Ingredients:
2 cup(s) samn balady.
1 cup(s) milk.
4 1/2 cup(s) flour, all purpose.
2 tablespoons baking powder.
1 teaspoon(s) instant yeas.
1 teaspoon(s) ground cinnamon.
1 teaspoon(s) ground cloves.
1 teaspoon(s) ground ginger.
Sesame seeds

Directions:
1. Heat the samn balady until almost boiling.
2. Add the baking powder and the spices to the flour.
3. Carefully add the flour to the hot samn balady and stir with a wooden spoon.
4. Keep stirring and stirring and stirring.
5. When you get tired (honestly this is part of the recipe as given to me by my friend’s mother in law, … tired = your arms are ready to fall off) then you can stop stirring. Her recipe said not to use a wooden spoon but to knead the flour into the hot samna, but I do not do that part. I have not tried using a food processor.
6. When the mixture cools down a little, but is still warm, (i.e. you can knead it with your hands without causing permanent damage), add the instant yeast to the milk with a teaspoon of sugar, then stir gently into the dough.
7. Knead it for a short while, cover and let it rest. (Officially you should shape the kahk now and let it rest later).
8. After an hour or so you can start shaping the dough with your hands into little balls and then flatten them.
9. You can add nuts, agwa, or other filling when you are making it into balls.
10. Put them in a cookie tray and let them rest for a little.
11. Then put them in a preheated oven (345 F), and watch them. Usually 15 minutes is enough.
12. Take them out, wait until they cool and sprinkle with powdered sugar just before eating.

Ingredients:
1 1/2 cups dried prunes
1 1/2 cup dried apricots
1 cup raisins
1 cup dried figs
1/2 cup walnuts
1/2 cup pine nuts
1/4 cup blanched slivered almonds
1 cup sugar
1 tablespoon cornstarch
1 tablespoon rose water
2 tablespoons orange blossom water
3 cups water

Directions:
Cut dried apricots and dried figs in half. Place dried fruit and nuts in a large bowl. Pour sugar over mixture. Boil 1 1/2 cups of water and pour over fruit and nut mixture. Cover and allow to sit approximately one hour.
In a small saucepan bring remaining 1 1/2 cups water to a boil and add cornstarch. Stir well. Pour over fruit and nut mixture. Add rose water and orange blossom water.
Cover and refrigerate at least 24 hours. Tastes best when allowed to sit for two days. Stir gently before serving.

Ingredients:
1 tablespoon unsalted butter
1 medium brown onion, finely chopped
1 clove garlic, minced
1 (4 ounce) jar diced pimientos
1 (14.5 ounce) can diced tomatoes, with juice; or 1 pound fresh tomatoes
1 (14.5 ounce) can low sodium chicken broth, or 2 cups homemade chicken stock
1/2 teaspoon chili powder
1/4 teaspoon paprika
1 limes cut into wedges
Salt and freshly ground black pepper

Directions:
In a large stockpot over medium heat, melt the butter. Add the onion and garlic, cook until soft, about 5 minutes. Add the pimientos and tomatoes, cover and cook gently for 10 minutes. Add the stock, chili powder and paprika and cook for an additional 5 minutes. Using an immersion blender (or transfer to a food processor or blender), puree until almost smooth. Season with salt and pepper to taste. Serve with fresh lime squeezed on top.

Ingredients:
1 cup brown lentils
1 cup basmati rice
1 cup uncooked pasta (small shells or elbow macaroni is best)
2 large onions, diced
4 cloves garlic, minced
2 tablespoons oil
1 (400 g) can chopped tomatoes
1/4 teaspoon crushed red chili pepper flakes      (or more to taste)
Salt and black pepper

Directions:
1. Cook the lentils in just over a liter of salted water.
2. Bring to a boil, reduce the heat and simmer, covered, for 15-30 minutes, depending on the type of lentils you are using.
3. When the lentils are quite tender, add the rice to the lentils and continue simmering until the rice is cooked, adding water if necessary.
4. Cook the macaroni in a separate pot.
5. Rinse and strain when done.
6. Meanwhile, fry the onions and garlic in the oil until golden.
7. Add the tomatoes, chili flakes, salt and pepper to taste and let it bubble for 10-20 minutes or until thickened and sauce like.
8. You can now blitz the sauce in a food processor until smooth or just leave as is.
9. Mix the lentils, rice and macaroni together in one pot.
10. Place some of the lentil mixture on each plate and top with tomato sauce.
11. Sprinkle with more hot chili powder or salt and pepper, if desired.

