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Ingredients
Half cow head cut in cubed
2 medium tomatoes
2tablespoon of paprika
1tablespoon of curry
1tablespoon of six in all spice
Salt if needed
1medium onion sliced
1 teaspoon of cooking oil
350ml water 💦

Boil your cow head with 250ml of water and 6 for all spice until it is cooked!

In the mean time put in your 🍅 tomatoes in bowl and pour in boiled water and let the tomatoes to sit in the water for 3minutes after remove them and peel the tomato skin out and dice and keep aside!

When the the cow head is ready! Keep aside in the same pot pour cooking oil, and chopped onions let the onion saute until soft and after put in all your spices, follow by your meat and mix it until well combined, let it brown for 3minutes! Put in your chopped tomatoes follow by your 100ml water and allow the meat to cook on medium heat until the soup has thicken up and ready

Serve with pap

Credit: KM Cooking Obsesdion

Vegetable tin fish

INGREDIENTS
1 tin of lucky star(400g)
150ml of mixed veggies
1medium onion sliced
1tablespoon of Masala curry
1tablespoon of paprika
1tablespoon of six for all
Salt to taste
3tablespoon of tamoto sauce

Saute your sliced onion until soft on medium heat, put in your veggies and Saute on medium heat until ready! Put all your spices and mix until well combined, put in your cleaned fish 🐠 and your tomato sauce, please be gentle when mixing it to avoid mashing it! Let it simmer on low heat!
Enjoy with white rice.

Credit: KM Cooking Obsesdion

Gingerbread


Ingredients
2cups of flour
100ml of butter
20ml of b soda
20ml cream of tartar
2oml milk
300ml of sugar
35 ml of ginger
2eggs
Pinch of salt

In a bowl beat your butter and eggs until creamy, and after fold in your sugar! Disolve your b of Soda with your warm milk and pour in the creamy mixture! In a big bowl mix all the dry ingredients n pour in creamy mixture. And mix until well combined! U can add raisins.

Credit: Km Cooking Obsession

Wedges

Cut to those desired shapes,
half boil nd
add salt to taste,
then cool,
separately make a marinate with sauces of uo choice,
blackpeer,
oil,
vinegar and mayo..
Then dip them in an oven and bake til golden brown

Credit: Bontle’s Exotic Cuisines

Dessert

INGREDIENTS
90g of banana instant pudding
450ml full cream milk

Pour your chilled full cream milk in a mixing bowl
Add the satched into the milk and Whisk the mix on low speed for 1min and allow it to set for 10 minutes in the fridge

Credit: KM Cooking Obsession

Lamb stew yummy

Ingredients
1kg of lamb stew
Paprika
Chisanyama spice
Tomato paste
Thyme
2tablespoon of cooking oil
Salt

Method
Season your meat with your spices and after Heat up you cooking oil in an open pot, when oil is hot, brown your meat each side, after remove from pot ND in the same pot saute in your onion until soft, put in your tomato paste and mix until well combined! Pour 50ml of water and all spices and allow it to simmer for 1 minute and after put back the meat and mix it nicely an after pour in water the water must cover the meat but please don’t pour tomuch water 💦 ! Allow it to cook on medium heat for 30min and after put in your veggies and let them cook until ready, please allow it to simmer on low heat 😊😊serve it with rice or Dumbling.

Credit: KM Cooking Obsession

BEAUTIFUL, MOIST CINNAMON RAISIN BREAD.

Ingredients
2cups of bread flour
1/2 cup of brown sugar
1 tsp salt
2tsp baking powder
1.5 tsp baking soda
Hand full raisins
1 tsp cinnamon
2 eggs
1cup milk
1/2 cup oil
1cup hot water
2 tsp vanilla essence.

Method
Mix all dry ingredients. Add all wet ingredients except hot water. Once all is mixed well, add hot water, mix, place in prepared bread pan. Into oven at 180 for 35-40 min depending on ur oven. Enjoy with ur choice of hot beverage.

Source: abdolhabifoods .com

Lemon Cake with Lemon Filling and Lemon Butter Frosting

Ingredients

2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1/2 cup butter
1 1/4 cups white sugar
3 eggs
1 teaspoon vanilla extract
1 cup milk
1 tablespoon grated lemon zest
1/2 cup fresh lemon juice
1 tablespoon cornstarch
6 tablespoons butter
3/4 cup white sugar
4 egg yolks, beaten
4 cups confectioners’ sugar
1/2 cup butter, softened
2 tablespoons fresh lemon juice
1 teaspoon grated lemon zest
2 tablespoons milk

How to make it :
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8 inch round pans. Mix together the flour, baking powder and salt. Set aside.
In a large bowl, cream together the butter and sugar until light and fluffy, about 5 minutes. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk, mixing just until incorporated.
Pour batter into prepared pans. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool in pans on wire racks for 10 minutes. Then invert onto wire racks to cool completely.
To make filling: In medium saucepan, mix together 1 tablespoon lemon zest, 1/2 cup lemon juice and 1 tablespoon cornstarch until smooth. Mix in 6 tablespoons butter and 3/4 cup sugar, and bring mixture to boil over medium heat. Boil for one minute, stirring constantly. In small bowl, with a wire whisk, beat egg yolks until smooth. Whisk in a small amount of the hot lemon mixture. Pour the egg mixture into the sauce pan, beating the hot lemon mixture rapidly. Reduce heat to low; cook, stirring constantly, 5 minutes, or until thick (not to boil).
Pour mixture into medium bowl. Press plastic wrap onto surface to keep skin from forming as it cools. Cool to room temperature. Refrigerate 3 hours.
To make frosting: In large bowl, beat confectioners’ sugar, 1/2 cup butter, 2 tablespoons lemon juice and 1 teaspoon lemon zest until smooth. Beat in milk, and increase speed and continue to beat until light and fluffy.
To assemble: With long serrated knife, split each cake layer in half horizontally, making 4 layers. Place 1 layer, cut side up, on a serving plate. Spread with half of the lemon filling. Top with another layer, and spread with 1/2 cup frosting. Add third layer, and spread with remaining half of the lemon filling. Press on final cake layer, and frost top and sides of cake with remaining frosting. Refrigerate cake until serving time.

Source: The Pajama Chef

LUNCH IS SERVED- BEEF STEW SERVE WITH CABBAGE SALAD

Beef stew- Fry the stew,
add babeque spice,
paprika,
garlic and ginger,
salt. Add water.
When the stew is cooked add onion, beef and rosemary dry cook in sauce and simmer for few minutes.

Cabbage Salad- Fry the green cabbage and carrots.
Add garlic and salt,
veggie spice and a splash of balsamic vinegar.
Then simmer and add red cabbage.
And take out the pan from the stove.
Add coriander then serve warm.

Source: Portia’s Catering