The sweet, fried shortcrust pastry made in this recipe can be twisted into a variety of decorative shapes to be served as a treat on special occasions, particularly at Kwanzaa and Christmas. The puffs are common throughout West Africa and, like many traditional African dishes, have spread to the West Indies. There are two methods for making the pastry: the rubbing method and the creaming method.
In a bowl sift the flour, baking powder and salt together and rub in the butter. Add the sugar and nutmeg and make a well in the center.

Blend the egg and the milk-water mixture together. Pour into the center of the flour and butter and mix well by hand to form a pastry dough. On a lightly floured chopping board, roll out the pastry to an even thickness. Cut into 5 cm (2 in) diamond shapes and cut a slit in the middle of each diamond. Pull one diagonal end through the center cut.

Heat oil to very hot and fry the pieces of twisted pastry until brown and cooked (try one first). Drain off excess oil on paper towels and serve hot or cold.

Serves 4

Mix hot tap water with yeast. Mix flour and sugar (1/2 to 1 cup depending on sweetness desired) together. Add yeast mixture to flour and blend to make a stiff dough. Cover and leave in a warm place for 1 to 3 hours.

In a deep frying pan, heat oil (about 1/2 inch deep) until fairly hot. Drop tablespoonfuls of dough into oil and fry until golden brown, working in batches. Drain puff puffs on paper towels. Sprinkle with sugar and serve warm.

Per serving: 251 calories; 9.4 g fat (1.2 g saturated fat; 34 percent calories from fat); 0 mg cholesterol; 48 mg sodium; 37.9 g carbohydrates.

This delicious dish can be prepared a variety of ways. You can use beef, chicken, corned beef (canned), or hen. If you prefer, you can eliminate the meat for a vegetarian dish. The fresh tomatoes gives this dish a beautiful reddish look.

One often hears that Jollof Rice (or Jolof Rice, Djolof Rice) is a Nigerian dish; indeed it is often made by Nigerians. However, it has its origins among the Wolof people of Senegal and Gambia who make a rice and fish dish they call Ceebu Jën. Since Nigeria has the largest population of any African country, it's safe to say that most of the people who make and eat Jollof Rice are probably Nigerian.

There are many variations of Jollof Rice. The most common basic ingredients are: rice, tomatoes and tomato paste, onion, salt, and red pepper. Beyond that, nearly any kind of meat, fish, vegetable, or spice can be added.Heat two tablespoons of oil in a large skillet. Stir-fry the chicken (or beef) in the oil until it is browned on all sides. Remove the meat from the oil and set aside. Add the onions, the salt, pepper, cayenne pepper, and one or two of the flavoring add-ins (if desired) to the skillet and fry the mixture until the onions begin to become tender. Remove the onion mixture from the skillet and set aside with the meat.

In a dutch oven or large covered saucepan, bring the broth and two cups of water to a simmer. Place the meat and onion mixture into the dutch oven and cover.

In the same skillet used for the meat and onions, stir-fry the tomatoes and one or two of the vegetable add-ins. Continue frying the mixture until the vegetables are partly cooked, then add them to the meat, onions, and broth in the dutch oven.

Again in the same skillet, combine the rice and the tomato paste. Over low heat, stir until the rice is evenly coated with the tomato paste. The rice should end up a pink-orange color. Add the rice to the dutch oven and stir gently.

Cover the dutch oven and cook the mixture over a low heat until the rice is done and the vegetables are tender (maybe half an hour). Stir gently occasionally and check to see that the bottom of the pot does not become completely dry. Add warm water or broth (a quarter cup at a time) as necessary to help rice cook. Adjust seasoning as needed. If desired, add one of the meat add-ins while the dish is cooking. (Shrimp cook very quickly and should not be over-cooked or they will become tough; ham can be added at any time.)

Serve with one or two of the garnishes.

Serve Ginger Beer or Green Tea with Mint with or after the meal.

Boil the meat or fish until it is tender, and keep it aside.
Ground the tomatoes, peppers and onions together (you will need to add some water).
Place in a pot, add the meat, and the magi cubes, and about 2 tablespoons of cooking oil, and the ground egusi.
Cook for 20 to 30 minutes.
Add salt and ground pepper to taste.

Eat with any of the dishes that have 'soup' with them.