Plantain Fritters   2 Ripe Plantains 1 Egg 1/2 Cup Milk 1/2 Cup White Four 1/2 Cup Sugar 2 Tsp Baking Powder 1/4 Tsp Salt 4 Cups frying oil 1. In a large Bowl mix Milk flour, sugar, baking powder and salt together. 2. Add mashed plantains and eggs to flour/milk mixture 3. Stir well and let stand for 10 Minutes 4. Preheat oil to 350f (180c) ( use candy thermomiter) 5. Drop spoonfulls into hot oil and fry for 2 minutes on each side ( or until golden brown). 6. Drain on paper towel. dust with powdered sugar and serve.

	Egusi Soup   1 Kg of beef or chicken 2 Tomatoes 1 Onion 4 Peppers 1 Small Hot peppers 2 Maggie r Cubes 1 Cup ground Egusi 1 Tbs of Ogbono Palm oil (or cooking oil) Salt to taste water 1.Ground tomatoes peppers and onions together (add some water to make it a bit runny) 2. Place in a pot, add meat, maggie cubes,  ground egusi and  the palm oil. 3. Cook for 30 minutes add  ogbono, salt and ground pepper to taste. 4. Cook for another 15 minutes or until meat is tender.   Serve with Fufu or rice

	Barbeque Ribs   1 Pkg of pork ribs (baby back are the best!) 1 Bottle of your favorite BBQ sauce 2 Cloves garlic 1 Onion chopped 1/2 Cup of water Salt and pepper to taste Cut Ribs into desired size pieces In a large frying pan braise each side of rib pieces in oil, garlic and onions Place Ribs and pan drippings into a large baking pan season with salt and pepper Cover with 3/4 of barbeque sauce and water place in oven at 400 degrees and cook for about 2 hours, checking twice, add water/ BBQ sauce when needed

ROTI   3 boneless breast of chicken 1 medium onion, chopped chunky 1 green pepper, chopped chunky 2 large potato, peeled and cubed 1 can chicken broth or 1 bullion cube 1/2 cup or less water 2 cloves crushed garlic 2 Tbs. curry powder salt and pepper to taste 4 large flower tortillas or Roti shells ( available at Dino's) Hot sauce to taste

In a large skillet sauté garlic, onion1-2 minutes. Add chicken and sauté till cooked but tender add green pepper and carrots. Sauté 1-2 min. Add chicken broth, potatoes and as much water as needed to cover. Simmer until potatoes are very tender and begin to reduce broth. Add all spices and flavorings. In the end it will look like a thick curry stew.  Warm tortillas, place on plate, put generous portion of roti in center of tortilla. Fold into flat tube with ends folded under.

	Poisson Yassa   1/4 Cup Peanut oil ( or any other kind of oil) 2 Onions 2 Tbs lemon juice ( or lime juice) 1 Bay leaf 2 Cloves minced garlic 1 tbs vinegar ( optional) 1Tbs Dijon mustard 1/2 Maggi cube ( or chicken/fish stock), or soy sauce 1 small chilli pepper cayenne pepper, salt, pepper to taste One large fish ( or several small) filleted 1. In a glass bowl or baking pan mix all ingreadients and marinate for 1 hour 2. Add 1/4 cust water and cook on med low on stove until done ( usually about 1/2 hour to 45 minutes)   Serve with rice or Fufu

Jollof Rice   3  bonless Chicken Breast 3 Tbs Penut Oil ( Or Palm Oil) 1 Medium Onion Chopped 1 Can Crushed tomatoes 1 1/4 Cups Chicken Broth 1 Bay leaf 1/2 Tsp Salt 1/2 Tsp ground ginger 1/2 Tsp thyme 1 Clove garlic 1/4 Tsp ground red pepper 1 cup Long grain rice

1. In a large Skillet brown chicken breasts in penut oil 2. add all other ingredients and bring water to boil 3. reduce heat, cover and let simmer for 15- 30 minutes 4. remove bay leaf   serve

	Pumpkin cake   2 Cups flour 1/2 Tsp baking Soda 3/4 Tsp salt 3/4 Cup Sugar 1/2 Cup Margerine, melted 1/2 Cup  Milk or Yogurt 2 Eggs 1 Tsp vanilla 1 Canned Pumpkin 1/2 Tsp pumpkin spice (optional)   Topping:   1/4 cup flour 1/4 cup brown sugar 1/4 cup margerine     Preheat oven to 400 degrees Combine dry ingredients Blend in margarine, mixing until moist add 1/4 of milk or yogurt In separate bowl combine 1/4 cup milk with the eggs. Add to flour mixture Add vanilla and Pumpkin beat with mixer on low for 1 minute pour into greased  9x13x12 pan Add combined topping and bake for 35 to 40 minutes, or until fork inserted into middle of cake comes out clean