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.

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

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

Add seasonings until smooth. chilli pepper and seasonings. 3. stirring constantly until smooth. 1-Teat the vegetable oil in a saucepan and pour in the water. Mix flour and half of the fat in a saucepan. cover again and cook for about 2 minutes. Mix flour and melted margarine. . mushrooms. 2. Beat eggs and milk. crab). potatoes and chili pepper. Additional water can be added if needed. Cover pan and cook for 6 minutes till potatoes are cooked. thyme and curry. pepper and diced tomatoes. Place in a bowl and add onion. oysters. Melt fat. add potatoes. 2. COOKED SALAD CREAM 1 tsp dry mustard l50ml milk 3 tsp sugar 4 tbsp white vinegar pinch black/white pepper 3 tbsp melted margarine 1 tsp salt 1 tbsp flour 1 or 2 eggs Method 1. Serve over vegetable salads. Add the puree tomato sauce and salt. Stir in the vinegar and cook for about 2 minutes. yam or potatoes. Stir well. Serve 6-8 persons LEEKAND POTATO SOUP 30g margarine 2 large potatoes 4 medium sized leeks salt to taste 1 onion pepper to taste 1. 4. 2. 4. stirring constantly. Add the fish mixture. Gradually and the rest of melted fat. Add the leeks. 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. Gradually add egg mixture to flour mixture over low heat while stirring. Chop the celery and slice the white part of leeks. 3. Add the cleaned shell fish (shrimps. Remove from heat and cool. Simmer for 5 minute 5. Clean and cut fish into bit size. Serve on fried fish or roasted chicken. 5. celery. Cook for 20 minutes. 3 Stir in beaten eggs. clams. dice onion. Simmer for 10 minutes and serve hot over boiled rice. white pepper and salt.6 Method 1. Clean vegetables. 6.2 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. Add the mustard. onion and stock. Add milk and bring to boil. 4. 3. 2.

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

Wash and cut the meat into bit-sized chunks. add to the boiling mixture and cover pot. Season with salt to taste. palm oil and cooked beef. Place over heat and toast the melon seeds until they are lightly browned. 2. 6. ground salt to taste 1 tsp ground locust bean ½ sachet seasoning mix . Mix well. pepper and locust bean. seasoning cube. 5. 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. 2.8 abundance of meats. Note: Goat meat offals or cut-up hen can be used in place of beef offals. BITTER LEAF SOUP 450g lean beef. BEEF OFFAL (PEPPER SOUP) 1 medium sized beef/kidney 1 small lime leaf (fresh) 250 tongue/ heart 4 lemon grass leaf 3 tbsp melon seeds (optional) salt to taste 300g cleaned tripe (shaki) 1 seasoning cube 250g liver 1 ½ litre water 1 tsp ground dried pepper Pinch tsp potash (optional) 2 seeds African nutmeg (crushed) 1 pod of enge or uda (seeds removed and crushed) Method 1. Remove from heat and serve hot with pounded yam balls. melon and apon soup preparations. Examples are ready to use pepper soup. Dissolve this mixture with a little liquid from meat stock and stir into the soup. Add the beef stock. Pound the thickener (cocoyam/yam) into 2 balls. 7. Combine the remaining water. Cover and leaves to boil for 5 minutes. 4. 3. 4. Now place the melon seeds in a dry frying pan. The recipes presented are simple enough for anyone to prepare. The soup becomes thicker. salt and potash. Stir well and allow the soup to simmer for about 10 minutes more. 8. Serve hot in soup bowls as appetizer. Grind melon seeds and spices to a smooth paste. 6. 5. Put in a pot with half of the water and ½ tsp salt and cook till tooth-done. Prepare stockfish and smoked fish and boil till tender. Some of the soups and sauces are available in convenience forms. Add pepper. Continue to cook. Lemon grass. Stir in the bitter leaf and leave to simmer for 5 minutes for tastes to blend. lime leaf and lemon may be left out to make thin soup while other local spices may be included if desired. WATER LEAF SOUP 600g beef (cut-up and cooked) 300m1 palm oil 1 ½ tsp ground pepper 4 fresh tomatoes (ground) 1 medium onion. fish and vegetables used. washed and lemon grass leaves and lime leaf. Now add the crayfish. They are available on supermarket shelves. Simmer for about 5 minutes. 3.

Add the sliced onion pieces and fry till lightly brown. BEEF AND FISH OKRO SOUP 250 Cooked beef. Wash the water leaf very well and chop into small bits. cleaned 2 tbsp ground crayfish Method 1. 300m1 vegetable oil Method 1. Wash and blend the tomatoes. yam or plain boiled beans. 5. 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.Combine cooked beef lumps. Simmer for 10 minutes stirring occasionally. Add seasoning. 8. Mix well. Cook gently under low heat. 5. pepper and half of the onion. sprinkle with salt and mix gently but thoroughly. 3. 2. Add all the ground ingredients except the melon. stirring occasionally to prevent burning. chop onion. pepper and tomato and set aside. Add the paste and keep cooking the sauce at medium heat till it is almost dehydrated and starts forming small lumps. cut up ½ medium dried-fish 20 medium-sized fresh okro pods 2 large fresh pepper 1 ½ large fresh tomatoes (optional) 1 Seasoning cube 4 tbsp ground crayfish 250 palm oil 1 small onion 40ml of beef/broth water small bunch of pumpkin leaf Method 1. 4. Serves 6. unti1 taste is well blended.Stir in the tomato and pepper. Stir in the fish and continue cooking.In another sauce pan. Pour vegetable oil in a sauce pot and beat the oil to slight smoking level. 6. Remove from heat and serve over hot boiled rice.Add remaining ingredients except salt and vegetable. Serve with pounded yam or amala balls. 8. Stir in the ground ingredients and allow the sauce to cook for about 5 minutes.Clean and remove bones from dry fish and add to the boiling meat and liquid.fish mixture. Stir well into the oil and meat: Add 1 cup of water and stir in the melon.Wash and grate okro. 3. Stir well and add the beef broth salt and other seasoning.9 4 cups picked water leaf ½ cup ground melon 250m1 cup water dry fish. 4. Cover pot and cook for 2 minutes 7. bee broth or water in a pot and heat at simmering temperature. 3. pepper and salt to the soup and simmer gently until cooked. . 6. heat the oil to when it starts smoking and fry onion and grated okro in the oil for 5 minutes. Fry for two minutes and pour okro mixture into the boiling meat. Stir-inn beef and fry together for about 5 minutes. 2. 4. 7.Serve hot in large soup bowls to be eaten with pounded yam or garri balls. Cook uncovered over low heat for 2 minutes or till the soup is heated through. Heat palm oil and fry the beef cutlets lightly. 2. .place vegetable at the top of the soup. Boiled chicken in place of beef.

periwinkles cooked beef. eliminate the use of fresh tomato. 2. shrimps or periwinkle (optional) Method 1. Add the chicken broth and bring to full boiling. pounded yam or cassava meal. 2. washed prawns.Remove from heat and serve with hot Amala. Place palm oil in a sauce pot. Remove from heat without over cooling vegetables. heat slightly to almost smoking point. grounded pepper and salt and stir briefly. Add the cooked chicken. 5. Crush in the seasoning cube. Method 1.Prepare the dry fish.Wash okro fruits thoroughly and grate coarsely. Add beef broth (100ml) and cover to simmer. Semovita. 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. Fufu orAmala balls. Stir in the chopped vegetables and cook for about 2-3 minutes. Cut up older chicken into serving sizes. stirring once.Add the palm oil and apply heat to cook for 5 minutes. season with salt and cook in 200ml water until cooked. 4. Fry the chopped onion. prawns and cooked beef and place in a sauce pot with the beef stock. Serve hot with pounded Yam. wash place in a pot. 3. without overcooking. 4. Wash and chop the vegetables and onion set aside.Add the seasoning cube. 6.10 Note: To improve the drawing consistency. 2. dissolve the ground melon and pepper. Season with salt. 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. 6. In another 200m1 of water in a separate pot.Stir in the grated okro and keep the soup boiling uncovered. Add the shrimps. cleaned and boneless dry fish. Stir in all the chopped vegetables one after the other and cover the pot to steam for 3-5 minutes. 3. 5. Blend the pepper and tomatoes. 7. cleaned fish and fermented melon and the seasoning cube. ground pepper and tomato mixture stirring well to prevent burning. Steam for about 5minutes. Set aside.Wash the leafy vegetables thoroughly and slice/chop finely . 3. FISH/CHICKEN PLAIN MELON SOUP WITH OKRO ½ cut-up older chicken (hen) 10 large dry prawns (ekpa) Medium dry fish 1 seasoning cube 1 ½ cup of melon seeds (ground) pinch of potash ½ wrap fermented melon (ogiri) (opt) salt to taste 2 tbsp ground crayfish 5 medium okro pods (optional) chopped. . 4.

