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.

4. 4. carrots and bay leaf. 2 tables. Simmer for 5 minutes and serve hot with toasted bread triangles.in 1 inch cubes 4 carrots.in 1 inch cubes 1 tbsp chopped parsley or celery 2 tbsp margarine or vegetable oil 4 potatoes. chopped 2 lives beef stock 2 fresh tomatoes. Make . Garnish with chopped parsley or cucumber dices. Cook over medium heat. salt. Serve hot with buttered yeast rolls or bread slices. and allow soup to simmer for 10 minutes. pepper soy sauce and seasoning cube. Stir frequently. Stir in the fried onion slices. 3. CHICKEN SOUP 2 tbsp margarine 500g cooked chicken in strips or chunks. Add the beef cubes. 3. Gradually add beef stock. Put flour and margarine in a saucepan and mix together. pinch thyme and curry Method 1. 4. Cook and stir the mixture until thick and well blended. pepper . Add the fish and the remaining ingredients. Add the salt. CREAMY FISH SOUP 1 medium scale fish. and stir in the thyme and curry. Remove from heat and serve into soup bowls accompanied with buttered toasts.6 servings. Melt the margarine or heat vegetable oil. 1 tbsp flour. Cook for 10 minutes and serve hot with toasted bread as appetizer. chopped onion 1 litre chicken stock salt and pepper to taste. Stir together milk and flour. Serves 6-8. 2. MIXED VEGETABLE SOUP (APPETIZER) 1 large onion. 2. 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.6 servings. Stir gently and cook for another 3 minutes. pepper. Add the potatoes. Salt and pepper 1 50m1 milk (diluted) 100g cooked peas Method 1.in 1 inch cubes 1 bay leaf. Stir in onion and the flour. Stir in the cooked peas 4. 2.4 3. Makes 5. tomato juice. cooked and deboned 750 fish stock 1 large onion. Method 1. chopped 1 bay leaf 1 tsp chopped garlic grated cheese 1 stalk celery (chopped) salt to taste . Add the cooked chicken and stock gradually while stirring. Separate the deboned fish into chunks of about 1 inch sizes. 5. salt . garlic and any other seasoning. fat and stock in a saucepan. Stir in the fish stock and cover pot to allow potatoes be cooked about 10 minutes. 3.

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

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

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

4. Combine the remaining water. 6. BEEF OFFAL (PEPPER SOUP) 1 medium sized beef/kidney 1 small lime leaf (fresh) 250 tongue/ heart 4 lemon grass leaf 3 tbsp melon seeds (optional) salt to taste 300g cleaned tripe (shaki) 1 seasoning cube 250g liver 1 ½ litre water 1 tsp ground dried pepper Pinch tsp potash (optional) 2 seeds African nutmeg (crushed) 1 pod of enge or uda (seeds removed and crushed) Method 1. Remove from heat and serve hot with pounded yam balls. 8. Cover and leaves to boil for 5 minutes. Dissolve this mixture with a little liquid from meat stock and stir into the soup. seasoning cube. Continue to cook. 5. Stir in the bitter leaf and leave to simmer for 5 minutes for tastes to blend. 3. Wash and cut the meat into bit-sized chunks. 2. fish and vegetables used. Lemon grass. Put in a pot with half of the water and ½ tsp salt and cook till tooth-done. Pound the thickener (cocoyam/yam) into 2 balls. Serve hot in soup bowls as appetizer. washed and lemon grass leaves and lime leaf. Grind melon seeds and spices to a smooth paste. They are available on supermarket shelves. lime leaf and lemon may be left out to make thin soup while other local spices may be included if desired. 2. 3. salt and potash.8 abundance of meats. 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. Note: Goat meat offals or cut-up hen can be used in place of beef offals. add to the boiling mixture and cover pot. melon and apon soup preparations. Simmer for about 5 minutes. Now place the melon seeds in a dry frying pan. Examples are ready to use pepper soup. pepper and locust bean. Place over heat and toast the melon seeds until they are lightly browned. 4. The recipes presented are simple enough for anyone to prepare. Stir well and allow the soup to simmer for about 10 minutes more. WATER LEAF SOUP 600g beef (cut-up and cooked) 300m1 palm oil 1 ½ tsp ground pepper 4 fresh tomatoes (ground) 1 medium onion. 7. BITTER LEAF SOUP 450g lean beef. Add the beef stock. ground salt to taste 1 tsp ground locust bean ½ sachet seasoning mix . Add pepper. Mix well. Now add the crayfish. 5. Prepare stockfish and smoked fish and boil till tender. Some of the soups and sauces are available in convenience forms. The soup becomes thicker. Season with salt to taste. 6. palm oil and cooked beef.

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

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

Cook till the melon-tomato mixture sets and forms small lumps or curdles. Dry fish and may be used instead of chicken. 3. . stirring constantly. mixing well. 6. Add okro if desired and simmer for 5 minutes till soup is slightly thickened.Put pepper and crayfish into a wooden mortar. beef and bitter leaf. Do the top of the sauce with palm oil. The thin soup without okro is good for dieters and adequate for convalescents. Add the dissolved melon. squeeze the fish gently to soften them. Pour palm oil into sauce pot and heat till it begins to smoke. Wash and chop the cucumber and set aside. 5. Chop the cook shrimps and combine all the ingredients. Pound till smooth. Stir occasionally to prevent burning. 5. allowing it to bubble for 10 minutes. Add the onion and fry till lightly brown. Spinach greens may be used in place of okro. Remove cooked yam pieces and reserve t liquid. 8. addthepumpkn1eagtth and boil again for 5 minutes 9. Season with salt to taste. Mix well and cover and bring to boil. 7. Sprinkle salt over the soup and add pinch potash. if desired. 4. 4.11 5. corn meal balls or garri balls. 2.Add potash and palm oil. stir occasionally. 3.Using the pestle. Mix well with pestle till oil is mixed in the sauce. Stir in the remaining water/beef broth. Debone and clean the fish. dry fish. Serve over the boiled yam or unripe plantain.Roast the dry fish lightly and put them hot into the sauce to absorb it. 2. Stir occasionally. 7. Mix well and bring soup to boil again cooking for 10 minutes.Gradually pour some quantity of the liquid into the thick sauce i’ the mortar Mix thoroughly with the pestle. 3. Serve warm as soup with pounded yam baits. 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. 6. 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. Serve warm as soup with pounded ripe plantain and starch or garri balls. except bread in a bowl. Tin palm oil Method 1. tin melon seed ground small washed bitter leaf 1 small marg. 6. Garnish with tomato wedges and serve as appetizers. mix well and cook for 5 minutes with pot covered. Blend the tomatoes and peppers. Serves . 2. 4.Boil the yam in enough water to cover the yam pieces. l. 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. Spread between two slices of bread and cut into triangles of each sandwich. Mix the ground melon see and locust bean with half of the hot beef broth to a thick paste and Set aside. Stir in the tomato mixture and steam till almost the dehydrate. Add salt to taste. 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.

