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) ½ tsp thyme 3 carrots (diced) ¼ 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 ¼ tsp curry 40g onions, peeled and thinly sliced ½ tsp thyme (3-4 medium Onions) Salt and white pepper to taste 3 tbsp flour ½ 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 ½ tsp thyme ½ 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 ¼ tsp salt lettuce leaves ½ 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 ½ tsp. thyme 200g peas 1 Chicken seasoning cube ¼ tbsp margarine

½ 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 ½ 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 ½ 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 ½ 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.

pepper . Add the fish and the remaining ingredients. 2. Make . 1 tbsp flour. Put flour and margarine in a saucepan and mix together. 4. Gradually add beef stock. tomato juice. Stir in the fish stock and cover pot to allow potatoes be cooked about 10 minutes. MIXED VEGETABLE SOUP (APPETIZER) 1 large onion. and stir in the thyme and curry. Method 1. pinch thyme and curry Method 1. 3. Separate the deboned fish into chunks of about 1 inch sizes. pepper soy sauce and seasoning cube. Garnish with chopped parsley or cucumber dices. Cook for 10 minutes and serve hot with toasted bread as appetizer.in 1 inch cubes 4 carrots. CREAMY FISH SOUP 1 medium scale fish. chopped 1 bay leaf 1 tsp chopped garlic grated cheese 1 stalk celery (chopped) salt to taste . cooked and deboned 750 fish stock 1 large onion. Add the cooked chicken and stock gradually while stirring. Stir frequently. Stir in the fried onion slices. salt . 4. salt. chopped onion 1 litre chicken stock salt and pepper to taste. Cook and stir the mixture until thick and well blended. and allow soup to simmer for 10 minutes. 2 tables. Add the salt. Cook over medium heat.6 servings. 2. Simmer for 5 minutes and serve hot with toasted bread triangles. Serves 6-8. Salt and pepper 1 50m1 milk (diluted) 100g cooked peas Method 1. CHICKEN SOUP 2 tbsp margarine 500g cooked chicken in strips or chunks. fat and stock in a saucepan.in 1 inch cubes 1 tbsp chopped parsley or celery 2 tbsp margarine or vegetable oil 4 potatoes. Melt the margarine or heat vegetable oil. Makes 5. 3. Remove from heat and serve into soup bowls accompanied with buttered toasts. Stir in the cooked peas 4. carrots and bay leaf. CREAM OF TOMATO SOUP 1 table spoon dry milk 1 tbsp salt 1 can tomato juice ½ tsp pepper 1 ½ tbsp margarine 1 tsp soy sauce 1 ½ tbsp flour 500m1 beef stock ½ seasoning cube. chopped 2 lives beef stock 2 fresh tomatoes.4 3. Serve hot with buttered yeast rolls or bread slices.in 1 inch cubes 1 bay leaf. Stir in onion and the flour. pepper. Stir gently and cook for another 3 minutes. 3.6 servings. 5. 2. 4. Add the potatoes. Add the beef cubes. Stir together milk and flour. garlic and any other seasoning.

Add the thyme. Mix together the olive oil. Top with the chopped green onions or cucumber as garnishing before serving in soup bowls. CURRY SAUCE 500mI chicken or beef stock 2 tsp dried onion flakes 2 tbsp curry powder 1 ½ tsp margarine 200g peas (optional) 2 tsp grated ginger 2 tsp flour/corn flour salt to taste 1 chicken seasoning cube Method 1. Pour in the stock gradually. Serve with braised beef. Slice cucumber thinly. Melt margarine and blend in flour. 3. Simmer for 2 minutes. WHITE SAUCE (MILK GRAVY) 1 tbsp margarine 250m1 diluted milk 1 ¼ tbsp flour salt and white pepper to taste ½ tsp lemon juice/vinegar Method 1. Reduce heat and allow to simmer for about 15 minutes until thickened. stirring constantly until thickened. Sprinkle with the minced parsley and the olive oil mixture over the vegetables. PARSLEY TOMATOES APPETIZER 5 medium tomatoes 3 tbsp olive oil 1 cucumber 3tbsp red wine vinegar 1 tbsp minced parsley ¼ tsp salt Method 1. red wine. 2. 6. 2. Melt the margarine and add the onion. pepper. Serve as sauce for shrimps and fish fingers or fish balls. Add the prawns and cook for about 2 minutes. Simmer. mixing well. 4. 5. stirring occasionally. 3. Chill before serving. Remove bay leaf. bringing up to a boil and stirring constantly for 3 minutes until thickened. celery. Add milk and seasonings. Stir in the flour and cook over gently heat for 2-3 minutes. vinegar and salt 3. bay leaf and any other remaining ingredients.5 250g kidney beans 250g peas/green beans 3 tsp white pepper 2 cups cabbage (chopped) Method 1. 2. Cook gently to soften. chicken or over plain boiled rice. Wash and cut the ripe firm tomatoes in to 4 segments in each. 2. stirring well. YELLOW SAUCE 1 tbsp flour 4 tbsp melted margarine 1 tsp salt ½ tsp pepper 150m1 milk 2 eggs (beaten) 1 seasoning cube . green onion and garlic. Combine all ingredients in a saucepan. Place cucumber slices in a flat dish and arrange the tomato segment in between the cucumber arrangement.

Beat eggs and milk. Cover pan and cook for 6 minutes till potatoes are cooked. 3. 4. Stir in the vinegar and cook for about 2 minutes. Add the puree tomato sauce and salt. Serve over vegetable salads. 1-Teat the vegetable oil in a saucepan and pour in the water. Place in a bowl and add onion.6 Method 1. 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. Remove from heat and cool. onion and stock. Chop the celery and slice the white part of leeks. Gradually and the rest of melted fat. Clean and cut fish into bit size. 3. thyme and curry. potatoes and chili pepper. Melt fat. chilli pepper and seasonings. Simmer for 5 minute 5. crab). clams. 2. yam or potatoes. oysters. 4. cover again and cook for about 2 minutes. Cook for 20 minutes. Add milk and bring to boil. Mix flour and melted margarine. Add seasonings until smooth. pepper and diced tomatoes. 2. Serve on fried fish or roasted chicken. 3 Stir in beaten eggs. Additional water can be added if needed. Mix flour and half of the fat in a saucepan. 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 ½ tsp curry 1 medium onion ½ tsp thyme 1 tsp white pepper 1 can tomatoes puree/sauce 500m1 water 2 tbsp vegetable oil Method 1.2 litres chicken stock ½ tsp nutmeg 1 stalk celery or parsley ½ tsp curry 1 fresh chili pepper 1seasoning cube 1 tbsp milk Method 1. celery. Add the mustard. Add the leeks. dice onion. 2. Simmer for 10 minutes and serve hot over boiled rice. Clean vegetables. 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. mushrooms. . Stir well. 4. Add the cleaned shell fish (shrimps. 6. Add the fish mixture. stirring constantly. 3. stirring constantly until smooth. white pepper and salt. add potatoes. 5. Gradually add egg mixture to flour mixture over low heat while stirring. 2.

Put minced beef. 9. 5. Thin soups such as pepper soups can be served alone as appetizers. The list includes assorted edible seeds such as melon. groundnuts. Serve 6-8. salt and flour. cornstarch and cassava starch pastes. Thicken the soup with the flour mixture and cook till onion. 4. cocoyam. apon (agbono). Most soups and sauces are normally composed of assorted variety of ingredients that are rich in proteins. Serve hot with crackers as an appetizer.7 4. various optional ingredients are use a to thicken the soup. They may be light or thickened. Remove from heat and stir in milk before serving as appetizer. Cut the fleshly parts into small slices. waterleaf. Stir in the corn and eggs. groundnut-oil. 3. discard the bones and return to the stock. vitamins and minerals. 2. remove the bones or debone the chicken Cuts. Serve hot over plain boiled spaghetti. the . they are highly valued aspects of meals. corn and celery are cooked. 5. Stir in the tomato paste. 2. Various types of local spices and condiments re usually added to soups to enhance flavour. Simmer for 3 minutes to improve taste. 8. green pepper and chopped fresh tomatoes. seasoning cube and add pepper to taste. Gradually add water and vinegar to the flour mixture and stir into the ground beef mixture. plantain. They are usually used a accompaniments or toppings to carbohydrate food forms. garlic and ginger in a saucepan. 6. Most of the soups and sauces don’t need garnishing because of their colourful natures. to thicken and to stabilize the soup products. onion. Wash and cook the chicken with the water to cover it in the pot for about 20 minutes. When cooked. NIGERIAN SOUP AND SAUCES Nigeria soups. 6. Palm-oil. 3. CHICKEN CORN SOUP ¼ 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 ¼ tsp curry ¼ tsp ½ tsp grated garlic and ginger 1 tbsp flour ½ tsp white pepper salt to taste Method 1. SPAGHETTI SAUCE 400 ground beef 2 tbsp vegetable oil 1 small onion 2 fresh garlic grated ½ 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. 4. cotton as well as yam. Vegetables like bitter leaf. Make a batter with some of the broth. rice or macaroni. Also. turning the soup gently. soyabean and melon-oil are the popular types of fats used in the preparation of the soups and sauces. celery and spices. stews and sauces are similar to continental types. Although they do not make complete meals. Simmer for 5 minutes. and pumpkin leaves are generously used in either fresh or dry forms. Apply heat and cook until beef is cooked (about 10 minutes). Add diced onion. 7. spinach. 7. Season with salt.

Simmer for about 5 minutes. 8. The soup becomes thicker. 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. add to the boiling mixture and cover pot. Note: Goat meat offals or cut-up hen can be used in place of beef offals. Mix well. 5. ground salt to taste 1 tsp ground locust bean ½ sachet seasoning mix . 2. Examples are ready to use pepper soup. BITTER LEAF SOUP 450g lean beef. Serve hot in soup bowls as appetizer. Continue to cook. Pound the thickener (cocoyam/yam) into 2 balls. Stir in the bitter leaf and leave to simmer for 5 minutes for tastes to blend. 5. Lemon grass. Place over heat and toast the melon seeds until they are lightly browned. Remove from heat and serve hot with pounded yam balls. 3. 4. Add the beef stock. 7. Cover and leaves to boil for 5 minutes. Put in a pot with half of the water and ½ tsp salt and cook till tooth-done. fish and vegetables used. melon and apon soup preparations. palm oil and cooked beef. Add pepper. 4. 6. 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 ½ 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. washed and lemon grass leaves and lime leaf. lime leaf and lemon may be left out to make thin soup while other local spices may be included if desired. Wash and cut the meat into bit-sized chunks. Now add the crayfish.8 abundance of meats. seasoning cube. salt and potash. Season with salt to taste. Prepare stockfish and smoked fish and boil till tender. pepper and locust bean. 3. They are available on supermarket shelves. 6. Combine the remaining water. Some of the soups and sauces are available in convenience forms. Dissolve this mixture with a little liquid from meat stock and stir into the soup. WATER LEAF SOUP 600g beef (cut-up and cooked) 300m1 palm oil 1 ½ tsp ground pepper 4 fresh tomatoes (ground) 1 medium onion. Now place the melon seeds in a dry frying pan. Stir well and allow the soup to simmer for about 10 minutes more. Grind melon seeds and spices to a smooth paste. The recipes presented are simple enough for anyone to prepare. 2.

Add seasoning. 4. 3. Add the sliced onion pieces and fry till lightly brown. yam or plain boiled beans. pepper and tomato and set aside. Serve with pounded yam or amala balls. cleaned 2 tbsp ground crayfish Method 1.Stir in the tomato and pepper. 2. 6. BEEF AND FISH OKRO SOUP 250 Cooked beef. Remove from heat and serve over hot boiled rice. sprinkle with salt and mix gently but thoroughly. Add all the ground ingredients except the melon.9 4 cups picked water leaf ½ cup ground melon 250m1 cup water dry fish. 4. Stir in the fish and continue cooking. BEEF/FRESH FISH TOMATO SAUCE (STEW) 400g Cooked beef ½ 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. bee broth or water in a pot and heat at simmering temperature. pepper and salt to the soup and simmer gently until cooked. heat the oil to when it starts smoking and fry onion and grated okro in the oil for 5 minutes. Stir well and add the beef broth salt and other seasoning. Stir in the ground ingredients and allow the sauce to cook for about 5 minutes. 5.In another sauce pan. Stir well into the oil and meat: Add 1 cup of water and stir in the melon. 3. Heat palm oil and fry the beef cutlets lightly.fish mixture. 5. Pour vegetable oil in a sauce pot and beat the oil to slight smoking level. Cook gently under low heat.Add remaining ingredients except salt and vegetable. unti1 taste is well blended. Fry for two minutes and pour okro mixture into the boiling meat. Serves 6.Combine cooked beef lumps. Cook uncovered over low heat for 2 minutes or till the soup is heated through.place vegetable at the top of the soup. Wash and blend the tomatoes. 2. Mix well. 8.Serve hot in large soup bowls to be eaten with pounded yam or garri balls. 8. stirring occasionally to prevent burning. 6. . Add the paste and keep cooking the sauce at medium heat till it is almost dehydrated and starts forming small lumps. Stir-inn beef and fry together for about 5 minutes. Simmer for 10 minutes stirring occasionally. Boiled chicken in place of beef.Wash and grate okro. pepper and half of the onion. cut up ½ medium dried-fish 20 medium-sized fresh okro pods 2 large fresh pepper 1 ½ 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. 300m1 vegetable oil Method 1. 3. chop onion. 7. 4. Cover pot and cook for 2 minutes 7. .Clean and remove bones from dry fish and add to the boiling meat and liquid. Wash the water leaf very well and chop into small bits. 2.

Add the palm oil and apply heat to cook for 5 minutes. Crush in the seasoning cube. Place palm oil in a sauce pot. . 2. 5. 6. Semovita. without overcooking. 4.Remove from heat and serve with hot Amala. 7. Method 1.10 Note: To improve the drawing consistency. ground pepper and tomato mixture stirring well to prevent burning. 5. Add the shrimps. Add the chicken broth and bring to full boiling. Serve hot with pounded Yam. 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. cleaned fish and fermented melon and the seasoning cube. Fufu orAmala balls. washed prawns. shrimps or periwinkle (optional) Method 1. 3. 4.Wash okro fruits thoroughly and grate coarsely. Blend the pepper and tomatoes. cleaned and boneless dry fish. 3. dissolve the ground melon and pepper. Wash and chop the vegetables and onion set aside. Remove from heat without over cooling vegetables. Cut up older chicken into serving sizes.Wash the leafy vegetables thoroughly and slice/chop finely . grounded pepper and salt and stir briefly. Stir in all the chopped vegetables one after the other and cover the pot to steam for 3-5 minutes. heat slightly to almost smoking point. Add beef broth (100ml) and cover to simmer. 4. Add the cooked chicken. stirring once. eliminate the use of fresh tomato. 6. prawns and cooked beef and place in a sauce pot with the beef stock. Steam for about 5minutes. 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 ½ litre palm oil ground dry crayfish salt to taste periwinkles (optional) dry shrimps/prawns 4 medium fresh tomato Method 1.Add the seasoning cube.Stir in the grated okro and keep the soup boiling uncovered. pounded yam or cassava meal. In another 200m1 of water in a separate pot. Stir in the chopped vegetables and cook for about 2-3 minutes. periwinkles cooked beef.Prepare the dry fish. season with salt and cook in 200ml water until cooked. Season with salt. 2. FISH/CHICKEN PLAIN MELON SOUP WITH OKRO ½ cut-up older chicken (hen) 10 large dry prawns (ekpa) Medium dry fish 1 seasoning cube 1 ½ cup of melon seeds (ground) pinch of potash ½ wrap fermented melon (ogiri) (opt) salt to taste 2 tbsp ground crayfish 5 medium okro pods (optional) chopped. 3. 2. wash place in a pot. Fry the chopped onion. Set aside.

5. addthepumpkn1eagtth and boil again for 5 minutes 9. Stir occasionally to prevent burning. if desired. squeeze the fish gently to soften them.11 5. Dry fish and may be used instead of chicken. 7. Debone and clean the fish. Remove cooked yam pieces and reserve t liquid. Mix well and bring soup to boil again cooking for 10 minutes. corn meal balls or garri balls. tin melon seed ground small washed bitter leaf 1 small marg. 3.Add potash and palm oil. 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. Pound till smooth. Serve over the boiled yam or unripe plantain. stirring constantly.Gradually pour some quantity of the liquid into the thick sauce i’ the mortar Mix thoroughly with the pestle. Tin palm oil Method 1. Add the onion and fry till lightly brown. 6. 2. Add okro if desired and simmer for 5 minutes till soup is slightly thickened. Pour palm oil into sauce pot and heat till it begins to smoke. Serve warm as soup with pounded ripe plantain and starch or garri balls. Season with salt to taste.Roast the dry fish lightly and put them hot into the sauce to absorb it. mixing well. 6. 5. Mix well and cover and bring to boil. The thin soup without okro is good for dieters and adequate for convalescents. dry fish.Put pepper and crayfish into a wooden mortar. 4. 7. Stir in the tomato mixture and steam till almost the dehydrate. 4. Stir occasionally. Spread between two slices of bread and cut into triangles of each sandwich. allowing it to bubble for 10 minutes. Serve warm as soup with pounded yam baits. Do the top of the sauce with palm oil. beef and bitter leaf. Spinach greens may be used in place of okro. l. 3. Wash and chop the cucumber and set aside. 2. except bread in a bowl. Serves .Using the pestle. 3. Add the dissolved melon. Garnish with tomato wedges and serve as appetizers. BREAD AND SHRIMPS APPETIZER 250g cooked shrimps 2-3 tbsp mayonnaise ½ cucumber 6-8 slices whole wheat/plain bread 2 tsp chopped colon Method 1. Mix well with pestle till oil is mixed in the sauce. mix well and cook for 5 minutes with pot covered. Blend the tomatoes and peppers. 2. 4. 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 ½ tsp potash 4 small sized dry fish salt to taste Method 1. Chop the cook shrimps and combine all the ingredients. Sprinkle salt over the soup and add pinch potash. Add salt to taste. stir occasionally. BEEF MELON AND VEGETABLE SOUP 400gs cooked beef 1 small bunch chopped spinach or pumpkin leaves 1 medium smoked fish ½ small tomato tin 1 small mar. 8. Stir in the remaining water/beef broth.Boil the yam in enough water to cover the yam pieces. Mix the ground melon see and locust bean with half of the hot beef broth to a thick paste and Set aside. Cook till the melon-tomato mixture sets and forms small lumps or curdles. . 6.

peppers. Wash and slice the leafy vegetable.SALADS Vegetables and fruits are important to meals. VEGETABLE SALADS Salads are dishes containing vegetables or combinations of fruits and or vegetables which can be improved with protein items such as meat. Freshly picked vegetables such as leaf vegetables will cook for a shorter period than vegetables such as legumes and root vegetables. flavours and optimum palatability. Wash and rewash vegetables properly before using. Blanching and steaming of vegetables can help to retain flavour colour and food value. clean and crisp. g)Ensure that the prepare salads are adequately chilled or refrigerated before served. stems and the like must be removed to make eating easy. inedible skins. The syrup is made by heating 75 grams sugar in 250ml water with lime or lemon juice until the mixtures changes to light brown. as an appetizer or an accompaniment to main dish. They may serve as main. Top with fried or poached egg. all seeds. .12 CHAPTER TWO VEGETABLES. Method 1. Almost in all cases Salads are served with some kind of dressing or cream. Wash onion. Salads may be served as a separate course. They are good sources of vitamins and minerals as well as rouphages. or blemishes. In preparing salads. or desserts dishes. Cook gently for about 5 minutes till fat is absorbed and vegetables are cooked. side. f)Add salad cream to vegetable salad just before serving. uniform in colour. d)Proper hygiene must be maintained when preparing salads in order to avoid contamination by harmful bacteria. fresh. potatoes or plantain. yam. When you cook these items. 2. eggs or fish.Avoid mushy products . 5. 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. well. Vegetables and fruits are prominent components of salads. In preparing the fruits. a)Ensure that the salads ingredients are fresh. The following is a brief note on salads. follow these guidelines. Use tools to wash and arrange the items and keep salad well garnished. tomatoes. texture and colour and nutrient. Cook for 1 minute and stir in the leafy vegetables. Set aside. Place a frying pan over heat and melt the margarine.shaped and without cuts. Syrup can be added to fruit salads. All salads have the main ingredients. 3. FRUITS AND. 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. Serve hot as an accompaniment to plain boiled rice. and rouphages. c)Ensure that there is variety in colour texture and taste of items or ingredients. tender or crisp. prawns and the flaked fish. When buying vegetables. always chose fresh vegetables and fruits instead of canned or frozen ones in order to obtain the true flavor. Add the chopped onion. ensure that you use little amount of water and that you don’t over cook them. It is cooled and poured over the prepared fruits. Salads are nUttOiili1C they provide rich sources of vitamins (A& C) iron. tomatoes and peppers very well and chop them. 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. 4. They are often used as light and refreshing appetizers or desserts. garnishes and dressings or creams which act as seasonings. Also choose fruit and vegetable that are firm. b)Cut the items in bite sizes or as indicated in the recipe . FRUIT SALADS Fruit salads are more delicate and lighter than vegetable salads.