Blend the tomatoes and peppers. Dry fish and may be used instead of chicken.Add potash and palm oil. dry fish. Tin palm oil Method 1. Add salt to taste. 2.Gradually pour some quantity of the liquid into the thick sauce i’ the mortar Mix thoroughly with the pestle. 6. 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. Spread between two slices of bread and cut into triangles of each sandwich. Pound till smooth. Serves . 3. except bread in a bowl. stir occasionally. Garnish with tomato wedges and serve as appetizers. Serve warm as soup with pounded ripe plantain and starch or garri balls. allowing it to bubble for 10 minutes. Stir occasionally to prevent burning. corn meal balls or garri balls. 6. Cook till the melon-tomato mixture sets and forms small lumps or curdles. 6. Serve 6-8 DRY FISH PALM OIL SAUCE (Uncooked Method) 12 pieces of a small tuber yam 150m1 tin palm oil Water for boiling yam 3-4 tbsp crayfish 1 tsp ground pepper ½ tsp potash 4 small sized dry fish salt to taste Method 1. if desired. 5. squeeze the fish gently to soften them.11 5.Put pepper and crayfish into a wooden mortar. 5. Mix well and bring soup to boil again cooking for 10 minutes.Boil the yam in enough water to cover the yam pieces. tin melon seed ground small washed bitter leaf 1 small marg. Wash and chop the cucumber and set aside. Sprinkle salt over the soup and add pinch potash.Using the pestle. The thin soup without okro is good for dieters and adequate for convalescents. Add the onion and fry till lightly brown. Add the dissolved melon. Do the top of the sauce with palm oil. . mix well and cook for 5 minutes with pot covered. Mix the ground melon see and locust bean with half of the hot beef broth to a thick paste and Set aside. 2. 3. Mix well and cover and bring to boil. 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. Chop the cook shrimps and combine all the ingredients. beef and bitter leaf. 8. Spinach greens may be used in place of okro. 2. Debone and clean the fish. 4. Pour palm oil into sauce pot and heat till it begins to smoke. 7. Remove cooked yam pieces and reserve t liquid. addthepumpkn1eagtth and boil again for 5 minutes 9.Roast the dry fish lightly and put them hot into the sauce to absorb it. Add okro if desired and simmer for 5 minutes till soup is slightly thickened. 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. Stir in the tomato mixture and steam till almost the dehydrate. stirring constantly. Serve warm as soup with pounded yam baits. Serve over the boiled yam or unripe plantain. Stir occasionally. 3. mixing well. Season with salt to taste. Mix well with pestle till oil is mixed in the sauce. 7. l. 4. Stir in the remaining water/beef broth. 4.

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

2. Remove. Place in a fry pan. Cut them into medium size strips or slices. dot with margarine and stir fry for about 3 minutes.Place in a grilling dish and cook over medium heat for about 30 minutes. Add the salt. STEAMED CABBAGE (side dish) 1 small head of white cabbage 3 tbsp margarine 1 tsp salt to taste 1 onion sliced. Stir. noodles etc) with grilled or fried chicken/beef. if desired and top with ketch-up. sprinkle some pepper on them. Deseed the green pepper and cut into 1-inchsquares. Serve as side dish with rice or potatoes. 5. Parboil the green beans. . 3.inch cubes and place in ice water to prevent disco10uration.Cut the beef into chunks of I-inch cubes. Soak the potatoes in ice water for about 30 minutes or 1 hour. CRISPY POTATO CHIPS 2 medium Irish potatoes per person Salt and white pepper ice water vegetable oil for frying Method 1. Drain thoroughly. carrots and peas. . 4. Wash onions and cut each into 4 parts.Combine the beef chunks and the vegetables including the drained potatoes in a bowl. toss and mix completely. 2. Steam the shredded cabbage for 2 minutes. 4. 3. ginger etc 12 small sized tomatoes 4 wooden skewers/toothpicks Method 1. Wash and slice cabbage. remove from oil and drain. Wash in salted water and leave to drain. 4. Place beside the meat dish. onion. 2.Peel and cut potatoes into 1.13 BEEF-VEGETABLE KEBABS 250 cooked beef 1-2 potatoes 4 small onions 1 seasoning cube 3 carrots ½ tsp curry and white pepper 1 green pepper ½ tsp thyme. 3. Toss well while cooking over medium heat.Cut carrots into I-inch segments. Wash and peel potatoes. 2. dry thoroughly. 6. 3. Alternatively. Method 1. Hear the oil in a frying pan and combine all the ingredients in the oil. MIXED VEGETABLE SIDE DISH 250g sliced carrots 2 stalks celery (sliced) 250g sliced green beans 100g sweet corn ½ tsp curry ¼ small cabbage salt and pepper to taste ½ tsp soy sauce 1 sliced onion 2 tbsp vegetable oil Method 1. Alternate chunks of meat and vegetable on skewers. This can also be baked in the oven by placing in a well-grease aluminum foil which is wrapped securely. 5. 4-6 GARDEN EGG SAUCE . Serve as appetizer or snack.fry for 5-6 minutes and serve as side dish with potatoes or cereals (rice. Sprinkle salt on the potato strips and fry in deep fat fryer.Add the seasonings and toss very well. kitchen wonder can be used to cut potatoes. When slightly brown. (If fresh) and set aside.

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

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

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

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

4. 5. green pepper and white pepper in bowl. 4. 2. The leafy end serves as cover for the larger part of the pineapple. 2. Add the cream or mayonnaise and toss lightly. chopped celery. 5. Allow syrup to cool. celery and sweet corn. Line a flat dish with the lettuce leaves. 3.18 Method 1. making sure that the eggs dc not scatter much. Toss them lightly together and season with salt and white pepper. combine all ingredients. In a large. 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. 2. Chop the shrimps and dice only 2 cooked eggs. 6. 3. Use sharp knife to scoop out the inside of the pineapple and reserve the shell. 4. 3. Gently toss the ingredients together. Squeeze out the juice from one lime and pour over sliced bananas to prevent browning. 3. excepts salad cream. 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. Garnish with few shredded carrots or sweet red pepper. Prepare the other vegetables and combine the diced eggs shrimps. Serve chilled. . Cut across the pineapple to the leafy end smaller than the other part. 6. Cook the sugar in the pineapple juice or water until it dissolves. 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. Spread the egg salad over the lettuce leaves and garnish with the remaining eggs (cut in segments) or seeded tomatoes. 1. Serves a starter on appetizer or a snack with crackers/toasted bread. Combine all the fruits in a bowl and set aside. Add the salt and mayonnaise or cream. green pepper. Prepare the other fruits by slicing bananas and chopping others. 5. Now fry the onion in small fat or oil until golden brown and add to the salad. Add the syrup to fruits and mix up gently. Refrigerate before serving into cocktail glasses.

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

Makes 4 servings. and blend in the vegetable oil. BEANS AND MAIZE POTTAGE 1 ½ marg. 4 tbsp evaporated milk ½ tsp salt 2. YAM AND VEGETABLE POTTAGE ½ tuber of medium soft white yam 1 medium dry fish/cooked beef 10 stalks of pumpkin/green vegetable 1 ½ tsp ground pepper 200m1 of palm oil Method 1. wash and cut yam into 2 inch squares. With a little water left in the cooked beans-maize. 3. SALAD CREAM (MAYONNAISE) 1. Serve warm as a main dish. Mix well and place in a greased baking dish. Tin shelled fresh maize 3. Tin large chunks of dry fish salt to taste water salt to taste 3-4 tbsp crushed crayfish 1 medium onion Method 1.peppers (chopped) I large onion (sliced) 2 medium tomatoes (chopped) 2 tbsp crushed crayfish 1 milk tin dry prawns 2 marg. cover pot and boil for 5 minutes. 2. 2. Serves 4-6. 7. Serve as appetizer for breakfast or dessert. Cooked for 1 minutes longer and s e r v e warm as a packed meal or main dish. tin beans (uncooked) 2 marg. mixing well. .20 2. Cover pot and boil for about 10 minutes till liquid become a thick sauce and yam cuts have absorbed some oil. sprinkle the ground dry pepper and add the fish. 2 tbsp vegetable oil 2tbsp white vinegar/lemon juice 3. dry mustard 4. 5. 4. 6. Taste for salt and pepper. 1 ½ tsp sugar ½ tsp white pepper Method 1. Mix well and serve as topping or sauce for vegetable salads. Whisk very well. cover the pot and bring to boil. Sprinkle a little salt over the yams. Press the egg yolks through a sieve to smooth. 2. 4. Add the palm oil and the other ingredients. 3. Add potash if desired. Grape fruit can be used in place of orange. Cook for about 25 minutes or till yam cuts are cooked. Combine all the sieved ingredients in a bowl and add milk gradually. Now clean fish chop onion and leafy vegetables and set aside. Bake over medium heat in the oven for 30 minutes. Keep chilled. Stir well. Sieve all the dry ingredients as well. Serves 4. 4. stirring gently to distribute the ingredients well. Simmer for 5 minute e s more. Peel. 4. When yam is almost cooked. Add the vinegar gradually too. crayfish and onion. Stir very well to mix up the ingredients. Sort and wash the maize. 3. 2 yolks from hard boiled eggs. Add the leafy vegetable and stir well. pour the palm oil over all the yam surface. Add maize to the beans and cook both until soft. 3. Place yams in a saucepot and fill with enough water to cover the yams. Wash and parboil beans till half cooked.

