• 6 very ripe plantains
• 1/2 tsp. cayenne pepper
• 2 tbsp. fresh ground ginger
• seasoning salt
• 1 liter of vegetable oil

Peel skin off plantain and slice into two pieces along length. Slice plantain at an angle along the length into inch size pieces. Season plantain with cayenne pepper, ginger, ans seasoning salt. Leave in a container and cover. Allow to sit for 30 minutes for seasoning to permeate plantains.

Preheat cooking oil, and deep fry plaintains until they become golden to medium brown. Remove plantains and place on paper towl to absorb excess oil.

Serve hot with main meal or on its own as a snack or dessert.

• 3/4 oz. of yeast
• 8 oz of sugar
• 1/2 pt. warm water
• 16 oz. plain flour
• a pinch of salt
• 2 tsp. freshly grated nutmeg
• lemon rind
• 1 tbs. margarine/butter

Dissolve yeast in a cup of warm water. Add 3 teaspoons of sugar, mix, and set aside.

Sieve flour into a large mixing bowl, add a pinch of salt, nutmeg, and lemon rind. Pour sugar and yeast mixture into the bowl and mix. Add water a little at a time until a thick consistency is reached. Melt butter/margarine and add to dough with remaining sugar.

Leave to rise overnight. Heat oil in deep fryer. Scoop small quantities with fingers and drop into oil. Fry until brown. Drain on paper towl and serve hot.

• Flesh of 2 ripe coconuts
• 1 lb. of sugar
• 1/2 cup water
• 1 tbsp. of lime juice

Wash coconut and grate. Put into a saucepan and add the sugar. Add water. Bring to the boil and add the lime juice. Cook unitl brown, stirring all the time. Turn out into a shallow dish and divide into pieces and allow to cool.

• 1 lb. roasted groundnuts (peanuts)
• 1/2 lb. of sugar
• 2 tbsp. of water

Put sugar into a saucepan with water and heat until caramelized. Add peanuts and stir until golden brown. Divide into pieces while still hot and allow to cool.