Johnnycakes (Journeycakes)

From Sally Buxton.

1 cup cornmeal
¼ teaspoon salt
2 teaspoon sugar
1 cup water
2 Tablespoons oleo
¼ cup milk (regular or soy)

In a bowl, combine cornmeal, salt, and sugar. In a small saucepan, heat water and oleo to boiling. Pour hot liquids over the cornmeal mixture and stir well. Add the milk and mix well. Heat griddle with equal parts oleo and oil. Drop batter from large tablespoon, forming 4-inch cakes. Turn when crisp on underside. Serve with butter and syrup or with meat and gravy.

RECIPES FROM THE
MISSION COMMITTEE
WEST AFRICAN LENTEN MEAL

Held March 21, 2004

White Bean, Spinach and Groundnut Sauce

Groundnut Stew

Abidjan Cabbage Salad

Johnnycakes (Journeycakes)

Banana Chutney