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

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

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

Melt the margarine in a flying pan and remove from heat. 6. Coat the egg washed balls with the remaining breadcrumbs and fry in deep frying pan. Prepare braised beefy chicken and set aside. Wash and allow cut-up chicken to drain off water. 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. 4. onion and parsley. 3. Combine part of the breadcrumbs with the minced chicken and set aside. 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. In a saucepan. Return to heat and bring to boil. 2. In another saucepan. Serve hot with braised rice. Remove from heat an allow to cool completely. 34 onion and 1 fresh tomato to the cut-up beef. chopped 1 spring onion. Season the chicken well and place in a sauce pot with 1 cup of water. Method 1. place macaroni and cook as directed on package drain off. Note: The same method for braised beef can be used but add sliced (3) red pepper. Use a fork to turn the balls in the beaten egg or use pastry brush to coat with egg. Drain and serve with ketchup as appetizer. Remove from heat when macaroni is tender. finely chopped 1 tbsp chopped parsley Pinch salt 2 eggs Vegetable oil for deep frying Method Toast the bread and crush into breadcrumbs. SHRIMP KEBABS 300g large fresh shrimps salt and pepper to taste . Season with salt to taste. CURRIED MACARONI Braised beef (cooked) 4 tbsp vegetable oil. 5.24 1 40m1 milk 1 chilli pepper. With hands well flowered shape the cooled mixture into balls. Cook until golden brand on all sides. Stir in the flour and add the milk. Add the chilli pepper. Steam under low heat for 1 ‘/2 hours till browned. Stir in the drained peas and serve hot garnished with parsley leaves. stirring constantly. Cook under low heat for about I V2 hours till cooked and lightly brown. Stir in the chicken and breadcrumbs into the white sauce (milk and flour mixture). onion slices celery and seasonings for2 minutes. melted margarine and seasoning cube in a small bowl and set aside. Stir in the chicken/beef broth and bring to boil Place cooked macaroni in the pot and stir in the braised beef/chicken. heat vegetable oil. Cover and cook for about 6-10 minutes.

leaving the tail in place. When cooked brush with curry sauce and serve hot as appetizer or finger foods. 2. Roll up the liver or beef slices as for sausage rolls and secure with tooth picks. Add salt. Makes 8-10 serving. 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. Place them in greased roasting or grilling pan. 3. Toss gently and alternatively arrange shrimp. Wash well and season with curry and salt. Shape into balls that look like the size of large walnuts. sausage or ground beef and margarine in a saucepan. 2. removing the shells but leaving the details in place. Serve with white or yellow sauce as appetizer or without sauce as cocktail-item. Grill over medium heat for 15-20 minutes or fry in hot deep fat. Serve 8. 4. 6. onions and tomatoes on short skewers. 5. Brush oil on kebab. SHRIMPS IN BATTER 1kg fresh shrimps (large size) (about 15-20 shrimps) ½ tsp curry ¼ tsp salt oil for deep frying Method 1.25 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. Devin (remove the vein that contain sand) and wash well. Set aside for the seasoned shrimps to absorb flavours while batter is being prepared. 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. Spread the ground beef/sausage mixture over lightly salted thin beef or liver slices. Serve as appetizer or snacks for cock tail party. pepper and chopped garlic and cook for another 2 minutes longer. Remove shell from shrimps. BEEF ROLLUPS 250grams ground beef or sausage 2tablesp. and devein. grill over medium flame for 45minutes it can also be fried in deep fat. Cook for 5-6 minutes. Combine the shrimps and all other ingredients in a large bowl. following the directions below BATTER 150g flour ½ or 1 egg 50m1 milk 1 ½ tsp baking powder pinch salt pepper (optional) . Bake or grill toothpicks into meat balls. green pepper. Combine onions.

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

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

Remove and arrange into baking trays and roast in oven at 3500 for 25-35 minutes. Wash chicken and allow the chicken to drain off water. thyme. 3. 3. 7. 7. 3. 1 tsp all spice (optional) l tsp curry Method 1. Mix the melted margarine. 1 stalk chopped celery Method 1. Remove from top cooker and arrange chicken in a greased baking tray. Parboil chicken and leave to cool if necessary. cut chicken thoroughly and set aside for liquid to drain off (10 minutes). Serve with rice and potato dishes. Turn and baste the chicken frequently. Wash up chicken thoroughly. Roast for 1 hour. tie the wings against the back. 2. Put chicken parts in to a pot and some of the prepared spice. Combine all the stuffing ingredients. Baste frequently with melted margarine. Season the chicken and dip in batter. Wash. 2.28 5 cloves garlic minced 1 tsp ginger minced Chicken seasoning cubes ½ tsp salt 3 large tomatoes sliced. Combine spices in small mortar and pound. ginger) Method 1. 2. Rub some into the cavity of the chicken. 5. Garnish with tomato and onion slices arranged at the sides of the dish. Fry in deep until golden brown but not completely cooked. 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. Stuff the cavity with the stuffing mixture. looping the string. Secure cavity tightly with toothpick or tie legs with a string. remove tooth picks and strings. Mix the remaining ingredients for batter. and dry. Before serving. placing the skin up side down. 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 . Prepare raw chicken by cutting into serving sizes or pieces. Put in a greased baking dish and roast in oven for about 1½ to hours. 6. Prepare the other ingredients. Rub the melted margarine mixture and curry over the outer surface of the chicken. salt and pepper. parboil chicken for 15 minutes or until half cooked. 4. 4. Toss with fat from chicken and the remaining ground spices. 4. and mix thoroughly and stir fry for 2 minutes. 6. Cross the legs and tic them together with a string.

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

ginger. Serve over the grilled fish balls on cooked spaghetti. Put the garlic ginger. Clean fish thoroughly. 4. 2. Make diagonal slits on each side of the fish and brush the margarine and seasoning mixture all over the cavity and external surfaces of the fish. Mix the fish together with onion. fresh chopped tomatoes and the paste. CELERY STUFFED FISH 1 whole frozen cracker 1 fresh pepper. Drain well and serve onto a flat dish. Brown on both sides. thyme. curry and egg white. chopped pepper and celery. Shape each egg with the frying spoon so as to enclose the yn1k in crisply fried white. 3. Turn down the heat and cover the frying pan and cook for5 minutes. 3. split through to remove the backbone and intestines plus gills. Place in a frying pan and steam for 2-3 minutes. stirring well. Remove from heat after 2 minutes. Method 1. BEEF GOULASH 1 kg tender beef (steak) 1 tsp grated garlic . Fill the cavity of the fish with the prepared stuffing. Shape into small patties and fly in preheated vegetable oil. In a bowl. Sprinkle salt and pepper at the top. Add 2 tbsp water. carrot. Cook for 3 minutes. Use as stuffing for the cavity of the fish. 3. and ½ tsp fish seasoning. oil and onion in a sauce pot. Turn occasionally prevent sticking. Lace with toot picks to secure the fish cavity. Wash very well and leave to dry (drain off water) 2. Serve with grilled sausage and toast for breakfast. Add the green pepper. chopped 2-1 stales celery. 2.30 1. Serve with ketchup as filling for sandwich. 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. Now allow patties to be properly cooked. ½ seasoning cube and pepper. Heat oil in a deep frying pan and carefully break the eggs n e by one into the fairly deep hot oil. chopped ½ tsp thyme 1 tsp fish seasoning 4 tbsp margarine (melted) 4tbsp bread crumbs or hard boiled rice. Add the sugar and season with salt. Place in a baking tray d grill or barbecue over direct heat for about ½ hour. 4. ½ tsp seasoning onion. Gradually add the vinegar to flour mixture and stir into the pot of sauce. Mix the flour and water in a bowl and set aside. FRENCH FRIED EGGS 3 eggs Salt and pepper vegetable oil for deep frying Method 1. 5. Debone cooked fish completely and flake very well 2. cornstarch. combine 1 tbsp melted margarine hard boiled rice. chopped ½ tsp curry ½ onion. Garish with the tomato slices or chopped parsley. Apply heat and cook briefly. Now mix remaining margarine. 3. Baste fish again with remaining melted margarine. curry. salt. 6.

