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.

fat and stock in a saucepan. pinch thyme and curry Method 1.in 1 inch cubes 1 bay leaf. chopped onion 1 litre chicken stock salt and pepper to taste. Melt the margarine or heat vegetable oil. Salt and pepper 1 50m1 milk (diluted) 100g cooked peas Method 1. Makes 5. pepper soy sauce and seasoning cube. 2 tables. and allow soup to simmer for 10 minutes. Simmer for 5 minutes and serve hot with toasted bread triangles. salt .6 servings. carrots and bay leaf. 3. Stir frequently. Serve hot with buttered yeast rolls or bread slices. Garnish with chopped parsley or cucumber dices. Stir in the fish stock and cover pot to allow potatoes be cooked about 10 minutes. 5. Add the salt. Add the potatoes. tomato juice. Add the fish and the remaining ingredients. Cook and stir the mixture until thick and well blended. chopped 2 lives beef stock 2 fresh tomatoes. 4. MIXED VEGETABLE SOUP (APPETIZER) 1 large onion. and stir in the thyme and curry. 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. 4. Cook for 10 minutes and serve hot with toasted bread as appetizer. Serves 6-8. salt. Method 1. 1 tbsp flour. 2. Stir in the cooked peas 4. Add the beef cubes. CHICKEN SOUP 2 tbsp margarine 500g cooked chicken in strips or chunks. pepper. Remove from heat and serve into soup bowls accompanied with buttered toasts. Stir gently and cook for another 3 minutes. 3. 3.6 servings. pepper . Make . Add the cooked chicken and stock gradually while stirring. Put flour and margarine in a saucepan and mix together.in 1 inch cubes 4 carrots. chopped 1 bay leaf 1 tsp chopped garlic grated cheese 1 stalk celery (chopped) salt to taste . 4.in 1 inch cubes 1 tbsp chopped parsley or celery 2 tbsp margarine or vegetable oil 4 potatoes. CREAMY FISH SOUP 1 medium scale fish. Gradually add beef stock. Cook over medium heat. garlic and any other seasoning. Stir in onion and the flour. cooked and deboned 750 fish stock 1 large onion. Separate the deboned fish into chunks of about 1 inch sizes. 2. Stir together milk and flour. 2.4 3. Stir in the fried onion slices.

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

Add the mustard. mushrooms. 2. onion and stock. Mix flour and melted margarine. Clean vegetables. dice onion. Add the fish mixture. Simmer for 10 minutes and serve hot over boiled rice. Melt fat. . stirring constantly. Add the puree tomato sauce and salt. Add the leeks. Gradually and the rest of melted fat. Cook for 20 minutes. 2. 6. white pepper and salt. 1-Teat the vegetable oil in a saucepan and pour in the water. 2. Simmer for 5 minute 5. 3. chilli pepper and seasonings. Stir in the vinegar and cook for about 2 minutes. 3. 3 Stir in beaten eggs. Beat eggs and milk. Gradually add egg mixture to flour mixture over low heat while stirring. 2. Cover pan and cook for 6 minutes till potatoes are cooked. cover again and cook for about 2 minutes. Serve on fried fish or roasted chicken. stirring constantly until smooth. clams. Chop the celery and slice the white part of leeks. potatoes and chili pepper. Stir well. Add milk and bring to boil. 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. Place in a bowl and add onion. 4. celery. oysters. Add seasonings until smooth. Serve over vegetable salads.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. 5. add potatoes. pepper and diced tomatoes. crab). yam or potatoes. 3. thyme and curry. Remove from heat and cool.6 Method 1. Serve 6-8 persons LEEKAND POTATO SOUP 30g margarine 2 large potatoes 4 medium sized leeks salt to taste 1 onion pepper to taste 1. 4. Mix flour and half of the fat in a saucepan. Additional water can be added if needed. Add the cleaned shell fish (shrimps. 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. Clean and cut fish into bit size. 4.

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

7. cooked I small stock fish 300g smoked fish 250g washed bitter leaf 1 wrap locust bean 4 tbsp ground crayfish 250m palm oil salt and pepper to taste 2 pieces cooked cocoyam/yam 500ml water/stock 1 seasoning tube Method 1. WATER LEAF SOUP 600g beef (cut-up and cooked) 300m1 palm oil 1 ½ tsp ground pepper 4 fresh tomatoes (ground) 1 medium onion. 3. 5. lime leaf and lemon may be left out to make thin soup while other local spices may be included if desired. Add pepper. Pound the thickener (cocoyam/yam) into 2 balls. 2. Examples are ready to use pepper soup. 3. Stir in the bitter leaf and leave to simmer for 5 minutes for tastes to blend. Stir well and allow the soup to simmer for about 10 minutes more. 8. The recipes presented are simple enough for anyone to prepare. Season with salt to taste. add to the boiling mixture and cover pot. melon and apon soup preparations. Now place the melon seeds in a dry frying pan. washed and lemon grass leaves and lime leaf. Simmer for about 5 minutes. seasoning cube. Remove from heat and serve hot with pounded yam balls. They are available on supermarket shelves. Mix well. Grind melon seeds and spices to a smooth paste. Prepare stockfish and smoked fish and boil till tender. pepper and locust bean. Dissolve this mixture with a little liquid from meat stock and stir into the soup. Lemon grass. Combine the remaining water. Continue to cook. 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. BITTER LEAF SOUP 450g lean beef. Cover and leaves to boil for 5 minutes. Place over heat and toast the melon seeds until they are lightly browned. 2. 6. Now add the crayfish. 4. ground salt to taste 1 tsp ground locust bean ½ sachet seasoning mix . 4. The soup becomes thicker. Note: Goat meat offals or cut-up hen can be used in place of beef offals. fish and vegetables used. palm oil and cooked beef. 6. Put in a pot with half of the water and ½ tsp salt and cook till tooth-done. 5. Wash and cut the meat into bit-sized chunks. Serve hot in soup bowls as appetizer.8 abundance of meats. Add the beef stock. Some of the soups and sauces are available in convenience forms. salt and potash.

