The Kudeti book of Yoruba cookery
A collection of traditional Yoruba recipes, this is a standard reference work, revised and updated to take in metric systems of measurement, modern Yoruba spelling and terms, and current, sometimes simpler cooking methods. The compilation includes different recipes for beans - e.g. methods for Ewa, Akara, and Ekuru; yam; rice - boiled, jollof, and abala; soups and stews; corn, cassava and flours - e.g. maize, yam, plantain and bean; eggs and chickens; 'invalid dishes', such as arrowroot gruel; many miscellaneous staples - sweetmeats, fritters and coconut concoctions; and many breads - yeast bread, rock buns, and palm wine bread.
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1st Method Add salt add the ground Akara Alapa Appn arrowroot baking powder beaten egg boiling water bowl BREAD Brown Sauce butter cakes cassava CHAPTER chicken clean coconut cold ekp cold water cooked corn cover dessertspoonful of ground dessertspoonful of salt dish dry pepper egusi elubp fire flavour flour FOO-FOO fried oil fried palm oil frying-pan Gbegiri Grind ground pepper Groundnut oil hour INGREDIENTS JOLLOF RICE kanun large milk tin large onion large peppers large tin leaves LEMON CURD milk tin full minutes mixture mortar mortar and pestle Okro ororo oven palm wine Peel the yam pepper and onion pieces of meat pint plantains remove and serve Roast sauce Serve hot sift small pepper small pieces small tin Soak tablespoonful of flour tablespoonful of salt tablespoonfuls of sugar teaspoonfuls of salt tin of oil tin of water tomatoes yolks YORUBA