Welcome to Afro Fusion Cuisine, your very own getaway to exploring, discovering, trying and tasting authentic and fusion african food.

Our point of view on African cuisine is fun, fresh, relatable, urban, hip and very green (healthy). We marry your favorite fresh farmers’ market produces to authentic african flavors and cooking techniques.

We cook with the heart, from the heart and we hope to cook with your support to raise awareness on education disparity in innercities in the USA and our Homeland Africa.  By supporting our blog and  Afro Fusion cuisine activities, you support Afro Fusion cuisine fund for education in Africa incorporated in the state of Wisconsin whose mission is to increase access to education for high school seniors in wisconsin and Selected schools in Africa by providing scholarship one child at the time. Education access has the power to transform our societies in better and stronger communities.

Dare to follow us in this passionate and charitable adventure in the most interesting and versatile kitchens across Africa. Through your learning, experiences and support, you will support a strong organization and give hope to a deserving high school seniors in Wisconsin and in Africa.  Let’s cook together for a purpose…Come on board and make it yours. Be curious and bring a ton of friends along with you. Welcome to Africa’s authentic dishes re-imagined and immersed with my personal world’s experiences and travels.

roti of Rabbit

Join us on facebook and on twitter

https://www.facebook.com/#!/pages/Afro-Fusion-Cuisine/366456986730003

You will need:

4 large potatoes

3/4 cup peas

1/2 cup corn

1/2 c Spinach (optional)

3 Tbsp Butter

Salt and Pepper to taste

Water for cooking

Instructions

Peel potatoes and bring to a gentle boil

When potatoes are half cooked, add the peas and continue to simmer

Add corn to the potato and pea mixture, season with salt and pepper

When all vegetables cooked, add the butter

Using a potato masher, begin mashing the potato, pea and corn mixture

Continue mashing until thick mashed potato consistency is achieved. (Your mixture should be thick enough that you can use your hands to eat)

Serve Hot and Enjoy.

Karibuni!

Related articles

• The Many Faces of Mashed Potatoes (stayhomepapa.org)
• Spinach Mashed Potatoes (myheartsmission.com)
• Moroccan Mashed Potatoes (bookcasefoodie.wordpress.com)

BUSH CHEF

 Hugh Paxton’s Blog is happy to report that our cooking correspondent is back in business.

 START:

“Kick in the Kidneys.”

This one’s a real hit as a starter or sundowner snack but it’s not for preparation in the bush – for one thing it’s a bit fiddly, for another you need a mincer (wors stopper) and you don’t need to lug that thing around when on safari.

Ingredients:

Offal:

500 g cleaned intestines (lamb or pork)

650 g trimmed mutton liver

650 g trimmed mutton kidneys

300 g finely chopped bacon (rindless)

300 g finely chopped mutton fat

Veg and Spices:

½ a red, green and yellow pepper, finely chopped

1 onion, finely chopped    

20 g crushed garlic (the pre-minced stuff you can buy in supermarkets works well)

3 ml grated nutmeg

Lea and Perrins sauce, salt and pepper to taste

A splash of lemon juice to offset the fat and give it a citrusy zing

Procedure:

Bung the lot into your mincer and feed the mix into the intestines, pinching off every 2 ½ inches.

Tie up your sausages’ nipples (this is the fiddly bit) by bending them into a kidney shape.

Place on moderate coals, turning regularly for +/- 20 minutes to avoid scorching and ensure an even cook through. Garnish with parsley, maybe another squeeze of lemon juice, and serve with a crisp, chilled dry white wine.

Offally good!

By Billy Lahner.

(in Namibia)

As you can already tell, this posting is a bit different than the usual MHT posting.  I am trying out the WordPress.com, “post by phone” feature for the first time for a main posting.   Please leave your feedback if you like, dislike this method.   I am, as always posting the text version of the article and recipe.  If this turns out to be a popular method, I will continue to post by phone and text.  Let me know your thoughts!

PLEASE CLICK THE LINK ABOVE TO HEAR AN AUDIO TRANSCRIPT OF THIS BLOG POSTING.