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

Add the salt. This can also be baked in the oven by placing in a well-grease aluminum foil which is wrapped securely. Method 1. remove from oil and drain.fry for 5-6 minutes and serve as side dish with potatoes or cereals (rice. Soak the potatoes in ice water for about 30 minutes or 1 hour. Alternatively. sprinkle some pepper on them. Wash and slice cabbage.Cut the beef into chunks of I-inch cubes. 2. 3.inch cubes and place in ice water to prevent disco10uration. 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. 4. Wash and peel potatoes. Sprinkle salt on the potato strips and fry in deep fat fryer. 4.Add the seasonings and toss very well. . Wash in salted water and leave to drain. 2. Parboil the green beans. STEAMED CABBAGE (side dish) 1 small head of white cabbage 3 tbsp margarine 1 tsp salt to taste 1 onion sliced. Toss well while cooking over medium heat. Serve as appetizer or snack. 3. noodles etc) with grilled or fried chicken/beef. . 5. dry thoroughly. dot with margarine and stir fry for about 3 minutes.Cut carrots into I-inch segments. Steam the shredded cabbage for 2 minutes.Peel and cut potatoes into 1. onion.Place in a grilling dish and cook over medium heat for about 30 minutes. carrots and peas. Remove.Combine the beef chunks and the vegetables including the drained potatoes in a bowl. Place in a fry pan. Stir. 5. 2. Hear the oil in a frying pan and combine all the ingredients in the oil. kitchen wonder can be used to cut potatoes. 4. if desired and top with ketch-up. 3. 4-6 GARDEN EGG SAUCE . Serve as side dish with rice or potatoes. 2.13 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. toss and mix completely. When slightly brown. CRISPY POTATO CHIPS 2 medium Irish potatoes per person Salt and white pepper ice water vegetable oil for frying Method 1. Deseed the green pepper and cut into 1-inchsquares. (If fresh) and set aside. 6. Place beside the meat dish. Cut them into medium size strips or slices. Drain thoroughly. Wash onions and cut each into 4 parts. 3. ginger etc 12 small sized tomatoes 4 wooden skewers/toothpicks Method 1. Alternate chunks of meat and vegetable on skewers.

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

3. egg and sugar) ingredients. Leave to boil for another 10 minutes 4. 3. In a medium pan. combine cabbages. Blanch. 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. Wash and chop leaf vegetables. 2. Put enough water to cover the yam and put to boiling. 3. 2. Chill before serving. 3. pepper and salt. Add the blanched green leaves and toss as you fry. In a large bowl. Stir well again. Combine the remaining ingredients mixing well. Do not over cook. Combine the rest of ingredients and pour into small cups and chill. scent leaves. orange. green pepper and onion.shredded 1 tspsa1t 600g shredded. Soften g e 1 a tin in the orange juice and melt over hot water. Green cabbage 2 tbsp white vinegar 200g shredded red cabbage 3 tbsp granulated sugar. Makes 6-7 servings. watermelon. Add the prepared herbs. remove the lemon grass bunch and any other edible spices/herbs. With boiled unripe plantain (5-6 fingers) may be used in place of yam. Serve hot in plain form or topped with palm oil drops. 50g shopped green pepper Method 1. chopped leaves and set aside. 2. crayfish. Serve as dessert. Mix the eggnog (milk. 5.15 250m1 milk 1 cup orange juice 1 tbsp sugar or honey sachet of plain gelatin 1 cup mixed fruits(pineapple. Set aside. When half-cooked. spices. RED AND GREEN COLESLAW 4 carrots. Stir well and cover. carrots. Serve as a side ‘dish with jollof rice or top over stew. Pour over vegetables and mix well. Makes 6 servings. 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. tangerines. 2. pawpaw) ¼ tsp nutmeg. Method 1. 4. Tie the lemon grass to make a bunch. heat the vegetable oil and fry fry onion and pepper slices. VEGETABLE RELISHES 1 celery stalk in strip 3 carrots in strip 2 tbsp mayonnaise ¼ tsb salt . Peel Yam. 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. Chill in freezer until firm. Bring water to boil and add salt. wash and place the yam pieces in a saucepan.

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

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

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

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

wash and cut yam into 2 inch squares. . Whisk very well. Sieve all the dry ingredients as well. Now clean fish chop onion and leafy vegetables and set aside. 3. Serves 4. 3. Wash and parboil beans till half cooked. BEANS AND MAIZE POTTAGE 1 ½ marg. 3. Simmer for 5 minute e s more. 4.20 2. 4. Add the palm oil and the other ingredients. Sprinkle a little salt over the yams.peppers (chopped) I large onion (sliced) 2 medium tomatoes (chopped) 2 tbsp crushed crayfish 1 milk tin dry prawns 2 marg. Combine all the sieved ingredients in a bowl and add milk gradually. tin beans (uncooked) 2 marg. Tin shelled fresh maize 3. With a little water left in the cooked beans-maize. 2. Mix well and serve as topping or sauce for vegetable salads. cover the pot and bring to boil. Stir very well to mix up the ingredients. and blend in the vegetable oil. 4 tbsp evaporated milk ½ tsp salt 2. Peel. Cook for about 25 minutes or till yam cuts are cooked. Tin large chunks of dry fish salt to taste water salt to taste 3-4 tbsp crushed crayfish 1 medium onion Method 1. 2. cover pot and boil for 5 minutes. Press the egg yolks through a sieve to smooth. Add maize to the beans and cook both until soft. Add potash if desired. 7. sprinkle the ground dry pepper and add the fish. pour the palm oil over all the yam surface. Serve warm as a main dish. Serves 4-6. Keep chilled. Mix well and place in a greased baking dish. stirring gently to distribute the ingredients well. 5. Serve as appetizer for breakfast or dessert. Bake over medium heat in the oven for 30 minutes. Stir well. Add the leafy vegetable and stir well. 2. dry mustard 4. Cover pot and boil for about 10 minutes till liquid become a thick sauce and yam cuts have absorbed some oil. 3. Taste for salt and pepper. 4. Grape fruit can be used in place of orange. Makes 4 servings. 2 tbsp vegetable oil 2tbsp white vinegar/lemon juice 3. Sort and wash the maize. 6. 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. 4. Place yams in a saucepot and fill with enough water to cover the yams. Cooked for 1 minutes longer and s e r v e warm as a packed meal or main dish. crayfish and onion. 2 yolks from hard boiled eggs. When yam is almost cooked. mixing well. Add the vinegar gradually too. SALAD CREAM (MAYONNAISE) 1. 1 ½ tsp sugar ½ tsp white pepper Method 1.

Heat the oil for frying. 3. 300ml warm water. each of half inch thickness. Wash.Put in a bowl and beat or stir vigorously. adding the oil gradually. Sort and dehaul the beans. peel and cut potatoes into about 8 slice. Makes 15-20 small balls.Sort and dehaul beans and grind together with fresh peppers and onion. Serve hot as snacks. BEAN PASTE POTATOES 2 medium sweet potatoes 2 cups bean paste 1 ½ tsp ground pepper veg. Fry until golden brown on all sides turning frequently. Now dip each slice into the beans paste mixture and coat the Potato slice generously. Use medium dessert spoon to drop the mixture in balls into the oil. Stir in the warm water gradually and the flaked fish. Drain the sweet potato slices thoroughly. 6. Beaten eggs or ground crayfish may be added to improve nutrient content and flavour. 2. Fry in the hot oil until golden brown on both sides. Method 1.21 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. 5.Blend in the crayfish and salt. Continue the beating of paste to retain air till all the frying is completed. STEAMFD BEAN PASTE (MOI-MOI) 2 Cups beans veg. Dry shrimps can be inserted into balls when being dropped in oil as a form of garnishing. 4. Makes 5-6 servings. 4. 1. Add the pepper. Beat till mixture is light and fluffy. 5. 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. Put in a bowl of cool water. salt and chopped onion. Test oil for moderate frying temperature using drop of water. Prepare the bean paste as for Akara balls. Stir well with the wooden spoon and heat the oil in a deep frying pan. 3. oil for deep frying 1 ½ tomato tin water salt to taste. Adding the water gradually. Oil for deep frying 4 fresh pepper 2 table sp. cream or beat the beam paste vigorously enough to incorporate air into it. pepper and salt to bean paste and beat well. grind into a very smooth thick paste and put in a clean bowl. Add little water. 6. Method 1. Taste for salt and season . Serve hot with pap as breakfast dish. 2. 2.

