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.

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

stirring occasionally. Melt margarine and blend in flour. Simmer. Place cucumber slices in a flat dish and arrange the tomato segment in between the cucumber arrangement. bringing up to a boil and stirring constantly for 3 minutes until thickened. Add the prawns and cook for about 2 minutes. 3.5 250g kidney beans 250g peas/green beans 3 tsp white pepper 2 cups cabbage (chopped) Method 1. pepper. Add the thyme. chicken or over plain boiled rice. Stir in the flour and cook over gently heat for 2-3 minutes. YELLOW SAUCE 1 tbsp flour 4 tbsp melted margarine 1 tsp salt ½ tsp pepper 150m1 milk 2 eggs (beaten) 1 seasoning cube . 2. green onion and garlic. Add milk and seasonings. Reduce heat and allow to simmer for about 15 minutes until thickened. WHITE SAUCE (MILK GRAVY) 1 tbsp margarine 250m1 diluted milk 1 ¼ tbsp flour salt and white pepper to taste ½ tsp lemon juice/vinegar Method 1. Mix together the olive oil. Wash and cut the ripe firm tomatoes in to 4 segments in each. celery. Serve as sauce for shrimps and fish fingers or fish balls. Pour in the stock gradually. 4. red wine. vinegar and salt 3. Slice cucumber thinly. bay leaf and any other remaining ingredients. 5. 2. mixing well. 2. Chill before serving. Sprinkle with the minced parsley and the olive oil mixture over the vegetables. stirring constantly until thickened. Remove bay leaf. 6. Top with the chopped green onions or cucumber as garnishing before serving in soup bowls. Simmer for 2 minutes. 2. Serve with braised beef. Combine all ingredients in a saucepan. Cook gently to soften. 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. 3. 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. Melt the margarine and add the onion. stirring well.

Place in a bowl and add onion. Add the leeks. 2. dice onion. Melt fat. Add milk and bring to boil. potatoes and chili pepper. onion and stock. Simmer for 5 minute 5. Serve over vegetable salads. Add seasonings until smooth. stirring constantly. 3 Stir in beaten eggs. Clean vegetables.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. Serve on fried fish or roasted chicken. Add the puree tomato sauce and salt. 4. Clean and cut fish into bit size. Cover pan and cook for 6 minutes till potatoes are cooked. 5. mushrooms. chilli pepper and seasonings. Simmer for 10 minutes and serve hot over boiled rice. Additional water can be added if needed. Beat eggs and milk. thyme and curry. Stir in the vinegar and cook for about 2 minutes. stirring constantly until smooth. celery. Add the cleaned shell fish (shrimps. yam or potatoes. Add the mustard. oysters. white pepper and salt. 3. 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 1.6 Method 1. 4. 4. add potatoes. cover again and cook for about 2 minutes. Gradually add egg mixture to flour mixture over low heat while stirring. clams. 2. 6. Remove from heat and cool. . Add the fish mixture. 1-Teat the vegetable oil in a saucepan and pour in the water. Chop the celery and slice the white part of leeks. 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. Stir well. 3. crab). Mix flour and melted margarine. Gradually and the rest of melted fat. 2. pepper and diced tomatoes. Mix flour and half of the fat in a saucepan. 3. 2. Cook for 20 minutes. 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.

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

Note: Goat meat offals or cut-up hen can be used in place of beef offals. Now add the crayfish. washed and lemon grass leaves and lime leaf. 4. Serve hot in soup bowls as appetizer. Remove from heat and serve hot with pounded yam balls. Mix well. Season with salt to taste. 5. 3. seasoning cube. The soup becomes thicker. WATER LEAF SOUP 600g beef (cut-up and cooked) 300m1 palm oil 1 ½ tsp ground pepper 4 fresh tomatoes (ground) 1 medium onion. Put in a pot with half of the water and ½ tsp salt and cook till tooth-done. Place over heat and toast the melon seeds until they are lightly browned. 2. Combine the remaining water. Add pepper. 8. melon and apon soup preparations. fish and vegetables used. Wash and cut the meat into bit-sized chunks. Pound the thickener (cocoyam/yam) into 2 balls. ground salt to taste 1 tsp ground locust bean ½ sachet seasoning mix . 2. palm oil and cooked beef. 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. Examples are ready to use pepper soup. lime leaf and lemon may be left out to make thin soup while other local spices may be included if desired. add to the boiling mixture and cover pot. Add the beef stock. 6. Prepare stockfish and smoked fish and boil till tender. Some of the soups and sauces are available in convenience forms. 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 1.8 abundance of meats. 5. 6. Stir in the bitter leaf and leave to simmer for 5 minutes for tastes to blend. pepper and locust bean. Grind melon seeds and spices to a smooth paste. Continue to cook. Stir well and allow the soup to simmer for about 10 minutes more. Now place the melon seeds in a dry frying pan. salt and potash. Dissolve this mixture with a little liquid from meat stock and stir into the soup. Lemon grass. 4. They are available on supermarket shelves. Cover and leaves to boil for 5 minutes. BITTER LEAF SOUP 450g lean beef. The recipes presented are simple enough for anyone to prepare. 7. Simmer for about 5 minutes. 3.

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

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

Boil the yam in enough water to cover the yam pieces. The thin soup without okro is good for dieters and adequate for convalescents.Gradually pour some quantity of the liquid into the thick sauce i’ the mortar Mix thoroughly with the pestle. Dry fish and may be used instead of chicken. corn meal balls or garri balls. 7.Using the pestle. 5. Add okro if desired and simmer for 5 minutes till soup is slightly thickened. 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. mixing well. stirring constantly. Chop the cook shrimps and combine all the ingredients. Sprinkle salt over the soup and add pinch potash. 7. dry fish. Debone and clean the fish. Spinach greens may be used in place of okro. Garnish with tomato wedges and serve as appetizers. Cook till the melon-tomato mixture sets and forms small lumps or curdles. Add salt to taste. Mix the ground melon see and locust bean with half of the hot beef broth to a thick paste and Set aside. except bread in a bowl. Wash and chop the cucumber and set aside. Mix well and cover and bring to boil. Mix well with pestle till oil is mixed in the sauce. Serves . Add the dissolved melon.Add potash and palm oil. . 6. 3. Serve warm as soup with pounded yam baits. Pound till smooth. Serve warm as soup with pounded ripe plantain and starch or garri balls. BEEF MELON AND VEGETABLE SOUP 400gs cooked beef 1 small bunch chopped spinach or pumpkin leaves 1 medium smoked fish ½ small tomato tin 1 small mar. Stir occasionally to prevent burning. Tin palm oil Method 1. 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 1.11 5. Do the top of the sauce with palm oil. 2. Remove cooked yam pieces and reserve t liquid.Roast the dry fish lightly and put them hot into the sauce to absorb it. Mix well and bring soup to boil again cooking for 10 minutes. mix well and cook for 5 minutes with pot covered. 4. Stir occasionally. stir occasionally. Serve over the boiled yam or unripe plantain. allowing it to bubble for 10 minutes. 2. 3. Stir in the remaining water/beef broth. if desired. 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. 5. tin melon seed ground small washed bitter leaf 1 small marg. 4. addthepumpkn1eagtth and boil again for 5 minutes 9. 4. Season with salt to taste. beef and bitter leaf. Spread between two slices of bread and cut into triangles of each sandwich. 6.Put pepper and crayfish into a wooden mortar. l. Blend the tomatoes and peppers. 3. 8. 2. squeeze the fish gently to soften them. Add the onion and fry till lightly brown. Pour palm oil into sauce pot and heat till it begins to smoke. Stir in the tomato mixture and steam till almost the dehydrate.

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

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

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

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

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

cashew nuts and apple with skin 4. Mix all ingredients together. Chop onion. Now shred the cucumbers. Garnish with cucumber slices. 3. Prepare cabbage and shred finely. Chill and serve with salad cream or mayonnaise. peeled and diced 4 tbsp shredded coconut 1 tbsp sugar salt to taste 2 tbsp mayonnaise Method 1. 3. Remove the hard brown back of the coconut and shred or grate as well. Slice the lettuce or cabbage leaves and set aside. 4.17 Method 1. Make 8 servings. Wash cucumbers. Place yolks. Reserve one for slicing. 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. CARROT-CUCUMMBER SALAD 3 large carrots (shredded) 2 large cucumbers. 2. 4. slit and remove the seeds. salt. Peel and grate the carrot in long pieces and combine all the shredded vegetables in a bowl. 5. If mixture is too thick. Top with mayonnaise. Sanitize vegetable very well to destroy harmful micro organisms. CABBAGE SALAD ½ small firm white cabbage I stalk celery or spring onion 2 large carrots. Put in salad bowl and garnish with wedges of tomatoes. Set aside. Pour oil gradually. Wash and chop celery or spring onion. whisking continuously. Toss gently and set aside. Put all ingredients except mayonnaise in a salad bowl or arrant vegetables by alternating them and having the salad well garnished.cooked and diced 2 stalks spring onion/celery-chopped ½ tsp salt 3 hard boiled eggs. pepper. 6. Continue whisking till mixture is thick. Chill and top with mayonnaise before serving. 2. 3. add a little milk or vinegar to thicken. Line a flat dish with the lettuce or cabbage leaves and serve the salad on the leaves. Add the boiling water and milk after whisking well. 5. take another egg yolk with ½ tsp water and add to mixture and whisk well. 2. 2. Crush the peanuts and combine all the ingredients. vinegar. POTATO SALAD 4 large potatoes. chopped 1 small onion chopped ½ tsp white/black pepper 4 tbsp mayonnaise or salad cream . Slice the remaining cucumber and to serve. CUCUMBERAND COCONUT SALAD 3 medium cucumbers 2-3 carrots 1 small coconut Lettuce leaves/cabbage 100g roasted peanuts (pealed) Mayonnaise Method 1. sugar and mustard in a bowl and whisk well.

