Garden Eggs Stew

6 garden eggs

1 large onion

3 fresh tomatoes

4 tbsp. tomato paste

1/2 cup of palm oil (red oil)

3 cloves of garlic

5 fresh spinach leaves

1 fresh red peper

small kobi (smelly fish)

4 cans mackerel (filet in oil or smookd mackerel)

1 magi cube

salt to taste

wash the garden eggs and cut the top, also add the peper and the smelly fish and put three cups of water and bring to boil, cook it 15 min. to 20 min. remove the smelly fish into a plate and ground the garden eggs and the pepper in a food processor.

Breng a cooking pot on the fire and then put the palm oil in the pot, and also cut the onion and the cloves into pieces and add it into the palm oil and the add the smelly fish also, stir it for 2 to 4 min. and then cut the tomatoes also in in pieces and add and stir for about 2 min and then add the grounded garden eggs and cut the spinach into very very little pieces and add it into the stew and stir and add the mackerel and maggi and salt, lower the heat and leave it for 5 to 10 min. Ready to be serve. You can eat it with cook plantain, rice, yam, potatoes ...

TIPS:

Taste the stew before adding salt because there is already salt in smelly fish.

If you don't like too much pepper, just use 1/2 of it or 1/3.

1 teaspoon salt

3 tablespoons soy sauce

2 cup uncooked long grain rice

4 tablespoon vegetable oil

1 cup green beans

2 egg, lightly beaten

1 egg unbeaten

1 cup shrimps, beheaded

2 carrot finely chopped
2 cups bean sprouts

2 sticks of green onions finely chopped

In a saucepan wash the rice three times,after washing the rice, and then add 3 coffee cups of water and salt, cook it and stir and when the water is finished on the rice,lower the heat and stir and taste it and when you feel like the rice is soft then it is ready, take it off the heat, you can also cook it in rice cooker if you have,it is much easier. Heat oil in a medium skillet or wok over medium heat, Pour the egg in the oil and fry while scrambling, add the srimps and stir for two min., then add the green beans and the rest of the vegetables and Stir for 1 min., add the rice and the soy sauce and mix it well and stir for 2 min. Fry the extra egg in a differen pan unbeaten with the yolk in the middle with a little bit salt to taste.Your fried rice is ready to be served and decorate it with the egg. Bon Apetit

Beef and Spinach Stew

6 small canned tomatoes, with juice
1 whole fresh hot chili
4 medium onions, whole
1/4 cup green bell pepper
6 tbsp vegetable oil
1 lb stewing beef, cut in cubes
1 cup water [or beef broth]
1/4 tsp sugar
1/4 tsp salt
2 tsp cayenne [more or less to taste]
1 1/2 tsp minced fresh ginger
3/4 to 1 lb fresh spinach 1. Reserve 1/2 cup of juice from the canned tomatoes, and discard the rest of the juice. Combine the chili, tomatoes, onions, and green bell pepper in a food processor, and process until the vegetables are minced but not pureed. 2. Heat the oil in a large, cast-iron pot, and sauté the vegetables and beef for 5 minutes over high heat. 3. Add the reserved tomato juice, water sugar, salt, cayenne, and ginger. Cover, lower the heat, and simmer for 2 hours. Stir occasionally to keep from burning. 4. Meanwhile, soak the spinach in warm water for 15 minutes. Then rinse thoroughly, separate, rinse again (and even a third time if you want to be extra careful), shred coarsely, and set aside. 5. After 2 hours, add the spinach to the pot and cook over medium heat for 30 minutes, until the water is gone and the spinach is cooked. 6. About half an hour before serving, prepare boiled rice. Serve Shoko with rice. [Also good served with Yam Fufu