Combine the beef chunks and the vegetables including the drained potatoes in a bowl. 5. Serve as appetizer or snack. Method 1. Alternate chunks of meat and vegetable on skewers.Place in a grilling dish and cook over medium heat for about 30 minutes. .inch cubes and place in ice water to prevent disco10uration. Add the salt.Peel and cut potatoes into 1. Deseed the green pepper and cut into 1-inchsquares. Alternatively. onion. STEAMED CABBAGE (side dish) 1 small head of white cabbage 3 tbsp margarine 1 tsp salt to taste 1 onion sliced. 4-6 GARDEN EGG SAUCE .Cut the beef into chunks of I-inch cubes. Place in a fry pan. Soak the potatoes in ice water for about 30 minutes or 1 hour.Cut carrots into I-inch segments. Wash onions and cut each into 4 parts. MIXED VEGETABLE SIDE DISH 250g sliced carrots 2 stalks celery (sliced) 250g sliced green beans 100g sweet corn ½ tsp curry ¼ small cabbage salt and pepper to taste ½ tsp soy sauce 1 sliced onion 2 tbsp vegetable oil Method 1. 3. Steam the shredded cabbage for 2 minutes. toss and mix completely. 4. 6. dry thoroughly. carrots and peas. ginger etc 12 small sized tomatoes 4 wooden skewers/toothpicks Method 1. 5. if desired and top with ketch-up. kitchen wonder can be used to cut potatoes. 4. Sprinkle salt on the potato strips and fry in deep fat fryer. 2. This can also be baked in the oven by placing in a well-grease aluminum foil which is wrapped securely. When slightly brown. 2. CRISPY POTATO CHIPS 2 medium Irish potatoes per person Salt and white pepper ice water vegetable oil for frying Method 1. dot with margarine and stir fry for about 3 minutes.fry for 5-6 minutes and serve as side dish with potatoes or cereals (rice. Wash in salted water and leave to drain.Add the seasonings and toss very well. 3. Place beside the meat dish. Serve as side dish with rice or potatoes. remove from oil and drain. Parboil the green beans.13 BEEF-VEGETABLE KEBABS 250 cooked beef 1-2 potatoes 4 small onions 1 seasoning cube 3 carrots ½ tsp curry and white pepper 1 green pepper ½ tsp thyme. (If fresh) and set aside. Toss well while cooking over medium heat. Hear the oil in a frying pan and combine all the ingredients in the oil. Drain thoroughly. 2. Wash and slice cabbage. sprinkle some pepper on them. Remove. Wash and peel potatoes. Cut them into medium size strips or slices. 4. Stir. 2. 3. 3. noodles etc) with grilled or fried chicken/beef. .

Sprinkle them with lemon juice. sliced sliced lettuce leaves 4tbsp mayonnaise 2 hard cooked eggs. In a frying pan. Wash and cut tomatoes into segments. juice. Method 1. Place the salad on a flat dish lined with sliced lettuce leaves. 2. 2. TOMATO-AVOCADO SALAD 2 avocado pears 2 ½ tbsp lemon juice 2medjum tomatoes ½ tbsp salt Lettuce or cabbage leaves ½ tbsp vinegar 1 tbsp sugar 3 tbsp vegetable oil. oil. Wash and peel garden eggs. Server 4. Add the celery and mayonnaise. Add flaked fish if desired. Season with the salt and pepper and mix lightly. Place the tomatoes on t h e lettuce leaves in between the avocados. pepper and onions. Heat the oil in a frying pan and proceed to frying the onions. Clean and parboil the fresh prawns shrimps if available. 4. Now slice the tomatoes.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. sliced. onion. salt and vinegar. 2. 4. 3. 2. Cut into thin slices an set aside. Chop the shrimps in to pieces. Serve hot with tomato sauce as a side dish or accompaniment for boiled or Jollof rice. and the scent peppers. onions. melt the margarine and add the vegetables. 3. Remove from heat and serve with fried or boiled yam. Combine sugar. cut each avocados into six segments and peel the skin. potatoes or plantain. Arrange the cut avocados on a flat dish lined with the lettuce or cabbage slices. Cover and cook for 3 minutes till fat is absorbed. Set aside. Season with a little salt. Cook for 5minutes longer for taste to blend. boiled or fried yam or plantain. Wash. 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. tomatoes and9epper to half-cooked. Wash and slice green leafy vegetables. 5. 3. 3. SHRIMP-EGG SALAD (Appetizer) 100 cooked shrimps salt to taste 1 tbsp lemon juice ½ tsp ground pepper 3 stalks celery. Wash and slice the lettuce or cabbage leaves. Add the sliced garden egg and season with salt. Method 1. Sprinkle the vegetables with lemon juice mixture and chill before serving. Stir gently and heat through for 1 minute longer. lemon. EGGNOG SALAD 1 egg 1 cup flaked coconut . pepper and prawns.

50g shopped green pepper Method 1. Serve as dessert. Serve hot in plain form or topped with palm oil drops. In a medium pan. 3. orange. Method 1. carrots. Stir well again.15 250m1 milk 1 cup orange juice 1 tbsp sugar or honey sachet of plain gelatin 1 cup mixed fruits(pineapple. tangerines. VEGETABLE RELISHES 1 celery stalk in strip 3 carrots in strip 2 tbsp mayonnaise ¼ tsb salt . 2. Serve as a side ‘dish with jollof rice or top over stew. combine cabbages. watermelon. pawpaw) ¼ tsp nutmeg. 4. pepper and salt. Soften g e 1 a tin in the orange juice and melt over hot water. 5. wash and place the yam pieces in a saucepan. Chill before serving. chopped leaves and set aside. Green cabbage 2 tbsp white vinegar 200g shredded red cabbage 3 tbsp granulated sugar. Leave to boil for another 10 minutes 4. Combine the remaining ingredients mixing well. Peel Yam.shredded 1 tspsa1t 600g shredded. Wash and chop leaf vegetables. Stir well and cover. Set aside. Tie the lemon grass to make a bunch. 3. heat the vegetable oil and fry fry onion and pepper slices. remove the lemon grass bunch and any other edible spices/herbs. crayfish. With boiled unripe plantain (5-6 fingers) may be used in place of yam. scent leaves. 3. Add the prepared herbs. green pepper and onion. Add the blanched green leaves and toss as you fry. Chill in freezer until firm. 3. 2. Mix the eggnog (milk. Makes 6 servings. spices. egg and sugar) ingredients. Blanch. Pour over vegetables and mix well. STIR-FRIED GREENS 1 medium bunch spinach leaves ½ tsp salt ¼ cup water 2 tbsp vegetable oil 1 medium onion/sliced 1 fresh pepper-chopped/sliced Method 1. In a large bowl. GOAT MEAT AND YAM CASSEROLE 600g cooked goat meat (deboned) (cutlets) ½ 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. Put enough water to cover the yam and put to boiling. 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. Do not over cook. Combine the rest of ingredients and pour into small cups and chill. 2. 2. RED AND GREEN COLESLAW 4 carrots. Makes 6-7 servings. Bring water to boil and add salt.

peas and baked beans. Set aside to drain. Peel and slice cucumber thinly. Garnish the top with egg slices. Drain the green peas and baked beans and 5. Season with salt if necessary. 3. sliced 4 tbsp margarine 2 carrots. Stir-fry for3 minutes and serve hot. 4. 3. 7. Wash and slice cabbage and lettuce thinly. SALAD CREAM II 4 tbsp evaporated milk 2-4 tbsp vegetable oil 2 eggs yolks 1 ½ tsp sugar 1 tsp mustard ½ tsp salt 2 tbsp white vinegar/lemon juice ½ tsp white pepper 2 tsp boiling water . Cook for about 5-6 minutes and drain off the water. vegetables wash in salted water or vinegar solution. sliced diagonally 2 hardboiled eggs 1 green chill pepper. 1 medium beet root diced blanched ½ green pepper diced salad dressing/cream/mayonnaise Method 1. Prepare the vegetables (the first five ingredients). 2. Arrange the prepared vegetables around the bowl. Wash cauliflowers well and place in salt water. pepper and cooked cauliflower. chopped Salt to taste Method 1. Drain off the water and cool. Chill well in the refrigerator and serve with salad cream. Stir in the carrot slices. 2. Remove the large outer green leaves. The mi serves as a dip for the vegetable. Melt the margarine in the small frying pan and add the onion. 3. Peel and dice carrot and cook in boiled water for 5minutes. 2. 6. Trim off the hard stem and cut cauliflower well small chunks. leaving the pale green leaves. Now toss and mix all the vegetables in a salad bowl or arrange them in layers. Note: Carrots can be sliced or grated in long strips and used in the raw state instead of dicing and blanching.16 1 cauliflower in chunks ½ graded onion 3 large firm tomatoes in sections 2 tbsp milk 2 cucumbers in slices Method 1. Wash again with vinegar and salt solution. Chill before serving as appetizers CRUNCHY CAULIFLOWER 1 large head cauliflower 1 onion. Alternatively. Mix all the remaining ingredients in a bowl and place in the c of a flat dish or tray. Garnish with egg white slices around the dish and the yolks as topping on the cauliflower. 4. 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. with lettuce leaves as under liners. Makes 8 servings. arrange the vegetables on a flat dish in diagonal or circular arrangement.

Remove the hard brown back of the coconut and shred or grate as well. whisking continuously. Wash cucumbers. Peel and grate the carrot in long pieces and combine all the shredded vegetables in a bowl.cooked and diced 2 stalks spring onion/celery-chopped ½ tsp salt 3 hard boiled eggs. 3. pepper. Crush the peanuts and combine all the ingredients. Sanitize vegetable very well to destroy harmful micro organisms. take another egg yolk with ½ tsp water and add to mixture and whisk well. 5. Chill and serve with salad cream or mayonnaise. 3. 3. CUCUMBERAND COCONUT SALAD 3 medium cucumbers 2-3 carrots 1 small coconut Lettuce leaves/cabbage 100g roasted peanuts (pealed) Mayonnaise Method 1. Prepare cabbage and shred finely. slit and remove the seeds. 2. Chop onion. peeled and diced 4 tbsp shredded coconut 1 tbsp sugar salt to taste 2 tbsp mayonnaise Method 1. Chill and top with mayonnaise before serving. CARROT-CUCUMMBER SALAD 3 large carrots (shredded) 2 large cucumbers. Top with mayonnaise. Continue whisking till mixture is thick. CABBAGE SALAD ½ small firm white cabbage I stalk celery or spring onion 2 large carrots. Make 8 servings. add a little milk or vinegar to thicken. 2. sugar and mustard in a bowl and whisk well. grated long ½ of one beet root (diced) 3 tbsp shredded coconut ½ small onion 50g cashew nuts (optional) 2 firm ripe tomatoes salad cream to taste 1 green or red apple Method 1. cashew nuts and apple with skin 4. Put all ingredients except mayonnaise in a salad bowl or arrant vegetables by alternating them and having the salad well garnished. Slice the lettuce or cabbage leaves and set aside. Slice the remaining cucumber and to serve. Set aside. 2. Toss gently and set aside. chopped 1 small onion chopped ½ tsp white/black pepper 4 tbsp mayonnaise or salad cream . Wash and chop celery or spring onion. Place yolks. 6. Put in salad bowl and garnish with wedges of tomatoes. Pour oil gradually. 5. 2. Now shred the cucumbers. Mix all ingredients together. If mixture is too thick. Reserve one for slicing. salt. vinegar.17 Method 1. 4. Line a flat dish with the lettuce or cabbage leaves and serve the salad on the leaves. POTATO SALAD 4 large potatoes. Add the boiling water and milk after whisking well. 4. Garnish with cucumber slices.

green pepper and white pepper in bowl. green pepper. 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. In a large. 6. 6. Spread the egg salad over the lettuce leaves and garnish with the remaining eggs (cut in segments) or seeded tomatoes. 5. Combine all the fruits in a bowl and set aside. Prepare the other vegetables and combine the diced eggs shrimps. Garnish with few shredded carrots or sweet red pepper. 3. Add the salt and mayonnaise or cream. chopped celery. 4. Use sharp knife to scoop out the inside of the pineapple and reserve the shell. Allow syrup to cool. Add the syrup to fruits and mix up gently. Gently toss the ingredients together. Squeeze out the juice from one lime and pour over sliced bananas to prevent browning. 2. Refrigerate before serving into cocktail glasses. Serves a starter on appetizer or a snack with crackers/toasted bread. celery and sweet corn. 1. 3. 3. The leafy end serves as cover for the larger part of the pineapple. Serve chilled. excepts salad cream. Chop the shrimps and dice only 2 cooked eggs. Chill and top with mayonnaise before serving FRUIT BASKET / SURPRISE 4 firm bananas-sliced 4 orange-peeled and chopped 1 medium pineapple ½ watermelon 2 firm ripe mangoes or pawpaw 4 tbsp sugar ½ cup raisins (optional) 1 cup pineapple juice/water 2 limes Method 1. .18 Method 1. making sure that the eggs dc not scatter much. Add the cream or mayonnaise and toss lightly. Cook the sugar in the pineapple juice or water until it dissolves. 5. 4. 2. Line a flat dish with the lettuce leaves. 3. 4. combine all ingredients. 5. Now fry the onion in small fat or oil until golden brown and add to the salad. Makes 6 servings PLAIN EGG SALAD 4 hard boiled eggs (diced) 1 stalk celery-finely chopped 2 tbsp mayonnaise/salad cream ½ green pepper-finely chopped 1 small onion-chopped (optional) ½ tsp white pepper Method Place the diced eggs. 2. Cut across the pineapple to the leafy end smaller than the other part. Prepare the other fruits by slicing bananas and chopping others. Toss them lightly together and season with salt and white pepper.

sugar and pepper. shred cabbage and put in a bowl containing ice water and the vinegar or lemon juice. Wash and cut the green pepper to remove core and seeds. Boil for another 5 minutes till syrup thickens. SPICED FRUIT SALAD ¼ water fl’1eOfl (diced) 250m1 orange juice 50e. 3. Filltl4e pineapple shell with the mixed fruits. Place water and sugar in a sauce pot and heat till sugar is dissolved. Mix up thoroughly. cover bowl and chill in the refrigerator. using the fruits that have been washed. 2. 3. Serves 8-10. Sprinkle vanilla. chop onion and grate the carrots add these to the cabbage in the bowl of salted ice water. Using the kitchen wonder. drain the cabbage and other vegetables thoroughly. Add orange juice and honey. 6. Add the mayonnaise and serve. 8. Toss them well in a salad bowl. 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. Decorate with lime slices. shredded coconut 4 tbsp honey 2 tbsp lemon juice ¼ chopped pineapple 100g currants/raisins 1 tsp all spice ½ tsp vanilla and nutmeg 3 seedless oranges (peeled and diced) Method 1. Combine all the ingredients. Cover and chill for at least 1 hour and serve in dessert cups or cocktail bowls as dessert. cover with the leafy end and chill. Makes 8-10 servings. Now shred the green pepper. 5. Combine oranges. Leave it to cool and pour over a bowl of fruit salad. currants. all spice and nutmeg over the fruit mixture and toss well. Also’ clean the carrots and onion. watermelon and pineapple in a mixing bowl. SUGAR SYRUP FOR FRUIT SALAD 100g sugar 250ml water Method 1. lemon Juice. .19 7. 2. After 301 minutes. 4. Reserve mayonnaise to time of serving. pile high the shell. CRISPY COLESLAW 450g fresh white cabbage 1 green pepper ¼ 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. 2. coconut. Season with salt. peeled and chopped.

Cook for about 25 minutes or till yam cuts are cooked. 2. Place yams in a saucepot and fill with enough water to cover the yams. Cover pot and boil for about 10 minutes till liquid become a thick sauce and yam cuts have absorbed some oil. Keep chilled. Makes 4 servings. Sprinkle a little salt over the yams. Add the leafy vegetable and stir well. Peel. Serves 4-6. 2. YAM AND VEGETABLE POTTAGE ½ tuber of medium soft white yam 1 medium dry fish/cooked beef 10 stalks of pumpkin/green vegetable 1 ½ tsp ground pepper 200m1 of palm oil Method 1. SALAD CREAM (MAYONNAISE) 1. 4. Grape fruit can be used in place of orange. cover the pot and bring to boil. Add maize to the beans and cook both until soft. 7. Stir well. Serve warm as a main dish. 2 yolks from hard boiled eggs. 4. Add the vinegar gradually too. Mix well and place in a greased baking dish. Tin shelled fresh maize 3. tin beans (uncooked) 2 marg. 5. 4. Bake over medium heat in the oven for 30 minutes. 3. 4 tbsp evaporated milk ½ tsp salt 2. Cooked for 1 minutes longer and s e r v e warm as a packed meal or main dish. 3.20 2. 2 tbsp vegetable oil 2tbsp white vinegar/lemon juice 3. pour the palm oil over all the yam surface. Serve as appetizer for breakfast or dessert. BEANS AND MAIZE POTTAGE 1 ½ marg. 3. crayfish and onion. Now clean fish chop onion and leafy vegetables and set aside. Sieve all the dry ingredients as well. Press the egg yolks through a sieve to smooth. When yam is almost cooked.peppers (chopped) I large onion (sliced) 2 medium tomatoes (chopped) 2 tbsp crushed crayfish 1 milk tin dry prawns 2 marg. . With a little water left in the cooked beans-maize. Stir very well to mix up the ingredients. Add potash if desired. dry mustard 4. Serves 4. 6. 3. Taste for salt and pepper. Add the palm oil and the other ingredients. Simmer for 5 minute e s more. Tin large chunks of dry fish salt to taste water salt to taste 3-4 tbsp crushed crayfish 1 medium onion Method 1. sprinkle the ground dry pepper and add the fish. mixing well. 2. 1 ½ tsp sugar ½ tsp white pepper Method 1. 4. stirring gently to distribute the ingredients well. and blend in the vegetable oil. Wash and parboil beans till half cooked. Sort and wash the maize. cover pot and boil for 5 minutes. wash and cut yam into 2 inch squares. Mix well and serve as topping or sauce for vegetable salads. Combine all the sieved ingredients in a bowl and add milk gradually. Whisk very well.