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

. Mix up thoroughly. 3. Combine all the ingredients. Boil for another 5 minutes till syrup thickens. 8. 5. 2. Toss them well in a salad bowl. 3. peeled and chopped. cover with the leafy end and chill. Using the kitchen wonder. Filltl4e pineapple shell with the mixed fruits. Leave it to cool and pour over a bowl of fruit salad. Place water and sugar in a sauce pot and heat till sugar is dissolved. Also’ clean the carrots and onion. 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. Makes 8-10 servings. Wash and cut the green pepper to remove core and seeds. pile high the shell. Reserve mayonnaise to time of serving. 2. all spice and nutmeg over the fruit mixture and toss well. Add orange juice and honey. using the fruits that have been washed. SPICED FRUIT SALAD ¼ water fl’1eOfl (diced) 250m1 orange juice 50e.19 7. Serves 8-10. Add the mayonnaise and serve. Cover and chill for at least 1 hour and serve in dessert cups or cocktail bowls as dessert. sugar and pepper. Decorate with lime slices. shred cabbage and put in a bowl containing ice water and the vinegar or lemon juice. Wash cabbage very well. chop onion and grate the carrots add these to the cabbage in the bowl of salted ice water. 4. Combine oranges. SUGAR SYRUP FOR FRUIT SALAD 100g sugar 250ml water Method 1. watermelon and pineapple in a mixing bowl. 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. After 301 minutes. 6. currants. Sprinkle vanilla. Season with salt. lemon Juice. 2. CRISPY COLESLAW 450g fresh white cabbage 1 green pepper ¼ green pepper 2 large carrots 1 litre ice water 1 tbsp sugar 2 tbsp white vinegar 3 mayonnaise pinch salt and white pepper Method 1. cover bowl and chill in the refrigerator. coconut. drain the cabbage and other vegetables thoroughly. Now shred the green pepper.

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

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

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

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

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

Set aside for the seasoned shrimps to absorb flavours while batter is being prepared. pepper and chopped garlic and cook for another 2 minutes longer. When cooked brush with curry sauce and serve hot as appetizer or finger foods. Brush oil on kebab. 2. onions and tomatoes on short skewers. 3. Makes 8-10 serving. 5. BEEF ROLLUPS 250grams ground beef or sausage 2tablesp. 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. and devein. Grill over medium heat for 15-20 minutes or fry in hot deep fat. Bake or grill toothpicks into meat balls. Remove shell from shrimps. Serve as appetizer or snacks for cock tail party. SHRIMPS IN BATTER 1kg fresh shrimps (large size) (about 15-20 shrimps) ½ tsp curry ¼ tsp salt oil for deep frying Method 1. Place them in greased roasting or grilling pan. Add salt. 2. removing the shells but leaving the details in place. 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. Cook for 5-6 minutes. Serve with white or yellow sauce as appetizer or without sauce as cocktail-item. Combine onions. Toss gently and alternatively arrange shrimp. leaving the tail in place. grill over medium flame for 45minutes it can also be fried in deep fat. sausage or ground beef and margarine in a saucepan. Shape into balls that look like the size of large walnuts. Wash well and season with curry and salt. Devin (remove the vein that contain sand) and wash well. green pepper. following the directions below BATTER 150g flour ½ or 1 egg 50m1 milk 1 ½ tsp baking powder pinch salt pepper (optional) . 4. Roll up the liver or beef slices as for sausage rolls and secure with tooth picks. Combine the shrimps and all other ingredients in a large bowl. 6. Serve 8.25 2 large green pepper (cut in squares) 3 large firm tomato (in squares) 2 onion (cut in squares) 3 tbsp vegetable oil curry and thyme (optional) Method Clean shrimps.

Combine all ingredients except egg. Beat egg whites until foamy and stiff and fold in the fish mixtures. removing all bones. Clean shrimps. 2. Insert toothpicks into balls and serve as cocktail dish.. Separate the egg whites and yolks. beaten egg yolk and flaked fish. Makes 20 balls. Drop spoonfuls into baking dish or fry in hot fat until crisp. 2. puffed and lightly browned. Oil for deep frying 2 eggs 2tsp soy sauce/ ½ seasoning cube ½ tsp curry salt and white pepper Method 1. 3. Make a batter with the flour. Place the egg coated pieces of fish into the bag and shake well to coat each piece of fish. 4. Mix flour and seasonings in a large plastic bag. FISH PUFFS 600g cooked fish 30g flour (2thsp) 1 medium onion chopped 1 green pepper chopped Veg. except the tail. corm starch. Flake the cooked fish very well. well beaten Method 1. Beat the eggs ma large bowl and add the fish one at a time turning well. Toss onions. Serve hot with ketchup or yellow sauce. 6. 3. Serve with sauce as an appetizer. Drain off fat and serve with ketchup as appetizer BUTTERFLY SHRIMPS ½ kg large fresh shrimps 65g flour 1 tbsp corn starch Vegetable oil for deep frying. 2. ½ tsp baking powder 1-2 tbsp water 1 egg. Flatten to give the butterfly shape. remove shell and devein. 3. Fry until golden brown. CRISPY BAKED CHICKEN l25grams bread crumbs / crack 1/4 tsp salt .26 Method 1. add the remaining water. Now dip each prepared shrimp into the batter and coat the shrimp generously. Put immediately into hot fat. Heat oil for frying in a large frying pan (about 2 inch deep) When oil is hot. Beat the egg and gradually mix up with flour. Split shrimps down the back to about /2 inch to the tail. 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. add the flour coated pieces of fish and fry until dry. Dip each shrimp into the pre-heated oil and cook until golden brown. 5. Drain the fried fish and serve garnished with celery leaves or parsley leaves. Add the seasonings and flour and beat well until mixture is creamy 4. salt and baking powder in a bowl and gradually adding the beaten egg in l tbsp water if batter is stiff. 5.

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

ginger) Method 1. 5. 7. Rub some into the cavity of the chicken. Wash. Before serving. Remove from top cooker and arrange chicken in a greased baking tray. Season the chicken and dip in batter. Mix the remaining ingredients for batter. Rub the melted margarine mixture and curry over the outer surface of the chicken. tie the wings against the back. Turn and baste the chicken frequently. Garnish with tomato and onion slices arranged at the sides of the dish. Combine all the stuffing ingredients. remove tooth picks and strings. 6. Put chicken parts in to a pot and some of the prepared spice. 1 tsp all spice (optional) l tsp curry Method 1. looping the string. Prepare raw chicken by cutting into serving sizes or pieces. Mix the melted margarine. STUFFED ROAST CHICKEN (a) I whole chicken (broiler) (b) Stuffing Salt and pepper 1 onion sliced thinly or chapped 1 tsp margarine 1 tbsp melted margarine 4 tbsp hard cooked rice or bread crumb salt and white pepper Pinch of thyme and curry. Baste frequently with melted margarine. placing the skin up side down. and dry. Roast for 1 hour. Serve with rice and potato dishes. Parboil chicken and leave to cool if necessary. Prepare the other ingredients. Fry in deep until golden brown but not completely cooked. salt and pepper. 3. cut chicken thoroughly and set aside for liquid to drain off (10 minutes). 7. 4. and mix thoroughly and stir fry for 2 minutes. 5. Stuff the cavity with the stuffing mixture. Cross the legs and tic them together with a string. 2.28 5 cloves garlic minced 1 tsp ginger minced Chicken seasoning cubes ½ tsp salt 3 large tomatoes sliced. 4. 1 stalk chopped celery Method 1. Combine spices in small mortar and pound. thyme. 2. 2. 6. Toss with fat from chicken and the remaining ground spices. 3. Put in a greased baking dish and roast in oven for about 1½ to hours. Wash chicken and allow the chicken to drain off water. Secure cavity tightly with toothpick or tie legs with a string. CRISP FRIED FISH 8-10 market fish fillet 150grams salt and pepper seasoned flour . Wash up chicken thoroughly. 4. parboil chicken for 15 minutes or until half cooked. 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. Remove and arrange into baking trays and roast in oven at 3500 for 25-35 minutes. 3.

