strawberry shortcake ¹:

Here is a recipe for strawberry shortcake ¹:

*Ingredients:* - 6–7 cups quartered strawberries - 1/4 cup + 2 Tablespoons granulated sugar, divided - 1 teaspoon pure vanilla extract - 1 cup heavy cream - 2 and 3/4 cups all-purpose flour, plus extra for hands and work surface - 1/4 cup granulated sugar - 4 teaspoons aluminum-free baking powder - 1/2 teaspoon baking soda - 1 teaspoon salt - 3/4 cup unsalted butter, cold and cubed - 1 cup cold buttermilk - 2 Tablespoons heavy cream or buttermilk coarse sugar, for sprinkling *Instructions:* *Strawberries:* 1. Stir the strawberries and 1/4 cup granulated sugar together in a large bowl. 2. Cover and set in the refrigerator until ready to use. *Biscuits:* 1. Preheat oven to 400°F. 2. Mix the flour, granulated sugar, baking powder, baking soda, and salt together in a large bowl or in a large food processor. 3. Whisk or pulse until combined. 4. Add the cubed butter and cut into the dry ingredients with a pastry cutter or by pulsing several times in the processor. 5. Pulse until coarse crumbs form. 6. If you used a food processor, pour the mixture into a large bowl. 7. Pour buttermilk on top. 8. Fold everything together with a large spoon or silicone spatula until it begins to come together. 9. Do not overwork the dough. 10. The dough will be shaggy and crumbly with some wet spots. 11. Pour the dough and any dough crumbles onto a floured work surface and gently bring together with generously floured hands. 12. Have extra flour nearby and use it often to flour your hands and work surface in this step. 13. Using floured hands or a floured rolling pin, flatten into a 3/4 inch thick rectangle as best you can. 14. Fold one side into the center, then the other side. 15. Turn the dough horizontally. 16. Gently flatten into a 3/4 inch thick rectangle again. 17. Repeat the folding again. 18. Turn the dough horizontally one more time. 19. Gently flatten into a 3/4 inch thick rectangle. 20. Repeat the folding one last time. 21. Flatten into the final 3/4 inch thick rectangle. 22. Cut into 2.75 or 3-inch circles with a biscuit cutter. 23. Re-roll/flatten any scraps and cut more circles until you have around 10-12 biscuits. 24. Arrange in a 10-inch cast iron skillet (see note) or close together on a parchment paper or silicone baking mat lined baking sheet. 25. Make sure the biscuits are touching. 26. Brush the tops with 2 Tablespoons heavy cream or buttermilk and sprinkle with coarse sugar. 27. Bake for 18-22 minutes or until biscuits are golden brown on top. 28. Remove from the oven, then cool in the pan for at least 10 minutes before assembling.

*Whipped Cream:* 1. Using a hand mixer or a stand mixer fitted with a whisk attachment, beat the heavy cream, 2 Tablespoons granulated sugar, and vanilla on medium-high speed until soft-medium peaks form, about 3 minutes. *Assembly:* 1. Slice the biscuits in half and layer with strawberries and whipped cream. 2. Serve immediately.

Vegan Banana Bread

Here is a vegan banana bread recipe ¹: Ingredients: - 3 medium overripe bananas - 1/3 cup organic granulated sugar - 1/3 cup organic brown sugar - 1/3 cup canola oil (or your favorite baking oil) - 2 teaspoons vanilla extract - 2 cups all-purpose flour - 1 teaspoon baking soda - 1 teaspoon ground cinnamon - 1 teaspoon salt - 1 cup chopped walnuts (or pecans, vegan chocolate chips, or your favorite banana bread stir-in) - 1/4 cup organic brown sugar (for topping)

Instructions: - Preheat the oven to 350°F. - Lightly oil a 9-inch loaf pan and arrange a strip of parchment paper width-wise along the center, with just a bit hanging out over each side. - Peel the bananas and place them into a large mixing bowl. Mash them well with a fork or potato masher. - Add sugar, brown sugar, oil, and vanilla to the bowl. Stir until well-mixed. - Add the flour to the bowl, then sprinkle the baking soda, cinnamon and salt on top of the flour. - Stir everything together just until mixed. Don't overmix. The batter will be thick. - Fold in the walnuts. - Spoon the batter into the prepared loaf pan and smooth out the top with the back of a spoon. - Sprinkle the top with brown sugar. - Bake for 50 minutes, or until a toothpick inserted into the center comes out clean. - Remove the pan from the oven and transfer it to a wire rack. Allow the loaf to cool for at least 15 minutes before removing it from the pan. - Slice and serve.

