TOGOLESE JOLLOF RICE SERVED WITH FRIED PLAINTAIN, FRIED MEAT OR FISH

Ingredients:

5 cups of rice
Tin tomato (medium size)
Tomato(sliced)
Onion (sliced)
Tomato, pepper and onions
Salt to taste
Water
Seasoning
I bottle of Vegetable oil

Method:

Grind the tomato, pepper and onions together in your desired proportion. Put the cooking pot on fire and pour a quarter of vegetable oil into it. When it is hot, pour the ground pepper, tomato and onion mixture and add the other ingredients and constantly stir until it becomes fried. Pour about 3 (three) cups of water and bring to boil. Wash the rice and pour it into the pot and allow it to cook for about 30 (thirty) minutes. Make sure you pure water a little at a time so that the rice does not stick together.

TOGOLESE SALAD

Ingredients:

Sweet corn (medium size)
Mayonnaise
Salad cream
Green peas
Lettuce
Carrot
Cabbage
Cucumber
Macaroni
White onions
Baked beans
Tomatoes
vinegar

Method:

Slice the tomatoes, onions and cucumber separately and put them aside. Boil the macaroni and green peas separately, chop the lettuce, grate the carrot and shred the cabbage and put them aside. Pour all the sliced, boiled, chopped, grated and shredded ingredients into a bowl and pour in some quantity of vinegar to sterilize them. This has to be done since they will be eating raw to avoid food poisoning. Pour into the bowl a generous amount of mayonnaise and salad cream and thoroughly mix it together, then add the macaroni, green pea, sweet corn and baked beans and mix them together so that the mayonnaise and salad cream are evenly mixed. Refrigerate and serve with the rice.