Spoon out 8 3-inch scoops VANILLA ICE CREAM, rounding them to make large balls.
Roll the balls quickly in SHREDDED COCONUT until completely coated.
Place on a small tray side by side and refreeze.
In a 1-quart bowl:
Combine: 1 8-oz. jar STRAWBERRY JAM and
Thin to sauce consistency with 1/4 to 1/2 cup ANY SWEET WINE or BRANDY.
Place 3 to 4 Tbs. sauce in bottom of compote dish.
"Sit" the coconut ball in the sauce.
The term "fool" (also the Egyptian word for lentils) comes from the English and means essentially a fruit puree folded into a soft custard or whipped cream. You may begin with any good custard recipe, vanilla pudding, or whipped cream. Use one part custard or cream to one part pureed, mashed, or cut fruit. Below are three Fools from Ghana, Liberia, and Nigeria.
In a 1-quart bowl:
Sprinkle: 1/4 cup CONFECTIONERS' SUGAR over
In a 1-quart bowl:
Beat: 1 cup HEAVY CREAM with
Fold whipped cream into strawberries.
Pile high in footed sherbet glasses.
Garnish each with one whole strawberry.
In a 2 quart bowl:
Fold: 2 cups STEWED PEACHES (drained, pureed, and cooled) into
In a 2-quart double boiler:
Dissolve: 1 cup PEANUT BUTTER in
Stir thoroughly and heat to scalding point.
Add to 5 large EGGS beaten slightly.
Return to double boiler and cook over hot water until mixture coats the spoon.
Place 2 Tbs. CHOPPED PEANUTS in bottom of champagne glasses.
Pour the custard over the peanuts and chill.
Top with WHIPPED CREAM or MERINGUE sprinkled with chopped peanuts.
In a whiskey-sour glass:
Place: 2 Tbs. CHOCOLATE SAUCE
Add 2 Tbs. CHOCOLATE SAUCE.
Top with: WHIPPED CREAM and
It is my belief that parfaits are best made to order. If you must prepare ahead of time, freeze before adding the whipped cream.
In a tall cold parfait glass:
Place: 2 Tbs. STRAWBERRIES or RASPBERRIES fresh or frozen and thawed
Swirl WHIPPED CREAM on top. (If you're ambitious use a pastry bag to make a large star.)
Garnish whipped cream with MULTICOLORED SPRINKLES or CHOCOLATE SPRINKLES (purchased at grocery store).
Experiment with combinations of ice creams to obtain interesting effects and use unusual stemmed glasses (such as bar glasses) for serving. Here are some ideas:
Soften 1 quart FRENCH VANILLA ICE CREAM until it is in a workable but not melted state.
Fold in 1 cup PEANUT BUTTER, blending in 1 tsp. at a time to give the effect of leopard spots.
Soften 1 quart FRENCH VANILLA ICE CREAM as above
Fold in 1 cup MANGOS, cut in thin, 2-inch-long slices to give stripe effect.
Soften 1 quart FRENCH VANILLA ICE CREAM as above.
Fold in: 2 Tbs. CINNAMON and
Soften 1 quart PISTACHIO ICE CREAM as above.
Fold in 2 cups AVOCADO cut in 1/2-inch cubes or slices. A striking contrast.
Cut 8 BANANAS in three uniformly diagonal pieces.
Beat: 1 EGG lightly with
Dip bananas in egg mixture, then in
Heat 1/2 cup VEGETABLE OIL in a saute pan.
Saute the bananas only until they begin to brown lightly.
Place on a cookie sheet pan with a spatula and bake at 350' for 5 minutes.
Serve 1 banana per guest in compote dishes topping each with:
There are many variations which can be tried using the basic recipe above. Bananas may be dipped into the egg mixture, then in shredded coconut and baked for five minutes. Or you may use chopped peanuts instead of coconut. Or you may want to blend cracker crumbs with curry powder and cayenne pepper and proceed as above. All of these work well as accompaniments to any meat dish or may be used as dessert.
In a 2 quart bowl:
Sift: 4 cups ALL-PURPOSE FLOUR
In a 3-quart bowl:
Cream: 10 oz. BUTTER OR MARGARINE with
Blend in 4 EGGS lightly beaten.
Fold the dry ingredients above alternately with:
Bake in a greased 9 x 12-inch baking pan at 350' for 30 minutes.
Test with a toothpick. When toothpick comes out dry, cake is done.
Combine: 1/2 cup SUGAR with
Sprinkle cake with cinnamon mixture as cake comes out of the oven.
Combine: 1 MANGO peeled, and chopped it finely.
Add: 2 Tbs. LEMON JUICE and
Place 1 scoop VANILLA ICE CREAM in a sundae dish or sherbet glass.
Pour 3 to 4 Tbs. MANGO-BANANA SAUCE over the ice cream. Serve.
Puree 2 cups STEWED APRICOTS. Drain the liquid.
Add: 1/2 cup SUGAR
Serve as above.
This Monrovian pie is not a custard pie-it is made primarily of coconut, which absorbs the milk and eggs. Use fresh coconut if possible and grate it into long shreds. You haven't really tasted coconut pie until you've tried this one!
Line a 9-inch pie pan with PIE CRUST. (Follow directions for packaged pie crust.)
