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.

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

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

Mix flour and half of the fat in a saucepan. Cover pan and cook for 6 minutes till potatoes are cooked. 3. Add the fish mixture. Add seasonings until smooth. white pepper and salt. Stir in the vinegar and cook for about 2 minutes. stirring constantly. 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. 3. celery. chilli pepper and seasonings. crab). potatoes and chili pepper. clams. Mix flour and melted margarine. Clean vegetables. Add the mustard. oysters. . Gradually and the rest of melted fat. 3 Stir in beaten eggs.6 Method 1. Stir well. Melt fat.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. 2. Remove from heat and cool. Add the cleaned shell fish (shrimps. 1-Teat the vegetable oil in a saucepan and pour in the water. SEA FOOD SOUP 300g large shrimps 300g oysters 300g clams 1 or 2 medium fresh pepper (chopped) 1 cooked fish (flaked) 1 can mushroom (sliced) 3 large tomato (cubed) 300g crab meat ½ tsp curry 1 medium onion ½ tsp thyme 1 tsp white pepper 1 can tomatoes puree/sauce 500m1 water 2 tbsp vegetable oil Method 1. 2. Serve over vegetable salads. Additional water can be added if needed. dice onion. cover again and cook for about 2 minutes. thyme and curry. Beat eggs and milk. stirring constantly until smooth. 4. Simmer for 5 minute 5. mushrooms. Serve on fried fish or roasted chicken. 4. 2. Chop the celery and slice the white part of leeks. onion and stock. Add the leeks. 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. 3. Gradually add egg mixture to flour mixture over low heat while stirring. 4. Clean and cut fish into bit size. pepper and diced tomatoes. 5. Cook for 20 minutes. Add the puree tomato sauce and salt. 6. Add milk and bring to boil. add potatoes. Place in a bowl and add onion. 2. Simmer for 10 minutes and serve hot over boiled rice. yam or potatoes.

4. 7. 2. They may be light or thickened. When cooked. to thicken and to stabilize the soup products. Simmer for 5 minutes.7 4. 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. Palm-oil. 2. soyabean and melon-oil are the popular types of fats used in the preparation of the soups and sauces. Add diced onion. Most of the soups and sauces don’t need garnishing because of their colourful natures. they are highly valued aspects of meals. seasoning cube and add pepper to taste. 8. celery and spices. groundnuts. 4. corn and celery are cooked. 5. 6. Serve hot over plain boiled spaghetti. cornstarch and cassava starch pastes. garlic and ginger in a saucepan. Serve 6-8. onion. remove the bones or debone the chicken Cuts. 3. 7. Stir in the corn and eggs. Put minced beef. cotton as well as yam. Wash and cook the chicken with the water to cover it in the pot for about 20 minutes. Cut the fleshly parts into small slices. Simmer for 3 minutes to improve taste. various optional ingredients are use a to thicken the soup. Serve hot with crackers as an appetizer. SPAGHETTI SAUCE 400 ground beef 2 tbsp vegetable oil 1 small onion 2 fresh garlic grated ½ large grated ginger 2 large fresh tomatoes (cubed) 1 tbsp flour 300ml water 1 tsp sugar 1 tbsp vinegar 1 green pepper (chopped) 1 can tomato paste pepper and salt to taste 1 seasoning cube Method 1. Mix together flour and vegetable oil and set aside. apon (agbono). discard the bones and return to the stock. spinach. Remove from heat and stir in milk before serving as appetizer. vitamins and minerals. 3. 5. NIGERIAN SOUP AND SAUCES Nigeria soups. waterleaf. salt and flour. Thicken the soup with the flour mixture and cook till onion. rice or macaroni. Also. cocoyam. Thin soups such as pepper soups can be served alone as appetizers. They are usually used a accompaniments or toppings to carbohydrate food forms. and pumpkin leaves are generously used in either fresh or dry forms. Vegetables like bitter leaf. The list includes assorted edible seeds such as melon. 9. Gradually add water and vinegar to the flour mixture and stir into the ground beef mixture. Most soups and sauces are normally composed of assorted variety of ingredients that are rich in proteins. Various types of local spices and condiments re usually added to soups to enhance flavour. 6. Apply heat and cook until beef is cooked (about 10 minutes). green pepper and chopped fresh tomatoes. turning the soup gently. Make a batter with some of the broth. Season with salt. Stir in the tomato paste. stews and sauces are similar to continental types. the . Although they do not make complete meals. plantain. groundnut-oil.