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

Add 2 tbsp water. 3. Lace with toot picks to secure the fish cavity. Heat oil in a deep frying pan and carefully break the eggs n e by one into the fairly deep hot oil. carrot. Shape each egg with the frying spoon so as to enclose the yn1k in crisply fried white. thyme. chopped ½ tsp curry ½ onion. Wash very well and leave to dry (drain off water) 2. Place in a baking tray d grill or barbecue over direct heat for about ½ hour. ½ seasoning cube and pepper. 3. Apply heat and cook briefly. oil and onion in a sauce pot. Turn occasionally prevent sticking. 3. 2. Garish with the tomato slices or chopped parsley. FRENCH FRIED EGGS 3 eggs Salt and pepper vegetable oil for deep frying Method 1. curry and egg white. Fill the cavity of the fish with the prepared stuffing. Brown on both sides. Shape into small patties and fly in preheated vegetable oil. 5.30 1. Debone cooked fish completely and flake very well 2. Serve with grilled sausage and toast for breakfast. Put the garlic ginger. ½ tsp seasoning onion. split through to remove the backbone and intestines plus gills. Sprinkle salt and pepper at the top. salt. and ½ tsp fish seasoning. Add the green pepper. Add the sugar and season with salt. Use as stuffing for the cavity of the fish. stirring well. BEEF GOULASH 1 kg tender beef (steak) 1 tsp grated garlic . Gradually add the vinegar to flour mixture and stir into the pot of sauce. 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. cornstarch. chopped 2-1 stales celery. chopped pepper and celery. 3. In a bowl. CELERY STUFFED FISH 1 whole frozen cracker 1 fresh pepper. Clean fish thoroughly. Serve over the grilled fish balls on cooked spaghetti. Method 1. Serve with ketchup as filling for sandwich. Drain well and serve onto a flat dish. 2. fresh chopped tomatoes and the paste. Mix the flour and water in a bowl and set aside. Baste fish again with remaining melted margarine. chopped ½ tsp thyme 1 tsp fish seasoning 4 tbsp margarine (melted) 4tbsp bread crumbs or hard boiled rice. 6. Place in a frying pan and steam for 2-3 minutes. Now allow patties to be properly cooked. combine 1 tbsp melted margarine hard boiled rice. 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. Cook for 3 minutes. ginger. Now mix remaining margarine. 4. Turn down the heat and cover the frying pan and cook for5 minutes. 4. Remove from heat after 2 minutes. Mix the fish together with onion. curry.

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

Heat the oil in a large frying pan and when hot add the margarine. Place tomato and remaining ingredients except oil and salt in a food processor and blend well.Mix flour with salt and pepper. 5. 3. finely chopped 1 tsp thyme I tsp grated garlic 100ml chicken or beef stock I tsp grated ginger salt to taste. Push to one side of the pan. Put the chicken pieces in a pot and pour the blended ingredients over the chicken. grated 1 large tomato Salt Method Cut chicken into 6 serving pieces. 2. TOMATO AND PEPPER FRIED CHICKEN 1. GRILLED CHICKEN/TURKEY 2 chicken/turkey breasts ½ tsp hot red pepper 3 tbsp vegetable oil 1 tsp grated garlic I tsp white pepper 1 tsp grated ginger 2 tsp chicken seasoning 1 tsp curry 1 small onion. peppers and curry leaf. Remove from heat and leave to cool.5kg broiler chicken 4 tomatoes. Sprinkle on the flour and cook till the margarine and onion are golden brown. 4. Place chicken in a grill pan including the marinade and cook chicken for about 10 minutes on each side. Now add the fried beef. Melt the margarine in a medium saucepan and add the onion and carrots. Method 1. Set aside. cook until thick. Toss very well and steam for about 30 minutes or marinate for about 1 hour. thinly sliced 6 tbsp vegetable oil 1 sweet red pepper. Top each with ketchup as sauce. Coo k until tomatoes are softened. 5. stirring constantly to prevent burning. Make small nests of lettuce in cocktail glass or salad bowl and scoop the shrimp cocktail onto each. diced . Add the beef stock. thinly sliced 5 tbsp margarine 1 fresh scent pepper. Add the seasonings. Garnish with onion rings and tomato wedges. seeded and diced 200g flour for dredging 1 green pepper. salt. 6. 2. Add the chicken pieces and fry over moderate heat till brown.32 2. Garnish with chopped parsley. in a bowl. 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. cooked peas and beans and cook the sauce for 2 minutes. Using the seasoned flour.Prepare the onions. except the lettuce leaves.Remove chicken and sauce into a serving dish and sprinkle with chopped curry leaf to garnish as accomplishment to curried rice or potato chips. curry pepper and I seasoning cube. Cook slowly to soften. 3. Flake excess flour off. wash and drain. Add salt and steam for 10 minutes. Combine all the ingredients. basting frequently. salt and oil. 3. Grill each side till golden brown. onion tomatoes and the other ingredients. Cut chicken into serving sizes and place in a sauce pan. Set aside. chopped 1 small onion. Set a side. Stir in l tsp ketchup and mix well. CURRIED PORK STEW 500g lean pork (in 2inch cubes) 4 large tomatoes. 4.Add the garlic. Serve over plain boiled rice or noodles. tomatoes. Chop the shrimps into cubes. coat the cooled chicken pieces lightly.

Melt margarine in a small frying pan.Remove from heat and serve with plain boiled rice and sweet corn. supper and deserts.When meat is completely cooked. 2.Combine the onion cucumber. They are served in a variety of dishes that may be used for lunch. 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. Gently beat eggs. 3.2tbsp 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. Remove and place a plate. 2. poached. Method 1. 3. covered.Bring the mixture to boil and add fried port. Cook for 1 minute longer. 2. . Allow to set briefly and then/stir slowly with fork to let the egg turn into large pieces or lumps. Cut into bread triangles for appetizers/snack or serve as sandwich for breakfast dish. 5. scrambled. milk. Serve with cucumber salad in addition. pepper and salt together. 4. Serve as a breakfast dish. remove the bay leaf and add green pepper. Garnish with avocado dices tossed over the stew. chopped shrimps/scrambled egg and mayonnaise in a bowled. Mix well. Stirring in beef stock/water and vinegar and add bay leaf. wash and leave to drain.Cut pork into cubes. Cook slowly for about 20-30 minutes. curry tomatoes and paste.Add more oil if necessary and onion. diced. 4. Remove to a plate. Chopped onion and green pepper can be added. EGGS Eggs are used.Cover each sandwich and toast in the oven or a sandwich bread toaster. 3. Heat the oil in a frying pan and brown and pork in two batches.Spread between two slices of bread and top each with two tomato slices to obtain 4 sandwiches in all. 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. using a wooden spoon. To provide protein in meals To thicken sauces To garnish prepared foods To serve as raising agents for sponge cakes To glaze pastry Eggs can be fried. Serve as the protein dish with buttered bread. Heat the margarine and pour into mixture. 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.

Fry the liver chunks lightly and set aside. Makes 8 servings. salt. In a fry pan. 4. Rice should be firm and non-sticky when cooked. peas and carrots. salt to taste and cook on top of cooker or oven till rice is cooked. Wash rice and place in a sauce pot. Sort. heat the remaining oil and fry the onion. 4. Method 1. Marg. Stir in vegetables (leeks. celery. soy sauce. 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. 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. 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. Stir in one tbsp of the vegetable oil each for salt and proceed to cook for about 20 minutes. green beans arid carrots lightly 5. tomatoes and spring onion. celery. 5. 3. 2. Oil oil for flying liver Method 1. Sort and wash rice. Chop the spring onion. Slice the onion and cut green pepper in long strips. . flake for 20 minutes and serve warm with curry sauce. Leave it to-drain and dry a little bit. 3. Crush the seasoning cubes and add to the rice. sliced. 6. Add the cooked rice./veg. wash and cook rice with the chicken broth or water for about 30 minutes. 2. 3. 5.37 SPICY RICE PILAF 2 cups long grain rice (uncooked) 2 cups chicken/beef stock 2 cups water 4-5 tbsp. 6. Add the rice and fry (3 minutes) with the onion until the raw rice is lightly golden brown in colour. green pepper. Pour into a sauce pan or baking dish. Put the rice meal in a baking dish and the fried liver chunks on lop. Stir into the cooked rice. peas and fresh curry leaf and pepper) and heat for 2 minutes. This may be served immediately with grilled fish and white sauce. In a large frying pan. Heat the 3 tbsp vegetable oil and stir-fry the onion slices celery. Serves 8-10. Add the beef stock. Toss the rice and vegetable well and simmer for 3 minutes. Serve warm with braised beef and suitable sauce. seasoning. 4. Season with curry salt and pepper and mix together. Chop tomatoes into large cubes. put oil or margarine and onion slices and fry lightly (5 minutes). Remove front heat immediately and pour the vegetables over the cooked rice. 2. curry and garlic. Pour the water over the rice and season with white pepper. chilli pepper. mushrooms and carrots.

