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.

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

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

4. Melt fat. celery.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. . Remove from heat and cool. COOKED SALAD CREAM 1 tsp dry mustard l50ml milk 3 tsp sugar 4 tbsp white vinegar pinch black/white pepper 3 tbsp melted margarine 1 tsp salt 1 tbsp flour 1 or 2 eggs Method 1. 2. Clean and cut fish into bit size. stirring constantly until smooth. 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. cover again and cook for about 2 minutes. Stir well. 2. crab). 3. 3. 4. Add the mustard. 1-Teat the vegetable oil in a saucepan and pour in the water. thyme and curry. oysters. chilli pepper and seasonings. Cook for 20 minutes. dice onion. white pepper and salt. Additional water can be added if needed. potatoes and chili pepper. stirring constantly. Simmer for 5 minute 5. Serve over vegetable salads. 4. yam or potatoes. Simmer for 10 minutes and serve hot over boiled rice. pepper and diced tomatoes. Gradually add egg mixture to flour mixture over low heat while stirring. 3 Stir in beaten eggs. mushrooms. Gradually and the rest of melted fat. 3.6 Method 1. SEA FOOD SOUP 300g large shrimps 300g oysters 300g clams 1 or 2 medium fresh pepper (chopped) 1 cooked fish (flaked) 1 can mushroom (sliced) 3 large tomato (cubed) 300g crab meat ½ tsp curry 1 medium onion ½ tsp thyme 1 tsp white pepper 1 can tomatoes puree/sauce 500m1 water 2 tbsp vegetable oil Method 1. add potatoes. Place in a bowl and add onion. 2. Add the fish mixture. onion and stock. clams. Mix flour and melted margarine. Clean vegetables. 2. Mix flour and half of the fat in a saucepan. Stir in the vinegar and cook for about 2 minutes. 5. Cover pan and cook for 6 minutes till potatoes are cooked. Chop the celery and slice the white part of leeks. Add seasonings until smooth. Serve on fried fish or roasted chicken. Add the puree tomato sauce and salt. 6. Add the cleaned shell fish (shrimps. Add the leeks. Beat eggs and milk. Add milk and bring to boil.

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

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

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

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

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

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

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

Arrange the cut avocados on a flat dish lined with the lettuce or cabbage slices. Serve hot with tomato sauce as a side dish or accompaniment for boiled or Jollof rice. melt the margarine and add the vegetables. 4. sliced. Wash and peel garden eggs. 5. Set aside. Wash and cut tomatoes into segments. Wash and slice green leafy vegetables. onion. 3. Add the celery and mayonnaise. Method 1. Cover and cook for 3 minutes till fat is absorbed. Heat the oil in a frying pan and proceed to frying the onions. 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. SHRIMP-EGG SALAD (Appetizer) 100 cooked shrimps salt to taste 1 tbsp lemon juice ½ tsp ground pepper 3 stalks celery. Season with the salt and pepper and mix lightly. Combine sugar. Now slice the tomatoes. Wash and slice the lettuce or cabbage leaves. Place the salad on a flat dish lined with sliced lettuce leaves. Cook for 5minutes longer for taste to blend. Clean and parboil the fresh prawns shrimps if available. 2. 4. tomatoes and9epper to half-cooked. 2. salt and vinegar. sliced sliced lettuce leaves 4tbsp mayonnaise 2 hard cooked eggs. pepper and onions. lemon. Sprinkle them with lemon juice. onions. cut each avocados into six segments and peel the skin. Season with a little salt. boiled or fried yam or plantain. Cut into thin slices an set aside. 3.14 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. Method 1. Sprinkle the vegetables with lemon juice mixture and chill before serving. oil. Add the sliced garden egg and season with salt. 3. juice. Place the tomatoes on t h e lettuce leaves in between the avocados. Server 4. 2. Add flaked fish if desired. TOMATO-AVOCADO SALAD 2 avocado pears 2 ½ tbsp lemon juice 2medjum tomatoes ½ tbsp salt Lettuce or cabbage leaves ½ tbsp vinegar 1 tbsp sugar 3 tbsp vegetable oil. 3. Remove from heat and serve with fried or boiled yam. and the scent peppers. pepper and prawns. In a frying pan. potatoes or plantain. Stir gently and heat through for 1 minute longer. Chop the shrimps in to pieces. 2. EGGNOG SALAD 1 egg 1 cup flaked coconut . Wash.

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

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

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

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

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

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

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

Salt palm oil/vegetable oil for frying Method 1. Remove and drain. FRIED RIPE PLANTAIN SLICES 2 large ripe plantains 1 ½ tsp. 4.22 well. Add sliced onion and crayfish. 5. Note: Tomato paste may be added to improve colour. Serve as side dish to plain boiled rice. Slice them diagonally in ¼ inch thickens to a bowl. plantain or fried potatoes and plantain. Wash and peel the plantains. Sprinkle salt all over and toss well. Make 12-14 cups or wrappings. Make 5 servings. boiled unripe plantain or fried ripe plantain. 2. Serve as side dish for stewed beans or rice dishes. wash and begin cooking in the plain water. 4.Put water to boil in a steaming pot and place deep pot packed with few sticks or plantain leaves to keep moi-moi from direct heat. 3. Sprinkle salt all over the slices and set aside for 5 minutes 3. Fold and leaves properly before arranging in the pot. Serves 4 CRISPY FRIED UNRIPE PLANTAIN SLICES 2 medium unripe plantain ½ tsp. Corned beef may be used in place of sliced eggs. Slices may be lengthwise or crosswise. Add Potash to soften the water and facilitate the cooking.Place the pot and pour in boiled water through side of the pot to the level of the packings. Serve as snack. 3. Scoop into colander for oil to drain off.Steam 35minutes. Add salt to taste.Stir the mixture well again and scoop one or two spoonfuls into greased aluminum cups or wrapping leaves. 2. Heat the vegetable oil and fry till crisp. Heat oil in a frying pan to moderate temperature and fry the plantain slices till lightly brown on all sides. Boil for about 40 minutes or until soft cooked. cut plantain about 1/8 inch thickness. Cover and cook to bind the ingredients. y potatoes. 2. Cook for 20 minutes and stir in the oil and ground pepper. ground pepper. Using a knife or a portable slicer. Wash and peel plantains. Leave to simmer till beans is well cooked but not broken. yam. Stir to thicken. salt Vegetable oil for frying Method 1. DRY CORN AND BEAN STEW . serve warm with pap for breakfast as side dish with jollof rice. 4. 4. Sort beans. onion (as desired) 1 cup palm oil or groundnut oil cooked meat/dry fish Method Boil beans and meat together. 6. Stir well and season with salt to taste. PLAIN BOILED BEANS 1 cup beans Pinch potash 4 cups water pinch salt Method 1. BEEF STEW 2cupsbeans Enough water to cook beans Salt to taste Crayfish. Serve with tomato sauce (stew) and plain boiled rice.