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

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

3. Season with salt. Place palm oil in a sauce pot. Stir in all the chopped vegetables one after the other and cover the pot to steam for 3-5 minutes. 4. 3. 4. without overcooking.Add the palm oil and apply heat to cook for 5 minutes. Add beef broth (100ml) and cover to simmer. 2. 7.10 Note: To improve the drawing consistency.Prepare the dry fish. Add the chicken broth and bring to full boiling. 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. stirring once. 4.Wash okro fruits thoroughly and grate coarsely. Stir in the chopped vegetables and cook for about 2-3 minutes. Method 1. Wash and chop the vegetables and onion set aside.Remove from heat and serve with hot Amala. pounded yam or cassava meal. 3. 2. 2. 6. 5.Add the seasoning cube. Serve hot with pounded Yam. cleaned fish and fermented melon and the seasoning cube. prawns and cooked beef and place in a sauce pot with the beef stock. 6. cleaned and boneless dry fish.Stir in the grated okro and keep the soup boiling uncovered. Fufu orAmala balls. season with salt and cook in 200ml water until cooked. Semovita. dissolve the ground melon and pepper. heat slightly to almost smoking point. washed prawns. wash place in a pot. Fry the chopped onion. Remove from heat without over cooling vegetables. 5. periwinkles cooked beef. Steam for about 5minutes. Blend the pepper and tomatoes. Cut up older chicken into serving sizes. 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. grounded pepper and salt and stir briefly. 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. ground pepper and tomato mixture stirring well to prevent burning.Wash the leafy vegetables thoroughly and slice/chop finely . Add the cooked chicken. Set aside. Crush in the seasoning cube. Add the shrimps. . In another 200m1 of water in a separate pot. eliminate the use of fresh tomato. shrimps or periwinkle (optional) Method 1.

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

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

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

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

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

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

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

Garnish with few shredded carrots or sweet red pepper. combine all ingredients. Allow syrup to cool. 3. 1. Gently toss the ingredients together. 2. 4. 5. 6. Now fry the onion in small fat or oil until golden brown and add to the salad. 3. 6. Refrigerate before serving into cocktail glasses. Line a flat dish with the lettuce leaves. Chop the shrimps and dice only 2 cooked eggs. 3. making sure that the eggs dc not scatter much. 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. Use sharp knife to scoop out the inside of the pineapple and reserve the shell. Spread the egg salad over the lettuce leaves and garnish with the remaining eggs (cut in segments) or seeded tomatoes. green pepper and white pepper in bowl. celery and sweet corn. 4. . 4. Cut across the pineapple to the leafy end smaller than the other part. Add the syrup to fruits and mix up gently. excepts salad cream. 2. Combine all the fruits in a bowl and set aside. Prepare the other fruits by slicing bananas and chopping others. chopped celery. Toss them lightly together and season with salt and white pepper. 3. 5. The leafy end serves as cover for the larger part of the pineapple. green pepper. In a large. Prepare the other vegetables and combine the diced eggs shrimps. Serves a starter on appetizer or a snack with crackers/toasted bread. Squeeze out the juice from one lime and pour over sliced bananas to prevent browning. Add the cream or mayonnaise and toss lightly. Cook the sugar in the pineapple juice or water until it dissolves. 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. 5.18 Method 1. Chill and top with mayonnaise before serving FRUIT BASKET / SURPRISE 4 firm bananas-sliced 4 orange-peeled and chopped 1 medium pineapple ½ watermelon 2 firm ripe mangoes or pawpaw 4 tbsp sugar ½ cup raisins (optional) 1 cup pineapple juice/water 2 limes Method 1. 2. Add the salt and mayonnaise or cream. Serve chilled.

Combine all the ingredients. 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. Using the kitchen wonder. SUGAR SYRUP FOR FRUIT SALAD 100g sugar 250ml water Method 1.19 7. Add the mayonnaise and serve. Serves 8-10. 6. cover with the leafy end and chill. Reserve mayonnaise to time of serving. 2. 2. 3. coconut. Leave it to cool and pour over a bowl of fruit salad. 2. Season with salt. 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. Now shred the green pepper. SPICED FRUIT SALAD ¼ water fl’1eOfl (diced) 250m1 orange juice 50e. Toss them well in a salad bowl. lemon Juice. 3. 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. Decorate with lime slices. Place water and sugar in a sauce pot and heat till sugar is dissolved. using the fruits that have been washed. shred cabbage and put in a bowl containing ice water and the vinegar or lemon juice. all spice and nutmeg over the fruit mixture and toss well. Mix up thoroughly. Filltl4e pineapple shell with the mixed fruits. Cover and chill for at least 1 hour and serve in dessert cups or cocktail bowls as dessert. Sprinkle vanilla. currants. pile high the shell. Wash cabbage very well. watermelon and pineapple in a mixing bowl. Wash and cut the green pepper to remove core and seeds. . After 301 minutes. 4. sugar and pepper. chop onion and grate the carrots add these to the cabbage in the bowl of salted ice water. drain the cabbage and other vegetables thoroughly. cover bowl and chill in the refrigerator. Boil for another 5 minutes till syrup thickens. 8. Makes 8-10 servings. peeled and chopped. Also’ clean the carrots and onion. Add orange juice and honey. 5. Combine oranges.