Add the beef stock or brown seasoning cube. Pour in the beef/broth water. Steam for about 20 minutes till liquid is almost absorbed.medium heat. remaining spices and the chopped veg and peas 7. Boil water and place the vegetable in the salted water. Stir in the tomato paste and cook till sauce is almost dehydrated. Wash rice and let it drain of 2. sliced METHOD 1. Stir well. 6. Toss the vegetables in the pan continuously. Set aside. macaroni noodles etc) 5 tbsp vegetable oil 2 garlic clove (grated) 4 green peppers. Cook the noodles in boiling salted water for about 4-5 minutes. wash rice and set aside to drain. Stir in sliced tomatoes. 6. 4. stir in any 6. Sort. Serve immediately with grilled beef. Combine the soy sauce. Blanch for 2 minutes and drain from the hot water. Toss in 1 tbsp of the oil to prevent sticking. thinly sliced 4 carrots. 2. pepper and onion rings. Slice the onion and chop the remaining tomato and pepper. 4. diagonally sliced 4 tbsp soy sauce 2tsp curry 225g sliced cabbage sliced salt to taste 2 stalks leeks/celery flesh prawns (optional) 1 onion. Moi-rnoi and fried ripe plantain chips can he used as side dishes as well. Leave to drain dry. Serve with fried fish or beef and steamed leafy vegetable as a side dish. 7. Bring to boil and add the rice and the seasonings. Steam for 10 minutes. 5. Serves 8-10. Remove from heat an serve hot garnished with tomato wedges or egg slices. Cover the pot and steam for about 2 minutes. ORIENTAL NOODLES 225g noodles (spaghetti. 3. peeled and sliced 4 red chiIli pepper. salt and white pepper. Heat the vegetable oil in a sauceboat and fry part of the slice onion and ground ingredients lightly. Heat the oil or margarine in a saucepan raid add the washed rice. JOLLOF RICE 3 cups uncooked rice 4 large fresh tomatoes 3 medium fresh hot peppers ½ tsp top ginger ½ tsp chopped garlic ½ tsp thyme 1 large onion 3 tbsp margarine 150ml vegetable oil 6 cups beef broth/water 2 seasoning cubes ½ tsp curry salt to taste Method 1. curry. . 2. 3. Heat a frying pan and add the vegetable. 5. Mix well and add margarine when almost cooked. Toss in the cooked noodles and heat through. 3.38 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. Drain well and rinse under hot water to remove starch. As the rice is getting tender without being soft. Cook the rice in the fat ova. 5. Reserve one tomato and one pepper and grind the remaining ones. stirfrying for about 5 minutes without browning. curry and salt and cook for 2 minutes. cover the pan and cook gently for about 25-30 minutes on surface cooker or oven without stirring. 4.

green spring onion. Stir in the rice and heat to boiling. salt. seasoning cube. 6. and green chili pepper. 4. fried beef carrots. Place vegetable oil in a saucepan and fry the onion. . Stir in the tomato paste and cook for 5 minutes stirring frequently. 5. 3. leeks. Stir in the green and red pepper. Stir in water. Wash rice and set aside. add the washed rice over medium heat. 7.39 HERB RICE PILAF 3 cups long grain rice 1 tsp grated garlic 6 cups boiling water 1 tsp grated ginger Pinch salt/or to taste ½ tsp curry Chopped fresh herbs (parsley. Add finely chopped herbs (parsley onion. 3. 3. Now add the water. Stirring gently. CURRIED BEEF AND RICE CASSEROLE 3 cups uncooked long grain rice 1 medium onion 1 instant chicken seasoning cube 3 tbsp vegetable oil 2 medium stalks celery (diagonally sliced) 1 tbsp margarine (chopped) 2 tbsp soy sauce 2 cups cut-up cooked beef (l inch pieces) 6 cup boiling water 1 medium green pepper 2 carrots (diced) salt to taste l00g cooked peas 1 medium sweet red pepper Method 1. Wash rice in cook water and leave to drain. until rice is tender and liquid is absorbed (add small amount of water if necessary to make rice well cooked. When melted. then reduce heat and simmer for 20 minutes. bay leaf. 4. Pour into a baking dish. add the water. Cook and stir the beef in the vegetable oil until golden brown. Serve garnished with green and sweet red pepper. Cover and leave to steam about 3 minutes and serve garnished with eggs and braised beef or grilled fish. 2. cover and cook in the oven. 2. chicken cube. curry. nutmeg etc). margarine and seasonings (ginger. celery and cook covered for 5 minutes. chicken stock. soy sauce and salt to taste. 5. 4. SPANISH (OVEN JOLLOF) RICE 3 cups uncooked regular rice 1 medium onion (sliced) 6 cups water 3 cubes chicken seasoning cube I tsp curry powder ½ tsp ground ginger 1 tin tomato paste 1 green pepper chopped 1 tsp salt 1 tsp ground nutmeg 3 tbsp vegetable oil 1 tbsp margarine 4 fresh tomatoes 4 fresh red/chilli peppers 2 stalk celery chopped Method 1. salt and pinch white pepper. spring onion etc) I tsp dried and crushed bay leaf 2 stalks of leeks 1 cup beef or chicken stock 2 stalks celery 2 Chicken seasoned cubes 2 tbsp margarine 4 medium green chilli pepper sliced 1 large spring onion 4 tbsp vegetable oil Method 1. 6. Cover the pan and cook gently for about 25 minutes without stirring. ground fresh tomato and pepper to make a sauce. curry leaf. Stir in the rice. Heat to boiling. Remove from heat and set aside. margarine and onion into the remaining oil over medium heat until rice is lightly brown. stirring constantly. 2. Heat the foil in saucepan and add the margarine. 5. When the rice is light brown. till rice is getting tender. until the rice is getting tender.

Put into a pot and heat to boiling. Method 1. 5. Season with about 1 teaspoon salt and add the dry or chopped fresh pepper. drain and serve with coconut as snack. Discard the chaff and pour the coconut milk into a pot. sprinkle immediately with sugar or salt and leave to cool. 5. Blend in the palm oil. Meanwhile.40 6. Cook over a medium heat. seasoning cube and Onion. Wash and grate coconut into fine flakes. Stir uniformly into the rice. Add rice to the boiling liquid. Makes 10 Servings. Roil the shrimps in a little bit of water. FRIED CORN CAKES 2 cups dry corn 200m1 water ½ tsp. Remove from heat. Blend well for mixture to mix well. Continue stirring for the corn to he properly popped and cooked. 3. salt and water in a boil. 6. Put in a bowl and add all the water. Pound in a mortar and use the water to get juice from the fruits. Heat oil. sugar. 3. COCONUT RICE 1 ½ large coconut flesh 3 cups short grain rice (uncooked) 8 cups of water 3 large fresh red peppers (chopped) 1 tin sardine/fried fish 1 seasoning cube salt to taste 10 large prawns-fried Method 1. wash the rice. broth of the shrimps and arrange the shrimps over the thick top of the rice. chop the fresh pepper and onion and clean the shrimps. filter and squeeze out all the liquid from the grated coconut mixture. . Cover pot and cook for about 45 minutes or until rice is soft and moist. 4. Fry until slightly brown. Put oil in a pot and place the corn in the pot 2. Wash rice in hot water to remove some starch. Using a fine sieve. 3. 3. Serve hot on a flat dish. Serves 10. 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. Place corn pepper. 7. Mix well and continue cooking for about 45 minutes or until rice is soft and uniformly moistened 6. 2. Cook the palm fruits until they are soft. Top with sardines or fried fish/liver/prawns and garnish with tomato slices. 2. stirring until the corn starts cracking and bring about the white fluffy part. Remove from oil. 4. Ground corn into fine crumbs. Heat the milk and bring to boil. Season with salt and seasoning cube. mold mixture into small balls and drop into hot oil. POPPING CORN 6 tbsp popcorn Salt 3 tsp vegetable oil Sugar (optional) Method 1. Stir in the peas. 2. Simmer for 10 minutes and serve hot. 4. Remove from heat and serve hot. ground pepper pinch salt 1 tbsp sugar 4 tbsp palm oil Vegetable oil for frying Method 1. Wash rice and add to the boiling milk. green pepper and celery. Stir in the chopped fresh pepper. 4.

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

Cover and put in a warm place for hour. If liquid milk is to be used. sugar and fat. yeast. milk and flour in a bowl. moist and tender in texture. Combine margarine. Makes 4 loaves. 7. After 1 hour shape into a round loaf and place in well greased pans. Dry milk is more often used. 3. When dissolving yeast ensure that lukewarm water is used. sugar and salt in warm water. 5. Gradually add the flour to make a stiff dough. Cover with a slightly wet towel in a warm place. part of the flour. Bake until golden brown. Fat is used to soften and lubricate the dough. When baked. 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. The dough should be allowed to proof for at least 1 hour or until the until dough is double or triple its original size. 6. Yeast is the raising agent and it grows best in lukewarm water. Then the mixture is combined with the remainder of the ingredients and second fermentation is allowed. Let rise till dough is well risen above the pan edges (double or three time size). Dissolve yeast. Bread is completely baked when it has gain the light brown colour and has shrunk from the side of the pan. Milk is used in some bread mixture in lace of water to increase the nutritive value. Doughnuts and bread rolls are sweet doughs that contain yeast and are richer in sugar. Knead lightly and keep covered for 10-15 minutes. remove from pan unto wire racks to cool. Shape into loaves and place in well greased pans. Salt can be added to yeast bread to contribute to flavour and aid elasticity and firming of the dough. Add dissolved yeast to flour and mix the mixture to a soft dough. Nutmeg and other flavoring can be added to bread to improve flavor. roast bread should be soft. Soften the yeast in lukewarm water. Reserve 2 tbsp flour for kneading. The dough can be baked or fried. while low temperature retards the fermentation process. sugar and fat are mixed and allowed to ferment. the yeast will be destroyed. Kneading is important for the yeast to be distributed and allow the development of carbon dioxide for adequate fermentation. Doughnuts and rolls should have good shape and colour and the texture must be smooth and light. Bread loaves are baked in high temperature (about -4500 degrees) and may be painted or glazed with egg wash or milk immediately before baking. fat and dissolved yeast. salt. eggs and milk than the plain bread. 3. 2. 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. They are made from flour. Stir or knead every fifteen minutes. Knead the dough. it should be sealed first to prevent the enzymes in it from reducing the fermentation process. 2. Weigh and measure all the ingredients set aside. If the temperature of the water is too high. Method 1. blend remaining sugar. Therefore some quantity of granulated sugar should be added to yeast when dissolving yeast. 5. With the sponge method. add half of the sugar and cover for about 10 minutes till the yeast is dissolved and starts rising in bubbles. aid fermentation and contribute to the colour. 4. Proof for another 15 minutes. Allow to m for 10 minutes. A variety of fillings can be used.42 Bread are loaves made of soft doughy that are leavened with yeast. Knead again on floured board until smooth and elastic. Sugar is used to sweeten bread and to aid the process of fermentation. More yeast is often used but they require the same fermentation or proofing process. In a large bowl. fat. 4. yeast. WHOLE WHEAT BREAD 500grams whole wheat flour 2 ½ tsp yeast 1 tbsp sugar 2 tbsp (30 grams) margarine ½ tsp salt 250m1 warm water . water or other moisture. Bake in pre-heated oven for 40 minutes.