8. Pour vegetable oil in a sauce pot and beat the oil to slight smoking level. 5. BEEF AND FISH OKRO SOUP 250 Cooked beef.fish mixture. pepper and half of the onion. 3. 4. 8. chop onion. Mix well. Add all the ground ingredients except the melon. 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. Wash the water leaf very well and chop into small bits. pepper and salt to the soup and simmer gently until cooked. . Cook uncovered over low heat for 2 minutes or till the soup is heated through. Remove from heat and serve over hot boiled rice.place vegetable at the top of the soup. Stir well into the oil and meat: Add 1 cup of water and stir in the melon. 6. 4. 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. 6. 300m1 vegetable oil Method 1.Wash and grate okro. Cover pot and cook for 2 minutes 7.Stir in the tomato and pepper.In another sauce pan.Clean and remove bones from dry fish and add to the boiling meat and liquid. yam or plain boiled beans. pepper and tomato and set aside. 2. Stir-inn beef and fry together for about 5 minutes. stirring occasionally to prevent burning. Add the sliced onion pieces and fry till lightly brown. Simmer for 10 minutes stirring occasionally.Combine cooked beef lumps. 3. Boiled chicken in place of beef. 2. 3. heat the oil to when it starts smoking and fry onion and grated okro in the oil for 5 minutes. 4. 2. Fry for two minutes and pour okro mixture into the boiling meat. . sprinkle with salt and mix gently but thoroughly. cleaned 2 tbsp ground crayfish Method 1. Stir well and add the beef broth salt and other seasoning. 5.9 4 cups picked water leaf ½ cup ground melon 250m1 cup water dry fish. unti1 taste is well blended. Stir in the ground ingredients and allow the sauce to cook for about 5 minutes. Add the paste and keep cooking the sauce at medium heat till it is almost dehydrated and starts forming small lumps.Serve hot in large soup bowls to be eaten with pounded yam or garri balls. Stir in the fish and continue cooking.Add remaining ingredients except salt and vegetable. Wash and blend the tomatoes. Heat palm oil and fry the beef cutlets lightly. Serve with pounded yam or amala balls. Add seasoning. 7. Serves 6. bee broth or water in a pot and heat at simmering temperature.

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

Stir in the remaining water/beef broth. dry fish. Serve over the boiled yam or unripe plantain. Add the dissolved melon. Season with salt to taste. beef and bitter leaf.Add potash and palm oil. Stir in the tomato mixture and steam till almost the dehydrate. allowing it to bubble for 10 minutes. Pound till smooth. Serve warm as soup with pounded ripe plantain and starch or garri balls. 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. mix well and cook for 5 minutes with pot covered. 5. The thin soup without okro is good for dieters and adequate for convalescents. Add salt to taste. Serve warm as soup with pounded yam baits. l. 4. tin melon seed ground small washed bitter leaf 1 small marg. 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. Spinach greens may be used in place of okro. 7. Dry fish and may be used instead of chicken. Garnish with tomato wedges and serve as appetizers. 6. 4. .Boil the yam in enough water to cover the yam pieces. mixing well.Put pepper and crayfish into a wooden mortar. stir occasionally. 2.Roast the dry fish lightly and put them hot into the sauce to absorb it. 2. Wash and chop the cucumber and set aside. 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. Stir occasionally to prevent burning. Do the top of the sauce with palm oil. Stir occasionally. Cook till the melon-tomato mixture sets and forms small lumps or curdles. Debone and clean the fish. Remove cooked yam pieces and reserve t liquid. Blend the tomatoes and peppers. Mix well with pestle till oil is mixed in the sauce. 3. 4. stirring constantly. 6. 7.11 5. Mix the ground melon see and locust bean with half of the hot beef broth to a thick paste and Set aside. 3. except bread in a bowl. 5. 2. 3. if desired. Sprinkle salt over the soup and add pinch potash. Mix well and bring soup to boil again cooking for 10 minutes. Serves . Mix well and cover and bring to boil. squeeze the fish gently to soften them. 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. corn meal balls or garri balls. Add okro if desired and simmer for 5 minutes till soup is slightly thickened. Pour palm oil into sauce pot and heat till it begins to smoke.Using the pestle. addthepumpkn1eagtth and boil again for 5 minutes 9. 8.Gradually pour some quantity of the liquid into the thick sauce i’ the mortar Mix thoroughly with the pestle. 6. Chop the cook shrimps and combine all the ingredients. Add the onion and fry till lightly brown. Tin palm oil Method 1.

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

Cut them into medium size strips or slices. 3. Wash in salted water and leave to drain. Place beside the meat dish. 5. dry thoroughly. Remove. . 2. When slightly brown. Alternate chunks of meat and vegetable on skewers. 3. 3. STEAMED CABBAGE (side dish) 1 small head of white cabbage 3 tbsp margarine 1 tsp salt to taste 1 onion sliced. This can also be baked in the oven by placing in a well-grease aluminum foil which is wrapped securely. Method 1. noodles etc) with grilled or fried chicken/beef. remove from oil and drain. toss and mix completely. Serve as side dish with rice or potatoes. 2. dot with margarine and stir fry for about 3 minutes. 4.13 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. Sprinkle salt on the potato strips and fry in deep fat fryer. 6. Wash and peel potatoes.Add the seasonings and toss very well. ginger etc 12 small sized tomatoes 4 wooden skewers/toothpicks Method 1. Drain thoroughly. 2. carrots and peas. 5. kitchen wonder can be used to cut potatoes. sprinkle some pepper on them. Hear the oil in a frying pan and combine all the ingredients in the oil. 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. Wash and slice cabbage. CRISPY POTATO CHIPS 2 medium Irish potatoes per person Salt and white pepper ice water vegetable oil for frying Method 1.Peel and cut potatoes into 1. Stir. onion. Place in a fry pan.Cut carrots into I-inch segments.Cut the beef into chunks of I-inch cubes. Toss well while cooking over medium heat. 4. Soak the potatoes in ice water for about 30 minutes or 1 hour. 3. Add the salt.Combine the beef chunks and the vegetables including the drained potatoes in a bowl.inch cubes and place in ice water to prevent disco10uration. Alternatively. (If fresh) and set aside. 2. Wash onions and cut each into 4 parts. Steam the shredded cabbage for 2 minutes.Place in a grilling dish and cook over medium heat for about 30 minutes. 4-6 GARDEN EGG SAUCE . 4. Parboil the green beans. Deseed the green pepper and cut into 1-inchsquares.fry for 5-6 minutes and serve as side dish with potatoes or cereals (rice. Serve as appetizer or snack. if desired and top with ketch-up. .