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

2.23 1 ½ cup dry corn 1 tsp pepper Enough water for boiling 1 medium onion. potassium. 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. intestines. the type of feed and the amount of muscle greatly influence the quality of the meat when cooked. pepper and curry. marrows etc. heart. Add the beans to the boiling corm. poultry and eggs are complete proteins. methods of cooking meats. add the palm oil. to destroy bacteria and to improve its appearance. The shell fish include shrimps. All meats should be well-cooked to make them tender. Parboil them for about 10 minutes. pepper. tongue. inc1udiig fish. 5. There are certain organs and glands of the animals called variety meats that are used as delicacies in meals. Cooked beef chunks can be used instead of gizzard. They are good sources of such vitamins as the B complex group. Whole chicken and turkey should be stuffed before cooking. The age of animal. Roasting. frying and braising are three general. Frequently turn and brush with fat. palatable and digestible. Serve and garnish with sliced green pepper and fried fresh prawns. CHAPTER THREE MEAT. sodium and magnesium. FISH AND EGGS Meat is generally the main item of a meal and is obtained from a variety of animals. phosphorus. crabs etc. Season with salt. brains. Clean and put the dry corn in salted boiling water and cook till half. salt and crayfish. 4. Cook until the both oil and the liquid are well blended. clam. tripe (shaki). Sort and clean beans. stirring frequently. Meats. They also supply iron. Leave to cook until soft. Beef is the most important meat used and the muscle fibres are the most desirable parts. tail. Fish can be prepared by any of the above mentioned methods and should not be overcooked. Brush with melted margarine and grill or bake over medium heat for 10-15 minutes. Examples are liver. When cooked. Excessive heat can easily make fish t i and dry. vitamin A and I. chopped Smoked fish (deboned) 100ml palm oil salt to taste 1 tbsp ground crayfish ½ green pepper for garnishing Method 1. 3. Fish is also complete protein and is available in two major forms: fin fish and shell fish. Serve 8-10. kidneys. All meats including poultry must be well cooked but over cooking and excessive heat makes them tough and dry. 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).cooked. CHICKEN NUGGETS 450g cooked chicken (minced) 4 slices of bread (crust removed) 1 tbsp margarine 1 tbsp flour . Add fish if available and cook for another 3 minutes. Other methods include broiling or grilling and stewing.

24 1 40m1 milk 1 chilli pepper. 3. 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. finely chopped 1 tbsp chopped parsley Pinch salt 2 eggs Vegetable oil for deep frying Method Toast the bread and crush into breadcrumbs. Coat the egg washed balls with the remaining breadcrumbs and fry in deep frying pan. chopped 1 spring onion. 34 onion and 1 fresh tomato to the cut-up beef. With hands well flowered shape the cooled mixture into balls. Note: The same method for braised beef can be used but add sliced (3) red pepper. Stir in the flour and add the milk. Stir in the chicken/beef broth and bring to boil Place cooked macaroni in the pot and stir in the braised beef/chicken. Stir in the chicken and breadcrumbs into the white sauce (milk and flour mixture). Melt the margarine in a flying pan and remove from heat. Add the chilli pepper. place macaroni and cook as directed on package drain off. Season with salt to taste. 4. onion slices celery and seasonings for2 minutes. Prepare braised beefy chicken and set aside. heat vegetable oil. Combine part of the breadcrumbs with the minced chicken and set aside. 6. stirring constantly. SHRIMP KEBABS 300g large fresh shrimps salt and pepper to taste . onion and parsley. Cover and cook for about 6-10 minutes. Season the chicken well and place in a sauce pot with 1 cup of water. Return to heat and bring to boil. Drain and serve with ketchup as appetizer. CURRIED MACARONI Braised beef (cooked) 4 tbsp vegetable oil. Stir in the drained peas and serve hot garnished with parsley leaves. 2. Cook under low heat for about I V2 hours till cooked and lightly brown. Wash and allow cut-up chicken to drain off water. melted margarine and seasoning cube in a small bowl and set aside. In a saucepan. Steam under low heat for 1 ‘/2 hours till browned. Serve hot with braised rice. Use a fork to turn the balls in the beaten egg or use pastry brush to coat with egg. Method 1. In another saucepan. 5. Remove from heat an allow to cool completely. Cook until golden brand on all sides. Remove from heat when macaroni is tender. 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.

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

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

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

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

Serve with rice pilaf. Coat the egg-washed fillets into the seasoned flour again. ketchup and mixed vegetable side dish. Cut slits on the sides of the fish. Secure the cavity with toothpick. Slice fish open and wash fish thoroughly and dry. 2. Combine the seasoned flour and fish seasoning. FISH BALLS IN SPAGHETTI SAUCE a) FISH BALLS 500g minced beef or cooked flaked fish 2 tbsp dried onion. Remove from heat when brown. slightly beaten 1 sachet fish seasoning 4 tbsp Dry breadcrumbs Vegetable oil for frying Chopped parsley leaves for garnishing Method 1. 3. 2. Cook for about 3minutes on each side and drain before serving. mixing well. 4. seasoning cube. white pepper. 4. curry thyme. 5. sliced Salt and seasoning cube Pinch thyme 1 tbsp margarine 1small pepper. 3.29 1 egg. Now dip each filler into the beaten egg to coat or use a pastry brush to brush the egg onto the fillets. Baste fish frequently and turn over to prevent sticking. 1 egg(beaten) ½ tsp thyme ½ seasoning cube ½ tbsp crushed cracker/bread crumbs ½ green pepper-diced Method 1. chopped 1 stalk celery. GRILLED STUFFED FISH 1 whole fish with back bone and gills removed 2 tbsp melted margarine Salt. Remove any small bones from the fillet. Heat the vegetable oil in a large frying pan and fry the fillets on both sides until golden brown. 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 . Baste the fish with melted margarine and seasonings. Combine all the ingredients in a bowl. 2. 1 onion. mix up thoroughly and shape into balls looking like large walnuts. Fill the cavity of the fish with stuffing. Grill over medium direct heat in oven for 1 ½ hours. Pour vegetable oil over them in a grilling dish and grill over direct heater or bake in the oven. Dredge the fillet lightly with the seasoned flour. Combine all the ingredients for stuffing and toss them lightly over heat for 2 minutes. chopped Method 1. Garnish with tomato wedges and serve with potatoes chips.

