into 4 equal portions and fill 3 each egg (half of white) with the yolk mixture. 5. Cover each half, pressing together to form a whole egg again. 6. Make a thick paste with flour remaining margarine, milk, salt, pepper. Use paste (flattened) to cover each filled egg coated first in flour pinch the joining edges for proper sealing of the paste. 7. Heat oil in deep fryer and fry the rolled up egg till golden brown. Drain and serve hot. Split into 2 sections again and garnish with cucumber slice to serve. EGG ROLL 4 eggs (hard boiled) 200g sifted flour 50g fat 2 tsp baking powder tsp salt tsp sugar 60m1 cold water oil for deep frying

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Method 1. Peel hard-boiled eggs and set aside. 2. Reserving one table spoon of flour, mix flour, sugar and salt together 3. Add cold water to make the dough. 4. Gather the soft dough in a ball, share the dough in to 6 portions and flatten each portion to inch thickness. 5. Now coat the shelled egg with remaining flour and wrap each egg, with a portion of dough. 6. Taking one at a time, fold the dough like a skin over the egg and seal edges very well with the egg fully enclosed and the egg shapes still maintained. 7. Coat the remaining eggs. 8. Heat oil for deep frying and cook the eggs under moderate. heat until the coating is golden brown on all sides, drain serve as snack or cocktail. SWISS ROLL 100 grams sifted flour 3 eggs tsp baking powder 2-3 tbsp warm jam 100grams sugar l tbsp warm water tsp vanilla essence

Method 1. Grease a swiss cake pan and line with a greased paper. 2. Sieve baking powder into the sieved flour and sieve the sugar separately. 3. Break the eggs into a mixing bowl and place the bowl over a pan of hot water. The water should not be too hot the bowl should not touch the water to prevent the eggs from curding. Now whisk. 4. After 5 minutes of whisking, add the sugar lightly and continue to whisk until the egg mixture has doubled into size and become thick and creamy. 5. Remove the beaten egg from the top of the hot water and sprinkle half of the flour over the egg mixture. Fold in lightly with a metal spoon. 6. Now sprinkle the remaining flour and continue to fold in until flour is completely absorbed. Gradually fold in the vanilla and warm water. 7. Put the mixture in to the greased pan over the paper and spread evenly. Bake in a pre-heated oven until golden brown and firm. 8. When baked, turn out the cake on a sugared paper and remove the baking paper carefully. Now spread the warm jam all over the surface of the rectangular-shaped cake. 9. Now roll up quite firmly and leave the roll wrapped up in the sugared paper for about 10 minutes to keep the roll in food shape. Remove sugared paper and cool the roll on a cake rack. Cut into smaller rolls. FRIED PIES 300g flour tsp salt 100g margarine 50- 80m1 water tsp baking powder Beans, fish or meat filling (already prepared) 1 tsp sugar Vegetable oil for deep frying Method 1. Sieve flour, sugar, salt and baking powder into a bowl 2. Cut the margarine into the flour ingredients. Rub in the margarine for the flour mixture to form crumbs. 3. Make a well in the centre, add the water gradually to make a fi r m paste while handling the mixture as little and lightly as possible. 4. Roll out pastry about inch (1/2 cm) thick, without stretching. Use a pastry cutter to cut pie shapes. 5. Fill each pie shell with the prepared filling. Damp the rim or edge of the pie shell with water and seal the rim of the pie firmly 6. Fry pies in heated vegetable oil till golden brown. Serve as snacks. SCOTCH EGGS 4 hard boiled eggs 4 tbsp bread crumbs 200g beef sausage tsp curry 2 tbsp sifted flour . vegetable oil for frying

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Beaten egg Method 1. Peel the boiled eggs and lightly four them gently. 2. Mix sausage with curry. 3. Using both hands, cover the eggs generously with the sausage. 4. Roll the coated eggs first in flour and dip into the egg wash. 5. Cover with bread crumbs and coat them lightly. 6. Mold the eggs properly to maintain egg shape. 7. Heat vegetable oil in a deep fryingpotandfryforabout6 minutes till sausage is cooked through and coating is brown. 8. Remove, drain and when cool, cut in longitudinal sizes. Serve as cocktail tea items. RICH BUTTER COOKIES 300g sifted flour 150g margarine 1egg 80g sugar tsp lemon juice tsp vanilla 100g flaked coconut 1 tsp baking powder

Method 1. Cream butter and sugar until fluffy And egg and beat well 2. Add flour, a small at a time, mixing thorough. Blend in vanilla, lemon and coconut chill dough in cellophane for 30 minutes. 3. Roll dough into V2 inch thickness. Cut into shapes with biscuit cutter. 4. Put on baking trays and bake for 6-10 minutes or until edges just begin to brown. Makes 24. SPICED COOKIES 350g sifted flour tsp nutmeg 1 egg lightly beaten Pinch salt l00g sugar 150g margarine 2 tbsp cold water/margarine tsp dry ginger

Method 1. Sifted dry ingredients and cut in the margarine into flour and spices. 2. Stir in beaten egg and water/milk, mixing well. 3. Chill until dough is easy to handle (about 30 minutes) 4. Roll into inch thickness on lightly floured boards. 5. Shape with assorted biscuit cutters. 6. Bake in 4000f oven (mark 3) for 7-8 minutes until lightly browned around the edges. 7. Cool and decorate with coloured icing sugar pipings. Makes cookies. SUGAR COOKIES 350gsifted flour tsp nutmeg 1 egg lightly beaten tsp salt 100g sugar 150g margarine 2 tbsp cold water/milk 3 tsp baking powder

Method 1. Mix together margarine, sugar, eggs and flavourings. 2. Stir in sifted flour, baking powder and salt. Mix properly and chill1 hour. 3. Roll out dough on a floured surface and use cookies cui to cut into shapes of inch thickness. 4. Place in greased baking trays and bake for 10-15 minutes. Make 20. SANDWICH COOKIES 180g margarine 120g light brown sugar 1 egg yolk 1 tsp vanilla 240g flour