Sprinkle them with lemon juice. 3. onions. Sprinkle the vegetables with lemon juice mixture and chill before serving. Server 4. Method 1. onion. sliced. pepper and prawns. Heat the oil in a frying pan and proceed to frying the onions. SHRIMP-EGG SALAD (Appetizer) 100 cooked shrimps salt to taste 1 tbsp lemon juice ½ tsp ground pepper 3 stalks celery. 2. Season with a little salt. salt and vinegar. Add the sliced garden egg and season with salt. 3. sliced sliced lettuce leaves 4tbsp mayonnaise 2 hard cooked eggs. 5. juice. Place the tomatoes on t h e lettuce leaves in between the avocados. Wash and slice the lettuce or cabbage leaves. oil. Wash and cut tomatoes into segments. potatoes or plantain. 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.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. Combine sugar. Place the salad on a flat dish lined with sliced lettuce leaves. Wash and slice green leafy vegetables. Cook for 5minutes longer for taste to blend. In a frying pan. 4. boiled or fried yam or plantain. Clean and parboil the fresh prawns shrimps if available. Remove from heat and serve with fried or boiled yam. Arrange the cut avocados on a flat dish lined with the lettuce or cabbage slices. Wash and peel garden eggs. Stir gently and heat through for 1 minute longer. 2. EGGNOG SALAD 1 egg 1 cup flaked coconut . and the scent peppers. melt the margarine and add the vegetables. Cut into thin slices an set aside. Serve hot with tomato sauce as a side dish or accompaniment for boiled or Jollof rice. 4. Chop the shrimps in to pieces. 2. Add the celery and mayonnaise. Add flaked fish if desired. tomatoes and9epper to half-cooked. 3. Season with the salt and pepper and mix lightly. Now slice the tomatoes. cut each avocados into six segments and peel the skin. pepper and onions. 2. lemon. Set aside. Cover and cook for 3 minutes till fat is absorbed. Wash. Garnish with the egg slices and chill before serving SAUTE SPINACH GREENS 500g greens (spinach or fluted pumpkin) 1 medium onion Margarine or vegetable oil 2-3 fresh scent peppers (optional) salt to taste 1 green scent pepper 100g fresh prawns Method 1. 3. Method 1.

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

Arrange the prepared vegetables around the bowl. Remove the large outer green leaves. Chill before serving as appetizers CRUNCHY CAULIFLOWER 1 large head cauliflower 1 onion. 6. sliced 4 tbsp margarine 2 carrots. vegetables wash in salted water or vinegar solution. 3. chopped Salt to taste Method 1. Now toss and mix all the vegetables in a salad bowl or arrange them in layers. Makes 8 servings. Wash again with vinegar and salt solution. Trim off the hard stem and cut cauliflower well small chunks. Mix all the remaining ingredients in a bowl and place in the c of a flat dish or tray. leaving the pale green leaves. Cook for about 5-6 minutes and drain off the water. Wash and slice cabbage and lettuce thinly. Peel and dice carrot and cook in boiled water for 5minutes. 3. Chill well in the refrigerator and serve with salad cream. Garnish with egg white slices around the dish and the yolks as topping on the cauliflower. Drain off the water and cool. 4. Stir-fry for3 minutes and serve hot. 1 medium beet root diced blanched ½ green pepper diced salad dressing/cream/mayonnaise Method 1. 2.16 1 cauliflower in chunks ½ graded onion 3 large firm tomatoes in sections 2 tbsp milk 2 cucumbers in slices Method 1. Drain the green peas and baked beans and 5. Wash cauliflowers well and place in salt water. peas and baked beans. 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. 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 . 7. 2. pepper and cooked cauliflower. The mi serves as a dip for the vegetable. Set aside to drain. Stir in the carrot slices. Peel and slice cucumber thinly. with lettuce leaves as under liners. Melt the margarine in the small frying pan and add the onion. Alternatively. sliced diagonally 2 hardboiled eggs 1 green chill pepper. Garnish the top with egg slices. 4. 3. 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. Season with salt if necessary. Prepare the vegetables (the first five ingredients).

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

Use sharp knife to scoop out the inside of the pineapple and reserve the shell. . 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. Gently toss the ingredients together. 2. 4. 3. Garnish with few shredded carrots or sweet red pepper. Allow syrup to cool. Add the salt and mayonnaise or cream. 5. 3. In a large. celery and sweet corn. Toss them lightly together and season with salt and white pepper. Cook the sugar in the pineapple juice or water until it dissolves. making sure that the eggs dc not scatter much. The leafy end serves as cover for the larger part of the pineapple. Squeeze out the juice from one lime and pour over sliced bananas to prevent browning. Prepare the other fruits by slicing bananas and chopping others. 5. 6. Serves a starter on appetizer or a snack with crackers/toasted bread. Add the cream or mayonnaise and toss lightly. Cut across the pineapple to the leafy end smaller than the other part. 4. Now fry the onion in small fat or oil until golden brown and add to the salad. Serve chilled. 1. Add the syrup to fruits and mix up gently. 6. green pepper and white pepper in bowl. 4. combine all ingredients. Line a flat dish with the lettuce leaves. 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. chopped celery. Chop the shrimps and dice only 2 cooked eggs. 2.18 Method 1. 3. Refrigerate before serving into cocktail glasses. Combine all the fruits in a bowl and set aside. 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. Spread the egg salad over the lettuce leaves and garnish with the remaining eggs (cut in segments) or seeded tomatoes. 5. Prepare the other vegetables and combine the diced eggs shrimps. 3. green pepper. excepts salad cream. 2.

