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.

Serve hot with buttered yeast rolls or bread slices. pepper. 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. Add the salt. salt . pinch thyme and curry Method 1. salt. chopped 2 lives beef stock 2 fresh tomatoes. 3.in 1 inch cubes 1 bay leaf. 2. pepper . Simmer for 5 minutes and serve hot with toasted bread triangles. and stir in the thyme and curry. Separate the deboned fish into chunks of about 1 inch sizes.4 3. tomato juice. Stir together milk and flour. Cook and stir the mixture until thick and well blended. Serves 6-8. Add the fish and the remaining ingredients.in 1 inch cubes 1 tbsp chopped parsley or celery 2 tbsp margarine or vegetable oil 4 potatoes. 2 tables.in 1 inch cubes 4 carrots. and allow soup to simmer for 10 minutes. Stir in onion and the flour. carrots and bay leaf. 1 tbsp flour. 3. CREAMY FISH SOUP 1 medium scale fish. Stir in the fish stock and cover pot to allow potatoes be cooked about 10 minutes. Gradually add beef stock. Stir frequently. cooked and deboned 750 fish stock 1 large onion. pepper soy sauce and seasoning cube. Remove from heat and serve into soup bowls accompanied with buttered toasts. Stir in the cooked peas 4. Method 1. chopped onion 1 litre chicken stock salt and pepper to taste. 2. Stir in the fried onion slices. Add the beef cubes. Makes 5.6 servings. 4. Add the cooked chicken and stock gradually while stirring. chopped 1 bay leaf 1 tsp chopped garlic grated cheese 1 stalk celery (chopped) salt to taste . Stir gently and cook for another 3 minutes. Melt the margarine or heat vegetable oil. Cook for 10 minutes and serve hot with toasted bread as appetizer. 4.6 servings. 2. Salt and pepper 1 50m1 milk (diluted) 100g cooked peas Method 1. 5. 3. Make . Put flour and margarine in a saucepan and mix together. 4. CHICKEN SOUP 2 tbsp margarine 500g cooked chicken in strips or chunks. Cook over medium heat. garlic and any other seasoning. MIXED VEGETABLE SOUP (APPETIZER) 1 large onion. Garnish with chopped parsley or cucumber dices. fat and stock in a saucepan. Add the potatoes.

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

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

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

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

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

6. Fry the chopped onion. Steam for about 5minutes. Add beef broth (100ml) and cover to simmer. Crush in the seasoning cube. Remove from heat without over cooling vegetables. pounded yam or cassava meal. 4. 2. Season with salt. 6. 5. 5. 3. Stir in all the chopped vegetables one after the other and cover the pot to steam for 3-5 minutes. 2. 4.10 Note: To improve the drawing consistency.Wash the leafy vegetables thoroughly and slice/chop finely . Method 1. 7.Add the seasoning cube. 3. stirring once. prawns and cooked beef and place in a sauce pot with the beef stock. 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. Add the shrimps. heat slightly to almost smoking point.Stir in the grated okro and keep the soup boiling uncovered. Place palm oil in a sauce pot. Fufu orAmala balls. dissolve the ground melon and pepper. shrimps or periwinkle (optional) Method 1. Semovita. periwinkles cooked beef. grounded pepper and salt and stir briefly. cleaned and boneless dry fish.Wash okro fruits thoroughly and grate coarsely. Cut up older chicken into serving sizes. Add the cooked chicken. 2. season with salt and cook in 200ml water until cooked. wash place in a pot. 4.Remove from heat and serve with hot Amala. . Stir in the chopped vegetables and cook for about 2-3 minutes. 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. Wash and chop the vegetables and onion set aside. Set aside. without overcooking. Add the chicken broth and bring to full boiling. 3.Prepare the dry fish. eliminate the use of fresh tomato. cleaned fish and fermented melon and the seasoning cube. Blend the pepper and tomatoes. In another 200m1 of water in a separate pot. ground pepper and tomato mixture stirring well to prevent burning. 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 palm oil and apply heat to cook for 5 minutes. washed prawns. Serve hot with pounded Yam.

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

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

4-6 GARDEN EGG SAUCE . noodles etc) with grilled or fried chicken/beef. 2. sprinkle some pepper on them. 3. . 6. Serve as side dish with rice or potatoes. dry thoroughly. 5. Steam the shredded cabbage for 2 minutes. onion. toss and mix completely. Alternatively. Serve as appetizer or snack. Drain thoroughly. Remove. carrots and peas. Parboil the green beans. 3. 4. STEAMED CABBAGE (side dish) 1 small head of white cabbage 3 tbsp margarine 1 tsp salt to taste 1 onion sliced.Cut carrots into I-inch segments.inch cubes and place in ice water to prevent disco10uration. 2. 3. Alternate chunks of meat and vegetable on skewers. When slightly brown. 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. Sprinkle salt on the potato strips and fry in deep fat fryer. 2. . (If fresh) and set aside. 3. Hear the oil in a frying pan and combine all the ingredients in the oil. Deseed the green pepper and cut into 1-inchsquares. Wash onions and cut each into 4 parts. This can also be baked in the oven by placing in a well-grease aluminum foil which is wrapped securely. if desired and top with ketch-up. Add the salt. Soak the potatoes in ice water for about 30 minutes or 1 hour. dot with margarine and stir fry for about 3 minutes. Cut them into medium size strips or slices. ginger etc 12 small sized tomatoes 4 wooden skewers/toothpicks Method 1.13 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. 2.Add the seasonings and toss very well. 4. 4.Cut the beef into chunks of I-inch cubes. Stir. CRISPY POTATO CHIPS 2 medium Irish potatoes per person Salt and white pepper ice water vegetable oil for frying Method 1. Method 1. kitchen wonder can be used to cut potatoes.Combine the beef chunks and the vegetables including the drained potatoes in a bowl. Wash in salted water and leave to drain. Toss well while cooking over medium heat. Place in a fry pan.Place in a grilling dish and cook over medium heat for about 30 minutes.Peel and cut potatoes into 1. Wash and slice cabbage.fry for 5-6 minutes and serve as side dish with potatoes or cereals (rice. remove from oil and drain. 5. Place beside the meat dish. Wash and peel potatoes.

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

pawpaw) ¼ tsp nutmeg. remove the lemon grass bunch and any other edible spices/herbs. Method 1. 2. Stir well again. Add the blanched green leaves and toss as you fry. Wash and chop leaf vegetables. Set aside. Serve as a side ‘dish with jollof rice or top over stew. Do not over cook. 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. Combine the rest of ingredients and pour into small cups and chill. 2. Green cabbage 2 tbsp white vinegar 200g shredded red cabbage 3 tbsp granulated sugar. orange. Serve as dessert. RED AND GREEN COLESLAW 4 carrots. When half-cooked. egg and sugar) ingredients. Chill in freezer until firm. Soften g e 1 a tin in the orange juice and melt over hot water. 3. VEGETABLE RELISHES 1 celery stalk in strip 3 carrots in strip 2 tbsp mayonnaise ¼ tsb salt . carrots. pepper and salt. 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. 4. In a medium pan. green pepper and onion. Stir well and cover. With boiled unripe plantain (5-6 fingers) may be used in place of yam. 50g shopped green pepper Method 1. chopped leaves and set aside. spices. Add the prepared herbs. Leave to boil for another 10 minutes 4. 2. 2. Makes 6-7 servings. scent leaves.shredded 1 tspsa1t 600g shredded. Combine the remaining ingredients mixing well. Peel Yam. tangerines. Bring water to boil and add salt. wash and place the yam pieces in a saucepan. Mix the eggnog (milk. crayfish. 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 1.15 250m1 milk 1 cup orange juice 1 tbsp sugar or honey sachet of plain gelatin 1 cup mixed fruits(pineapple. In a large bowl. 3. Pour over vegetables and mix well. 3. 5. heat the vegetable oil and fry fry onion and pepper slices. Chill before serving. Put enough water to cover the yam and put to boiling. Tie the lemon grass to make a bunch. Blanch. combine cabbages. Serve hot in plain form or topped with palm oil drops. Makes 6 servings. 3. watermelon.