3. 2. SAUSAGE ROUNDS 1 packet of beef sausages (10 pieces) Ketch-up Method Put sausage in a baking or grilling dish. 4. Set aside. Cut beef into 1 inch cubes. spaghetti). pealed and diced 1 small onion. Bring to boil. wash well and cook in the margarine in heavy sauce pot till brown. When cooked. Add blended fish mixture.Serve over the fish fingers or balls as appetizer. parsley. 5.Heat the margarine in another pan and fry grated onion and green pepper lightly. Add the onions and garlic and brown them lightly.31 2 large onions 2 tbsp margarine 1 bay leaf salt and pepper to taste 2 tbsp tomato paste 250m1 beef stock or water Method 1. cubed 2tsp curry paste salt and pepper to taste 3 fresh scent peppers.Form or mold in to small fingers or small balls and fry in hot oil until golden brown. Simmer for 2-3 minutes. mixing well. Serve as hors d’oeuvres. 3. . Set aside.tender. Stir well to get the beef and onion mixture to be evenly distributed. flour. slightly beaten 4 tbsp fish stock or water 1 tablsp chopped onion ½ medium gated onion ltbsp chopped parsley 2 tbsp / ¼ of green pepper chopped 1 tbsp flour ½ tsp hot pepper and grated ginger ½ can tomato puree salt to taste Veg oil for frying Method 1. Remove the bay leaf and serve over noodles (indomie. BEEF -VEGETABLE CURRY SAUCE 15g or 3 tsp margarine 1 carrot. grated ginger. the fish stock and pepper. then turn down the heat very low and let the mixture simmer for about 1 hour or until meat is fork. and salt. cut each sausages into four or five rounds each. Transfer these into another stock pot and add the remaining ingredients. 4. Dot with Ketchup if desired. 90g sliced green beans cooked 60g peas cooked oil for frying Method 1.End flaked end rice combined the egg chopped onion. Heat. Serves 10-15. about 2 tbsp of the oil for frying and fry the beef until they arc browned on all sides. Grill or bake at moderate heart till done (about 15 minutes). FISH-RICE FINGERS IN TOMATO SAUCE l50g fish. Insert tooth picks in each round and arrange them attractively in a patter. Turn frequently to prevent bursting or burning. cooked and flaked ½ tsp salt 150g cooked rice 2 tbsp fish stock or water 1 egg. 2. chopped 15g/1 tbsp flour/corn starch 450ml beef stock Cooked beef/ chicken. sliced. Add tomato puree. 4.

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

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

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

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

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

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

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

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

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

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

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

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

5. 2. Heat a frying pan and add the vegetable. Blanch for 2 minutes and drain from the hot water. . Stir in sliced tomatoes. Steam for 10 minutes. Toss the vegetables in the pan continuously. pepper and onion rings. Cover the pot and steam for about 2 minutes. Boil water and place the vegetable in the salted water. 4. Stir well. Drain well and rinse under hot water to remove starch. Set aside. 6. Wash rice and let it drain of 2. 5. 4. Bring to boil and add the rice and the seasonings. 3. Steam for about 20 minutes till liquid is almost absorbed. remaining spices and the chopped veg and peas 7.38 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. As the rice is getting tender without being soft. stir in any 6. 3. Reserve one tomato and one pepper and grind the remaining ones. salt and white pepper. 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. 7. Toss in the cooked noodles and heat through. Moi-rnoi and fried ripe plantain chips can he used as side dishes as well. Cook the noodles in boiling salted water for about 4-5 minutes. cover the pan and cook gently for about 25-30 minutes on surface cooker or oven without stirring. Serves 8-10. Serve immediately with grilled beef. Slice the onion and chop the remaining tomato and pepper. Pour in the beef/broth water. Sort. Toss in 1 tbsp of the oil to prevent sticking. macaroni noodles etc) 5 tbsp vegetable oil 2 garlic clove (grated) 4 green peppers. Leave to drain dry. Mix well and add margarine when almost cooked.medium heat. 3. wash rice and set aside to drain. peeled and sliced 4 red chiIli pepper. diagonally sliced 4 tbsp soy sauce 2tsp curry 225g sliced cabbage sliced salt to taste 2 stalks leeks/celery flesh prawns (optional) 1 onion. Remove from heat an serve hot garnished with tomato wedges or egg slices. 4. Serve with fried fish or beef and steamed leafy vegetable as a side dish. Cook the rice in the fat ova. 6. Add the beef stock or brown seasoning cube. curry. Combine the soy sauce. ORIENTAL NOODLES 225g noodles (spaghetti. stirfrying for about 5 minutes without browning. Heat the vegetable oil in a sauceboat and fry part of the slice onion and ground ingredients lightly. 5. 2. thinly sliced 4 carrots. Heat the oil or margarine in a saucepan raid add the washed rice. Stir in the tomato paste and cook till sauce is almost dehydrated. sliced METHOD 1. curry and salt and cook for 2 minutes.

Add finely chopped herbs (parsley onion. Remove from heat and set aside. 7. seasoning cube. 3. 4. 3. 5. Wash rice and set aside. Place vegetable oil in a saucepan and fry the onion. Heat to boiling. nutmeg etc). then reduce heat and simmer for 20 minutes. 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. salt. 5. cover and cook in the oven. 6. 2. and green chili pepper. Cook and stir the beef in the vegetable oil until golden brown. Wash rice in cook water and leave to drain. Pour into a baking dish. 6. margarine and onion into the remaining oil over medium heat until rice is lightly brown. celery and cook covered for 5 minutes. Cover and leave to steam about 3 minutes and serve garnished with eggs and braised beef or grilled fish. 2. 5. Cover the pan and cook gently for about 25 minutes without stirring. Stirring gently. chicken stock. green spring onion. 4. fried beef carrots. Now add the water. bay leaf. Stir in the rice and heat to boiling. Stir in water. curry. curry leaf. Stir in the tomato paste and cook for 5 minutes stirring frequently. Stir in the green and red pepper. 4. add the water. stirring constantly. margarine and seasonings (ginger. ground fresh tomato and pepper to make a sauce. Stir in the rice. 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. 3.39 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. add the washed rice over medium heat. . till rice is getting tender. When the rice is light brown. Serve garnished with green and sweet red pepper. salt and pinch white pepper. chicken cube. 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. 2. soy sauce and salt to taste. Heat the foil in saucepan and add the margarine. leeks. until the rice is getting tender. until rice is tender and liquid is absorbed (add small amount of water if necessary to make rice well cooked. When melted.

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

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

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

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

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

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. egg and almost the remaining water or as needed to obtain correct consistency of dough. When sandwich is planned for lunch. Cut into 4-6 inches of the base of the triangle to form a crescent. In using fillings. 6. Add some currants/fruits if available before folding into crescent shapes. 2. Vegetables like lettuce tomato and onion slices may be added. Combine sardine and blend with remaining ingredients to desired consistency. Knead to elastic-like texture. b) The filling can be made from meat. Mix thoroughly into a soft. roll out into ¼ inch thickness. Roll out on floured board to inch thickness and cut with doughnut cutter. Day old bread is usually preferable. 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. 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. jams and other spreads. Drain off fat and roll in granulated sugar or top with favorite icing.45 5. Spread on crackers or toasted bread triangles. Also do not use filling that can soak the bread. it should be attractively arranged. boiled or fried egg. sardines. They may be filled or spread with a variety of items such as meat. ketchup or mustard cream). Makes 20 doughnuts. closed or multi-layered. c) Method of preparation: 13e careful in handling the items by maintaining proper sanitation. Drain and mash sardines. Corned beef or chopped egg can be used as alternative. Dissolve yeast in half of the warm water. corned beef. ensure that proper temperature is maintained in order to protect the food from becoming contaminated. 4. Place in a greased pan proof till double in size and brush with egg wash before placing in preheated oven to bake for 20-30 minutes. the bread cam be sliced before or cut after filling if necessary. 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 . 7. 3. Add the dissolved yeast. Party or tea sandwiches should be in small triangular sizes. Fry in hot deep fat until golden brown on both sides. d) A garnish should be added to a sandwich when it is ready to be served. 6. When dough is ready for proofing. 8. Avoid making very large sizes. salad and various types of food. 5. jam. SANDWICHES Sandwiches are meals that arc made of regular or special bread. Mix all the siffed dry ingredients together in a small bowl. with or without sauce such as (salad cream. Sandwiches may be served hot or cold. Handle gently. especially when some items have to be chopped or mixed up. Rub in the margarine. 4. Keep them covered and use as tea sandwich. smooth and pliable dough. fish. 2. 3.