Combine oranges. peeled and chopped. Reserve mayonnaise to time of serving. 4. Boil for another 5 minutes till syrup thickens. Cover and chill for at least 1 hour and serve in dessert cups or cocktail bowls as dessert. lemon Juice. shred cabbage and put in a bowl containing ice water and the vinegar or lemon juice. Now shred the green pepper. 6. Makes 8-10 servings. Decorate with lime slices. Sprinkle vanilla. 5. Filltl4e pineapple shell with the mixed fruits. Using the kitchen wonder. 2. Toss them well in a salad bowl. SUGAR SYRUP FOR FRUIT SALAD 100g sugar 250ml water Method 1. Serves 8-10. cover bowl and chill in the refrigerator. 8.19 7. pile high the shell. using the fruits that have been washed. Also’ clean the carrots and onion. Add the mayonnaise and serve. all spice and nutmeg over the fruit mixture and toss well. Place water and sugar in a sauce pot and heat till sugar is dissolved. Combine all the ingredients. Add orange juice and honey. watermelon and pineapple in a mixing bowl. coconut. Season with salt. sugar and pepper. 3. drain the cabbage and other vegetables thoroughly. Mix up thoroughly. . 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. After 301 minutes. 3. 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. 2. 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. 2. SPICED FRUIT SALAD ¼ water fl’1eOfl (diced) 250m1 orange juice 50e. cover with the leafy end and chill. currants. chop onion and grate the carrots add these to the cabbage in the bowl of salted ice water. Leave it to cool and pour over a bowl of fruit salad. Wash and cut the green pepper to remove core and seeds. Wash cabbage very well.

Grape fruit can be used in place of orange. Combine all the sieved ingredients in a bowl and add milk gradually. Now clean fish chop onion and leafy vegetables and set aside. With a little water left in the cooked beans-maize. Sprinkle a little salt over the yams. Keep chilled. Mix well and place in a greased baking dish. 3. BEANS AND MAIZE POTTAGE 1 ½ marg. 4. Tin shelled fresh maize 3. Bake over medium heat in the oven for 30 minutes. Add the vinegar gradually too. Serves 4-6. cover pot and boil for 5 minutes. Whisk very well. 1 ½ tsp sugar ½ tsp white pepper Method 1. Wash and parboil beans till half cooked.peppers (chopped) I large onion (sliced) 2 medium tomatoes (chopped) 2 tbsp crushed crayfish 1 milk tin dry prawns 2 marg. Add potash if desired. . 3. Serve as appetizer for breakfast or dessert. 2 yolks from hard boiled eggs. 4. tin beans (uncooked) 2 marg. cover the pot and bring to boil. Tin large chunks of dry fish salt to taste water salt to taste 3-4 tbsp crushed crayfish 1 medium onion Method 1. 2. 4. When yam is almost cooked. sprinkle the ground dry pepper and add the fish. Cook for about 25 minutes or till yam cuts are cooked. 2. Stir very well to mix up the ingredients. Cooked for 1 minutes longer and s e r v e warm as a packed meal or main dish. Mix well and serve as topping or sauce for vegetable salads. Sieve all the dry ingredients as well. Add maize to the beans and cook both until soft. and blend in the vegetable oil. 4. Peel. Taste for salt and pepper. Sort and wash the maize. Add the palm oil and the other ingredients. 3. Makes 4 servings. Cover pot and boil for about 10 minutes till liquid become a thick sauce and yam cuts have absorbed some oil. 6. 2 tbsp vegetable oil 2tbsp white vinegar/lemon juice 3. 7. 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. 3. crayfish and onion. 5. Simmer for 5 minute e s more. mixing well. Place yams in a saucepot and fill with enough water to cover the yams. Serve warm as a main dish. 2. SALAD CREAM (MAYONNAISE) 1. wash and cut yam into 2 inch squares. Stir well. pour the palm oil over all the yam surface. Add the leafy vegetable and stir well. dry mustard 4. 4 tbsp evaporated milk ½ tsp salt 2.20 2. stirring gently to distribute the ingredients well. Press the egg yolks through a sieve to smooth. Serves 4.

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

Steam 35minutes. Serve as side dish for stewed beans or rice dishes. y potatoes. 5. Wash and peel plantains. salt Vegetable oil for frying Method 1. PLAIN BOILED BEANS 1 cup beans Pinch potash 4 cups water pinch salt Method 1.Place the pot and pour in boiled water through side of the pot to the level of the packings. Note: Tomato paste may be added to improve colour. Serves 4 CRISPY FRIED UNRIPE PLANTAIN SLICES 2 medium unripe plantain ½ tsp. 2. Wash and peel the plantains. onion (as desired) 1 cup palm oil or groundnut oil cooked meat/dry fish Method Boil beans and meat together. Serve as snack. Add salt to taste. 4. Using a knife or a portable slicer. 4. Corned beef may be used in place of sliced eggs. serve warm with pap for breakfast as side dish with jollof rice. Remove and drain. Cover and cook to bind the ingredients. 3. 4. Heat oil in a frying pan to moderate temperature and fry the plantain slices till lightly brown on all sides. 2. Add Potash to soften the water and facilitate the cooking. Serve with tomato sauce (stew) and plain boiled rice. ground pepper. Boil for about 40 minutes or until soft cooked. 4. DRY CORN AND BEAN STEW .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. FRIED RIPE PLANTAIN SLICES 2 large ripe plantains 1 ½ tsp. Serve as side dish to plain boiled rice. Fold and leaves properly before arranging in the pot. Slices may be lengthwise or crosswise.Stir the mixture well again and scoop one or two spoonfuls into greased aluminum cups or wrapping leaves. Make 5 servings. Salt palm oil/vegetable oil for frying Method 1. Stir well and season with salt to taste. Heat the vegetable oil and fry till crisp. Add sliced onion and crayfish.22 well. 6. Sprinkle salt all over the slices and set aside for 5 minutes 3. Stir to thicken. Sort beans. Sprinkle salt all over and toss well. Scoop into colander for oil to drain off. BEEF STEW 2cupsbeans Enough water to cook beans Salt to taste Crayfish. 2. 3. Cook for 20 minutes and stir in the oil and ground pepper. wash and begin cooking in the plain water. Leave to simmer till beans is well cooked but not broken. Make 12-14 cups or wrappings. yam. cut plantain about 1/8 inch thickness. Slice them diagonally in ¼ inch thickens to a bowl. boiled unripe plantain or fried ripe plantain. plantain or fried potatoes and plantain.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