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Method 1. Cream margarine and sugar, beat until blended. 2. Beat in egg and vanilla. 3. Gradually add flour. Chill for ease in handling. 4. Form 2 rolls each of 7 inches long and 1 inches wide which look like sausage roll. 5. Now cut into /2 inch sizes (thickness of slice) and place in lightly oiled baking pan. 6. Bake for 8-10 minutes. 7. Remove from heat and cool on wire racks. Make 3 dozens. 8. Now prepare the vanilla filling that will be used to sandwich two or three cookies together. VANILLA FILLING 65gmargarifle 140g icing sugar 1 egg white tsp Food colour (pink or yellow) Method 1. Add sugar alternately with egg white, beating until light and fluffy. 2. Blend vanilla and desired food colouring. 3. Put 2 or 3 cookies together with the vanilla filling in between them. Use filling for sandwiching sponge cakes as well. COCONUT BALLS 125g margarine 1 tsp vanilla 130g sifted flour 60g sifted sugar tbsp water 200g shredded coconut

Method 1. Peel or scrape off the brown back of the coconut flesh. Shred coconut and set aside. 2. Cream margarine, sugar and vanilla. 3. Stir in the water, add flour and mix well. 4. Stir in the coconut and mould into I inch balls. Place the balls apart in an ungreased baking tray or sheet. 5. Bake in slow oven for about 20 minutes or until firm to touch. 6. Allow them to cool thoroughly before removing them from the baking tray. Makes 2 -3 dozens. Chapter Seven BEVERAGES AND DESSERTS A beverage is any kind of drink that is prepared for human consumption. Beverages may come from mostly animals or fruits and vegetables. They are grouped as follows: 1. 2. 3. 4. 5. 6. Stimulants: Coffee, tea, cocoa, lemon grass and scent leaf tea. Sedatives: Alcoholic drinks, egg hot drinks, beer etc. Refreshers: Fruit drinks and soft drinks. Nourishers: Milk shakes, egg drinks, fruits juices, mineral water, malted and vegetable juices. Energizers: Malted and vegetable drinks. Health Promoters: Fruit and vegetable juices

Beverages may serve as appetizers in meals, stimulating drinks between meals, as accompaniments to meal or the final course of a meal. Soft drinks, fresh fruits drinks, coffee, tea and cocoa are popular in meals. However, fruit and milk drinks are more nutritious. Milk contains protein, fat, minerals and vitamins. Fruits and vegetable juices are good source of vitamins and some minerals and are obtained from squeezing the fruits. Nutritious drinks provide specific nutrients to help fight illness, boast the bodys energy and vitality and ensure a healthy lifestyle. When fruits juices are mixed with water (1 to 3 parts water) and sweetened with sugar or honey, the beverage is known as fruit drink. Squashes are boiled concentrates of juices to which small proportion of sugar has been added. They are later mixed with water or other beverage and served chilled. When preparing beverages, ensure that you use appropriate utensils like jugs, flask and teapots. Maintenance of proper hygiene is important when handling the ingredients. Also, ensure that good quality fresh fruits are used.

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GRAPE FRUIT DRINK 2 ripe grape fruits 500ml water Syrup to taste Method 1. Wash and cut fruit into halves. 2. Squeeze out the juice. Sweeten with syrup 3. Chili before serving. Orange and pineapple juices maybe added. Syrup (For Fruity Drinks) 75g sugar 250m1 water Method 1. Place the sugar and water in a saucepan and heat till all sugar are dissolved. 2. Boil for another five minutes for4fie syrup to thicken slightly. 3. Cool and add to fruit drinks. Note: Syrup for flavoring fruit drinks should be prepared before hand and allowed to cool before addition to drinks. WATERMELON BASKET water melon medium pineapple 250m1 orange juice 23 bananas 1 red apple 1 lemon Method 1. Scoop out the melon fruit, reserving the shell. Make inch water melon cubes from the scooped watermelon, discarding the seeds. 2. Slice the bananas and dice the pineapple. Combine these in a bowl to prevent browning of the bananas. Stir in the orange juice. 3. Using a sharp knife, trim the edge for the watermelon shell by cutting a saw tooth edge. 4. Fill the shell with fruit salad and decorate with quartered lemon Seal the top of the watermelon basket with clean film or foil paper and chill before serving. WATER MELON DRINK 1 small watermelon fruit 1 lemon/lime Syrup and water to taste 500m1 boiled water

Method 1. Wash fruit and cut into sections. 2. Remove seeds, scoop out the pulp and squeeze out juice through a sieve. Blender can be used to crush the pulp before sieving. 3. Boil the water and leave to cool. Pour over the juice in a jar. Add syrup to taste and the lemon juice. Leave to cook and chill before serving. PAWPAW DRINK ripe pawpaw 1 tsp lemon/lime juice 500m1 boiled water Syrup and water to taste (250ml water boiled with 75g sugar) Method 1. Wash, peel pawpaw and remove the seeds.

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2. Cut into small chunks and put in a bowl. Mash the pawpaw or pulp in a blender. 3. Add previously boiled water to mashed pawpaw and strain into a glass jug. 4. Sweeten with syrup and add the lemon juice. Serve chilled in tall glasses with a sprig of lime leaf as garnishing. CHAPMANS DRINK 250ml orange juice 1 tbsp bitters ltsp sugar syrup (optional) Juice of 1-2 lemons 300m1 bitter lemon 2 cucumber or lemon slices.

Method 1. Wash lemon(s) and squeeze out the juice. Combine all the ingredients in a jug except the cucumbers7 lemon slices and the bitter lemon soft drink. 2. Add the bitter lemon last. Mix well and pour in to cocktail glasses. Add ice blocks to serve immediately. Garnish side of glass with cucumber/lemon slices. BEETROOT AND CARROT DRINK 1 raw beetroot 2 medium carrots 1 apple (red or green) 500m1 pure water Method 1. Wash, scrape and grate carrots. Wash, but do not peel beet root. Cut beetroot in to small pieces as well as the apple. 2. Use a blender or juicing machine to blend the fruits. Add the pure water to filter and obtain the juice. Sweeten with syrup or honey if desired. Serve chilled. PINEAPPLE DRINK 4 slices or small ripe pineapple 1 lime/lemon juice 700ml boiled water 1 tsp crushed ginger syrup to taste

Method 1. Scrub pineapple, peel and remove the hard core at the middle. 2. Put chucks of pineapple in a bowl and use a crusher/blender to squeeze out the juice. Stir in ginger. 3. Add the pure water and strain into a glass jug. 4. Add lime and syrup. 5. Cover and keep drink until cold. Serve chilled in glasses and garnish with lemon/lime slices. Alternatively, the thoroughly washed pineapple peels can be boiled in 700m1 water strained into jugs and chilled before serving. The fleshy part of pineapple is cut and served as a dessert or refreshments. ZOBO DRINK 200g zobo flower (1/4 basket) 3 litres of water 3 tsp crushed ginger 500m1 pineapple/orange juice sugar to taste 3 tsp crushed cloves