fruit upside down or carrot cake. even in colour and firm. baking powder and salt) are folded into the creamed mixture. BAKED FISH SANDWICH (Oblong Rolls) 300 grams cooked fish ¼ green pepper chopped ½ onion. Conventional sponge method in which the fat and half the sugar being creamed first. the melted margarine. There are four basic method of mixing cakes 1. large cakes must be level at the top. Beaten eggs. Regular bread slices can also be used. 4. adequate size of pan and baking temperature. sugar. Pure sponge cake uses only egg whites. Don’t over mix the mixture after flour has been added or else the batter will be rubbery. Examples are queen cakes. spread ½ teaspoon mayonnaise on the meat. Remove from heat and slice the rolls into two. Combine all ingredients except mayonnaise and the bread.46 Method 1. BATTERS AND PASTRIES cakes are batter products of flour mixtures that contain fat. Spread the fish mixture over one of the buttered surfaces and top with two slices of tomato. The creaming method usually produces better quality. sides of pan when baked.. the equipment available. In choosing mixing method. 5. eggs and raising agent. The cake must be baked in a well greased pan for easy removal when baked. In a separate bowl. beaten eggs and milk are beaten together to blend thoroughly. 4. chopped ½ tsp pepper Salt to taste 3 tbsp mayonnaise 6-8 rolls (small oblong bread) margarine Method 1. It must not be heavy. The mixture is well beaten till light and foamy after which the dry ingredients (flour. The eggs are separated and only yolks are beaten into fat mixture. Split the oblong rolls in half and spread margarine on the sliced surfaces. sugar and flour in addition to flavorings. cakes. In addition. 2.15minutes. Combine all ingredients except bread in a bowl. All ingredients must be at room temperature when mixing cakes. milk and vanilla are gradually poured into the creamed mixture. Examples are shortened cake. Chapter Six CAKES. Club sandwiches are made by slicing the rolls into three portions having two layers of filling. All other ingredients which includes eggs and milk are added and beaten thoroughly till beaten thoroughly ill smooth. The muffin method involves all the dry ingredients being sifted together and the margarine is melted. type offat and amount of time available. A good quality cake must be light. 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. Brush the meat patties with melted margarine and grill over direct heat or barbecue for 10. Queen cake and ginger bread can be made in this way. An examples of this type is chiffon or feather cake. Pastry-blend or rubbing in method involves blending of fat and flour together. the cake will be hard when baked. The flour mixture and milk are added to the cream mixture and set aside. Toss well. Fill the bread with the grilled meat. without cracks or large holes: The centre should not fall in but the cakes should shrink lightly from . The pan must not be filled more than half for two-thirds with the batter. marble cake and coffee cake.15 minutes. 2. Onion slices and lettuce loaf can be added to improve eating and nutrient quality. it is essential recipes and use proper ingredients appropriate method of mixing. Also. The egg whites are the whisked to become stiff and foamy and the flour mixture is folded into the stiff egg white. 3. Cooked on both sides. The creaming method involves the creaming of fat and sugar with electric mixer or wooden spoon till the mixture is light and fluffy. Put in the oven to bake for 10. The quality of cakes is very important. top with tomato slice and cover the sliced tomato with the other vegetables and the top layer of the bread. In order to produce good quality cakes. Mix well and shape the beef mixture into patties (round shape of same diameters as the bread ½ inch thickness) 3. Small cakes like queen cake . 2. consider the quality and type of cake as indicated by the recipe. but egg yolk and fat are not included. 6. sticky or crumbly.

Having all ingredients at room temperature. Cream well until the mixture is light and fluffy to a dropping consistency. QUEEN CAKES (RUBBING . and beat with wooden spoon. one at a time. 3. 8. Beat egg and stir into the flour ingredients. Sift the flour. Grease cup cake pans and fill the pans. alternating them. salt and nutmeg. 2. 2. Sprinkle lemon rind over remaining flour. Always use a skewer or knife to check if cake is well baked by piercing the knife through the cake. it means the cake is baked. 7. Sponge cakes must be light with firm spongy texture that springs back when pressure is applied. Note: 1 ½ tsp vanilla. 5.IN. 2 tbsp desiccated coconut or currants can be added when mixing. Stir in lemon rind and mix well. salt and nutmeg into a bowl. beaten well in each addition. 4. until well mixed Add baking powder and nutmeg into flour. When baked remove from heat and place on cooling racks. Gradually pour beaten eggs into the creamed mixture. Spoon mixtures into well greased queen cake pans or paper cups. When the knife comes out clean. 2. Add the lemon juice and the milk gradually as the constituency becomes stiff. Rub in the fat and sugar into the sifted flour ingredients with finger tips until the mixture looks like bread crumbs. sugar and vanilla together with electric mixer or wooden spatula. . 3.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 1.47 should have good shapes and rounded but slightly peaked tops. Add vanilla and cream well. Add ½ of the flour into the eggs mixture and fold and in the flour mixture. baking powder. Note: currants can be added to the flour before folding in or top of the queen cake as decoration before baking. Sieve ‘flour with baking powder. Now add a half of the milk and a second of the flour. sieve two times. Cream margarine and sugar thoroughly until fluffy: 3. Finally fold in the last portion of the flour mixture and remaining milk. 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. Cream margarine. 4. well beaten 1 tsp vanilla 1 tbsp lemon/lime juice Method 1. QUEEN CAKES (CREAMING METHOD) 300 grams sifted flour 80ml milk 1 50 grams margarine 1tsp. Nutmeg (grated) 3 tsp baking powder 4 egg. Top with currants if desired and hake in moderately heated oven for 20-30 minutes. Make 12 small cakes. 6. Fold in well 5. Bake in pre-heated oven of 325 (gas mark 2) for about 20 minutes. lime/lemon rind 150 grams sugar ¼ tsp. Add the washed eggs.

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

Beat eggs and add to margarine and sugar mixture. 4. sugar and vanilla until light and fluffy. Place margarine and sugar in a mixing bowl and cream until smooth and fluffy. 7. Cream margarine. Method 1. SOYA BEAN AND WHEAT FLOUR BREAD 300grams white flour 300grams soya bean flour 400m1 warm water or milk ltbsp margarine . This can be used in place of browning. lemon rinds and remaining brandy. and leave to cool slightly. nutmeg. 3. Beak in the eggs one at a time. Place all the ingredients in a mixing bowl and the mixture i s well beaten with electric or wooden spoon until smooth and creamy. Sift together the flour. Bake in per-heated oven of 3500f (gas mark 2) for 50minutes or until baked. Prepare desiccate coconut by toasting freshly grated coconut in the oven or over grill for 5 minutes. Place on a wire rack to cool completely when fully baked. Gradually fold in the flour mixture and floured mixed fruits. baking powder and soda. Mix thoroughly until foamy. Pour batter into well greased and floured pan. Remove from heat. 2.49 For the topping 25g (2 ½ tbsp) margarine 2 tbsp honey 120g shredded fresh coconut. 5. Bake at medium heat until cake is cooked (45-50minutes). place margarine. honey and grated coconut in a sauce pan and cook for about 5 minutes. Melt the margarine and ensure that all the ingredients are held at room temperature. Pour into a greased brunet pan or hollow pan. 2. 4. 2. then stir in the toasted coconut. 6. 3. Note: Caramels. Add caramel or browning to sugar mixture. Preheat the oven 4. Mix the remaining milk and mashed banana in a bowl and gradually combine the banana mixture with the flour mixture. Sieve out fruits and toss in little flour. using half of the milk.) 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. Place cake batter in a greased square pan and bake in the preheated oven for 40 minutes. To make the topping. 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. Fold in the flour mixture into the margarine-sugar mixture. 3. Sift together the flour. Add the flavorings. Spoon topping over the whole top of the cake. 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. GINGER BREAD 200 grams flour 60 grams (4 tbsp) margarine 1 ½ tsp ground ginger ¼ tsp salt ½ tsp cinnamon (opt. allspice and baking powder. 5. Soak fruits in brandy.