Bake the pie shell for 5 minutes or until partially brown.
In a 3 quart bowl:
Cream: 6 oz. BUTTER (use 11/2 4-oz. sticks) with
Add 2 LARGE EGGS well beaten, and blend together.
Add: 2 cups GRATED COCONUT (if packaged, use moist)
Pour into partially baked pie shell.
Cover the top with strips of crust in two directions.
Flute the edges.
Bake at 350F for 40 minutes or until golden brown.
In a small skillet:
Heat: 1/2 cup WHITE SUGAR
Cook until sugar caramelizes (i.e., melts and starts to turn brown).
Stir in 2 oz. WHITE RUM and cool.
Slice 4 BANANAS.
Arrange 1/2 BANANA per person in compote dish.
Spoon 3 to 4 Tbs. CARAMEL SAUCE over bananas.
Sprinkle 1 to 2 tsp. CHOPPED PEANUTS over caramel sauce.
Passion-fruit juice may be obtained in gourmet food and specialty shops. If not available, use apricot nectar.
Dissolve: 1 7 1/2-oz. package ORANGE GELATIN DESSERT in
Add 2 cups PASSION-FRUIT JUICE.
Chill until mixture begins to set. Stir well
Whip 1 cup HEAVY CREAM until stiff.
Fold whipped cream into the partially stiffened gelatine.
Pile Iightly into wine glasses.
Decorate with a mound of toasted coconut in center of each dessert.
Dissolve: 1 package (3 3/4 oz.) LEMON-FLAVORED GELATIN
Blend in 1/2 cup PEANUT BUTTER.
Fold in: 6 EGG WHITES beaten stiff and
Pour into stemmed glasses and chill.
Place 2 Tbs. WHIPPED CREAM on the mousse.
Top each with 1 tsp. CHOCOLATE SPRlNKLES or CHOCOLATE SHAVINGS.
There is no end to the variety of Tropical Whips you can make using different fruits in different combinations. Use the same proportions as in this recipe and you will have a lovely dessert. We found this particular recipe in Liberia but they are equally as popular in East and South Africa.
In an electric blender or mixer:
Beat: EGG YOLKS with
Add: 4 MASHED BANANAS
Pour into freezer pans and freeze until mushy.
Beat 4 EGG WHITES until stiff.
Add 1/4 cup SUGAR.
Beat to meringue consistency.
Fold into fruits, and freeze until firm.
Serve in dessert (or stemmed bar) glasses topped with:
In a medium-sized heavy iron skillet:
Melt 2 cups SUGAR stirring constantly until it is melted.
While the sugar is still white:
Add: 2 cups MOIST COCONUT (canned)
Stir hard for about 30 seconds.
Pour into a 12 x 9-inch pan which has been lined with waxed paper.
Cut into 1 1/2-inch squares or diamonds while still hot.
Cool until the Kashatas are set.
GROUNDNUT KASHATAS may be made by following the directions above but using roasted unsalted peanuts, chopped or whole, instead of coconut. Or you may wish to use half peanuts and half coconut for GROUNDNUT AND COCONUT KASHATAS. In Tanzania Kashatas are a great favorite in the market place and in Tanzanian homes they are served at tea time instead of cakes or cookies.
Cut 8 medium BANANAS in half lengthwise and then crosswise.
Blend: 1/4 cup SUGAR and
Dip the bananas in this mixture until coated.
Place the four quarters cut side down, side by side, in a 9-inch round or square ovenproof dish.
Blend: 1 cup ORANGE JUlCE with
Pour juice over all the bananas.
Bake at 350' for 20 minutes, basting with the juice if required.
Sprinkle 4 Tbs. SHREDDED COCONUT or CHOPPED PEANUTS over the top.
Serve piping hot directly from baking dish.
Pass a bowl of SWEETENED SOUR CREAM (use brown sugar) as a garnish.
Peel 4 CALIFORNIA ORANGES (thick skinned), cut in 1 inch slices then in 1/2-inch squares.
Add: 1 cup CHOPPED DATES
Blend all together.
Divide 1 cup MOIST SHREDDED COCONUT into 8 dessert sauce dishes (2 Tbs. or 1 oz. each).
Make a hole in the center of the coconut so that it forms a rim.
Fill centers with ORANGES CONGO, dividing above mixture evenly.
Add more brandy or orange juice if the mixture is not moist enough.
If you need a dessert in a hurry, prepare this dessert with canned mandarin oranges.
Another variation is to stuff baked apples with the above mixture when they are about half done.
Brandy Snaps are sensational cookies, originally introduced by the British. Never have we tasted Brandy Snaps like those made by the chef of the Outspan Hotel! Since the Nyerian chef makes 100 at a time, we cut his recipe down by three-quarters. However, after you make them once or twice, you may be making them 100 at a time, too.
In a pot:
Combine: 4 oz. BUTTER
Stir over heat until well mixed.
Cool for 10 minutes.
Add 1/3 cup ALL-PURPOSE FLOUR and blend into mixture.
Pour mixture by spoonfuls into flat greased pan 3 to 4 inches apart.
Bake at 350F until snaps flatten.
Remove carefully with spatula and, when slightly cooled.
Roll up into a tube.
Combine: 3 Tbs. BRANDY with
Stuff tubes with whipped cream using a pastry bag.
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