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

STEAMFD BEAN PASTE (MOI-MOI) 2 Cups beans veg. peel and cut potatoes into about 8 slice. Add little water. 4. 2. 300ml warm water. Taste for salt and season . 1. adding the oil gradually. oil for deep frying 1 ½ tomato tin water salt to taste. Test oil for moderate frying temperature using drop of water.Blend in the crayfish and salt. each of half inch thickness. BEAN PASTE POTATOES 2 medium sweet potatoes 2 cups bean paste 1 ½ tsp ground pepper veg. Beaten eggs or ground crayfish may be added to improve nutrient content and flavour. 3. grind into a very smooth thick paste and put in a clean bowl. Method 1. 6. Add the pepper. Now dip each slice into the beans paste mixture and coat the Potato slice generously. 4. Heat the oil for frying. Dry shrimps can be inserted into balls when being dropped in oil as a form of garnishing. Stir well with the wooden spoon and heat the oil in a deep frying pan. Serve hot with pap as breakfast dish. Put in a bowl of cool water. Ground crayfish 1fledium onion 2 hard boiled eggs chopped or sliced 200ml vegetable/palm oil 2 ½ tablesp flaked fish Salt to taste 2 deseeded fresh tatashe peppers 1 bunch of wrapping leaves or steaming cups. cream or beat the beam paste vigorously enough to incorporate air into it. Prepare the bean paste as for Akara balls. 2. salt and chopped onion. Method 1.Put in a bowl and beat or stir vigorously. Oil for deep frying 4 fresh pepper 2 table sp. Fry in the hot oil until golden brown on both sides. Use medium dessert spoon to drop the mixture in balls into the oil. Stir in the warm water gradually and the flaked fish. 5. 3.21 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. Adding the water gradually. 6. 5. pepper and salt to bean paste and beat well. Continue the beating of paste to retain air till all the frying is completed.Sort and dehaul beans and grind together with fresh peppers and onion. Makes 5-6 servings. Beat till mixture is light and fluffy. Wash. Makes 15-20 small balls. 2. Serve hot as snacks. Drain the sweet potato slices thoroughly. Sort and dehaul the beans.

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

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

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

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

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

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

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

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

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

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

Place tomato and remaining ingredients except oil and salt in a food processor and blend well. Top each with ketchup as sauce. Make small nests of lettuce in cocktail glass or salad bowl and scoop the shrimp cocktail onto each. Serve over plain boiled rice or noodles. Melt the margarine in a medium saucepan and add the onion and carrots. Stir in l tsp ketchup and mix well. Add the chicken pieces and fry over moderate heat till brown. Toss very well and steam for about 30 minutes or marinate for about 1 hour. 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. Using the seasoned flour. Add the seasonings. cook until thick. Set a side. 5. onion tomatoes and the other ingredients. in a bowl. Add salt and steam for 10 minutes. seeded and diced 200g flour for dredging 1 green pepper. chopped 1 small onion. Chop the shrimps into cubes. 2. 5. Coo k until tomatoes are softened. coat the cooled chicken pieces lightly. Remove from heat and leave to cool. cooked peas and beans and cook the sauce for 2 minutes.5kg broiler chicken 4 tomatoes. Combine all the ingredients. Add the beef stock. stirring constantly to prevent burning. salt and oil. 4. Cook slowly to soften. Grill each side till golden brown. except the lettuce leaves. diced . wash and drain.Heat the oil in a large frying pan and when hot add the margarine. basting frequently. Put the chicken pieces in a pot and pour the blended ingredients over the chicken. Method 1. 3. Now add the fried beef. Push to one side of the pan. 4. Cut chicken into serving sizes and place in a sauce pan. peppers and curry leaf. tomatoes. CURRIED PORK STEW 500g lean pork (in 2inch cubes) 4 large tomatoes. curry pepper and I seasoning cube.Mix flour with salt and pepper. Garnish with chopped parsley. 2. Garnish with onion rings and tomato wedges. TOMATO AND PEPPER FRIED CHICKEN 1.Prepare the onions.Remove chicken and sauce into a serving dish and sprinkle with chopped curry leaf to garnish as accomplishment to curried rice or potato chips. grated 1 large tomato Salt Method Cut chicken into 6 serving pieces. Set aside. thinly sliced 6 tbsp vegetable oil 1 sweet red pepper. salt. 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. finely chopped 1 tsp thyme I tsp grated garlic 100ml chicken or beef stock I tsp grated ginger salt to taste. Set aside. Flake excess flour off. Sprinkle on the flour and cook till the margarine and onion are golden brown. 3.32 2.Add the garlic. 6. 3. Place chicken in a grill pan including the marinade and cook chicken for about 10 minutes on each side. thinly sliced 5 tbsp margarine 1 fresh scent pepper.

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

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

34

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.