36
and plumpy Com starch is available for use to thicken sauces and breakfast meals. Rice is available in regular and parboil forms. It is basically carbohydrate but has little protein and contains some amount of thiamine and mineral. It is the worlds second most important grain. Rice, like other cereals, increase about three times in volume during cooking because it has the ability to absorb moisture. In cooking rice one measure of regular rice requires about two and half measures of liquid. The parboiled variety requires more while the pre cooked type requires less liquid. The long grains are less likely to sick together during cooking than the short. A small amount of oil ( ½ teasp oil to 3 cup of rice) added to the cooking water will prevent the rice from sticking, foaming and boiling over. Rice may be cooked in the oven or on surface cooker. Wheat is a major grain from which flour, breakfast cereals and pasta products are produced. Cereals and pasta products (Macaroni, spaghetti, and noodles) are processed and enriched and made ready-to- eat or partially cooked. MACARONI WITH CHILI 300g ground beef 1 large onion 1 large green pepper, chopped 4 fresh tomatoes chopped ½ can kidney beans 4 fresh chili pepper sliced 1 tsp grated garlic 2-3 stalks celery or leeks 2 seasoning cubes 1 small can tomato puree 1 pack uncooked elbow macaroni 2-4 tsp groundred pepper ¼ tsp paprika 1 tsp salt 6 tbsp vegetable oil 1 tsp grated ginger ½ tsp curry

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

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

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

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

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

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

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

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

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

9. Let dough rise for another 40 minutes or till double in size. Sieve the flour. Add milk and mux. Dissolve the yeast in half of the warm water. Mold back each carefully to seal the hole. 4. 3. Heat the vegetable oil in a deep frying pot to a moderate temperature. 8. 3. Place them on a well-floured tray. Make a well in the centre of the flour mixture and pour in the fermented yeast and remaining warm water. 1 . 5. cover and allow to prove until double in size. Roll doughnuts in a tray containing sugar. Tack each firmly with lightly wet fingers. Deep fry the doughnuts till golden brown and drain off fat. 5. Using a round cutter. 4. strawberry etc) vegetable oil for deep frying Method 1. Turn dough into a flavored board and knead briefly. Cut with doughnut cutter that has a hole at the centre and place in a greased tray to proof. 2. to the mixture add to mixture. Slightly beat eggs in mixing bowl. Leave in a warm place to prove until they are well risen (double in size) 6. Add the dissolved yeast and gradually mix in flour into a smooth dough. (See pp). ensuring that the heat is not too high or too low. 6. . Then place dough in heated deep oil and fry until golden brown. 2. salt and nutmeg into a bowl and rub in the margarine. Knead lightly. 7. Sift the &y ingredients together and add to egg mixture. JAM FILLED DOUGHNUTS Basic doughnut recipe fruit jam (pineapple. . 3. Place them on a greased tray and cover with thin polythene. prepare the dough according to the instructions for preparation. Serve as snack or tea dainty. Divide the dough into round doughnut shapes without hole al the centre. Combine milk and flour.44 1 ½ tsp dry yeast 3 tbsp margarine 1 egg 3-4 tbsp dry milk 85m1 warm water ½ tsp nutmeg vegetable oil for deep frying Method 1. Add beaten eggs. 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. 2. 1-leat vegetable oil to faint smoking and fry doughnuts a few at a time until that are golden brown and ate well cooked. about 1 tsp in each hole. Add one tbsp sugar to facilitate fermentation of the yeast. Drain off an roll them in sugar if desired. Press a floured thumb into each doughnut and add a little jam. salt and nutmeg. 3. 2. add sugar and mix thoroughly. sugar. Ferment yeast in half of the warm water. 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. Roll the cooked doughnut on granulated or icing sugar. Beat dough with the hand and knead thoroughly till dough is smooth and moderately soft. Ad vanilla and mix well. 4. 4. Roll out to floured board 1 or inch thickness. roll ot dough to Y2 inch thickness and cut out round shapes. Gather mixture lightly and set aside for 1 0 minutes. Take the basic doughnut recipe. Add the melted margarine.. 5. In a bowl mix margarine and the remaining warm water. Place in a warm place to rise till double in size.

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

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

2. 2. Sieve ‘flour with baking powder. Make 12 small cakes. Nutmeg (grated) 3 tsp baking powder 4 egg. QUEEN CAKES (RUBBING . Stir in lemon rind and mix well. 8. Cream margarine and sugar thoroughly until fluffy: 3. sugar and vanilla together with electric mixer or wooden spatula. baking powder. 2 tbsp desiccated coconut or currants can be added when mixing. 4. Gradually pour beaten eggs into the creamed mixture.47 should have good shapes and rounded but slightly peaked tops. Top with currants if desired and hake in moderately heated oven for 20-30 minutes. salt and nutmeg into a bowl. Add the washed eggs. Add the lemon juice and the milk gradually as the constituency becomes stiff. Cream margarine. Beat egg and stir into the flour ingredients. it means the cake is baked. Always use a skewer or knife to check if cake is well baked by piercing the knife through the cake. Bake in pre-heated oven of 325 (gas mark 2) for about 20 minutes. Now add a half of the milk and a second of the flour. Fold in well 5. 3. salt and nutmeg. Add ½ of the flour into the eggs mixture and fold and in the flour mixture. 2. Sponge cakes must be light with firm spongy texture that springs back when pressure is applied. 6. 4.IN. one at a time. 3. Cream well until the mixture is light and fluffy to a dropping consistency. Sprinkle lemon rind over remaining flour. beaten well in each addition. sieve two times. well beaten 1 tsp vanilla 1 tbsp lemon/lime juice Method 1. Add vanilla and cream well. 5. When baked remove from heat and place on cooling racks. Note: currants can be added to the flour before folding in or top of the queen cake as decoration before baking. When the knife comes out clean. Having all ingredients at room temperature. alternating them. MARBLE CAKE 400 grams sifted flour 4 tsp baking powder 200 grams margarine 200 grams sugar Drops pink colouring 1 ½ tsp vanilla ½ tsp nutmeg 7-8 eggs 100ml-l50ml milk 1 tsp chocolate/cocoa powder or 2 tbsp browning Method 1.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. QUEEN CAKES (CREAMING METHOD) 300 grams sifted flour 80ml milk 1 50 grams margarine 1tsp. Sift the flour. 7. lime/lemon rind 150 grams sugar ¼ tsp. and beat with wooden spoon. . Rub in the fat and sugar into the sifted flour ingredients with finger tips until the mixture looks like bread crumbs. Finally fold in the last portion of the flour mixture and remaining milk. Spoon mixtures into well greased queen cake pans or paper cups. Note: 1 ½ tsp vanilla. Grease cup cake pans and fill the pans. until well mixed Add baking powder and nutmeg into flour.