Method 1. Sort the dried zobo flower to remove all dirt in it. 2. Wash them in clean water, remove immediately from the water and place them in a sauce pot. 3. Boil the 3 litres of water and pour over the washed zobo. 4. Keep the zobo boiling for about 30 minutes till the colour is fully absorbed into the liquid. 5. Remove from heat, stir in the ginger or cloves and set aside for few minutes. 6. Filter very well and discard the chaff. Stir in the pineapple juice and sugar to taste. Leave to cool completely. 7. Pour into jugs and chill before serving. ORANGE AND MILK PUNCH 500m1 (2 cups) orange juice 1 tbsp sugar/honey 500ml diluted evaporated milk 1 tsp milk flavour

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Method 1. Mix the orange juice and milk together, sweeten to taste with the sugar or honey. Add milk flavour 2. Chill and serve garnished with lemon slices. Note: Pineapple or grape fruit juices may be used or added. SOUR SOP DRINK 1 medium ripe sour sop 1 litre of previously boiled water syrup to taste tsp nutmeg/vanilla

Method 1. Wash fruit very well. Remove the flesh of the sour sop and discard the seeds. 2. Place in a bowl and add a little water to the fleshy part. 3. Crush it and pass through a sieve to extract the juice. 4. M ix in remaining water and strain the liquid into a glass jar. 5. Add syrup and nutmeg/vanilla. 6. Chill till serving. Serve in tall glasses garnished with few pawpaw chunks. PLANTAIN DRINK 2 ripe plantains/ripe bananas syrup to taste (optional) 1 litre boiled cooled water Method 1. Wash and peel bananas/plantains. Slice into bits and put in a bowl. 2. Mash but do not blend the plantain pieces and add the water. 3. Pour mixture into an air-tight plastic bowl and cover well. 4. Store in a plastic container in a cool place for about 24-48 h o u r s (overnight). The mixture now becomes a fairly thick liquid with some foamy substance and plantain pieces at the top. 5. Filter the mixture through a fine sieve into another plastic or glass bowl. Avoid use of aluminum utensils. 6. Pour liquid into a pot, add sugar or syrup (if necessary) and boil for 20 minutes. After heating cool and chill drink till service time. CHAMPAGNE AND ORANGE JUICE COCKTAIL DRINK 500m1 champagne 1 tbsp honey 500m1 orange juice 4 lemon slices Method 1. Chill the orange juice and the wine. 2. Mix all the ingredients in a punch bowl. 3. Serve immediately in wine glasses garnish with lemon slices. TEA PUNCH 250m1 apple juice 1 litre orange juice 500m1 brewed tea 2 tbsp bitters (optional) 1 bottle ginger ale (fanta ginger) 2 tsp ground cloves Orange slices to garnish Method 1. Pour the fruit juices and tea over a large block of ice in a punch bowl. 2. Add the bitters and ginger ale. Garnish with orange slices serve in tall glasses. APPLE AND WINE DRINK 2 apples 1 lemon 75ml brandy 200m1 ginger ale, chilled. 4 lemon slices 2 tbsp sugar syrup

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Method 1. Chill the brandy. Peel the lemon and out the pit including the seeds. Cut into pieces. Wash and cut apples into sections. 2. Push the lemon pieces and apple sections through a juice extractor/blender. 3. Strain the juice into a jug. Stir in the brandy, strained juice and sugar syrup. Serve into four glasses and add ice cubes. Decorate with slices of lemon and top the drink with ginger ale or fanta soft drink. LEMONADE 3 large lemons (ripe) Syrup to taste l000ml previously boiled water Method 1. Wash lemons. Cut into halves and trim off few thin slices o f t h e rind from half of a lemon. 2. Squeeze the juices from the lemons into a jug. 3. Add the lemon rind pour the water into the jar. 4. Cover the jug and allow the lemonade to cool. Stir in the syrup and strain. Serve chilled with lemon slice topping as garnishing. Note: Oranges, tangerines, lime or grapefruit can be used in place of lemon or in addition to lemon. ENERGY EGGNOG 1 egg 1 can of diluted evaporated milk 1 tbsp brandy (optional) 2tbsp honey 150m1 orange juice

Method 1. Mix all ingredients either by whisking or mixing in a blender. 2. Pour into glasses. Dust with nutmeg as garnishing. Half a teaspoon of brandy flavor can be used in place of pure brandy. BREAKFAST DELIGHT DRINK 1 tin evaporated milk (diluted) 400ml orange/pineapple juice 3 eggs Syrup to taste Method 1. Blend half of the orange juice and milk in a blender until smooth. 2. Wash and break eggs into saucer. Add eggs to mixture, one at a time. Mix well after each addition. 3. Stir in the remaining orange juice. Serve chilled. Add sugar if desired. MIXED FRUIT DRINK (PUNCH) 500ml orange juice 500mlpineapplejuice 100ml lemon juice 1 bottle non-alcoholic fruit wine or 2bottlesgingerale

1 litre of chilled pure water 200m1 grape juice 100g sugar

Method 1. Combine the juice in a bowl. 2. Dissolved sugar in water. 3. Add the syrup to the juices 4. Stir well and add the wine or ginger ale. Add ice cubes and lime/lemon slices and serve chilled. CARROT MANGO DRINK 3 medium carrots (peeled and grated) 1 ripe mango

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Sugar to taste 800m1 water Method 1. Cut up carrots and blend to a smooth pulp. 2. Add three quarters of the water to the carrots and strain out the liquid into a bowl. Cover and set aside. 3. Wash, peel and chop mango flesh. 4. Place in a bowl and mash very well. 5. Add the remaining water to the crushed mango and filter out the liquid. Mix the carrot and mango drink in a jug and sweeten with honey or sugar. 6. Serve chilled in glasses with ice cubes. PINEAPPLE COCONUT DRINK 500m1 pineapple juice chilled 80m1 dark run or tsp run flavouring 500m1 hot water 1 tsp vanilla extract 100g sugar tsp ground cloves 1 pack cream of coconut