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

JOLLOF RICE 3 cups uncooked rice 4 large fresh tomatoes 3 medium fresh hot peppers ½ tsp top ginger ½ tsp chopped garlic ½ tsp thyme 1 large onion 3 tbsp margarine 150ml vegetable oil 6 cups beef broth/water 2 seasoning cubes ½ tsp curry salt to taste Method 1. Stir in sliced tomatoes. Boil water and place the vegetable in the salted water. Heat the oil or margarine in a saucepan raid add the washed rice. 3. 5. stirfrying for about 5 minutes without browning.38 BRAISED RICE 3 cups uncooked rice 6 cups chicken stock or beef 1 large onion-chopped 1 green pepper-seeded and chopped 2 tsp white pepper Salt to taste 2 stalks leeks 100g cooked kidney beans 1 seasoning cube 3 carrots-diced or grated 2 tsp grated ginger 2 tsp grated garlic 1 tsp curry 1 can green peas 6 tbsp vegetable oil or margarine Method 1. Toss in 1 tbsp of the oil to prevent sticking. Combine the soy sauce. Toss in the cooked noodles and heat through. ORIENTAL NOODLES 225g noodles (spaghetti. peeled and sliced 4 red chiIli pepper. 4. 5. 2. Serve with fried fish or beef and steamed leafy vegetable as a side dish. 4. Stir in the tomato paste and cook till sauce is almost dehydrated. thinly sliced 4 carrots. Pour in the beef/broth water. 5. Blanch for 2 minutes and drain from the hot water. Stir well. wash rice and set aside to drain. Reserve one tomato and one pepper and grind the remaining ones. Add the beef stock or brown seasoning cube. Mix well and add margarine when almost cooked. cover the pan and cook gently for about 25-30 minutes on surface cooker or oven without stirring. curry and salt and cook for 2 minutes. 2. sliced METHOD 1. 3. Sort. macaroni noodles etc) 5 tbsp vegetable oil 2 garlic clove (grated) 4 green peppers. Cover the pot and steam for about 2 minutes. Heat a frying pan and add the vegetable.medium heat. Steam for about 20 minutes till liquid is almost absorbed. Slice the onion and chop the remaining tomato and pepper. Steam for 10 minutes. Cook the rice in the fat ova. Heat the vegetable oil in a sauceboat and fry part of the slice onion and ground ingredients lightly. diagonally sliced 4 tbsp soy sauce 2tsp curry 225g sliced cabbage sliced salt to taste 2 stalks leeks/celery flesh prawns (optional) 1 onion. Set aside. 7. pepper and onion rings. Serves 8-10. Remove from heat an serve hot garnished with tomato wedges or egg slices. 4. curry. Toss the vegetables in the pan continuously. 6. remaining spices and the chopped veg and peas 7. . Wash rice and let it drain of 2. 6. salt and white pepper. Serve immediately with grilled beef. Moi-rnoi and fried ripe plantain chips can he used as side dishes as well. Bring to boil and add the rice and the seasonings. 3. stir in any 6. Cook the noodles in boiling salted water for about 4-5 minutes. Drain well and rinse under hot water to remove starch. As the rice is getting tender without being soft. Leave to drain dry.

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

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

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

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

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

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

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

Club sandwiches are made by slicing the rolls into three portions having two layers of filling. All ingredients must be at room temperature when mixing cakes. The eggs are separated and only yolks are beaten into fat mixture. consider the quality and type of cake as indicated by the recipe. Brush the meat patties with melted margarine and grill over direct heat or barbecue for 10. Cooked on both sides. This mixture is gradually poured into the flour ingredient and all are beaten together with electric mixer or manually with wooden spoon till the mixture is smooth. Examples are shortened cake. The pan must not be filled more than half for two-thirds with the batter. 3.15minutes. Don’t over mix the mixture after flour has been added or else the batter will be rubbery. The mixture is well beaten till light and foamy after which the dry ingredients (flour. baking powder and salt) are folded into the creamed mixture. In choosing mixing method.15 minutes. fruit upside down or carrot cake. large cakes must be level at the top. the cake will be hard when baked. the equipment available. milk and vanilla are gradually poured into the creamed mixture. 2. 2. BAKED FISH SANDWICH (Oblong Rolls) 300 grams cooked fish ¼ green pepper chopped ½ onion. sugar and flour in addition to flavorings. Fill the bread with the grilled meat. the melted margarine. In order to produce good quality cakes. marble cake and coffee cake.46 Method 1. BATTERS AND PASTRIES cakes are batter products of flour mixtures that contain fat. In addition. spread ½ teaspoon mayonnaise on the meat. A good quality cake must be light. it is essential recipes and use proper ingredients appropriate method of mixing. but egg yolk and fat are not included. Also. cakes. 5.. type offat and amount of time available. The cake must be baked in a well greased pan for easy removal when baked. All other ingredients which includes eggs and milk are added and beaten thoroughly till beaten thoroughly ill smooth. Combine all ingredients except bread in a bowl. The creaming method involves the creaming of fat and sugar with electric mixer or wooden spoon till the mixture is light and fluffy. without cracks or large holes: The centre should not fall in but the cakes should shrink lightly from . 2. Spread the fish mixture over one of the buttered surfaces and top with two slices of tomato. Conventional sponge method in which the fat and half the sugar being creamed first. top with tomato slice and cover the sliced tomato with the other vegetables and the top layer of the bread. Queen cake and ginger bread can be made in this way. sides of pan when baked. Toss well. eggs and raising agent. Pure sponge cake uses only egg whites. The quality of cakes is very important. adequate size of pan and baking temperature. Beaten eggs. Chapter Six CAKES. 4. Combine all ingredients except mayonnaise and the bread. 6. There are four basic method of mixing cakes 1. The muffin method involves all the dry ingredients being sifted together and the margarine is melted. beaten eggs and milk are beaten together to blend thoroughly. Remove from heat and slice the rolls into two. Small cakes like queen cake . The flour mixture and milk are added to the cream mixture and set aside. even in colour and firm. chopped ½ tsp pepper Salt to taste 3 tbsp mayonnaise 6-8 rolls (small oblong bread) margarine Method 1. Put in the oven to bake for 10. Regular bread slices can also be used. sticky or crumbly. 4. An examples of this type is chiffon or feather cake. It must not be heavy. The egg whites are the whisked to become stiff and foamy and the flour mixture is folded into the stiff egg white. Onion slices and lettuce loaf can be added to improve eating and nutrient quality. Split the oblong rolls in half and spread margarine on the sliced surfaces. The creaming method usually produces better quality. Mix well and shape the beef mixture into patties (round shape of same diameters as the bread ½ inch thickness) 3. sugar. Pastry-blend or rubbing in method involves blending of fat and flour together. In a separate bowl. Examples are queen cakes.

