Oil / lard
Sausages & bacon rashes (cut up)
stock / stock cubes
Add oil / lard to the pot and melt and add sauages to brown.
Remove the sausages and chop, add back to the pot with the rashes to brown.
Add the onions and garlic, once these are also brown add water and potatoes to the pot and cook until potatoes are almost soft.
Then add the tomatoes and stock / stock cubes and cook ubti the tomatoes and potatoes are softened.
Serve with bread and butter - delicious!
Sieve the flour and salt.
Add the water until you have a soft but pliable dough.
Add a few drops of oil and kneed into a smooth dough.
Then separate the dough into small balls and roll or pat in to round flat shapes.
You can fry both sides in a frying pan with a little oil until brown and bubbly OR they can be placed on the inner sides of an oiled cooking pot and turned when brown and bubbled.
Serve hot spread with butter OR use cold adding fillings of choice.
Gammon joint stock
peas (marrofat / processed can be used)
onions (finely chopped)
pepper / thyme (or another herb to individual taste)
Boil a Gammon joint in 3/4 full pot and remove the Gammon once cooked, top up and always keep the level of water just above the joint.
Add a good amount of peas (or at least 4 tins peas), onions and garlic.
Add pepper and herb and bring simmer the ingredients until the peas etc are soft and reduced to thick soup-like consistency.
Serve with sliced Gammon and/or bread.
Savory method - Bring a large pot of water to the boil. Add the maize slowly, stirring continously to avoid lumps until it thickens to a "mashed potato" consistency.
Stir continually until stiff but not soilid and has a cooked scent.
Serve with cooked meats, tomato and onion gravy and vegables.
Sweet method - Bring a large pot of water to the boil.
Add the maize until you have a "porridge" consistency and continue to stir until you have a cooked scent.
Once served you can add sugar / honey for sweetness.
You can also add milk to cool and lighten the taste.