Graham Crackers

I got inspiration for this recipe from the beat this cookbook but since I didn't have some of the ingredients I came up with my own recipe.

2 cups flour
1/4 cup wheat germ
1 tlbs black strap molasses
1/2 cup sugar
3/4 tsp baking soda
1/4 tsp salt
1/4 tsp cinnamon
1/4 tsp instant ginger tea
1/4 cup butter (cut in slices)
1/3 cup honey
6 tlbs cold water

In a bowl mix the molasses and sugar together(if you have brown sugar don't use the molasses)
add the flour, wheat germ, baking soda, salt, spices and butter mix to a cornmeal mixture, add the water and form a dough it should hold together and not fall apart

Butter and dust a cookie sheet with flour or use parchment paper, roll out dough thin
you may use a cookies cutter or just make squares prick all over with a fork and bake in a 350 degree preheated oven for 15 minutes

use for your favorite pie crust or a eat as a nice snack!

Quinoa

I'm in love with this super food, high in magnesium and iron, gluten free, easy to digest and high in dietary fibre.

Cook this grain just like rice, eat it for breakfast as a cereal or substitute it for your rice or couscous recipe.

basic bread

I'm not the best baker but I thought my bread turned out pretty tasty

in a large bowl
1 1/4 cups boiling water
2 tbs sugar
2 tsp salt
2 tbs wheat germ
1 tbs oil

cool to lukewarm

in another small bowl, dissolve
1 tsp sugar , in
1/2 cup lukewarm water
sprinkle 1 pack of yeast over, let sit until it foams up
stir well and add to large bowl

add 4 cups of flour beating well after each cup until it pulls away from bowl
knead on a floured surface for about 10 minutes
shape into a smooth ball, grease ball and place in a large bowl in a warm place covered until doubled
punched down, knead for about 5 minutes roll out into rectangle than roll up sealing edges with water
slit the top 3 times with a sharp knife and let rise again

bake for 20-25 minutes in a preheated 400* oven

Chaf

Chaf means roasted in wollof but is most commonly known as a sea sand roasted groundnut, ladies bring their large pots out and cook the nuts in the sand and then sift out the sand and serve you a portion in paper cones made of newspaper. You can achieve this at home in a heavy bottom pot over the stove but I think you lose some of the ambiance of this snack and since I don't live by the sea anymore this is what I do,

2 cups raw shelled groundnuts
4 cups water
2 tsp salt

soak the nuts in salted water for about 2 hours

preheat over to 350*, drain nuts

cook on a baking sheet for about 1/2 hour or until skins slip off easily

(make up your own spice mix to sprinkle on while cooking)

Fufu

Fufu is a thick paste that is used to scoop up your favorite soup

2 pounds of yams peeled and cubed
3 cups of water
2 tsp salt

cook yams in salted water until easily mashed, drain and puree through a food mill over a bowl.

pound the yam with a wooden mallet, dip the mallet with cold water to keep it moist and to prevent it from sticking. Pound until the yam is together but still slightly sticky

get a bowl full of cold water and a large plate, sprinkle the plate with cold water, wet your hands and take about 1/4 yam paste and roll on the plate or in between your hands into balls, dip your hands in water to keep them moist and from sticking to the paste continue until all paste is balled.

*you can buy instant fufu flour in west African food stores if this seems too daunting :)

serve with soupa kanja