Method 1. Dilute cream of coconut in the 500m1 hot water in a bowl Add sugar, stirring well till dissolved 2. Stir in the run or run flavouring, cloves and vanilla Mix thoroughly. Leave to cool 3. Add the pineapple juice and pour into a jug chill and serve garnished with cucumber slices and pineapple chunks threaded on cocktail skewers placed on glass of the drink. DESSERTS/SWEETS Desserts are light food items that are used to add final touch to meals. They increase the enjoyment of meals. They are usually served as the third courses in meals (fruits pies, cakes an puddings) and light dessert dishes (ices and fruits). In preparing and serving desserts, it is important to maintain good hygiene in order to prevent contamination of the products and prevent excessive changes in temperature This is very important in serving milk and fruit salad desserts. Most light desserts are usually served chilled. Therefore, appropriate cooling temperature is important for maximum enjoyment of such dishes. SUGAR PASTRY 200g sugar 100g margarine 2-3 tbsp water 1 egg 50g sugar tsp salt

Method 1. Cream eggs and sugar. Add margarine and nix well 2. Sieve flour and salt gradually incorporate into the egg and sugar mixture. 3. Mix carefully until slightly smooth Handle pastry gently, making sure that it is not stretched 4. Allow to rest in a cool place before using for jam tarts, vegetable tarts, beans pie or fish pie. CHIFFON CAKE 4 eggs 100g sugar 100gflour 1 tsp baking powder 50g margarine/3 tbsp vegetable oil tsp cream of tartar 1 tsp vanilla extract/lemon extract

Method 1. Whisk eggs, sugar and cream of tartar in a bowl over a pan of hot water. 2. Continue until smooth mixture that light, creamy and double in size is obtained. 3. Beat in the vanilla and lemon extract. 4. Remove from heat and whisk until cold and thick. 5. Fold in sifted flour and baking powder very gently 6. Melt margarine and leave to cool. Fold in the melted margarine or vegetable oil gently. 7. Place in a greased, floured baking pan. Bake in a moderately hot oven for about 30 minutes ECONOMY VANILLA ICE CREAM 500ml evaporated milk 2 eggs

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2 tbsp sugar 1 tsp vanilla/banana essence 15g gelatine 2 tbsp water

Method 1. Heat milk to lukewarmness. 2. Separate eggs , beating only the milk, sugar and egg yolk together. 3. Cook water in a pan and leave to simmer. Place the milk mixture over water simmering in the pan, stirring until it thickens. Dissolve gelatine in 2 tbsp water and stir into milk mixture. 4. Remove from heat and leave to cool. Gradually add the vanilla or banana flavor essence. 5. Beat reserved egg whites to stiffness and fold into the cooled milk. mixture. Cover in a plastic bowl and leave to set in the freezer (about 6 hours). Serve in cups. BAKED CUSTARD 4 eggs 1 tin evaporated milk diluted With 2 parts water 1 tsp vanilla/nutmeg Pinch of salt 2 tbsp sugar Method 1. Beat eggs slightly, add sugar, milk, vanilla, nutmeg and salt. 2. Pour into greased baking pan, and bake for 25 minutes. 3. Serve as dessert. Note: Caramel may be poured into pan or individual queen cake pans before the custard (milk and egg mixture) is poured on it to bake. Makes 6-8 servings. CORNSTARCH CUSTARD 60g (4 tbsp) sugar 270m1 milk 40-50g (3 tables) custard powder or plain cornstarch. Vanilla/nutmeg Method 1. Mix cornstarch or custard and a little milk. 2. Heat remaining milk for 2 minutes and pour over blended custard powder or cornstarch mixture. 3. Return to sauce pan and cook over medium heat, stirring constantly as the mixture boils. 4. Cook for 2 minutes longer and remove from heat. Add vanilla and chill before serving 8-10 servings. FRENCH ICE CREAM 100g sugar 3 egg whites Pinch salt 250m1 evaporated milk\ 3 egg yolks 1 ml vanilla(1 teaspoon) 2 tbsp cornstarch Method 1. Prepare cornstarch with little boiled water, make it thick and set aside. 2. Beat egg yolk and blend 25g of sugar, salt and milk. Add the cooked cornstarch and mix well. Heat the mixture to hotness, stirring constantly with a wooden spoon. Do not allow to boil. 3. Add vanilla and pour into a shallow pan. Freeze for 30 minutes until mushy. 4. Beat the milk mixture until thick and stiff enough to form peaks. Cover mixture and freeze for another 5 -10 minutes while beating egg whites and remaining sugar to stiffness. 5. Get the egg-milk mixture from freezer and beat till smooth and creamy. Fold the egg whites into the egg yolk and milk mixture. 6. Freeze in covered plastic container until it is firm (4hrs).serve topped with cornflakes, fruit chunks or jam.

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FRUIT FREEZE 2 teaspoon lemon/lime juice 250m1 orange juice 1 tsp vanilla 250 ml pineapple juice 250m1 mango juice

Method 1. Combine all the above ingredients in plastic bowl and mix well. 2. Freeze until mushy, (not hard frozen) stirring once. 3. Scoop into cocktail glasses and garnish with a slice of lemon. Juice from pawpaw can also be added. FRUIT JAM 40grams chopped pineapple (2 mgt) 250m1 water 1 tbsp lime juice 300grams (1 mgt) sugar Method 1. Cook half of the sugar and water with the pineapple chunks until the fruit is soft. 2. Add the remaining sugar and lime juice. 3. Cook until set but not sticky (about 35 minutes). Colour is golden brown. 4. Cool and bottle. Keep refrigerated. Use as spread for bread and filling for doughnuts. CRUNCHY FRUIT SALAD 1 apple diced 1 banana sliced 1 large orange in fleshy sections watermelon deseeded and diced 50 grams raising! mixed fruits 4 tbsp shredded coconut cup orange juice 3 tbsp honey 2 tbsp lemon juice

Method 1. Pour lemon juice over banana and diced apples to prevent browning of the surface immediately after slicing. 2. Combine all the fruits in a bowl, except shredded coconut. 3. Mix orange juice and honey and pour over the fruits. Toss gent1y using a wooded spoon. Top with coconut pieces. 4. Cover and chill for at least 3 hours. Toss gently again before serving into cocktail glasses or salad cups. PARTY VANILLA ICE CREAM 500m1 evaporated milk 1 tbsp gelatin (15 gram) 1 tbsp vanilla /banana flavour cup corn flakes (crushed) 2 eggs 2 tbsp sugar 5 tbsp water cup coconut flakes