Our destination today is another African nation.  If the bulbous northwest portion of Africa were a head looking across the Atlantic at South America, then Gambia would be approximately where the nose is.  To get there from Gabon we simply sail north from the Gulf Of Guinea around the point, past Liberia, Sierra Leone, Guinea, Guinea-Bissau and finally to the shores of Gambia.

Gambia was first colonized by the Portuguese in the mid fifteenth century.  Like many of its neighbors, Gambia was a lucrative port in the international slave trade.  At this time in history, the slave trade was controlled by several western European powers including France, England, Portugal and Holland.  Slaves were first brought to Europe to perform domestic tasks in wealthy European households.  As the West Indies and North America began to emerge as agricultural powerhouses, the trade soon moved west and continued throughout the eighteenth century.  Eventually the land near the mouth of the Gambia River was ceded to the English who maintained control in the country until independence was declared in 1965.

The English outlawed slavery in the British Empire in 1807 making them the first European power to do so.  As history shows, the awful trade in human chattel continued throughout the Atlantic basin for years afterward.  To this day there remains a lucrative slave trade in many parts of the world.  Although it is a more subversive and hidden practice today, it still affects upwards of 27 Million people globally. To read about it, follow this link.

Gambia is the smallest nation on the African continent.  In area it is slightly smaller than Jamaica.  The population is largely Muslim, English speaking and economically focused on agriculture.  The national dish of Gambia is called Domoda.  It is essentially a groundnut stew made with tomatoes, and peanuts along with some type of meat although it can be made as a vegetarian or vegan dish.

I have appreciated using the Congo cookbook as a reference for regional dishes from this part of Africa.  Their explanation of this dish is posted here.

“Domoda (or Domodah) is Gambia’s version of Sub-Saharan Africa’s ubiquitous Groundnut Stew. In its simplest versions, made without meat, it is basically a Peanut Sauce. It can be made with meat of some sort; usually beef or bushmeat. If made with chicken it is quite similar to Chicken in Peanut-Tomato Sauce.  Whatever form it takes, it is usually a peanut sauce, served over rice.”

This popular dish has spread throughout much of the region.  Peanuts are not native to Africa.  They first arrived sometime after 1560 when the Portuguese and Spanish landed on western Africa’s shores bringing the now popular legume with them.  Today, Peanuts are a major part of Gambia’s economy representing nearly 6.8% of GDP.

This dish and others from the region represent the crux of the thesis for this blog.  It is a popular local dish, created from BOTH local and imported ingredients, that provides not only staple nutrition including large amounts of protein, but also a dish that has become a part of the local culture through its popularity.   Variants of the dish can be found in nearly every sub-saharan African nation in and around the Congo and Gambian river basins.  In turn, Domoda and other dishes like it were brought to the Americas with the slave trade and form a part of the culture of the Caribbean and American culinary histories.  You can find variants of this and other West African dishes in the Americas, especially in areas where slavery was prevalent and where peanuts are a part of the local agriculture.  Evidence to this point can be found at this link which is one of many Americanized versions of a peanut stew that can be found with a quick Google search…

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Rating:

Appearance:  4 out of 5 (beautiful fall colors)

Aroma: 5 out of 5

Flavor: 5 out of 5

Total: 14 out of 15

Ingredients:

2 cups of peanut butter

1 large onion (chopped)

2-4 diced whole chili peppers (depending on your preference for heat)

2 liters water

2 whole lemons

2 cubes Maggi or Bouillon

4 medium bitter tomatoes (if available) or 4 tbsp tomato paste or 1 can diced tomatoes (1 of the three)

2lbs beef or chicken

1/2lb pumpkin or other squash/gourd

2 medium fresh tomatoes chopped

Salt and pepper to taste

Preparation:

Wash and cut meat into bite size pieces (chicken should be cut into larger pieces).

Lightly sear the meat in vegetable oil with the onions

In a cooking pan, boil the meat, onions and chopped fresh tomatoes in water for 10 minutes.

Add peanut butter and other ingredients, bring to boil stirring occasionally.

Reduce heat after 10 minutes and simmer for 45 minutes.

Serve with plain boiled rice.

I adapted this recipe to include elements of the Congo Cookbooks version of Domoda.  Here is the link to that recipe.

http://www.congocookbook.com/meat_recipes/domoda.html

NOTE: If you are using chicken then make sure you sear the chicken in a little oil or fat before boiling. The dish is also referred to as ‘Durango’ in Mandinka and as ‘Mafe’ by the Wollofs of Senegal.