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

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

grated 1 large tomato Salt Method Cut chicken into 6 serving pieces. Top each with ketchup as sauce. thinly sliced 5 tbsp margarine 1 fresh scent pepper. cook until thick.Heat the oil in a large frying pan and when hot add the margarine.Mix flour with salt and pepper. CURRIED PORK STEW 500g lean pork (in 2inch cubes) 4 large tomatoes. 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. Garnish with onion rings and tomato wedges. Put the chicken pieces in a pot and pour the blended ingredients over the chicken. Method 1. Place chicken in a grill pan including the marinade and cook chicken for about 10 minutes on each side. 3. wash and drain. chopped 1 small onion. diced . Now add the fried beef. 5.5kg broiler chicken 4 tomatoes. Add salt and steam for 10 minutes. Push to one side of the pan.Add the garlic. 6. Add the beef stock. Make small nests of lettuce in cocktail glass or salad bowl and scoop the shrimp cocktail onto each. Melt the margarine in a medium saucepan and add the onion and carrots. Cut chicken into serving sizes and place in a sauce pan. in a bowl. 3. Stir in l tsp ketchup and mix well. 4. 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. thinly sliced 6 tbsp vegetable oil 1 sweet red pepper. Coo k until tomatoes are softened. seeded and diced 200g flour for dredging 1 green pepper. Using the seasoned flour. Place tomato and remaining ingredients except oil and salt in a food processor and blend well. Serve over plain boiled rice or noodles. TOMATO AND PEPPER FRIED CHICKEN 1. Remove from heat and leave to cool. Add the chicken pieces and fry over moderate heat till brown.Prepare the onions. stirring constantly to prevent burning. salt and oil. basting frequently. Set aside. 2. salt. cooked peas and beans and cook the sauce for 2 minutes.32 2. Set a side. 4. curry pepper and I seasoning cube.Remove chicken and sauce into a serving dish and sprinkle with chopped curry leaf to garnish as accomplishment to curried rice or potato chips. Set aside. Sprinkle on the flour and cook till the margarine and onion are golden brown. 2. coat the cooled chicken pieces lightly. Flake excess flour off. Cook slowly to soften. Combine all the ingredients. except the lettuce leaves. Chop the shrimps into cubes. Grill each side till golden brown. finely chopped 1 tsp thyme I tsp grated garlic 100ml chicken or beef stock I tsp grated ginger salt to taste. tomatoes. peppers and curry leaf. Add the seasonings. Garnish with chopped parsley. onion tomatoes and the other ingredients. Toss very well and steam for about 30 minutes or marinate for about 1 hour. 3. 5.

2.Cut pork into cubes. using a wooden spoon. Mix well. Gently beat eggs. remove the bay leaf and add green pepper. 2. Cook slowly for about 20-30 minutes. Garnish with avocado dices tossed over the stew. Remove and place a plate. Serve with cucumber salad in addition. 3. chopped shrimps/scrambled egg and mayonnaise in a bowled. 3. Method 1. covered. Remove to a plate. scrambled. 4. Heat the margarine and pour into mixture.Combine the onion cucumber. curry tomatoes and paste. SCRAMBLED EGGS 2 eggs 2 table sp milk/water 1 ½ tabsp margarine Pinch of salt METHOD 1. 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. pepper and salt together. 2.When meat is completely cooked.Add more oil if necessary and onion. Stirring in beef stock/water and vinegar and add bay leaf.Spread between two slices of bread and top each with two tomato slices to obtain 4 sandwiches in all. 5. milk. 4.2tbsp 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. poached. Serve as the protein dish with buttered bread. 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. wash and leave to drain. Cook for 1 minute longer. Heat the oil in a frying pan and brown and pork in two batches. Season to taste. Melt margarine in a small frying pan.Bring the mixture to boil and add fried port. Serve as a breakfast dish. prepared as omelettes and mainly served as breakfast and snack dishes. diced.Remove from heat and serve with plain boiled rice and sweet corn. Cut into bread triangles for appetizers/snack or serve as sandwich for breakfast dish. Chopped onion and green pepper can be added. Allow to set briefly and then/stir slowly with fork to let the egg turn into large pieces or lumps.Cover each sandwich and toast in the oven or a sandwich bread toaster. 3. supper and deserts. EGGS Eggs are used. . They are served in a variety of dishes that may be used for lunch.

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


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

Method 1.Beat eggs and use a non-sticky fly pan or heat small margarine in frying pan. 2.Pour 1/3 of beaten eggs into center of frying pan and let spread to bottom of pan. Do not stir. 3.Let the underside get slightly brown then flip over for the other side to get brown. 4.Place flat on plate and fill with mixture of fried onion tomato and corned beef like pancakes. 5.Roll up the omelettes like crepes and garnish with tomato slice. 6.Serve with bread in a breakfast dish. Makes 3 omelette. Omelettes can be filled with jam or fried mixed vegetables. CORNED BEEF AND TOMATO OMELETTE 3 tbsp corned beef ½ green pepper, seeded and diced ½ a medium onion 2 fresh scent peppers, diced parsley to garish 3 tbsp margarine 1-2 tomato, seeded and diced 3 eggs, beaten Salt to taste Method 1. Portion the ingredients into three parts-one for each egg. Heat a medium/small frying pan and melt the margarine for portion. 2. Add a portion of the onion and green pepper and cook briefly to soften. 3. Mix the tomato and corned beef with one beaten egg, salt and scent pepper. 4. Pour into the pan with the onion and green pepper and stir gentle to mix all the ingredients. 5. Cook until the egg is set lightly brown use flat spoon to remove from heat. Repeat the same method of the remaining two eggs and other ingredients. 6. Garnish with parsley leaves or tomato wedges. FRIED EGGS 1 egg per person 2 tbsp margarine Method 1. Melt a little fat in a frying pan. 2. Break each washed egg directly into a saucer and slid into the slightly heated fat. This is carefully done for yoke to remain intact. 3. Season with salt or pepper sprinkle on the egg and cook gently without stirring until lightly set. Do not turn the egg. 4. Remove from -heat and serve half-cooked on a plate or flat dish. Garnish with fried tomato slices and serve as breakfast or topping on rice dishes.

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

Method 1. Cut up the beef, wash properly and set aside. 2. Mix the beef, onion and the other ingredients in a bowl. 3. Heat oil in a sauce pot over medium heat. 4. Spread beef mixture all over the bottom of the pot. 5. 5 Cook until beef is brown. Turning frequently with wooden spatula for about 10-15 minutes. 6. Reduce heat, stir in the water Cover the pot and cook until beef is tender and water is almost absorbed. Serve with herb rice or oven jollof rice. CHICKEN AND RICE WITH CURRY SAUCE ½ Cut-up broiler chicken 100g flour 2 tbsp soy sauce/maggi/meat seasoning 1 cup cooked peas 2 tsp grated ginger 3 cups cooked rice ½ tsp pepper curry sauce 1 avocado pear (for garnishing) Method 1. Cut the boiler into serving pieces. Mix the meat seasoning or soy sauce, ginger and pepper into chicken. 2. Steam chicken for about 15 minutes, turning occasionally for seasoning to be absorbed. 3. Remove from heat, refrigerate to cook for about 1 hour, (marinating). 4. Heat the oil in a fry pan. Remove the chicken, reserving the marinade (extracts from the streamed chicken). Cook chicken in the hot oil till brown. 5. Mix the cooked rice, peas and the reserved marinade. Cover and cook for 5 minutes: Serve With curry sauce over chick en. Garnish rice with avocado pear slices. POACHED EGGS 4 fresh eggs 1 firm tomato ¼ tsp salt 1 tbsp white vinegar

