Sorrel Drink

3 lbs Sorrel
2 Cinnamon sticks
1 Bay Leaf
White sugar
3 lts water

Method
Remove seed from sorrel fruit and bring to boil in one liter of water, cinnamon and bay leaf. Remove from heat and strain, sweeten with sugar to taste. Allow to cool and enjoy.

Black Fruit Cake

1 lb Butter
2 Cups Sugar
2 Cups Evaporated Milk
1 Doz. Eggs
1 tbsp ground spice
2 tbsp essence
2 tbsp baking powder
1 lb raisins
1 lb prunes
2 cups of browning
2 cups molasses
1 bot. Cherry brandy
3 lbs Flour sifted

Method
Grind raisins and prunes and soak in half of cherry brandy before hand and set aside. Cream butter and sugar until fluffy. Add eggs one at a time until fully incorporated. Add milk, essence and spice. Mix in fruit mixture, browning and molasses. Incorporate flour one cup at a time and then add baking powder. For darker mixture add more browning. Spoon out mixture into greased and floured cake pans and bake in 350 F oven for 45 minutes or until inserted tester comes out clean. While cake is still hot soak with remaining cherry brandy and allow to cool.

Cassava Pone

5 lbs Cassava grated
1 Dry Coconut grated
3 lbs Pumpkin grated
3 lbs Sweet Potato grated
1 Butter
Brown sugar to taste
2 tbsp Essence
1/2 lb Raisins (optional)


METHOD
Mix all ingredients together in a bowl. Add to a big greased baking dish and bake in 375 F for 45 minutes or until edges turns brown. Remove from heat and allow to cool. Slice up and enjoy.

Local Ginger Beer

1 lb ginger grated
3 l water
1 tbsp essence
Sugar to taste

METHOD
Soak grated ginger in 1 l of water over night. Strain and discard pulp, add remaining water, essence and sweeten to taste. Bottle and store in cool place. For stronger ginger flavor use less water.

NB: This drink goes well with sweet bread.  ENJOY!