Method 1. Heat 250ml milk diluted with 3tbsp water to warmness. Beat eggs, sugar and vanilla/banana flavour together. 2. Pour warm milk over egg mixture. Place the bowl of milk -egg mixture over another bowl of hot water (not directly inside hot water) and whisk the mixture till it thickens. 3. Remove from the hot water bowl and leave to cool, stirring occasionally. 4. Dissolve gelatine in the remaining 2tbsp4water over low heat. While still hot, pour dissolved gelanne over cooled mixture Add the remaining evaporated milk and beat till fully blended. 5. Cover bowl and place mixture in the freezer Leave to chill for about 40 minutes until the mixture is fairly set 6. Bring out and beat well again till mixture is fluffy Mix cornflakes and coconut flakes and line the bottom of a square dish Pour ice cream over coconut and com flakes. Take back to freezer and leave for about 3-4 hours to allow the ice cream to be fully set. Serve decorated with corn flakes, and cut into triangles or squares MANGO FLUFF 3 ripe mangoes 1 sachet gelatin tsp. lemon juice 1 tin evaporated milk 60 grams icing sugar 6 tsp. vanilla

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Method 1. Chill milk for about 3 hours. 2. Dissolve gelatin and chill till firm. 3. Peel and chop the mango flesh. Preserve 3 tbsp of chopped mango for topping and mash the remaining by masher or use blender. 4. Press the juice through a sieve into a bowl and reserve the juice. 5. Whisk gelatin till fluffy. Add the mango juice, vanilla and lemon. 6. Whisk the chilled milk and sugar. Gradually add the gelatin mixture. Mix gently. 7. Scoop gently into desert cups and top with the mango chunks. Cover and freezer till set. Sour sop juice (undiluted) may be used. LEMON FLUFF 1 tin evaporated milk 1 package lemon flavored gelatin 2 cups (200g) corn flakes 60m1 lemon juice 100g sugar

Method 1. Chill the milk for 3 hours 2. Dissolve gelatin in 1 Y2 cups (360m1) hot water chill the gelatin until thick. 3. When set, beat gelatin until fluffy. Add lemon juice and sugar. 4. Beat milk until thick, add the gelatin mixture and beat well. 5. Sprinkle of the corn flakes into a round or square pans. Pour the mixture over the crumbs and cover the top with the other of the corn flakes crushed into crumbs. 6. Chill in the freezer for some 4 hours before serving into cocktail or dessert glasses! cups as a dessert or refreshment. BREAD PUDDING loaf of bread (day old) 570m1 milk (diluted) 3 eggs (beaten) 100g mixed fruits/currants 1 tsp vanilla essence SAUCE Pinch ( tsp ) ground ginger 120g margarine 1 50g sugar 1 egg 4 tbsp lemon juice 1 tsp nutmeg Method 1. Cut the bread into pieces and soak in the milk dissolved in half the (75g) sugar. Beat eggs and add the flavourings. 2. When the bread is softened, add the eggs, lemon juice, vanilla, mixed fruits ginger and nutmeg. 3. Grease 8 baking cups (moi moi cups) and fill each with equal amount of the pudding mixture. m. 4. Place the dishes/cups in a roasting pan and pour enough hot water halfway up the sides of the pans. Bake in a preheated oven for 30- 40 minutes. . 5. When the pudding are cooked, combine100g of margarine, ginger and remaining sugar 75g over a boiling water till melted. Add the beaten 1 egg and whisk till thick. 6. Allow to cool Place sauce on plate and serve the pudding on top. SPECIAL PUDDING 125grams margarine 1 egg tsp salt tsp all spice/cinnamon 120 grams sugar 130 grams sifted flour 1 tsp baking powder/soda 100g currants/raising(optional)

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Method 1. Cream margarine and sugar till fluffy. Add vanilla, egg and milk. 2. Mix salt, flour, baking powder/soda, and all spices in a separate bowl. Sieve well Add the raisins. 3. Add flour ingredients to the creamed margarine mixture and blend well. 4. Spoon into well-greased custard queen cake cups fullness. 5. Arrange the filled cups in a around pan and add inch level of water to the baking pans. 6. Bake pudding over medium heat till it is set (about 20mmutes). Alternatively, pudding may be streamed on top of the cooker. When set remove from heat and place upside down in dessert bowls to serve. Make 6 servings. FRUIT COCKTAIL DESSERT 125 grams margarine 130 grams flour 100 grams sugar 180ml diluted milk 100 grams each chopped 2 tsp baking powder Pineapple, orange and mango tsp nutmeg Method 1. Melt margarine in a square or round cake pan 2. In a bowl, mix flour, sugar, nutmeg and baking powder Stir in the milk until smooth 3. Pour into the pan with the melted margarine. 4. Spoon the fruit chunks evenly over the batter. 5. Bake in 350 of pre-heated oven for 45 minutes 6. Serve into dessert plates and top with ice cream or vanilla sauce. PAW PAW ICE DESSERT 225 grams sugar 600 grams ripe pawpaw 250m1 orange/pineapple juice 1 large lemon juice 50m1 cold water Method 1. Heat the cold water and sugar in a pan till the sugar dissolve 2. Remove syrup from heat and cool. Pour into a bowl and stir in the orange/pineapple and lemon juice 3. Wash peel and chop pawpaw 4. Mash the pawpaw chunks to smooth paste Add to the orange juice and sugar mixture. 5. Sieve all into a plastic bowl and place in the freezer for 1-2 hours until mixture is mushy or fairly set. 6. Remove from freezer and whisk the mixture return to the freezer and freeze till ice is semi-solid Scope into dessert bowls and serve cold. Makes 10 serving. COCONUT DELIGHT 100g sugar 70g sifted flour tsp baking powder 80g shredded coconut/cashew 250m1 diluted milk a pinch of salt tsp vanilla 50g margarine (melted)

Method 1. Add the sugar, flour, salt and baking powder together. Blend in the milk gradually 2. Add the remaining ingredient and mix together. 3. Grease generously two shallow round pans. 4. Pour the mixture into the greased pans and bake in pre-heated over for about 30 minutes or until set.

FRUITED ICE MILK

1 firm mango, diced watermelon diced A 100g sugar 1 can evaporated milk 2 slices pawpaw, diced 100g raisins

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Method 1. Pour evaporated milk in a plastic bowl Place in the freezer till ice form around the side of the bowl 2. Remove from freezer and whisk very well Add the sugar and whisk again 3. Fold the fruits into the whisked milk in the bowl. 4. Cover the bowl and return to freezer and freeze till firm. Serve in cocktail glasses.

