African unit- meal

Ginger Cooler

Soak 3 pieces of 4-inch ginger root in water 20-30 min. then scrape off outer peeling. Cut ginger root into 1/2 inch pieces. Combine 1 cup ginger root pieces with 1 cup water in a blender. Liquefy and pour int a 1 gallon container. Repeat process until all ginger root is liquefied. Add enough water to make 1 full gallon,1 1/2 cup sugat, and the juice of 1 lemon (optional). Refrigerate at least a half day or overnight. Before serving strain with cheesecloth or fine strainer. Dilute with water or adjust sugar according to taste. Serve over ice.




Ginger Pudding,

Combine 2 cups boiling water, 1/2 cup sugat, 1/4 tsp. salt and 1 tbsp. vinegar in a 9 inch square baking dish. Stir until sugar dissolves. Set aside. Combine 1/3 cup melted margarine,1/3 cup melted shortning, 2 cups flour, 2 tbsp jam. 1 tsp baking soda and 1 1/2 tsp ground ginge in a separate bowl. Mix well, adding a bit of milk if batter is to dry. Preheat oven to 375 degrees. Drop cake mixture by small spoonfuls into syrop. Cover tightly with lid or foil and bake 55 min Serve with whip cream.




Cabbage Tomatoe Sauce

Brown 1 chopped onion in 1 tbsp of oil. Add 3 peeled and sliced tomatoes. Stir, cover and simmer 3 min. Add 1/4 medium cabbage cut into small pieces. Cover and cook on low for 5 min. Add salt and pepper to taste, 1/2 cup water . Cover cook 15 minl until cabbage is tender.
Serve with rice.




Chicken Garlic and Ginger

Cut 3 lbs. of chicken int serving pieces. Prepare a 2 inch piece of grated ginger root and 6 cloves of minced or crushed garlic. Rub ginger and garlic into chicken. Sprinkle with a little salt. Place a small amount of oil in a large frypan, and gently cook chicke on low heat until done for 40 min. Serve with rice