2. 2. 2. Prepare the bean paste as for Akara balls.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. Test oil for moderate frying temperature using drop of water. 4.Sort and dehaul beans and grind together with fresh peppers and onion. salt and chopped onion. peel and cut potatoes into about 8 slice. Add little water. Serve hot as snacks. 5. Sort and dehaul the beans. Stir well with the wooden spoon and heat the oil in a deep frying pan. Oil for deep frying 4 fresh pepper 2 table sp.Blend in the crayfish and salt. adding the oil gradually. Put in a bowl of cool water. Heat the oil for frying. each of half inch thickness. 3. Taste for salt and season . Method 1. Serve hot with pap as breakfast dish. 1. Adding the water gradually. 6. oil for deep frying 1 ½ tomato tin water salt to taste. Beaten eggs or ground crayfish may be added to improve nutrient content and flavour. 300ml warm water. Makes 15-20 small balls. Dry shrimps can be inserted into balls when being dropped in oil as a form of garnishing. Stir in the warm water gradually and the flaked fish. Now dip each slice into the beans paste mixture and coat the Potato slice generously. Continue the beating of paste to retain air till all the frying is completed. grind into a very smooth thick paste and put in a clean bowl. cream or beat the beam paste vigorously enough to incorporate air into it. Add the pepper.Put in a bowl and beat or stir vigorously. Use medium dessert spoon to drop the mixture in balls into the oil. 3. Drain the sweet potato slices thoroughly. STEAMFD BEAN PASTE (MOI-MOI) 2 Cups beans veg. Wash. Beat till mixture is light and fluffy. 6. Ground crayfish 1fledium onion 2 hard boiled eggs chopped or sliced 200ml vegetable/palm oil 2 ½ tablesp flaked fish Salt to taste 2 deseeded fresh tatashe peppers 1 bunch of wrapping leaves or steaming cups. pepper and salt to bean paste and beat well. BEAN PASTE POTATOES 2 medium sweet potatoes 2 cups bean paste 1 ½ tsp ground pepper veg. 4. 5. Method 1. Fry until golden brown on all sides turning frequently. Makes 5-6 servings. Fry in the hot oil until golden brown on both sides.

yam. Heat the vegetable oil and fry till crisp. 2. ground pepper. Cook for 20 minutes and stir in the oil and ground pepper. BEEF STEW 2cupsbeans Enough water to cook beans Salt to taste Crayfish. 4. onion (as desired) 1 cup palm oil or groundnut oil cooked meat/dry fish Method Boil beans and meat together. plantain or fried potatoes and plantain. salt Vegetable oil for frying Method 1.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. Serves 4 CRISPY FRIED UNRIPE PLANTAIN SLICES 2 medium unripe plantain ½ tsp. Stir to thicken. Make 12-14 cups or wrappings. Slice them diagonally in ¼ inch thickens to a bowl. Serve as side dish for stewed beans or rice dishes. Wash and peel the plantains. Boil for about 40 minutes or until soft cooked. Add sliced onion and crayfish. Fold and leaves properly before arranging in the pot.Place the pot and pour in boiled water through side of the pot to the level of the packings. Slices may be lengthwise or crosswise.Stir the mixture well again and scoop one or two spoonfuls into greased aluminum cups or wrapping leaves. 4. PLAIN BOILED BEANS 1 cup beans Pinch potash 4 cups water pinch salt Method 1. DRY CORN AND BEAN STEW . Using a knife or a portable slicer. Sprinkle salt all over the slices and set aside for 5 minutes 3. Sprinkle salt all over and toss well. Sort beans. Serve with tomato sauce (stew) and plain boiled rice. Cover and cook to bind the ingredients. boiled unripe plantain or fried ripe plantain. Stir well and season with salt to taste. Corned beef may be used in place of sliced eggs. 4. Salt palm oil/vegetable oil for frying Method 1.22 well. Make 5 servings. y potatoes. Add Potash to soften the water and facilitate the cooking. Serve as snack. Note: Tomato paste may be added to improve colour. Add salt to taste. 2. Wash and peel plantains. serve warm with pap for breakfast as side dish with jollof rice. FRIED RIPE PLANTAIN SLICES 2 large ripe plantains 1 ½ tsp. 4. Serve as side dish to plain boiled rice. 3. Scoop into colander for oil to drain off. 3. cut plantain about 1/8 inch thickness. Remove and drain.Steam 35minutes. 2. wash and begin cooking in the plain water. 6. Heat oil in a frying pan to moderate temperature and fry the plantain slices till lightly brown on all sides. Leave to simmer till beans is well cooked but not broken. 5.

sodium and magnesium. Parboil them for about 10 minutes. clam. marrows etc. Cook until the both oil and the liquid are well blended. frying and braising are three general. CHAPTER THREE MEAT. The age of animal. Brush with melted margarine and grill or bake over medium heat for 10-15 minutes. tail. heart. potassium. Other methods include broiling or grilling and stewing. Serve and garnish with sliced green pepper and fried fresh prawns. Clean and put the dry corn in salted boiling water and cook till half. kidneys. Cooked beef chunks can be used instead of gizzard. the type of feed and the amount of muscle greatly influence the quality of the meat when cooked. 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. FISH AND EGGS Meat is generally the main item of a meal and is obtained from a variety of animals. 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). All meats including poultry must be well cooked but over cooking and excessive heat makes them tough and dry. Beef is the most important meat used and the muscle fibres are the most desirable parts. Whole chicken and turkey should be stuffed before cooking. Frequently turn and brush with fat. 4. Fish is also complete protein and is available in two major forms: fin fish and shell fish. There are certain organs and glands of the animals called variety meats that are used as delicacies in meals. Sort and clean beans. stirring frequently. methods of cooking meats. They also supply iron. 5. vitamin A and I. pepper. tongue. Season with salt. Meats. They are good sources of such vitamins as the B complex group. chopped Smoked fish (deboned) 100ml palm oil salt to taste 1 tbsp ground crayfish ½ green pepper for garnishing Method 1. tripe (shaki). Roasting. to destroy bacteria and to improve its appearance. brains. Fish can be prepared by any of the above mentioned methods and should not be overcooked. salt and crayfish. Leave to cook until soft. pepper and curry. 3.cooked. palatable and digestible. poultry and eggs are complete proteins. crabs etc. Add fish if available and cook for another 3 minutes. When cooked. All meats should be well-cooked to make them tender. phosphorus. inc1udiig fish. Excessive heat can easily make fish t i and dry. Examples are liver. intestines. CHICKEN NUGGETS 450g cooked chicken (minced) 4 slices of bread (crust removed) 1 tbsp margarine 1 tbsp flour . Add the beans to the boiling corm. 2. Serve 8-10. The shell fish include shrimps. add the palm oil.23 1 ½ cup dry corn 1 tsp pepper Enough water for boiling 1 medium onion.

Cook until golden brand on all sides. Stir in the flour and add the milk. CURRIED MACARONI Braised beef (cooked) 4 tbsp vegetable oil. finely chopped 1 tbsp chopped parsley Pinch salt 2 eggs Vegetable oil for deep frying Method Toast the bread and crush into breadcrumbs. With hands well flowered shape the cooled mixture into balls. Remove from heat an allow to cool completely. stirring constantly. 4. Wash and allow cut-up chicken to drain off water. place macaroni and cook as directed on package drain off. Stir in the chicken/beef broth and bring to boil Place cooked macaroni in the pot and stir in the braised beef/chicken. 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. Steam under low heat for 1 ‘/2 hours till browned. 5. SHRIMP KEBABS 300g large fresh shrimps salt and pepper to taste . Note: The same method for braised beef can be used but add sliced (3) red pepper. Coat the egg washed balls with the remaining breadcrumbs and fry in deep frying pan. onion slices celery and seasonings for2 minutes. 3. Add the chilli pepper. 2. In a saucepan. Cover and cook for about 6-10 minutes. 6. Prepare braised beefy chicken and set aside. Return to heat and bring to boil. Season the chicken well and place in a sauce pot with 1 cup of water. onion and parsley. Serve hot with braised rice. 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. Method 1.24 1 40m1 milk 1 chilli pepper. Melt the margarine in a flying pan and remove from heat. Season with salt to taste. Remove from heat when macaroni is tender. Stir in the chicken and breadcrumbs into the white sauce (milk and flour mixture). chopped 1 spring onion. Drain and serve with ketchup as appetizer. melted margarine and seasoning cube in a small bowl and set aside. heat vegetable oil. Combine part of the breadcrumbs with the minced chicken and set aside. 34 onion and 1 fresh tomato to the cut-up beef. Stir in the drained peas and serve hot garnished with parsley leaves. Use a fork to turn the balls in the beaten egg or use pastry brush to coat with egg. In another saucepan. Cook under low heat for about I V2 hours till cooked and lightly brown.

3. Makes 8-10 serving. Combine the shrimps and all other ingredients in a large bowl. and devein. 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. Spread the ground beef/sausage mixture over lightly salted thin beef or liver slices. Devin (remove the vein that contain sand) and wash well.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. sausage or ground beef and margarine in a saucepan. removing the shells but leaving the details in place. Serve as appetizer or snacks for cock tail party. Set aside for the seasoned shrimps to absorb flavours while batter is being prepared. 6. 2. SHRIMPS IN BATTER 1kg fresh shrimps (large size) (about 15-20 shrimps) ½ tsp curry ¼ tsp salt oil for deep frying Method 1. onions and tomatoes on short skewers. pepper and chopped garlic and cook for another 2 minutes longer. When cooked brush with curry sauce and serve hot as appetizer or finger foods. green pepper. grill over medium flame for 45minutes it can also be fried in deep fat. leaving the tail in place. 2. Combine onions. 5. Serve with white or yellow sauce as appetizer or without sauce as cocktail-item. Brush oil on kebab. Wash well and season with curry and salt. Cook for 5-6 minutes. Place them in greased roasting or grilling pan. Remove shell from shrimps. Add salt. Shape into balls that look like the size of large walnuts. 4. Bake or grill toothpicks into meat balls. following the directions below BATTER 150g flour ½ or 1 egg 50m1 milk 1 ½ tsp baking powder pinch salt pepper (optional) . BEEF ROLLUPS 250grams ground beef or sausage 2tablesp. Serve 8. Roll up the liver or beef slices as for sausage rolls and secure with tooth picks. SAVOURY MEATBALLS 1kg ground beef 2 tbsp dried onion flakes 1-2 eggs 1 green pepper diced salt and pepper to taste ¼ tsp thyme maggi or soy sauce l tbsp bread crumbs Method Combine all the ingredient in a bowl and mix up thoroughly. Grill over medium heat for 15-20 minutes or fry in hot deep fat. Toss gently and alternatively arrange shrimp.

Toss onions. Beat egg whites until foamy and stiff and fold in the fish mixtures. 2. Split shrimps down the back to about /2 inch to the tail. Add the seasonings and flour and beat well until mixture is creamy 4. Makes 20 balls. well beaten Method 1. Drain off fat and serve with ketchup as appetizer BUTTERFLY SHRIMPS ½ kg large fresh shrimps 65g flour 1 tbsp corn starch Vegetable oil for deep frying. 5. puffed and lightly browned. Fry until golden brown. Beat the eggs ma large bowl and add the fish one at a time turning well. Drain the fried fish and serve garnished with celery leaves or parsley leaves.26 Method 1. Insert toothpicks into balls and serve as cocktail dish. corm starch. 2. Heat oil for frying in a large frying pan (about 2 inch deep) When oil is hot. Serve hot with ketchup or yellow sauce. Serve with sauce as an appetizer. 3. FISH PUFFS 600g cooked fish 30g flour (2thsp) 1 medium onion chopped 1 green pepper chopped Veg. salt and baking powder in a bowl and gradually adding the beaten egg in l tbsp water if batter is stiff. CRISPY BAKED CHICKEN l25grams bread crumbs / crack 1/4 tsp salt . Mix flour and seasonings in a large plastic bag. Put immediately into hot fat. 2. 6. 3. removing all bones.. 3. Dip each shrimp into the pre-heated oil and cook until golden brown. Make a batter with the flour. beaten egg yolk and flaked fish. 4. 5. Flatten to give the butterfly shape. Clean shrimps. add the remaining water. Beat the egg and gradually mix up with flour. add the flour coated pieces of fish and fry until dry. except the tail. FISH IN BATTER (FRIED FISH) 6 fish fillet (makarel) 225g flour 2 eggs ½ tsp white/black pepper Oil for flying 1 ½ tsp baking powder Method Rinse the fish and keep to dry. Combine all ingredients except egg. Separate the egg whites and yolks. Drop spoonfuls into baking dish or fry in hot fat until crisp. Now dip each prepared shrimp into the batter and coat the shrimp generously. ½ tsp baking powder 1-2 tbsp water 1 egg. Oil for deep frying 2 eggs 2tsp soy sauce/ ½ seasoning cube ½ tsp curry salt and white pepper Method 1. remove shell and devein. Place the egg coated pieces of fish into the bag and shake well to coat each piece of fish. Flake the cooked fish very well.

Clean the chicken very well and allow to drain. salt. 4. stirring frequently. 4. chopped 2 whole tomatoes 25ograms cabbage. Coat the chicken pieces with the flour mixture. CHICKEN/FISH FIESTA 500g broiler chicken/flaked cooked fish l25grams flour sifted 200ml vegetable oil 1 green pepper. diced tomatoes. Place n pre-heated oven for 5 minutes or microwave oven for 5 minutes. basting with the curry and margarine mixture. then roll the chicken pieces in the bread crumbs mixture. Place some fried chicken pieces in a greased baking pan or dish. 2. Mix ¼ tsp salt. SPICED CHICKEN 1 medium chicken 2 large onions sliced 2 small fresh pepper chopped l tsp thyme . 5. Wash and cut up chicken in to serving pieces or portions. Turning chicken frequently. Beat the eggs and mix beaten eggs with the vegetable mixture and some currants. Remove from heat and set 1. Rub the margarine mixture over chicken parts. GRILLED CURRIED CHICKEN 50 g margarine melted 1 clove garlic. 3. Drain off oil from the pan and stir-fry the onion. Cut chicken into pieces. 3. sliced 70 grams currants 1 tsp curry 1 large onion. Deseed the tomatoes and dice them. 6. Grease a baking dish/pan. salt cabbage and the seasonings. pepper and flour together. green paper. sliced 1 tsp grated garlic ½ tsp white pepper ½ tsp salt mixed fruit ½ tsp thyme 2 eggs Method 1. Serve 4-6. Mix margarine. Alternatively. Now cut the flesh into small strips or chunks. chicken cut ups tan be seasoned and parboiled before grilling. 2. Bake for 50-55 minutes. Grill over medium heat for ½ hours. maggi and curry in a bowl. Heat the vegetable oil in a pan and cook the coated chicken in the hot oil till it is brown. 3. aside. Combine breadcrumbs or crushed cracker crumbs and other ingredients except the margarine. Wash again and set aside to drain off water (parboil if broiler is not used). Grease a baking dishes or tray and place the coated chicken pieces in the lightly grease dish or pan. 4. Add garlic and ginger. 2. Pour the egg-vegetable mixture over the chicken and top with the remaining fried chicken pieces and currants. minced ginger 1 ½ tsp curry powder l tsp salt 1 medium chicken-broiler 1 seasoning cube Method 1. Serve as snack. Remove immediately from hea and set aside.27 ¼ tsp white pepper ¼ tsp curry 1 whole chicken (broiler) 1 seasoning cube 60 grams (4tbsp) melted margarine Method 1. Cook and debone. Serve with rice dishes. 6. Melt the margarine. coat the dry chicken pieces first in m e It e d margarine.

7. 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. Mix the melted margarine. Prepare the other ingredients. Fry in deep until golden brown but not completely cooked. Wash. 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. looping the string. Season the chicken and dip in batter. tie the wings against the back. 2. 6. Garnish with tomato and onion slices arranged at the sides of the dish.28 5 cloves garlic minced 1 tsp ginger minced Chicken seasoning cubes ½ tsp salt 3 large tomatoes sliced. Stuff the cavity with the stuffing mixture. Cross the legs and tic them together with a string. Baste frequently with melted margarine. Rub some into the cavity of the chicken. Put in a greased baking dish and roast in oven for about 1½ to hours. 5. placing the skin up side down. Secure cavity tightly with toothpick or tie legs with a string. 1 tsp all spice (optional) l tsp curry Method 1. 3. Toss with fat from chicken and the remaining ground spices. salt and pepper. ginger) Method 1. 2. Wash chicken and allow the chicken to drain off water. Before serving. Remove from top cooker and arrange chicken in a greased baking tray. cut chicken thoroughly and set aside for liquid to drain off (10 minutes). Remove and arrange into baking trays and roast in oven at 3500 for 25-35 minutes. Prepare raw chicken by cutting into serving sizes or pieces. 3. 4. Combine spices in small mortar and pound. Mix the remaining ingredients for batter. Turn and baste the chicken frequently. 2. Wash up chicken thoroughly. 5. 1 stalk chopped celery Method 1. remove tooth picks and strings. 4. Serve with rice and potato dishes. parboil chicken for 15 minutes or until half cooked. 3. 6. Rub the melted margarine mixture and curry over the outer surface of the chicken. Roast for 1 hour. CRISP FRIED FISH 8-10 market fish fillet 150grams salt and pepper seasoned flour . and mix thoroughly and stir fry for 2 minutes. Put chicken parts in to a pot and some of the prepared spice. and dry. Combine all the stuffing ingredients. Parboil chicken and leave to cool if necessary. 7. thyme. 4.

1 egg(beaten) ½ tsp thyme ½ seasoning cube ½ tbsp crushed cracker/bread crumbs ½ green pepper-diced Method 1. ketchup and mixed vegetable side dish. Remove from heat when brown. seasoning cube. 2. 5. chopped Method 1. Combine all the ingredients in a bowl. Combine all the ingredients for stuffing and toss them lightly over heat for 2 minutes. Secure the cavity with toothpick. curry thyme. Coat the egg-washed fillets into the seasoned flour again. sliced Salt and seasoning cube Pinch thyme 1 tbsp margarine 1small pepper. 3. 4. mixing well. Pour vegetable oil over them in a grilling dish and grill over direct heater or bake in the oven. 1 onion. Cut slits on the sides of the fish. 2.29 1 egg. Baste the fish with melted margarine and seasonings. GRILLED STUFFED FISH 1 whole fish with back bone and gills removed 2 tbsp melted margarine Salt. 2. Garnish with tomato wedges and serve with potatoes chips. Heat the vegetable oil in a large frying pan and fry the fillets on both sides until golden brown. Fill the cavity of the fish with stuffing. Remove any small bones from the fillet. Baste fish frequently and turn over to prevent sticking. Grill over medium direct heat in oven for 1 ½ hours. FISH BALLS IN SPAGHETTI SAUCE a) FISH BALLS 500g minced beef or cooked flaked fish 2 tbsp dried onion. Now dip each filler into the beaten egg to coat or use a pastry brush to brush the egg onto the fillets. Dredge the fillet lightly with the seasoned flour. slightly beaten 1 sachet fish seasoning 4 tbsp Dry breadcrumbs Vegetable oil for frying Chopped parsley leaves for garnishing Method 1. Slice fish open and wash fish thoroughly and dry. Cook for about 3minutes on each side and drain before serving. mix up thoroughly and shape into balls looking like large walnuts. chopped 1 stalk celery. B) SPAGHETTI SAUCE 3 tbsp vegetable oil 1 small onion ½ 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 ½ green pepper 1 small can tomato paste pepper and salt to taste . white pepper. Combine the seasoned flour and fish seasoning. 3. Serve with rice pilaf. 4.

split through to remove the backbone and intestines plus gills. Serve with grilled sausage and toast for breakfast. Fill the cavity of the fish with the prepared stuffing. CELERY STUFFED FISH 1 whole frozen cracker 1 fresh pepper. Now mix remaining margarine. ½ tsp seasoning onion. Lace with toot picks to secure the fish cavity. Clean fish thoroughly. chopped ½ tsp curry ½ onion. FRIED FISH PATI1ES 500g cooked flaked fish 2 tbsp corn starch 1 small onion-finely chopped salt to taste 1 tbsp grated carrot ½ tsp curry 1 tsp grated fresh ginger 2 tbsp vegetable oil 1 egg white Method 1. Turn down the heat and cover the frying pan and cook for5 minutes. carrot. Now allow patties to be properly cooked. Place in a frying pan and steam for 2-3 minutes. Cook for 3 minutes. Place in a baking tray d grill or barbecue over direct heat for about ½ hour. 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. thyme. Apply heat and cook briefly. Serve over the grilled fish balls on cooked spaghetti. 3. curry and egg white. curry. 2. oil and onion in a sauce pot. Mix the fish together with onion. In a bowl. Garish with the tomato slices or chopped parsley. 3. fresh chopped tomatoes and the paste. chopped ½ tsp thyme 1 tsp fish seasoning 4 tbsp margarine (melted) 4tbsp bread crumbs or hard boiled rice. Debone cooked fish completely and flake very well 2. BEEF GOULASH 1 kg tender beef (steak) 1 tsp grated garlic . ½ seasoning cube and pepper. Add 2 tbsp water. 3. Sprinkle salt and pepper at the top. 4. Mix the flour and water in a bowl and set aside. Turn occasionally prevent sticking. FRENCH FRIED EGGS 3 eggs Salt and pepper vegetable oil for deep frying Method 1. stirring well. Brown on both sides. 2. Shape each egg with the frying spoon so as to enclose the yn1k in crisply fried white. Heat oil in a deep frying pan and carefully break the eggs n e by one into the fairly deep hot oil. and ½ tsp fish seasoning. cornstarch. Baste fish again with remaining melted margarine. combine 1 tbsp melted margarine hard boiled rice. Use as stuffing for the cavity of the fish. Serve with ketchup as filling for sandwich. ginger. salt. 6. chopped 2-1 stales celery. Shape into small patties and fly in preheated vegetable oil. Wash very well and leave to dry (drain off water) 2. Gradually add the vinegar to flour mixture and stir into the pot of sauce. 4. 5. Put the garlic ginger. Add the sugar and season with salt. 3.30 1. Remove from heat after 2 minutes. Drain well and serve onto a flat dish. Add the green pepper. Method 1. chopped pepper and celery.

tender. grated ginger. Set aside. the fish stock and pepper. 4. spaghetti). Grill or bake at moderate heart till done (about 15 minutes). sliced. Transfer these into another stock pot and add the remaining ingredients. 90g sliced green beans cooked 60g peas cooked oil for frying Method 1. parsley. Serve as hors d’oeuvres. mixing well. 5. SAUSAGE ROUNDS 1 packet of beef sausages (10 pieces) Ketch-up Method Put sausage in a baking or grilling dish. Dot with Ketchup if desired. Simmer for 2-3 minutes. about 2 tbsp of the oil for frying and fry the beef until they arc browned on all sides. 3. slightly beaten 4 tbsp fish stock or water 1 tablsp chopped onion ½ medium gated onion ltbsp chopped parsley 2 tbsp / ¼ of green pepper chopped 1 tbsp flour ½ tsp hot pepper and grated ginger ½ can tomato puree salt to taste Veg oil for frying Method 1. Remove the bay leaf and serve over noodles (indomie.End flaked end rice combined the egg chopped onion. chopped 15g/1 tbsp flour/corn starch 450ml beef stock Cooked beef/ chicken. cut each sausages into four or five rounds each. cooked and flaked ½ tsp salt 150g cooked rice 2 tbsp fish stock or water 1 egg. Add the onions and garlic and brown them lightly.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.Form or mold in to small fingers or small balls and fry in hot oil until golden brown. When cooked. 3. Add blended fish mixture. then turn down the heat very low and let the mixture simmer for about 1 hour or until meat is fork.Heat the margarine in another pan and fry grated onion and green pepper lightly. . flour. Heat. 4.Serve over the fish fingers or balls as appetizer. Bring to boil. 2. BEEF -VEGETABLE CURRY SAUCE 15g or 3 tsp margarine 1 carrot. and salt. Add tomato puree. 2. Turn frequently to prevent bursting or burning. FISH-RICE FINGERS IN TOMATO SAUCE l50g fish. Stir well to get the beef and onion mixture to be evenly distributed. Set aside. cubed 2tsp curry paste salt and pepper to taste 3 fresh scent peppers. Cut beef into 1 inch cubes. Serves 10-15. pealed and diced 1 small onion. Insert tooth picks in each round and arrange them attractively in a patter. wash well and cook in the margarine in heavy sauce pot till brown. 4.