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

and plumpy Com starch is available for use to thicken sauces and breakfast meals. Rice is available in regular and parboil forms. It is basically carbohydrate but has little protein and contains some amount of thiamine and mineral. It is the worlds second most important grain. Rice, like other cereals, increase about three times in volume during cooking because it has the ability to absorb moisture. In cooking rice one measure of regular rice requires about two and half measures of liquid. The parboiled variety requires more while the pre cooked type requires less liquid. The long grains are less likely to sick together during cooking than the short. A small amount of oil ( ½ teasp oil to 3 cup of rice) added to the cooking water will prevent the rice from sticking, foaming and boiling over. Rice may be cooked in the oven or on surface cooker. Wheat is a major grain from which flour, breakfast cereals and pasta products are produced. Cereals and pasta products (Macaroni, spaghetti, and noodles) are processed and enriched and made ready-to- eat or partially cooked. MACARONI WITH CHILI 300g ground beef 1 large onion 1 large green pepper, chopped 4 fresh tomatoes chopped ½ can kidney beans 4 fresh chili pepper sliced 1 tsp grated garlic 2-3 stalks celery or leeks 2 seasoning cubes 1 small can tomato puree 1 pack uncooked elbow macaroni 2-4 tsp groundred pepper ¼ tsp paprika 1 tsp salt 6 tbsp vegetable oil 1 tsp grated ginger ½ tsp curry

Method 1. Cook macaroni, drain and set aside. Heat the oil in a sauce pan and stir beef and onion. Cook until beef and onion are brown. 2. Stir in tomatoes, beans and with the liquid and the remaining ingredients. Heat to boiling and reduce heat. 3. Stir in the cooked macaroni, cover the pot and simmer. Stir constantly till macaroni is tender about 5-10 minutes. Serve hot. FRIED RICE 2 cups uncooked long grain rice 2 cups chicken broth/stock 2 cups water. 4 tbsp. Marg./veg. Oil 2 tsp. salt 2 tsp. soy sauce 3 gloves garlic- minced 2 tsp. chopped ginger 3 large carrots-diced ½ can cooked peas 1 large onion, sliced or chopped 4 green pepper-chopped 1 tsp. curly 1 tsp. thyme 2 seasoning cubes 200g liver-cooked, diced and fried 2 stalks celery

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

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

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

6. . Pour into a baking dish. Stirring gently. When melted. add the water. chicken cube. curry. Heat to boiling. When the rice is light brown. 3. Cook and stir the beef in the vegetable oil until golden brown. Stir in the rice. 7. Now add the water. salt. salt and pinch white pepper. Stir in the tomato paste and cook for 5 minutes stirring frequently. cover and cook in the oven. bay leaf. soy sauce and salt to taste. nutmeg etc). 3. Place vegetable oil in a saucepan and fry the onion. Wash rice in cook water and leave to drain. stirring constantly. Serve garnished with green and sweet red pepper. Stir in the rice and heat to boiling. Add finely chopped herbs (parsley onion. leeks. Heat the foil in saucepan and add the margarine. 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. Stir in the green and red pepper. chicken stock. till rice is getting tender. 3. ground fresh tomato and pepper to make a sauce. 2. until the rice is getting tender. Cover and leave to steam about 3 minutes and serve garnished with eggs and braised beef or grilled fish. until rice is tender and liquid is absorbed (add small amount of water if necessary to make rice well cooked. seasoning cube. then reduce heat and simmer for 20 minutes. 5. 5. celery and cook covered for 5 minutes. Stir in water. 6. 4. 4. 5. and green chili pepper. SPANISH (OVEN JOLLOF) RICE 3 cups uncooked regular rice 1 medium onion (sliced) 6 cups water 3 cubes chicken seasoning cube I tsp curry powder 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. margarine and onion into the remaining oil over medium heat until rice is lightly brown. 4. Cover the pan and cook gently for about 25 minutes without stirring. 2. margarine and seasonings (ginger. fried beef carrots.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. Remove from heat and set aside. Wash rice and set aside. green spring onion. 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. add the washed rice over medium heat. 2. curry leaf.

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

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

salt. add half of the sugar and cover for about 10 minutes till the yeast is dissolved and starts rising in bubbles. Nutmeg and other flavoring can be added to bread to improve flavor. Allow to m for 10 minutes. 2. Doughnuts and rolls should have good shape and colour and the texture must be smooth and light. roast bread should be soft. part of the flour. Shape into loaves and place in well greased pans. With the sponge method. fat. Proof for another 15 minutes. Cover with a slightly wet towel in a warm place. Doughnuts and bread rolls are sweet doughs that contain yeast and are richer in sugar. 7. 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. Stir or knead every fifteen minutes. sugar and fat are mixed and allowed to ferment. remove from pan unto wire racks to cool. Knead lightly and keep covered for 10-15 minutes. Milk is used in some bread mixture in lace of water to increase the nutritive value. They are made from flour. yeast. Then the mixture is combined with the remainder of the ingredients and second fermentation is allowed. Soften the yeast in lukewarm water. fat and dissolved yeast. Bread is completely baked when it has gain the light brown colour and has shrunk from the side of the pan. 3. 5. The dough can be baked or fried. Yeast is the raising agent and it grows best in lukewarm water. Salt can be added to yeast bread to contribute to flavour and aid elasticity and firming of the dough. Bake in pre-heated oven for 40 minutes. the yeast will be destroyed. Reserve 2 tbsp flour for kneading. Combine margarine. Gradually add the flour to make a stiff dough. Therefore some quantity of granulated sugar should be added to yeast when dissolving yeast. In a large bowl. Knead the dough. 4. When dissolving yeast ensure that lukewarm water is used. 3. sugar and fat. Method 1. 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 . When baked. 4. yeast. it should be sealed first to prevent the enzymes in it from reducing the fermentation process. If the temperature of the water is too high. Sugar is used to sweeten bread and to aid the process of fermentation. More yeast is often used but they require the same fermentation or proofing process. Weigh and measure all the ingredients set aside. If liquid milk is to be used. Let rise till dough is well risen above the pan edges (double or three time size). Add dissolved yeast to flour and mix the mixture to a soft dough. Bake until golden brown. Makes 4 loaves. Cover and put in a warm place for hour. Knead again on floured board until smooth and elastic. milk and flour in a bowl. A variety of fillings can be used. blend remaining sugar. Kneading is important for the yeast to be distributed and allow the development of carbon dioxide for adequate fermentation. 5. The dough should be allowed to proof for at least 1 hour or until the until dough is double or triple its original size. After 1 hour shape into a round loaf and place in well greased pans. 6. aid fermentation and contribute to the colour. moist and tender in texture. sugar and salt in warm water. water or other moisture. while low temperature retards the fermentation process. Bread loaves are baked in high temperature (about -4500 degrees) and may be painted or glazed with egg wash or milk immediately before baking. Fat is used to soften and lubricate the dough. Dissolve yeast. PLAIN BREAD 500g flour 2 ½ tsp thy yeast 250ml lukewarm water 60g (4 tablespoon) margarine/Oil 100g (5-6 tbsp) sugar ½tsp salt METHOD 1. eggs and milk than the plain bread. 2.42 Bread are loaves made of soft doughy that are leavened with yeast. Dry milk is more often used.