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

salt and nutmeg into a bowl and rub in the margarine. Dissolve the yeast in half of the warm water. Deep fry the doughnuts till golden brown and drain off fat. 8. 2. prepare the dough according to the instructions for preparation. . Add milk and mux. 3. sugar. (See pp). Sift the &y ingredients together and add to egg mixture. Drain off an roll them in sugar if desired. Serve as snack or tea dainty. Add beaten eggs. 3. 2. Place in a warm place to rise till double in size. Make a well in the centre of the flour mixture and pour in the fermented yeast and remaining warm water. 1-leat vegetable oil to faint smoking and fry doughnuts a few at a time until that are golden brown and ate well cooked. 4. ensuring that the heat is not too high or too low. Press a floured thumb into each doughnut and add a little jam.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. 3. Using a round cutter. 5. Beat dough with the hand and knead thoroughly till dough is smooth and moderately soft. 2. Place them on a well-floured tray. Gather mixture lightly and set aside for 1 0 minutes. BAKING POWDER DOUGHNUT 1egg 50 grams granulated sugar 75 grams melted margarine 2 ½ tsp baking powder 300 grams sifted flour 1 tsp vanilla 75ml milk/water ½ tsp salt 50g sifted flour (for rolling) 1 ½ tbsp powdered milk Method 1. 2. Place them on a greased tray and cover with thin polythene. Mold back each carefully to seal the hole.. Ad vanilla and mix well. 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. 7. 1 . 6. JAM FILLED DOUGHNUTS Basic doughnut recipe fruit jam (pineapple. 4. 5. strawberry etc) vegetable oil for deep frying Method 1. Let dough rise for another 40 minutes or till double in size. Turn dough into a flavored board and knead briefly. Add the dissolved yeast and gradually mix in flour into a smooth dough. cover and allow to prove until double in size. Roll out to floured board 1 or inch thickness. add sugar and mix thoroughly. Add the melted margarine. Slightly beat eggs in mixing bowl. Knead lightly. to the mixture add to mixture. Sieve the flour. Divide the dough into round doughnut shapes without hole al the centre. Add one tbsp sugar to facilitate fermentation of the yeast. Combine milk and flour. 4. roll ot dough to Y2 inch thickness and cut out round shapes. Take the basic doughnut recipe. Heat the vegetable oil in a deep frying pot to a moderate temperature. about 1 tsp in each hole. Ferment yeast in half of the warm water. Cut with doughnut cutter that has a hole at the centre and place in a greased tray to proof. Then place dough in heated deep oil and fry until golden brown. Tack each firmly with lightly wet fingers. Roll doughnuts in a tray containing sugar. . 4. Leave in a warm place to prove until they are well risen (double in size) 6. In a bowl mix margarine and the remaining warm water. salt and nutmeg. 5. 3. Roll the cooked doughnut on granulated or icing sugar. 9.

ketchup or mustard cream). 6. d) A garnish should be added to a sandwich when it is ready to be served. Day old bread is usually preferable. Combine sardine and blend with remaining ingredients to desired consistency. jam. Add some currants/fruits if available before folding into crescent shapes. Cut into 4-6 inches of the base of the triangle to form a crescent. Vegetables like lettuce tomato and onion slices may be added. 3. Knead to elastic-like texture. Spread on crackers or toasted bread triangles. 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. Mix all the siffed dry ingredients together in a small bowl. with or without sauce such as (salad cream. Dissolve yeast in half of the warm water. When dough is ready for proofing. 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. b) The filling can be made from meat. 5. smooth and pliable dough. 4. 4. SANDWICHES Sandwiches are meals that arc made of regular or special bread. Mix thoroughly into a soft. In using fillings. 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 . 2. They may be filled or spread with a variety of items such as meat. corned beef. boiled or fried egg. Also do not use filling that can soak the bread. c) Method of preparation: 13e careful in handling the items by maintaining proper sanitation. Avoid making very large sizes. Keep them covered and use as tea sandwich. Corned beef or chopped egg can be used as alternative. Rub in the margarine. Roll out on floured board to inch thickness and cut with doughnut cutter. egg and almost the remaining water or as needed to obtain correct consistency of dough. Fry in hot deep fat until golden brown on both sides. Party or tea sandwiches should be in small triangular sizes. 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. fish. Add the dissolved yeast. closed or multi-layered. 6. CROISSANTS 500g flour 2 ½ tsp yeast 2 tbsp sugar 2 small eggs 1-2 sachet powdered milk 100ml warm water 100g soft margarine Method 1. salad and various types of food.45 5. jams and other spreads. especially when some items have to be chopped or mixed up. 3. When sandwich is planned for lunch. Sandwiches may be served hot or cold. roll out into ¼ inch thickness. Drain off fat and roll in granulated sugar or top with favorite icing. Makes 20 doughnuts. the bread cam be sliced before or cut after filling if necessary. 2. 7. Drain and mash sardines. ensure that proper temperature is maintained in order to protect the food from becoming contaminated. 8. sardines. Handle gently. it should be attractively arranged.

but egg yolk and fat are not included. top with tomato slice and cover the sliced tomato with the other vegetables and the top layer of the bread. sides of pan when baked. Onion slices and lettuce loaf can be added to improve eating and nutrient quality. The creaming method usually produces better quality. Pure sponge cake uses only egg whites. It must not be heavy.15minutes. Pastry-blend or rubbing in method involves blending of fat and flour together. large cakes must be level at the top. consider the quality and type of cake as indicated by the recipe. 6. sticky or crumbly. beaten eggs and milk are beaten together to blend thoroughly. baking powder and salt) are folded into the creamed mixture. without cracks or large holes: The centre should not fall in but the cakes should shrink lightly from . Remove from heat and slice the rolls into two. Examples are queen cakes. Examples are shortened cake. the melted margarine. The mixture is well beaten till light and foamy after which the dry ingredients (flour. cakes. BATTERS AND PASTRIES cakes are batter products of flour mixtures that contain fat. type offat and amount of time available. it is essential recipes and use proper ingredients appropriate method of mixing. sugar and flour in addition to flavorings. 4. sugar. chopped ½ tsp pepper Salt to taste 3 tbsp mayonnaise 6-8 rolls (small oblong bread) margarine Method 1. In a separate bowl. adequate size of pan and baking temperature. In addition. A good quality cake must be light. spread ½ teaspoon mayonnaise on the meat. Split the oblong rolls in half and spread margarine on the sliced surfaces. Also. All ingredients must be at room temperature when mixing cakes.46 Method 1. Regular bread slices can also be used. eggs and raising agent.. 4. Cooked on both sides. The eggs are separated and only yolks are beaten into fat mixture. The flour mixture and milk are added to the cream mixture and set aside. In choosing mixing method. Chapter Six CAKES. In order to produce good quality cakes. Fill the bread with the grilled meat. the cake will be hard when baked. the equipment available. Spread the fish mixture over one of the buttered surfaces and top with two slices of tomato. 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. The creaming method involves the creaming of fat and sugar with electric mixer or wooden spoon till the mixture is light and fluffy. An examples of this type is chiffon or feather cake. marble cake and coffee cake. even in colour and firm. BAKED FISH SANDWICH (Oblong Rolls) 300 grams cooked fish ¼ green pepper chopped ½ onion. 3. The egg whites are the whisked to become stiff and foamy and the flour mixture is folded into the stiff egg white. 2. Club sandwiches are made by slicing the rolls into three portions having two layers of filling. Don’t over mix the mixture after flour has been added or else the batter will be rubbery. 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. Put in the oven to bake for 10. Small cakes like queen cake . Conventional sponge method in which the fat and half the sugar being creamed first. 5. Brush the meat patties with melted margarine and grill over direct heat or barbecue for 10.15 minutes. Beaten eggs. The pan must not be filled more than half for two-thirds with the batter. The cake must be baked in a well greased pan for easy removal when baked. There are four basic method of mixing cakes 1. Mix well and shape the beef mixture into patties (round shape of same diameters as the bread ½ inch thickness) 3. Toss well. milk and vanilla are gradually poured into the creamed mixture. 2. Combine all ingredients except bread in a bowl. 2. Queen cake and ginger bread can be made in this way. The quality of cakes is very important. fruit upside down or carrot cake. Combine all ingredients except mayonnaise and the bread.

