• 30 grams of dry hibis­cus leaves

• 20 grams of fresh ginger

•3 grams of ‘hwentia’

• 3 grams of cloves

• 150 grams of sugar

• 300 ml water

2 tablespoonful of honey

2 tablespoonful of dates

Preparation

• Sort hibiscus leaves to remove stones

• Peel and wash ginger

• Blend ginger, hwentia and cloves

• Boil hibiscus leaves with blended spices

• Boil water and pour over hibiscus leaves for 30 min­utes

• Add blended spices and stir to mix well

• Cover and leave to stand until colour is extracted

• Leave mixture to cool

• Strain liquid and sweeten to taste (common sweeten­ers – sugar, honey or fruit juice)

• Add flavour (optional)

• Serve chilled

 Ingredients

• 100 grams of groundnuts

• 3 tablespoonfuls of salt

• 330 ml water

• 2 cups of sea/river sand

Preparation

• Remove foreign materi­als like stones or dirt from groundnut.

• Wash it to make it clean.

• Put water on groundnut in saucepan and add salt.

• Cover and allow to boil

• Strain water off. Spread out and leave in the sun to dry

• Heat pot with sand (en­sure the sand is hot enough)

 Pour in the dried ground­nuts and stir (to roast)

• Stir occasionally over low heat to avoid burning of the groundnuts

• Check for doneness by peeling and/or tasting a seed of groundnut

• Bring off fire when groundnuts are light brown in colour and roasted

• Pour into a metal col­ander or cane basket and shake to separate sand from the roasted groundnuts

• Spread out to cool and serve with corn, millet or sorghum porridge, fried or roasted