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

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

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

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

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

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