Starters and Snacks.

Bean Leaf .

Ingredients:

500g kidney bean or string bean plant leaves
200g groundnuts (peanute)
salt, black pepper and paprika to season

Method:

Shred the leaves then boil for 3 minutes.

Add the groundnuts, season and cook for a further 15 minutes then serve.

Binch Akara
(Bean Drops)

Ingredients

500g black-eyed peas
2 tsp salt
1 small onion, very finely-chopped
500ml vegetable oil

Method:

Add the dry beans to a blender along with 240ml water.

Blend for 1 minute then pour the mixture into a large bowl.

Add 500ml more water and stir until the skins float to the top.

Remove the skins then strain in a colander, allowing the remaining skin and eyes to flow out.

Blend the beans once more, along with the onion and pepper.

Pour into a bowl and stir with a wooden spoon for 2 minutes.

You should have a thick mixture which you can scoop with a tablespoon.

Heat the oil in a wok and when hot begin dropping tablespoons of the bean mixture into the hot oil.

Fry until golden brown, drain on absorbent paper and serve along with wooden picks to pick-up the balls.

Golabjamoun
(Sweet Potato Cakes)

Ingredients:

120ml milk
500g sweet potatoes
100g wheat flour
80g sugar
2 sticks cinnamon, ground
oil for frying

Method:

Peel the sweet potatoes, cut into cubes and boil in the milk until soft.

Mash in the milk then add the cinnamon and flour.

Knead into a dough and shape into balls.

Deep fry in oil until golden brown then drain on kitchen paper and serve.

**page 2**