Set a side. Garnish with onion rings and tomato wedges. CURRIED PORK STEW 500g lean pork (in 2inch cubes) 4 large tomatoes. Toss very well and steam for about 30 minutes or marinate for about 1 hour.Prepare the onions. 3. Cut chicken into serving sizes and place in a sauce pan.32 2. Add the chicken pieces and fry over moderate heat till brown. Add salt and steam for 10 minutes. Cook slowly to soften. GRILLED CHICKEN/TURKEY 2 chicken/turkey breasts ½ 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. Garnish with chopped parsley.Mix flour with salt and pepper. chopped 1 small onion. Serve over plain boiled rice or noodles. wash and drain. Using the seasoned flour. Sprinkle on the flour and cook till the margarine and onion are golden brown. Top each with ketchup as sauce. tomatoes. Method 1. 4. 5. 3. Set aside. in a bowl. 2. salt. Combine all the ingredients. salt and oil. Push to one side of the pan. Set aside. TOMATO AND PEPPER FRIED CHICKEN 1. grated 1 large tomato Salt Method Cut chicken into 6 serving pieces. Add the seasonings. coat the cooled chicken pieces lightly. Now add the fried beef. Stir in l tsp ketchup and mix well. Place tomato and remaining ingredients except oil and salt in a food processor and blend well. except the lettuce leaves. Place chicken in a grill pan including the marinade and cook chicken for about 10 minutes on each side. onion tomatoes and the other ingredients. Remove from heat and leave to cool. 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. 6. Chop the shrimps into cubes. 2. 4. Make small nests of lettuce in cocktail glass or salad bowl and scoop the shrimp cocktail onto each.Add the garlic. Flake excess flour off. cook until thick. seeded and diced 200g flour for dredging 1 green pepper. Add the beef stock. Melt the margarine in a medium saucepan and add the onion and carrots. SHRIMPS COCKTAIL Lettuce leaves (one per person) 1 cup dressed and cooked shrimps 4 tbsp chopped celery 2tbsp mayonnaise ½ tsp lemon juice 1 tsp ketchup pinch hot red pepper Method 1. Put the chicken pieces in a pot and pour the blended ingredients over the chicken. stirring constantly to prevent burning. peppers and curry leaf.5kg broiler chicken 4 tomatoes. basting frequently.Heat the oil in a large frying pan and when hot add the margarine. finely chopped 1 tsp thyme I tsp grated garlic 100ml chicken or beef stock I tsp grated ginger salt to taste. Grill each side till golden brown. diced . 3. curry pepper and I seasoning cube. thinly sliced 6 tbsp vegetable oil 1 sweet red pepper. Coo k until tomatoes are softened. cooked peas and beans and cook the sauce for 2 minutes. thinly sliced 5 tbsp margarine 1 fresh scent pepper.

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. EGGS Eggs are used.Bring the mixture to boil and add fried port. remove the bay leaf and add green pepper. Serve as a breakfast dish. Cook for 1 minute longer. Allow to set briefly and then/stir slowly with fork to let the egg turn into large pieces or lumps.Cover each sandwich and toast in the oven or a sandwich bread toaster. milk. Heat the margarine and pour into mixture. 3.Cut pork into cubes. Heat the oil in a frying pan and brown and pork in two batches. curry tomatoes and paste. Remove to a plate. 3. Chopped onion and green pepper can be added. . Method 1. 4. 3. They are served in a variety of dishes that may be used for lunch.Combine the onion cucumber.Remove from heat and serve with plain boiled rice and sweet corn.Spread between two slices of bread and top each with two tomato slices to obtain 4 sandwiches in all. 5. Gently beat eggs. Season to taste. Serve with cucumber salad in addition. pepper and salt together. 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.Add more oil if necessary and onion. Cook slowly for about 20-30 minutes. scrambled. Melt margarine in a small frying pan. chopped shrimps/scrambled egg and mayonnaise in a bowled. Stirring in beef stock/water and vinegar and add bay leaf. Garnish with avocado dices tossed over the stew. using a wooden spoon. poached. 4. Cut into bread triangles for appetizers/snack or serve as sandwich for breakfast dish. SCRAMBLED EGGS 2 eggs 2 table sp milk/water 1 ½ tabsp margarine Pinch of salt METHOD 1. Serve as the protein dish with buttered bread. 2. covered. Mix well. 2.When meat is completely cooked.2tbsp vegetable oil 1 large onion (in 2 inch pieces) 1 large green pepper (in 2 inch cubes) 1 ½ tsp curry powder 1 ½ 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. 2. Remove and place a plate. supper and deserts. diced. wash and leave to drain. prepared as omelettes and mainly served as breakfast and snack dishes.

1 tbsp melted margarine 1 cup flaked cooked fish (tuna or sardine) 6 eggs, beaten 1 tbsp water Salt and pepper to taste 1 ½ green pepper, (chopped) 1 small onion, chopped 2 tbsp margarine 6 slices bread (toasted) 6 grilled sausages


1.Heat margarine in a frying pan. Drain the fish, bread into small pieces and sauté 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 ½ green pepper, seeded and diced ½ 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.

BRAISED BEEF 400g steak beef I medium onion 2 tbsp parsley chopped ½ tsp salt ½ tsp pepper 1 seasoning cube 500ml water 3 tbsp vegetable oil ½ tsp thyme ½ tsp curry ½ 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 ½ 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 ½ 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 ¼ 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 world’s 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

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 ( ½ 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 ½ 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 ¼ tsp paprika 1 tsp salt 6 tbsp vegetable oil 1 tsp grated ginger ½ 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 ½ 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.

Toss the rice and vegetable well and simmer for 3 minutes. Sort and wash rice. 4. Pour into a sauce pan or baking dish./veg. soy sauce. Oil 2 stalk sleeks / Ginger and garlic (I tsp each) 2 tbsp curry leaf ½ bay leaf I seasoning cube I large onion sliced I tsp curry ½ can peas 4 small fresh pepper Method 1. peas and carrots. Stir into the cooked rice. Serve warm with braised beef and suitable sauce. peas and fresh curry leaf and pepper) and heat for 2 minutes. Serves 8-10. 6. Season with curry salt and pepper and mix together. Marg. 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 ½ tsp white pepper 2 large carrots 1 large green peppers 2 stems spring onion 1 stem celery 1 tsp soy sauce I tsp curry ¼ cap or lean peas 2 ripe but firm tomatoes salt to taste 3 tbsp soy or veg. salt. 5. Chop tomatoes into large cubes. celery. 6. Sort. 3. Pour the water over the rice and season with white pepper. Crush the seasoning cubes and add to the rice. celery. Chop the spring onion. Method 1. Oil oil for flying liver Method 1. 3. Stir in vegetables (leeks. flake for 20 minutes and serve warm with curry sauce. Makes 8 servings. Rice should be firm and non-sticky when cooked. 2. 2. 2. mushrooms and carrots. heat the remaining oil and fry the onion. . green pepper. Slice the onion and cut green pepper in long strips. 4. This may be served immediately with grilled fish and white sauce. 5. Remove front heat immediately and pour the vegetables over the cooked rice. Fry the liver chunks lightly and set aside. green beans arid carrots lightly 5. tomatoes and spring onion. In a fry pan. 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 ½ tsp white pepper salt to taste 1 medium chopped onion 1 tsp chopped garlic 4 red chill peppers. sliced. Add the cooked rice. 3. In a large frying pan.37 SPICY RICE PILAF 2 cups long grain rice (uncooked) 2 cups chicken/beef stock 2 cups water 4-5 tbsp. put oil or margarine and onion slices and fry lightly (5 minutes). Add the rice and fry (3 minutes) with the onion until the raw rice is lightly golden brown in colour. curry and garlic. Wash rice and place in a sauce pot. Stir in one tbsp of the vegetable oil each for salt and proceed to cook for about 20 minutes. seasoning. Add the beef stock. chilli pepper. Heat the 3 tbsp vegetable oil and stir-fry the onion slices celery. 4. wash and cook rice with the chicken broth or water for about 30 minutes. Put the rice meal in a baking dish and the fried liver chunks on lop. Leave it to-drain and dry a little bit. salt to taste and cook on top of cooker or oven till rice is cooked.

Steam for 10 minutes. Stir in sliced tomatoes.38 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. 2. Toss the vegetables in the pan continuously. 3. Moi-rnoi and fried ripe plantain chips can he used as side dishes as well. Slice the onion and chop the remaining tomato and pepper. sliced METHOD 1. Toss in the cooked noodles and heat through. 4. Mix well and add margarine when almost cooked. Set aside. 7. thinly sliced 4 carrots. Pour in the beef/broth water. 5. Stir in the tomato paste and cook till sauce is almost dehydrated. stir in any 6. Heat a frying pan and add the vegetable. macaroni noodles etc) 5 tbsp vegetable oil 2 garlic clove (grated) 4 green peppers. Stir well. curry and salt and cook for 2 minutes. 5. 3. Bring to boil and add the rice and the seasonings. Remove from heat an serve hot garnished with tomato wedges or egg slices. Combine the soy sauce. ORIENTAL NOODLES 225g noodles (spaghetti. curry. 6. cover the pan and cook gently for about 25-30 minutes on surface cooker or oven without stirring. Toss in 1 tbsp of the oil to prevent sticking. 5. stirfrying for about 5 minutes without browning. . pepper and onion rings. Heat the vegetable oil in a sauceboat and fry part of the slice onion and ground ingredients lightly. 6. Drain well and rinse under hot water to remove starch. Serve with fried fish or beef and steamed leafy vegetable as a side dish. Cook the rice in the fat ova. Heat the oil or margarine in a saucepan raid add the washed rice. Wash rice and let it drain of 2. Cover the pot and steam for about 2 minutes. wash rice and set aside to drain. 4. Serve immediately with grilled beef. Serves 8-10. 4. peeled and sliced 4 red chiIli pepper. Boil water and place the vegetable in the salted water. Reserve one tomato and one pepper and grind the remaining ones. 3. Cook the noodles in boiling salted water for about 4-5 minutes. As the rice is getting tender without being soft. Leave to drain dry. diagonally sliced 4 tbsp soy sauce 2tsp curry 225g sliced cabbage sliced salt to taste 2 stalks leeks/celery flesh prawns (optional) 1 onion. JOLLOF RICE 3 cups uncooked rice 4 large fresh tomatoes 3 medium fresh hot peppers ½ tsp top ginger ½ tsp chopped garlic ½ tsp thyme 1 large onion 3 tbsp margarine 150ml vegetable oil 6 cups beef broth/water 2 seasoning cubes ½ tsp curry salt to taste Method 1. salt and white pepper. Blanch for 2 minutes and drain from the hot water. Add the beef stock or brown seasoning cube. Steam for about 20 minutes till liquid is almost absorbed.medium heat. Sort. remaining spices and the chopped veg and peas 7. 2.

Now add the water. 5. and green chili pepper. Cook and stir the beef in the vegetable oil until golden brown. salt. chicken stock. seasoning cube. celery and cook covered for 5 minutes. Stir in the tomato paste and cook for 5 minutes stirring frequently. 7. 2. 3. curry leaf. chicken cube. Stirring gently. fried beef carrots. Stir in the rice. salt and pinch white pepper. 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. Wash rice and set aside. curry. Cover and leave to steam about 3 minutes and serve garnished with eggs and braised beef or grilled fish. Heat to boiling. 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. 5. Add finely chopped herbs (parsley onion. When the rice is light brown. Serve garnished with green and sweet red pepper. When melted. add the water. Stir in the green and red pepper.39 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 ½ tsp curry Chopped fresh herbs (parsley. Place vegetable oil in a saucepan and fry the onion. margarine and onion into the remaining oil over medium heat until rice is lightly brown. 2. bay leaf. . 6. then reduce heat and simmer for 20 minutes. Stir in water. leeks. 4. until the rice is getting tender. margarine and seasonings (ginger. Cover the pan and cook gently for about 25 minutes without stirring. 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 ½ 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. ground fresh tomato and pepper to make a sauce. Stir in the rice and heat to boiling. 4. nutmeg etc). 3. Pour into a baking dish. Heat the foil in saucepan and add the margarine. soy sauce and salt to taste. 3. Wash rice in cook water and leave to drain. stirring constantly. 6. 2. 4. green spring onion. add the washed rice over medium heat. 5. Remove from heat and set aside. till rice is getting tender. 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.

3. Season with about 1 teaspoon salt and add the dry or chopped fresh pepper. Add rice to the boiling liquid. 3. Meanwhile. COCONUT RICE 1 ½ 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. 4. Heat the milk and bring to boil. 5. Ground corn into fine crumbs. salt and water in a boil. Put oil in a pot and place the corn in the pot 2. Serve hot on a flat dish. 3. Remove from oil. 6. sugar. filter and squeeze out all the liquid from the grated coconut mixture. Stir in the peas. POPPING CORN 6 tbsp popcorn Salt 3 tsp vegetable oil Sugar (optional) Method 1. Using a fine sieve. Heat oil. stirring until the corn starts cracking and bring about the white fluffy part. 7. PALM JUICE (BANGA) RICE 800g or ¼ basket palm fruits 3 cups of short grain rice 10 cups water 1 seasoning cube 15 large fresh shrimps/prawns 1 ½ ground pepper/2 fresh pepper salt to taste 1 medium onion Method 1. Remove from heat and serve hot. broth of the shrimps and arrange the shrimps over the thick top of the rice. Simmer for 10 minutes and serve hot. 5. mold mixture into small balls and drop into hot oil. Cook the palm fruits until they are soft. ground pepper pinch salt 1 tbsp sugar 4 tbsp palm oil Vegetable oil for frying Method 1. Cover pot and cook for about 45 minutes or until rice is soft and moist. Stir uniformly into the rice. Season with salt and seasoning cube. Place corn pepper. Put in a bowl and add all the water. Roil the shrimps in a little bit of water. seasoning cube and Onion. Cook over a medium heat. Fry until slightly brown. Makes 10 Servings. sprinkle immediately with sugar or salt and leave to cool. Method 1. 4. 2. Put into a pot and heat to boiling. 2. Wash and grate coconut into fine flakes. wash the rice. . Top with sardines or fried fish/liver/prawns and garnish with tomato slices. drain and serve with coconut as snack. Blend well for mixture to mix well. FRIED CORN CAKES 2 cups dry corn 200m1 water ½ tsp. Stir in the chopped fresh pepper. Discard the chaff and pour the coconut milk into a pot. 4. 4. green pepper and celery. chop the fresh pepper and onion and clean the shrimps. Wash rice and add to the boiling milk. Serves 10. Pound in a mortar and use the water to get juice from the fruits. Remove from heat.40 6. Wash rice in hot water to remove some starch. Continue stirring for the corn to he properly popped and cooked. Mix well and continue cooking for about 45 minutes or until rice is soft and uniformly moistened 6. 2. Blend in the palm oil. 3.

6. 7. Keep stirring for 2 minutes. 2. margarine and chopped parsley. Remove rice from heat if tender but not soft. Heat vegetable oil to faint smoking point. 2. Chapter Five BREAD. Shell the corn and wash well. Cook and leave to cool. PLANTAIN FLOUR FOO-FOO (AMALA) 500g plantain flour 750rnl water Method 1. melon-vegetable. Season to taste of necessary and heat through for about 3 minutes. Use a wooden spoon to stir in the plantain flour mixture into remaining boiling. Remove any fat from liver and chop or grate into small bits. 3. rice and yam flour foo-foo as in plantain. Stir very well to avoid lumping in the foo-foo. 6. Serve warm with ewedu. celery. 3. Heat the water to boiling in a pot. Note: Prepare corn foo-foo. DOUGHNUT AND SANDWICHES . Drain and serve with coconut as snacks. added salt and sprinkle the clean rice in the boiling water. Combine all the ingredients except palm oil in a mortar or place in a blender and grind coarsely. Cover pot and boil until cooked hut grain are separate. seasonings and chopped vegetables. Wash and clean liver. Boil the 6 cups of water. agbono or mixed vegetable soup. Heat the oil in a large frying pan. 4. 5. Continue to stir vigorously until the foo-foo is thick and begins to leave the sides of the pot. stirring gently. 2.41 2. Cook over medium heat for 5minutcs. 5. LIVER RICE PILAF 3 cups uncooked rice 6 cups (1 ½ 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. 4. Chop the peppers and onion and set aside. 4. Sprinkle a little water over the foo-foo and cover the pot for 2 minutes to allow the foo-foo to be thoroughly cooked. 3. Cook rice with stock and salt to taste. Noted: 1 tablespoon sugar may be added to sweeten the fritters. Stir in the cooked rice. Stir the corn well and drop mixture in small spoonfuls into the deep hot fat fry till golden brown. Mix part of the water and 250g of the plantain flour to form a paste in a bowl. Stir in the remaining plantain flour a little at a time for the foo-foo to be evenly mixed. add the grated liver. 3. Stir in the cooked sweet corn. Add 2 tablespoons palm oil and mix well until the oil binds the corn mixture. fluffing up to loosen the rice grains. leeks and green pepper 5. Meanwhile. Serve hot with spicy fried chicken and cucumber salad as a main dish. Stir very well all over and turn into a dish. Serve onto a flat dish and top with curried pork stew or tomato and pepper fried chicken sauce. 4. 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. clop onions.