Wash and slice cabbage and lettuce thinly. Stir in the carrot slices. Season with salt if necessary. Mix all the remaining ingredients in a bowl and place in the c of a flat dish or tray. sliced diagonally 2 hardboiled eggs 1 green chill pepper. Trim off the hard stem and cut cauliflower well small chunks. Garnish the top with egg slices. leaving the pale green leaves. 3. 6. chopped Salt to taste Method 1.16 1 cauliflower in chunks ½ graded onion 3 large firm tomatoes in sections 2 tbsp milk 2 cucumbers in slices Method 1. peas and baked beans. 7. Garnish with egg white slices around the dish and the yolks as topping on the cauliflower. arrange the vegetables on a flat dish in diagonal or circular arrangement. 1 medium beet root diced blanched ½ green pepper diced salad dressing/cream/mayonnaise Method 1. Stir-fry for3 minutes and serve hot. Alternatively. 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 . Note: Carrots can be sliced or grated in long strips and used in the raw state instead of dicing and blanching. 3. 2. with lettuce leaves as under liners. 2. Chill well in the refrigerator and serve with salad cream. The mi serves as a dip for the vegetable. pepper and cooked cauliflower. 4. Chill before serving as appetizers CRUNCHY CAULIFLOWER 1 large head cauliflower 1 onion. Cook for about 5-6 minutes and drain off the water. Peel and dice carrot and cook in boiled water for 5minutes. Melt the margarine in the small frying pan and add the onion. Drain the green peas and baked beans and 5. 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. 3. Peel and slice cucumber thinly. sliced 4 tbsp margarine 2 carrots. Arrange the prepared vegetables around the bowl. vegetables wash in salted water or vinegar solution. Wash again with vinegar and salt solution. 4. Makes 8 servings. Now toss and mix all the vegetables in a salad bowl or arrange them in layers. Wash cauliflowers well and place in salt water. Prepare the vegetables (the first five ingredients). Set aside to drain. 2. Remove the large outer green leaves. Drain off the water and cool.

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

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

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

2. Cover pot and boil for about 10 minutes till liquid become a thick sauce and yam cuts have absorbed some oil. Serves 4-6. wash and cut yam into 2 inch squares. 6. Bake over medium heat in the oven for 30 minutes. 4. Grape fruit can be used in place of orange. Serve as appetizer for breakfast or dessert. Stir very well to mix up the ingredients. 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. Sprinkle a little salt over the yams. Cooked for 1 minutes longer and s e r v e warm as a packed meal or main dish. Simmer for 5 minute e s more. 1 ½ tsp sugar ½ tsp white pepper Method 1. Sieve all the dry ingredients as well. Now clean fish chop onion and leafy vegetables and set aside. With a little water left in the cooked beans-maize. Sort and wash the maize. 3. sprinkle the ground dry pepper and add the fish. Cook for about 25 minutes or till yam cuts are cooked. Add potash if desired. Serves 4. 5. Stir well. Tin large chunks of dry fish salt to taste water salt to taste 3-4 tbsp crushed crayfish 1 medium onion Method 1. BEANS AND MAIZE POTTAGE 1 ½ marg. Taste for salt and pepper. Place yams in a saucepot and fill with enough water to cover the yams. 4. and blend in the vegetable oil. Add maize to the beans and cook both until soft. tin beans (uncooked) 2 marg. 4. 7. Mix well and place in a greased baking dish. 2 tbsp vegetable oil 2tbsp white vinegar/lemon juice 3. Makes 4 servings.peppers (chopped) I large onion (sliced) 2 medium tomatoes (chopped) 2 tbsp crushed crayfish 1 milk tin dry prawns 2 marg.20 2. 2. 3. mixing well. crayfish and onion. Add the vinegar gradually too. Add the leafy vegetable and stir well. 3. Whisk very well. stirring gently to distribute the ingredients well. Keep chilled. When yam is almost cooked. Mix well and serve as topping or sauce for vegetable salads. Wash and parboil beans till half cooked. . Add the palm oil and the other ingredients. cover pot and boil for 5 minutes. SALAD CREAM (MAYONNAISE) 1. 3. pour the palm oil over all the yam surface. cover the pot and bring to boil. dry mustard 4. 4. 2. 4 tbsp evaporated milk ½ tsp salt 2. Tin shelled fresh maize 3. Press the egg yolks through a sieve to smooth. Combine all the sieved ingredients in a bowl and add milk gradually. 2 yolks from hard boiled eggs. Peel. Serve warm as a main dish.

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

Cook for 20 minutes and stir in the oil and ground pepper. Add Potash to soften the water and facilitate the cooking. Make 5 servings. Remove and drain. Serve as side dish to plain boiled rice. BEEF STEW 2cupsbeans Enough water to cook beans Salt to taste Crayfish. Boil for about 40 minutes or until soft cooked. Serve with tomato sauce (stew) and plain boiled rice.Steam 35minutes.Stir the mixture well again and scoop one or two spoonfuls into greased aluminum cups or wrapping leaves. Slice them diagonally in ¼ inch thickens to a bowl. Sort beans. Cover and cook to bind the ingredients. Serve as side dish for stewed beans or rice dishes. boiled unripe plantain or fried ripe plantain. salt Vegetable oil for frying Method 1. Sprinkle salt all over and toss well. DRY CORN AND BEAN STEW . cut plantain about 1/8 inch thickness. Leave to simmer till beans is well cooked but not broken. onion (as desired) 1 cup palm oil or groundnut oil cooked meat/dry fish Method Boil beans and meat together. FRIED RIPE PLANTAIN SLICES 2 large ripe plantains 1 ½ tsp. Using a knife or a portable slicer. Serve as snack. 3. Stir to thicken. 4. PLAIN BOILED BEANS 1 cup beans Pinch potash 4 cups water pinch salt Method 1. 3. Wash and peel plantains. Stir well and season with salt to taste. 4. Heat the vegetable oil and fry till crisp. wash and begin cooking in the plain water. Corned beef may be used in place of sliced eggs. Serves 4 CRISPY FRIED UNRIPE PLANTAIN SLICES 2 medium unripe plantain ½ tsp. 2. Fold and leaves properly before arranging in the pot. y potatoes. 4. Make 12-14 cups or wrappings. 2. 6. Slices may be lengthwise or crosswise. Heat oil in a frying pan to moderate temperature and fry the plantain slices till lightly brown on all sides.Place the pot and pour in boiled water through side of the pot to the level of the packings. serve warm with pap for breakfast as side dish with jollof rice. 4. Add sliced onion and crayfish. plantain or fried potatoes and plantain. ground pepper. 5. Note: Tomato paste may be added to improve colour. yam. Add salt to taste. Wash and peel the plantains. Scoop into colander for oil to drain off. Sprinkle salt all over the slices and set aside for 5 minutes 3. 2.22 well. Salt palm oil/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.

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

With hands well flowered shape the cooled mixture into balls. 6. Season the chicken well and place in a sauce pot with 1 cup of water. Stir in the chicken/beef broth and bring to boil Place cooked macaroni in the pot and stir in the braised beef/chicken. 2.24 1 40m1 milk 1 chilli pepper. Stir in the chicken and breadcrumbs into the white sauce (milk and flour mixture). Drain and serve with ketchup as appetizer. Cook until golden brand on all sides. stirring constantly. Cook under low heat for about I V2 hours till cooked and lightly brown. 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. chopped 1 spring onion. Melt the margarine in a flying pan and remove from heat. Coat the egg washed balls with the remaining breadcrumbs and fry in deep frying pan. place macaroni and cook as directed on package drain off. Remove from heat an allow to cool completely. Cover and cook for about 6-10 minutes. 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. Stir in the drained peas and serve hot garnished with parsley leaves. onion slices celery and seasonings for2 minutes. onion and parsley. In a saucepan. Use a fork to turn the balls in the beaten egg or use pastry brush to coat with egg. Note: The same method for braised beef can be used but add sliced (3) red pepper. Return to heat and bring to boil. 3. finely chopped 1 tbsp chopped parsley Pinch salt 2 eggs Vegetable oil for deep frying Method Toast the bread and crush into breadcrumbs. 4. Method 1. melted margarine and seasoning cube in a small bowl and set aside. Serve hot with braised rice. Combine part of the breadcrumbs with the minced chicken and set aside. Prepare braised beefy chicken and set aside. heat vegetable oil. Wash and allow cut-up chicken to drain off water. Steam under low heat for 1 ‘/2 hours till browned. CURRIED MACARONI Braised beef (cooked) 4 tbsp vegetable oil. SHRIMP KEBABS 300g large fresh shrimps salt and pepper to taste . Stir in the flour and add the milk. 5. In another saucepan. Season with salt to taste. Add the chilli pepper. 34 onion and 1 fresh tomato to the cut-up beef. Remove from heat when macaroni is tender.