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

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

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

sugar and flour in addition to flavorings. Fill the bread with the grilled meat. The egg whites are the whisked to become stiff and foamy and the flour mixture is folded into the stiff egg white. The creaming method usually produces better quality. Pure sponge cake uses only egg whites. 6. top with tomato slice and cover the sliced tomato with the other vegetables and the top layer of the bread. Remove from heat and slice the rolls into two. chopped ½ tsp pepper Salt to taste 3 tbsp mayonnaise 6-8 rolls (small oblong bread) margarine Method 1. Chapter Six CAKES. In choosing mixing method. baking powder and salt) are folded into the creamed mixture. cakes. sugar. The mixture is well beaten till light and foamy after which the dry ingredients (flour. fruit upside down or carrot cake. 2. Examples are shortened cake. Examples are queen cakes. Don’t over mix the mixture after flour has been added or else the batter will be rubbery. eggs and raising agent.46 Method 1. The cake must be baked in a well greased pan for easy removal when baked. Combine all ingredients except bread in a bowl. 2. Beaten eggs. 4. Put in the oven to bake for 10. sticky or crumbly. Toss well. An examples of this type is chiffon or feather cake. 5. BAKED FISH SANDWICH (Oblong Rolls) 300 grams cooked fish ¼ green pepper chopped ½ onion. The eggs are separated and only yolks are beaten into fat mixture. A good quality cake must be light. Regular bread slices can also be used. The creaming method involves the creaming of fat and sugar with electric mixer or wooden spoon till the mixture is light and fluffy.15 minutes. sides of pan when baked. even in colour and firm. the equipment available. BATTERS AND PASTRIES cakes are batter products of flour mixtures that contain fat. Small cakes like queen cake . It must not be heavy. Conventional sponge method in which the fat and half the sugar being creamed first. spread ½ teaspoon mayonnaise on the meat. large cakes must be level at the top. In order to produce good quality cakes. In a separate bowl. it is essential recipes and use proper ingredients appropriate method of mixing. Combine all ingredients except mayonnaise and the bread. Cooked on both sides. 3. adequate size of pan and baking temperature. the melted margarine. All ingredients must be at room temperature when mixing cakes. All other ingredients which includes eggs and milk are added and beaten thoroughly till beaten thoroughly ill smooth. Spread the fish mixture over one of the buttered surfaces and top with two slices of tomato. The quality of cakes is very important. Brush the meat patties with melted margarine and grill over direct heat or barbecue for 10. without cracks or large holes: The centre should not fall in but the cakes should shrink lightly from . Mix well and shape the beef mixture into patties (round shape of same diameters as the bread ½ inch thickness) 3. The flour mixture and milk are added to the cream mixture and set aside. Queen cake and ginger bread can be made in this way. There are four basic method of mixing cakes 1.15minutes. In addition. beaten eggs and milk are beaten together to blend thoroughly. Club sandwiches are made by slicing the rolls into three portions having two layers of filling. The pan must not be filled more than half for two-thirds with the batter. Split the oblong rolls in half and spread margarine on the sliced surfaces. The muffin method involves all the dry ingredients being sifted together and the margarine is melted. but egg yolk and fat are not included. Pastry-blend or rubbing in method involves blending of fat and flour together. 2. type offat and amount of time available. Onion slices and lettuce loaf can be added to improve eating and nutrient quality. milk and vanilla are gradually poured into the creamed mixture.. Also. 4. the cake will be hard when baked. consider the quality and type of cake as indicated by the recipe. marble cake and coffee cake. 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.

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

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

Bake at medium heat until cake is cooked (45-50minutes). Soak fruits in brandy. honey and grated coconut in a sauce pan and cook for about 5 minutes. Cream margarine. Place on a wire rack to cool completely when fully baked. sugar and vanilla until light and fluffy. 3. Bake in per-heated oven of 3500f (gas mark 2) for 50minutes or until baked. Add the flavorings. Place all the ingredients in a mixing bowl and the mixture i s well beaten with electric or wooden spoon until smooth and creamy. and leave to cool slightly. To make the topping. Prepare desiccate coconut by toasting freshly grated coconut in the oven or over grill for 5 minutes. Pour into a greased brunet pan or hollow pan. Sift together the flour. Fold in the flour mixture into the margarine-sugar mixture. Pour batter into well greased and floured pan. Melt the margarine and ensure that all the ingredients are held at room temperature. Note: Caramels. nutmeg. place margarine. 2. Sieve out fruits and toss in little flour. 4. Mix the remaining milk and mashed banana in a bowl and gradually combine the banana mixture with the flour mixture. then stir in the toasted coconut. Gradually fold in the flour mixture and floured mixed fruits. Place cake batter in a greased square pan and bake in the preheated oven for 40 minutes. 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. 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. 5. 3. Place margarine and sugar in a mixing bowl and cream until smooth and fluffy. GINGER BREAD 200 grams flour 60 grams (4 tbsp) margarine 1 ½ tsp ground ginger ¼ tsp salt ½ tsp cinnamon (opt.) 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. This can be used in place of browning. 2. Add caramel or browning to sugar mixture. 6. Remove from heat. Beat eggs and add to margarine and sugar mixture. 5. Mix thoroughly until foamy. Preheat the oven 4. 3.49 For the topping 25g (2 ½ tbsp) margarine 2 tbsp honey 120g shredded fresh coconut. 2. Spoon topping over the whole top of the cake. Beak in the eggs one at a time. 7. baking powder and soda. lemon rinds and remaining brandy. Sift together the flour. using half of the milk. 4. Method 1. allspice and baking powder. SOYA BEAN AND WHEAT FLOUR BREAD 300grams white flour 300grams soya bean flour 400m1 warm water or milk ltbsp margarine .

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

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

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

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

Bake in preheated oven for about 40 minutes or till light brown. Mix the sausage and curry or nutmeg. 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 1.54 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. 6. 3. 2. 4. Use fork to cut the top of the rolls and place in greased pan. Add carrots. 5. Using a spoon. Using the rolling pin. chopped and boil 2 ½ margarine or vegetable oil Method 1. nutmeg and sa1t Toss together until mixture forms crumbs. Make a well in the centre of the mixture and add water gradually to form a past. Seal the edges and use a knife and cut into 2 ½ to 3 inches sizes. 4. Rub in the fat into the flour. 5. Roll dough on lightly floured board to a 4 by 12 inches in rectangle of ½ inch long thickness. In a bowl cut in the margarine and rub in to have flour crumbs. water and the seasonings stir well to mix up ingredients. 7. Roll over in two or three folding. 2. Handle dough as little as possible and place balts on a floured board. 3. In a saucepan. Fry for 2 seconds and then add minced beef or fish flakes. 5. See diagram for rolling out cutting guidelines. . 3. Rub the sausage generously along the centre of pastry. Add baking powder. Stir-fry for 2 minutes and remove from heat. Remove 2-3 tbsp of flour mixture for rolling out. Prepare the margarine or oil pastry. melt margarine or heat oil and add onion. 6. Gather the mixture in small balls without kneading. Sprinkle flour into the mixture. peas. 8. Cook for 8 minutes until beef is cooked. Sift flour and salt 2. folding in and stirring well un flour is well absorbed. spread the mixed sausage on the surface of the rectangle. Spread the corned beef evenly over the surface of the flat dough as for sausage roll. roll out the dough into Y2 inch thickness in rectangular shape. Roll up the remaining pastry. 4. Fold over the rolled pastry from the long side until the rectangle makes 3-4 folding. SAUSAGE ROLL 250 grams beef sausage ½ tsp curry or nutmeg Basic pastry recipe 1 egg (beaten) for glazing Method 1. Place the rolls on a greased baking sheet or tray and glaze the tops with beaten eggs. which now gives 4 sausage rolls. Brush milk or egg wash on top and bake in pre-heated 3500f heated oven for 30-40 minutes. 9. Add the beef broth. CORNED BEEF ROLLS 300g flour 100ml cold water 150g margarine 1 small can corned beef Pinch salt 1 beaten egg for glazing Method 1.