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

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

Wash well and season with curry and salt. Spread the ground beef/sausage mixture over lightly salted thin beef or liver slices. onions and tomatoes on short skewers. Serve with white or yellow sauce as appetizer or without sauce as cocktail-item. Chopped onion 1 teasp margarine lean beef l teasp chopped garlic salt and pepper to taste 8-10 thin slices of liver \soft Method 1. Place them in greased roasting or grilling pan. green pepper. Devin (remove the vein that contain sand) and wash well. Brush oil on kebab. leaving the tail in place. Shape into balls that look like the size of large walnuts. Set aside for the seasoned shrimps to absorb flavours while batter is being prepared. SAVOURY MEATBALLS 1kg ground beef 2 tbsp dried onion flakes 1-2 eggs 1 green pepper diced salt and pepper to taste ¼ tsp thyme maggi or soy sauce l tbsp bread crumbs Method Combine all the ingredient in a bowl and mix up thoroughly. Add salt. Grill over medium heat for 15-20 minutes or fry in hot deep fat. When cooked brush with curry sauce and serve hot as appetizer or finger foods. 6. sausage or ground beef and margarine in a saucepan. 2. 2. SHRIMPS IN BATTER 1kg fresh shrimps (large size) (about 15-20 shrimps) ½ tsp curry ¼ tsp salt oil for deep frying Method 1. Toss gently and alternatively arrange shrimp. 4. grill over medium flame for 45minutes it can also be fried in deep fat. pepper and chopped garlic and cook for another 2 minutes longer. BEEF ROLLUPS 250grams ground beef or sausage 2tablesp. Roll up the liver or beef slices as for sausage rolls and secure with tooth picks. 5. and devein. Serve 8. Cook for 5-6 minutes. Makes 8-10 serving. following the directions below BATTER 150g flour ½ or 1 egg 50m1 milk 1 ½ tsp baking powder pinch salt pepper (optional) . 3. Combine the shrimps and all other ingredients in a large bowl. Combine onions. Serve as appetizer or snacks for cock tail party. Bake or grill toothpicks into meat balls. removing the shells but leaving the details in place.25 2 large green pepper (cut in squares) 3 large firm tomato (in squares) 2 onion (cut in squares) 3 tbsp vegetable oil curry and thyme (optional) Method Clean shrimps. Remove shell from shrimps.

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

3. Grill over medium heat for ½ hours. Grease a baking dishes or tray and place the coated chicken pieces in the lightly grease dish or pan. Alternatively. Place some fried chicken pieces in a greased baking pan or dish. Pour the egg-vegetable mixture over the chicken and top with the remaining fried chicken pieces and currants. Place n pre-heated oven for 5 minutes or microwave oven for 5 minutes. Heat the vegetable oil in a pan and cook the coated chicken in the hot oil till it is brown. 4. CHICKEN/FISH FIESTA 500g broiler chicken/flaked cooked fish l25grams flour sifted 200ml vegetable oil 1 green pepper. Clean the chicken very well and allow to drain. 6. Beat the eggs and mix beaten eggs with the vegetable mixture and some currants. 2. 2. Turning chicken frequently. minced ginger 1 ½ tsp curry powder l tsp salt 1 medium chicken-broiler 1 seasoning cube Method 1. Wash again and set aside to drain off water (parboil if broiler is not used). aside. Mix margarine. chicken cut ups tan be seasoned and parboiled before grilling. chopped 2 whole tomatoes 25ograms cabbage. Serve with rice dishes. coat the dry chicken pieces first in m e It e d margarine. Grease a baking dish/pan. 4. 2. Coat the chicken pieces with the flour mixture. Add garlic and ginger. maggi and curry in a bowl. Rub the margarine mixture over chicken parts. Combine breadcrumbs or crushed cracker crumbs and other ingredients except the margarine. Serve 4-6. Mix ¼ tsp salt. 3.27 ¼ tsp white pepper ¼ tsp curry 1 whole chicken (broiler) 1 seasoning cube 60 grams (4tbsp) melted margarine Method 1. Remove immediately from hea and set aside. Deseed the tomatoes and dice them. 6. Drain off oil from the pan and stir-fry the onion. Now cut the flesh into small strips or chunks. Melt the margarine. then roll the chicken pieces in the bread crumbs mixture. Bake for 50-55 minutes. salt cabbage and the seasonings. Cut chicken into pieces. stirring frequently. 3. sliced 1 tsp grated garlic ½ tsp white pepper ½ tsp salt mixed fruit ½ tsp thyme 2 eggs Method 1. Serve as snack. SPICED CHICKEN 1 medium chicken 2 large onions sliced 2 small fresh pepper chopped l tsp thyme . salt. Remove from heat and set 1. pepper and flour together. basting with the curry and margarine mixture. Cook and debone. diced tomatoes. 4. sliced 70 grams currants 1 tsp curry 1 large onion. green paper. 5. Wash and cut up chicken in to serving pieces or portions. GRILLED CURRIED CHICKEN 50 g margarine melted 1 clove garlic.

