7 cups of flour

1 3/4 cup of milk

1 egg

1 1/4 teaspoons of salt

2/3 teaspoon of sugar

1 tablespoon of cooking oil

1 1/4 teaspoons of baking powder

1 onion mashed

Instructions:

Mix all ingredients together. Take dough and roll out onto a hard surface with a rolling pin and cut into pieces.

Grease a frying pan on low heat. Place pieces of dough individually on the frying pan. Cook 2 to 3 minutes per side on low heat. Serves 5.

2 lbs tilapia

1/3 stick of salted butter 

half onion chopped

half green pepper chopped

1/8 cup of cream 

1 cup of water

1 1/4 cup of milk

1 teaspoon of white pepper

3 pieces of bouillon

parsley

Instructions:

Cut fish into large pieces and fry with cooking oil on a frying pan on low heat for 5 minutes.

Grease a separate frying pan with butter on low heat and toss in the chopped onion and green pepper, white pepper, cream, bouillon, parsley, milk and lastly water. Increase the heat to low medium and stir. Let sit for 10 minutes and add it to the fish fillet. Serves 5.

2 lbs chicken

1 egg

1 onion

1 green pepper

tomato paste

1 teaspoon of white pepper

dash of salt

3 pieces bouillon

1/2 teaspoon chicken masala

1/2 teaspoon mashed garlic

half of a lemon

skewer sticks

Instructions:

Cut 1 kg of raw chicken into small cubes and place them in a mixing bowl.

In a separate bowl, add the egg, white pepper, bouillon, chicken masala, mashed garlic and lemon juice then mix all together, pour over the chicken and mix.

Grease a frying pan and pour in the chicken mixture. Stir on low medium heat for 15 minutes until cooked.

Grease another pan and fry chopped onions and chopped green pepper until fully cooked. Then add tomato paste, salt and water and stir. Cook on low medium heat for about two minutes.

Stack the chicken onto a skewer stick piece by piece. One stick can be filled with 5 pieces of chicken. Smear sauce on chicken brochette sticks and grill or bake at 300 degrees for 3 minutes. Wait until they dry and serve them hot. Serves 5.