Gali Akpono (African Cornmeal Cookies)

1 cup white cornmeal
3/4 cup granulated sugar
1/2 cup (1 stick) margarine
1 cup milk
1/2 teaspoon nutmeg
1 1/2 cups all-purpose flour
1/4 teaspoon salt
2 eggs (reserve 1 white for brushing cookie tops)

Dampen cornmeal with 2 tablespoons water.

Sift flour, sugar and salt together and add to corn meal.
Cut
margarine into dry mixture.

Beat eggs lightly and add along with milk to mix.
Add nutmeg.
Roll dough out to 1/4-inch thickness and cut into 3-inch rounds.
Brush with egg white and bake on greased cookie sheet at 350
degrees F until golden brown.

Makes 2 dozen.

Puff-Puff

1/2 dozen eggs
1 cup granulated sugar
1 cup evaporated milk
2 to 2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon vanilla extract or flavor desired

Mix all ingredients; form into balls.
Drop into hot vegetable
oil and fry until golden brown.

Banana Akara (African Banana Fritters)

6 well ripened bananas
1 cup all-purpose flour
1/4 cup granulated sugar
1/4 cup water
1 teaspoon nutmeg

Mash bananas with a fork or use blender to make into a pulp.
Add
flour.

Mix water and sugar to make a syrup.
Add syrup and nutmeg to
bananas and flour (add more water, if needed, to make batter to
pancake consistency.) Mix well.
Fry like pancakes in oiled frying
pan until golden brown.

Makes 24 small pancakes.

Baked Banana Pie

4 eggs
1 cup evaporated milk
3/4 cup granulated sugar
2/3 cup all-purpose flour
1/4 teaspoon nutmeg
1/4 teaspoon cream of tartar
1/4 teaspoon banana flavoring
1 2/3 cups ripe bananas, mashed
Pinch of salt

Beat eggs, sugar, milk, flour, cream of tartar, nutmeg, flavor
and salt until smooth.
Stir in bananas.
Blend well and pour into a
buttered 9-inch glass pie dish.
Sprinkle with nutmeg and bake at
350 degrees F for 30 to 40 minutes or until inserted knife comes
out clean.

Pie may be served chilled with whipped topping or at room
temperature.

Jollof Rice

1 pound boneless beef, round steak (cut into 1/2-inch cubes)
2 tablespoons cooking oil
1 fresh coconut
1 (6 ounce) can tomato paste
1 cup chopped onion
1/2 cup chopped green pepper
1 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon cayenne
1 cup long grain rice
1 (8 ounce) can peas, drained

In 3-quart saucepan, brown meat in hot oil.
Drain off excess
fat.

Puncture eyes in base of coconut.
Drain milk from coconut; add
enough water to make 3 cups liquid.
Add liquid to meat.
Stir in
tomato paste, onion, green pepper, salt, pepper and cayenne.
Bring
to boiling.
Reduce heat, cover and simmer over low heat for 1 hour
or until meat is just tender.

Add rice.
Cook, covered, until rice is tender, about 20
minutes.

Add peas; cook for 5 minutes more.

Makes 4 servings.

NOTE: Save the coconut meat for another use.

Chicken Yassa

1 whole chicken, quartered

Marinade
Lemon juice
Salt
Black pepper
1 chicken bouillon cube
Dash of cayenne
1/4 cup vinegar
2 large onions, sliced
Garlic

Mix Marinade ingredients.
Marinate chicken in the refrigerator
overnight.

Grill or broil chicken until done.

Steam or fry onions until done (to serve with chicken).