Main recipe source: http://www.accessgambia.com/information/domoda-peanut-stew.html

add’l sources: http://www.ehow.com/about_5503519_history-african-peanut-soup.html

http://www.history.org/almanack/life/food/fdpnutsp.cfm

http://www.google.com/search?rlz=1C1RNNN_enUS374US374&sourceid=chrome&ie=UTF-8&q=American+Peanut+Stew#sclient=psy&hl=en&rlz=1C1RNNN_enUS374US374&source=hp&q=American+Peanut+Stew+recipes&aq=f&aqi=&aql=&oq=&gs_rfai=&pbx=1&fp=9b84a0f9b294c817

Our goal today is Ouagadougou (Wah-Gah-Doo-Goo) the capital city of Burkina Faso (Bur-kee-nah Fah-so).  Both go on my list of most interesting names of places to say.

Burkina Faso has suffered the woes of post-colonial withdrawal and the challenges of independence as much as any nation can.  With one of the lowest per capita GDP’s on Earth and hovering near the bottom of Human Development Indices Burkina Faso has been challenged like few other countries have.  3 Million Burkinabe people have been forced to move to neighboring Cote D’Ivoire to try to find work, mostly in agriculture.  In an impoverished region, resources are scarce and people do without staples or find creative solutions to their plight. 

To give you an example of the level of poverty found in this and other Western African states, the total nominal GDP for BF is estimated at 8.113 Billion dollars in 2008.  Compare this with an education budget for 10.9 billion in North Carolina alone and you can see the point.  NC has a total population of about 9.2 million, while Burkina Faso has a population of 15.7 million. Demand for resources outweighs the supply and leaves people in desperation.

Some of the issues facing Burkina Faso are the result of limited resources.  However, some of the problems’ can be traced to the leadership.  Freedom of the press is marginal at best, corruption is an issue and one of the best sectors for employment is the military or police service.  In particular the Presidential Guards are well funded.

Burkina Faso first became a colony in 1896 and it took more than two years of fighting native resistance to nominally conquer the entire territory.  This was similar to the strength of the warriors of Benin.  The French held power in BF till 1960 when independence was declared.  The name became Burkina Faso in 1984.  This can literally be translated to People of Integrity in local dialects.

Traditional hut in Burkina Faso - Photo from Wikipedia

During the years immediately following independence Burkina Faso’s leaders took the route of outlawing opposing political parties and formed a dictatorship.  Of course dictatorships eat themselves and eventually the leaders were replaced with more leaders who did much the same thing.  Poverty like politics is a circular morass that leaves the children with limited options but to fall into the same cycle.

The food of Western Africa is controlled by the local geography and produce.  The more fertile areas produce higher quality and quantities of grains, vegetables and protein sources.  Many of the dishes of this Sub-Saharan region originated with the need for inexpensive healthy and filling choices to feed impoverished people. 

The national dish of Burkina Faso is Riz au Gras.  The English translation is Fat Rice and this one pot meal is basically meat and rice with a stew mix of chilies and tomatoes.  Local Burkinabe chefs offer a variety of unique and delicious takes on this dish.  Try mixing it up for fun.

I found this dish to be a creeper.  What I mean is that the first bite is not exciting until after you swallow it.  The flavors begin to develop slowly but surely in the top and back of the mouth.  The third bite is when it gets real tasty.  The sauce ends up tasting like a spicy Marinara Sauce.  The rice is well cooked, not “al dente” after 25 minutes of cooking, but that doesn’t detract from the flavor which is compelling but not like fireworks in your mouth.  I tend to dumb down the spice a bit.  If I had left the full amount, I think it would have been more immediately apparent.  But I think I got it just right.  Play with the spice levels for a very satisfying and filling dish.  

CLICK HERE FOR A PRINTER FRIENDLY VERSION

Rating:

Appearance:  3 out of 5

Aroma: 3 out of 5

Flavor: 3 out of 5

Total: 9 out of 15

Ingredients:

500g rice

500g chicken meat (either chicken portions or cubed meat)

1 Maggi (or stock) cube or 2 cups Chicken Stock.

3 garlic cloves

2 Scotch Bonnet Chilies or another hot chili

1/2 onion, finely chopped

4 tomatoes, chopped

4 tbsp tomato purée

Oil for frying

Salt and black pepper, to taste

Preparation: (I have edited this for ease of preparation)

Grind the Chilies, Garlic tomatoes, and Onion with a processor or mortar and pestle to make a paste. 