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

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

Brown on both sides. Serve with ketchup as filling for sandwich. Turn occasionally prevent sticking. Gradually add the vinegar to flour mixture and stir into the pot of sauce. Heat oil in a deep frying pan and carefully break the eggs n e by one into the fairly deep hot oil. 2. Mix the fish together with onion. ginger. BEEF GOULASH 1 kg tender beef (steak) 1 tsp grated garlic . Sprinkle salt and pepper at the top. Apply heat and cook briefly. 6.30 1. split through to remove the backbone and intestines plus gills. curry. Shape each egg with the frying spoon so as to enclose the yn1k in crisply fried white. ½ tsp seasoning onion. Add the green pepper. Debone cooked fish completely and flake very well 2. Mix the flour and water in a bowl and set aside. Fill the cavity of the fish with the prepared stuffing. Put the garlic ginger. 5. Shape into small patties and fly in preheated vegetable oil. 3. stirring well. Wash very well and leave to dry (drain off water) 2. Method 1. Garish with the tomato slices or chopped parsley. 3. 3. Add 2 tbsp water. fresh chopped tomatoes and the paste. 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. Place in a baking tray d grill or barbecue over direct heat for about ½ hour. Now mix remaining margarine. FRENCH FRIED EGGS 3 eggs Salt and pepper vegetable oil for deep frying Method 1. chopped ½ tsp thyme 1 tsp fish seasoning 4 tbsp margarine (melted) 4tbsp bread crumbs or hard boiled rice. Place in a frying pan and steam for 2-3 minutes. 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. Clean fish thoroughly. CELERY STUFFED FISH 1 whole frozen cracker 1 fresh pepper. chopped ½ tsp curry ½ onion. oil and onion in a sauce pot. 3. Now allow patties to be properly cooked. Serve with grilled sausage and toast for breakfast. 4. chopped pepper and celery. ½ seasoning cube and pepper. Drain well and serve onto a flat dish. combine 1 tbsp melted margarine hard boiled rice. Remove from heat after 2 minutes. Serve over the grilled fish balls on cooked spaghetti. Cook for 3 minutes. 2. Lace with toot picks to secure the fish cavity. Baste fish again with remaining melted margarine. carrot. Use as stuffing for the cavity of the fish. and ½ tsp fish seasoning. salt. cornstarch. Add the sugar and season with salt. curry and egg white. Turn down the heat and cover the frying pan and cook for5 minutes. chopped 2-1 stales celery. In a bowl. 4. thyme.

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

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

Heat the oil in a frying pan and brown and pork in two batches. Serve with cucumber salad in addition. Cook for 1 minute longer. pepper and salt together. 3. Method 1. EGGS Eggs are used. Melt margarine in a small frying pan. curry tomatoes and paste.When meat is completely cooked. diced. poached.Add more oil if necessary and onion.Spread between two slices of bread and top each with two tomato slices to obtain 4 sandwiches in all. 4. supper and deserts. Chopped onion and green pepper can be added. Heat the margarine and pour into mixture. prepared as omelettes and mainly served as breakfast and snack dishes.Remove from heat and serve with plain boiled rice and sweet corn. Mix well. They are served in a variety of dishes that may be used for lunch. Serve as the protein dish with buttered bread. 2.Cover each sandwich and toast in the oven or a sandwich bread toaster. using a wooden spoon. Stirring in beef stock/water and vinegar and add bay leaf. Gently beat eggs. Remove and place a plate. covered. Cut into bread triangles for appetizers/snack or serve as sandwich for breakfast dish. Serve as a breakfast dish. Season to taste. wash and leave to drain. chopped shrimps/scrambled egg and mayonnaise in a bowled. 4. . 2. Cook slowly for about 20-30 minutes. Allow to set briefly and then/stir slowly with fork to let the egg turn into large pieces or lumps. remove the bay leaf and add green pepper. SHRIMP-SCRAMBLED EGG TOAST SANDWICH 150g cooked shrimps 2 tbsp chopped onion 6 tbsp chopped cucumber 4 tbsp mayonnaise 2 tomatoes sliced into 6 2 eggs (scrambled) Method 1. 2. 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.Bring the mixture to boil and add fried port. scrambled. 3.Combine the onion cucumber. milk. SCRAMBLED EGGS 2 eggs 2 table sp milk/water 1 ½ tabsp margarine Pinch of salt METHOD 1. Garnish with avocado dices tossed over the stew. Remove to a plate. 5.2tbsp 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. 3.Cut pork into cubes.

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.

2. This may be served immediately with grilled fish and white sauce. Stir in one tbsp of the vegetable oil each for salt and proceed to cook for about 20 minutes. Method 1. Stir in vegetables (leeks. seasoning.37 SPICY RICE PILAF 2 cups long grain rice (uncooked) 2 cups chicken/beef stock 2 cups water 4-5 tbsp. . 5. 4. peas and carrots. Sort. sliced. Toss the rice and vegetable well and simmer for 3 minutes. Pour into a sauce pan or baking dish. Put the rice meal in a baking dish and the fried liver chunks on lop. 4. Stir into the cooked rice. soy sauce. Marg. mushrooms and carrots. 6. wash and cook rice with the chicken broth or water for about 30 minutes. Leave it to-drain and dry a little bit. celery. Add the cooked rice. green pepper. Makes 8 servings. Crush the seasoning cubes and add to the rice. In a large frying pan. green beans arid carrots lightly 5. 3. Serves 8-10. curry and garlic. 5. Pour the water over the rice and season with white pepper. chilli pepper. Season with curry salt and pepper and mix together. 4./veg. 3. Add the beef stock. put oil or margarine and onion slices and fry lightly (5 minutes). Heat the 3 tbsp vegetable oil and stir-fry the onion slices celery. Chop the spring onion. peas and fresh curry leaf and pepper) and heat for 2 minutes. Chop tomatoes into large cubes. In a fry pan. Add the rice and fry (3 minutes) with the onion until the raw rice is lightly golden brown in colour. 6. 2. salt to taste and cook on top of cooker or oven till rice is cooked. Serve warm with braised beef and suitable sauce. Oil oil for flying liver Method 1. salt. Sort and wash rice. Oil 2 stalk sleeks / Ginger and garlic (I tsp each) 2 tbsp curry leaf ½ bay leaf I seasoning cube I large onion sliced I tsp curry ½ can peas 4 small fresh pepper Method 1. Rice should be firm and non-sticky when cooked. heat the remaining oil and fry the onion. 2. celery. Remove front heat immediately and pour the vegetables over the cooked rice. flake for 20 minutes and serve warm with curry sauce. Wash rice and place in a sauce pot. Slice the onion and cut green pepper in long strips. OVEN FRIED RICE 3 cups uncooked long grain rice 6 cups of chicken broth/water I large onion sliced 15 medium chunks for liver (cooked) 1 ½ tsp white pepper 2 large carrots 1 large green peppers 2 stems spring onion 1 stem celery 1 tsp soy sauce I tsp curry ¼ cap or lean peas 2 ripe but firm tomatoes salt to taste 3 tbsp soy or veg. 3. tomatoes and spring onion. Fry the liver chunks lightly and set aside. 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.