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

Stir the mixture into the boiling water. Sift cocoa powder into one portion and the pink colouring in another portion. Bake in 350°f in a pre-heated oven for 45 minutes. Baking powder l tsp baking soda 120m1 diluted milk . 3.48 4. Pour into a well greased square or round pan. blend eggs. grated carrot and toasted coconut. Batter may also be scooped in spoonful while alternating the colours till all the batter is put into the pan. Top the brown with the pink as second layer. Slowly add vanilla and egg whites. Grease a medium square or round pan and lightly sprinkle flour over the grease pan. custard powder and nutmeg. margarine. invert on a cooling rack can iced or served with vanilla sauce. Mix well and share batter into three equal separate portions in 3 bowls 5. peeled and mashed 2 large eggs 1 teasp. Mix the batter thoroughly. 4. brown and pink) in 3 bowls. Spread the brown mixture at the bottom of the pan. 5. sugar and vegetable oil. 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. Add dry ingredients. Sift flour. Using a whisk or mixer. salt. Cream sugar. alternating with milk. 4. Put water in a small pot to boil. Bake in pre-heated oven for 40 minutes. Sift flour. VANILLA SAUCE 250rnl boiling water 60 grams sugar 2 tbsp corn starch powder 2 tbsp margarine ½ tsp nutmeg 1 tsp vanilla Method 1. 3. Using an electric mixer or whisk. Serve 10. one at a time. The batter is now in three colours (cream. 2. baking powder cream of tartar and salt three times. beat well after each addition of egg white. Serves 12. 7. Fold in the sifted dry ingredients alternately with milk. 6. Add vanilla mix well and serve as a warm sauce over cakes and puddings. BANANA COCONUT CAKE 100grams dedicated coconut 200grams flour sifted 100grams margarine 100grams sugar 2 large bananas. COCONUT/CARROT AND RAISIN CAKE 3 beaten eggs 1 ½ tsp all spice 175 grams sugar 300 grams grated carrots 100 grams raisin/currants 200ml vegetable/soft margarine 360 grams flour l tsp salt 2 tsp vanilla 3 tsp baking powder 150 grams toasted coconut Method 1. 6. baking powder and all spice together. vanilla and currants alternately. Blend in colours very well without over mixing batters. 2. When baked. Pour into a greased square pan and bake in pre-heated oven for 55 minutes. Pour the cream coloured hatter that on the pink layer and spread the batter from the centre to sides of the pan. Stir in flour mixture. 6. 2. Cream margarine and sugar thoroughly. 3.