Add 125ml oil to a large pan or skillet and spoon the chili and tomato paste into this.

Place the pan containing the oil and chili tomato paste on a medium high burner and cook for 8 minutes.

Place the meat in a large metal frying pan.

Use a little water to wash the mortar or processor bowl and add this to the pan along with the meat. Bring to a simmer and cook for 15 minutes.

Transfer the meat to the pan with the chili and tomatoes and stir-in to the 4 tbsp of tomato purée.

Add 1liter water and the Maggi cube and bring to a boil while stirring.

Add the rice (well washed).

Reduce to a simmer, cover and cook for 15 minutes.

Check the water, reduce to a very gentle simmer and continue cooking, covered, for a further 10 minutes (all the water should be absorbed).

Serve immediately.

Garnish with thin sliced onions and chopped peppers for more heat and flavor.

Serves 4 people

http://www.celtnet.org.uk/recipes/miscellaneous/fetch-recipe.php?rid=misc-riz-au-gras

Scant teaspoon cumin seeds
1 pound firm eggplant
1 small red onion, chopped (1/4 cup)
2 teaspoons red-wine vinegar
1 teaspoon sugar
2 tablespoons extra-virgin olive oil, divided
2 tablespoons chopped flat-leaf parsley, divided

Equipment:
an electric coffee/spice grinder

Accompaniment:
toasted pita

Toast cumin in a dry 10-inch heavy skillet (preferably cast-iron) over medium heat, stirring occasionally, until fragrant and dark brown (be careful not to burn). Cool, then grind to a powder in grinder.

Pan-roast whole eggplant in skillet over medium heat, turning frequently with tongs, until blackened and tender, 20 to 30 minutes.

Transfer to a cutting board and cut off and discard stem. Scrape flesh from skin and coarsely chop. Toss with onion, vinegar, sugar, 1 tablespoon oil, 1 tablespoon parsley, 1/2 teaspoon toasted cumin, and 1/2 teaspoon salt.

Serve in a shallow bowl drizzled with remaining tablespoon oil and sprinkled with remaining tablespoon parsley and toasted cumin.

African in origin, black-eyed peas are one of the most salient staples of African American cooking. They tend to cook quickly, but if they are old, it may take longer to prepare them. While canned black-eyed peas are available, I always make mine from scratch. In Southern lore black-eyed peas are thought to bring good luck when eaten in copious amounts on New Year’s Day. So my family slow-cooks them in a Crock-Pot every December 31.

1 cup dried black-eyed peas, sorted, soaked overnight, drained, and rinsed
1/2 medium onion, diced
1/2 cup raw peanuts
1 teaspoon minced thyme
1/4 teaspoon cayenne
1 tablespoon apple cider vinegar
1/4 cup plus 2 tablespoons water
1 teaspoon coarse sea salt
1/2 cup finely chopped green bell pepper
1 tablespoon cornmeal
5 cups coconut oil

• Remove the skins from the beans by adding them to a large bowl, filling the bowl with water, agitating the beans, and fishing out the skins that float to the top with a fine mesh strainer. Rinse beans well.

• In a food processor fitted with a metal blade, combine the beans, onion, peanuts, thyme, cayenne, vinegar, water, and salt and pulse until completely smooth. Transfer to a medium bowl, cover, and refrigerate for 1 hour.

• Preheat the oven to 200° F.

• Remove the batter from the refrigerator, add the bell pepper and cornmeal, and beat with a wooden spoon for 2 minutes.

• In a medium-size saucepan over high heat, warm the coconut oil until hot but not smoking, about 5 minutes.

• Lower the oil to medium high, and in batches of 5, spoon the batter into the oil, 1 tablespoon at a time. Fry, stirring around, until golden brown, about 2 minutes. If necessary, adjust the temperature to ensure that the fritters do not cook too quickly.

• Transfer the fritters to a paper towel–lined plate and allow them to drain. Transfer the drained fritters to a baking sheet and place in the oven to keep warm.

• Serve hot with Hot Pepper Sauce .

3 bunches sukuma wiki or collard greens

2 tablespoons vegetable oil

I large onion slices

3 large tomatoes chopped

1/2 chicken  or beef chilli cube

1 clove garlic (minced)

Salt and pepper to taste.