6. 4.25 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. Combine onions. 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. Place them in greased roasting or grilling pan. leaving the tail in place. following the directions below BATTER 150g flour ½ or 1 egg 50m1 milk 1 ½ tsp baking powder pinch salt pepper (optional) . removing the shells but leaving the details in place. Combine the shrimps and all other ingredients in a large bowl. SHRIMPS IN BATTER 1kg fresh shrimps (large size) (about 15-20 shrimps) ½ tsp curry ¼ tsp salt oil for deep frying Method 1. 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. Makes 8-10 serving. Serve as appetizer or snacks for cock tail party. Set aside for the seasoned shrimps to absorb flavours while batter is being prepared. When cooked brush with curry sauce and serve hot as appetizer or finger foods. Wash well and season with curry and salt. Devin (remove the vein that contain sand) and wash well. BEEF ROLLUPS 250grams ground beef or sausage 2tablesp. Toss gently and alternatively arrange shrimp. and devein. Add salt. Bake or grill toothpicks into meat balls. 2. green pepper. 2. 3. pepper and chopped garlic and cook for another 2 minutes longer. Spread the ground beef/sausage mixture over lightly salted thin beef or liver slices. Brush oil on kebab. grill over medium flame for 45minutes it can also be fried in deep fat. Shape into balls that look like the size of large walnuts. Cook for 5-6 minutes. sausage or ground beef and margarine in a saucepan. onions and tomatoes on short skewers. Serve 8. Serve with white or yellow sauce as appetizer or without sauce as cocktail-item. Grill over medium heat for 15-20 minutes or fry in hot deep fat. Remove shell from shrimps. Roll up the liver or beef slices as for sausage rolls and secure with tooth picks. 5.

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

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

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

GRILLED STUFFED FISH 1 whole fish with back bone and gills removed 2 tbsp melted margarine Salt. Combine the seasoned flour and fish seasoning. 5. 1 onion. 2. Baste the fish with melted margarine and seasonings. 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 .29 1 egg. FISH BALLS IN SPAGHETTI SAUCE a) FISH BALLS 500g minced beef or cooked flaked fish 2 tbsp dried onion. Combine all the ingredients in a bowl. Combine all the ingredients for stuffing and toss them lightly over heat for 2 minutes. Baste fish frequently and turn over to prevent sticking. Remove any small bones from the fillet. Grill over medium direct heat in oven for 1 ½ hours. ketchup and mixed vegetable side dish. Fill the cavity of the fish with stuffing. 4. curry thyme. 2. Serve with rice pilaf. mixing well. Slice fish open and wash fish thoroughly and dry. Secure the cavity with toothpick. white pepper. Remove from heat when brown. 3. chopped 1 stalk celery. Dredge the fillet lightly with the seasoned flour. chopped Method 1. slightly beaten 1 sachet fish seasoning 4 tbsp Dry breadcrumbs Vegetable oil for frying Chopped parsley leaves for garnishing Method 1. sliced Salt and seasoning cube Pinch thyme 1 tbsp margarine 1small pepper. Cut slits on the sides of the fish. 3. Garnish with tomato wedges and serve with potatoes chips. Cook for about 3minutes on each side and drain before serving. 4. seasoning cube. 2. Pour vegetable oil over them in a grilling dish and grill over direct heater or bake in the oven. Coat the egg-washed fillets into the seasoned flour again. 1 egg(beaten) ½ tsp thyme ½ seasoning cube ½ tbsp crushed cracker/bread crumbs ½ green pepper-diced Method 1. mix up thoroughly and shape into balls looking like large walnuts. Now dip each filler into the beaten egg to coat or use a pastry brush to brush the egg onto the fillets. Heat the vegetable oil in a large frying pan and fry the fillets on both sides until golden brown.

CELERY STUFFED FISH 1 whole frozen cracker 1 fresh pepper. Debone cooked fish completely and flake very well 2. 4. 2. 3. Clean fish thoroughly. Now mix remaining margarine. cornstarch. Mix the flour and water in a bowl and set aside. Add the green pepper. Serve over the grilled fish balls on cooked spaghetti. 3. Turn down the heat and cover the frying pan and cook for5 minutes. Wash very well and leave to dry (drain off water) 2. Put the garlic ginger. curry and egg white. In a bowl. Mix the fish together with onion.30 1. curry. Drain well and serve onto a flat dish. Place in a baking tray d grill or barbecue over direct heat for about ½ hour. ½ seasoning cube and pepper. 4. Sprinkle salt and pepper at the top. Baste fish again with remaining melted margarine. Add the sugar and season with salt. Turn occasionally prevent sticking. BEEF GOULASH 1 kg tender beef (steak) 1 tsp grated garlic . chopped pepper and celery. fresh chopped tomatoes and the paste. thyme. Remove from heat after 2 minutes. and ½ tsp fish seasoning. Serve with grilled sausage and toast for breakfast. 3. Apply heat and cook briefly. Use as stuffing for the cavity of the fish. ½ tsp seasoning 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. ginger. chopped ½ tsp thyme 1 tsp fish seasoning 4 tbsp margarine (melted) 4tbsp bread crumbs or hard boiled rice. Add 2 tbsp water. salt. 2. oil and onion in a sauce pot. stirring well. Brown on both sides. chopped ½ tsp curry ½ onion. combine 1 tbsp melted margarine hard boiled rice. Fill the cavity of the fish with the prepared stuffing. Shape each egg with the frying spoon so as to enclose the yn1k in crisply fried white. FRENCH FRIED EGGS 3 eggs Salt and pepper vegetable oil for deep frying Method 1. Cook for 3 minutes. chopped 2-1 stales celery. carrot. Method 1. Gradually add the vinegar to flour mixture and stir into the pot of sauce. 3. split through to remove the backbone and intestines plus gills. Lace with toot picks to secure the fish cavity. Garish with the tomato slices or chopped parsley. 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. Now allow patties to be properly cooked. Shape into small patties and fly in preheated vegetable oil. 6. Serve with ketchup as filling for sandwich. Place in a frying pan and steam for 2-3 minutes. Heat oil in a deep frying pan and carefully break the eggs n e by one into the fairly deep hot oil. 5.

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

curry pepper and I seasoning cube.Prepare the onions. Remove from heat and leave to cool. Add the chicken pieces and fry over moderate heat till brown. 2. Place chicken in a grill pan including the marinade and cook chicken for about 10 minutes on each side. Place tomato and remaining ingredients except oil and salt in a food processor and blend well. Add salt and steam for 10 minutes. Put the chicken pieces in a pot and pour the blended ingredients over the chicken. Cook slowly to soften. 5.Add the garlic.Remove chicken and sauce into a serving dish and sprinkle with chopped curry leaf to garnish as accomplishment to curried rice or potato chips.Mix flour with salt and pepper. Toss very well and steam for about 30 minutes or marinate for about 1 hour. Set aside. finely chopped 1 tsp thyme I tsp grated garlic 100ml chicken or beef stock I tsp grated ginger salt to taste. thinly sliced 5 tbsp margarine 1 fresh scent pepper. 3. chopped 1 small onion. Push to one side of the pan. salt. tomatoes. salt and oil.5kg broiler chicken 4 tomatoes. 4.32 2. peppers and curry leaf. 6. cooked peas and beans and cook the sauce for 2 minutes. 3. 2. Cut chicken into serving sizes and place in a sauce pan. Sprinkle on the flour and cook till the margarine and onion are golden brown. seeded and diced 200g flour for dredging 1 green pepper. diced . Combine all the ingredients. Add the seasonings. Now add the fried beef. wash and drain. Melt the margarine in a medium saucepan and add the onion and carrots. onion tomatoes and the other ingredients. 3. grated 1 large tomato Salt Method Cut chicken into 6 serving pieces. coat the cooled chicken pieces lightly. 5. Flake excess flour off. basting frequently. Set a side. Add the beef stock.Heat the oil in a large frying pan and when hot add the margarine. except the lettuce leaves. 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. Set aside. Top each with ketchup as sauce. Garnish with chopped parsley. 4. Garnish with onion rings and tomato wedges. Grill each side till golden brown. Chop the shrimps into cubes. in a bowl. Make small nests of lettuce in cocktail glass or salad bowl and scoop the shrimp cocktail onto each. Coo k until tomatoes are softened. CURRIED PORK STEW 500g lean pork (in 2inch cubes) 4 large tomatoes. thinly sliced 6 tbsp vegetable oil 1 sweet red pepper. stirring constantly to prevent burning. TOMATO AND PEPPER FRIED CHICKEN 1. 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. Using the seasoned flour. Method 1. Stir in l tsp ketchup and mix well. cook until thick. Serve over plain boiled rice or noodles.