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

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

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

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

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

Remove from heat. Wash. Wash. Serve chilled. 3. 3. Alternatively. Pour into jugs and chill before serving. ORANGE AND MILK PUNCH 500m1 (2 cups) orange juice 1 tbsp sugar/honey 500ml diluted evaporated milk 1 tsp milk flavour . Combine all the ingredients in a jug except the cucumbers7 lemon slices and the bitter lemon soft drink. Cut beetroot in to small pieces as well as the apple. Add lime and syrup. Stir in ginger. 7. Add previously boiled water to mashed pawpaw and strain into a glass jug. Stir in the pineapple juice and sugar to taste. Cut into small chunks and put in a bowl. BEETROOT AND CARROT DRINK 1 raw beetroot 2 medium carrots 1 apple (red or green) 500m1 pure water Method 1. 4. the thoroughly washed pineapple peels can be boiled in 700m1 water strained into jugs and chilled before serving. Wash them in clean water. Filter very well and discard the chaff. Garnish side of glass with cucumber/lemon slices. 2. 5. Add the pure water and strain into a glass jug. Serve chilled in glasses and garnish with lemon/lime slices. stir in the ginger or cloves and set aside for few minutes. remove immediately from the water and place them in a sauce pot.60 2. Sort the dried zobo flower to remove all dirt in it. but do not peel beet root. Keep the zobo boiling for about 30 minutes till the colour is fully absorbed into the liquid. 2. Wash lemon(s) and squeeze out the juice. Add the pure water to filter and obtain the juice. 5. Use a blender or juicing machine to blend the fruits. 2. 6. The fleshy part of pineapple is cut and served as a dessert or refreshments. Sweeten with syrup or honey if desired. Leave to cool completely. 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. 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. scrape and grate carrots. 4. Sweeten with syrup and add the lemon juice. 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. 4. peel and remove the hard core at the middle. Put chucks of pineapple in a bowl and use a crusher/blender to squeeze out the juice. Boil the 3 litres of water and pour over the washed zobo. Mash the pawpaw or pulp in a blender. Add the bitter lemon last. Serve chilled in tall glasses with a sprig of lime leaf as garnishing. Mix well and pour in to cocktail glasses. Method 1. 3. Scrub pineapple. Add ice blocks to serve immediately. Cover and keep drink until cold.

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

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

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

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

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

combine100g of margarine. Chill in the freezer for some 4 hours before serving into cocktail or dessert glasses! cups as a dessert or refreshment. Sour sop juice (undiluted) may be used. m. Peel and chop the mango flesh. Cut the bread into pieces and soak in the milk dissolved in half the (75g) sugar. 3. 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. 4. Gradually add the gelatin mixture. Preserve 3 tbsp of chopped mango for topping and mash the remaining by masher or use blender. 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) . Mix gently. 3. 3. When the pudding are cooked. 6. Sprinkle ½ of the corn flakes into a round or square pans. 6. beat gelatin until fluffy. Beat milk until thick. Chill the milk for 3 hours 2. 2. vanilla and lemon. 4. 5. 5. mixed fruits ginger and nutmeg. Add lemon juice and sugar. add the gelatin mixture and beat well. 2. Add the beaten 1 egg and whisk till thick. Chill milk for about 3 hours. Bake in a preheated oven for 30. Cover and freezer till set. Whisk the chilled milk and sugar. Allow to cool Place sauce on plate and serve the pudding on top. .66 Method 1. lemon juice. 4. add the eggs. 5. Add the mango juice. Beat eggs and add the flavourings. Scoop gently into desert cups and top with the mango chunks. Place the dishes/cups in a roasting pan and pour enough hot water halfway up the sides of the pans. Dissolve gelatin in 1 Y2 cups (360m1) hot water chill the gelatin until thick. Grease 8 baking cups (moi moi cups) and fill each with equal amount of the pudding mixture. Dissolve gelatin and chill till firm. Pour the mixture over the crumbs and cover the top with the other ½ of the corn flakes crushed into crumbs. 6. When set.40 minutes. When the bread is softened. LEMON FLUFF 1 tin evaporated milk 1 package lemon flavored gelatin 2 ½ cups (200g) corn flakes 60m1 lemon juice 100g sugar Method 1. Whisk gelatin till fluffy. ginger and remaining sugar 75g over a boiling water till melted. 7. Press the juice through a sieve into a bowl and reserve the juice. vanilla.

egg and milk. pudding may be streamed on top of the cooker. Makes 10 serving. 6. Add vanilla. In a bowl. 5. flour. 3. Add the sugar. Spoon the fruit chunks evenly over the batter. 5. Pour into a bowl and stir in the orange/pineapple and lemon juice 3. diced ¼ watermelon diced A 100g sugar 1 can evaporated milk 2 slices pawpaw. Cream margarine and sugar till fluffy. Grease generously two shallow round pans. PAW PAW ICE DESSERT 225 grams sugar 600 grams ripe pawpaw 250m1 orange/pineapple juice 1 large lemon juice 50m1 cold water Method 1. Sieve all into a plastic bowl and place in the freezer for 1-2 hours until mixture is mushy or fairly set. Wash peel and chop pawpaw 4. Bake pudding over medium heat till it is set (about 20mmutes). FRUIT COCKTAIL DESSERT 125 grams margarine 130 grams flour 100 grams sugar 180ml diluted milk 100 grams each chopped 2 tsp baking powder Pineapple. Sieve well Add the raisins. When set remove from heat and place upside down in dessert bowls to serve. 4.67 Method 1. Make 6 servings. 3. Add the remaining ingredient and mix together. nutmeg and baking powder Stir in the milk until smooth 3. 6. Melt margarine in a square or round cake pan 2. Blend in the milk gradually 2. salt and baking powder together. Serve into dessert plates and top with ice cream or vanilla sauce. sugar. Remove syrup from heat and cool. 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. flour. Mash the pawpaw chunks to smooth paste Add to the orange juice and sugar mixture. Pour into the pan with the melted margarine. baking powder/soda. orange and mango ½ tsp nutmeg Method 1. 5. Mix salt. Bake in 350 of pre-heated oven for 45 minutes 6. 4. Alternatively. Pour the mixture into the greased pans and bake in pre-heated over for about 30 minutes or until set. and all spices in a separate bowl. mix flour. 4. 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. Heat the cold water and sugar in a pan till the sugar dissolve 2. Add flour ingredients to the creamed margarine mixture and blend well. diced 100g raisins . FRUITED ICE MILK 1 firm mango. 2. Arrange the filled cups in a around pan and add ½ inch level of water to the baking pans. Spoon into well-greased custard queen cake cups ¾ fullness.