Cream margarine. and leave to cool slightly. using half of the milk. Preheat the oven 4. 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. 3. allspice and baking powder. Pour batter into well greased and floured pan. 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 . Mix thoroughly until foamy. Beak in the eggs one at a time. 3. Fold in the flour mixture into the margarine-sugar mixture. Bake in per-heated oven of 3500f (gas mark 2) for 50minutes or until baked. Pour into a greased brunet pan or hollow pan. 5. 4. 4. Place cake batter in a greased square pan and bake in the preheated oven for 40 minutes. 5. Sieve out fruits and toss in little flour. 2. 2. Remove from heat. honey and grated coconut in a sauce pan and cook for about 5 minutes. lemon rinds and remaining brandy. To make the topping. Soak fruits in brandy. Sift together the flour. Add the flavorings. Sift together the flour. Bake at medium heat until cake is cooked (45-50minutes). Mix the remaining milk and mashed banana in a bowl and gradually combine the banana mixture with the flour mixture. Method 1. Add caramel or browning to sugar mixture. 3. Place margarine and sugar in a mixing bowl and cream until smooth and fluffy.49 For the topping 25g (2 ½ tbsp) margarine 2 tbsp honey 120g shredded fresh coconut. Gradually fold in the flour mixture and floured mixed fruits. then stir in the toasted coconut. 6. sugar and vanilla until light and fluffy. RICH CHOCOLATE FRUIT CAKE 10 eggs 1 tsp vanilla 500 grams sifted flour 2 tbsp brandy flavoring/150ml brandy 2 ½ tsp baking powder 150 grams mixed fruits 300 grams soft margarine 300 grams brown sugar 90 grams (6 tbsp browning/caramel) 1 tsp all spice 1 tsp vanilla 150 grams raisin/currants 1 tsp lemon juice 1 tsp strawberry flavoring 1 ½ tsp rind of one lemon 1 tsp almond flavor Method 1. Place all the ingredients in a mixing bowl and the mixture i s well beaten with electric or wooden spoon until smooth and creamy. place margarine. Place on a wire rack to cool completely when fully baked. 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. This can be used in place of browning. Spoon topping over the whole top of the cake. baking powder and soda. Beat eggs and add to margarine and sugar mixture.) 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. nutmeg. Note: Caramels. 2. 7.

bake in pre-heated oven at 4000 f for 10 minutes first. 5. sugar and vanilla and cream well. Remove from pan and insert on cooling rack. 2tbsp sugar (reserve 2tbsp) and the salt. The pineapple should be evenly distributed all over the bottom. 6. Note: Soya bean bread produces a heavy dough and requires more kneading man the regular plain white bread. OATMEAL BREAD 100grams uncooked quick oatmeal 125ml boiling water 60grams (4 tbsp) sugar 1tsp salt l25ml lukewarm water 250m1 warm milk 600grams sifted flour 60grams margarine 3 ½ tsp dry yeast Method 1. 5. 7. 4. Boil sugar and water quickly without stirring until golden b r o w n and glossy. 3. Set aside until lukewarm. Mix the soya bean flour. Pour cake batter over the pineapple as a second layer. Fold in the dry ingredients alternately with the milk. Serve with vanilla sauce as a dessert/sweet. Dissolve yeast in warm water with l tbsp sugar. Generously grease a medium square pan and fill the bottom of the pan with pineapple chunks. 3. 4. 2. 4.50 2-4 tbsp sugar 3 tsp dry yeast ½ tsp salt Method 1. 6. CARAMEL 100g sugar 200m1 cold water Method 1. Cover with a damp cloth or towel and let rise for 1 ½ hours under warm condition. Put the oatmeal in a large bowl. Mix dough thoroughly until it stops sticking to the hands. When double in size. Cover and set aside for 5minutes. 3. Combine margarine. reserving some for kneading. Mix again and knead a second time. margarine salt and the remaining sugar in a bowl. bake in a pre-heated oven for 30 minutes. Add the remaining flour. 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. Add the margarine. 2. Knead very well and cover in a warm place for dough to rise until double in size (about 35 minutes) 5. Add one egg at a time and beat thoroughly. Makes 2 loaves. Place on a board and knead until firm and glossy. Shape in to two loaves and place in a greased bread pan. . Shape into loafs and place in a warm place to rise until double in size. Bake at 350f for 50 minutes or until cake is golden brown. 2. Beat well until the mixture is well blended. add half o f t h e flour and mix until smooth. Method 1. 3. Stir and remove from heat when it starts bubbling to top level of the sauce pan. 2. stir in the warm milk and boiling waters. little at a time. Reduce heat to 350°f and bake for 4Ominutes. Sprinkle the yeast into the 125m1 lukewarm water and stir in the remaining 2tbsp sugar until dissolved. Stir the dissolved yeast into the oatmeal mixture. When adequately risen again. Prepare a soft dough by using the dissolved yeast to mix the soya bean ingredients. Set aside and leave to cool completely before using for cake or caramel custard. Add the white flour to the soya bean dough to obtain a stiff consistency for kneading.

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

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

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

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

Add 1 tbsp margarine and 1 tbsp milk to the egg yolk and mix well. 5. 4. salt ingredients thoroughly. Note: Corned beef or sardines can be used as alternatives. the chin-chin will soak the oil and will no be crisp. 3. 3. Place the yolk in a bowl with the minced fish. If heat is too low or much quantity is fried at time. 6. Cut into rectangular shapes and fill them with the cooked fish filling. Spread the filling all over the dough surface and roll the rectangular pastry in two or three folds. 6. Stir well and sprinkle in the flour to bind the ingredients. 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 . 2. pepper. Now roll out on floured board into 1 ¼ or ½ inch thickness and cu into cubes or dices. pepper. Seal the edge of the last fold with little water. Divide the yolk mixture into 4 equal portions and fill 3 each egg (half of white) with the yolk mixture. 7. Split into 2 sections again and garnish with cucumber slice to serve. Add cold water and bind together. 2. Cut in margarine into the flour and gradually sprinkle water into the flour and mixture to moisten. 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. Heat oil in deep fryer and fry the rolled up egg till golden brown. Add the flaked fish. Sieve the baking powder. Use paste (flattened) to cover each filled egg coated first in flour pinch the joining edges for proper sealing of the paste. milk. 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. Drain and serve hot. flour board with reserved mixture. Make a thick paste with flour remaining margarine. 3. Pre-heat oil and fry until light brown. Heat the vegetable oil and onion in a frying pan for 2seconds. 3. 4. Gather dough into balls and leave for 10-15 minutes for flour absorb liquid well. 4. cut length wise through the middle and scoop out the yolks. Peel the boiled eggs. Stir-fry for 2 minutes and remove from heat to cook while pastry is prepared. flour and salt into a bowl. Allow chin-chin pieces to drain off oil after frying. salt. 5. 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. Do no knead pastry. curry. pressing together to form a whole egg again. Serve wit groundnuts as snack. seasoning and water. 6. Gather the mixture into a ball and roll into ½ inch thickness on a board. 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 1.55 2. 2. Cover each half. 5.