Remove to a plate.Add more oil if necessary and onion. poached. They are served in a variety of dishes that may be used for lunch. 3. 5.Cut pork into cubes. Garnish with avocado dices tossed over the stew. Allow to set briefly and then/stir slowly with fork to let the egg turn into large pieces or lumps.Bring the mixture to boil and add fried port. chopped shrimps/scrambled egg and mayonnaise in a bowled. Season to taste. Gently beat eggs. 2. supper and deserts. curry tomatoes and paste.Cover each sandwich and toast in the oven or a sandwich bread toaster. prepared as omelettes and mainly served as breakfast and snack dishes. Cook for 1 minute longer. Heat the margarine and pour into mixture. milk. EGGS Eggs are used.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. Stirring in beef stock/water and vinegar and add bay leaf. pepper and salt together.Spread between two slices of bread and top each with two tomato slices to obtain 4 sandwiches in all.Remove from heat and serve with plain boiled rice and sweet corn. Remove and place a plate. SCRAMBLED EGGS 2 eggs 2 table sp milk/water 1 ½ tabsp margarine Pinch of salt METHOD 1. 3. 2. 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. Serve as a breakfast dish. Cut into bread triangles for appetizers/snack or serve as sandwich for breakfast dish. SHRIMP-SCRAMBLED EGG TOAST SANDWICH 150g cooked shrimps 2 tbsp chopped onion 6 tbsp chopped cucumber 4 tbsp mayonnaise 2 tomatoes sliced into 6 2 eggs (scrambled) Method 1. Method 1. using a wooden spoon. Serve as the protein dish with buttered bread. Melt margarine in a small frying pan. Serve with cucumber salad in addition. Heat the oil in a frying pan and brown and pork in two batches. remove the bay leaf and add green pepper. 4. covered. 2. . Chopped onion and green pepper can be added. Mix well.When meat is completely cooked. wash and leave to drain. scrambled. 3.Combine the onion cucumber. 4. diced. Cook slowly for about 20-30 minutes.

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

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Method
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.

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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

36
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.

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

Leave to drain dry. remaining spices and the chopped veg and peas 7. Stir well. Heat the oil or margarine in a saucepan raid add the washed rice. Wash rice and let it drain of 2. 3. 5. Mix well and add margarine when almost cooked. Steam for 10 minutes. 4. 3. Serves 8-10. stirfrying for about 5 minutes without browning. Combine the soy sauce. curry and salt and cook for 2 minutes. Serve with fried fish or beef and steamed leafy vegetable as a side dish. peeled and sliced 4 red chiIli pepper. Stir in sliced tomatoes. Remove from heat an serve hot garnished with tomato wedges or egg slices.medium heat. Cover the pot and steam for about 2 minutes. Slice the onion and chop the remaining tomato and pepper. salt and white pepper. Moi-rnoi and fried ripe plantain chips can he used as side dishes as well. macaroni noodles etc) 5 tbsp vegetable oil 2 garlic clove (grated) 4 green peppers. Heat a frying pan and add the vegetable. Blanch for 2 minutes and drain from the hot water. Cook the rice in the fat ova. Reserve one tomato and one pepper and grind the remaining ones. Cook the noodles in boiling salted water for about 4-5 minutes. 5. thinly sliced 4 carrots. pepper and onion rings. Set aside. 4. 6. Toss in the cooked noodles and heat through. Toss in 1 tbsp of the oil to prevent sticking. As the rice is getting tender without being soft. Drain well and rinse under hot water to remove starch. curry. 2. 4. Serve immediately with grilled beef. 2.38 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. Toss the vegetables in the pan continuously. . Pour in the beef/broth water. Sort. 5. cover the pan and cook gently for about 25-30 minutes on surface cooker or oven without stirring. Bring to boil and add the rice and the seasonings. sliced METHOD 1. 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. Stir in the tomato paste and cook till sauce is almost dehydrated. wash rice and set aside to drain. Boil water and place the vegetable in the salted water. stir in any 6. Heat the vegetable oil in a sauceboat and fry part of the slice onion and ground ingredients lightly. 6. Steam for about 20 minutes till liquid is almost absorbed. 7. ORIENTAL NOODLES 225g noodles (spaghetti. diagonally sliced 4 tbsp soy sauce 2tsp curry 225g sliced cabbage sliced salt to taste 2 stalks leeks/celery flesh prawns (optional) 1 onion. Add the beef stock or brown seasoning cube. 3.

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

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

Serve hot with spicy fried chicken and cucumber salad as a main dish. 4. Continue to stir vigorously until the foo-foo is thick and begins to leave the sides of the pot. Cook and leave to cool. seasonings and chopped vegetables. Stir very well all over and turn into a dish. 3. add the grated liver. 3. Use a wooden spoon to stir in the plantain flour mixture into remaining boiling. Add 2 tablespoons palm oil and mix well until the oil binds the corn mixture. Serve onto a flat dish and top with curried pork stew or tomato and pepper fried chicken sauce. agbono or mixed vegetable soup. Chop the peppers and onion and set aside. Remove rice from heat if tender but not soft. 4. 2. Noted: 1 tablespoon sugar may be added to sweeten the fritters. Stir the corn well and drop mixture in small spoonfuls into the deep hot fat fry till golden brown. Wash and clean liver. clop onions. Keep stirring for 2 minutes. celery. Stir in the cooked sweet corn. added salt and sprinkle the clean rice in the boiling water. Cook over medium heat for 5minutcs. fluffing up to loosen the rice grains. leeks and green pepper 5. melon-vegetable. Sprinkle a little water over the foo-foo and cover the pot for 2 minutes to allow the foo-foo to be thoroughly cooked. 5. Stir in the remaining plantain flour a little at a time for the foo-foo to be evenly mixed. Cook rice with stock and salt to taste. Serve warm with ewedu. Meanwhile. 3. Note: Prepare corn foo-foo. rice and yam flour foo-foo as in plantain. 4. Boil the 6 cups of water. Mix part of the water and 250g of the plantain flour to form a paste in a bowl. 2. 5. Chapter Five BREAD. Remove any fat from liver and chop or grate into small bits. Stir in the cooked rice. Combine all the ingredients except palm oil in a mortar or place in a blender and grind coarsely. 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. Heat the water to boiling in a pot. Heat vegetable oil to faint smoking point. Stir very well to avoid lumping in the foo-foo. Season to taste of necessary and heat through for about 3 minutes. PLANTAIN FLOUR FOO-FOO (AMALA) 500g plantain flour 750rnl water Method 1. 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. 7. 2. 6. margarine and chopped parsley. 6. 4. 3. Heat the oil in a large frying pan. stirring gently.41 2. Drain and serve with coconut as snacks. DOUGHNUT AND SANDWICHES . Shell the corn and wash well. Cover pot and boil until cooked hut grain are separate.

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

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

5. prepare the dough according to the instructions for preparation. Let dough rise for another 40 minutes or till double in size. Add the melted margarine. 2. Deep fry the doughnuts till golden brown and drain off fat. Press a floured thumb into each doughnut and add a little jam. add sugar and mix thoroughly. Add the dissolved yeast and gradually mix in flour into a smooth dough. sugar. 2. Turn dough into a flavored board and knead briefly. 5. roll ot dough to Y2 inch thickness and cut out round shapes. (See pp). Leave in a warm place to prove until they are well risen (double in size) 6. Drain off an roll them in sugar if desired. Roll the cooked doughnut on granulated or icing sugar. . Slightly beat eggs in mixing bowl. 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. Roll doughnuts in a tray containing sugar. salt and nutmeg into a bowl and rub in the margarine. 2. 7. Tack each firmly with lightly wet fingers. to the mixture add to mixture. 3. Dissolve the yeast in half of the warm water. Combine milk and flour. 8. Sift the &y ingredients together and add to egg mixture. Ad vanilla and mix well. 4.44 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. Make a well in the centre of the flour mixture and pour in the fermented yeast and remaining warm water. cover and allow to prove until double in size. 2. Serve as snack or tea dainty. Sieve the flour. 5. Divide the dough into round doughnut shapes without hole al the centre.. Beat dough with the hand and knead thoroughly till dough is smooth and moderately soft. Take the basic doughnut recipe. Place them on a greased tray and cover with thin polythene. 4. ensuring that the heat is not too high or too low. 4. Add beaten eggs. Roll out to floured board 1 or inch thickness. Place them on a well-floured tray. 3. Mold back each carefully to seal the hole. Then place dough in heated deep oil and fry until golden brown. 3. strawberry etc) vegetable oil for deep frying Method 1. Add one tbsp sugar to facilitate fermentation of the yeast. Using a round cutter. Gather mixture lightly and set aside for 1 0 minutes. Ferment yeast in half of the warm water. Knead lightly. 4. 6. Cut with doughnut cutter that has a hole at the centre and place in a greased tray to proof. 1 . 3. Heat the vegetable oil in a deep frying pot to a moderate temperature. about 1 tsp in each hole. 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. Place in a warm place to rise till double in size. salt and nutmeg. . JAM FILLED DOUGHNUTS Basic doughnut recipe fruit jam (pineapple. In a bowl mix margarine and the remaining warm water. Add milk and mux. 9.

