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.
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!
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!
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!
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!
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!
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!
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!
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!
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!
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!