4. Stir or knead every fifteen minutes. 6. 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. yeast. sugar and fat. Makes 4 loaves. Doughnuts and rolls should have good shape and colour and the texture must be smooth and light. Nutmeg and other flavoring can be added to bread to improve flavor. Cover with a slightly wet towel in a warm place. the yeast will be destroyed. moist and tender in texture. 5. The dough can be baked or fried. water or other moisture. Bread loaves are baked in high temperature (about -4500 degrees) and may be painted or glazed with egg wash or milk immediately before baking. If liquid milk is to be used. Gradually add the flour to make a stiff dough. aid fermentation and contribute to the colour. Kneading is important for the yeast to be distributed and allow the development of carbon dioxide for adequate fermentation. When baked. Yeast is the raising agent and it grows best in lukewarm water. Therefore some quantity of granulated sugar should be added to yeast when dissolving yeast. The dough should be allowed to proof for at least 1 hour or until the until dough is double or triple its original size. Dissolve yeast. Doughnuts and bread rolls are sweet doughs that contain yeast and are richer in sugar. Milk is used in some bread mixture in lace of water to increase the nutritive value. yeast. PLAIN BREAD 500g flour 2 ½ tsp thy yeast 250ml lukewarm water 60g (4 tablespoon) margarine/Oil 100g (5-6 tbsp) sugar ½tsp salt METHOD 1. Add dissolved yeast to flour and mix the mixture to a soft dough. remove from pan unto wire racks to cool. Bread is completely baked when it has gain the light brown colour and has shrunk from the side of the pan. sugar and salt in warm water. fat. Fat is used to soften and lubricate the dough. Method 1. If the temperature of the water is too high. Knead lightly and keep covered for 10-15 minutes. Let rise till dough is well risen above the pan edges (double or three time size). 2. 5. Bake in pre-heated oven for 40 minutes. Knead the dough. 3. Then the mixture is combined with the remainder of the ingredients and second fermentation is allowed. When dissolving yeast ensure that lukewarm water is used. part of the flour. Dry milk is more often used. A variety of fillings can be used. 3. Allow to m for 10 minutes. add half of the sugar and cover for about 10 minutes till the yeast is dissolved and starts rising in bubbles. roast bread should be soft. With the sponge method. Salt can be added to yeast bread to contribute to flavour and aid elasticity and firming of the dough. Reserve 2 tbsp flour for kneading. They are made from flour. Cover and put in a warm place for hour. Bake until golden brown. Proof for another 15 minutes. Soften the yeast in lukewarm water. Shape into loaves and place in well greased pans. After 1 hour shape into a round loaf and place in well greased pans. fat and dissolved yeast.42 Bread are loaves made of soft doughy that are leavened with yeast. Sugar is used to sweeten bread and to aid the process of fermentation. In a large bowl. sugar and fat are mixed and allowed to ferment. Knead again on floured board until smooth and elastic. eggs and milk than the plain bread. More yeast is often used but they require the same fermentation or proofing process. 4. it should be sealed first to prevent the enzymes in it from reducing the fermentation process. blend remaining sugar. 2. while low temperature retards the fermentation process. milk and flour in a bowl. salt. Combine margarine. Weigh and measure all the ingredients set aside. WHOLE WHEAT BREAD 500grams whole wheat flour 2 ½ tsp yeast 1 tbsp sugar 2 tbsp (30 grams) margarine ½ tsp salt 250m1 warm water . 7.

reserving 4 tbsp. Dissolve yeast in lukewarm water. 2. 7. 7. Add yeast (now in bubbles ) and beaten eggs to the mixture. Mix the flour and the rest ingredients. Gradually stir in the yeast mixture into the whole meal and fat mixture. 6. 2. 8. 3. 4. Dissolve the yeast and sugar with the warm milk. Sieve the flour and salt into a bowl and rub in the fat. Process whole wheat grains into flour or purchase whole w heat flour.43 Method 1. 2. 4. Mix thoroughly with a wooden spoon to obtain a soft dough. Turn out on lightly floured surface knead and shape dough into inches wide squares of about 2 inch thickness. Makes 15 rolls. Leave to proof in a warm place for another 20-30 minutes. Add the dissolved yeast and I mix in the beaten egg. 5. 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. Place the bowl of dough in a warm place to rise for about 30 minutes. LEMON BREAD (COFFEE/TEA CAKE) 3 tbsp margarine 1 tsp baking powder ½ tsp salt 125m1 milk 50gs sugar 1 ½ tsp lemon juice 2 eggs grated rind of 1 lemon 300gs flour ½ tsp nutmeg YEAST DOUGH CAKE 450gs flour 1 tbsp grated lemon and l00gs margarine orange rind l00gs sugar ½ tsp grated nutmeg 2 eggs pinch of salt 2 tsp dry yeast 75-80m1 warm milk 50gs currants. A mixed whole meal bread can be made to be lighter by using half plain flour and half whole wheat flour. Place in a greased bowl and grease top of dough. Bake in a moderately pre-heated oven for 30-40 minutes. Method 1. Place a warm place to rise till double in size (5045 minutes). Cover and let it rise for about 5 minutes. Cover and let rise (5minutes) 3. Place each in well greased queen’s cake pans. Cover and let rise for about 20 minutes. YEAST DOUGHNUT 300 grams flour 4-6 tbsp sugar . Mix and knead thoroughly till smooth and non-sticky to the hands 6. Brush top lightly with egg wash and bake at 3000 or gas mark 3. fat and whole meal flour in a bowl and set aside. Shape into balls. Note: Whole wheat bread is usually heavy. soften than that of plain bread. 8. 4. salt. Pre-heat oven and bake for 30-40 minutes after reducing the heat. 5. punch down. nutmeg currants and milk together. Combine salt. Mix well without kneading. 6. Cover and proof it a warm place until double in size. 3.for 15-20 minutes. Dissolve the yeast and sugar in the warm water. Grease a medium-sized cake pan and fill the dough into the pan. 5. Mix sugar. Add flour. BREAD ROLLS (DINNER ROLLS) 700gs flour 3 ½ tsp dry yeast 1½ tspsalt 50-l00gs sugar 2 beaten eggs 200gs margarine 300m1 warm water or milk ½ tsp nutmeg Method 1.

Drain off an roll them in sugar if desired. Roll doughnuts in a tray containing sugar. JAM FILLED DOUGHNUTS Basic doughnut recipe fruit jam (pineapple. 2. 3. Make a well in the centre of the flour mixture and pour in the fermented yeast and remaining warm water. Press a floured thumb into each doughnut and add a little jam. Cut with doughnut cutter that has a hole at the centre and place in a greased tray to proof. Using a round cutter. Sieve the flour. 1 . Take the basic doughnut recipe. 2. Place them on a greased tray and cover with thin polythene. . ensuring that the heat is not too high or too low. Ferment yeast in half of the warm water. 8. (See pp). In a bowl mix margarine and the remaining warm water. 3. Slightly beat eggs in mixing bowl. Turn dough into a flavored board and knead briefly. 7. 4. prepare the dough according to the instructions for preparation. Ad vanilla and mix well. strawberry etc) vegetable oil for deep frying Method 1. 4. Let dough rise for another 40 minutes or till double in size. . Sift the &y ingredients together and add to egg mixture. Serve as snack or tea dainty. 5. 3. 6. Beat dough with the hand and knead thoroughly till dough is smooth and moderately soft. 5. about 1 tsp in each hole. 1-leat vegetable oil to faint smoking and fry doughnuts a few at a time until that are golden brown and ate well cooked. BAKING POWDER DOUGHNUT 1egg 50 grams granulated sugar 75 grams melted margarine 2 ½ tsp baking powder 300 grams sifted flour 1 tsp vanilla 75ml milk/water ½ tsp salt 50g sifted flour (for rolling) 1 ½ tbsp powdered milk Method 1. Deep fry the doughnuts till golden brown and drain off fat. to the mixture add to mixture. roll ot dough to Y2 inch thickness and cut out round shapes. Leave in a warm place to prove until they are well risen (double in size) 6. Then place dough in heated deep oil and fry until golden brown. cover and allow to prove until double in size. Gather mixture lightly and set aside for 1 0 minutes. salt and nutmeg into a bowl and rub in the margarine. Place in a warm place to rise till double in size. Divide the dough into round doughnut shapes without hole al the centre. Combine milk and flour. Roll the cooked doughnut on granulated or icing sugar. 3. 2. Dissolve the yeast in half of the warm water. Add the dissolved yeast and gradually mix in flour into a smooth dough. 2. Place them on a well-floured tray. Heat the vegetable oil in a deep frying pot to a moderate temperature. 9.44 1 ½ tsp dry yeast 3 tbsp margarine 1 egg 3-4 tbsp dry milk 85m1 warm water ½ tsp nutmeg vegetable oil for deep frying Method 1. add sugar and mix thoroughly. Mold back each carefully to seal the hole. salt and nutmeg. Add beaten eggs. 5.. Knead lightly. Add one tbsp sugar to facilitate fermentation of the yeast. Add milk and mux. Add the melted margarine. Tack each firmly with lightly wet fingers. 4. sugar. Roll out to floured board 1 or inch thickness. 4. ECONOMY YEAST DOUGHNUT 500g flour 2 ½ tsp dry yeast 50g margarine 250m1 warm water 1 tsp salt 1 tsp nutmeg 100g sugar oil for deep frying Method 1.

Fry in hot deep fat until golden brown on both sides. jam. When sandwich is planned for lunch. Mix thoroughly into a soft. ketchup or mustard cream). 6. Avoid making very large sizes. jams and other spreads. b) The filling can be made from meat. Keep them covered and use as tea sandwich. Roll out on floured board to inch thickness and cut with doughnut cutter. smooth and pliable dough. 8. salad and various types of food. boiled or fried egg. c) Method of preparation: 13e careful in handling the items by maintaining proper sanitation. corned beef. SARDINE CANAPE 1 can of sardine 1 ½ tsp grated onion 10 slices of buttered bread triangles 90 grams or 6 tbsp margarine pinch ground ginger Method 1. roll out into ¼ inch thickness. 4. the bread cam be sliced before or cut after filling if necessary. Also do not use filling that can soak the bread. Rub in the margarine. Day old bread is usually preferable. especially when some items have to be chopped or mixed up. 7. Drain and mash sardines. 2. CROISSANTS 500g flour 2 ½ tsp yeast 2 tbsp sugar 2 small eggs 1-2 sachet powdered milk 100ml warm water 100g soft margarine Method 1. ensure that proper temperature is maintained in order to protect the food from becoming contaminated. They may be filled or spread with a variety of items such as meat. BEEF BURGER 400 grams minced beef 4 large firm tomatoes (sliced) ½ 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 . Add some currants/fruits if available before folding into crescent shapes. When dough is ready for proofing. 3. Knead to elastic-like texture. 4. Makes 20 doughnuts. Party or tea sandwiches should be in small triangular sizes. 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. Mix all the siffed dry ingredients together in a small bowl. Cut into 4-6 inches of the base of the triangle to form a crescent. with or without sauce such as (salad cream. egg and almost the remaining water or as needed to obtain correct consistency of dough.45 5. 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. sardines. 5. SANDWICHES Sandwiches are meals that arc made of regular or special bread. it should be attractively arranged. 6. In using fillings. closed or multi-layered. Corned beef or chopped egg can be used as alternative. Add the dissolved yeast. 3. Spread on crackers or toasted bread triangles. 2. Dissolve yeast in half of the warm water. Drain off fat and roll in granulated sugar or top with favorite icing. fish. d) A garnish should be added to a sandwich when it is ready to be served. Combine sardine and blend with remaining ingredients to desired consistency. Handle gently. Vegetables like lettuce tomato and onion slices may be added. Sandwiches may be served hot or cold.

Examples are queen cakes. Chapter Six CAKES. even in colour and firm. The pan must not be filled more than half for two-thirds with the batter. the equipment available. Examples are shortened cake. In choosing mixing method. the melted margarine. Spread the fish mixture over one of the buttered surfaces and top with two slices of tomato.15minutes. Fill the bread with the grilled meat. The cake must be baked in a well greased pan for easy removal when baked. The flour mixture and milk are added to the cream mixture and set aside. Put in the oven to bake for 10. Beaten eggs. Cooked on both sides.46 Method 1. 2. Also. large cakes must be level at the top. An examples of this type is chiffon or feather cake. Pure sponge cake uses only egg whites. Regular bread slices can also be used. In a separate bowl. sugar and flour in addition to flavorings. A good quality cake must be light. Brush the meat patties with melted margarine and grill over direct heat or barbecue for 10. 4. Small cakes like queen cake . sides of pan when baked. 6. baking powder and salt) are folded into the creamed mixture. The creaming method usually produces better quality. adequate size of pan and baking temperature.. marble cake and coffee cake. chopped ½ tsp pepper Salt to taste 3 tbsp mayonnaise 6-8 rolls (small oblong bread) margarine Method 1. beaten eggs and milk are beaten together to blend thoroughly. 5. Pastry-blend or rubbing in method involves blending of fat and flour together. Remove from heat and slice the rolls into two. type offat and amount of time available. The muffin method involves all the dry ingredients being sifted together and the margarine is melted. The creaming method involves the creaming of fat and sugar with electric mixer or wooden spoon till the mixture is light and fluffy. It must not be heavy. but egg yolk and fat are not included.15 minutes. Onion slices and lettuce loaf can be added to improve eating and nutrient quality. All ingredients must be at room temperature when mixing cakes. milk and vanilla are gradually poured into the creamed mixture. cakes. BAKED FISH SANDWICH (Oblong Rolls) 300 grams cooked fish ¼ green pepper chopped ½ onion. fruit upside down or carrot cake. In addition. All other ingredients which includes eggs and milk are added and beaten thoroughly till beaten thoroughly ill smooth. top with tomato slice and cover the sliced tomato with the other vegetables and the top layer of the bread. 3. In order to produce good quality cakes. BATTERS AND PASTRIES cakes are batter products of flour mixtures that contain fat. Conventional sponge method in which the fat and half the sugar being creamed first. 4. sugar. The egg whites are the whisked to become stiff and foamy and the flour mixture is folded into the stiff egg white. consider the quality and type of cake as indicated by the recipe. Toss well. The quality of cakes is very important. 2. There are four basic method of mixing cakes 1. Combine all ingredients except mayonnaise and the bread. Club sandwiches are made by slicing the rolls into three portions having two layers of filling. Queen cake and ginger bread can be made in this way. spread ½ teaspoon mayonnaise on the meat. 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. sticky or crumbly. The mixture is well beaten till light and foamy after which the dry ingredients (flour. the cake will be hard when baked. The eggs are separated and only yolks are beaten into fat mixture. Mix well and shape the beef mixture into patties (round shape of same diameters as the bread ½ inch thickness) 3. eggs and raising agent. 2. Don’t over mix the mixture after flour has been added or else the batter will be rubbery. without cracks or large holes: The centre should not fall in but the cakes should shrink lightly from . Combine all ingredients except bread in a bowl. it is essential recipes and use proper ingredients appropriate method of mixing. Split the oblong rolls in half and spread margarine on the sliced surfaces.

baking powder. Note: currants can be added to the flour before folding in or top of the queen cake as decoration before baking. beaten well in each addition. Nutmeg (grated) 3 tsp baking powder 4 egg. 2 tbsp desiccated coconut or currants can be added when mixing.METHOD) 250 grams flour 75ml diluted milk 100g sugar 2 ½ tsp baking powder 3 eggs ¼ tsp salt 125 grams margarine/oil ½ tsp nutmeg 1 tsp lemon juice 1 ½ tsp lemon rind Method 1. 8. and beat with wooden spoon. Add the lemon juice and the milk gradually as the constituency becomes stiff. Cream well until the mixture is light and fluffy to a dropping consistency. Make 12 small cakes. 2. Top with currants if desired and hake in moderately heated oven for 20-30 minutes. well beaten 1 tsp vanilla 1 tbsp lemon/lime juice Method 1. Sift the flour. QUEEN CAKES (RUBBING . sieve two times. Cream margarine and sugar thoroughly until fluffy: 3. Spoon mixtures into well greased queen cake pans or paper cups. lime/lemon rind 150 grams sugar ¼ tsp. 5. 3. 4. until well mixed Add baking powder and nutmeg into flour. Stir in lemon rind and mix well. Add vanilla and cream well. 2.47 should have good shapes and rounded but slightly peaked tops. Rub in the fat and sugar into the sifted flour ingredients with finger tips until the mixture looks like bread crumbs. When baked remove from heat and place on cooling racks.IN. Fold in well 5. Sieve ‘flour with baking powder. Now add a half of the milk and a second of the flour. Sponge cakes must be light with firm spongy texture that springs back when pressure is applied. 2. Cream margarine. 3. Having all ingredients at room temperature. Beat egg and stir into the flour ingredients. Grease cup cake pans and fill the pans. Finally fold in the last portion of the flour mixture and remaining milk. Sprinkle lemon rind over remaining flour. When the knife comes out clean. . alternating them. MARBLE CAKE 400 grams sifted flour 4 tsp baking powder 200 grams margarine 200 grams sugar Drops pink colouring 1 ½ tsp vanilla ½ tsp nutmeg 7-8 eggs 100ml-l50ml milk 1 tsp chocolate/cocoa powder or 2 tbsp browning Method 1. Add ½ of the flour into the eggs mixture and fold and in the flour mixture. Always use a skewer or knife to check if cake is well baked by piercing the knife through the cake. 7. it means the cake is baked. salt and nutmeg. sugar and vanilla together with electric mixer or wooden spatula. 6. 4. Bake in pre-heated oven of 325 (gas mark 2) for about 20 minutes. QUEEN CAKES (CREAMING METHOD) 300 grams sifted flour 80ml milk 1 50 grams margarine 1tsp. salt and nutmeg into a bowl. Note: 1 ½ tsp vanilla. Gradually pour beaten eggs into the creamed mixture. one at a time. Add the washed eggs.

Using an electric mixer or whisk. 6. 3. Serves 12. vanilla and currants alternately. invert on a cooling rack can iced or served with vanilla sauce. 4. Mix the batter thoroughly. 3. Top the brown with the pink as second layer. BANANA COCONUT CAKE 100grams dedicated coconut 200grams flour sifted 100grams margarine 100grams sugar 2 large bananas. Pour into a well greased square or round pan. COCONUT/CARROT AND RAISIN CAKE 3 beaten eggs 1 ½ 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. margarine. Sift flour. 4. 6. custard powder and nutmeg. Spread the brown mixture at the bottom of the pan.48 4. Sift flour. Stir in flour mixture. one at a time. Batter may also be scooped in spoonful while alternating the colours till all the batter is put into the pan. baking powder cream of tartar and salt three times. 2. sugar and vegetable oil. Blend in colours very well without over mixing batters. 2. Stir the mixture into the boiling water. Bake in pre-heated oven for 40 minutes. Pour the cream coloured hatter that on the pink layer and spread the batter from the centre to sides of the pan. Cream margarine and sugar thoroughly. Put water in a small pot to boil. Using a whisk or mixer. Cream sugar. beat well after each addition of egg white. When baked. Pour into a greased square pan and bake in pre-heated oven for 55 minutes. Add vanilla mix well and serve as a warm sauce over cakes and puddings. FEATHER CAKE 250 grams sifted flour ½ tsp salt 120 grams sugar 4 egg whites 3 tsp baking flour 125 grams margarine 1 tsp vanilla 100ml milk 2 ½ tsp cream of tartar Method 1. The batter is now in three colours (cream. grated carrot and toasted coconut. 5. 3. Sift cocoa powder into one portion and the pink colouring in another portion. salt. baking powder and all spice together. Add dry ingredients. Bake in 350°f in a pre-heated oven for 45 minutes. blend eggs. Mix well and share batter into three equal separate portions in 3 bowls 5. 2. alternating with milk. Serve 10. Grease a medium square or round pan and lightly sprinkle flour over the grease pan. peeled and mashed 2 large eggs 1 teasp. Fold in the sifted dry ingredients alternately with milk. VANILLA SAUCE 250rnl boiling water 60 grams sugar 2 tbsp corn starch powder 2 tbsp margarine ½ tsp nutmeg 1 tsp vanilla Method 1. 7. Baking powder l tsp baking soda 120m1 diluted milk . brown and pink) in 3 bowls. 6. Slowly add vanilla and egg whites.

5. Place cake batter in a greased square pan and bake in the preheated oven for 40 minutes. Sieve out fruits and toss in little flour. nutmeg. place margarine. baking powder and soda. SOYA BEAN AND WHEAT FLOUR BREAD 300grams white flour 300grams soya bean flour 400m1 warm water or milk ltbsp margarine . Add caramel or browning to sugar mixture. GINGER BREAD 200 grams flour 60 grams (4 tbsp) margarine 1 ½ tsp ground ginger ¼ tsp salt ½ tsp cinnamon (opt. 2. allspice and baking powder. Method 1. Cream margarine. 3. Pour batter into well greased and floured pan. This can be used in place of browning. sugar and vanilla until light and fluffy. RICH CHOCOLATE FRUIT CAKE 10 eggs 1 tsp vanilla 500 grams sifted flour 2 tbsp brandy flavoring/150ml brandy 2 ½ 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 ½ tsp rind of one lemon 1 tsp almond flavor Method 1. Place margarine and sugar in a mixing bowl and cream until smooth and fluffy. 7. Bake at medium heat until cake is cooked (45-50minutes). Soak fruits in brandy. Sift together the flour. honey and grated coconut in a sauce pan and cook for about 5 minutes. and leave to cool slightly. 6. Place all the ingredients in a mixing bowl and the mixture i s well beaten with electric or wooden spoon until smooth and creamy. Melt the margarine and ensure that all the ingredients are held at room temperature.) ¼ tsp all spice 200ml prepared caramel 1 ½ tsp baking soda 180m1 evaporated milk left added for 10 minutes with 10ml lemon juice Method 1. 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. Preheat the oven 4. Mix thoroughly until foamy. 3. 5. Note: Caramels. 2. Add the flavorings. 4. 2. 3. Place on a wire rack to cool completely when fully baked. Sift together the flour. To make the topping.49 For the topping 25g (2 ½ tbsp) margarine 2 tbsp honey 120g shredded fresh coconut. 4. Remove from heat. Gradually fold in the flour mixture and floured mixed fruits. Beak in the eggs one at a time. Spoon topping over the whole top of the cake. Prepare desiccate coconut by toasting freshly grated coconut in the oven or over grill for 5 minutes. lemon rinds and remaining brandy. Bake in per-heated oven of 3500f (gas mark 2) for 50minutes or until baked. then stir in the toasted coconut. Pour into a greased brunet pan or hollow pan. using half of the milk. Fold in the flour mixture into the margarine-sugar mixture. Mix the remaining milk and mashed banana in a bowl and gradually combine the banana mixture with the flour mixture. Beat eggs and add to margarine and sugar mixture.