Lime Tea

6 limes
1 quart water
sugar to taste
Squeeze the limes. Add hot or cold water and sugar to taste. Serve with ice, if cold drink.
Ginger Orange Drink
1/2 gallon fresh or reconstituted frozen orange juice
½ to 1 cup ginger root, peeled and sliced
8-10 whole cloves
5-6 whole black peppercorns
¼ t. salt
1 cup sugar
2 cups water
Boil the water, sugar and spices together in a saucepan for 5 minutes. Cool. Refrigerate for an
hour to over night. Remove the whole cloves, peppercorns and ginger root. Add to the chilled
orange juice. Serve cold. (This may be served with 3 parts orange drink to one part club soda,
for a carbonated drink

Baked bananas

6 ripe bananas, peeled and slit lengthwise
2 T. lime or lemon juice
2 T. sugar, brown or white
2 T. butter
Place the bananas in a buttered shallow baking pan. Sprinkle the lime (lemon) juice and
sugar over them, and bake in a 350 degree oven until soft, about 15 minutes. Serve as is, or
with a variety of toppings: grated fresh coconut, toasted coconut, ground roasted peanuts,
sweet or sour cream, or an orange liqueur.
*Variations:
Bananas can be baked (or broiled) in pineapple and/or orange juice or sweetened with
honey

Roasted bananas:

Allowing one banana per person, roast bananas over an outdoor fire, or place, unpeeled
on a shallow pan and bake in a 350 degree oven for 20 minutes. When done, peel off the skin,
and serve sprinkled with lime or lemon juice and a little sugar.

Fresh Fruits

Those that available fresh--pineapples, mangoes, papayas, oranges and bananas--can
be served alone, whole or sliced, or in various combinations. A compote or fruit salad could be
made with chunks or all or any of the above-named fruits, with the addition of coconut slivers,
dates, and a small amount of lime juice or other fruit juice, and a small amount of homey, if
sweetening is desired.
Cooked Fruits:

Fried Fish and Tomato Gravy

1 lb. fresh fish cut into serving pieces
1 tsp salt
1/2 lb. fresh tomatoes, peeled and sliced
1 small onion, sliced
1/2 t. pepper
salt to taste
Rub the salt into the fish and drain off any liquid. Fry in hot oil until brown on both sides.
For the gravy, saute the onions in 2 T. peanut oil. Add the pepper and tomatoes, stirring
frequently. Cover and stew for 10 minutes. Salt to taste. Serve over the fried fish. Accompany
with a starchy vegetable or rice, as above.
Beef and Spinach Stew
1 1/2 lbs beef
1/3 c. cooking oil
1/4 lb salt cod (or dried shrimp)
3 medium onions, chopped
3 medium tomatoes, chopped (1 can diced tomatoes)
a 3 oz. can tomato paste
2 packages frozen spinach
salt and pepper to taste
Brown the beef in the oil along with the fish. Add the onions and brown. Add chopped
tomatoes and tomato paste. Cook together, stirring for 10-15 minutes. Add the thawed spinach
and cook until the beef is tender. You will probably need to add hot water along with the
spinach in order to keep the stew from becoming dry. Add as needed. Season to taste and
serve with rice.
Fruits and fruit drinks

Hkatenkwan (Groundnut Soup)

About 2 lbs chicken, cut into small pieces [If you use boneless, then add i can chicken broth to
the liquid below]
2" piece of ginger, cut into 3-4 pieces
1 1/2 cups onion, chopped
1 cup diced tomatoes [If canned, use the liquid below]
1/2 cup tomato puree, or 2 T. tomato paste
1 cup peanut butter (the natural varieties are better)
1 small eggplant, peeled and diced
2 cups fresh okra, or 1 pkg frozen
1-2 green chili peppers, chopped, or 1/2-1 t. cayenne pepper
6 cups liquid--water plus chicken or tomato broth from above
salt (and more pepper) to taste
a few drops liquid smoke (optional)
Boil the chicken, ginger pieces, and 1/2 c. of the onions in the 6 cups liquid for 10-15
minutes. Meanwhile, in a large soup pot fry the tomato paste, tomatoes and remaining
chopped onion. Saute at a moderately high heat until the onions are soft. Add the chicken and
its liquid. Cook for 5 minutes. Mix some of the hot liquid with the peanut butter to make a
paste. Add this mixture to the soup along with the okra and the eggplant. Cook until the
vegetables are tender. Salt and pepper to taste. For best results, serve the next day. Reheat
and remove the ginger pieces before serving with rice, boiled plantain, or fufu.

