Good Living

1 liter of beef or chicken stock 2 large ripe peppers-chopped 2 cubes of beef or chicken bouillon salt and white pepper A few carrots, green beans 6 small cocoyams 2 small onions-chopped, 3 fresh tomatoes-sliced. 1)Prepare the vegetables. 2)Add all the ingredients to the stock, cover and simmer for 1 hour or more. Stir occasionally and taste with salt and pepper. If necessary, add more salt and pepper. This type of soup improves in flavor after a long simmering. 3)A few pieces of meat may be added. Cook in the stock until partly tender before adding vegetables.

1)Prepare a good thin meat, chicken or vegetable soup. 2)About 15–20 minutes before it is done, drop the dumpling dough by spoonfuls on top of the soup so that it settles on the meat, chicken or vegetable. 3)Cover the saucepan tightly and continue cooking for 15–20 minutes. Dumplings for Soup 2 cups of flour 3 teaspoon of baking powder 3/4 teaspoon salt 1 tablespoon margarine 150 ml milk 1)Sift together the flour, baking powder and salt. 2)Rub in the margarine, add milk to quickly form a soft dough. 3)Drop spoonfuls into the boiling soup, stew, or boiling water. Dumplings add flavor and body to thin soups.

2 cups grated water yam 1 onion 4 smoked fish 1 large tomato 4 tablespoons palm oil salt and pepper to tasted 6 large peppers 1/2 liter water 1)Flake fish. Grind peppers, onions and tomato.Grate the water yam. 2)Make a soup with the palm oil, pepper, onion and water. 3)Add the grated yam in lumps Leave to cook before stirring, stir gently with a wooden spoon. Taste for seasoning. 4) When cooked, serve hot with 'agidi''.