5. Remove from pan and insert on cooling rack. Prepare a soft dough by using the dissolved yeast to mix the soya bean ingredients. Shape into loafs and place in a warm place to rise until double in size. Beat well until the mixture is well blended. 4. 7. Stir and remove from heat when it starts bubbling to top level of the sauce pan. Stir the dissolved yeast into the oatmeal mixture. Add the white flour to the soya bean dough to obtain a stiff consistency for kneading. Mix the soya bean flour. Set aside until lukewarm. 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 ½ tsp dry yeast Method 1. . 2. When double in size. Dissolve yeast in warm water with l tbsp sugar. sugar and vanilla and cream well. 2. Reduce heat to 350°f and bake for 4Ominutes. 2tbsp sugar (reserve 2tbsp) and the salt. bake in pre-heated oven at 4000 f for 10 minutes first. Mix dough thoroughly until it stops sticking to the hands. 3.50 2-4 tbsp sugar 3 tsp dry yeast ½ tsp salt Method 1. Sprinkle the yeast into the 125m1 lukewarm water and stir in the remaining 2tbsp sugar until dissolved. Shape in to two loaves and place in a greased bread pan. bake in a pre-heated oven for 30 minutes. Place on a board and knead until firm and glossy. 2. margarine salt and the remaining sugar in a bowl. Cover and set aside for 5minutes. CARAMEL 100g sugar 200m1 cold water Method 1. 5. FRUIT UPSIDE DOWN CAKE 300 gram chopped pineapple 300 grams sifed flour 150 grams sugar 1 50 grams margarine 3 tsp baking powder ½ tsp salt 200m1 milk 1 tsp vanilla ½ tsp nutmeg 4-6 eggs. 4. When adequately risen again. 3. Fold in the dry ingredients alternately with the milk. Put the oatmeal in a large bowl. Pour cake batter over the pineapple as a second layer. The pineapple should be evenly distributed all over the bottom. Bake at 350f for 50 minutes or until cake is golden brown. reserving some for kneading. Set aside and leave to cool completely before using for cake or caramel custard. Boil sugar and water quickly without stirring until golden b r o w n and glossy. little at a time. 3. stir in the warm milk and boiling waters. Add the margarine. Add one egg at a time and beat thoroughly. 3. 2. add half o f t h e flour and mix until smooth. Add the remaining flour. Combine margarine. Method 1. Knead very well and cover in a warm place for dough to rise until double in size (about 35 minutes) 5. 6. Makes 2 loaves. Cover with a damp cloth or towel and let rise for 1 ½ hours under warm condition. 6. Serve with vanilla sauce as a dessert/sweet. 4. Generously grease a medium square pan and fill the bottom of the pan with pineapple chunks. Mix again and knead a second time. Note: Soya bean bread produces a heavy dough and requires more kneading man the regular plain white bread.

Fold in the egg whites into the flour mixture (batter) and pour into the greased 1 0 inch pan. Grease a medium. Beat eggs till thick and mix in to the sugar and fat mixture. Gradually beat in tile beaten eggs. Toss together and set aside. Cream margarine and sugar until light and fluffy. Beat egg white again. 3. Mix the orange juice with the rum together 4. Mix the brown sugar and margarine till soft. 5. Add the caramel. stir to prevent burning or uneven browning. 3. 4. Now sift the baking soda. pour the boiling water over the oatmeal and mix thoroughly. Occasionally. Sift together the first 5 ingredients twice 2. ORANGE RUM CAKE 350 g sifted flour 1 ¼ tsp salt 1 ¼ tsp grated dry ginger 150g margarine 3 egg whites. OATMEAL CAKE 100g oatmeal (quick cooking oatmeal) 1 60grarns brown sugar 1 tsp baking soda ½ tsp salt 100grams mixed fruits or currants. Add the dry ingredients and run mixture alternately into the creamed margarine and sugar mixture with the orange juice mixture. Cover and set aside for 20 minutes. 2. Add the egg yolks one at a time. . Grate the coconut and spread out on a baking tray and put in a preheated oven. Break and grate off or scrape away the brown surface of the coconut flesh.seized cake pan and pour in the oatmeal cake and bake in a pre-heated oven for 45minutes. Bake till dry but not coloured. Decorate for anniversary ceremony when cool. Fold in the flour ingredients. Mix together and add the currants to mixed fruits. Prepare caramel and set aside to cool. 3. cinnamon and salt into the sifted flour. . 1 tsp baking powder 200m1 cup boiling water 250 grams sifted flour lisp cinnamon Method 1. Bake in a pre-heated oven at 350° for about 45 minutes. Stir in the orange rind. Gradually blend in the softened oatmeal. 2. 4. beating very well. COFFEE CAKE 200g margarine ¼ tsp salt 200g sugar 200g mixed fruits/currants 200m1 caramel 1 tsp cinnamon/coffee 300g flour ½ tsp nutmeg 3 tsp baking powder 1 tsp vanilla 2 tsp strawberry flavor cashew nuts 4 tbsp (optional) 6eggs Method 1. 6.51 DESICCATED COCONUT 1 coconut Method 1. beaten stiff 60m1 rum ½ tsp almond extract/Cloves 4 tbsp caramel. 1 ¼ tsp baking powder 1 ¼ tsp baking soda 150g sugar 3 egg yolks 180 ml orange juice ¼ tsp vanilla 2 tsp grated orange rind Method 1. vanilla and almond extract. beating well. Cream margarine and sugar till light and fluffy. Store in air tight containers for later use when cold. 2.

beat the mixture lightly for about 3 minutes. Sift sugar. 9. Fry until golden brown on all sides. flour. Mix the sifted flour. Heat the oil for frying and use oiled spooned to scoop the mixture. 2. Sift the flour. Cover bowl with a damp towel and place till it doubles it original size or leave in the refrigerator over night. 3. 4. 4. Cover and set aside for about 10 minutes. Bake in the pre-heated oven for about 45 minutes. 8. 7. Yields 1 serving of4 pancakes. Stir in the nuts and mixed fruits. test for doneness and remove from heat. Using a wooden spoon. Stir in the milk and mix thorough. 5. 3. remaining sugar and salt in a bowl. 2. 5. Fry until the mixture is light brown and remove with a straining spoon. In a separate bowl beat the egg. . Beat and drop the batter in balls from oiled Spoon into the hot oil. Stir in the fermented yeast with a Spoon and beat the mixture lightly. salt and baking powder combine then in small portions with the fat mixture by folding in and alternatively adding the spices and flavoring. Add scrambled eggs or sausage as breakfast dish. Heat vegetable oil. 7. 6. fat. rise to the top and become popped. margarine. Pour ¼ of the batter into the centre of the pan over medium heat until bubbles form. 5. Beat the batter until it is smooth. Dissolve half of the sugar in the yeast. Serve as a snacks. salt and baking powder. 4.52 5. At this time the underside of the pancake is golden brown. Serve with honey or pancake syrup. PUFF-PUFF 300 grams sifted flour ½ tsp salt 45 grams/3 tbsp sugar Vegetable oil for deep frying 1 tbsp margarine/oil 1 ½ tsp yeast 250rnl water lukewarm Method 1. Cover and allow to ferment till it bubbles (1 5 minutes). 6. When brown. RICH BUNS 250g flour(sifted) egg 60 grams/4 tbsp margarine 50g sugar Vegetable oil for deep frying 100-125ml water 2 tbsp milk ½ tsp salt 2 tsp baking powder 3 tsp corned beef (optional) Method 1. Drain out oil and serve as snack. sugar. Make a well at the centre of the flour mixture and add one beaten egg at a time. milk and vegetable oil. Stir in the dry ingredients into the milk egg-mixture. Allow to cool and cut into squares to serve as finger food. Add ¼ tsp of the corned beef to the batter in the spoon and drop the batter as ball into the deep frying pan oil. 3. 2. PLAIN BREAKFAST PANCAKES 10 tbspflour ¼ egg 2 tsp sugar 125ml milk ¼ tsp salt 1 tbsp vegetable 1 ½ tsp baking powder Method 1. Heat a heavy frying pan (small sized) on top cooker and grease the bottom lightly with a teaspoon of vegetable oil. salt and baking powder till the mixture becomes crumbs. Mix the flour. Flip the pancake cover to brown the other side. Alternately mold batter in balls and drop in the heated oil. Pre-heat the oven. Lightly grease medium-sized baking pan and pour the batter into the pan.

3. Sprinkle with enough cold water to moisten. Prepare the filling and set aside to cool. The tops at the top of each pie with fork or knife to permit steam to escape during baking. the pastry dough should not be over stretched when rolling and cutting. BASIC PASTRY (FOR MEAT. Cookies can be mixed by creaming method or pastry method. Cold water is added gradually to the mixture and it is combined together. fish or sausage fillings. Over mixing will result in toughness of cookies. Cookies is another favorite snack made from soft dough. 6. and cold water is desirable. pastries should be flaky. . The pies must be sufficiently filled. tender and golden brown in colour. They are (1) short crust pastry which has half fat to the flour measurement It is fairly flaky and crumbles easily. Fill with meat. 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. Cut the top with a fork and the beaten egg. For best result. fat. well folded and sealed together to prevent leakages. 2. The softer doughs may be dropped on baking trays for baking. Makes 8 pies. When mixing and rolling. Bake in pre-heated oven for 30-40 minutes. the dough is lolled. eggs and milk. Gather into a ball and set aside for 15-30 minutes. Toss flour and salt together. Cookies should neither be too hard. The dough is rolled into ¼ inch thickness and cut into desired sizes and shapes. 5. After mixing. sugar. It is made with flour. 8. Add the fat and mix until mixture looks like fine bread crumbs. The tops are also lightly brushed with beaten egg or milk for browning as a form of garnishing. The surfaces may be smooth or rough. The pies are arranged in well greased baking trays and placed in pre-heated ovens. After mixing. (3) The suet pastry has less amount of fat and one-third fat to flour quantity is used. always set aside some flour that will be needed to sprinkle on. Plain pastry may be classified according to the ratio of fat to flour. It produced less flaky and tender crusts and it is often used for commercial productions. Roll out to ¼ inch thickness on floured board and cut into shapes. Pastry is made by cutting fat into the flour and salt until the mixture becomes like bread crumbs. 7. It produces very tender and flaky crusts. board and dough when rolling. 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 ½ tsp salt 60g margarine 60m1 vegetable oil 60ml water (iv) Suet Pastry (Economy) 300g flour 3 tsp baking powder 100g margarine/oil 75m1 water ¼ tsp salt Method 1. 4. fat. Cuts should be made at the top of each pie with fork or knife to permit steam to escape during baking.53 PASTRIES AND COOKIES Pies are made from plain pastry which is a stiff dough made from flour. chilled and cut into desired shapes with biscuit cutter. salt and water. They should be removed from the trays immediately they are baked. The flour must be of good quality in order to produce firm products. (2) Flaky pastry has ratio of two-thirds fat to the flour. the dough nay be left for about 15 minutes for flour to be well hydrated and for easier handling. 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. Alternatively. rising agents and flavorings. nor too soft or crumbly. Cover the pie shells and seal properly. Pie filling must be made earlier and cooled before filling the pie shells. The dough is gathered to form a ball and rolled on a flat surface. Before mixing the ingredient for pastry. The salt contributes to flavor and the fat gives tenderness. pies may also be fried in deep fat. When baked. The water is used to bind the ingredients.

3. 2. Place the rolls on a greased baking sheet or tray and glaze the tops with beaten eggs. Cook for 8 minutes until beef is cooked. Bake in preheated oven for about 40 minutes or till light brown. 5. Rub the sausage generously along the centre of pastry. nutmeg and sa1t Toss together until mixture forms crumbs. Prepare the margarine or oil pastry. CHIN CHIN 300 grams sifted flour 75g margarine 1 egg ½ tsp salt Vegetable oil for frying 45g (4 tbsp) sugar ½ tsp baking powder pinch nutmeg 2-3 tbsp cold water 1 ½ tbsp powdered milk Method 1. Roll dough on lightly floured board to a 4 by 12 inches in rectangle of ½ inch long thickness. Using a spoon. Handle dough as little as possible and place balts on a floured board. 3. 5. roll out the dough into Y2 inch thickness in rectangular shape. 2. Sift flour and salt 2. CORNED BEEF ROLLS 300g flour 100ml cold water 150g margarine 1 small can corned beef Pinch salt 1 beaten egg for glazing Method 1. peas. Sprinkle flour into the mixture. Roll over in two or three folding. In a bowl cut in the margarine and rub in to have flour crumbs. Add the beef broth. spread the mixed sausage on the surface of the rectangle. 4. Spread the corned beef evenly over the surface of the flat dough as for sausage roll. Use fork to cut the top of the rolls and place in greased pan. Make a well in the centre of the mixture and add water gradually to form a past. In a saucepan. 9. 4. See diagram for rolling out cutting guidelines. folding in and stirring well un flour is well absorbed. Mix the sausage and curry or nutmeg. 6. 6. Using the rolling pin. Rub in the fat into the flour. water and the seasonings stir well to mix up ingredients. 4. Add baking powder. Fry for 2 seconds and then add minced beef or fish flakes.54 MEAT PIE/FISH PIE FILLING 50 grams minced beef/flaked cooked fish 2 tsp flour ¼ tsp salt 100ml beef broth 4 potatoes diced and boiled 1 tsp curry 1 tsp thyme 4 tbsp peas 1 carrot. . 8. 3. which now gives 4 sausage rolls. Add carrots. Brush milk or egg wash on top and bake in pre-heated 3500f heated oven for 30-40 minutes. Gather the mixture in small balls without kneading. 5. melt margarine or heat oil and add onion. Remove 2-3 tbsp of flour mixture for rolling out. chopped and boil 2 ½ margarine or vegetable oil Method 1. Stir-fry for 2 minutes and remove from heat. Roll up the remaining pastry. 7. SAUSAGE ROLL 250 grams beef sausage ½ tsp curry or nutmeg Basic pastry recipe 1 egg (beaten) for glazing Method 1. 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 ½ to 3 inches sizes.

salt. 3. 3. cut length wise through the middle and scoop out the yolks. b) Pie shell (pastry) 300g flour ½ tsp salt 100g fat ½ tsp baking powder 60-80ml cold water 1 egg for glazing Method 1. 4. Add 1 tbsp margarine and 1 tbsp milk to the egg yolk and mix well. Serve wit groundnuts as snack. Cut in margarine into the flour and gradually sprinkle water into the flour and mixture to moisten. 2. 6. Now roll out on floured board into 1 ¼ or ½ inch thickness and cu into cubes or dices. Cut into rectangular shapes and fill them with the cooked fish filling. Allow chin-chin pieces to drain off oil after frying. salt ingredients thoroughly. 4. Place the yolk in a bowl with the minced fish. Make a thick paste with flour remaining margarine. STUFFED EGG ROLL 4 large eggs (hardboiled) 2 tbsp minced cooked fish ½ tsp curry 3 tbsp milk 6 tbsp margarine (90g) ½ tsp ground pepper 200g plain sifted flour ½ tsp soy or maggi sauce pinch salt and pepper ½ tsp baking powder Method 1. 6. Heat oil in deep fryer and fry the rolled up egg till golden brown. Use paste (flattened) to cover each filled egg coated first in flour pinch the joining edges for proper sealing of the paste. Stir-fry for 2 minutes and remove from heat to cook while pastry is prepared. Drain and serve hot. Cover each half. 2.55 2. pepper. Gather dough into balls and leave for 10-15 minutes for flour absorb liquid well. 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. Spread the filling all over the dough surface and roll the rectangular pastry in two or three folds. flour board with reserved mixture. Split into 2 sections again and garnish with cucumber slice to serve. 3. 3. pressing together to form a whole egg again. Stir well and sprinkle in the flour to bind the ingredients. 5. flour and salt into a bowl. Note: Corned beef or sardines can be used as alternatives. pepper. 7. 2. Peel the boiled eggs. Heat the vegetable oil and onion in a frying pan for 2seconds. Divide the yolk mixture into 4 equal portions and fill 3 each egg (half of white) with the yolk mixture. 6. Gather the mixture into a ball and roll into ½ inch thickness on a board. seasoning and water. Add cold water and bind together. 5. Pre-heat oil and fry until light brown. 5. EGG ROLL 4 eggs (hard boiled) 200g sifted flour 50g fat 2 tsp baking powder ½ tsp salt ½ tsp sugar 60m1 cold water oil for deep frying . the chin-chin will soak the oil and will no be crisp. Do no knead pastry. milk. Sieve the baking powder. Seal the edge of the last fold with little water. Add the flaked fish. FISH ROLL a) Fish filling 250g flaked cooked fish ½ tsp flour ½ tsp curry ½ tsp salt 2 tbsp water ½ chopped onion 2 tsp vegetable oil Method 1. 4. If heat is too low or much quantity is fried at time. curry.

add the sugar lightly and continue to whisk until the egg mixture has doubled into size and become thick and creamy. drain serve as snack or cocktail. without stretching. 3. Remove sugared paper and cool the roll on a cake rack. mix flour. Add cold water to make the dough. 4. Put the mixture in to the greased pan over the paper and spread evenly.80m1 water ½ tsp baking powder Beans. Gather the soft dough in a ball. When baked. SWISS ROLL 100 grams sifted flour 3 eggs ½ tsp baking powder 2-3 tbsp warm jam 100grams sugar l tbsp warm water ½ tsp vanilla essence Method 1. with a portion of dough. 2. 5. Fold in lightly with a metal spoon. Break the eggs into a mixing bowl and place the bowl over a pan of hot water. sugar and salt together 3. 7. Cut into smaller rolls.56 Method 1. 8. Taking one at a time. fish or meat filling (already prepared) 1 ½ tsp sugar Vegetable oil for deep frying Method 1. 5. Serve as snacks. add the water gradually to make a fi r m paste while handling the mixture as little and lightly as possible. 9. Heat oil for deep frying and cook the eggs under moderate. Now sprinkle the remaining flour and continue to fold in until flour is completely absorbed. share the dough in to 6 portions and flatten each portion to ¼ inch thickness. Peel hard-boiled eggs and set aside. 3. Fill each pie shell with the prepared filling. Now whisk. Sieve flour. Now coat the shelled egg with remaining flour and wrap each egg. salt and baking powder into a bowl 2. Roll out pastry about ¼ inch (1/2 cm) thick. Rub in the margarine for the flour mixture to form crumbs. Make a well in the centre. 6. 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. sugar. 5. vegetable oil for frying . heat until the coating is golden brown on all sides. Bake in a pre-heated oven until golden brown and firm. Reserving one table spoon of flour. FRIED PIES 300g flour ½ tsp salt 100g margarine 50. 2. 4. Coat the remaining eggs. 8. The water should not be too hot the bowl should not touch the water to prevent the eggs from curding. 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. Remove the beaten egg from the top of the hot water and sprinkle half of the flour over the egg mixture. 6. Grease a swiss cake pan and line with a greased paper. 4. Cut the margarine into the flour ingredients. Gradually fold in the vanilla and warm water. 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. Sieve baking powder into the sieved flour and sieve the sugar separately. Use a pastry cutter to cut pie shapes. 7. turn out the cake on a sugared paper and remove the baking paper carefully. After 5 minutes of whisking. SCOTCH EGGS 4 hard boiled eggs 4 tbsp bread crumbs 200g beef sausage ½ tsp curry 2 tbsp sifted flour . Now spread the warm jam all over the surface of the rectangular-shaped cake.