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

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

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

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

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

Mash but do not blend the plantain pieces and add the water. Serve in tall glasses garnished with few pawpaw chunks. CHAMPAGNE AND ORANGE JUICE COCKTAIL DRINK 500m1 champagne 1 tbsp honey 500m1 orange juice 4 lemon slices Method 1. Add the bitters and ginger ale. 2. Note: Pineapple or grape fruit juices may be used or added. 2. Chill till serving. Place in a bowl and add a little water to the fleshy part. 5. Wash fruit very well. 4. After heating cool and chill drink till service time. add sugar or syrup (if necessary) and boil for 20 minutes. 3. 3. 4. Avoid use of aluminum utensils. Add milk flavour 2. Chill and serve garnished with lemon slices. Filter the mixture through a fine sieve into another plastic or glass bowl. Slice into bits and put in a bowl. Store in a plastic container in a cool place for about 24-48 h o u r s (overnight). Serve immediately in wine glasses garnish with lemon slices. Mix all the ingredients in a punch bowl. Pour mixture into an air-tight plastic bowl and cover well. 6. PLANTAIN DRINK 2 ripe plantains/ripe bananas syrup to taste (optional) 1 ½ litre boiled cooled water Method 1. M ix in remaining water and strain the liquid into a glass jar. Wash and peel bananas/plantains. Remove the flesh of the sour sop and discard the seeds. SOUR SOP DRINK 1 medium ripe sour sop 1 litre of previously boiled water syrup to taste ½ tsp nutmeg/vanilla Method 1. sweeten to taste with the sugar or honey. Mix the orange juice and milk together. Add syrup and nutmeg/vanilla. chilled. Chill the orange juice and the wine. 2. 3. Pour liquid into a pot. APPLE AND WINE DRINK 2 apples 1 lemon 75ml brandy 200m1 ginger ale. 6.61 Method 1. 4 lemon slices 2 tbsp sugar syrup . Pour the fruit juices and tea over a large block of ice in a punch bowl. Crush it and pass through a sieve to extract the juice. 5. 2. 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. The mixture now becomes a fairly thick liquid with some foamy substance and plantain pieces at the top. Garnish with orange slices serve in tall glasses.

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

DESSERTS/SWEETS Desserts are light food items that are used to add final touch to meals. Melt margarine and leave to cool. 2. Whisk eggs. 3. In preparing and serving desserts. 6. Add margarine and nix well 2. peel and chop mango flesh. They increase the enjoyment of meals. They are usually served as the third courses in meals (fruits pies. Bake in a moderately hot oven for about 30 minutes ECONOMY VANILLA ICE CREAM 500ml evaporated milk 2 eggs . Most light desserts are usually served chilled. Allow to rest in a cool place before using for jam tarts. sugar and cream of tartar in a bowl over a pan of hot water. Sieve flour and salt gradually incorporate into the egg and sugar mixture. Add three quarters of the water to the carrots and strain out the liquid into a bowl. Fold in the melted margarine or vegetable oil gently. 2. floured baking pan. PINEAPPLE COCONUT DRINK 500m1 pineapple juice chilled 80m1 dark run or ½ tsp run flavouring 500m1 hot water 1 tsp vanilla extract 100g sugar ½ tsp ground cloves 1 pack cream of coconut Method 1. Add the pineapple juice and pour into a jug chill and serve garnished with cucumber slices and pineapple chunks threaded on cocktail skewers placed on glass of the drink. Cover and set aside. Cream eggs and sugar. Place in a greased. vegetable tarts. Add the remaining water to the crushed mango and filter out the liquid. appropriate cooling temperature is important for maximum enjoyment of such dishes. making sure that it is not stretched 4. Leave to cool 3. Wash. 7. Dilute cream of coconut in the 500m1 hot water in a bowl Add sugar. Beat in the vanilla and lemon extract. Mix the carrot and mango drink in a jug and sweeten with honey or sugar. 5. 3. creamy and double in size is obtained. SUGAR PASTRY 200g sugar 100g margarine 2-3 tbsp water 1 egg 50g sugar ¼ tsp salt Method 1.63 Sugar to taste 800m1 water Method 1. 4. Place in a bowl and mash very well. Therefore. Stir in the run or run flavouring. 5. Cut up carrots and blend to a smooth pulp. Mix carefully until slightly smooth Handle pastry gently. Serve chilled in glasses with ice cubes. 4. Remove from heat and whisk until cold and thick. stirring well till dissolved 2. Continue until smooth mixture that light. cloves and vanilla Mix thoroughly. beans pie or fish pie. Fold in sifted flour and baking powder very gently 6. 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. cakes an puddings) and light dessert dishes (ices and fruits). 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.