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

3. Skill in application of creative knowledge in designing special decorations. (marble. Place the cake in the pre-heated oven and bake according to temperature specified. 6.69 Chapter Eight CAKE ICING Cake icing is a method of using very smooth sugar mixtures to add finishes and decoration to baked cakes. 4. The only special tools needed are as follows: 1. aesthetic value and quality of cakes. if frozen. 2. Consider method of mixing. zigzag ruler/comb etc. 7. mixing bowls and spoon. decorating rule or comb. The right equipment 2. It should have soft natural brittles that should leave no marks when brushing. Start by deciding on the type of cake desired. 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. 5. Cake Baking Information 1. margarine. Cake Board: Necessary for placing the cake. cooling racks. Pastry Brush: Used in brushing off loose crumbs from the caked cake before application of icing. nozzles. eggs. Lift the pan off carefully and let the cake cool completely for at least one hour. egg beater. wooden spoon. 2. For the icing: Icing sugar. cake boards. icing colour kits. 5. 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. cake pans. richness. For the decoration: Decorating syringes or tubes (plastic or metal). plastic or metal turntable. Always defrost the cake completely before icing. When baked. spatulas or palette knife. 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. decorating bags. sieve etc. ingredients. electric mixer. Set aside. The bottom may be lined with wax paper after greasing instead of flouring for easier removal of baked cake. scale and other measuring tools. Spread the batter evenly to the sides of the pan. carrot cake. Rolling Pin: Wooden pan with non-absorbed surfaces for rolling out sugar paste and Fondant icings for decoration. wooden spoon. 8. aluminum foil wrap. Icing also contributes to the taste of the baked product and prevents loss of moisture. Palette Knife: Stainless steel flat knife without shape edges which are used for spreading icing on cake surfaces. The type of ingredients used and mixing technique. Complete mixing of cake ingredients and pour butter into the greased and floured cake pan. 7. electric mixer. 3. Creaming gives better result. coffee. marking rings and cutters (plastic or metal). The following are some specialized pieces of cake decorating equipment: 1. Different shapes are available according to cake pan sharp. 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. Place the cooled cake in a cake board for the icing. design rollers. Piping Set: Plastic or metal piping tubes or bags with nozzles to fit used in making various decorative design on the coated cake. remove cake from oven and let cool in the pan on a cake rack for 10 minutes. 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. It is available in plastic or foil scaled thick papers. 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. rich cake etc) and obtaining the ingredients specified by the recipe. 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. 8. 2. 6. Pre-heat the oven to temperature (gas mark 3) specified by recipe. place the cooling rack over the top of the pan and urn both pan and cake over. For cake baking: Cake recipe. . Success in cake icing depends on three major factors: 1. To remove cake from the pan. The main purpose of icing cakes is to enhance the beauty. 3. 4. DECORATING EQUIPMENT AND TOOLS The appropriate tools make it possible to create pleasing and stunning decoration as your skills develop. Nozzles are available in different shapes and sizes. Cream the cake and mix to recipe directions. rolling boards and pins. 3.

6. Cover and set aside for about 30 minutes. Set aside for it to dry in order to prevent the cake crumbs from appearing when the second coating is applied. In a mixing bowl. Measuring Tools: Items for measurement with easy-to-read measurements for both liquid and thy measurements. Icing can be stored in the refrigerator for 2-3 days or even 3 weeks in air tight container. 15. Gradually add the remaining milk and beat till the mixture is smooth and fluffy in consistency. 10.70 9. These include cups. Add the glycerin and lemon juice. vanilla and half of the milk in a mixing bowl. The cake with sugar. 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. Separate egg white from the egg. Follow the icing tips presented in this book. Place the cake on a cake board. Cream with wooden spoon or electric mixer. 8. Place margarine. 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. Mix Bowls: Plastic. using palette knife or spatulas. Use a pastry brush to remove loose crumbs from the cake. 3. 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. Brush off cake crumbs and position the cake properly on the cake board. glass or stainless steel bowls that are easy to hold and is provide good support. 2. Add remaining sugar to make icing stiff if necessary. Add more sugar to make icing stiff if necessary. 9. Icing can be used for piping and more 2tsp milk can be added to stiff icing to thin the icing. They are useful in making decoration and flowers using sugar paste fondant icings and mexican or petal paste. Beat well with a mixer or wooden spoon. gradually stir in sifted 900g icing sugar arid egg white. 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 . Apply sugar syrup or jam all over the surfaces of the cake. 2. Cutters: These are available in different shapes and sizes. 7. Stainless Steel/Sifter: This should be well designed to provide fast and Efficient sifting. jugs and scale. making sure none of the egg yolks get into the white and beat gently to stiffness. spoons. 14. Continue beating till the mixture is stiff but is of spreading consistency. sifted icing sugar. Re-beat the icing mixture and spread generously over the cake surface. 11. 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. 6. 5. Sift the icing sugar. allow coatings to get dried and use stiffer consistency for piping desired decoration on the cake. Stainless Steel Whisks: Long egg whisks with solid handles provide good control and makes whisking easy. syrup/jam for cake icing to stick well to the cake. It Is usually expensive but use full for perfect finish. 13. 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. Reserve the remaining sugar. 4. For icing. Spread the icing as second coating on the cake by following the steps for icing described in this chapter. Remove about 4 tbsp of the icing in another bowl and spread all over the cake surfaces as first coating over the cake. 7. 12.

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

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

DECORATION NOZZLE TYPES There are many popular tips or nozzle of various sizes used for a variety of decorating techniques. vertical lines and vary lines by moving the nozzle in straight lines. 3. Star nozzle with star-shaped opening is used for making stars. use special metal or plastic cutters. 3. Making Decoration with Cutters To make decorations with rolled fondant or sugar paste icing. Shell: To make shell. rope boarders and puffs. Apply pressure to squeeze the icing as the hand is moved in a side to side motion which forms the zigzags. start another shell on the tail of the previous one. 2. 4. With the other hand. Control and stop applying pressure when the decoration is created. Zigzag: To make zigzag. use the plain round nozzle used for dots to write. lift the tip of the nozzle slightly to let icing build up the fan into a full base. 2. You may also write straight unto he cake surface. cut many shapes and place them on a floured surface for them to dry. shells. hold the plain round tip at 900 angle with the tip slightly touching the surface of the iced caked. 3. Twist the end of the bag closed. 5. When dry. ribbons and live lowers may also be added as decoration. Pull tip way. 4. Use this nozzle to print horizontal lines. 4. 2. 5. stems of flowers. The shapes are usually cut out and left to dry before being pasted on the iced cake. Using cutters for roses. Stars: In order to make stars. using butter cream icing. stars or other shapes. Prepare rolled fondant icing and roll out on the flat surface. c. attach the cut outs to their position on the cake. use the leaf nozzle and hold the tube a t 4 5 ° angle and follow the same procedure as for making shells. bows. 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. Round nozzle has plain round opening and comes in various sizes. . Softer fondant or butter cream icing is used to attach the flower or other designs to the iced cake. 5.73 4. 6. Press out the icing with enough pressure to build the bead of ball as for stars. the larger he decoration. Ornaments. Ribbon/Rose nozzle has a tear shaped opening and is used to make ribbons. They are identified according to the shape of the openings on the nozzles or sizes in an icing set. flowers like small rose and basket weave. lines. 1. and heavy pressure. zigzag and rosettes or drop flowers. Butter cream or royal icing can be also be used in combination with rolled fondant in decorating the cake. hold the star nozzle at45° angle with tip of nozzle slightly touching the iced cake surface. Leaf: To make a leaf. Such twists can be used as boarders. making dots. Shell nozzle has serrated curved opening which is used for making shells. Check diagram in the book on directions. pulling tip away to form the shell’s tail. the bigger the opening. beads and outline of shapes. Follow these guidelines in making cut-out patterns decoration. 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. Apply a little pressure to press out the icing and pull the tip away and the star is formed. The most common types are as follows: 1. letter and numbers. As the decorating tube is filled with icing and held in position (900 or 45°angle) on the cake surface: a. hold the tube of 900 angle with the surface of the cake. Dots/balls: To make dots. To make the above mentioned techniques follows these tips: 1. Relax and stop the pressure. Writing: To print or write words. This nozzle is used for writing messages. or b. Ropes can be made by hand twisting long strips of hand rolled icing of two or three different colours. For a row of shells. Leaf nozzle had side slits and a deep v-opening which is used for making plain and ruffled leaf. beads and balls. Push in the handle of the tube in order to squeeze out the icing through the nozzles on the cake surface. hold the tube with one hand at 45° angle (slanting) with nozzle above cake surface.

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

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