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

Remove from heat and set aside. till rice is getting tender. 3. fried beef carrots. SPANISH (OVEN JOLLOF) RICE 3 cups uncooked regular rice 1 medium onion (sliced) 6 cups water 3 cubes chicken seasoning cube I tsp curry powder ½ tsp ground ginger 1 tin tomato paste 1 green pepper chopped 1 tsp salt 1 tsp ground nutmeg 3 tbsp vegetable oil 1 tbsp margarine 4 fresh tomatoes 4 fresh red/chilli peppers 2 stalk celery chopped Method 1. chicken stock. 4. Now add the water. Stir in the green and red pepper. 3. salt. Wash rice in cook water and leave to drain. nutmeg etc). until rice is tender and liquid is absorbed (add small amount of water if necessary to make rice well cooked. Pour into a baking dish. stirring constantly. Stirring gently. 6. ground fresh tomato and pepper to make a sauce. curry leaf. salt and pinch white pepper. Add finely chopped herbs (parsley onion. 5. Cook and stir the beef in the vegetable oil until golden brown. leeks. Stir in the rice and heat to boiling. Stir in the tomato paste and cook for 5 minutes stirring frequently. 4. Cover the pan and cook gently for about 25 minutes without stirring. Stir in the rice. 2. until the rice is getting tender. margarine and onion into the remaining oil over medium heat until rice is lightly brown. celery and cook covered for 5 minutes. 6. add the washed rice over medium heat. chicken cube. 5. 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. curry. When the rice is light brown. 7. 4. Heat the foil in saucepan and add the margarine. and green chili pepper. 5. 3. Wash rice and set aside. Serve garnished with green and sweet red pepper. add the water. Stir in water. Heat to boiling. green spring onion. margarine and seasonings (ginger. 2. bay leaf. 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 1.39 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. soy sauce and salt to taste. then reduce heat and simmer for 20 minutes. seasoning cube. . Cover and leave to steam about 3 minutes and serve garnished with eggs and braised beef or grilled fish. 2. Place vegetable oil in a saucepan and fry the onion. cover and cook in the oven. When melted.

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

4. Boil the 6 cups of water. 3. rice and yam flour foo-foo as in plantain. melon-vegetable. DOUGHNUT AND SANDWICHES . Meanwhile. 6. Stir in the cooked rice. LIVER RICE PILAF 3 cups uncooked rice 6 cups (1 ½ litre) beef stock 6 tbsp vegetable oil Salt and white pepper 1 seasoning cube 1 kg beef/chicken liver 1 stalk leeks 1 stalk celery 1 green pepper 2 medium onions 2tbsp grated garlic METHOD 1. Stir the corn well and drop mixture in small spoonfuls into the deep hot fat fry till golden brown. FRESH CORN FRITTERS 3 fresh corn cobs 1 onion Vegetable oil for deep frying salt to taste 2 fresh peppers 2 tbsp palm oil Method 1. 5. Stir very well to avoid lumping in the foo-foo.41 2. Heat the oil in a large frying pan. Cover pot and boil until cooked hut grain are separate. 5. Remove rice from heat if tender but not soft. Shell the corn and wash well. 4. Serve onto a flat dish and top with curried pork stew or tomato and pepper fried chicken sauce. stirring gently. Cook rice with stock and salt to taste. seasonings and chopped vegetables. add the grated liver. Note: Prepare corn foo-foo. Stir in the remaining plantain flour a little at a time for the foo-foo to be evenly mixed. added salt and sprinkle the clean rice in the boiling water. 2. Heat the water to boiling in a pot. Drain and serve with coconut as snacks. 6. Add 2 tablespoons palm oil and mix well until the oil binds the corn mixture. celery. margarine and chopped parsley. Sprinkle a little water over the foo-foo and cover the pot for 2 minutes to allow the foo-foo to be thoroughly cooked. Season to taste of necessary and heat through for about 3 minutes. PLANTAIN FLOUR FOO-FOO (AMALA) 500g plantain flour 750rnl water Method 1. clop onions. 3. 4. 7. Serve hot with spicy fried chicken and cucumber salad as a main dish. 3. Remove any fat from liver and chop or grate into small bits. Use a wooden spoon to stir in the plantain flour mixture into remaining boiling. Chapter Five BREAD. Heat vegetable oil to faint smoking point. 4. 3. agbono or mixed vegetable soup. leeks and green pepper 5. Serve warm with ewedu. Keep stirring for 2 minutes. 2. fluffing up to loosen the rice grains. Wash and clean liver. Continue to stir vigorously until the foo-foo is thick and begins to leave the sides of the pot. 2. Cook over medium heat for 5minutcs. Stir in the cooked sweet corn. Stir very well all over and turn into a dish. Combine all the ingredients except palm oil in a mortar or place in a blender and grind coarsely. Chop the peppers and onion and set aside. Noted: 1 tablespoon sugar may be added to sweeten the fritters. Cook and leave to cool. Mix part of the water and 250g of the plantain flour to form a paste in a bowl.