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Chapter Eight CAKE ICING Cake icing is a method of using very smooth sugar mixtures to add finishes and decoration to baked cakes. The main purpose of icing cakes is to enhance the beauty, richness, aesthetic value and quality of cakes. Icing also contributes to the taste of the baked product and prevents loss of moisture. Another important benefit of cake icing is that it serves as a means of developing ones creative skills and resourcefulness that brings about special feeling of satisfaction. Success in cake icing depends on three major factors: 1. The right equipment 2. The type of ingredients used and mixing technique. 3. Skill in application of creative knowledge in designing special decorations. The only special tools needed are as follows: 1. For cake baking: Cake recipe, ingredients, cake pans, cooling racks, mixing bowls and spoon, electric mixer, scale and other measuring tools, wooden spoon, egg beater, sieve etc. 2. For the icing: Icing sugar, eggs, margarine, electric mixer, spatulas or palette knife, cake boards, rolling boards and pins, aluminum foil wrap, wooden spoon, plastic or metal turntable, zigzag ruler/comb etc. 3. For the decoration: Decorating syringes or tubes (plastic or metal), decorating bags, nozzles, decorating rule or comb, design rollers, icing colour kits, marking rings and cutters (plastic or metal). Cake Baking Information 1. Start by deciding on the type of cake desired, (marble, coffee, carrot cake, rich cake etc) and obtaining the ingredients specified by the recipe. Consider method of mixing. Creaming gives better result. 2. Sprinkle about 1 tbsp flour on all the greased surfaces of the pan and shake off excess flour to prevent cake from sticking to the pan after baking. The bottom may be lined with wax paper after greasing instead of flouring for easier removal of baked cake. Set aside. 3. Cream the cake and mix to recipe directions. 4. Pre-heat the oven to temperature (gas mark 3) specified by recipe. 5. Complete mixing of cake ingredients and pour butter into the greased and floured cake pan. Spread the batter evenly to the sides of the pan. 6. Place the cake in the pre-heated oven and bake according to temperature specified. Place cake on the middle rack of the oven about and leave for 35-45 minutes until cake is tested with a skewer for doneness. 7. When baked, remove cake from oven and let cool in the pan on a cake rack for 10 minutes. To remove cake from the pan, place the cooling rack over the top of the pan and urn both pan and cake over. Lift the pan off carefully and let the cake cool completely for at least one hour. 8. Place the cooled cake in a cake board for the icing. The cake may be iced in about one and half hours after baking or it may be frozen up for up to three months in heavily wrapped foil before icing. Always defrost the cake completely before icing, if frozen. DECORATING EQUIPMENT AND TOOLS The appropriate tools make it possible to create pleasing and stunning decoration as your skills develop. The following are some specialized pieces of cake decorating equipment: 1. Cake Board: Necessary for placing the cake. It is available in plastic or foil scaled thick papers. Different shapes are available according to cake pan sharp. 2. Palette Knife: Stainless steel flat knife without shape edges which are used for spreading icing on cake surfaces. 3. Smoothers: These are smooth surface plastics used for giving smooth finishes to the sides and tops of the cake coated with Fondant or sugar paste icing. 4. Scrapers: These are serrated edge triangular metal or plastic tools used for giving patterned surface to the sides and tops of cakes usually coated with royal or butter cream icing. 5. Piping Set: Plastic or metal piping tubes or bags with nozzles to fit used in making various decorative design on the coated cake. Nozzles are available in different shapes and sizes. 6. Pastry Brush: Used in brushing off loose crumbs from the caked cake before application of icing. It should have soft natural brittles that should leave no marks when brushing. 7. Pastry Cloth/Rolling Pin Cloth (2 pieces) Canvas Cloth or smooth polythene which promotes even rolling without sticking when working with sugar paste or fondant icing. 8. Rolling Pin: Wooden pan with non-absorbed surfaces for rolling out sugar paste and Fondant icings for decoration.

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9. Icing/Turntable: Metal or plastic cake stand that revolves ort urns particularly in icing or piping the sides of around cake with royal or buttercream icing. It Is usually expensive but use full for perfect finish. 10. Measuring Tools: Items for measurement with easy-to-read measurements for both liquid and thy measurements. These include cups, spoons, jugs and scale. 11. Mix Bowls: Plastic, glass or stainless steel bowls that are easy to hold and is provide good support. 12. Stainless Steel Whisks: Long egg whisks with solid handles provide good control and makes whisking easy. 13. Stainless Steel/Sifter: This should be well designed to provide fast and Efficient sifting. 14. Egg Separator: Plastic or aluminum tool which is efficient in quick separation the white and yolk portions of eggs in preparation of royal and sugar paste icing. 15. Cutters: These are available in different shapes and sizes. They are useful in making decoration and flowers using sugar paste fondant icings and mexican or petal paste. SUGGESTED ICING RECIPES ROYAL ICING 1kg (2 packs) icing sugar 1 tbsp glycerin 2-3 drops of lemon juice 2 (egg whites) few drops of colouring one 8 inch diameter baked cake Jam or sugar syrup Method 1. Sift the icing sugar. 2. Separate egg white from the egg, making sure none of the egg yolks get into the white and beat gently to stiffness. 3. In a mixing bowl, gradually stir in sifted 900g icing sugar arid egg white. Reserve the remaining sugar. Beat well with a mixer or wooden spoon. Add remaining sugar to make icing stiff if necessary. 4. Continue beating till the mixture is stiff but is of spreading consistency. 5. Add the glycerin and lemon juice. Cover and set aside for about 30 minutes. Place the cake on a cake board. 6. Use a pastry brush to remove loose crumbs from the cake. The cake with sugar, syrup/jam for cake icing to stick well to the cake. 7. Use thin icing made by adding a little tbsp egg white to 5 tbsp icing in a separate bowl and spread lightly all over the surface of the cake. Set aside for it to dry in order to prevent the cake crumbs from appearing when the second coating is applied. 8. Spread the icing as second coating on the cake by following the steps for icing described in this chapter. 9. For icing, allow coatings to get dried and use stiffer consistency for piping desired decoration on the cake. BUTTER CREAM ICING 1kg icing sugar (sifted) 2 tsp vanilla essence 75ml tbsp milk (diluted) colouring One 8 inch diameter baked cake Jam or sugar syrup 1 tbsp lemon juice 250g soft butter or margarine/solid shortening Method 1. Place margarine, sifted icing sugar, vanilla and half of the milk in a mixing bowl. 2. Cream with wooden spoon or electric mixer. Gradually add the remaining milk and beat till the mixture is smooth and fluffy in consistency. 3. Brush off cake crumbs and position the cake properly on the cake board. 4. Apply sugar syrup or jam all over the surfaces of the cake. Remove about 4 tbsp of the icing in another bowl and spread all over the cake surfaces as first coating over the cake. 5. Re-beat the icing mixture and spread generously over the cake surface, using palette knife or spatulas. Follow the icing tips presented in this book. 6. Icing can be stored in the refrigerator for 2-3 days or even 3 weeks in air tight container. 7. Icing can be used for piping and more 2tsp milk can be added to stiff icing to thin the icing. Add more sugar to make icing stiff if necessary. SUGAR PASTE ICING 1kg icing sugar (sifted) 3 tbsp liquid glucose (warmed) Colouring Jam or syrup 2-2 medium egg white 2 tbsp glycerin corn flour