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

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

Note: currants can be added to the flour before folding in or top of the queen cake as decoration before baking. Gradually pour beaten eggs into the creamed mixture. Add vanilla and cream well. until well mixed Add baking powder and nutmeg into flour. Top with currants if desired and hake in moderately heated oven for 20-30 minutes.47 should have good shapes and rounded but slightly peaked tops. Grease cup cake pans and fill the pans. QUEEN CAKES (CREAMING METHOD) 300 grams sifted flour 80ml milk 1 50 grams margarine 1tsp. 2. 4. Sponge cakes must be light with firm spongy texture that springs back when pressure is applied. lime/lemon rind 150 grams sugar ¼ tsp. well beaten 1 tsp vanilla 1 tbsp lemon/lime juice Method 1. 4. Having all ingredients at room temperature. Always use a skewer or knife to check if cake is well baked by piercing the knife through the cake. Fold in well 5. 3. 7. Sieve ‘flour with baking powder. Cream margarine. it means the cake is baked. salt and nutmeg into a bowl. one at a time. salt and nutmeg. Add ½ of the flour into the eggs mixture and fold and in the flour mixture. When baked remove from heat and place on cooling racks. Beat egg and stir into the flour ingredients. Sprinkle lemon rind over remaining flour. 2 tbsp desiccated coconut or currants can be added when mixing. Note: 1 ½ tsp vanilla. 5. 2. Nutmeg (grated) 3 tsp baking powder 4 egg. 2. When the knife comes out clean. Cream well until the mixture is light and fluffy to a dropping consistency. sugar and vanilla together with electric mixer or wooden spatula. Rub in the fat and sugar into the sifted flour ingredients with finger tips until the mixture looks like bread crumbs. Sift the flour. beaten well in each addition. Bake in pre-heated oven of 325 (gas mark 2) for about 20 minutes. 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.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. Finally fold in the last portion of the flour mixture and remaining milk. Add the washed eggs. Stir in lemon rind and mix well.IN. Cream margarine and sugar thoroughly until fluffy: 3. QUEEN CAKES (RUBBING . Make 12 small cakes. Add the lemon juice and the milk gradually as the constituency becomes stiff. . alternating them. Spoon mixtures into well greased queen cake pans or paper cups. Now add a half of the milk and a second of the flour. baking powder. 6. and beat with wooden spoon. sieve two times. 8. 3.

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

Bake at medium heat until cake is cooked (45-50minutes). Sift together the flour. Place cake batter in a greased square pan and bake in the preheated oven for 40 minutes. Fold in the flour mixture into the margarine-sugar mixture. Place margarine and sugar in a mixing bowl and cream until smooth and fluffy. Sieve out fruits and toss in little flour. then stir in the toasted coconut. 7. Add caramel or browning to sugar mixture. and leave to cool slightly. 3. Mix the remaining milk and mashed banana in a bowl and gradually combine the banana mixture with the flour mixture. 5.49 For the topping 25g (2 ½ tbsp) margarine 2 tbsp honey 120g shredded fresh coconut. Mix thoroughly until foamy. 4. allspice and baking powder. Melt the margarine and ensure that all the ingredients are held at room temperature. Remove from heat. Bake in per-heated oven of 3500f (gas mark 2) for 50minutes or until baked. This can be used in place of browning. Pour into a greased brunet pan or hollow pan. To make the topping. SOYA BEAN AND WHEAT FLOUR BREAD 300grams white flour 300grams soya bean flour 400m1 warm water or milk ltbsp margarine . Add the flavorings. Place on a wire rack to cool completely when fully baked. Sift together the flour. 5. Preheat the oven 4. lemon rinds and remaining brandy.) 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. Prepare desiccate coconut by toasting freshly grated coconut in the oven or over grill for 5 minutes. 2. 4. sugar and vanilla until light and fluffy. GINGER BREAD 200 grams flour 60 grams (4 tbsp) margarine 1 ½ tsp ground ginger ¼ tsp salt ½ tsp cinnamon (opt. place margarine. honey and grated coconut in a sauce pan and cook for about 5 minutes. 3. Cream margarine. Spoon topping over the whole top of the cake. Method 1. using half of the milk. Soak fruits in brandy. 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 all the ingredients in a mixing bowl and the mixture i s well beaten with electric or wooden spoon until smooth and creamy. Beat eggs and add to margarine and sugar mixture. baking powder and soda. 2. Pour batter into well greased and floured pan. Gradually fold in the flour mixture and floured mixed fruits. nutmeg. Note: Caramels. 6. 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. 2. 3. Beak in the eggs one at a time.

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

6. Toss together and set aside. . Grease a medium. 2. Gradually beat in tile beaten eggs. Break and grate off or scrape away the brown surface of the coconut flesh. Grate the coconut and spread out on a baking tray and put in a preheated oven. 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. stir to prevent burning or uneven browning. Beat eggs till thick and mix in to the sugar and fat mixture. Sift together the first 5 ingredients twice 2. . 5. 2. Mix the brown sugar and margarine till soft. Add the egg yolks one at a time. Cover and set aside for 20 minutes. Stir in the orange rind. 3. beating well. Fold in the egg whites into the flour mixture (batter) and pour into the greased 1 0 inch pan. beaten stiff 60m1 rum ½ tsp almond extract/Cloves 4 tbsp caramel. beating very well. OATMEAL CAKE 100g oatmeal (quick cooking oatmeal) 1 60grarns brown sugar 1 tsp baking soda ½ tsp salt 100grams mixed fruits or currants. Store in air tight containers for later use when cold. 4. 4. Now sift the baking soda. Mix together and add the currants to mixed fruits. 2. Prepare caramel and set aside to cool. 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. cinnamon and salt into the sifted flour. pour the boiling water over the oatmeal and mix thoroughly. Decorate for anniversary ceremony when cool. Bake in a pre-heated oven at 350° for about 45 minutes.51 DESICCATED COCONUT 1 coconut Method 1. Gradually blend in the softened oatmeal. vanilla and almond extract. Bake till dry but not coloured. 3. Mix the orange juice with the rum together 4. Cream margarine and sugar till light and fluffy. Occasionally. 1 tsp baking powder 200m1 cup boiling water 250 grams sifted flour lisp cinnamon Method 1. Fold in the flour ingredients. Beat egg white again. Add the dry ingredients and run mixture alternately into the creamed margarine and sugar mixture with the orange juice mixture. Add the caramel. 3. ORANGE RUM CAKE 350 g sifted flour 1 ¼ tsp salt 1 ¼ tsp grated dry ginger 150g margarine 3 egg whites.seized cake pan and pour in the oatmeal cake and bake in a pre-heated oven for 45minutes. Cream margarine and sugar until light and fluffy.