eggs and milk than the plain bread. Gradually add the flour to make a stiff dough. 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 . 6. Milk is used in some bread mixture in lace of water to increase the nutritive value. sugar and salt in warm water. Dissolve yeast. yeast. 4. Reserve 2 tbsp flour for kneading. After 1 hour shape into a round loaf and place in well greased pans. Soften the yeast in lukewarm water. They are made from flour. A variety of fillings can be used. If the temperature of the water is too high. Salt can be added to yeast bread to contribute to flavour and aid elasticity and firming of the dough. Then the mixture is combined with the remainder of the ingredients and second fermentation is allowed. it should be sealed first to prevent the enzymes in it from reducing the fermentation process. 4. add half of the sugar and cover for about 10 minutes till the yeast is dissolved and starts rising in bubbles. Add dissolved yeast to flour and mix the mixture to a soft dough. PLAIN BREAD 500g flour 2 ½ tsp thy yeast 250ml lukewarm water 60g (4 tablespoon) margarine/Oil 100g (5-6 tbsp) sugar ½tsp salt METHOD 1. 2. salt. yeast. Bake until golden brown. Doughnuts and bread rolls are sweet doughs that contain yeast and are richer in sugar. Proof for another 15 minutes. part of the flour. Nutmeg and other flavoring can be added to bread to improve flavor. 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. fat. Bread loaves are baked in high temperature (about -4500 degrees) and may be painted or glazed with egg wash or milk immediately before baking. Cover and put in a warm place for hour. 5. Kneading is important for the yeast to be distributed and allow the development of carbon dioxide for adequate fermentation. Sugar is used to sweeten bread and to aid the process of fermentation. Knead lightly and keep covered for 10-15 minutes. When dissolving yeast ensure that lukewarm water is used. Combine margarine. 2. Yeast is the raising agent and it grows best in lukewarm water. 3. water or other moisture. When baked. Weigh and measure all the ingredients set aside. sugar and fat. Bake in pre-heated oven for 40 minutes. Cover with a slightly wet towel in a warm place. Shape into loaves and place in well greased pans. Knead again on floured board until smooth and elastic. In a large bowl. If liquid milk is to be used. blend remaining sugar. Therefore some quantity of granulated sugar should be added to yeast when dissolving yeast. roast bread should be soft. Makes 4 loaves. sugar and fat are mixed and allowed to ferment. Knead the dough. The dough should be allowed to proof for at least 1 hour or until the until dough is double or triple its original size. Dry milk is more often used. The dough can be baked or fried. 7. remove from pan unto wire racks to cool. fat and dissolved yeast. Let rise till dough is well risen above the pan edges (double or three time size). Allow to m for 10 minutes. More yeast is often used but they require the same fermentation or proofing process. aid fermentation and contribute to the colour. Method 1.42 Bread are loaves made of soft doughy that are leavened with yeast. 5. 3. Bread is completely baked when it has gain the light brown colour and has shrunk from the side of the pan. moist and tender in texture. milk and flour in a bowl. while low temperature retards the fermentation process. With the sponge method. Doughnuts and rolls should have good shape and colour and the texture must be smooth and light. Stir or knead every fifteen minutes. Fat is used to soften and lubricate the dough. the yeast will be destroyed.

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

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

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

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

Fold in well 5. baking powder. Top with currants if desired and hake in moderately heated oven for 20-30 minutes. Finally fold in the last portion of the flour mixture and remaining milk. 2. Sponge cakes must be light with firm spongy texture that springs back when pressure is applied. 4. sugar and vanilla together with electric mixer or wooden spatula. Add the lemon juice and the milk gradually as the constituency becomes stiff. Nutmeg (grated) 3 tsp baking powder 4 egg. Note: currants can be added to the flour before folding in or top of the queen cake as decoration before baking. Make 12 small cakes. Cream margarine and sugar thoroughly until fluffy: 3. 6.47 should have good shapes and rounded but slightly peaked tops.IN. Grease cup cake pans and fill the pans. lime/lemon rind 150 grams sugar ¼ tsp. Add the washed eggs. until well mixed Add baking powder and nutmeg into flour. 2 tbsp desiccated coconut or currants can be added when mixing. When the knife comes out clean. Having all ingredients at room temperature. Gradually pour beaten eggs into the creamed mixture. When baked remove from heat and place on cooling racks. it means the cake is baked. Beat egg and stir into the flour ingredients. well beaten 1 tsp vanilla 1 tbsp lemon/lime juice Method 1. 4. alternating them. Add vanilla and cream well. salt and nutmeg into a bowl. Sieve ‘flour with baking powder. Sift the flour. 2. 3. and beat with wooden spoon. QUEEN CAKES (CREAMING METHOD) 300 grams sifted flour 80ml milk 1 50 grams margarine 1tsp. . 3. Cream well until the mixture is light and fluffy to a dropping consistency. QUEEN CAKES (RUBBING . Add ½ of the flour into the eggs mixture and fold and in the flour mixture. 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. sieve two times. Spoon mixtures into well greased queen cake pans or paper cups. 5. Stir in lemon rind and mix well. Now add a half of the milk and a second of the flour. Rub in the fat and sugar into the sifted flour ingredients with finger tips until the mixture looks like bread crumbs. one at a time. 7. 8. beaten well in each addition. Cream margarine. Bake in pre-heated oven of 325 (gas mark 2) for about 20 minutes. Always use a skewer or knife to check if cake is well baked by piercing the knife through the cake. Sprinkle lemon rind over remaining flour. salt and nutmeg.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. Note: 1 ½ tsp vanilla. 2.