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

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

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

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

Sift the flour. Stir in the dry ingredients into the milk egg-mixture. Alternately mold batter in balls and drop in the heated oil. 2. Stir in the fermented yeast with a Spoon and beat the mixture lightly. Using a wooden spoon. Serve as a snacks. 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. 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. margarine. Serve with honey or pancake syrup. Mix the sifted flour. 2. Fry until the mixture is light brown and remove with a straining spoon. Heat the oil for frying and use oiled spooned to scoop the mixture. Stir in the nuts and mixed fruits. 5. Cover and allow to ferment till it bubbles (1 5 minutes). Yields 1 serving of4 pancakes. Drain out oil and serve as snack. 8. Pour ¼ of the batter into the centre of the pan over medium heat until bubbles form. When brown. 4. remaining sugar and salt in a bowl. milk and vegetable oil. rise to the top and become popped. Allow to cool and cut into squares to serve as finger food. Fry until golden brown on all sides.52 5. 4. sugar. 6. Cover bowl with a damp towel and place till it doubles it original size or leave in the refrigerator over night. test for doneness and remove from heat. Dissolve half of the sugar in the yeast. Pre-heat the oven. 5. Beat the batter until it is smooth. 7. 3. Cover and set aside for about 10 minutes. 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. Flip the pancake cover to brown the other side. . 3. 7. Stir in the milk and mix thorough. Sift sugar. At this time the underside of the pancake is golden brown. salt and baking powder till the mixture becomes crumbs. beat the mixture lightly for about 3 minutes. Lightly grease medium-sized baking pan and pour the batter into the pan. Beat and drop the batter in balls from oiled Spoon into the hot oil. 6. 3. Mix the flour. salt and baking powder. flour. 4. Add scrambled eggs or sausage as breakfast dish. PLAIN BREAKFAST PANCAKES 10 tbspflour ¼ egg 2 tsp sugar 125ml milk ¼ tsp salt 1 tbsp vegetable 1 ½ tsp baking powder Method 1. Heat vegetable oil. salt and baking powder combine then in small portions with the fat mixture by folding in and alternatively adding the spices and flavoring. Make a well at the centre of the flour mixture and add one beaten egg at a time. 5. Bake in the pre-heated oven for about 45 minutes. In a separate bowl beat the egg. 9. 2. fat. Heat a heavy frying pan (small sized) on top cooker and grease the bottom lightly with a teaspoon of vegetable oil.

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

Roll dough on lightly floured board to a 4 by 12 inches in rectangle of ½ inch long thickness. which now gives 4 sausage rolls. Fold over the rolled pastry from the long side until the rectangle makes 3-4 folding. Sprinkle flour into the mixture. Rub in the fat into the flour. Handle dough as little as possible and place balts on a floured board. 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. . Using the rolling pin. In a bowl cut in the margarine and rub in to have flour crumbs. 6. chopped and boil 2 ½ margarine or vegetable oil Method 1. Add carrots. Spread the corned beef evenly over the surface of the flat dough as for sausage roll. 4. Prepare the margarine or oil pastry. CORNED BEEF ROLLS 300g flour 100ml cold water 150g margarine 1 small can corned beef Pinch salt 1 beaten egg for glazing Method 1. Roll up the remaining pastry. 7. Add the beef broth. roll out the dough into Y2 inch thickness in rectangular shape. 4. Cook for 8 minutes until beef is cooked. 3. 3. spread the mixed sausage on the surface of the rectangle. Make a well in the centre of the mixture and add water gradually to form a past. peas. Fry for 2 seconds and then add minced beef or fish flakes. 2. Seal the edges and use a knife and cut into 2 ½ to 3 inches sizes. 6. Add baking powder. Mix the sausage and curry or nutmeg. Gather the mixture in small balls without kneading. water and the seasonings stir well to mix up ingredients. 5. Using a spoon. 4. Remove 2-3 tbsp of flour mixture for rolling out. melt margarine or heat oil and add onion. In a saucepan. 3. nutmeg and sa1t Toss together until mixture forms crumbs. SAUSAGE ROLL 250 grams beef sausage ½ tsp curry or nutmeg Basic pastry recipe 1 egg (beaten) for glazing Method 1. Sift flour and salt 2. Place the rolls on a greased baking sheet or tray and glaze the tops with beaten eggs. 8. 5.54 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. Bake in preheated oven for about 40 minutes or till light brown. 2. Stir-fry for 2 minutes and remove from heat. 5. folding in and stirring well un flour is well absorbed. Roll over in two or three folding. 9. See diagram for rolling out cutting guidelines. Brush milk or egg wash on top and bake in pre-heated 3500f heated oven for 30-40 minutes. Use fork to cut the top of the rolls and place in greased pan. Rub the sausage generously along the centre of pastry.