salt and baking powder till the mixture becomes crumbs. Fry until golden brown on all sides. In a separate bowl beat the egg. Dissolve half of the sugar in the yeast. At this time the underside of the pancake is golden brown. 4. flour. remaining sugar and salt in a bowl. Sift the flour. Cover bowl with a damp towel and place till it doubles it original size or leave in the refrigerator over night. 7. 2. Add scrambled eggs or sausage as breakfast dish. 3. 4. 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. Pre-heat the oven. When brown. rise to the top and become popped. 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. Pour ¼ of the batter into the centre of the pan over medium heat until bubbles form. Beat and drop the batter in balls from oiled Spoon into the hot oil. 5. Alternately mold batter in balls and drop in the heated oil. 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. . Heat a heavy frying pan (small sized) on top cooker and grease the bottom lightly with a teaspoon of vegetable oil. margarine. Make a well at the centre of the flour mixture and add one beaten egg at a time. 2. test for doneness and remove from heat. Yields 1 serving of4 pancakes. Allow to cool and cut into squares to serve as finger food. 9. Stir in the fermented yeast with a Spoon and beat the mixture lightly. 7. Sift sugar. 3. 2. Lightly grease medium-sized baking pan and pour the batter into the pan.52 5. Stir in the nuts and mixed fruits. Mix the flour. sugar. Bake in the pre-heated oven for about 45 minutes. Stir in the dry ingredients into the milk egg-mixture. 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. salt and baking powder combine then in small portions with the fat mixture by folding in and alternatively adding the spices and flavoring. 5. Stir in the milk and mix thorough. Using a wooden spoon. 6. fat. Mix the sifted flour. milk and vegetable oil. Cover and set aside for about 10 minutes. 6. 3. salt and baking powder. 5. Beat the batter until it is smooth. Heat vegetable oil. Cover and allow to ferment till it bubbles (1 5 minutes). Flip the pancake cover to brown the other side. 4. Drain out oil and serve as snack. beat the mixture lightly for about 3 minutes. 8. Serve with honey or pancake syrup. Serve as a snacks. Heat the oil for frying and use oiled spooned to scoop the mixture. Fry until the mixture is light brown and remove with a straining spoon.

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

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

Use paste (flattened) to cover each filled egg coated first in flour pinch the joining edges for proper sealing of the paste. 5. pepper. Sieve the baking powder. Now roll out on floured board into 1 ¼ or ½ inch thickness and cu into cubes or dices. 3. Make a thick paste with flour remaining margarine. Cut into rectangular shapes and fill them with the cooked fish filling. 6. Allow chin-chin pieces to drain off oil after frying. 2. Cover each half. 6. 3. milk. 3. 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. 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. flour board with reserved mixture. 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 . Spread the filling all over the dough surface and roll the rectangular pastry in two or three folds. 4. Do no knead pastry. 3. Seal the edge of the last fold with little water. 7. Split into 2 sections again and garnish with cucumber slice to serve. Peel the boiled eggs. salt ingredients thoroughly. Serve wit groundnuts as snack. Cut in margarine into the flour and gradually sprinkle water into the flour and mixture to moisten. Divide the yolk mixture into 4 equal portions and fill 3 each egg (half of white) with the yolk mixture. 2. pepper. Place the yolk in a bowl with the minced fish. 4. Drain and serve hot.55 2. 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. 4. salt. pressing together to form a whole egg again. cut length wise through the middle and scoop out the yolks. 6. 5. Note: Corned beef or sardines can be used as alternatives. Stir well and sprinkle in the flour to bind the ingredients. Gather the mixture into a ball and roll into ½ inch thickness on a board. 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. the chin-chin will soak the oil and will no be crisp. 2. seasoning and water. Heat the vegetable oil and onion in a frying pan for 2seconds. flour and salt into a bowl. Add the flaked fish. 5. Stir-fry for 2 minutes and remove from heat to cook while pastry is prepared. If heat is too low or much quantity is fried at time. Add cold water and bind together. Pre-heat oil and fry until light brown. Gather dough into balls and leave for 10-15 minutes for flour absorb liquid well. curry. Heat oil in deep fryer and fry the rolled up egg till golden brown. Add 1 tbsp margarine and 1 tbsp milk to the egg yolk and mix well.

Rub in the margarine for the flour mixture to form crumbs. Fill each pie shell with the prepared filling. Now whisk. 3. Break the eggs into a mixing bowl and place the bowl over a pan of hot water. Peel hard-boiled eggs and set aside. 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. 8. 5. Reserving one table spoon of flour. 9. Remove sugared paper and cool the roll on a cake rack. sugar. Serve as snacks. 3. Put the mixture in to the greased pan over the paper and spread evenly. 8. mix flour. 5. with a portion of dough. 6. Sieve baking powder into the sieved flour and sieve the sugar separately. 4. share the dough in to 6 portions and flatten each portion to ¼ inch thickness. 2. fish or meat filling (already prepared) 1 ½ tsp sugar Vegetable oil for deep frying Method 1. Cut the margarine into the flour ingredients. salt and baking powder into a bowl 2. heat until the coating is golden brown on all sides. Damp the rim or edge of the pie shell with water and seal the rim of the pie firmly 6. 7. FRIED PIES 300g flour ½ tsp salt 100g margarine 50. Roll out pastry about ¼ inch (1/2 cm) thick. 4. 5. add the sugar lightly and continue to whisk until the egg mixture has doubled into size and become thick and creamy. Gradually fold in the vanilla and warm water. Gather the soft dough in a ball. 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. Remove the beaten egg from the top of the hot water and sprinkle half of the flour over the egg mixture. Coat the remaining eggs. 7. 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. drain serve as snack or cocktail.56 Method 1. Sieve flour. Heat oil for deep frying and cook the eggs under moderate. without stretching. Make a well in the centre. Use a pastry cutter to cut pie shapes. Now coat the shelled egg with remaining flour and wrap each egg. Add cold water to make the dough. Cut into smaller rolls. Taking one at a time. After 5 minutes of whisking. Grease a swiss cake pan and line with a greased paper. sugar and salt together 3. vegetable oil for frying . The water should not be too hot the bowl should not touch the water to prevent the eggs from curding. add the water gradually to make a fi r m paste while handling the mixture as little and lightly as possible. 6. Now sprinkle the remaining flour and continue to fold in until flour is completely absorbed. Bake in a pre-heated oven until golden brown and firm. SCOTCH EGGS 4 hard boiled eggs 4 tbsp bread crumbs 200g beef sausage ½ tsp curry 2 tbsp sifted flour . 2. Now spread the warm jam all over the surface of the rectangular-shaped cake. 4.80m1 water ½ tsp baking powder Beans. Fry pies in heated vegetable oil till golden brown. turn out the cake on a sugared paper and remove the baking paper carefully. When baked. Fold in lightly with a metal spoon.

5. Heat vegetable oil in a deep fryingpotandfryforabout6 minutes till sausage is cooked through and coating is brown. Mix together margarine. 2. Serve as cocktail tea items. 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. Roll dough into V2 inch thickness. Make 20.57 Beaten egg Method 1. Roll into inch thickness on lightly floured boards. mixing thorough. Mold the eggs properly to maintain egg shape. Peel the boiled eggs and lightly four them gently. 6. 3. cover the eggs generously with the sausage. Roll out dough on a floured surface and use cookies cui to cut into shapes of ½ inch thickness. lemon and coconut chill dough in cellophane for 30 minutes. Mix sausage with curry. Chill until dough is easy to handle (about 30 minutes) 4. Put on baking trays and bake for 6-10 minutes or until edges just begin to brown. Sifted dry ingredients and cut in the margarine into flour and spices. Place in greased baking trays and bake for 10-15 minutes. Stir in sifted flour. Makes 24. 4. 3. Stir in beaten egg and water/milk. Using both hands. 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. 2. eggs and flavourings. 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. baking powder and salt. SANDWICH COOKIES 180g margarine 120g light brown sugar 1 egg yolk 1 tsp vanilla 240g flour . 4. 3. Makes cookies. Remove. Cream butter and sugar until fluffy And egg and beat well 2. Shape with assorted biscuit cutters. Bake in 4000f oven (mark 3) for 7-8 minutes until lightly browned around the edges. 7. 8. Mix properly and chill1 hour. sugar. Roll the coated eggs first in flour and dip into the egg wash. cut in longitudinal sizes. 3. Add flour. Cut into shapes with biscuit cutter. 7. 2. Cover with bread crumbs and coat them lightly. 4. Blend in vanilla. mixing well. a small at a time. Cool and decorate with coloured icing sugar pipings. drain and when cool. 5.