When baked. Sift flour. one at a time. Serve 10. 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. sugar and vegetable oil. Mix well and share batter into three equal separate portions in 3 bowls 5. 4. Cream sugar. Pour the cream coloured hatter that on the pink layer and spread the batter from the centre to sides of the pan. 3. Bake in pre-heated oven for 40 minutes. 6. Using an electric mixer or whisk. Baking powder l tsp baking soda 120m1 diluted milk . Top the brown with the pink as second layer. VANILLA SAUCE 250rnl boiling water 60 grams sugar 2 tbsp corn starch powder 2 tbsp margarine ½ tsp nutmeg 1 tsp vanilla Method 1. baking powder cream of tartar and salt three times. 7. 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 1.48 4. 2. Pour into a greased square pan and bake in pre-heated oven for 55 minutes. brown and pink) in 3 bowls. Blend in colours very well without over mixing batters. beat well after each addition of egg white. Put water in a small pot to boil. Grease a medium square or round pan and lightly sprinkle flour over the grease pan. 6. Cream margarine and sugar thoroughly. BANANA COCONUT CAKE 100grams dedicated coconut 200grams flour sifted 100grams margarine 100grams sugar 2 large bananas. Fold in the sifted dry ingredients alternately with milk. The batter is now in three colours (cream. 5. margarine. Sift flour. 2. Bake in 350°f in a pre-heated oven for 45 minutes. salt. peeled and mashed 2 large eggs 1 teasp. custard powder and nutmeg. Add dry ingredients. invert on a cooling rack can iced or served with vanilla sauce. Pour into a well greased square or round pan. Batter may also be scooped in spoonful while alternating the colours till all the batter is put into the pan. Add vanilla mix well and serve as a warm sauce over cakes and puddings. Slowly add vanilla and egg whites. Mix the batter thoroughly. Stir in flour mixture. 2. Serves 12. Spread the brown mixture at the bottom of the pan. 6. baking powder and all spice together. 4. Using a whisk or mixer. Sift cocoa powder into one portion and the pink colouring in another portion. grated carrot and toasted coconut. Stir the mixture into the boiling water. 3. 3. blend eggs. alternating with milk. vanilla and currants alternately.

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

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

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

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

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

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

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

Coat the remaining eggs. 2. 8. 3. After 5 minutes of whisking. 4. vegetable oil for frying . Now spread the warm jam all over the surface of the rectangular-shaped cake. Bake in a pre-heated oven until golden brown and firm. Now whisk. 9. Add cold water to make the dough. 3.56 Method 1. Gradually fold in the vanilla and warm water. The water should not be too hot the bowl should not touch the water to prevent the eggs from curding. Remove the beaten egg from the top of the hot water and sprinkle half of the flour over the egg mixture. Roll out pastry about ¼ inch (1/2 cm) thick. SCOTCH EGGS 4 hard boiled eggs 4 tbsp bread crumbs 200g beef sausage ½ tsp curry 2 tbsp sifted flour . SWISS ROLL 100 grams sifted flour 3 eggs ½ tsp baking powder 2-3 tbsp warm jam 100grams sugar l tbsp warm water ½ tsp vanilla essence Method 1. 7. drain serve as snack or cocktail. Sieve flour. Rub in the margarine for the flour mixture to form crumbs. Reserving one table spoon of flour. add the water gradually to make a fi r m paste while handling the mixture as little and lightly as possible. 8. 7. Cut the margarine into the flour ingredients. without stretching. salt and baking powder into a bowl 2. Heat oil for deep frying and cook the eggs under moderate. share the dough in to 6 portions and flatten each portion to ¼ inch thickness. Make a well in the centre. Break the eggs into a mixing bowl and place the bowl over a pan of hot water. Remove sugared paper and cool the roll on a cake rack. 5. When baked. fish or meat filling (already prepared) 1 ½ tsp sugar Vegetable oil for deep frying Method 1. sugar and salt together 3. 2. 4. Now roll up quite firmly and leave the roll wrapped up in the sugared paper for about 10 minutes to keep the roll in food shape. with a portion of dough. turn out the cake on a sugared paper and remove the baking paper carefully. sugar. Put the mixture in to the greased pan over the paper and spread evenly. Cut into smaller rolls. Serve as snacks. heat until the coating is golden brown on all sides.80m1 water ½ tsp baking powder Beans. Use a pastry cutter to cut pie shapes. Taking one at a time. Grease a swiss cake pan and line with a greased paper. Now coat the shelled egg with remaining flour and wrap each egg. Sieve baking powder into the sieved flour and sieve the sugar separately. 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. Fill each pie shell with the prepared filling. 5. Gather the soft dough in a ball. Fry pies in heated vegetable oil till golden brown. Damp the rim or edge of the pie shell with water and seal the rim of the pie firmly 6. 6. Now sprinkle the remaining flour and continue to fold in until flour is completely absorbed. mix flour. Fold in lightly with a metal spoon. add the sugar lightly and continue to whisk until the egg mixture has doubled into size and become thick and creamy. 6. 5. 4. FRIED PIES 300g flour ½ tsp salt 100g margarine 50. Peel hard-boiled eggs and set aside.

Shape with assorted biscuit cutters. Cream butter and sugar until fluffy And egg and beat well 2. lemon and coconut chill dough in cellophane for 30 minutes. Cover with bread crumbs and coat them lightly. cover the eggs generously with the sausage. mixing well. Cut into shapes with biscuit cutter. 4. drain and when cool. 6. SANDWICH COOKIES 180g margarine 120g light brown sugar 1 egg yolk 1 tsp vanilla 240g flour . mixing thorough. 2. 3. Put on baking trays and bake for 6-10 minutes or until edges just begin to brown. Place in greased baking trays and bake for 10-15 minutes. Makes 24. 7. Add flour. 5. Roll out dough on a floured surface and use cookies cui to cut into shapes of ½ inch thickness. Make 20. Using both hands. Makes cookies. Chill until dough is easy to handle (about 30 minutes) 4. Bake in 4000f oven (mark 3) for 7-8 minutes until lightly browned around the edges. 4. Mix properly and chill1 hour. eggs and flavourings. Stir in beaten egg and water/milk. 2. Serve as cocktail tea items. Stir in sifted flour. baking powder and salt. Sifted dry ingredients and cut in the margarine into flour and spices. Roll into inch thickness on lightly floured boards. 3. 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. Roll dough into V2 inch thickness. Heat vegetable oil in a deep fryingpotandfryforabout6 minutes till sausage is cooked through and coating is brown. 7. a small at a time. 8. Peel the boiled eggs and lightly four them gently. 3. 3. cut in longitudinal sizes. 5. 6. 4. Blend in vanilla. Mold the eggs properly to maintain egg shape. Mix together margarine. Mix sausage with curry. Roll the coated eggs first in flour and dip into the egg wash. Remove. sugar. 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. 2. Cool and decorate with coloured icing sugar pipings. 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 1.57 Beaten egg Method 1.

