1 cup beans 600 ml water
2 cups rice
1 Boil beans in water until partly tender. Add salt.
2 Wash rice and add to beans. Cook both together until it is dry and the rice is tender. If necessary add little more water.
3 Serve with fish, meat, or vegetable stew.
Bon appetite!
1 Roast the shelled nuts until light brown. (Remove the skin of one to test the colour)
2 Sift and cool nuts. Remove skin. Grind very finely either on a clean grinding stone or in a grinding machine.
3 Add salt and mix well with a spoon. Put in a jar and cover tightly. Store in a cool place.
Groundnut butter may be used as a filling for sandwiches; it may also be spread on slices of bread. It is very good for children because of its high food value. If the paste is to be used for soups or stews, omit salt.
Bon appetite!
200 g grated coconut. 100 g castor sugar
2 egg whites. Pink colouring
1 Put the grated coconut in the sun to dry up some of the moisture.
2 Whisk the egg whites till they are really stiff. Add the sugar and whisk again very thoroughly.
3 Add the coconut and mix very well with a spoon.
4 Lightly grease 2 baking trays and line them with lightly greased greaseproof paper.
5 Place 8 spoonfuls of the coconut mixture on one of the trays, forming each into a pyramid.
6 Add a few drops of the colouring to the remaining mixture and mix thoroughly; put this mixture in spoonfuls on another tray, forming each into a pyramid.
7 Bake in a slow oven for 1 hour. Cool and arrange on a plate.
Bon appetite!
50 g margarine. 2 tablespoons boiling water
50 g castor sugar. Vanilla essence
1 tablespoon milk
1 Cream together the fat and sugar until soft and light.
2 Beat in the boiling water a little at a time; beat in the milk in the same way. Add the vanilla essence.
Bon appetite!
4 oranges. 2 tablespoons salad oil
3 dessertspoons lemon juice. Salt and pepper
Lettuce
1 Peel the oranges, removing the pith. Cut across in slices and remove the pips.
2 Put the Orange slices in a bowl and sprinkle some of the lemon juice over them.
3 Make a dressing using the oil, remaining lemon juice, salt, and pepper. Mix well and pour over the orange slices.
4 Serve with a border of young lettuce leaves.
Bon appetite!
Juice of 1 lemon syrup (made from 600 ml water and 4 cup sugar). 6 mint leaves
1 Mix sugar and water and boil for 10 minutes. Allow to cool.
2 Wash mint leaves, bruise them and put in a tumbler with the lemon juice.
3 Add syrup to taste, and fill tumbler with iced water or ice and some water.
4 Store remaining syrup in sealed bottles in refrigerator.
Bon appetite!
125 g suet. ½ teaspoon salt
250 g flour. Cold water to mix
1 teaspoon baking powder
1 Sieve flour and salt into a basin.
2 Mix suet with flour. Add baking powder (if necessary shred or chop suet before mixing).
3 Mix with cold water to a soft but not sticky paste.
4 Turn on a floured board. Knead lightly till free from cracks.
5 Roll out as required.
6 Boil or steam quickly and steadily, or bake in a hot oven.
Bon appetite!
250 g flour. 125 g margarine
125 g sugar. 1 teaspoon grated lemon rind
1 egg
1 Follow creaming method
2 Knead lightly to a smooth ball. Roll out thinly.
3 Prick all over and cut into rounds.
4 Place on a greased baking tray and bake in a moderate oven for 15 minutes till of a pale brown colour.
Bon appetite!
2 cups corn-dough. 225 ml water
2 ripe plantains. ½ teaspoon salt
1 onion. Small piece of ginger
4 large peppers
1 Beat the plantains until smooth and free from lumps.
2 Grind onion, ginger, and pepper.
3 Mix the ground ingredients with the pounded plantain. Add the corn-dough and water. Add the salt.
4 Mix thoroughly and stand aside to ferment for 2 hours.
5 Fry by spoonfuls in smoking hot, red palm oil on both sides till inside is cooked.
6 Serve hot.
Bon appetite!
1 small sweet yam. 1 teaspoon salt
150 ml milk. ½ teaspoon white pepper
1 onion – sliced. 1 teaspoon butter
1 Peel, wash and slice yam thinly and arrange in a baking dish.
2 Add milk until yam is almost covered. Add salt, pepper and butter and slices of onion.
3 Bake in a hot oven until most of the liquid is absorbed and the yam cooked.
4 Serve with meat or fish dish and green vegetables.
Bon appetite!