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

(not hard frozen) stirring once. Pour warm milk over egg mixture. Use as spread for bread and filling for doughnuts. Heat 250ml milk diluted with 3tbsp water to warmness. 2. except shredded coconut. Toss gent1y using a wooded spoon. Keep refrigerated. 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. 3. FRUIT JAM 40grams chopped pineapple (2 mgt) 250m1 water 1 tbsp lime juice 300grams (1 mgt) sugar Method 1. Combine all the above ingredients in plastic bowl and mix well. Remove from the hot water bowl and leave to cool. 3. 2. Top with coconut pieces. 4. Serve decorated with corn flakes. Toss gently again before serving into cocktail glasses or salad cups. stirring occasionally. and cut into triangles or squares MANGO FLUFF 3 ripe mangoes 1 sachet gelatin ½ tsp. lemon juice 1 tin evaporated milk 60 grams icing sugar 6 tsp. sugar and vanilla/banana flavour together. Cover bowl and place mixture in the freezer Leave to chill for about 40 minutes until the mixture is fairly set 6. Add the remaining sugar and lime juice. Combine all the fruits in a bowl. While still hot. 2. Pour lemon juice over banana and diced apples to prevent browning of the surface immediately after slicing. Freeze until mushy. Beat eggs. Colour is golden brown. Cool and bottle. 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. 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. Dissolve gelatine in the remaining 2tbsp4water over low heat. pour dissolved gelanne over cooled mixture Add the remaining evaporated milk and beat till fully blended. 4. Cook half of the sugar and water with the pineapple chunks until the fruit is soft. Cook until set but not sticky (about 35 minutes). Mix orange juice and honey and pour over the fruits. Cover and chill for at least 3 hours. Juice from pawpaw can also be added. 5.65 FRUIT FREEZE 2 teaspoon lemon/lime juice 250m1 orange juice 1 tsp vanilla 250 ml pineapple juice 250m1 mango juice Method 1. vanilla . 3. Scoop into cocktail glasses and garnish with a slice of lemon. 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. 4. Take back to freezer and leave for about 3-4 hours to allow the ice cream to be fully set. 2.

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

Add the sugar. Heat the cold water and sugar in a pan till the sugar dissolve 2.67 Method 1. salt and baking powder together. Spoon into well-greased custard queen cake cups ¾ fullness. Makes 10 serving. 4. 3. 5. Spoon the fruit chunks evenly over the batter. 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 vanilla. Bake pudding over medium heat till it is set (about 20mmutes). Make 6 servings. Cream margarine and sugar till fluffy. 4. nutmeg and baking powder Stir in the milk until smooth 3. 4. Wash peel and chop pawpaw 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. diced 100g raisins . 6. Pour into the pan with the melted margarine. orange and mango ½ tsp nutmeg Method 1. diced ¼ watermelon diced A 100g sugar 1 can evaporated milk 2 slices pawpaw. Sieve well Add the raisins. flour. 6. In a bowl. 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. FRUIT COCKTAIL DESSERT 125 grams margarine 130 grams flour 100 grams sugar 180ml diluted milk 100 grams each chopped 2 tsp baking powder Pineapple. Add flour ingredients to the creamed margarine mixture and blend well. Serve into dessert plates and top with ice cream or vanilla sauce. 5. 2. 3. sugar. When set remove from heat and place upside down in dessert bowls to serve. egg and milk. pudding may be streamed on top of the cooker. baking powder/soda. Bake in 350 of pre-heated oven for 45 minutes 6. Pour the mixture into the greased pans and bake in pre-heated over for about 30 minutes or until set. Alternatively. Mix salt. Arrange the filled cups in a around pan and add ½ inch level of water to the baking pans. Add the remaining ingredient and mix together. Remove syrup from heat and cool. Mash the pawpaw chunks to smooth paste Add to the orange juice and sugar mixture. Grease generously two shallow round pans. Pour into a bowl and stir in the orange/pineapple and lemon juice 3. Melt margarine in a square or round cake pan 2. Blend in the milk gradually 2. flour. mix flour. FRUITED ICE MILK 1 firm mango. and all spices in a separate bowl. 5.

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. 4. Serve in cocktail glasses.68 Method 1. Cover the bowl and return to freezer and freeze till firm. Remove from freezer and whisk very well Add the sugar and whisk again 3. .

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

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

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

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

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

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

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