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

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

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

Mash but do not blend the plantain pieces and add the water. Add milk flavour 2. Wash and peel bananas/plantains. 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. The mixture now becomes a fairly thick liquid with some foamy substance and plantain pieces at the top. Wash fruit very well. Place in a bowl and add a little water to the fleshy part. 2. M ix in remaining water and strain the liquid into a glass jar. SOUR SOP DRINK 1 medium ripe sour sop 1 litre of previously boiled water syrup to taste ½ tsp nutmeg/vanilla Method 1. Avoid use of aluminum utensils. Mix the orange juice and milk together. CHAMPAGNE AND ORANGE JUICE COCKTAIL DRINK 500m1 champagne 1 tbsp honey 500m1 orange juice 4 lemon slices Method 1. Filter the mixture through a fine sieve into another plastic or glass bowl. Serve in tall glasses garnished with few pawpaw chunks. Chill till serving. Mix all the ingredients in a punch bowl. Add the bitters and ginger ale. Add syrup and nutmeg/vanilla. 3. chilled. 2. Pour mixture into an air-tight plastic bowl and cover well. Chill the orange juice and the wine. Note: Pineapple or grape fruit juices may be used or added. Remove the flesh of the sour sop and discard the seeds. add sugar or syrup (if necessary) and boil for 20 minutes. After heating cool and chill drink till service time. Crush it and pass through a sieve to extract the juice. Serve immediately in wine glasses garnish with lemon slices. APPLE AND WINE DRINK 2 apples 1 lemon 75ml brandy 200m1 ginger ale. Store in a plastic container in a cool place for about 24-48 h o u r s (overnight). Garnish with orange slices serve in tall glasses. Pour the fruit juices and tea over a large block of ice in a punch bowl. 5. Slice into bits and put in a bowl. 2. 4.61 Method 1. 3. 4 lemon slices 2 tbsp sugar syrup . Chill and serve garnished with lemon slices. TEA PUNCH 250m1 apple juice 1 litre orange juice 500m1 brewed tea 2 tbsp bitters (optional) 1 bottle ginger ale (fanta ginger) 2 tsp ground cloves Orange slices to garnish Method 1. 5. 6. 2. 6. Pour liquid into a pot. 4. 3.

Blend half of the orange juice and milk in a blender until smooth. Cover the jug and allow the lemonade to cool. Cut into pieces. Dust with nutmeg as garnishing. LEMONADE 3 large lemons (ripe) Syrup to taste l000ml previously boiled water Method 1. Decorate with slices of lemon and top the drink with ginger ale or fanta soft drink. one at a time. BREAKFAST DELIGHT DRINK 1 tin evaporated milk (diluted) 400ml orange/pineapple juice 3 eggs Syrup to taste Method 1. 2. Add sugar if desired. Stir well and add the wine or ginger ale. strained juice and sugar syrup. Squeeze the juices from the lemons into a jug. Wash lemons. Serve chilled with lemon slice topping as garnishing. tangerines. Pour into glasses. 3. Add the syrup to the juices 4. Stir in the syrup and strain. Mix well after each addition. Peel the lemon and out the pit including the seeds. Serve into four glasses and add ice cubes. 3. Add eggs to mixture. 2.62 Method 1. 2. 3. 3. ENERGY EGGNOG 1 egg 1 can of diluted evaporated milk 1 tbsp brandy (optional) 2tbsp honey 150m1 orange juice Method 1. Dissolved sugar in water. 2. Stir in the remaining orange juice. Cut into halves and trim off few thin slices o f t h e rind from half of a lemon. Add ice cubes and lime/lemon slices and serve chilled. Add the lemon rind pour the water into the jar. Wash and cut apples into sections. CARROT MANGO DRINK 3 medium carrots (peeled and grated) 1 ripe mango . Wash and break eggs into saucer. Strain the juice into a jug. Serve chilled. Note: Oranges. Stir in the brandy. Mix all ingredients either by whisking or mixing in a blender. Push the lemon pieces and apple sections through a juice extractor/blender. Combine the juice in a bowl. 4. Half a teaspoon of brandy flavor can be used in place of pure brandy. lime or grapefruit can be used in place of lemon or in addition to lemon. 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. 2. Chill the brandy.