one at a time. 2 tbsp desiccated coconut or currants can be added when mixing. 2. Sieve ‘flour with baking powder. alternating them. .IN. Make 12 small cakes. Always use a skewer or knife to check if cake is well baked by piercing the knife through the cake. Add vanilla and cream well. 3. 2. Beat egg and stir into the flour ingredients. Nutmeg (grated) 3 tsp baking powder 4 egg. Now add a half of the milk and a second of the flour. 6. Spoon mixtures into well greased queen cake pans or paper cups. Add the lemon juice and the milk gradually as the constituency becomes stiff.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. Cream well until the mixture is light and fluffy to a dropping consistency. Stir in lemon rind and mix well. Sponge cakes must be light with firm spongy texture that springs back when pressure is applied. 2. Note: currants can be added to the flour before folding in or top of the queen cake as decoration before baking. salt and nutmeg into a bowl. beaten well in each addition. Gradually pour beaten eggs into the creamed mixture. well beaten 1 tsp vanilla 1 tbsp lemon/lime juice Method 1. sugar and vanilla together with electric mixer or wooden spatula. 8.47 should have good shapes and rounded but slightly peaked tops. Bake in pre-heated oven of 325 (gas mark 2) for about 20 minutes. When baked remove from heat and place on cooling racks. Add the washed eggs. 5. 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. Note: 1 ½ tsp vanilla. Rub in the fat and sugar into the sifted flour ingredients with finger tips until the mixture looks like bread crumbs. Cream margarine. 4. Sprinkle lemon rind over remaining flour. 3. QUEEN CAKES (RUBBING . Add ½ of the flour into the eggs mixture and fold and in the flour mixture. lime/lemon rind 150 grams sugar ¼ tsp. salt and nutmeg. Grease cup cake pans and fill the pans. 7. When the knife comes out clean. it means the cake is baked. QUEEN CAKES (CREAMING METHOD) 300 grams sifted flour 80ml milk 1 50 grams margarine 1tsp. Sift the flour. baking powder. sieve two times. Finally fold in the last portion of the flour mixture and remaining milk. Fold in well 5. Top with currants if desired and hake in moderately heated oven for 20-30 minutes. Having all ingredients at room temperature. 4. and beat with wooden spoon. until well mixed Add baking powder and nutmeg into flour. Cream margarine and sugar thoroughly until fluffy: 3.

baking powder and all spice together. Add vanilla mix well and serve as a warm sauce over cakes and puddings. 2. Cream sugar. Bake in 350°f in a pre-heated oven for 45 minutes. beat well after each addition of egg white. 7. salt. Bake in pre-heated oven for 40 minutes. 3. Sift flour. 4. Stir the mixture into the boiling water. Mix well and share batter into three equal separate portions in 3 bowls 5. 2. margarine. Top the brown with the pink as second layer. Cream margarine and sugar thoroughly. Sift cocoa powder into one portion and the pink colouring in another portion.48 4. 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. VANILLA SAUCE 250rnl boiling water 60 grams sugar 2 tbsp corn starch powder 2 tbsp margarine ½ tsp nutmeg 1 tsp vanilla Method 1. Batter may also be scooped in spoonful while alternating the colours till all the batter is put into the pan. Pour into a greased square pan and bake in pre-heated oven for 55 minutes. 3. one at a time. 2. Sift flour. alternating with milk. Pour the cream coloured hatter that on the pink layer and spread the batter from the centre to sides of the pan. vanilla and currants alternately. blend eggs. Add dry ingredients. BANANA COCONUT CAKE 100grams dedicated coconut 200grams flour sifted 100grams margarine 100grams sugar 2 large bananas. grated carrot and toasted coconut. peeled and mashed 2 large eggs 1 teasp. Mix the batter thoroughly. custard powder and nutmeg. Pour into a well greased square or round pan. baking powder cream of tartar and salt three times. Blend in colours very well without over mixing batters. Spread the brown mixture at the bottom of the pan. sugar and vegetable oil. 5. Put water in a small pot to boil. 4. 3. Using an electric mixer or whisk. brown and pink) in 3 bowls. Grease a medium square or round pan and lightly sprinkle flour over the grease pan. Fold in the sifted dry ingredients alternately with milk. Baking powder l tsp baking soda 120m1 diluted milk . Slowly add vanilla and egg whites. 6. 6. When baked. Stir in flour mixture. Serve 10. The batter is now in three colours (cream. Serves 12. 6. invert on a cooling rack can iced or served with vanilla sauce. Using a whisk or mixer. COCONUT/CARROT AND RAISIN CAKE 3 beaten eggs 1 ½ tsp all spice 175 grams sugar 300 grams grated carrots 100 grams raisin/currants 200ml vegetable/soft margarine 360 grams flour l tsp salt 2 tsp vanilla 3 tsp baking powder 150 grams toasted coconut Method 1.

Bake in per-heated oven of 3500f (gas mark 2) for 50minutes or until baked. Sieve out fruits and toss in little flour. place margarine. Method 1. made by heating 50 grams granulated sugar till it is brown (dark brown) and then 100ml boiled water is gradually stirred into it to lighten the thickness. sugar and vanilla until light and fluffy. nutmeg. Soak fruits in brandy. Note: Caramels. Preheat the oven 4. Sift together the flour. Spoon topping over the whole top of the cake. Prepare desiccate coconut by toasting freshly grated coconut in the oven or over grill for 5 minutes. baking powder and soda. 7. 2. Pour into a greased brunet pan or hollow pan. Mix the remaining milk and mashed banana in a bowl and gradually combine the banana mixture with the flour mixture. 5. Sift together the flour. 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. 4. Place margarine and sugar in a mixing bowl and cream until smooth and fluffy. and leave to cool slightly. Remove from heat. honey and grated coconut in a sauce pan and cook for about 5 minutes. Place on a wire rack to cool completely when fully baked. Cream margarine. Gradually fold in the flour mixture and floured mixed fruits. 4. GINGER BREAD 200 grams flour 60 grams (4 tbsp) margarine 1 ½ tsp ground ginger ¼ tsp salt ½ tsp cinnamon (opt. using half of the milk. Add caramel or browning to sugar mixture. SOYA BEAN AND WHEAT FLOUR BREAD 300grams white flour 300grams soya bean flour 400m1 warm water or milk ltbsp margarine . 2. Mix thoroughly until foamy. Pour batter into well greased and floured pan. 6. Beak in the eggs one at a time. allspice and baking powder. Fold in the flour mixture into the margarine-sugar mixture.) ¼ tsp all spice 200ml prepared caramel 1 ½ tsp baking soda 180m1 evaporated milk left added for 10 minutes with 10ml lemon juice Method 1. 2. 5.49 For the topping 25g (2 ½ tbsp) margarine 2 tbsp honey 120g shredded fresh coconut. 3. then stir in the toasted coconut. Bake at medium heat until cake is cooked (45-50minutes). 3. 3. Beat eggs and add to margarine and sugar mixture. lemon rinds and remaining brandy. Place cake batter in a greased square pan and bake in the preheated oven for 40 minutes. To make the topping. Melt the margarine and ensure that all the ingredients are held at room temperature. Add the flavorings. This can be used in place of browning. Place all the ingredients in a mixing bowl and the mixture i s well beaten with electric or wooden spoon until smooth and creamy.

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

Grease a medium. 4. 4. beaten stiff 60m1 rum ½ tsp almond extract/Cloves 4 tbsp caramel. 2. . COFFEE CAKE 200g margarine ¼ tsp salt 200g sugar 200g mixed fruits/currants 200m1 caramel 1 tsp cinnamon/coffee 300g flour ½ tsp nutmeg 3 tsp baking powder 1 tsp vanilla 2 tsp strawberry flavor cashew nuts 4 tbsp (optional) 6eggs Method 1. ORANGE RUM CAKE 350 g sifted flour 1 ¼ tsp salt 1 ¼ tsp grated dry ginger 150g margarine 3 egg whites.51 DESICCATED COCONUT 1 coconut Method 1. 3. Grate the coconut and spread out on a baking tray and put in a preheated oven. 5. Now sift the baking soda. OATMEAL CAKE 100g oatmeal (quick cooking oatmeal) 1 60grarns brown sugar 1 tsp baking soda ½ tsp salt 100grams mixed fruits or currants. Gradually blend in the softened oatmeal. 3. 2. Toss together and set aside. 3. Bake in a pre-heated oven at 350° for about 45 minutes. Bake till dry but not coloured. Prepare caramel and set aside to cool. Occasionally. Fold in the flour ingredients. beating well. Mix the brown sugar and margarine till soft. Gradually beat in tile beaten eggs. vanilla and almond extract. Break and grate off or scrape away the brown surface of the coconut flesh. Beat egg white again.seized cake pan and pour in the oatmeal cake and bake in a pre-heated oven for 45minutes. Mix together and add the currants to mixed fruits. stir to prevent burning or uneven browning. Stir in the orange rind. Cream margarine and sugar until light and fluffy. Beat eggs till thick and mix in to the sugar and fat mixture. Store in air tight containers for later use when cold. cinnamon and salt into the sifted flour. pour the boiling water over the oatmeal and mix thoroughly. Mix the orange juice with the rum together 4. 1 tsp baking powder 200m1 cup boiling water 250 grams sifted flour lisp cinnamon Method 1. beating very well. Add the dry ingredients and run mixture alternately into the creamed margarine and sugar mixture with the orange juice mixture. . Fold in the egg whites into the flour mixture (batter) and pour into the greased 1 0 inch pan. Cream margarine and sugar till light and fluffy. 1 ¼ tsp baking powder 1 ¼ tsp baking soda 150g sugar 3 egg yolks 180 ml orange juice ¼ tsp vanilla 2 tsp grated orange rind Method 1. Sift together the first 5 ingredients twice 2. 6. Add the egg yolks one at a time. Add the caramel. 2. Cover and set aside for 20 minutes. Decorate for anniversary ceremony when cool.