TIGERNUT Drink

To prepare tiger nut drink, also known as horchata de chufa, you will need the following ingredients:

- 1 cup of tiger nuts - 4 cups of water - Sweetener of your choice (such as sugar, honey, or agave syrup) - Cinnamon or vanilla extract (optional) Here's how to make tiger nut drink: 1. Soak the tiger nuts in water for at least 8 hours or overnight to soften them. 2. Drain the soaked tiger nuts and rinse them with fresh water. 3. Place the soaked tiger nuts in a blender along with 4 cups of water. Blend on high speed for 2-3 minutes until the mixture is smooth. 4. Strain the mixture through a nut milk bag or cheesecloth to separate the tiger nut pulp from the liquid. Squeeze the bag or cheesecloth to extract as much liquid as possible. 5. Sweeten the tiger nut milk with your desired sweetener and add a splash of vanilla extract or a sprinkle of cinnamon for extra flavor. 6. Serve the tiger nut drink chilled over ice, or refrigerate it for a few hours before serving.

Enjoy your homemade tiger nut drink!

How to prepare Chin Chin

Ingredients: - 2 cups all-purpose flour - 1/2 cup sugar - 1/4 tsp salt - 1/2 tsp baking powder - 1/2 tsp nutmeg - 1/2 cup butter, melted - 1/2 cup milk - 1 egg - Oil for frying Instructions: 1. In a large bowl, mix together the flour, sugar, salt, baking powder, and nutmeg. 2. In a separate bowl, whisk together the melted butter, milk, and egg. 3. Gradually add the wet ingredients to the dry ingredients, stirring until a dough forms. 4. Knead the dough for a few minutes until smooth, then roll it out on a floured surface to about 1/4 inch thickness. 5. Use a knife or cookie cutter to cut the dough into small squares or desired shapes. 6. Heat oil in a deep frying pan or pot to 350°F. 7. Carefully add the chin chin pieces to the hot oil, frying in batches until golden brown and crispy, about 2-3 minutes per batch. 8. Remove the chin chin from the oil and drain on paper towels to remove excess oil. 9. Allow the chin chin to cool before serving or storing in an airtight container.

Enjoy your homemade chin chin as a delicious snack or dessert!

Pounded yam and egusi soup

To prepare pounded yam and egusi soup, follow these steps:

1. Pounded Yam: - Peel and cut yam into chunks. - Boil the yam in a pot until soft. - Drain the yam and transfer to a mortar and pestle. - Pound the yam with a pestle until it forms a smooth dough-like consistency. 2. Egusi Soup: - Grind egusi seeds and set aside. - In a separate pot, heat oil and add chopped onions, garlic, and ginger. - Add the ground egusi seeds and allow to cook for a few minutes, stirring frequently. - Add meat or fish stock and cook until the egusi thickens. - Add vegetables of your choice such as spinach or bitter leaf. - Season with salt, pepper, and other spices to taste. - Serve the egusi soup alongside the pounded yam.

Enjoy your delicious pounded yam and egusi soup!

Akara

Here is a step-by-step recipe for preparing Akara, a popular Nigerian snack made from black-eyed peas:

Ingredients: - 1 cup of black-eyed peas - 1 small onion, chopped - 1 scotch bonnet pepper, chopped (optional) - 1 bell pepper, chopped - Salt to taste - Vegetable oil for frying Instructions: 1. Wash the black-eyed peas thoroughly and soak them in water for at least 4 hours or overnight. 2. Drain the water from the soaked peas and transfer them to a food processor or blender. Pulse until the peas are finely ground. 3. Transfer the ground peas to a bowl and add chopped onions, bell peppers, scotch bonnet pepper, and salt. Mix well to combine. 4. Heat vegetable oil in a deep saucepan over medium-high heat. 5. Use a spoon to scoop small balls of the akara mixture into the hot oil. Fry until golden brown and crispy, about 5-7 minutes per side. 6. Use a slotted spoon to remove the fried akara from the oil and place them on a paper towel to drain excess oil. 7. Serve hot and enjoy your delicious Akara! You can also add some variations to this basic Akara recipe by incorporating different spices and ingredients. Here are some ideas for variations:

1. Sweet corn Akara: Add sweet corn kernels to the akara mixture for a sweet and savory twist. 2. Shrimp Akara: Mix in chopped shrimp into the akara mixture for a seafood-inspired version. 3. Spinach Akara: Add chopped spinach or other leafy greens to the akara mixture for added nutrition. 4. Coconut Akara: Mix in shredded coconut to the akara mixture for a tropical flavor. Feel free to experiment with different ingredients and flavors to create your unique version of Akara. Enjoy!

Kelewele

Kelewele is a popular and flavorful snack from Ghana made from fried plantains seasoned with ginger, garlic, and chili peppers. Here is a simple recipe to prepare kelewele at home:

Ingredients: - 2 ripe plantains - 1-inch piece of ginger, peeled and grated - 2-3 cloves of garlic, minced - 1 teaspoon of chili powder or 1-2 fresh hot chili peppers, minced - Salt to taste - Vegetable oil for frying Instructions: 1. Peel the ripe plantains and cut them into bite-sized cubes or chunks. Place the plantain pieces in a mixing bowl. 2. In a separate bowl, mix the grated ginger, minced garlic, chili powder or minced chili peppers, and salt together to create a spice blend. 3. Add the spice blend to the plantain pieces and toss to coat evenly. Make sure the plantain pieces are well coated with the seasoning mixture. 4. Heat vegetable oil in a frying pan or deep fryer over medium-high heat. You will want enough oil to fully submerge the plantain pieces.

5. Once the oil is hot, carefully add the seasoned plantain pieces to the hot oil. Fry the plantains in batches, making sure not to overcrowd the pan. 6. Fry the plantains until they are golden brown and crispy on the outside, flipping them occasionally to ensure even cooking. 7. Once the plantains are cooked, remove them from the oil using a slotted spoon and place them on a paper towel-lined plate to drain any excess oil. 8. Serve the hot and crispy kelewele as a snack on its own or as a side dish with your favorite main course. Enjoy your homemade kelewele, a delicious and spicy Ghanaian snack that is sure to delight your taste buds!

Dried Meat Strips

 Sure! Here's a simple recipe for making dried meat strips at home:

Ingredients:

- 1 lb of lean beef (you can also use venison, elk, or bison)

- 2 tablespoons of soy sauce

- 2 tablespoons of Worcestershire sauce

- 1 teaspoon of smoked paprika

- 1 teaspoon of garlic powder

- 1 teaspoon of onion powder

- 1/2 teaspoon of black pepper

- 1/2 teaspoon of red pepper flakes (optional for heat)

- 1 tablespoon of brown sugar (optional for sweetness)

Instructions:

1. Start by slicing the meat against the grain into thin strips. This will help with the tenderness of the final product.

2. In a bowl, combine the soy sauce, Worcestershire sauce, smoked paprika, garlic powder, onion powder, black pepper, red pepper flakes, and brown sugar. Mix well.

3. Place the meat strips into a resealable plastic bag or a container with a lid. Pour the marinade over the meat, making sure each strip is coated evenly. Marinate in the refrigerator for at least 4 hours or overnight for best results.

4. Preheat your oven to its lowest setting (usually around 175-200°F or 80-95°C).

5. Line a baking sheet with parchment paper and place a wire rack on top. Arrange the marinated meat strips on the wire rack, making sure they are not touching.

6. Place the baking sheet in the oven and prop the door open slightly to allow air circulation. This will help with the drying process.

7. Depending on the thickness of your meat strips, they will need to dry in the oven for 4-6 hours. Check on them periodically and flip them over halfway through.

8. The meat is done when it is firm and dry to the touch but still slightly pliable. Allow the strips to cool completely before storing in an airtight container.

Enjoy your homemade dried meat strips as a delicious and protein-packed snack on the go!