Our forefathers enjoyed simple meals, but in the course of time the appearance of food changed.Enjoy the few recepies we offer to you today.

Liver Cakes
750ml cooked, brown beans (3cups)
600g raw liver, finely cut
1 medium onion, chopped
1 medium carrot, grated
2ml pepper
10ml salt
1 egg
25ml vinegar
190ml flour
oil for deep fat frying

1. Mix all the ingredients and heat the oil.
2.Put spoonsfuls into the hot oil.
3. Fry until golden brown and done.
4. Server as a breakfast dish or with a brown
sauce and mashed potatoes as a light meal.

 


Baked beans on Toast
250ml cooked, with beans
60ml tomato sauce
10ml oil
1 onion, chopped
5ml curry powder
5ml grape vinegar
5ml sugar
1 tomato, chopped
1 banana, sliced
2ml salt, pepper to taste
250ml cheddar cheese, grated

1. Mix the beans and tomato sauce.
2. Heat the oil saute the onion until transparent.
3.Add the seasoning and fry for one minute.
4. Add the tomato and beans and simmer until the tomato is cooked.
5. Add the banana, season with salt and pepper and heat through.
6. Put onto 4 slices of toast. Arrange the bread on a greased baking tray, sprinkle with cheese and grill until the cheese has melted.


West African Bean Soup
500ml cooked, brown beans
10ml oil
3 onions, chopped
2 large tomatoes, peeled and chopped
2 egg plants (brinjals), cut into cubes salt and cayenne pepper to taste
1 chicken or beef stock cube dissolved in
1 boiling water (4cups)

1. Fry the onion in the oil until transparent.
2. Add the beans and the remaing ingredients to the onions and simmer it for 1 hour.
3. Serve hot with whole wheat bread.
For a real treat some cooked fish may be added to the soup.


Mustard Beans
500ml cooked, large white beans
10ml oil
2 onions, chopped
50ml cornflour
375ml white vinegar
250ml sugar
25ml mustard powder
15ml curry powder
10ml salt

1. Soute the onions in the oil until transparent.
2. Mix the cornflower with a little vinegar to a paste.
3. Mix the remaining vinegar, sugar, mustard powder and curry powder and bring the the boil.
4. Stir in the salt, beans and onions.
5. Bring the mixture to the boil once more.
6. Add the corflour paste to the mixture. Stir contniously until thick.
7. simmer for another 15 minutes.
8. Spoon the hot beans into sterilized jars. Seal well.


"Sousbone" and Samp Threat
500ml cooked, speckeled beans
500ml cooked, samp
60ml curry powder
75ml sugar
25ml smooth apricot jam
90ml brown vinegar
250ml water
5ml salt
1 large apple, cored and sliced thinly

1. Mix the beans and samp.
2. Mix the curry powder, sugar, jam and vinegar to form a paste.
3. Add the water, salt and apple to the bean and samp mixture.
4. Bring to boil. Stir in the curry paste.
5. Lower the heat and simmer for 15 to 20 minutes.
6. Serve hot as a side dish with any type of meat


Cold Strawberry Dessert
175ml cooked white beans or
1 x 410g tin of KOO Butter beans
300g fresh strawberries
60ml sugar
6ml Vanilla essence
15ml gelatine
30ml water
200ml unsweetend. low-fat evaporated milk, chilled

1. Mash the beans, strawberries and sugar or process them in a food processor.
2. Mix the bean friut puree and vinilla essence.
3. Soak the gelatine in the water.
4. melt the gelatine over boiling water and add the puree mixture.
5. Beat the evaporated milk until flurry and fold into the puree mixture.
6. Pour the mixture into a mould or glasses and place it in the refrigerator to set.
7. Garnish with cherries and mint leaves.
8. Serve cold.