Sunday, 18 April 2021

Hot cross buns

500 g flour.                                                    100 g currants

50 g margarine.                                            20 g yeast

50 g granulated sugar.                                1 teaspoon castor sugar

200 ml tepid milk.                                        1 heaped teaspoon mixed spice

2 eggs.                                                         

   ½ teaspoon salt

1 Follow recipe for currant buns. Mix the spice with the granulated sugar before kneading. It into the dough.

2 Divide into 12 portions. After shaping, flatten the balls and mark a cross on top heavily with a knife.

3 Bake and finish as for currant buns.

Bon appetite!


Friday, 16 April 2021

How to make Sultana pudding

100 g flour.                                      ½ teaspoon baking powder

50 g margarine.                             1 egg

50 g sugar.                                      Milk to mix

50 g sultanas.                                Flavouring



1 Clean sultanas and grease basin. Sieve flour with baking powder.

2 Cream margarine and sugar; beat in the eggs one at a time.

3 Gradually stir in the flour. Add the sultanas and sufficient milk to make to a dropping consistency.

4 Turn into the prepared mould (2/3 full). Cover and steam for 1 ½ hours.

5 Turn out and pour jam sauce round.

Bon appetite!


Thursday, 15 April 2021

Vanilla mousse

2 eggs.                                       250 ml undiluted evaporated milk

50 g castor sugar.                   1 teaspoon vanilla

1 Separate the egg yolks from the whites and beat the yolks with the sugar and vanilla essence until lemon coloured.

2 Whisk the milk and fold it in, then fold in the stiffly whisked egg whites.

3 Pour into a chilled mould or into the ice-tray and chill for 3 hours.

Bon appetite!


Wednesday, 14 April 2021

Eba 2

1 Stir Bari into the pot of boiling water. Pour out surplus water and reserve.

2 Mix with a wooden turner until smooth. If too stiff, add a little of the reserved water and continue stirring over the fire until the colour changes, then the starch grains are thoroughly cooked and the eba is of a soft consistency.

Bon appetite!


Tuesday, 13 April 2021

Groundnut cakes

1 cup groundnuts.                                     1 tablespoon water

½ cup sugar

1 Roast groundnuts, cool, and remove skins

2 Place on a pastry board and roll over with a rolling pin to break groundnuts up into bits.

3 Dissolve sugar in water and boil without stirring until golden brown.

4 Add groundnuts, mix well.

5 Pour on to a wet pastry board, using a wet rolling pin, roll out until it is about 8 mm thick. Mark shapes squares, diamonds, triangles, etc.

6 Leave to cool and then cut or break with the fingers.

Arrange on a plate and serve.

Bon appetite!


Monday, 12 April 2021

Eba 1

 1 cup gari                                                    300 ml boiling water

1 Put the boiling water in a bowl and sprinkle the Bari evenly on it. The Bari will absorb the water.

2 Stop sprinkling the gari before all the water is absorbed.

3 Strain off the chaff at the top and sprinkle the remaining dry Bari.

4 If necessary, add more water as some Bari absorbs more water than usual. The product should not be too hard or it will be difficult to digest.

Bon appetite!


Saturday, 10 April 2021

Yam or cassava crisp

1 small yam or 2 roots of cassava.                     Groundnut oil for frying

1 Peel yam or cassava. Wash and grate using the large size of a multigrater, or slice very thinly.

2 Soak in salted water to dissolve some of the starch.

3 Drain and fry in hot oil.

Bon appetite!


Friday, 9 April 2021

Orange and milk punch

1 glass orange juice.                          150 ml milk

1 tablespoon sugar

Mix orange juice and milk together. Sweeten to taste and serve at once.

Lemon may be used instead of orange.

Bon appetite!


Thursday, 8 April 2021

Mango fool

4 fairly ripe mangoes.             150 ml undiluted evaporated milk

3 tablespoons sugar.               150 ml milk

150 ml water.                            1 egg



1 Wash and peel mangoes and cut up. Make syrup.

2 Stew mango in syrup to make a pulp. Sieve and beat well.

3 Heat the milk and pour it on lightly beaten egg. Make custard.

4 Cool custard and mix with mango puree and evaporated milk. Chill in a refrigerator if desired.

5 Serve in individual glasses.

Stewed guavas or berries, mashed bananas, pawpaw, or sour-sop can be used in place of mango.

Bon appetite!


Tuesday, 6 April 2021

Fried garden eggs

500 g garden eggs (long type).         Breadcrumbs for coating

2 tablespoons flour.                           ½ tablespoon salt

2 tablespoons milk.                            Oil for frying

1 egg

1 Wash garden eggs and slice in thin pieces.

2 Beat egg with milk until mixture becomes foamy. Coat slices by dripping them first in flour, then in beaten egg, and then in breadcrumbs.

3 Fry in hot oil until brown. Sprinkle with salt and serve hot.

Bon appetite!