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

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

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

Chill the milk for 3 hours 2. Dissolve gelatin in 1 Y2 cups (360m1) hot water chill the gelatin until thick. add the eggs. 4. Whisk the chilled milk and sugar. When set. 4. When the bread is softened. Press the juice through a sieve into a bowl and reserve the juice. Pour the mixture over the crumbs and cover the top with the other ½ of the corn flakes crushed into crumbs. Preserve 3 tbsp of chopped mango for topping and mash the remaining by masher or use blender. Sour sop juice (undiluted) may be used. Dissolve gelatin and chill till firm. 6.66 Method 1. 4. 3. add the gelatin mixture and beat well. . 2. Beat milk until thick. LEMON FLUFF 1 tin evaporated milk 1 package lemon flavored gelatin 2 ½ cups (200g) corn flakes 60m1 lemon juice 100g sugar Method 1. Sprinkle ½ of the corn flakes into a round or square pans. m. 6. mixed fruits ginger and nutmeg. vanilla. 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. 5. 7. Add lemon juice and sugar. 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. Bake in a preheated oven for 30. 6. 3. Scoop gently into desert cups and top with the mango chunks. Add the mango juice. When the pudding are cooked. lemon juice. 5. 2. Cover and freezer till set. Chill milk for about 3 hours. 3. Add the beaten 1 egg and whisk till thick. Place the dishes/cups in a roasting pan and pour enough hot water halfway up the sides of the pans. Beat eggs and add the flavourings.40 minutes. beat gelatin until fluffy. 5. Gradually add the gelatin mixture. Cut the bread into pieces and soak in the milk dissolved in half the (75g) sugar. SPECIAL PUDDING 125grams margarine 1 egg ¼ tsp salt ½ tsp all spice/cinnamon 120 grams sugar 130 grams sifted flour 1 tsp baking powder/soda 100g currants/raising(optional) . vanilla and lemon. Peel and chop the mango flesh. Whisk gelatin till fluffy. Mix gently. ginger and remaining sugar 75g over a boiling water till melted. combine100g of margarine. Allow to cool Place sauce on plate and serve the pudding on top.

FRUITED ICE MILK 1 firm mango. Grease generously two shallow round pans. Make 6 servings. 6. Add flour ingredients to the creamed margarine mixture and blend well. mix flour. 6. Bake pudding over medium heat till it is set (about 20mmutes). salt and baking powder together. 4. orange and mango ½ tsp nutmeg Method 1. Pour the mixture into the greased pans and bake in pre-heated over for about 30 minutes or until set. 5.67 Method 1. When set remove from heat and place upside down in dessert bowls to serve. Cream margarine and sugar till fluffy. Serve into dessert plates and top with ice cream or vanilla sauce. Spoon the fruit chunks evenly over the batter. 2. Add the sugar. nutmeg and baking powder Stir in the milk until smooth 3. sugar. 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. 5. Melt margarine in a square or round cake pan 2. Wash peel and chop pawpaw 4. Add vanilla. Blend in the milk gradually 2. Alternatively. pudding may be streamed on top of the cooker. Arrange the filled cups in a around pan and add ½ inch level of water to the baking pans. 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. flour. In a bowl. flour. Pour into a bowl and stir in the orange/pineapple and lemon juice 3. baking powder/soda. Spoon into well-greased custard queen cake cups ¾ fullness. FRUIT COCKTAIL DESSERT 125 grams margarine 130 grams flour 100 grams sugar 180ml diluted milk 100 grams each chopped 2 tsp baking powder Pineapple. and all spices in a separate bowl. PAW PAW ICE DESSERT 225 grams sugar 600 grams ripe pawpaw 250m1 orange/pineapple juice 1 large lemon juice 50m1 cold water Method 1. 3. Remove syrup from heat and cool. Add the remaining ingredient and mix together. egg and milk. 5. 3. Mix salt. Makes 10 serving. diced 100g raisins . Sieve all into a plastic bowl and place in the freezer for 1-2 hours until mixture is mushy or fairly set. 4. Mash the pawpaw chunks to smooth paste Add to the orange juice and sugar mixture. diced ¼ watermelon diced A 100g sugar 1 can evaporated milk 2 slices pawpaw. Pour into the pan with the melted margarine. 4. Bake in 350 of pre-heated oven for 45 minutes 6. Heat the cold water and sugar in a pan till the sugar dissolve 2. Sieve well Add the raisins.

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

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

Spread the icing as second coating on the cake by following the steps for icing described in this chapter. syrup/jam for cake icing to stick well to the cake. Remove about 4 tbsp of the icing in another bowl and spread all over the cake surfaces as first coating over the cake. Cream with wooden spoon or electric mixer. 10. Follow the icing tips presented in this book. Place margarine. Beat well with a mixer or wooden spoon. 3. It Is usually expensive but use full for perfect finish. 13. 7. making sure none of the egg yolks get into the white and beat gently to stiffness. spoons. 14. Brush off cake crumbs and position the cake properly on the cake board. Gradually add the remaining milk and beat till the mixture is smooth and fluffy in consistency. Sift the icing sugar. 5. 8. gradually stir in sifted 900g icing sugar arid egg white. 2. Place the cake on a cake board. 15. Reserve the remaining sugar. Stainless Steel/Sifter: This should be well designed to provide fast and Efficient sifting. Measuring Tools: Items for measurement with easy-to-read measurements for both liquid and thy measurements. 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. Add the glycerin and lemon juice. Icing can be used for piping and more 2tsp milk can be added to stiff icing to thin the icing. Set aside for it to dry in order to prevent the cake crumbs from appearing when the second coating is applied. Apply sugar syrup or jam all over the surfaces of the cake. 2. using palette knife or spatulas. 12. Mix Bowls: Plastic. Add remaining sugar to make icing stiff if necessary. In a mixing bowl. Use a pastry brush to remove loose crumbs from the cake. Cutters: These are available in different shapes and sizes. sifted icing sugar. 11. Add more sugar to make icing stiff if necessary. Separate egg white from the egg. 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. 6. Stainless Steel Whisks: Long egg whisks with solid handles provide good control and makes whisking easy. 4. Cover and set aside for about 30 minutes. 9. 3. 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 . Continue beating till the mixture is stiff but is of spreading consistency. Icing can be stored in the refrigerator for 2-3 days or even 3 weeks in air tight container. Egg Separator: Plastic or aluminum tool which is efficient in quick separation the white and yolk portions of eggs in preparation of royal and sugar paste icing. Icing/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. allow coatings to get dried and use stiffer consistency for piping desired decoration on the cake. jugs and scale. 4. glass or stainless steel bowls that are easy to hold and is provide good support. 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 1.70 9. Re-beat the icing mixture and spread generously over the cake surface. 7. 5. The cake with sugar. For icing. vanilla and half of the milk in a mixing bowl. 6. These include cups. They are useful in making decoration and flowers using sugar paste fondant icings and mexican or petal paste.

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

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

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

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

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