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

Combine these in a bowl to prevent browning of the bananas. Syrup (For Fruity Drinks) 75g sugar 250m1 water Method 1. 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. 2. WATER MELON DRINK 1 small watermelon fruit 1 lemon/lime Syrup and water to taste 500m1 boiled water Method 1. Wash.59 GRAPE FRUIT DRINK 2 ripe grape fruits 500ml water Syrup to taste Method 1. Sweeten with syrup 3. Cool and add to fruit drinks. 3. Wash fruit and cut into sections. Slice the bananas and dice the pineapple. Orange and pineapple juices maybe added. 2. Scoop out the melon fruit. Pour over the juice in a jar. trim the edge for the watermelon shell by cutting a saw tooth edge. Stir in the orange juice. . Squeeze out the juice. Boil for another five minutes for4fie syrup to thicken slightly. Using a sharp knife. Remove seeds. reserving the shell. Chili before serving. Add syrup to taste and the lemon juice. Wash and cut fruit into halves. 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. 3. 4. Blender can be used to crush the pulp before sieving. 3. scoop out the pulp and squeeze out juice through a sieve. Make ½ inch water melon cubes from the scooped watermelon. WATERMELON BASKET ½ water melon ½ medium pineapple 250m1 orange juice 23 bananas 1 red apple 1 lemon Method 1. 2. Boil the water and leave to cool. Leave to cook and chill before serving. Note: Syrup for flavoring fruit drinks should be prepared before hand and allowed to cool before addition to drinks. discarding the seeds. Place the sugar and water in a saucepan and heat till all sugar are dissolved. 2. peel pawpaw and remove the seeds.

Combine all the ingredients in a jug except the cucumbers7 lemon slices and the bitter lemon soft drink. Cut into small chunks and put in a bowl. Wash lemon(s) and squeeze out the juice. 2. ORANGE AND MILK PUNCH 500m1 (2 cups) orange juice 1 tbsp sugar/honey 500ml diluted evaporated milk 1 tsp milk flavour . but do not peel beet root. 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. stir in the ginger or cloves and set aside for few minutes. 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. 4. The fleshy part of pineapple is cut and served as a dessert or refreshments. 5. 2. 4. 7. peel and remove the hard core at the middle. 3. Cut beetroot in to small pieces as well as the apple. Use a blender or juicing machine to blend the fruits. Add the pure water to filter and obtain the juice. Cover and keep drink until cold. Remove from heat. Mix well and pour in to cocktail glasses. scrape and grate carrots. 2. PINEAPPLE DRINK 4 slices or small ripe pineapple 1 lime/lemon juice 700ml boiled water 1 tsp crushed ginger syrup to taste Method 1. Add the pure water and strain into a glass jug. 4. Boil the 3 litres of water and pour over the washed zobo. Stir in ginger. 5. 2. Alternatively. Sort the dried zobo flower to remove all dirt in it. Sweeten with syrup and add the lemon juice. Garnish side of glass with cucumber/lemon slices. Wash. Wash them in clean water. 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. 6. 3. Add the bitter lemon last. Keep the zobo boiling for about 30 minutes till the colour is fully absorbed into the liquid. Method 1. Put chucks of pineapple in a bowl and use a crusher/blender to squeeze out the juice. Scrub pineapple. Leave to cool completely. Add previously boiled water to mashed pawpaw and strain into a glass jug. BEETROOT AND CARROT DRINK 1 raw beetroot 2 medium carrots 1 apple (red or green) 500m1 pure water Method 1.60 2. Stir in the pineapple juice and sugar to taste. Pour into jugs and chill before serving. remove immediately from the water and place them in a sauce pot. Serve chilled in glasses and garnish with lemon/lime slices. Serve chilled. Add lime and syrup. Mash the pawpaw or pulp in a blender. Filter very well and discard the chaff. 3. Serve chilled in tall glasses with a sprig of lime leaf as garnishing. Wash.

4. 6. 3. 3. 2. Mash but do not blend the plantain pieces and add the water. Garnish with orange slices serve in tall glasses. 3. 2. Chill and serve garnished with lemon slices. Wash fruit very well. Crush it and pass through a sieve to extract the juice.61 Method 1. Avoid use of aluminum utensils. 4. Note: Pineapple or grape fruit juices may be used or added. Pour the fruit juices and tea over a large block of ice in a punch bowl. Mix the orange juice and milk together. Remove the flesh of the sour sop and discard the seeds. 4 lemon slices 2 tbsp sugar syrup . SOUR SOP DRINK 1 medium ripe sour sop 1 litre of previously boiled water syrup to taste ½ tsp nutmeg/vanilla Method 1. 2. 6. PLANTAIN DRINK 2 ripe plantains/ripe bananas syrup to taste (optional) 1 ½ litre boiled cooled water Method 1. Serve immediately in wine glasses garnish with lemon slices. Add syrup and nutmeg/vanilla. Slice into bits and put in a bowl. M ix in remaining water and strain the liquid into a glass jar. Serve in tall glasses garnished with few pawpaw chunks. 2. 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. 5. 5. Chill till serving. sweeten to taste with the sugar or honey. CHAMPAGNE AND ORANGE JUICE COCKTAIL DRINK 500m1 champagne 1 tbsp honey 500m1 orange juice 4 lemon slices Method 1. chilled. add sugar or syrup (if necessary) and boil for 20 minutes. APPLE AND WINE DRINK 2 apples 1 lemon 75ml brandy 200m1 ginger ale. Wash and peel bananas/plantains. Store in a plastic container in a cool place for about 24-48 h o u r s (overnight). After heating cool and chill drink till service time. Chill the orange juice and the wine. Add the bitters and ginger ale. 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 milk flavour 2. The mixture now becomes a fairly thick liquid with some foamy substance and plantain pieces at the top. Mix all the ingredients in a punch bowl. Pour liquid into a pot. Pour mixture into an air-tight plastic bowl and cover well.

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

Cut up carrots and blend to a smooth pulp. In preparing and serving desserts. vegetable tarts. Place in a bowl and mash very well. Sieve flour and salt gradually incorporate into the egg and sugar mixture. Place in a greased. 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. Most light desserts are usually served chilled. 3. Whisk eggs. Cream eggs and sugar. Cover and set aside. stirring well till dissolved 2. Continue until smooth mixture that light. Dilute cream of coconut in the 500m1 hot water in a bowl Add sugar. 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 . sugar and cream of tartar in a bowl over a pan of hot water. 4. Beat in the vanilla and lemon extract. DESSERTS/SWEETS Desserts are light food items that are used to add final touch to meals. Leave to cool 3. 3. appropriate cooling temperature is important for maximum enjoyment of such dishes. 4. 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. 6. peel and chop mango flesh. 2. 5. They increase the enjoyment of meals. 5. 7. Remove from heat and whisk until cold and thick. Stir in the run or run flavouring. Serve chilled in glasses with ice cubes. creamy and double in size is obtained. Fold in sifted flour and baking powder very gently 6.63 Sugar to taste 800m1 water Method 1. They are usually served as the third courses in meals (fruits pies. Allow to rest in a cool place before using for jam tarts. SUGAR PASTRY 200g sugar 100g margarine 2-3 tbsp water 1 egg 50g sugar ¼ tsp salt Method 1. Add the remaining water to the crushed mango and filter out the liquid. Mix carefully until slightly smooth Handle pastry gently. Add three quarters of the water to the carrots and strain out the liquid into a bowl. cakes an puddings) and light dessert dishes (ices and fruits). 3. making sure that it is not stretched 4. Melt margarine and leave to cool. beans pie or fish pie. Wash. Therefore. 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. Mix the carrot and mango drink in a jug and sweeten with honey or sugar. 2. cloves and vanilla Mix thoroughly. Add margarine and nix well 2. floured baking pan. Fold in the melted margarine or vegetable oil gently.