4. Roll the coated eggs first in flour and dip into the egg wash. Mix properly and chill1 hour. Sifted dry ingredients and cut in the margarine into flour and spices. Makes 24. lemon and coconut chill dough in cellophane for 30 minutes. baking powder and salt. Mix sausage with curry. 5. Cut into shapes with biscuit cutter. mixing well. 3. Cool and decorate with coloured icing sugar pipings. Roll dough into V2 inch thickness. Bake in 4000f oven (mark 3) for 7-8 minutes until lightly browned around the edges. Mix together margarine. 3. SUGAR COOKIES 350gsifted flour ½ tsp nutmeg 1 egg lightly beaten ¼ tsp salt 100g sugar 150g margarine 2 tbsp cold water/milk 3 tsp baking powder Method 1. 6. Cover with bread crumbs and coat them lightly. cover the eggs generously with the sausage. Peel the boiled eggs and lightly four them gently. 5. cut in longitudinal sizes.57 Beaten egg Method 1. Makes cookies. 3. 8. Add flour. drain and when cool. mixing thorough. Make 20. Heat vegetable oil in a deep fryingpotandfryforabout6 minutes till sausage is cooked through and coating is brown. Chill until dough is easy to handle (about 30 minutes) 4. Remove. SANDWICH COOKIES 180g margarine 120g light brown sugar 1 egg yolk 1 tsp vanilla 240g flour . RICH BUTTER COOKIES 300g sifted flour 150g margarine 1egg 80g sugar ½ tsp lemon juice ½ tsp vanilla 100g flaked coconut 1 tsp baking powder Method 1. SPICED COOKIES 350g sifted flour ½ tsp nutmeg 1 egg lightly beaten Pinch salt l00g sugar 150g margarine 2 tbsp cold water/margarine ½ tsp dry ginger Method 1. 7. Roll out dough on a floured surface and use cookies cui to cut into shapes of ½ inch thickness. Using both hands. 2. Blend in vanilla. 7. sugar. 2. 6. Mold the eggs properly to maintain egg shape. Serve as cocktail tea items. Stir in sifted flour. Roll into inch thickness on lightly floured boards. 4. Put on baking trays and bake for 6-10 minutes or until edges just begin to brown. 2. 3. Shape with assorted biscuit cutters. Place in greased baking trays and bake for 10-15 minutes. a small at a time. Cream butter and sugar until fluffy And egg and beat well 2. eggs and flavourings. Stir in beaten egg and water/milk. 4.

fruits juices. Also. Cream margarine. stimulating drinks between meals. tea. Peel or scrape off the brown back of the coconut flesh. 7. coffee. Energizers: Malted and vegetable drinks. Sedatives: Alcoholic drinks. 4. fresh fruits drinks. Milk contains protein. Gradually add flour. When fruits juices are mixed with water (1 to 3 parts water) and sweetened with sugar or honey. sugar and vanilla. 6. Shred coconut and set aside. Nutritious drinks provide specific nutrients to help fight illness. Nourishers: Milk shakes. as accompaniments to meal or the final course of a meal. fruit and milk drinks are more nutritious. 5. 3. 2. malted and vegetable juices. Refreshers: Fruit drinks and soft drinks. Stir in the water. Add sugar alternately with egg white. Squashes are boiled concentrates of juices to which small proportion of sugar has been added. Bake for 8-10 minutes. Beat in egg and vanilla. Remove from heat and cool on wire racks. Chill for ease in handling. Cream margarine and sugar. beer etc. 2. They are grouped as follows: 1. Make 3 dozens. When preparing beverages. 6. egg hot drinks. flask and teapots. add flour and mix well. ensure that good quality fresh fruits are used. Stimulants: Coffee. 3. Maintenance of proper hygiene is important when handling the ingredients. 6. Beverages may come from mostly animals or fruits and vegetables. boast the body’s energy and vitality and ensure a healthy lifestyle. Chapter Seven BEVERAGES AND DESSERTS A beverage is any kind of drink that is prepared for human consumption. They are later mixed with water or other beverage and served chilled. Put 2 or 3 cookies together with the vanilla filling in between them. egg drinks. 5. Health Promoters: Fruit and vegetable juices Beverages may serve as appetizers in meals. ensure that you use appropriate’ utensils like jugs. 8. lemon grass and scent leaf tea. Now prepare the vanilla filling that will be used to sandwich two or three cookies together. Stir in the coconut and mould into I inch balls. However. Now cut into ‘/2 inch sizes (thickness of slice) and place in lightly oiled baking pan. COCONUT BALLS 125g margarine 1 tsp vanilla 130g sifted flour 60g sifted sugar ½ tbsp water 200g shredded coconut Method 1. Place the balls apart in an ungreased baking tray or sheet. VANILLA FILLING 65gmargarifle 140g icing sugar 1 egg white ½ tsp Food colour (pink or yellow) Method 1. fat. mineral water. 2. Form 2 rolls each of 7 inches long and 1 ½ inches wide which look like sausage roll. the beverage is known as fruit drink. 3. Allow them to cool thoroughly before removing them from the baking tray. tea and cocoa are popular in meals. 2. Soft drinks. Bake in slow oven for about 20 minutes or until firm to touch. Blend vanilla and desired food colouring. beating until light and fluffy. 3.58 Method 1. beat until blended. cocoa. Use filling for sandwiching sponge cakes as well. Fruits and vegetable juices are good source of vitamins and some minerals and are obtained from squeezing the fruits. 4. . minerals and vitamins. 5. Makes 2 ½ -3 dozens. 4.

Pour over the juice in a jar. 3. Scoop out the melon fruit. scoop out the pulp and squeeze out juice through a sieve. 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. . Orange and pineapple juices maybe added. discarding the seeds. Add syrup to taste and the lemon juice. Squeeze out the juice. 2. PAWPAW DRINK ½ ripe pawpaw 1 tsp lemon/lime juice 500m1 boiled water Syrup and water to taste (250ml water boiled with 75g sugar) Method 1. Chili before serving. Wash fruit and cut into sections. trim the edge for the watermelon shell by cutting a saw tooth edge. reserving the shell. Note: Syrup for flavoring fruit drinks should be prepared before hand and allowed to cool before addition to drinks.59 GRAPE FRUIT DRINK 2 ripe grape fruits 500ml water Syrup to taste Method 1. Wash and cut fruit into halves. Remove seeds. Stir in the orange juice. Syrup (For Fruity Drinks) 75g sugar 250m1 water Method 1. 2. 3. 2. Leave to cook and chill before serving. Combine these in a bowl to prevent browning of the bananas. 4. WATER MELON DRINK 1 small watermelon fruit 1 lemon/lime Syrup and water to taste 500m1 boiled water Method 1. Slice the bananas and dice the pineapple. peel pawpaw and remove the seeds. Sweeten with syrup 3. Make ½ inch water melon cubes from the scooped watermelon. Using a sharp knife. Wash. Boil the water and leave to cool. 3. Cool and add to fruit drinks. 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. Blender can be used to crush the pulp before sieving. WATERMELON BASKET ½ water melon ½ medium pineapple 250m1 orange juice 23 bananas 1 red apple 1 lemon Method 1.

peel and remove the hard core at the middle. 7. The fleshy part of pineapple is cut and served as a dessert or refreshments. 2. remove immediately from the water and place them in a sauce pot. but do not peel beet root. ORANGE AND MILK PUNCH 500m1 (2 cups) orange juice 1 tbsp sugar/honey 500ml diluted evaporated milk 1 tsp milk flavour . Alternatively. Combine all the ingredients in a jug except the cucumbers7 lemon slices and the bitter lemon soft drink. 5.60 2. Garnish side of glass with cucumber/lemon slices. 4. Cover and keep drink until cold. CHAPMAN’S DRINK 250ml orange juice 1 tbsp bitters ltsp sugar syrup (optional) Juice of 1-2 lemons 300m1 bitter lemon 2 cucumber or lemon slices. Wash lemon(s) and squeeze out the juice. Wash. Serve chilled in glasses and garnish with lemon/lime slices. Add the pure water to filter and obtain the juice. Cut beetroot in to small pieces as well as the apple. 6. 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. Add ice blocks to serve immediately. Serve chilled. Sweeten with syrup and add the lemon juice. Serve chilled in tall glasses with a sprig of lime leaf as garnishing. Filter very well and discard the chaff. 2. 3. scrape and grate carrots. Mash the pawpaw or pulp in a blender. 3. 5. Boil the 3 litres of water and pour over the washed zobo. 4. Leave to cool completely. Cut into small chunks and put in a bowl. Wash them in clean water. 2. Method 1. PINEAPPLE DRINK 4 slices or small ripe pineapple 1 lime/lemon juice 700ml boiled water 1 tsp crushed ginger syrup to taste Method 1. Wash. 3. Use a blender or juicing machine to blend the fruits. Stir in ginger. Add lime and syrup. Remove from heat. BEETROOT AND CARROT DRINK 1 raw beetroot 2 medium carrots 1 apple (red or green) 500m1 pure water Method 1. Add the pure water and strain into a glass jug. 2. Pour into jugs and chill before serving. Add the bitter lemon last. Scrub pineapple. Mix well and pour in to cocktail glasses. stir in the ginger or cloves and set aside for few minutes. Sort the dried zobo flower to remove all dirt in it. Keep the zobo boiling for about 30 minutes till the colour is fully absorbed into the liquid. 4. Sweeten with syrup or honey if desired. the thoroughly washed pineapple peels can be boiled in 700m1 water strained into jugs and chilled before serving. Stir in the pineapple juice and sugar to taste. Put chucks of pineapple in a bowl and use a crusher/blender to squeeze out the juice. Add previously boiled water to mashed pawpaw and strain into a glass jug.

CHAMPAGNE AND ORANGE JUICE COCKTAIL DRINK 500m1 champagne 1 tbsp honey 500m1 orange juice 4 lemon slices Method 1. Add syrup and nutmeg/vanilla. Mash but do not blend the plantain pieces and add the water. Wash fruit very well. 2. The mixture now becomes a fairly thick liquid with some foamy substance and plantain pieces at the top. 3. Wash and peel bananas/plantains. 3. 2. Chill and serve garnished with lemon slices. Filter the mixture through a fine sieve into another plastic or glass bowl. Place in a bowl and add a little water to the fleshy part. Mix the orange juice and milk together. Serve immediately in wine glasses garnish with lemon slices. 6. Avoid use of aluminum utensils. APPLE AND WINE DRINK 2 apples 1 lemon 75ml brandy 200m1 ginger ale. 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 ½ tsp nutmeg/vanilla Method 1. Crush it and pass through a sieve to extract the juice. 4. chilled. 4 lemon slices 2 tbsp sugar syrup . Chill till serving. After heating cool and chill drink till service time. Add milk flavour 2. sweeten to taste with the sugar or honey. 2. 5. Mix all the ingredients in a punch bowl. 5.61 Method 1. 2. Remove the flesh of the sour sop and discard the seeds. add sugar or syrup (if necessary) and boil for 20 minutes. M ix in remaining water and strain the liquid into a glass jar. Garnish with orange slices serve in tall glasses. Pour liquid into a pot. 3. PLANTAIN DRINK 2 ripe plantains/ripe bananas syrup to taste (optional) 1 ½ litre boiled cooled water Method 1. Chill the orange juice and the wine. 6. 4. 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. Add the bitters and ginger ale. Serve in tall glasses garnished with few pawpaw chunks. Pour the fruit juices and tea over a large block of ice in a punch bowl. Slice into bits and put in a bowl. Pour mixture into an air-tight plastic bowl and cover well. Store in a plastic container in a cool place for about 24-48 h o u r s (overnight).

2. Stir in the syrup and strain. Add ice cubes and lime/lemon slices and serve chilled. Serve chilled. Dust with nutmeg as garnishing. 3. Stir well and add the wine or ginger ale. Add eggs to mixture. Stir in the brandy. 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. tangerines. lime or grapefruit can be used in place of lemon or in addition to lemon. Peel the lemon and out the pit including the seeds.62 Method 1. LEMONADE 3 large lemons (ripe) Syrup to taste l000ml previously boiled water Method 1. 3. Add sugar if desired. BREAKFAST DELIGHT DRINK 1 tin evaporated milk (diluted) 400ml orange/pineapple juice 3 eggs Syrup to taste Method 1. Wash and break eggs into saucer. Cut into halves and trim off few thin slices o f t h e rind from half of a lemon. ENERGY EGGNOG 1 egg 1 can of diluted evaporated milk 1 tbsp brandy (optional) 2tbsp honey 150m1 orange juice Method 1. 3. Add the lemon rind pour the water into the jar. Cut into pieces. Strain the juice into a jug. Serve chilled with lemon slice topping as garnishing. Chill the brandy. 3. Add the syrup to the juices 4. Blend half of the orange juice and milk in a blender until smooth. 2. Decorate with slices of lemon and top the drink with ginger ale or fanta soft drink. Stir in the remaining orange juice. strained juice and sugar syrup. Mix well after each addition. Push the lemon pieces and apple sections through a juice extractor/blender. Half a teaspoon of brandy flavor can be used in place of pure brandy. Note: Oranges. 2. Dissolved sugar in water. Serve into four glasses and add ice cubes. Squeeze the juices from the lemons into a jug. Mix all ingredients either by whisking or mixing in a blender. 2. CARROT MANGO DRINK 3 medium carrots (peeled and grated) 1 ripe mango . Pour into glasses. Cover the jug and allow the lemonade to cool. Wash and cut apples into sections. 4. Wash lemons. one at a time. 2. Combine the juice in a bowl.

In preparing and serving desserts. 6. 5. Mix the carrot and mango drink in a jug and sweeten with honey or sugar. Sieve flour and salt gradually incorporate into the egg and sugar mixture. Cut up carrots and blend to a smooth pulp. SUGAR PASTRY 200g sugar 100g margarine 2-3 tbsp water 1 egg 50g sugar ¼ tsp salt Method 1. 7. sugar and cream of tartar in a bowl over a pan of hot water. Whisk eggs. They are usually served as the third courses in meals (fruits pies. Place in a greased. Fold in the melted margarine or vegetable oil gently. vegetable tarts. PINEAPPLE COCONUT DRINK 500m1 pineapple juice chilled 80m1 dark run or ½ tsp run flavouring 500m1 hot water 1 tsp vanilla extract 100g sugar ½ tsp ground cloves 1 pack cream of coconut Method 1. 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. 4. 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. Bake in a moderately hot oven for about 30 minutes ECONOMY VANILLA ICE CREAM 500ml evaporated milk 2 eggs . beans pie or fish pie. Mix carefully until slightly smooth Handle pastry gently. appropriate cooling temperature is important for maximum enjoyment of such dishes. Stir in the run or run flavouring. Leave to cool 3. cakes an puddings) and light dessert dishes (ices and fruits).63 Sugar to taste 800m1 water Method 1. 5. creamy and double in size is obtained. Dilute cream of coconut in the 500m1 hot water in a bowl Add sugar. 2. Cream eggs and sugar. 3. Wash. Allow to rest in a cool place before using for jam tarts. Most light desserts are usually served chilled. Melt margarine and leave to cool. Cover and set aside. Continue until smooth mixture that light. floured baking pan. Fold in sifted flour and baking powder very gently 6. Serve chilled in glasses with ice cubes. They increase the enjoyment of meals. cloves and vanilla Mix thoroughly. Add three quarters of the water to the carrots and strain out the liquid into a bowl. stirring well till dissolved 2. 2. 4. 3. Beat in the vanilla and lemon extract. Place in a bowl and mash very well. peel and chop mango flesh. Add the remaining water to the crushed mango and filter out the liquid. making sure that it is not stretched 4. Remove from heat and whisk until cold and thick. 3. Therefore. Add margarine and nix well 2. DESSERTS/SWEETS Desserts are light food items that are used to add final touch to meals. CHIFFON CAKE 4 eggs 100g sugar 100gflour 1 tsp baking powder 50g margarine/3 ½ tbsp vegetable oil ½ tsp cream of tartar 1 tsp vanilla extract/lemon extract Method 1.

3. 3. Gradually add the vanilla or banana flavor essence. Makes 6-8 servings. Do not allow to boil. 3. 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. 3. fruit chunks or jam. stirring constantly as the mixture boils. Get the egg-milk mixture from freezer and beat till smooth and creamy. and bake for 25 minutes. Separate eggs . nutmeg and salt. Add vanilla and pour into a shallow pan. Heat remaining milk for 2 minutes and pour over blended custard powder or cornstarch mixture. Cover in a plastic bowl and leave to set in the freezer (about 6 hours). Beat the milk mixture until thick and stiff enough to form peaks. Mix cornstarch or custard and a little milk. 4. Serve as dessert. Heat milk to lukewarmness. make it thick and set aside.64 2 tbsp sugar 1 tsp vanilla/banana essence 15g gelatine 2 tbsp water Method 1. 2. sugar and egg yolk together. salt and milk. Vanilla/nutmeg Method 1. milk. Add vanilla and chill before serving 8-10 servings. 2. Fold the egg whites into the egg yolk and milk mixture. beating only the milk. Serve in cups. Return to sauce pan and cook over medium heat. stirring until it thickens. Beat reserved egg whites to stiffness and fold into the cooled milk. FRENCH ICE CREAM 100g sugar 3 egg whites Pinch salt 250m1 evaporated milk\ 3 egg yolks 1 ½ ml vanilla(1 ½ teaspoon) 2 tbsp cornstarch Method 1. Beat egg yolk and blend 25g of sugar. 2. CORNSTARCH CUSTARD 60g (4 ½ tbsp) sugar 270m1 milk 40-50g (3 ½ tables) custard powder or plain cornstarch. Prepare cornstarch with little boiled water. Pour into greased baking pan. Dissolve gelatine in 2 tbsp water and stir into milk mixture. 6. 5. . 5. Freeze in covered plastic container until it is firm (4hrs). Freeze for 30 minutes until mushy. Cook for 2 minutes longer and remove from heat. Remove from heat and leave to cool. stirring constantly with a wooden spoon. Place the milk mixture over water simmering in the pan. Cook water in a pan and leave to simmer. Heat the mixture to hotness. 2. 4. Add the cooked cornstarch and mix well. mixture. add sugar. 4. Beat eggs slightly. 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. vanilla.serve topped with cornflakes. Cover mixture and freeze for another 5 -10 minutes while beating egg whites and remaining sugar to stiffness.

Add the remaining sugar and lime juice. except shredded coconut. Use as spread for bread and filling for doughnuts. stirring occasionally. While still hot. 2. Serve decorated with corn flakes. 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. Combine all the above ingredients in plastic bowl and mix well. Remove from the hot water bowl and leave to cool. Take back to freezer and leave for about 3-4 hours to allow the ice cream to be fully set. Heat 250ml milk diluted with 3tbsp water to warmness. Cover bowl and place mixture in the freezer Leave to chill for about 40 minutes until the mixture is fairly set 6. CRUNCHY FRUIT SALAD 1 apple diced 1 banana sliced 1 large orange in fleshy sections ¼ watermelon deseeded and diced 50 grams raising! mixed fruits 4 tbsp shredded coconut ½ cup orange juice 3 tbsp honey 2 tbsp lemon juice Method 1. Dissolve gelatine in the remaining 2tbsp4water over low heat. Scoop into cocktail glasses and garnish with a slice of lemon. PARTY VANILLA ICE CREAM 500m1 evaporated milk 1 tbsp gelatin (15 gram) 1 tbsp vanilla /banana flavour ½ cup corn flakes (crushed) 2 eggs 2 tbsp sugar 5 tbsp water ¼ cup coconut flakes Method 1. 5. 2. 4.65 FRUIT FREEZE 2 teaspoon lemon/lime juice 250m1 orange juice 1 tsp vanilla 250 ml pineapple juice 250m1 mango juice Method 1. Toss gent1y using a wooded spoon. 3. Cover and chill for at least 3 hours. Juice from pawpaw can also be added. 4. 4. Toss gently again before serving into cocktail glasses or salad cups. (not hard frozen) stirring once. pour dissolved gelanne over cooled mixture Add the remaining evaporated milk and beat till fully blended. 3. Colour is golden brown. Beat eggs. Pour warm milk over egg mixture. sugar and vanilla/banana flavour together. 2. 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. lemon juice 1 tin evaporated milk 60 grams icing sugar 6 tsp. Keep refrigerated. Cook half of the sugar and water with the pineapple chunks until the fruit is soft. and cut into triangles or squares MANGO FLUFF 3 ripe mangoes 1 sachet gelatin ½ tsp. vanilla . 3. Pour lemon juice over banana and diced apples to prevent browning of the surface immediately after slicing. Freeze until mushy. Top with coconut pieces. Combine all the fruits in a bowl. 2. Cool and bottle. Cook until set but not sticky (about 35 minutes). FRUIT JAM 40grams chopped pineapple (2 mgt) 250m1 water 1 tbsp lime juice 300grams (1 mgt) sugar Method 1. 3. Mix orange juice and honey and pour over the fruits.

