Well, I’ve included a couple of my own for your own use. Feel free to use these recipes for your next family reunion and enjoy the feast that is sure to come.

1) Cinnamon Pork Roast
Yield: 6 servings
Ingredients:
• 3-1/2 to 4 pounds boneless center-cut pork loin roast
• 2 tablespoons cinnamon
• 2 tablespoons salt
• 1 teaspoon freshly ground white pepper
• 2 tablespoons sugar
• 1 onion (about 1 / 2 cup), grated
• 4 cloves garlic (about 2 tablespoons), minced
• 1 or 2 tablespoons soy sauce
Recipe Properties:

Combine cinnamon, pepper, salt, sugar, onion and garlic. Mix in a tablespoon of soy sauce. If not spreadable, add another tablespoon of soy sauce. Rub mixture into loin. Refrigerate 3 hours during the night. Grill pork over medium-low indirect fire 1-1/4 to 1-1/2 hours or until internal temperature is 155 degrees F. Let stand for 5 to 10 minutes before cutting into thin slices.

2) Raspberry Glazed Ham
Ingredients:
1 (4-5 lb.) fully cooked boneless ham
2 Tbsp. lemon juice
1 / 3 c. seedless raspberry jam red
1 / 4 c. dry white wine
2 tsp. cornstarch
1 tbsp. butter

Recipe Properties:
Score ham in diamond pattern, if desired. Place on rack in a shallow baking dish. Bake, uncovered, in 325 degree oven for 1-3/4 hours. Meanwhile, in a small saucepan, combine the wine and lemon juice in maize. Add about half of the jam. Cook and stir until thickened and bubbly. Stir in remaining jam and butter. Heat and stir until the butter melts. Brush ham with raspberry glaze. Bake 10 minutes more. Spoon remaining glaze over the ham. Garnish with watercress, if desired.

3) Scalloped Zucchini

Ingredients:
• 2 small zucchini, sliced ​​and peeled
• 1 egg, beaten with one fourth cup of whole milk
• 1 oz cheese pepper
• 1 small onion, chopped
• 1 to 2 slices white bread, torn into pieces
• 4.1 ounces or four ounces fresh mushrooms, chopped if large
• 1 ounce chorizo
Recipe Properties:

Mix all ingredients in a casserole dish with butter. Bake at 350F for about 30 minutes. Easy dish to make, goes great as a side dish.

They are usually starchy and Nigerians love to cook with lots of pepper and spices, especially the south and southeast. This recipe uses all local ingredients to create a tasty and nutritious meal.

These recipes celebrate the traditional food of Nigeria: -

Egusi Soup

Ground seeds Egusi give this soup a unique color and flavor. If you can not find Egusi seeds in your store, you can substitute pumpkin seeds or nuggets that you can find in supermarkets in Latin America. This soup is thickened with flour ground from seeds of pumpkins, melons, pumpkins and squashes, many of which are native to Africa.

200 g Water Leaves
50 g of seeds Egusi
1 teaspoon Dry Ground Red Pepper
1 medium onion
100ml palm oil
10g dry land lobsters
120g fresh tomatoes
100ml water
Salt and pepper to taste

Wash the water leaves well in clean water and fresh.
Mix or spray the onions, tomatoes and egusi seeds until smooth.
Add the dried chili and fry in palm oil for five minutes.
Add the water, put lid on and cook for five minutes.
Now add the water leaves, replace lid and cook for five minutes.
Finally, add the crawfish and seasonings, heat through well.

Serve with pounded yam or cooked rice and a beef stew, to provide protein.
Alternatively, serve with EBA, fufu or any suitable carbohydrate.

Okra curry

This traditional recipe for okra (or Okro, as is known in some parts of Nigeria) is one that can be created anywhere in the world, using ingredients that can be found at any local store.

The word “gumbo” comes from Africa and means “lady fingers” in Igbo, a language spoken in Nigeria. Although Okra originated in Africa, is now available worldwide. Some people consider Okra alone is very pretentious, but this tasty recipe makes good use of their property.

When buying fresh okra, look for young pods free of bruises, tender but not soft, and not more than 4 inches long.

500g Okra
2 onions
180g oil
3 cloves garlic
2 tomatoes
2 teaspoons curry powder
½ teaspoon saffron
A pinch of black pepper
½ teaspoon salt

A slice of onion finely and fry lightly in oil.
Mix the remaining onion, tomatoes and garlic.
Add this puree to the frying onions.
Add the spices.
Fry gently for five minutes.
Top and tail and cut okra into pieces about one inch thick.
Add the spices and cook gently for 10-15 minutes.

Serve with steamed rice and a meat stew, for protein.

With thanks to the Nigerian people, which made us so welcome in his house, gave us a love of traditional Nigerian food and helped us overcome the fear of eating with your fingers!

In Alabama Barbecue Sauce mayonnaise traditional uses as a base instead of tomato sauce, vinegar, or any other typical barbecue sauce over bases. It is clearly a favorite region. Bob Gibson of Decatur, Alabama, is credited with inventing the white sauce in 1925. Friends and family were first treated with this secret recipe sauce on chicken and pork at weekend barbecues where boards were nailed to trees for tables. Today, this famous mayonnaise-based condiment is traditionally used for watering chicken, seafood and pork.

White BBQ Sauce is synonymous with the state of Alabama as the legendary “BAMA” football program. BBQ Sauce intriguing flavor complements salads and White is an excellent baste for pork, chicken and turkey. You can also use the white sauce as an ingredient to add an extra kick to your favorite salad or potato salad. However, because the shelves of your local grocery store are dominated by the many incarnations of tomato-based sauces and barbecue sauce is white as a regional anomaly, most people outside of Alabama have not tested this mixture of flavors.

Like many barbecue sauces you want to apply this only at the end of your grilling or smoking. Will breakdown and separate if heated too long. Use this sauce over chicken and turkey. It is also good on pork. Alabama White Barbecue Sauce has a tangy flavor that is a great addition to grilled foods.

White BBQ Sauce is a unique experience. Use this recipe when grilling chicken, lightly brush over chicken during the last minutes of cooking. This sauce is also great for diving and keep some sauce aside for passing at the table.

Recipe for barbecue sauce

Ingredients:
A quart mayonnaise
4.3 quart apple cider vinegar
1 / 2 cup corn syrup
1 / 4 teaspoon cayenne pepper
Prepared horseradish
Lemon juice
Salt and freshly ground black pepper

Instructions:
Place all ingredients in a blender or large food processor. Mix for 1 minute or until well blended and sauce is smooth. Pour the sauce into a large container or bowl.