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African - Cake -  Checkerboard Cake Post by :crostrad Category :Learning Kitchen Author :Unknown Date :November 2011 Read :1259

Click below to download : African - Cake - Checkerboard Cake (Format : PDF)

African - Cake - Checkerboard Cake

1 1/2 c. sugar
2/3 c. shortening
1/4 tsp. salt
3 eggs
1 tsp. vanilla
3/4 c. milk
2 1/2 tsp. baking powder
2 c. flour
2 sq. chocolate
2 Tbsp. flour

Cream shortening and sugar thoroughly until light. Add yolk of eggs one at a time, beating well after adding each yolk. Add milk alternately with sifted flour and baking powder. Add vanilla and fold in beaten egg whites last.

Divide dough in two parts. Add melted chocolate to one part and beat. Add 2 tablespoons of flour to the white part and beat. Then fill tins as instructed. Bake in moderate oven for 25 to 30 minutes. Spread frosting the color of either checker between layers and ice cake with same.
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African - Chicken -  African Chicken African - Chicken - African Chicken

African - Chicken -  African Chicken
24 halved chicken wings 1 teaspoon salt 1 1/2 teaspoons tabasco sauce 1/3 cup flour 3/4 cup vegetable oil 1/4 cup chopped onions 3 tablespoons tomato paste 1/2 teaspoon thyme 1/2 teaspoon pepper sauce1/4 cup peanut butter Rub each chicken piece with salt; sprinkle 1 tsp. of tabasco over all. Flour each piece and brown in skillet using vegetable oil. Remove chicken. Remove all but 1 tablespoon oil and saute onion till translucent. Stir in 1 tablespoon of flour. Put tomato paste in 2 cup measure, add water to make 1/2 cup of liquid. Stir in thyme and 1/2 teaspoon pepper

African - Bread -  Ethiopian Flat Bread (injera) African - Bread - Ethiopian Flat Bread (injera)

African - Bread -  Ethiopian Flat Bread (injera)
3 cups Self-Rising Flour 1/2 cup Whole Wheat Flour 1/2 cup cornmeal (or masa harina) 1 Tbl. Active Dry Yeast (one package) 3 1/2 cups warm Water Mix in a large bowl. Let set in large bowl, covered, an hour or longer, until batter rises and becomes stretchy. It can sit as long as 3-6 hours. When ready, stir batter if liquid has settled on bottom. Then whip in blender, 2 cups of batter at a time, thinning it with 1/2 - 3/4 cup water. Batter will be quite thin. Cook in non-stick frypan without oil over medium or medium-high heat.