Cut into rectangular shapes and fill them with the cooked fish filling. 2. Stir well and sprinkle in the flour to bind the ingredients. salt. pressing together to form a whole egg again. curry. Make a thick paste with flour remaining margarine. Peel the boiled eggs. flour board with reserved mixture. Use paste (flattened) to cover each filled egg coated first in flour pinch the joining edges for proper sealing of the paste. 3. Serve wit groundnuts as snack. 4. Add cold water and bind together. 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. 5. Place the yolk in a bowl with the minced fish. 3. 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. pepper. Spread the filling all over the dough surface and roll the rectangular pastry in two or three folds. 5. cut length wise through the middle and scoop out the yolks. 5. Gather the mixture into a ball and roll into ½ inch thickness on a board. Gather dough into balls and leave for 10-15 minutes for flour absorb liquid well. seasoning and water. 4. Split into 2 sections again and garnish with cucumber slice to serve. Pre-heat oil and fry until light brown. 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. 2. milk.55 2. Divide the yolk mixture into 4 equal portions and fill 3 each egg (half of white) with the yolk mixture. 6. Now roll out on floured board into 1 ¼ or ½ inch thickness and cu into cubes or dices. If heat is too low or much quantity is fried at time. Drain and serve hot. Add 1 tbsp margarine and 1 tbsp milk to the egg yolk and mix well. 3. Cut in margarine into the flour and gradually sprinkle water into the flour and mixture to moisten. 7. Heat the vegetable oil and onion in a frying pan for 2seconds. pepper. 6. 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 . Note: Corned beef or sardines can be used as alternatives. the chin-chin will soak the oil and will no be crisp. Do no knead pastry. 3. Seal the edge of the last fold with little water. salt ingredients thoroughly. Cover each half. flour and salt into a bowl. Add the flaked fish. Sieve the baking powder. Allow chin-chin pieces to drain off oil after frying. b) Pie shell (pastry) 300g flour ½ tsp salt 100g fat ½ tsp baking powder 60-80ml cold water 1 egg for glazing Method 1. 4. 2. Stir-fry for 2 minutes and remove from heat to cook while pastry is prepared. 6. Heat oil in deep fryer and fry the rolled up egg till golden brown.

Now coat the shelled egg with remaining flour and wrap each egg. heat until the coating is golden brown on all sides. Taking one at a time. Put the mixture in to the greased pan over the paper and spread evenly.56 Method 1. After 5 minutes of whisking. without stretching. FRIED PIES 300g flour ½ tsp salt 100g margarine 50. sugar and salt together 3. Now sprinkle the remaining flour and continue to fold in until flour is completely absorbed. add the sugar lightly and continue to whisk until the egg mixture has doubled into size and become thick and creamy. 5. Fill each pie shell with the prepared filling. Gather the soft dough in a ball. 8.80m1 water ½ tsp baking powder Beans. Coat the remaining eggs. 6. vegetable oil for frying . 5. Make a well in the centre. 4. turn out the cake on a sugared paper and remove the baking paper carefully. 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. Serve as snacks. Grease a swiss cake pan and line with a greased paper. Heat oil for deep frying and cook the eggs under moderate. Sieve baking powder into the sieved flour and sieve the sugar separately. When baked. Now whisk. drain serve as snack or cocktail. Damp the rim or edge of the pie shell with water and seal the rim of the pie firmly 6. 6. 7. 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. 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. Cut into smaller rolls. 8. mix flour. Bake in a pre-heated oven until golden brown and firm. Fold in lightly with a metal spoon. Remove sugared paper and cool the roll on a cake rack. 4. Roll out pastry about ¼ inch (1/2 cm) thick. Remove the beaten egg from the top of the hot water and sprinkle half of the flour over the egg mixture. Sieve flour. SCOTCH EGGS 4 hard boiled eggs 4 tbsp bread crumbs 200g beef sausage ½ tsp curry 2 tbsp sifted flour . 2. Use a pastry cutter to cut pie shapes. 5. 3. fish or meat filling (already prepared) 1 ½ tsp sugar Vegetable oil for deep frying Method 1. 3. 2. Fry pies in heated vegetable oil till golden brown. Add cold water to make the dough. add the water gradually to make a fi r m paste while handling the mixture as little and lightly as possible. Cut the margarine into the flour ingredients. Gradually fold in the vanilla and warm water. 4. The water should not be too hot the bowl should not touch the water to prevent the eggs from curding. Now spread the warm jam all over the surface of the rectangular-shaped cake. salt and baking powder into a bowl 2. 9. Rub in the margarine for the flour mixture to form crumbs. Peel hard-boiled eggs and set aside. 7. Reserving one table spoon of flour. with a portion of dough. sugar. Break the eggs into a mixing bowl and place the bowl over a pan of hot water. share the dough in to 6 portions and flatten each portion to ¼ inch thickness.

Blend in vanilla. Mold the eggs properly to maintain egg shape. SANDWICH COOKIES 180g margarine 120g light brown sugar 1 egg yolk 1 tsp vanilla 240g flour . baking powder and salt. 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. eggs and flavourings. 6. Stir in sifted flour. Remove. Make 20. 3. sugar. Cool and decorate with coloured icing sugar pipings. 8. Makes cookies. 6. 7. 3. Heat vegetable oil in a deep fryingpotandfryforabout6 minutes till sausage is cooked through and coating is brown. Sifted dry ingredients and cut in the margarine into flour and spices. 5. drain and when cool. Using both hands. Chill until dough is easy to handle (about 30 minutes) 4. 4. 2. Roll out dough on a floured surface and use cookies cui to cut into shapes of ½ inch thickness. 3. Stir in beaten egg and water/milk. 2. Roll into inch thickness on lightly floured boards. Mix sausage with curry. 3. mixing well. Cover with bread crumbs and coat them lightly. cover the eggs generously with the sausage. Makes 24. 5.57 Beaten egg Method 1. SPICED COOKIES 350g sifted flour ½ tsp nutmeg 1 egg lightly beaten Pinch salt l00g sugar 150g margarine 2 tbsp cold water/margarine ½ tsp dry ginger Method 1. 7. 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. Cream butter and sugar until fluffy And egg and beat well 2. Add flour. Mix properly and chill1 hour. Shape with assorted biscuit cutters. 4. Put on baking trays and bake for 6-10 minutes or until edges just begin to brown. Peel the boiled eggs and lightly four them gently. cut in longitudinal sizes. Cut into shapes with biscuit cutter. a small at a time. Bake in 4000f oven (mark 3) for 7-8 minutes until lightly browned around the edges. lemon and coconut chill dough in cellophane for 30 minutes. Mix together margarine. Roll dough into V2 inch thickness. mixing thorough. Serve as cocktail tea items. Roll the coated eggs first in flour and dip into the egg wash. 2. Place in greased baking trays and bake for 10-15 minutes. 4.