Add scrambled eggs or sausage as breakfast dish. 6. Pour ¼ of the batter into the centre of the pan over medium heat until bubbles form. fat. rise to the top and become popped. Beat and drop the batter in balls from oiled Spoon into the hot oil. 8. Lightly grease medium-sized baking pan and pour the batter into the pan. 4. test for doneness and remove from heat. When brown. 5. Heat vegetable oil. 3. 6.52 5. remaining sugar and salt in a bowl. Sift sugar. Cover and set aside for about 10 minutes. Flip the pancake cover to brown the other side. Beat the batter until it is smooth. 3. Allow to cool and cut into squares to serve as finger food. Heat a heavy frying pan (small sized) on top cooker and grease the bottom lightly with a teaspoon of vegetable oil. milk and vegetable oil. salt and baking powder till the mixture becomes crumbs. beat the mixture lightly for about 3 minutes. Stir in the milk and mix thorough. 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. Using a wooden spoon. 5. salt and baking powder. Make a well at the centre of the flour mixture and add one beaten egg at a time. Fry until the mixture is light brown and remove with a straining spoon. 7. Mix the sifted flour. flour. Serve with honey or pancake syrup. Heat the oil for frying and use oiled spooned to scoop the mixture. 9. 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. Yields 1 serving of4 pancakes. Mix the flour. 7. 2. salt and baking powder combine then in small portions with the fat mixture by folding in and alternatively adding the spices and flavoring. 4. Cover bowl with a damp towel and place till it doubles it original size or leave in the refrigerator over night. 2. Stir in the nuts and mixed fruits. 4. margarine. Serve as a snacks. 5. 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. Dissolve half of the sugar in the yeast. Drain out oil and serve as snack. At this time the underside of the pancake is golden brown. 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. Alternately mold batter in balls and drop in the heated oil. . Stir in the dry ingredients into the milk egg-mixture. 3. Pre-heat the oven. Stir in the fermented yeast with a Spoon and beat the mixture lightly. 2. sugar. Bake in the pre-heated oven for about 45 minutes. Cover and allow to ferment till it bubbles (1 5 minutes). Fry until golden brown on all sides. In a separate bowl beat the egg.

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

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

Cut in margarine into the flour and gradually sprinkle water into the flour and mixture to moisten. Cover each half. Serve wit groundnuts as snack. 3. Heat oil in deep fryer and fry the rolled up egg till golden brown. milk. 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. 5. 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 . Place the yolk in a bowl with the minced fish. the chin-chin will soak the oil and will no be crisp. Now roll out on floured board into 1 ¼ or ½ inch thickness and cu into cubes or dices. Note: Corned beef or sardines can be used as alternatives. Do no knead pastry. Stir well and sprinkle in the flour to bind the ingredients. 5. Spread the filling all over the dough surface and roll the rectangular pastry in two or three folds. Allow chin-chin pieces to drain off oil after frying. flour and salt into a bowl. 6. salt. seasoning and water. If heat is too low or much quantity is fried at time. salt ingredients thoroughly. 7. 6. Gather dough into balls and leave for 10-15 minutes for flour absorb liquid well. Sieve the baking powder. 3.55 2. 4. 4. 6. Cut into rectangular shapes and fill them with the cooked fish filling. Make a thick paste with flour remaining margarine. Gather the mixture into a ball and roll into ½ inch thickness on a board. Heat the vegetable oil and onion in a frying pan for 2seconds. 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. Add the flaked fish. 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. Pre-heat oil and fry until light brown. 2. 4. Stir-fry for 2 minutes and remove from heat to cook while pastry is prepared. Divide the yolk mixture into 4 equal portions and fill 3 each egg (half of white) with the yolk mixture. 5. Peel the boiled eggs. curry. cut length wise through the middle and scoop out the yolks. 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. flour board with reserved mixture. Seal the edge of the last fold with little water. Add cold water and bind together. Add 1 tbsp margarine and 1 tbsp milk to the egg yolk and mix well. Drain and serve hot. Use paste (flattened) to cover each filled egg coated first in flour pinch the joining edges for proper sealing of the paste. Split into 2 sections again and garnish with cucumber slice to serve. 3. 3. 2. 2. pepper. pepper. pressing together to form a whole egg again.

Use a pastry cutter to cut pie shapes. 9. 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. After 5 minutes of whisking. 5. Reserving one table spoon of flour. Bake in a pre-heated oven until golden brown and firm. 5. 7. Make a well in the centre. add the water gradually to make a fi r m paste while handling the mixture as little and lightly as possible. SCOTCH EGGS 4 hard boiled eggs 4 tbsp bread crumbs 200g beef sausage ½ tsp curry 2 tbsp sifted flour . vegetable oil for frying . Fold in lightly with a metal spoon. Cut the margarine into the flour ingredients. Sieve flour. 3. Damp the rim or edge of the pie shell with water and seal the rim of the pie firmly 6. Now spread the warm jam all over the surface of the rectangular-shaped cake. Heat oil for deep frying and cook the eggs under moderate. Rub in the margarine for the flour mixture to form crumbs. Now coat the shelled egg with remaining flour and wrap each egg. FRIED PIES 300g flour ½ tsp salt 100g margarine 50. Remove the beaten egg from the top of the hot water and sprinkle half of the flour over the egg mixture. 8. Taking one at a time. share the dough in to 6 portions and flatten each portion to ¼ inch thickness. Break the eggs into a mixing bowl and place the bowl over a pan of hot water. sugar and salt together 3. The water should not be too hot the bowl should not touch the water to prevent the eggs from curding. 3. Coat the remaining eggs. Gather the soft dough in a ball. heat until the coating is golden brown on all sides. Now whisk. 6. 2. Serve as snacks. Now sprinkle the remaining flour and continue to fold in until flour is completely absorbed. drain serve as snack or cocktail. without stretching. Remove sugared paper and cool the roll on a cake rack. 2. add the sugar lightly and continue to whisk until the egg mixture has doubled into size and become thick and creamy. 5. fish or meat filling (already prepared) 1 ½ tsp sugar Vegetable oil for deep frying Method 1. with a portion of dough. 4. Add cold water to make the dough. mix flour. 4.56 Method 1. Gradually fold in the vanilla and warm water. Cut into smaller rolls. 6. Peel hard-boiled eggs and set aside. 7. Fill each pie shell with the prepared filling. sugar.80m1 water ½ tsp baking powder Beans. Put the mixture in to the greased pan over the paper and spread evenly. 8. Grease a swiss cake pan and line with a greased paper. 4. Roll out pastry about ¼ inch (1/2 cm) thick. Fry pies in heated vegetable oil till golden brown. 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. salt and baking powder into a bowl 2. Sieve baking powder into the sieved flour and sieve the sugar separately. turn out the cake on a sugared paper and remove the baking paper carefully. When baked. 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.

Roll out dough on a floured surface and use cookies cui to cut into shapes of ½ inch thickness. cover the eggs generously with the sausage. 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. lemon and coconut chill dough in cellophane for 30 minutes. SUGAR COOKIES 350gsifted flour ½ tsp nutmeg 1 egg lightly beaten ¼ tsp salt 100g sugar 150g margarine 2 tbsp cold water/milk 3 tsp baking powder Method 1. 2. Using both hands. Place in greased baking trays and bake for 10-15 minutes. 5. Roll into inch thickness on lightly floured boards. Remove. mixing thorough. Mix together margarine. Makes 24. 7. Peel the boiled eggs and lightly four them gently. a small at a time. Mix properly and chill1 hour. Sifted dry ingredients and cut in the margarine into flour and spices. Blend in vanilla. drain and when cool. 3. Cream butter and sugar until fluffy And egg and beat well 2. Add flour.57 Beaten egg Method 1. Roll the coated eggs first in flour and dip into the egg wash. Roll dough into V2 inch thickness. 5. Put on baking trays and bake for 6-10 minutes or until edges just begin to brown. 4. Serve as cocktail tea items. 3. sugar. Shape with assorted biscuit cutters. baking powder and salt. Stir in sifted flour. eggs and flavourings. 4. 7. 2. mixing well. SANDWICH COOKIES 180g margarine 120g light brown sugar 1 egg yolk 1 tsp vanilla 240g flour . Cover with bread crumbs and coat them lightly. Bake in 4000f oven (mark 3) for 7-8 minutes until lightly browned around the edges. Mold the eggs properly to maintain egg shape. Cool and decorate with coloured icing sugar pipings. Stir in beaten egg and water/milk. 6. 3. Chill until dough is easy to handle (about 30 minutes) 4. RICH BUTTER COOKIES 300g sifted flour 150g margarine 1egg 80g sugar ½ tsp lemon juice ½ tsp vanilla 100g flaked coconut 1 tsp baking powder Method 1. 8. 2. Make 20. 3. Makes cookies. Cut into shapes with biscuit cutter. Mix sausage with curry. 4. 6. cut in longitudinal sizes. Heat vegetable oil in a deep fryingpotandfryforabout6 minutes till sausage is cooked through and coating is brown.