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Method 1. Beat the egg white and glycerin in a bowl till frothy. 2. Add the sugar and blend them very well, using a wooden spoon until mixture is fully mixed up. Coat cake surfaces with j am or syrup. 3. Sprinkle extra sugar or corn flour on a rolling board and gather the mixture into a ball. 4. Place the ball of icing on the floured board smooth of surface and knead continually mixture is soft and pliable. 5. Roll out the icing on a sugar or corn flour dusted board as a flat sheet. Attentively, use a pastry cloth to roll out icing for smooth finish. . 6. Gently, lift the flat icing sheet with spatulas and cover the syrup or jam coated cake. 7. Press and smoothen icing against all surfaces of the cake with palette knife or smoother. 8. Decorate with piping softer icing or cut out flowers and designs. For decorative rolling, use a textured rolling pin to roll over the coated cake to give the design on the pin. ROLLED FONDANT ICING 1kg sifted icing sugar sachet gelatin 30m1 cold water (2 tbsp) 60g liquid glucose (4 tbsp) I egg white 2tsp gum tragacanth 1 tbsp shortening 200g cornstarch (for rolling) drop of food colouring as desired jam or sugar syrup.

Method 1. Combine gelatin, liquid glucose, glycerin and cold water in saucepan and stir well until thick. 2. Place the mixture over low heat and heat until dissolved. 3. Stir in the shortening and while shortening is not completed melting, remove the mixture from heat and add drops of flavour or colouring if desired. Let mixture stand and cool to lukewarm. 4. Now place half of the sifted icing sugar in a bowl and make a well. Pour the lukewarm gelatin mixture and gum into well of icing sugar and stir well with a wooden spoon. 5. Mix in more sugar, a little at a time until the icing sugar are added. Add the beaten egg white. 6. Gather the sugar and gelatin mixture into a firm ball. Dusting corn starch powder or icing sugar on a flat surface, knead the sugar mixture or fondant. 7. Continue to knead until the fondant is smooth, pliable and no longer sticks to the hands. Keep fondant covered with a damp cloth to prevent a hard surface from forming. 8. Roll out the fondant in enough portions, using a rolling pin on a clean board, into a circle or square that fit the size of the diameter of the cake and double the height of the cake at once. 9. As you roll, lift the fondant and dust more corn starch powder to the fondant to prevent it from sticking to board surface. 10. Gently lift the fondant over the rolling pin and place over the jam coated cake. Smooth and shape the fondant on the cake, using cake smoother. 11. Trim excess from the base. Use cutters to make plaits, leaves, flower or other designs such as board twists. Attaching ornaments and sugar beads if desired. 12. Always use fondant icing immediately or store in airtight containers in the refrigerator/freeze for several days before using. When ready to use, bring out from freezer, allow it to defrost and knead again until soft and pliable. If fondant is too stiff, and water (a drop at a time) and if it is too soft, add more icing sugar. Note: Alternatively, use same method of preparation to apply petal taste icing using these ingredients. MEXICAN (PETAL) PASTE 1 kg king sugar (sifted) 1 tsp gum tragacanth 4 tbsp liquid glucose 2 eggs whites! 8Oml water Cornstarch for rolling Method 1. Mix icing sugar and gum together, add the liquid glucose and water. 2. Knead well, then place the paste in a plastic bag. 3. Leave paste in air tight container of room temperature for about & 12 hours before using.

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GENERAL RULES FOR ICING 1. Choose desired or appropriate type of icing, sugar paste etc. when planning for the cake. Decide on type of decoration to be done on the cake as well. 2. Use good quality ingredients and avoid icing sugar that is already caked or solidified. 3. Use clean and dry equipment. 4. Sieve the icing sugar before use for smoothness. 5. Use a mixer to combine the ingredients. Use toothpick to add paste colour while liquid colouring in added is drops. 6. Be sure not add much paste or liquid colour but always ensure to mix the colour thoroughly in the icing before adding more. Always use small amount of colour since food colours intensify and get sharper when mixed and with time. 7. Colour is what gives icing beauty and personality so that the cake boarders, leaves, flowers and stars stand out in the cake. Always use enough of any colour because it is difficult to obtain the same icing colour later. 8. When mixing, a few drops of blue colour or lemon juice can be used to whiten the icing. 9. Flavouring may be added to the icing if necessary 10. Ensure that all necessary tools and equipment arc well assembled in order of use before icing is applie4i 11. Away practice the decoration on another surface before applying directly to icing coated cake. CAKE ICING PROCEDURE Icing is best on a cake when the cake has smooth texture and level surfaces. Cakes baked the previous day are more easily decorated. Freshly baked cakes tend to crumble and flake off their crumbs. Chilling the cake before it is iced also makes icing easier. To achieve good decoration, follow these guidelines. 1. Start by leveling the surface to ensure that the top is even and not peaked. This can be done after the cake is completely cool. Using a bread knife, trim off the crown or raised portions of the cake. To make this easier, chilling the cake first is recommended. 2. After trimming off invert the cake on a board and use a pastry brush to remove all the loose crumbs. Coat the surfaces of the cake with apricot jam or sugar syrup. For royal icing and butter cam icing, spread thin icing first on all the surfaces of the syrup-coated cake with a palette knife. Allow first coat to dry (about 30 minutes or more). 3. Start icing from the top of the cake by: (a) Placing a large amount of icing on the centre of the top (for royal and butter cream icing). (b) Spread across the whole top surface. (c) Pushing the excesses to the sides, ensuring that the palette knife does not get too close to the cake so that the icing does not catch the crumbs. (d) Ice evenly all over the top and all the sides till all surfaces are iced. A turntable or a turning cake stand makes it easier particularly for round cakes. 4. Give a smooth finish. Apply a little pressure to the palette knife and smoothen the top last. 5. For fondant icing, check the recipe for rolled fondant icing. DECORATION TECHNIQUES Decorations are essential in making the cake attractive and unique. Before making decorations, it is important to have an idea of the cake design and the details you desire. You can use any cake design book or make your own sketches of the type if arrangement that is needed. Making ones special design promotes creativity and originality. Piping is very popular way of decorating. It involves the use of piping set (decorating bag or syringe). The basics of piping on iced cake include the following: 1. Consistency: This is a very important aspect in determining the shape of the piping that should look right and attractive. As a basic rule, stars, flowers and shell designs require stiff icing consistency. Boarders of cake need medium of consistency for ease in squeezing out the icing. 2. Filling the decorating bag/syringe or tube: Use a palette knife/spoon to fill the bag or tube from the pushing end after coupling the desired decorating tip/nozzle. Fill the bag or tube half full of icing, pushing the icing towards the opening or nozzle. 3. Positioning of the bag/syringe to pipe: there are two basic ways of positioning the decoration tube-the 90 angle and the 45 angle. In the 900 angle, hold the tube or bag with nozzle pointing down and held perpendicular to the cake surface, guide the decorating tip with the other hand. In the 45 position, hold the decorating bag or tube at a slanting angle to the surface but not touching the cake. With one hand, apply pressure with the other hand that follows next.