Mix gently. combine100g of margarine. ginger and remaining sugar 75g over a boiling water till melted. 4. m. Pour the mixture over the crumbs and cover the top with the other ½ of the corn flakes crushed into crumbs. 6. Scoop gently into desert cups and top with the mango chunks. When set. Add the mango juice. 3. Add lemon juice and sugar. Chill in the freezer for some 4 hours before serving into cocktail or dessert glasses! cups as a dessert or refreshment. When the pudding are cooked. 6. Bake in a preheated oven for 30. 7. Cut the bread into pieces and soak in the milk dissolved in half the (75g) sugar. vanilla. Beat eggs and add the flavourings. 2. 5.66 Method 1. 5. add the eggs. Chill milk for about 3 hours. Peel and chop the mango flesh. Whisk the chilled milk and sugar. Whisk gelatin till fluffy. mixed fruits ginger and nutmeg. add the gelatin mixture and beat well. Chill the milk for 3 hours 2. 2. Sprinkle ½ of the corn flakes into a round or square pans. Allow to cool Place sauce on plate and serve the pudding on top. Beat milk until thick. LEMON FLUFF 1 tin evaporated milk 1 package lemon flavored gelatin 2 ½ cups (200g) corn flakes 60m1 lemon juice 100g sugar Method 1. Gradually add the gelatin mixture. Place the dishes/cups in a roasting pan and pour enough hot water halfway up the sides of the pans. Cover and freezer till set. When the bread is softened. Preserve 3 tbsp of chopped mango for topping and mash the remaining by masher or use blender. 6. Press the juice through a sieve into a bowl and reserve the juice. 4. Dissolve gelatin and chill till firm. 3. SPECIAL PUDDING 125grams margarine 1 egg ¼ tsp salt ½ tsp all spice/cinnamon 120 grams sugar 130 grams sifted flour 1 tsp baking powder/soda 100g currants/raising(optional) . Grease 8 baking cups (moi moi cups) and fill each with equal amount of the pudding mixture. Dissolve gelatin in 1 Y2 cups (360m1) hot water chill the gelatin until thick.40 minutes. . beat gelatin until fluffy. vanilla and lemon. BREAD PUDDING ½ loaf of bread (day old) 570m1 milk (diluted) 3 eggs (beaten) 100g mixed fruits/currants 1 tsp vanilla essence SAUCE Pinch ( ½ tsp ) ground ginger 120g margarine 1 50g sugar 1 egg 4 tbsp lemon juice 1 tsp nutmeg Method 1. Sour sop juice (undiluted) may be used. 3. Add the beaten 1 egg and whisk till thick. 4. lemon juice. 5.

baking powder/soda. Add flour ingredients to the creamed margarine mixture and blend well. mix flour. Makes 10 serving. 5. Bake pudding over medium heat till it is set (about 20mmutes). and all spices in a separate bowl. Heat the cold water and sugar in a pan till the sugar dissolve 2. In a bowl. 5. 3.67 Method 1. flour. Melt margarine in a square or round cake pan 2. Add the remaining ingredient and mix together. 3. salt and baking powder together. Grease generously two shallow round pans. 6. 5. Pour the mixture into the greased pans and bake in pre-heated over for about 30 minutes or until set. orange and mango ½ tsp nutmeg Method 1. Mash the pawpaw chunks to smooth paste Add to the orange juice and sugar mixture. When set remove from heat and place upside down in dessert bowls to serve. Alternatively. Cream margarine and sugar till fluffy. Pour into a bowl and stir in the orange/pineapple and lemon juice 3. egg and milk. Serve into dessert plates and top with ice cream or vanilla sauce. COCONUT DELIGHT 100g sugar 70g sifted flour ¾ tsp baking powder 80g shredded coconut/cashew 250m1 diluted milk a pinch of salt ½ tsp vanilla 50g margarine (melted) Method 1. Mix salt. Arrange the filled cups in a around pan and add ½ inch level of water to the baking pans. FRUIT COCKTAIL DESSERT 125 grams margarine 130 grams flour 100 grams sugar 180ml diluted milk 100 grams each chopped 2 tsp baking powder Pineapple. Bake in 350 of pre-heated oven for 45 minutes 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. nutmeg and baking powder Stir in the milk until smooth 3. Wash peel and chop pawpaw 4. Sieve all into a plastic bowl and place in the freezer for 1-2 hours until mixture is mushy or fairly set. Spoon the fruit chunks evenly over the batter. sugar. 6. 2. Sieve well Add the raisins. PAW PAW ICE DESSERT 225 grams sugar 600 grams ripe pawpaw 250m1 orange/pineapple juice 1 large lemon juice 50m1 cold water Method 1. 4. 4. 4. Remove syrup from heat and cool. Blend in the milk gradually 2. Add vanilla. Pour into the pan with the melted margarine. Add the sugar. pudding may be streamed on top of the cooker. diced 100g raisins . flour. Make 6 servings. Spoon into well-greased custard queen cake cups ¾ fullness. diced ¼ watermelon diced A 100g sugar 1 can evaporated milk 2 slices pawpaw. FRUITED ICE MILK 1 firm mango.

Remove from freezer and whisk very well Add the sugar and whisk again 3. . Cover the bowl and return to freezer and freeze till firm. Serve in cocktail glasses. 4.68 Method 1. Fold the fruits into the whisked milk in the bowl. Pour evaporated milk in a plastic bowl Place in the freezer till ice form around the side of the bowl 2.

2. richness. 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. The type of ingredients used and mixing technique. design rollers. Pre-heat the oven to temperature (gas mark 3) specified by recipe. For cake baking: Cake recipe. 3. 6. ingredients. cooling racks. 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. electric mixer. sieve etc. It should have soft natural brittles that should leave no marks when brushing. Set aside. Spread the batter evenly to the sides of the pan.69 Chapter Eight CAKE ICING Cake icing is a method of using very smooth sugar mixtures to add finishes and decoration to baked cakes. marking rings and cutters (plastic or metal). zigzag ruler/comb etc. When baked. 3. Rolling Pin: Wooden pan with non-absorbed surfaces for rolling out sugar paste and Fondant icings for decoration. 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. decorating bags. egg beater. 2. Complete mixing of cake ingredients and pour butter into the greased and floured cake pan. It is available in plastic or foil scaled thick papers. 8. 8. The bottom may be lined with wax paper after greasing instead of flouring for easier removal of baked cake. The only special tools needed are as follows: 1. aluminum foil wrap. Always defrost the cake completely before icing. Cake Board: Necessary for placing the cake. rich cake etc) and obtaining the ingredients specified by the recipe. For the decoration: Decorating syringes or tubes (plastic or metal). 7. plastic or metal turntable. 5. 3. Place the cake in the pre-heated oven and bake according to temperature specified. eggs. aesthetic value and quality of cakes. Icing also contributes to the taste of the baked product and prevents loss of moisture. 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. carrot cake. wooden spoon. scale and other measuring tools. Success in cake icing depends on three major factors: 1. Different shapes are available according to cake pan sharp. Piping Set: Plastic or metal piping tubes or bags with nozzles to fit used in making various decorative design on the coated cake. mixing bowls and spoon. remove cake from oven and let cool in the pan on a cake rack for 10 minutes. The following are some specialized pieces of cake decorating equipment: 1. 3. (marble. 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. decorating rule or comb. 4. wooden spoon. cake pans. Lift the pan off carefully and let the cake cool completely for at least one hour. Start by deciding on the type of cake desired. Skill in application of creative knowledge in designing special decorations. 7. electric mixer. Cream the cake and mix to recipe directions. DECORATING EQUIPMENT AND TOOLS The appropriate tools make it possible to create pleasing and stunning decoration as your skills develop. . Pastry Brush: Used in brushing off loose crumbs from the caked cake before application of icing. Creaming gives better result. Nozzles are available in different shapes and sizes. 6. place the cooling rack over the top of the pan and urn both pan and cake over. 5. if frozen. spatulas or palette knife. margarine. coffee. Place the cooled cake in a cake board for the icing. 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. Cake Baking Information 1. 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. nozzles. cake boards. Consider method of mixing. The main purpose of icing cakes is to enhance the beauty. For the icing: Icing sugar. 2. To remove cake from the pan. icing colour kits. 4. The right equipment 2. Palette Knife: Stainless steel flat knife without shape edges which are used for spreading icing on cake surfaces. rolling boards and pins.

Continue beating till the mixture is stiff but is of spreading consistency. 6. Cutters: These are available in different shapes and sizes. Brush off cake crumbs and position the cake properly on the cake board. jugs and scale. making sure none of the egg yolks get into the white and beat gently to stiffness. 4. Gradually add the remaining milk and beat till the mixture is smooth and fluffy in consistency. using palette knife or spatulas. 10. 2. Add remaining sugar to make icing stiff if necessary. Set aside for it to dry in order to prevent the cake crumbs from appearing when the second coating is applied. SUGAR PASTE ICING 1kg icing sugar (sifted) 3 ½ tbsp liquid glucose (warmed) Colouring Jam or syrup 2-2 ½ medium egg white 2 tbsp glycerin corn flour . 4. They are useful in making decoration and flowers using sugar paste fondant icings and mexican or petal paste. The cake with sugar. Place margarine. Use thin icing made by adding a little ½ tbsp egg white to 5 tbsp icing in a separate bowl and spread lightly all over the surface of the cake. Stainless Steel Whisks: Long egg whisks with solid handles provide good control and makes whisking easy. Cover and set aside for about 30 minutes. Cream with wooden spoon or electric mixer. gradually stir in sifted 900g icing sugar arid egg white. Spread the icing as second coating on the cake by following the steps for icing described in this chapter. 5. For icing. 7. 11. Apply sugar syrup or jam all over the surfaces of the cake. Measuring Tools: Items for measurement with easy-to-read measurements for both liquid and thy measurements. Stainless Steel/Sifter: This should be well designed to provide fast and Efficient sifting. 3.70 9. 2. 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. Mix Bowls: Plastic. spoons. 3. 12. Add the glycerin and lemon juice. 7. syrup/jam for cake icing to stick well to the cake. 15. sifted icing sugar. 8. 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. vanilla and half of the milk in a mixing bowl. glass or stainless steel bowls that are easy to hold and is provide good support. In a mixing bowl. Follow the icing tips presented in this book. 9. Separate egg white from the egg. Icing can be stored in the refrigerator for 2-3 days or even 3 weeks in air tight container. Remove about 4 tbsp of the icing in another bowl and spread all over the cake surfaces as first coating over the cake. Beat well with a mixer or wooden spoon. Reserve the remaining sugar. 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. Place the cake on a cake board. Use a pastry brush to remove loose crumbs from the cake. Icing can be used for piping and more 2tsp milk can be added to stiff icing to thin the icing. It Is usually expensive but use full for perfect finish. 5. These include cups. Add more sugar to make icing stiff if necessary. SUGGESTED ICING RECIPES ROYAL ICING 1kg (2 packs) icing sugar 1 ½ tbsp glycerin 2-3 drops of lemon juice 2 ½ (egg whites) few drops of colouring one 8 inch diameter baked cake Jam or sugar syrup Method 1. allow coatings to get dried and use stiffer consistency for piping desired decoration on the cake. Sift the icing sugar. 13. 14. Re-beat the icing mixture and spread generously over the cake surface. 6.

Place the ball of icing on the floured board smooth of surface and knead continually mixture is soft and pliable. Smooth and shape the fondant on the cake. ROLLED FONDANT ICING 1kg sifted icing sugar ½ sachet gelatin 30m1 cold water (2 tbsp) 60g liquid glucose (4 tbsp) I egg white 2tsp gum tragacanth 1 ½ tbsp shortening 200g cornstarch (for rolling) drop of food colouring as desired jam or sugar syrup. Trim excess from the base. lift the flat icing sheet with spatulas and cover the syrup or jam coated cake. Now place half of the sifted icing sugar in a bowl and make a well. Continue to knead until the ‘fondant is smooth. If fondant is too stiff. 5. Always use fondant icing immediately or store in airtight containers in the refrigerator/freeze for several days before using. Keep fondant covered with a damp cloth to prevent a hard surface from forming. 3. using a wooden spoon until mixture is fully mixed up. Decorate with piping softer icing or cut out flowers and designs. 3. lift the fondant and dust more corn starch powder to the fondant to prevent it ‘from sticking to board surface. As you roll. Gather the sugar and gelatin mixture into a firm ball. Mix in more sugar. knead the sugar mixture or fondant. leaves. Knead well. 6. Sprinkle extra sugar or corn flour on a rolling board and gather the mixture into a ball. remove the mixture from heat and add drops of flavour or colouring if desired. allow it to defrost and knead again until soft and pliable. then place the paste in a plastic bag. a little at a time until the icing sugar are added. 11. Press and smoothen icing against all surfaces of the cake with palette knife or smoother. Dusting corn starch powder or icing sugar on a flat surface. bring out from freezer. add the liquid glucose and water. 2. 2. 12. Pour the lukewarm gelatin mixture and gum into well of icing sugar and stir well with a wooden spoon. 7. 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. Mix icing sugar and gum together. use a textured rolling pin to roll over the coated cake to give the design on the pin. Note: Alternatively. 4. Coat cake surfaces with j am or syrup. flower or other designs such as board twists. . and water (a drop at a time) and if it is too soft. Method 1. glycerin and cold water in saucepan and stir well until thick. 8. Attentively. Let mixture stand and cool to lukewarm. Roll out the icing on a sugar or corn flour dusted board as a flat sheet. Beat the egg white and glycerin in a bowl till frothy. use a pastry cloth to roll out icing for smooth finish. Use cutters to make plaits. . using cake smoother. Add the beaten egg white. Place the mixture over low heat and heat until dissolved. 3. 5. 7. 8. Gently lift the fondant over the rolling pin and place over the jam coated cake. Attaching ornaments and sugar beads if desired. liquid glucose. Add the sugar and blend them very well. MEXICAN (PETAL) PASTE 1 kg king sugar (sifted) 1 ½ tsp gum tragacanth 4 tbsp liquid glucose 2 eggs whites! 8Oml water Cornstarch for rolling Method 1. Leave paste in air tight container of room temperature for about & 12 hours before using. Gently. 10. For decorative rolling. 6. 4. When ready to use.71 Method 1. 9. 2. Combine gelatin. pliable and no longer sticks to the hands. add more icing sugar. use same method of preparation to apply petal taste icing using these ingredients. Roll out the fondant in enough portions. Stir in the shortening and while shortening is not completed melting.

(c) Pushing the excesses to the sides. 2. Making ones special design promotes creativity and originality. Positioning of the bag/syringe to pipe: there are two basic ways of positioning the decoration tube-the 90 angle and the 45 angle. When mixing. flowers and shell designs require stiff icing consistency. Use toothpick to add paste colour while liquid colouring in added is drops. (b) Spread across the whole top surface. A turntable or a turning cake stand makes it easier particularly for round cakes. Colour is what gives icing beauty and personality so that the cake boarders. Sieve the icing sugar before use for smoothness. As a basic rule. 6. CAKE ICING PROCEDURE Icing is best on a cake when the cake has smooth texture and level surfaces. 4. In the 45° position. leaves. Always use enough of any colour because it is difficult to obtain the same icing colour later. (d) Ice evenly all over the top and all the sides till all surfaces are iced. 2. pushing the icing towards the opening or nozzle. Boarders of cake need medium of consistency for ease in squeezing out the icing. Allow first coat to dry (about 30 minutes or more). It involves the use of piping set (decorating bag or syringe). Coat the surfaces of the cake with apricot jam or sugar syrup. a few drops of blue colour or lemon juice can be used to whiten the icing. sugar paste etc. Start by leveling the surface to ensure that the top is even and not peaked. Freshly baked cakes tend to crumble and flake off their crumbs. trim off the crown or raised portions of the cake. Using a bread knife. it is important to have an idea of the cake design and the details you desire. 2. apply pressure with the other hand that follows next. With one hand. Apply a little pressure to the palette knife and smoothen the top last. Give a smooth finish. stars. 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. 1. Use a mixer to combine the ingredients. The basics of piping on iced cake include the following: 1. Chilling the cake before it is iced also makes icing easier. 3. 7. To achieve good decoration. spread thin icing first on all the surfaces of the syrup-coated cake with a palette knife. Be sure not add much paste or liquid colour but always ensure to mix the colour thoroughly in the icing before adding more. This can be done after the cake is completely cool. Piping is very popular way of decorating. flowers and stars stand out in the cake. After trimming off invert the cake on a board and use a pastry brush to remove all the loose crumbs. Consistency: This is a very important aspect in determining the shape of the piping that should look right and attractive. Use good quality ingredients and avoid icing sugar that is already caked or solidified. Away practice the decoration on another surface before applying directly to icing coated cake. 4. 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). Before making decorations. 5. DECORATION TECHNIQUES Decorations are essential in making the cake attractive and unique. hold the tube or bag with nozzle pointing down and held perpendicular to the cake surface. guide the decorating tip with the other hand. chilling the cake first is recommended. For fondant icing. 3. In the 900 angle. Flavouring may be added to the icing if necessary 10. Fill the bag or tube half full of icing. Always use small amount of colour since food colours intensify and get sharper when mixed and with time. follow these guidelines. Ensure that all necessary tools and equipment arc well assembled in order of use before icing is applie4i 11. ensuring that the palette knife does not get too close to the cake so that the icing does not catch the crumbs.72 GENERAL RULES FOR ICING 1. 3. 9. Use clean and dry equipment. For royal icing and butter cam icing. hold the decorating bag or tube at a slanting angle to the surface but not touching the cake. 8. Cakes baked the previous day are more easily decorated. Choose desired or appropriate type of icing. when planning for the cake. . To make this easier. You can use any cake design book or make your own sketches of the type if arrangement that is needed. Decide on type of decoration to be done on the cake as well. check the recipe for rolled fondant icing. 5.

4. To do this hold the decorating tube at 45° angle and push out icing and the letters are formed. shells. Push in the handle of the tube in order to squeeze out the icing through the nozzles on the cake surface. rope boarders and puffs. start another shell on the tail of the previous one. stems of flowers. Relax and stop the pressure. Shell: To make shell. This nozzle is used for writing messages. making dots. Writing: To print or write words. beads and balls. Pull tip way. Stars: In order to make stars. Round nozzle has plain round opening and comes in various sizes. hold the star nozzle at45° angle with tip of nozzle slightly touching the iced cake surface. To make the above mentioned techniques follows these tips: 1. beads and outline of shapes. 4. Ropes can be made by hand twisting long strips of hand rolled icing of two or three different colours. or b. use the leaf nozzle and hold the tube a t 4 5 ° angle and follow the same procedure as for making shells. Leaf: To make a leaf. 5. . You may also write straight unto he cake surface. Ornaments. Prepare rolled fondant icing and roll out on the flat surface. DECORATION NOZZLE TYPES There are many popular tips or nozzle of various sizes used for a variety of decorating techniques. Star nozzle with star-shaped opening is used for making stars. the larger he decoration. 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. Control and stop applying pressure when the decoration is created. Apply a little pressure to press out the icing and pull the tip away and the star is formed. Use this nozzle to print horizontal lines. cut many shapes and place them on a floured surface for them to dry. Using cutters for roses. 2. Butter cream or royal icing can be also be used in combination with rolled fondant in decorating the cake. zigzag and rosettes or drop flowers. hold the plain round tip at 900 angle with the tip slightly touching the surface of the iced caked. hold the tube of 900 angle with the surface of the cake. For a row of shells. Such twists can be used as boarders. use special metal or plastic cutters. ribbons and live lowers may also be added as decoration. As the decorating tube is filled with icing and held in position (900 or 45°angle) on the cake surface: a. Softer fondant or butter cream icing is used to attach the flower or other designs to the iced cake. Twist the end of the bag closed. attach the cut outs to their position on the cake. 5. Ribbon/Rose nozzle has a tear shaped opening and is used to make ribbons. When dry. use the plain round nozzle used for dots to write. using butter cream icing. Follow these guidelines in making cut-out patterns decoration. Dots/balls: To make dots. 3. 5. vertical lines and vary lines by moving the nozzle in straight lines. Making Decoration with Cutters To make decorations with rolled fondant or sugar paste icing. The shapes are usually cut out and left to dry before being pasted on the iced cake. 4. 2. Shell nozzle has serrated curved opening which is used for making shells. the bigger the opening. 6. stars or other shapes.73 4. lines. With the other hand. lift the tip of the nozzle slightly to let icing build up the fan into a full base. Check diagram in the book on directions. pulling tip away to form the shell’s tail. Press out the icing with enough pressure to build the bead of ball as for stars. They are identified according to the shape of the openings on the nozzles or sizes in an icing set. and heavy pressure. Apply pressure to squeeze the icing as the hand is moved in a side to side motion which forms the zigzags. flowers like small rose and basket weave. 3. bows. c. hold the tube with one hand at 45° angle (slanting) with nozzle above cake surface. Leaf nozzle had side slits and a deep v-opening which is used for making plain and ruffled leaf. The most common types are as follows: 1. letter and numbers. Zigzag: To make zigzag. 1. 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. 2. 3.

Illinois-U.A Beginner’s Guide. E.T. . (1990) Practical Cookery. Ideals Publishing Corporation. Kemt. Wilton Enterprises (1987) Cake Decorating. England. Wisconsin.0 (2002) Food Preparation and Service. Oxford.A. J.. Stanley Thomas Publishing Ltd. (1990) Creative Cake Decorating Made Easy Heart Fortishire. V.merehurst. Octopus Books (1976) A-z of Cooking London Evans Brothers Ltd. Hong Kong: Ohenheimer Publishers.74 REFERENCES Ceserain.Wright. Ferguson.The Process Approach.S. Warn. Culpitt. Henson. . Stephenson.com Ochonogor. E. Ilodder and Stonghton Education Ltd. (1 994) The Complete Cook London. Oxford University Press. Mc Cormick &conpany (1991) Mc Cormick Cook Book. and Kinton R.COEWA Publishers. Patricia (1984) Family Cookbook. O’ Reilly. Wiltonn Enterprises. (1985) The Students Cookery Book. G.England The Broadwater Press Ltd. Merehurst (2000) Beginners Guide to Cake Decorating: www. (1981) Basic Cookery. Tiger Books International.

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