add half o f t h e flour and mix until smooth. Add the margarine. 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. bake in pre-heated oven at 4000 f for 10 minutes first. Add the white flour to the soya bean dough to obtain a stiff consistency for kneading. 4. Set aside until lukewarm. Combine margarine. 5. Cover and set aside for 5minutes. Note: Soya bean bread produces a heavy dough and requires more kneading man the regular plain white bread. Beat well until the mixture is well blended. Put the oatmeal in a large bowl. 3. 3. Makes 2 loaves. Pour cake batter over the pineapple as a second layer. 6. Serve with vanilla sauce as a dessert/sweet. Prepare a soft dough by using the dissolved yeast to mix the soya bean ingredients. Reduce heat to 350°f and bake for 4Ominutes. When double in size. When adequately risen again. 7. Sprinkle the yeast into the 125m1 lukewarm water and stir in the remaining 2tbsp sugar until dissolved. 2. Add one egg at a time and beat thoroughly. Method 1.50 2-4 tbsp sugar 3 tsp dry yeast ½ tsp salt Method 1. sugar and vanilla and cream well. 2. Fold in the dry ingredients alternately with the milk. Generously grease a medium square pan and fill the bottom of the pan with pineapple chunks. 6. 2. reserving some for kneading. Stir the dissolved yeast into the oatmeal mixture. Place on a board and knead until firm and glossy. Boil sugar and water quickly without stirring until golden b r o w n and glossy. 3. 3. Mix the soya bean flour. Bake at 350f for 50 minutes or until cake is golden brown. little at a time. . Mix dough thoroughly until it stops sticking to the hands. Knead very well and cover in a warm place for dough to rise until double in size (about 35 minutes) 5. 2tbsp sugar (reserve 2tbsp) and the salt. 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. Stir and remove from heat when it starts bubbling to top level of the sauce pan. Cover with a damp cloth or towel and let rise for 1 ½ hours under warm condition. 4. Set aside and leave to cool completely before using for cake or caramel custard. Dissolve yeast in warm water with l tbsp sugar. Remove from pan and insert on cooling rack. 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. CARAMEL 100g sugar 200m1 cold water Method 1. stir in the warm milk and boiling waters. Mix again and knead a second time. 2. margarine salt and the remaining sugar in a bowl. 4. bake in a pre-heated oven for 30 minutes. 5. Add the remaining flour. The pineapple should be evenly distributed all over the bottom.

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

3. Pour ¼ of the batter into the centre of the pan over medium heat until bubbles form. 4. Add scrambled eggs or sausage as breakfast dish. Mix the flour. 2. 9. Cover and allow to ferment till it bubbles (1 5 minutes). Beat the batter until it is smooth. Stir in the dry ingredients into the milk egg-mixture. Cover bowl with a damp towel and place till it doubles it original size or leave in the refrigerator over night. Flip the pancake cover to brown the other side. Stir in the nuts and mixed fruits. rise to the top and become popped. 5. 5. Beat and drop the batter in balls from oiled Spoon into the hot oil. Fry until golden brown on all sides. 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. Sift the 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. sugar. 2. Mix the sifted flour. 5. margarine. Fry until the mixture is light brown and remove with a straining spoon. 7. beat the mixture lightly for about 3 minutes. Heat vegetable oil. Make a well at the centre of the flour mixture and add one beaten egg at a time. Dissolve half of the sugar in the yeast. Allow to cool and cut into squares to serve as finger food. 6. At this time the underside of the pancake is golden brown. 8. 4. Stir in the milk and mix thorough. Cover and set aside for about 10 minutes. Heat a heavy frying pan (small sized) on top cooker and grease the bottom lightly with a teaspoon of vegetable oil. 2. Serve with honey or pancake syrup. Alternately mold batter in balls and drop in the heated oil. milk and vegetable oil. 3.52 5. salt and baking powder. Lightly grease medium-sized baking pan and pour the batter into the pan. 6. Serve as a snacks. salt and baking powder combine then in small portions with the fat mixture by folding in and alternatively adding the spices and flavoring. . 3. Using a wooden spoon. In a separate bowl beat the egg. test for doneness and remove from heat. 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. Bake in the pre-heated oven for about 45 minutes. fat. 7. 4. flour. Drain out oil and serve as snack. remaining sugar and salt in a bowl. Yields 1 serving of4 pancakes. Heat the oil for frying and use oiled spooned to scoop the mixture. salt and baking powder till the mixture becomes crumbs. Pre-heat the oven. Stir in the fermented yeast with a Spoon and beat the mixture lightly. When brown. Sift sugar. 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.

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

Add the beef broth. Seal the edges and use a knife and cut into 2 ½ to 3 inches sizes. Place the rolls on a greased baking sheet or tray and glaze the tops with beaten eggs. Fold over the rolled pastry from the long side until the rectangle makes 3-4 folding. 6. Rub the sausage generously along the centre of pastry. 4. 7. 2. 4. Add baking powder. 3. In a bowl cut in the margarine and rub in to have flour crumbs. Sprinkle flour into the mixture. Sift flour and salt 2.54 MEAT PIE/FISH PIE FILLING 50 grams minced beef/flaked cooked fish 2 tsp flour ¼ tsp salt 100ml beef broth 4 potatoes diced and boiled 1 tsp curry 1 tsp thyme 4 tbsp peas 1 carrot. 8. Stir-fry for 2 minutes and remove from heat. Use fork to cut the top of the rolls and place in greased pan. CHIN CHIN 300 grams sifted flour 75g margarine 1 egg ½ tsp salt Vegetable oil for frying 45g (4 tbsp) sugar ½ tsp baking powder pinch nutmeg 2-3 tbsp cold water 1 ½ tbsp powdered milk Method 1. . Using a spoon. 4. Bake in preheated oven for about 40 minutes or till light brown. nutmeg and sa1t Toss together until mixture forms crumbs. 2. Rub in the fat into the flour. Handle dough as little as possible and place balts on a floured board. melt margarine or heat oil and add onion. Mix the sausage and curry or nutmeg. 9. 5. Brush milk or egg wash on top and bake in pre-heated 3500f heated oven for 30-40 minutes. Roll over in two or three folding. Fry for 2 seconds and then add minced beef or fish flakes. Spread the corned beef evenly over the surface of the flat dough as for sausage roll. In a saucepan. chopped and boil 2 ½ margarine or vegetable oil Method 1. Gather the mixture in small balls without kneading. 3. Using the rolling pin. roll out the dough into Y2 inch thickness in rectangular shape. 3. Roll dough on lightly floured board to a 4 by 12 inches in rectangle of ½ inch long thickness. water and the seasonings stir well to mix up ingredients. 6. Add carrots. Roll up the remaining pastry. which now gives 4 sausage rolls. Cook for 8 minutes until beef is cooked. 5. folding in and stirring well un flour is well absorbed. Prepare the margarine or oil pastry. Make a well in the centre of the mixture and add water gradually to form a past. SAUSAGE ROLL 250 grams beef sausage ½ tsp curry or nutmeg Basic pastry recipe 1 egg (beaten) for glazing Method 1. Remove 2-3 tbsp of flour mixture for rolling out. peas. spread the mixed sausage on the surface of the rectangle. CORNED BEEF ROLLS 300g flour 100ml cold water 150g margarine 1 small can corned beef Pinch salt 1 beaten egg for glazing Method 1. See diagram for rolling out cutting guidelines. 5.