Preparation

Fry onions until golden brown, add garlic stir for about 3 minutes then add chopped tomatoes and mix together. Wash vegetables and add to pot, mix well then add very little water just enough to steam let it cook for about 3 minutes then add chilli cube, salt and pepper to taste. Leave to cook for about 5 minutes don’t over cook.

Serve with Ugali and fried chicken.

4 cups water ( serves 4)

3-4 cups maizemeal, cornmeal or polenta flour

Butter or margarine (optional)

Preparation

Boil water add the flour gradually and stir like you would do with porridge. Keep stirring to avoid any lumps until t becomes stiff. Add butter (optional) and flip pot and the Ugali will immediately fall on a plate. Shape it in a round cake like form.  Some people like to make little balls especially for children. Serve with fried chicken and Sukuma wiki or a beef, chicken, goat or vegetable stew.

1 cup wheat flour

8 Chicken drum sticks or thighs

1/2  teaspoon curry powder, cummin, garam masala, dhana jeera and paprika

Vegetable oil (eneough to deep fry)

 Salt to taste

Mix all ingredients together in a small bowl. Heat oil on frying pan until you start to see a kind of mirage on the oil. Reduce heat. Wash chicken pieces , salt lightly and coat pieces with flour mixtures.  Fry until golden brown. Drain on paper towels and serve with Ugali and Sukuma wiki.                                                    

2 cups green grams

1cup water

1 large onion

1 can diced tomatoes

2 cloves garlic(minced)

1/2 cup coconut cream

1/2 teaspoon dhana jeera, garam masala, tumeric

2 tablespoons vegetable oil, margarine or ghee

Salt and pepper to taste.

Preparation

Soak green grams overnight. Boil green grams. When cooked mash it up until it looks like a stiff paste. Fry onions and garlic until golden brown. Add tomatoes and spices together and cook together on low heat. Add the mashed up green grams and mix well. Add I cup water and leave to cook for 10 minutes on low heat. Add coconut cream and leave to cook for 5 minutes.

Serve with chapati or Rice.

Ingredients

4 cups wheat or brown flour
teaspoon oil
warmwater                                                                                                                                 Salt to taste

Preparation

 Mix dry ingredients. Add oil to mixtures then gradually add water to mixture and mix keep adding until you make a dough. Divide the dough into small balls, cover with a cloth and leave for about 30 min. Then roll out ball flat put some oil on it and roll it into a circle and leave for about 20 minutes or until you are ready to cook them.  Roll into circles then heat up a frying pan then add some oil to it place the chapatti on it and toss it add some oil on the dry side toss again and remove should take you about 3 min max for each chapatti. Serve with green grams sauce, beef , chicken or goat stew.

Ingredients
2 cups of basmati rice
4 cups water
3 cloves
½ teaspoon black pepper
1 cinnamon stick
½ teaspoon cumin seeds or powder
2 tablespoons ghee
½ teaspoon cardamoms powder (if fresh ground)
1 onion medium sized

Method
Fry the sliced onions and ghee until soft
Add all the herbs to the onions
Reduce heat
Add rice and mix together
Add salt to taste
Add water reduce heat and leave to cook

Garnish with fresh coriander and Serve with chicken or beef stew.

Old Fashioned Gingerbread

This is fun to make with children, because of the chemical reaction when you add the molasses, water and soda. It also tastes delicious!

3 cups all purpose flour
4 teaspoons freshly grated ginger
2 teaspoons cinnamon
1/4 teaspoon ground clove
2 sticks (1 cup) butter
1 cup dark brown sugar, packed in tight
1 cup blackstrap molasses
1 cup boiling water
2 teaspoons baking soda
2 large eggs

Preheat oven to 350 degrees and butter a 9 x 13 pan.

Sift together flour, cinnamon and cloves, add ginger and mix all together.

Cream butter and brown sugar in a separate bowl.

Stir molasses and boiling water in a large bowl, add in baking soda (this is the fun part, and the mixture gets all fizzy!)

Add flour and molasses mixture to butter mixture, mixing until all is smooth, then add eggs, and continue beating.

Pour batter into pan and cook 55 – 65 minutes – the smell will drive you crazy, it smells so good when it starts cooking.

Cool on a rack 10 minutes, then cut gingerbread while still soft.

Serve with whipped cream and a glass of milk. Yummmm.