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4. Apply pressure and control in piping: The type and size of decoration that is piped depends on the size of opening in the decoration nozzle and the amount of pressure applied. As the decorating tube is filled with icing and held in position (900 or 45angle) on the cake surface: a. Twist the end of the bag closed, or b. Push in the handle of the tube in order to squeeze out the icing through the nozzles on the cake surface. c. Control and stop applying pressure when the decoration is created. Check diagram in the book on directions. DECORATION NOZZLE TYPES There are many popular tips or nozzle of various sizes used for a variety of decorating techniques. They are identified according to the shape of the openings on the nozzles or sizes in an icing set. The most common types are as follows: 1. Star nozzle with star-shaped opening is used for making stars, shells, zigzag and rosettes or drop flowers. 2. Shell nozzle has serrated curved opening which is used for making shells, rope boarders and puffs. 3. Leaf nozzle had side slits and a deep v-opening which is used for making plain and ruffled leaf. 4. Ribbon/Rose nozzle has a tear shaped opening and is used to make ribbons, bows, flowers like small rose and basket weave. 5. Round nozzle has plain round opening and comes in various sizes; the bigger the opening, the larger he decoration. This nozzle is used for writing messages, making dots, lines, stems of flowers, beads and outline of shapes. To make the above mentioned techniques follows these tips: 1. Stars: In order to make stars, hold the tube of 900 angle with the surface of the cake. Apply a little pressure to press out the icing and pull the tip away and the star is formed. 2. Shell: To make shell, hold the tube with one hand at 45 angle (slanting) with nozzle above cake surface. With the other hand, and heavy pressure, lift the tip of the nozzle slightly to let icing build up the fan into a full base. Relax and stop the pressure, pulling tip away to form the shells tail. Pull tip way. For a row of shells, start another shell on the tail of the previous one. 3. Zigzag: To make zigzag, hold the star nozzle at45 angle with tip of nozzle slightly touching the iced cake surface. Apply pressure to squeeze the icing as the hand is moved in a side to side motion which forms the zigzags. 4. Dots/balls: To make dots, beads and balls, hold the plain round tip at 900 angle with the tip slightly touching the surface of the iced caked. Press out the icing with enough pressure to build the bead of ball as for stars. 5. Writing: To print or write words, letter and numbers, use the plain round nozzle used for dots to write. You may first form the letter/words using toothpick or cut-out to mark the positions of the letters or word on the cake surface. You may also write straight unto he cake surface. To do this hold the decorating tube at 45 angle and push out icing and the letters are formed. Use this nozzle to print horizontal lines, vertical lines and vary lines by moving the nozzle in straight lines. 6. Leaf: To make a leaf, use the leaf nozzle and hold the tube a t 4 5 angle and follow the same procedure as for making shells. Making Decoration with Cutters To make decorations with rolled fondant or sugar paste icing. use special metal or plastic cutters. The shapes are usually cut out and left to dry before being pasted on the iced cake. Softer fondant or butter cream icing is used to attach the flower or other designs to the iced cake. Butter cream or royal icing can be also be used in combination with rolled fondant in decorating the cake. Follow these guidelines in making cut-out patterns decoration. 1. Prepare rolled fondant icing and roll out on the flat surface. 2. Using cutters for roses, stars or other shapes, cut many shapes and place them on a floured surface for them to dry. 3. When dry, attach the cut outs to their position on the cake, using butter cream icing. 4. Ropes can be made by hand twisting long strips of hand rolled icing of two or three different colours. Such twists can be used as boarders. 5. Ornaments, ribbons and live lowers may also be added as decoration.

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REFERENCES Ceserain, V, and Kinton R. (1990) Practical Cookery. Ilodder and Stonghton Education Ltd. Kemt. Culpitt, G.T. (1990) Creative Cake Decorating Made Easy Heart Fortishire- England The Broadwater Press Ltd. Ferguson, J. (1 994) The Complete Cook London; Tiger Books International. Henson, Patricia (1984) Family Cookbook. Wisconsin; Ideals Publishing Corporation. Mc Cormick &conpany (1991) Mc Cormick Cook Book. Hong Kong: Ohenheimer Publishers. Merehurst (2000) Beginners Guide to Cake Decorating: www.merehurst.com Ochonogor, E. .0 (2002) Food Preparation and Service. Warn- COEWA Publishers. O Reilly- Wright, E. (1985) The Students Cookery Book. Oxford University Press, Oxford. Octopus Books (1976) A-z of Cooking London Evans Brothers Ltd.. Stephenson, (1981) Basic Cookery- The Process Approach. England; Stanley Thomas Publishing Ltd. Wilton Enterprises (1987) Cake Decorating- A Beginners Guide. Illinois-U.S.A. Wiltonn Enterprises.