Allow chin-chin pieces to drain off oil after frying. Add the flaked fish. Peel the boiled eggs. 6. Cut into rectangular shapes and fill them with the cooked fish filling. salt ingredients thoroughly. Cut in margarine into the flour and gradually sprinkle water into the flour and mixture to moisten. milk. 5. flour and salt into a bowl. Add cold water and bind together. Add 1 tbsp margarine and 1 tbsp milk to the egg yolk and mix well. Make a thick paste with flour remaining margarine. 3. Split into 2 sections again and garnish with cucumber slice to serve. Cover each half. Place the yolk in a bowl with the minced fish. pressing together to form a whole egg again. 6. 4. salt. Use paste (flattened) to cover each filled egg coated first in flour pinch the joining edges for proper sealing of the paste. Pre-heat oil and fry until light brown. Serve wit groundnuts as snack. Drain and serve hot. FISH ROLL a) Fish filling 250g flaked cooked fish ½ tsp flour ½ tsp curry ½ tsp salt 2 tbsp water ½ chopped onion 2 tsp vegetable oil Method 1. 5. pepper. Gather dough into balls and leave for 10-15 minutes for flour absorb liquid well. If heat is too low or much quantity is fried at time. the chin-chin will soak the oil and will no be crisp. cut length wise through the middle and scoop out the yolks. 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 . 6. 3. 2. Do no knead pastry. 4. Stir-fry for 2 minutes and remove from heat to cook while pastry is prepared. pepper. Heat oil in deep fryer and fry the rolled up egg till golden brown. 3. Sieve the baking powder. 2. Gather the mixture into a ball and roll into ½ inch thickness on a board. Seal the edge of the last fold with little water. 5. 7. Divide the yolk mixture into 4 equal portions and fill 3 each egg (half of white) with the yolk mixture. flour board with reserved mixture. 3. Heat the vegetable oil and onion in a frying pan for 2seconds. Note: Corned beef or sardines can be used as alternatives. 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. Stir well and sprinkle in the flour to bind the ingredients. seasoning and water. Cut into 3 inch long rolls and place in a greased baking tray Glaze the top with beaten egg and put in the oven to bake for about 40 minutes. 4. 2. curry. Now roll out on floured board into 1 ¼ or ½ inch thickness and cu into cubes or dices. Spread the filling all over the dough surface and roll the rectangular pastry in two or three folds. 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.

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

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

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

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

Wash them in clean water. Add the pure water and strain into a glass jug. Use a blender or juicing machine to blend the fruits. Sweeten with syrup and add the lemon juice. 4. but do not peel beet root. Filter very well and discard the chaff. Cover and keep drink until cold. 4. remove immediately from the water and place them in a sauce pot. Wash. Serve chilled in tall glasses with a sprig of lime leaf as garnishing. Add ice blocks to serve immediately. Wash. Mix well and pour in to cocktail glasses. 6. Add lime and syrup. 2. scrape and grate carrots. 3.60 2. 3. Remove from heat. Leave to cool completely. 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. 2. ORANGE AND MILK PUNCH 500m1 (2 cups) orange juice 1 tbsp sugar/honey 500ml diluted evaporated milk 1 tsp milk flavour . Sort the dried zobo flower to remove all dirt in it. Wash lemon(s) and squeeze out the juice. Add the bitter lemon last. Stir in the pineapple juice and sugar to taste. the thoroughly washed pineapple peels can be boiled in 700m1 water strained into jugs and chilled before serving. Method 1. Garnish side of glass with cucumber/lemon slices. Cut into small chunks and put in a bowl. Stir in ginger. 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. Serve chilled. 2. Alternatively. The fleshy part of pineapple is cut and served as a dessert or refreshments. Mash the pawpaw or pulp in a blender. stir in the ginger or cloves and set aside for few minutes. 4. PINEAPPLE DRINK 4 slices or small ripe pineapple 1 lime/lemon juice 700ml boiled water 1 tsp crushed ginger syrup to taste Method 1. Pour into jugs and chill before serving. Cut beetroot in to small pieces as well as the apple. 5. Sweeten with syrup or honey if desired. Scrub pineapple. Add the pure water to filter and obtain the juice. Put chucks of pineapple in a bowl and use a crusher/blender to squeeze out the juice. 5. Combine all the ingredients in a jug except the cucumbers7 lemon slices and the bitter lemon soft drink. 3. Serve chilled in glasses and garnish with lemon/lime slices. Add previously boiled water to mashed pawpaw and strain into a glass jug. peel and remove the hard core at the middle. 7. 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. Keep the zobo boiling for about 30 minutes till the colour is fully absorbed into the liquid.

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

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

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

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

stirring occasionally. Mix orange juice and honey and pour over the fruits. 2. 3. Pour warm milk over egg mixture. except shredded coconut. Top with coconut pieces. pour dissolved gelanne over cooled mixture Add the remaining evaporated milk and beat till fully blended. Scoop into cocktail glasses and garnish with a slice of lemon. 2. 4. Toss gently again before serving into cocktail glasses or salad cups. 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. 4. 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. Beat eggs. 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. Juice from pawpaw can also be added. Cover and chill for at least 3 hours.65 FRUIT FREEZE 2 teaspoon lemon/lime juice 250m1 orange juice 1 tsp vanilla 250 ml pineapple juice 250m1 mango juice Method 1. Cook until set but not sticky (about 35 minutes). 3. 3. vanilla . 2. (not hard frozen) stirring once. Heat 250ml milk diluted with 3tbsp water to warmness. 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. Serve decorated with corn flakes. 2. Remove from the hot water bowl and leave to cool. Dissolve gelatine in the remaining 2tbsp4water over low heat. Colour is golden brown. Combine all the fruits in a bowl. 5. Toss gent1y using a wooded spoon. Keep refrigerated. Combine all the above ingredients in plastic bowl and mix well. Use as spread for bread and filling for doughnuts. 4. Cool and bottle. sugar and vanilla/banana flavour together. Pour lemon juice over banana and diced apples to prevent browning of the surface immediately after slicing. While still hot. 3. Take back to freezer and leave for about 3-4 hours to allow the ice cream to be fully set. FRUIT JAM 40grams chopped pineapple (2 mgt) 250m1 water 1 tbsp lime juice 300grams (1 mgt) sugar Method 1. lemon juice 1 tin evaporated milk 60 grams icing sugar 6 tsp. and cut into triangles or squares MANGO FLUFF 3 ripe mangoes 1 sachet gelatin ½ tsp. Freeze until mushy. Cook half of the sugar and water with the pineapple chunks until the fruit is soft. CRUNCHY FRUIT SALAD 1 apple diced 1 banana sliced 1 large orange in fleshy sections ¼ watermelon deseeded and diced 50 grams raising! mixed fruits 4 tbsp shredded coconut ½ cup orange juice 3 tbsp honey 2 tbsp lemon juice Method 1.

2. Grease 8 baking cups (moi moi cups) and fill each with equal amount of the pudding mixture. Bake in a preheated oven for 30. Add the mango juice. Whisk the chilled milk and sugar. add the gelatin mixture and beat well. add the eggs. Chill milk for about 3 hours. 6. Beat eggs and add the flavourings. 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. When the pudding are cooked.40 minutes. Dissolve gelatin in 1 Y2 cups (360m1) hot water chill the gelatin until thick. Allow to cool Place sauce on plate and serve the pudding on top. Scoop gently into desert cups and top with the mango chunks. Whisk gelatin till fluffy. Dissolve gelatin and chill till firm. Cover and freezer till set. Pour the mixture over the crumbs and cover the top with the other ½ of the corn flakes crushed into crumbs. 5. Sour sop juice (undiluted) may be used. Mix gently. Chill in the freezer for some 4 hours before serving into cocktail or dessert glasses! cups as a dessert or refreshment. When set. 2.66 Method 1. Sprinkle ½ of the corn flakes into a round or square pans. Add lemon juice and sugar. 5. beat gelatin until fluffy. Gradually add the gelatin mixture. Peel and chop the mango flesh. mixed fruits ginger and nutmeg. ginger and remaining sugar 75g over a boiling water till melted. Add the beaten 1 egg and whisk till thick. 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) . m. 7. 6. 6. Beat milk until thick. combine100g of margarine. Chill the milk for 3 hours 2. Preserve 3 tbsp of chopped mango for topping and mash the remaining by masher or use blender. Place the dishes/cups in a roasting pan and pour enough hot water halfway up the sides of the pans. lemon juice. 4. 3. 3. vanilla and lemon. Press the juice through a sieve into a bowl and reserve the juice. 3. BREAD PUDDING ½ loaf of bread (day old) 570m1 milk (diluted) 3 eggs (beaten) 100g mixed fruits/currants 1 tsp vanilla essence SAUCE Pinch ( ½ tsp ) ground ginger 120g margarine 1 50g sugar 1 egg 4 tbsp lemon juice 1 tsp nutmeg Method 1. . 4. 4. When the bread is softened. vanilla. 5.

