BENNE CAKES

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• 1 cup packed Brown Sugar

• 1/4 cup Butter, softened

• 1 Egg, beaten

• 1/2 tsp. Vanilla Extract

• 1 tsp. Lemon Juice

• 1/2 cup All-Purpose Flour

• 1/2 tsp. Baking Powder

• 1/4 tsp. Salt

• 1 cup toasted Benne* (sesame) Seeds

• Oil to coat cookie sheet

 

Preheat oven to 325º. Oil cookie sheet. Cream together brown sugar & butter. Stir in egg, vanilla & lemon juice. Add remaining ingredients and mix well. Drop by teaspoons on cookie sheet, 2" apart. Bake 15 minutes or until edges are brown.

 

* The word benne is said to have come to the Americas from Nigeria, along with the seeds.

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BLACK-EYED PEA SALAD

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• 2 16-oz. cans black-eyed peas, well drained

• 1 tsp. salt

• 3 Tbsp. cider vinegar

• 2 Tbsp. chopped fresh basil, or 3/4 tsp. dried

• 2 garlic cloves, crushed through a garlic press

• 1 tsp. sugar

• 1/4 tsp. freshly ground black pepper

• 3/4 cup olive oil

• 1 medium onion, finely chopped

• 2 celery ribs, finely chopped

• 1 small red bell pepper, seeded and finely chopped

Drain black-eyed peas. In small bowl, whisk together next six ingredients. Gradually whisk in oil until basil vinaigrette is smooth. In medium bowl, combine all ingredients. Cover and chill at least 2 hours.

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FRYBREAD 

(Mohawk style)

 

• 3 cups Self-Rising Flour

• 1/2 tsp. Salt

• 1 cup warm Water

• Oil for frying

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Combine flour and salt in medium bowl. Add warm water in small amounts, kneading dough until soft but not sticky. Adjust flour or water as needed. Cover bowl and let stand about 15 minutes.

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Pull off egg-sized balls of dough. Roll or pat into fairly thin rounds. Fry rounds in hot oil until bubbles appear on dough, then turn and fry on other side until golden. Serve hot, plain or sprinkled with powdered sugar or honey.