It has been fun experimenting with the different kinds of ingredients that are available in Accra. Many come from Europe. After baking with Sister Tagoue, I started using the "margarine" that is a staple of bakers in this area.
It is called Cook's Margarine and comes from Holland. It is creamier than Crisco and doesn't melt on the counter. In fact, that is where I leave it. It comes in big and little tubs and I have never seen it as a brick in the grocery shelves. Actually I have no idea where it can be bought as my friends go into the market and bring it back.
As a side note, my flour, rice, margarine, and fresh vegetables, bananas, and apples all come from the market where my friends go in to dicker and bring me back a deal. I know if I show up the price will immediately jump. So it is nice to have friends.
This "margarine" is excellent in almost everything I have tried - with the exception of sugar cookies. It did not do well in place of butter. I made another batch for the kids at the OSU library. Evidently butter cannot be replaced in some recipes. This is a nice baking ingredient. I don't think I could use it for toast or such. Since we don't eat much bread except in sandwiches, it isn't an issue. So I give this "margarine" a qualified thumbs up. Good for baking!
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