Orange Juice

                 Orange Juice
                       

Ingredients.

1. Orange,

2. Sugar,

3. Water.

Preparation:

1. Squeeze out the juice from the orange, pour the juice in a bowl, add sugar and water to taste.

2. Serve chilled.

3. Can be taken along with any snacks of your choice like, doughnut, banana bread and so on.

Banana Bread

                   Banana Bread
                     

Ingredients.

1. 2 cups of all _ purpose flour,

2. 2 cups of butter,

3. 1 cup of brown sugar,

4. 4 eggs, beaten,

5. 1/2 teaspoon of baking soda,

6. 4 cup of smashed overripe banana's,

7. Pinch teaspoon of salt.

Preparation; 

1. Preheat oven to 175 degrees, lightly grease a 9+5 inch loaf pan.

2. In a large bowl, combine flour, baking soda and salt.

3. In a separate bowl, mix together butter and brown sugar.

4. Stir in eggs and smashed banana's.

5. Blend well, stir banana mixture into flour mixture.

6. Stir continuously until it becomes moistened.

7. Pour butter into the loaf pan.

8. Bake in preheated oven for 1 hour _ 30 minutes, until the toothpick inserted in the centre of the loaf comes out clean.

9. Let the bread cool in a pan for 10 minutes, then spread out on a wire rack.

10. Cool completely before slicing.

Puff _ Puff

                     Puff _ Puff
                         

Ingredients.

1. 400g of flour,

2. 80g of sugar,

3. 1/2 teaspoon of yeast,

4. 1/2 teaspoon of sugar,

5. Vegetable oil ( frying oil).

Preparation:

1. Mix sugar, salt and yeast in a bowl and cover for 1 hour.

2. Add flour to it and mould in any shape of your choice, cover it for about 20 minutes.

3. Fry in the heated oil .

4. When all the puff _ puff is fryed you can serve immediately or later .

5. Puff _ puff can be taking with any drink you desire like, pineapple juice, orange juice and so on.

6. You can take as lunch .

           
             
             

Afang soup ( Efik/Ibibo soup)

                  Afang soup
                             

Ingredients.

1. Meat,

2. Stockfish,

3. Palm oil,

4. Dried fish,

5. Water leaves, 

6. Pepper,

7. Periwinkle,

8. Crayfish,

9. Seasoning,

10. Onion,

11. Salt,

12. Water,

13. Afang leaves, 

14. Snails,

15. Cow skin ( pomo).

Preparation: 

1. Pound the afang leaves in a mortar.

2. Select the water leaves and shred very well.

3. Season and boil meat, cowskin, and stockfish for about 40 minutes or till soften.

4. Add water leaves, dried fish, crayfish, pepper and periwinkles, then cover and allow to boil for 15 minutes.

5. Stir and add the pounded Afang leaves, palm oil, seasoning and water then allow to simmer for 10 minutes then you can serve along with EBA, fufu, semolina, pounded yam.

6. Enjoy your yammy Afang soup.

Indian fried rice

                 Indian fried rice
                       

         
Ingredients.

1. 6 cups of rice,

2. 2 bulbs of onion,

3. 1/2 cup of raisins,

4. 2 teaspoon of instant chicken bouillon,

5. 1 teaspoon of curry powder,

6. 1/2 _ 1 teaspoon of salt,

7. 5 cups of boiling water,

8. 1/2 toasted slivered almonds.

9 carrot ( optional).


Preparation:

1. Cook and stir the rice and onion in margarine, until rice is yellow and onion is tender.

2. Stir in raisins, bouillon, curry powder, and salt.

3. Pour into ungreased pot.

4. Stir in water, cook in a medium until liquid is absorbed (25_30 minutes).

5. Stir in almonds, and the carrot too ( optional), then serve with chicken or lamb.

6. Enjoy your delicious Indian fried rice.

Leek And Potato Soup With Halibut

 Leek and potato soup with halibut
             

Ingredients.

Serve 6 as an appetizer, 4 as a main dish.

1. 1 teaspoon of light olive oil (5ml) with a dash of toasted sesame oil.

2. 1/2 pound leeks, root ends trimmed and discarded, sliced (225 gm).

3. 3 cloves garlic, bashed, peeled, and chopped.

4. 1 pound potatoes, peeled and sliced to 1/2 inch thick (1.25 cm) ,( preferably yellow Finn or Yukon gold) (450 gm).

5. 1/2 teaspoon dried dill weed ( 2.5 ml).

6. 1/4 teaspoon of freshly ground black pepper (1.25 ml).

7. 6 cups of water.

8. 1/2 pound halibut steak (or belly) (225 gm), cut in 1/2 - inch (1.5_ cm) pieces.

9. 1/2 pound smoked Turkey breast (225 gm), cut in 1/2_ inch (1.5 cm) pieces.

10. 1 cup of frozen mixed vegetables (peas, beans, and carrots ), ( 236 ml), thawed.

11. 1 cup cooked diced potatoes ( 236 ml).

12. 1 cup of de_alcoholized white wine (236 ml).

Garnish:

1. 1 tablespoon fresh chopped dill weed ( or parsley) ( 15 ml).

2. 1/8 teaspoon Cayenne pepper.

Preparation:

1. Heat the oil in a large soup pot or Dutch oven and sauté the leeks and garlic over medium heat for 5 minutes.

2. Add the potatoes, dill, salt, and pepper and cook for 2 minutes.

3. Pour in the water, bring to a boil, then simmer for 15 minutes.

4. Strain the soup, transferring the vegetables into a food processor and returning the liquid to the cooking pot.

5. Puree the vegetables, then return them to the liquid in the pot.

6. Gently stir in the halibut and turkey and simmer until heated through for 5 minutes.

7. Add the mixed vegetables, diced potatoes, and wine and simmer for 3 minutes.

8. To serve: ladle into bowls and garnish with fresh dill or parsley and a scattering of Cayenne.