beating only the 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. 4. Pour into greased baking pan. Cook water in a pan and leave to simmer. fruit chunks or jam. nutmeg and salt. Dissolve gelatine in 2 tbsp water and stir into milk mixture. salt and milk. . sugar and egg yolk together. Beat egg yolk and blend 25g of sugar. Vanilla/nutmeg Method 1. Beat reserved egg whites to stiffness and fold into the cooled milk. Add the cooked cornstarch and mix well. Cook for 2 minutes longer and remove from heat. Heat remaining milk for 2 minutes and pour over blended custard powder or cornstarch mixture. 4. stirring constantly with a wooden spoon. Beat eggs slightly. make it thick and set aside. Separate eggs . Gradually add the vanilla or banana flavor essence. 3. Freeze for 30 minutes until mushy. 6. Add vanilla and chill before serving 8-10 servings. Beat the milk mixture until thick and stiff enough to form peaks. 2. 3. CORNSTARCH CUSTARD 60g (4 ½ tbsp) sugar 270m1 milk 40-50g (3 ½ tables) custard powder or plain cornstarch. Do not allow to boil. Serve in cups. BAKED CUSTARD 4 eggs 1 tin evaporated milk diluted With 2 parts water 1 tsp vanilla/nutmeg Pinch of salt 2 tbsp sugar Method 1. 4. Return to sauce pan and cook over medium heat. and bake for 25 minutes. milk. Heat the mixture to hotness. mixture. add sugar. 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. Heat milk to lukewarmness. Place the milk mixture over water simmering in the pan. Prepare cornstarch with little boiled water. 3. Remove from heat and leave to cool. 5. stirring until it thickens.serve topped with cornflakes. Cover in a plastic bowl and leave to set in the freezer (about 6 hours). Makes 6-8 servings. 2. Freeze in covered plastic container until it is firm (4hrs). 5. 2. Get the egg-milk mixture from freezer and beat till smooth and creamy. 3.64 2 tbsp sugar 1 tsp vanilla/banana essence 15g gelatine 2 tbsp water Method 1. Add vanilla and pour into a shallow pan. 2. Fold the egg whites into the egg yolk and milk mixture. vanilla. Mix cornstarch or custard and a little milk. stirring constantly as the mixture boils. Cover mixture and freeze for another 5 -10 minutes while beating egg whites and remaining sugar to stiffness. Serve as dessert.

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

. 5. 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. Beat milk until thick. mixed fruits ginger and nutmeg. 3.66 Method 1. Press the juice through a sieve into a bowl and reserve the juice. When the pudding are cooked. Add the mango juice.40 minutes. Add the beaten 1 egg and whisk till thick. add the eggs. Dissolve gelatin and chill till firm. Allow to cool Place sauce on plate and serve the pudding on top. 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) . 3. Cover and freezer till set. LEMON FLUFF 1 tin evaporated milk 1 package lemon flavored gelatin 2 ½ cups (200g) corn flakes 60m1 lemon juice 100g sugar Method 1. Chill milk for about 3 hours. 4. Pour the mixture over the crumbs and cover the top with the other ½ of the corn flakes crushed into crumbs. When set. 6. 5. Whisk gelatin till fluffy. 2. Grease 8 baking cups (moi moi cups) and fill each with equal amount of the pudding mixture. 3. Gradually add the gelatin mixture. 7. 6. Sour sop juice (undiluted) may be used. Cut the bread into pieces and soak in the milk dissolved in half the (75g) sugar. beat gelatin until fluffy. 4. vanilla. lemon juice. add the gelatin mixture and beat well. Place the dishes/cups in a roasting pan and pour enough hot water halfway up the sides of the pans. combine100g of margarine. Beat eggs and add the flavourings. Chill the milk for 3 hours 2. 4. Bake in a preheated oven for 30. 6. 2. Sprinkle ½ of the corn flakes into a round or square pans. When the bread is softened. Chill in the freezer for some 4 hours before serving into cocktail or dessert glasses! cups as a dessert or refreshment. Dissolve gelatin in 1 Y2 cups (360m1) hot water chill the gelatin until thick. ginger and remaining sugar 75g over a boiling water till melted. m. vanilla and lemon. Add lemon juice and sugar. Mix gently. Peel and chop the mango flesh. Scoop gently into desert cups and top with the mango chunks. Whisk the chilled milk and sugar. Preserve 3 tbsp of chopped mango for topping and mash the remaining by masher or use blender. 5.

pudding may be streamed on top of the cooker. Mix salt. nutmeg and baking powder Stir in the milk until smooth 3. baking powder/soda. 6. and all spices in a separate bowl. Cream margarine and sugar till fluffy. mix flour. Add the remaining ingredient and mix together. In a bowl. 3. 4. Mash the pawpaw chunks to smooth paste Add to the orange juice and sugar mixture. 2. When set remove from heat and place upside down in dessert bowls to serve. Spoon the fruit chunks evenly over the batter. Add the sugar. Make 6 servings. Wash peel and chop pawpaw 4. Alternatively. Sieve all into a plastic bowl and place in the freezer for 1-2 hours until mixture is mushy or fairly set. Add vanilla. Bake pudding over medium heat till it is set (about 20mmutes). Arrange the filled cups in a around pan and add ½ inch level of water to the baking pans. Pour the mixture into the greased pans and bake in pre-heated over for about 30 minutes or until set. Makes 10 serving. 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. Melt margarine in a square or round cake pan 2. Spoon into well-greased custard queen cake cups ¾ fullness. 6.67 Method 1. diced 100g raisins . salt and baking powder together. Pour into a bowl and stir in the orange/pineapple and lemon juice 3. sugar. Heat the cold water and sugar in a pan till the sugar dissolve 2. Serve into dessert plates and top with ice cream or vanilla sauce. FRUITED ICE MILK 1 firm mango. flour. Grease generously two shallow round pans. 5. orange and mango ½ tsp nutmeg Method 1. FRUIT COCKTAIL DESSERT 125 grams margarine 130 grams flour 100 grams sugar 180ml diluted milk 100 grams each chopped 2 tsp baking powder Pineapple. PAW PAW ICE DESSERT 225 grams sugar 600 grams ripe pawpaw 250m1 orange/pineapple juice 1 large lemon juice 50m1 cold water Method 1. Remove syrup from heat and cool. 3. egg and milk. Blend in the milk gradually 2. Sieve well Add the raisins. 5. diced ¼ watermelon diced A 100g sugar 1 can evaporated milk 2 slices pawpaw. Bake in 350 of pre-heated oven for 45 minutes 6. 5. Add flour ingredients to the creamed margarine mixture and blend well. 4. 4. flour. 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. Pour into the pan with the melted margarine.

Remove from freezer and whisk very well Add the sugar and whisk again 3. Serve in cocktail glasses. Fold the fruits into the whisked milk in the bowl. Cover the bowl and return to freezer and freeze till firm.68 Method 1. Pour evaporated milk in a plastic bowl Place in the freezer till ice form around the side of the bowl 2. 4. .

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

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 . 5. vanilla and half of the milk in a mixing bowl. 4. 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. 2. Remove about 4 tbsp of the icing in another bowl and spread all over the cake surfaces as first coating over the cake. 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. Cutters: These are available in different shapes and sizes. Measuring Tools: Items for measurement with easy-to-read measurements for both liquid and thy measurements. They are useful in making decoration and flowers using sugar paste fondant icings and mexican or petal paste. 3. making sure none of the egg yolks get into the white and beat gently to stiffness. 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. 2. 15. 9. Icing/Turntable: Metal or plastic cake stand that revolves ort urns particularly in icing or piping the sides of around cake with royal or buttercream icing. Icing can be used for piping and more 2tsp milk can be added to stiff icing to thin the icing. 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. 3. 5. Separate egg white from the egg. Cream with wooden spoon or electric mixer. jugs and scale. Stainless Steel/Sifter: This should be well designed to provide fast and Efficient sifting. Spread the icing as second coating on the cake by following the steps for icing described in this chapter. 11. Re-beat the icing mixture and spread generously over the cake surface. 7. spoons. Add the glycerin and lemon juice. Set aside for it to dry in order to prevent the cake crumbs from appearing when the second coating is applied. using palette knife or spatulas. 6. 14. The cake with sugar. 12. glass or stainless steel bowls that are easy to hold and is provide good support. 10. Icing can be stored in the refrigerator for 2-3 days or even 3 weeks in air tight container. Add more sugar to make icing stiff if necessary. Mix Bowls: Plastic. 6. Place margarine. syrup/jam for cake icing to stick well to the cake. In a mixing bowl. Brush off cake crumbs and position the cake properly on the cake board. 4. 7. Cover and set aside for about 30 minutes. gradually stir in sifted 900g icing sugar arid egg white. allow coatings to get dried and use stiffer consistency for piping desired decoration on the cake. Use a pastry brush to remove loose crumbs from the cake. Beat well with a mixer or wooden spoon. These include cups. For icing. sifted icing sugar. 8. 13. Gradually add the remaining milk and beat till the mixture is smooth and fluffy in consistency. It Is usually expensive but use full for perfect finish. Reserve the remaining sugar. Stainless Steel Whisks: Long egg whisks with solid handles provide good control and makes whisking easy. Apply sugar syrup or jam all over the surfaces of the cake. Add remaining sugar to make icing stiff if necessary. Continue beating till the mixture is stiff but is of spreading consistency.70 9. Sift the icing sugar. Follow the icing tips presented in this book.

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

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

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

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

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