Heat the cold water and sugar in a pan till the sugar dissolve 2. diced 100g raisins . Mash the pawpaw chunks to smooth paste Add to the orange juice and sugar mixture. Arrange the filled cups in a around pan and add ½ inch level of water to the baking pans. 6. nutmeg and baking powder Stir in the milk until smooth 3. Add vanilla. Pour into the pan with the melted margarine. FRUIT COCKTAIL DESSERT 125 grams margarine 130 grams flour 100 grams sugar 180ml diluted milk 100 grams each chopped 2 tsp baking powder Pineapple. Sieve all into a plastic bowl and place in the freezer for 1-2 hours until mixture is mushy or fairly set. In a bowl. 3. egg and milk. Cream margarine and sugar till fluffy. 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. Melt margarine in a square or round cake pan 2. 4. Add the remaining ingredient and mix together. Bake pudding over medium heat till it is set (about 20mmutes). Bake in 350 of pre-heated oven for 45 minutes 6. Spoon the fruit chunks evenly over the batter. Add flour ingredients to the creamed margarine mixture and blend well. 5. pudding may be streamed on top of the cooker. 6. Grease generously two shallow round pans. COCONUT DELIGHT 100g sugar 70g sifted flour ¾ tsp baking powder 80g shredded coconut/cashew 250m1 diluted milk a pinch of salt ½ tsp vanilla 50g margarine (melted) Method 1. Add the sugar. and all spices in a separate bowl. 4. diced ¼ watermelon diced A 100g sugar 1 can evaporated milk 2 slices pawpaw. flour. Wash peel and chop pawpaw 4. flour. Blend in the milk gradually 2. 4. sugar. FRUITED ICE MILK 1 firm mango. salt and baking powder together. Pour into a bowl and stir in the orange/pineapple and lemon juice 3. 5. 5. Pour the mixture into the greased pans and bake in pre-heated over for about 30 minutes or until set. baking powder/soda. PAW PAW ICE DESSERT 225 grams sugar 600 grams ripe pawpaw 250m1 orange/pineapple juice 1 large lemon juice 50m1 cold water Method 1.67 Method 1. Make 6 servings. Alternatively. Sieve well Add the raisins. Serve into dessert plates and top with ice cream or vanilla sauce. Spoon into well-greased custard queen cake cups ¾ fullness. Makes 10 serving. 2. orange and mango ½ tsp nutmeg Method 1. 3. When set remove from heat and place upside down in dessert bowls to serve. Mix salt. mix flour. Remove syrup from heat and cool.

4. Remove from freezer and whisk very well Add the sugar and whisk again 3. Fold the fruits into the whisked milk in the bowl. . Serve in cocktail glasses. Cover the bowl and return to freezer and freeze till firm. Pour evaporated milk in a plastic bowl Place in the freezer till ice form around the side of the bowl 2.68 Method 1.

Cake Baking Information 1. To remove cake from the pan. Success in cake icing depends on three major factors: 1. cake pans. egg beater. Another important benefit of cake icing is that it serves as a means of developing ones creative skills and resourcefulness that brings about special feeling of satisfaction. 3. 3. cooling racks. . 8. Piping Set: Plastic or metal piping tubes or bags with nozzles to fit used in making various decorative design on the coated cake. place the cooling rack over the top of the pan and urn both pan and cake over. The following are some specialized pieces of cake decorating equipment: 1. Cake Board: Necessary for placing the cake. Creaming gives better result. eggs. design rollers. richness. 2. marking rings and cutters (plastic or metal). (marble. plastic or metal turntable. For cake baking: Cake recipe. nozzles. Set aside. Start by deciding on the type of cake desired. scale and other measuring tools. ingredients. Rolling Pin: Wooden pan with non-absorbed surfaces for rolling out sugar paste and Fondant icings for decoration. aesthetic value and quality of cakes. 5. The right equipment 2.69 Chapter Eight CAKE ICING Cake icing is a method of using very smooth sugar mixtures to add finishes and decoration to baked cakes. Pastry Cloth/Rolling Pin Cloth (2 pieces) Canvas Cloth or smooth polythene which promotes even rolling without sticking when working with sugar paste or fondant icing. wooden spoon. 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. The bottom may be lined with wax paper after greasing instead of flouring for easier removal of baked cake. 6. icing colour kits. Pre-heat the oven to temperature (gas mark 3) specified by recipe. Nozzles are available in different shapes and sizes. Consider method of mixing. For the icing: Icing sugar. wooden spoon. Always defrost the cake completely before icing. 3. The only special tools needed are as follows: 1. rolling boards and pins. 2. DECORATING EQUIPMENT AND TOOLS The appropriate tools make it possible to create pleasing and stunning decoration as your skills develop. remove cake from oven and let cool in the pan on a cake rack for 10 minutes. 7. 2. carrot cake. if frozen. electric mixer. 6. decorating bags. The main purpose of icing cakes is to enhance the beauty. Place the cake in the pre-heated oven and bake according to temperature specified. 8. Lift the pan off carefully and let the cake cool completely for at least one hour. Spread the batter evenly to the sides of the pan. 4. rich cake etc) and obtaining the ingredients specified by the recipe. Skill in application of creative knowledge in designing special decorations. margarine. sieve etc. Palette Knife: Stainless steel flat knife without shape edges which are used for spreading icing on cake surfaces. When baked. 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. Pastry Brush: Used in brushing off loose crumbs from the caked cake before application of icing. It should have soft natural brittles that should leave no marks when brushing. Cream the cake and mix to recipe directions. zigzag ruler/comb etc. For the decoration: Decorating syringes or tubes (plastic or metal). aluminum foil wrap. coffee. 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. Complete mixing of cake ingredients and pour butter into the greased and floured cake pan. Place the cooled cake in a cake board for the icing. cake boards. 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. spatulas or palette knife. mixing bowls and spoon. 3. 4. The type of ingredients used and mixing technique. 7. It is available in plastic or foil scaled thick papers. Icing also contributes to the taste of the baked product and prevents loss of moisture. Different shapes are available according to cake pan sharp. decorating rule or comb. 5. electric mixer. Scrapers: These are serrated edge triangular metal or plastic tools used for giving patterned surface to the sides and tops of cakes usually coated with royal or butter cream icing.

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

6. Sprinkle extra sugar or corn flour on a rolling board and gather the mixture into a ball. Coat cake surfaces with j am or syrup. use a textured rolling pin to roll over the coated cake to give the design on the pin. 5. into a circle or square that fit the size of the diameter of the cake and double the height of the cake at once. Roll out the fondant in enough portions. add more icing sugar. For decorative rolling. Add the sugar and blend them very well. 7. . 3. 3. Trim excess from the base. Gently. Leave paste in air tight container of room temperature for about & 12 hours before using. Place the ball of icing on the floured board smooth of surface and knead continually mixture is soft and pliable. allow it to defrost and knead again until soft and pliable. If fondant is too stiff. liquid glucose. Now place half of the sifted icing sugar in a bowl and make a well. lift the flat icing sheet with spatulas and cover the syrup or jam coated cake. . a little at a time until the icing sugar are added. Place the mixture over low heat and heat until dissolved. Press and smoothen icing against all surfaces of the cake with palette knife or smoother. 6. Gently lift the fondant over the rolling pin and place over the jam coated cake. Beat the egg white and glycerin in a bowl till frothy. 9. 7. 2. Gather the sugar and gelatin mixture into a firm ball. using a wooden spoon until mixture is fully mixed up. Add the beaten egg white. flower or other designs such as board twists. remove the mixture from heat and add drops of flavour or colouring if desired. 12. knead the sugar mixture or fondant. use same method of preparation to apply petal taste icing using these ingredients. Knead well. 3. Note: Alternatively. and water (a drop at a time) and if it is too soft. Smooth and shape the fondant on the cake. then place the paste in a plastic bag. 11. glycerin and cold water in saucepan and stir well until thick. Attentively. bring out from freezer. Method 1. pliable and no longer sticks to the hands. Decorate with piping softer icing or cut out flowers and designs. 10. Mix icing sugar and gum together. Stir in the shortening and while shortening is not completed melting. Attaching ornaments and sugar beads if desired. 4. 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. 8.71 Method 1. As you roll. using cake smoother. Use cutters to make plaits. Pour the lukewarm gelatin mixture and gum into well of icing sugar and stir well with a wooden spoon. lift the fondant and dust more corn starch powder to the fondant to prevent it ‘from sticking to board surface. 2. 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. use a pastry cloth to roll out icing for smooth finish. 8. Continue to knead until the ‘fondant is smooth. Mix in more sugar. Combine gelatin. add the liquid glucose and water. leaves. When ready to use. 4. using a rolling pin on a clean board. Roll out the icing on a sugar or corn flour dusted board as a flat sheet. Let mixture stand and cool to lukewarm. 2. Dusting corn starch powder or icing sugar on a flat surface. Always use fondant icing immediately or store in airtight containers in the refrigerator/freeze for several days before using. Keep fondant covered with a damp cloth to prevent a hard surface from forming. 5.

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

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

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