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

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

Mash the pawpaw or pulp in a blender. Wash lemon(s) and squeeze out the juice. Add previously boiled water to mashed pawpaw and strain into a glass jug. Remove from heat. Stir in ginger. Wash them in clean water. Scrub pineapple. Sweeten with syrup and add the lemon juice. 2. BEETROOT AND CARROT DRINK 1 raw beetroot 2 medium carrots 1 apple (red or green) 500m1 pure water Method 1. Cut into small chunks and put in a bowl. Serve chilled in tall glasses with a sprig of lime leaf as garnishing. Serve chilled in glasses and garnish with lemon/lime slices. 5. ZOBO DRINK 200g zobo flower (1/4 basket) 3 litres of water 3 tsp crushed ginger 500m1 pineapple/orange juice sugar to taste 3 tsp crushed cloves Method 1. Add ice blocks to serve immediately. 4. 4. Serve chilled. 3. 6. Use a blender or juicing machine to blend the fruits. the thoroughly washed pineapple peels can be boiled in 700m1 water strained into jugs and chilled before serving. Combine all the ingredients in a jug except the cucumbers7 lemon slices and the bitter lemon soft drink. ORANGE AND MILK PUNCH 500m1 (2 cups) orange juice 1 tbsp sugar/honey 500ml diluted evaporated milk 1 tsp milk flavour . PINEAPPLE DRINK 4 slices or small ripe pineapple 1 lime/lemon juice 700ml boiled water 1 tsp crushed ginger syrup to taste Method 1. Sort the dried zobo flower to remove all dirt in it. Cut beetroot in to small pieces as well as the apple. Garnish side of glass with cucumber/lemon slices. Stir in the pineapple juice and sugar to taste. Add the bitter lemon last. stir in the ginger or cloves and set aside for few minutes. 3. Pour into jugs and chill before serving.60 2. Cover and keep drink until cold. Leave to cool completely. Mix well and pour in to cocktail glasses. 4. Add lime and syrup. Put chucks of pineapple in a bowl and use a crusher/blender to squeeze out the juice. remove immediately from the water and place them in a sauce pot. Filter very well and discard the chaff. Boil the 3 litres of water and pour over the washed zobo. 7. Alternatively. 3. scrape and grate carrots. Method 1. Add the pure water to filter and obtain the juice. 2. Sweeten with syrup or honey if desired. Keep the zobo boiling for about 30 minutes till the colour is fully absorbed into the liquid. 2. Wash. peel and remove the hard core at the middle. 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. 5. Wash. 2. Add the pure water and strain into a glass jug. but do not peel beet root. The fleshy part of pineapple is cut and served as a dessert or refreshments.

Chill till serving. Serve in tall glasses garnished with few pawpaw chunks. Chill the orange juice and the wine. Wash and peel bananas/plantains. 6. Chill and serve garnished with lemon slices. Mix the orange juice and milk together. Filter the mixture through a fine sieve into another plastic or glass bowl. add sugar or syrup (if necessary) and boil for 20 minutes. Serve immediately in wine glasses garnish with lemon slices.61 Method 1. APPLE AND WINE DRINK 2 apples 1 lemon 75ml brandy 200m1 ginger ale. 4 lemon slices 2 tbsp sugar syrup . 2. 6. Pour mixture into an air-tight plastic bowl and cover well. Add syrup and nutmeg/vanilla. Avoid use of aluminum utensils. Mix all the ingredients in a punch bowl. Wash fruit very well. 2. CHAMPAGNE AND ORANGE JUICE COCKTAIL DRINK 500m1 champagne 1 tbsp honey 500m1 orange juice 4 lemon slices Method 1. 2. Place in a bowl and add a little water to the fleshy part. Store in a plastic container in a cool place for about 24-48 h o u r s (overnight). Add the bitters and ginger ale. chilled. TEA PUNCH 250m1 apple juice 1 litre orange juice 500m1 brewed tea 2 tbsp bitters (optional) 1 bottle ginger ale (fanta ginger) 2 tsp ground cloves Orange slices to garnish Method 1. sweeten to taste with the sugar or honey. PLANTAIN DRINK 2 ripe plantains/ripe bananas syrup to taste (optional) 1 ½ litre boiled cooled water Method 1. 5. 3. Slice into bits and put in a bowl. 5. Add milk flavour 2. Garnish with orange slices serve in tall glasses. 2. 3. 3. 4. SOUR SOP DRINK 1 medium ripe sour sop 1 litre of previously boiled water syrup to taste ½ tsp nutmeg/vanilla Method 1. The mixture now becomes a fairly thick liquid with some foamy substance and plantain pieces at the top. Remove the flesh of the sour sop and discard the seeds. Note: Pineapple or grape fruit juices may be used or added. M ix in remaining water and strain the liquid into a glass jar. Crush it and pass through a sieve to extract the juice. 4. Pour the fruit juices and tea over a large block of ice in a punch bowl. Pour liquid into a pot. After heating cool and chill drink till service time. Mash but do not blend the plantain pieces and add the water.

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

4. Bake in a moderately hot oven for about 30 minutes ECONOMY VANILLA ICE CREAM 500ml evaporated milk 2 eggs . Sieve flour and salt gradually incorporate into the egg and sugar mixture. Allow to rest in a cool place before using for jam tarts. 3. Leave to cool 3. 4. Beat in the vanilla and lemon extract. making sure that it is not stretched 4. Cut up carrots and blend to a smooth pulp. Place in a bowl and mash very well. appropriate cooling temperature is important for maximum enjoyment of such dishes. In preparing and serving desserts. Melt margarine and leave to cool. 3. 5. SUGAR PASTRY 200g sugar 100g margarine 2-3 tbsp water 1 egg 50g sugar ¼ tsp salt Method 1. cakes an puddings) and light dessert dishes (ices and fruits). floured baking pan. creamy and double in size is obtained. 7. Serve chilled in glasses with ice cubes. They increase the enjoyment of meals. 6. Add the remaining water to the crushed mango and filter out the liquid. 2. sugar and cream of tartar in a bowl over a pan of hot water. Cover and set aside. Mix carefully until slightly smooth Handle pastry gently. Mix the carrot and mango drink in a jug and sweeten with honey or sugar. Whisk eggs. Wash. beans pie or fish pie. Dilute cream of coconut in the 500m1 hot water in a bowl Add sugar. 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. 2. DESSERTS/SWEETS Desserts are light food items that are used to add final touch to meals. 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. Place in a greased. 3. Fold in sifted flour and baking powder very gently 6. Remove from heat and whisk until cold and thick. Fold in the melted margarine or vegetable oil gently. 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. 5. vegetable tarts. stirring well till dissolved 2. Stir in the run or run flavouring. Continue until smooth mixture that light. Cream eggs and sugar. 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 margarine and nix well 2.63 Sugar to taste 800m1 water Method 1. They are usually served as the third courses in meals (fruits pies. cloves and vanilla Mix thoroughly. Therefore. Most light desserts are usually served chilled. Add three quarters of the water to the carrots and strain out the liquid into a bowl. peel and chop mango flesh.

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

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

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

Add flour ingredients to the creamed margarine mixture and blend well. Wash peel and chop pawpaw 4. 3. Serve into dessert plates and top with ice cream or vanilla sauce. 3. Grease generously two shallow round pans. Spoon the fruit chunks evenly over the batter. Add the sugar. 4. 4. and all spices in a separate bowl. Pour into a bowl and stir in the orange/pineapple and lemon juice 3.67 Method 1. Sieve well Add the raisins. Melt margarine in a square or round cake pan 2. 5. flour. sugar. Mix salt. 6. Spoon into well-greased custard queen cake cups ¾ fullness. Alternatively. Make 6 servings. Pour the mixture into the greased pans and bake in pre-heated over for about 30 minutes or until set. When set remove from heat and place upside down in dessert bowls to serve. Makes 10 serving. pudding may be streamed on top of the cooker. 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. Add vanilla. Sieve all into a plastic bowl and place in the freezer for 1-2 hours until mixture is mushy or fairly set. orange and mango ½ tsp nutmeg Method 1. Cream margarine and sugar till fluffy. diced ¼ watermelon diced A 100g sugar 1 can evaporated milk 2 slices pawpaw. nutmeg and baking powder Stir in the milk until smooth 3. In a bowl. mix flour. 5. Mash the pawpaw chunks to smooth paste Add to the orange juice and sugar mixture. egg and milk. 6. Heat the cold water and sugar in a pan till the sugar dissolve 2. Add the remaining ingredient and mix together. 5. 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. 2. Arrange the filled cups in a around pan and add ½ inch level of water to the baking pans. baking powder/soda. Bake in 350 of pre-heated oven for 45 minutes 6. FRUITED ICE MILK 1 firm mango. PAW PAW ICE DESSERT 225 grams sugar 600 grams ripe pawpaw 250m1 orange/pineapple juice 1 large lemon juice 50m1 cold water Method 1. flour. Remove syrup from heat and cool. 4. Blend in the milk gradually 2. FRUIT COCKTAIL DESSERT 125 grams margarine 130 grams flour 100 grams sugar 180ml diluted milk 100 grams each chopped 2 tsp baking powder Pineapple. Bake pudding over medium heat till it is set (about 20mmutes). salt and baking powder together. diced 100g raisins . Pour into the pan with the melted margarine.

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

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

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

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

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

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

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

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