Kele Wele

Use ripe plantains (yellow to black in color). Choose the ones which weight the most for
their size (as you would in choosing grapefruit or oranges). Peel and slice into 1/4-1/2" thick
slices. Put slices into a bowl with about 1 T. water, 1/2t. powdered ginger and 1/2 t. white
pepper per large plantain used. Toss these together to coat the plantain slices.
Fry in deep fat at 375 degrees. Drain and serve hot.

*Variation:
Just peel and slice good, ripe plantains; fry and serve. Delicious

Hot Sauce

Hot Sauce
1 small onion, sliced or coarsely chopped
1 cup diced or sliced tomatoes (canned or fresh)
2 cloves garlic
1 hot chili pepper with seeds
1 tablespoon peeled and chopped fresh ginger
1 tablespoon tomato paste or 1/4 c. tomato puree
1 tablespoon dried shrimp
1/2 t. salt
Puree the above ingredients in a blender or food processor. Fry in hot peanut oil for
about 5 minutes, or until most of the liquid in the pan has evaporated

Akara

Akara (Black-Eyed-Pea Fritters) (For about 2 dozen 1" fritters).
1 1/4 c. dried black-eyed peas (about 1/2 lb.)
1/4 c. coarsely chopped onion
1/4 t. ground red pepper
1/2 t. salt
1 T. peeled, coarsely chopped ginger root
Place the peas in a deep, heat-proof bowl. Pour hot water over them to cover well. Let
them soak about 5 minutes. Then rub the peas between your palms to remove their skins.
Skim off the skins as they float to the top of the water and discard them. Drain the peas; repeat
the process until all the peas (or most all...) are skinned. Drain the peas. Put them in a blender
or food processor. Add the remaining ingredients, along with 1/2 c. water. Blend until the
mixture is fairly smooth. [Add more water in small amounts if the blender clogs.]
Drop the batter by tablespoonfuls into a deep-fryer in which the oil has been heated to
375 degrees. Do not crowd the batter in the oil. Turn the fritters frequently. Cook until golden
brown on all sides. Drain on paper towels and keep warm in a low oven

Aboboi

1 cup dried beans,
water to cover
salt and pepper to taste (Tabasco sauce or chopped fresh hot peppers are best)
Soak and cook the beans according to package instructions--until beans are soft.
If you are using fresh peppers, cook them with the beans. Otherwise, salt and pepper when
they are cooked.
Quick Aboboi: Use plain canned beans; heat them with pepper sauce to taste.
Beans with Tomato Sauce
1 cup dried beans (red or pinto are preferred)
1 1/4 c. chopped onion
1/2 c. peanut or vegetable oil
1 cup diced tomatoes, fresh, or canned and drained
1 T. tomato paste, or 1/4 c. tomato puree
1 clove garlic, chopped
1/2 t. cayenne pepper (or 1 small green chili, chopped)
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1/2 t. salt
3 T. ground shrimp or other dried fish
Boil the beans with 1/4 c. of the onions, briskly for 2 minutes. Turn off the fire and let
soak for 1 hour, uncovered. Return the pot to the heat and simmer the beans until tender
(about 1 hour). Drain. [You may use 2 c. canned beans, drained, to get to this point more
quickly.]
Fry the remaining onions in the oil in a large skillet. They should be soft (about 5
minutes). Do not brown them. Add the tomatoes, garlic, pepper, and salt. Cook and stir over a
moderately high heat for about 5 minutes, until most of the liquid in the pan has evaporated.
Turn the heat down low and stir in the ground shrimp and the bean mixture. Cook and
stir for 5 more minutes, or until beans are heated through. Taste for seasoning. Serve with
boiled plantain, rice, or fufu.