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

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

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

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

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

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

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

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

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

6. Alternatively. baking powder/soda. and all spices in a separate bowl. Spoon the fruit chunks evenly over the batter. 4. 5. Make 6 servings. Makes 10 serving. FRUITED ICE MILK 1 firm mango. 2. 3. Arrange the filled cups in a around pan and add ½ inch level of water to the baking pans. Sieve well Add the raisins. Mash the pawpaw chunks to smooth paste Add to the orange juice and sugar mixture. When set remove from heat and place upside down in dessert bowls to serve. 4. 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. Add the remaining ingredient and mix together. 4. Mix salt. Pour the mixture into the greased pans and bake in pre-heated over for about 30 minutes or until set. Serve into dessert plates and top with ice cream or vanilla sauce. Add the sugar. 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. 5. diced ¼ watermelon diced A 100g sugar 1 can evaporated milk 2 slices pawpaw. Melt margarine in a square or round cake pan 2. diced 100g raisins . Wash peel and chop pawpaw 4. flour.67 Method 1. Cream margarine and sugar till fluffy. Pour into the pan with the melted margarine. Pour into a bowl and stir in the orange/pineapple and lemon juice 3. orange and mango ½ tsp nutmeg Method 1. Bake in 350 of pre-heated oven for 45 minutes 6. In a bowl. Add vanilla. 5. 3. egg and milk. flour. Spoon into well-greased custard queen cake cups ¾ fullness. Grease generously two shallow round pans. Bake pudding over medium heat till it is set (about 20mmutes). Blend in the milk gradually 2. Remove syrup from heat and cool. nutmeg and baking powder Stir in the milk until smooth 3. mix flour. sugar. Sieve all into a plastic bowl and place in the freezer for 1-2 hours until mixture is mushy or fairly set. PAW PAW ICE DESSERT 225 grams sugar 600 grams ripe pawpaw 250m1 orange/pineapple juice 1 large lemon juice 50m1 cold water Method 1. Add flour ingredients to the creamed margarine mixture and blend well. 6. Heat the cold water and sugar in a pan till the sugar dissolve 2. pudding may be streamed on top of the cooker. salt and baking powder together. FRUIT COCKTAIL DESSERT 125 grams margarine 130 grams flour 100 grams sugar 180ml diluted milk 100 grams each chopped 2 tsp baking powder Pineapple.

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

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

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. 10. making sure none of the egg yolks get into the white and beat gently to stiffness. In a mixing bowl. 15. Apply sugar syrup or jam all over the surfaces of the cake. 9. 5. Brush off cake crumbs and position the cake properly on the cake board. Beat well with a mixer or wooden spoon. SUGAR PASTE ICING 1kg icing sugar (sifted) 3 ½ tbsp liquid glucose (warmed) Colouring Jam or syrup 2-2 ½ medium egg white 2 tbsp glycerin corn flour . 4. 4. 13. These include cups. vanilla and half of the milk in a mixing bowl. 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. Separate egg white from the egg. 3. Use a pastry brush to remove loose crumbs from the cake. It Is usually expensive but use full for perfect finish. BUTTER CREAM ICING 1kg icing sugar (sifted) 2 tsp vanilla essence 75ml tbsp milk (diluted) colouring One 8 inch diameter baked cake Jam or sugar syrup 1 tbsp lemon juice 250g soft butter or margarine/solid shortening Method 1. Mix Bowls: Plastic. glass or stainless steel bowls that are easy to hold and is provide good support. Stainless Steel/Sifter: This should be well designed to provide fast and Efficient sifting. Reserve the remaining sugar. Add the glycerin and lemon juice. Spread the icing as second coating on the cake by following the steps for icing described in this chapter. Re-beat the icing mixture and spread generously over the cake surface. 5. 3. 6. For icing.70 9. gradually stir in sifted 900g icing sugar arid egg white. 12. 7. 2. Add remaining sugar to make icing stiff if necessary. Icing can be used for piping and more 2tsp milk can be added to stiff icing to thin the icing. 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. 6. Place the cake on a cake board. Set aside for it to dry in order to prevent the cake crumbs from appearing when the second coating is applied. Place margarine. syrup/jam for cake icing to stick well to the cake. allow coatings to get dried and use stiffer consistency for piping desired decoration on the cake. They are useful in making decoration and flowers using sugar paste fondant icings and mexican or petal paste. 8. Measuring Tools: Items for measurement with easy-to-read measurements for both liquid and thy measurements. 7. Remove about 4 tbsp of the icing in another bowl and spread all over the cake surfaces as first coating over the cake. 2. spoons. Stainless Steel Whisks: Long egg whisks with solid handles provide good control and makes whisking easy. The cake with sugar. jugs and scale. Continue beating till the mixture is stiff but is of spreading consistency. Gradually add the remaining milk and beat till the mixture is smooth and fluffy in consistency. Add more sugar to make icing stiff if necessary. 11. 14. Follow the icing tips presented in this book. Icing can be stored in the refrigerator for 2-3 days or even 3 weeks in air tight container. Cover and set aside for about 30 minutes. using palette knife or spatulas. Sift the icing sugar. Cutters: These are available in different shapes and sizes. sifted icing sugar. 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. Cream with wooden spoon or electric mixer.

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

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

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

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

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