COLORISM (Colorism essay) by KOLA BOOF POEM HONORING WARD CHURCHILL FORECAST 2010--"VIRGINS IN THE BEEHIVE" by Kola Boof MSNBC INTERVIEW with Kola Boof INTERRACIAL ADVICE ON BECOMING A WRITER by Kola Boof Kola Boof on INTERRACIAL LOVE The Assassination of Dominic Dim Deng Deng Ajak--Hero of Sudan HOW TO GET A MAN (Guaranteed) By Kola Boof Smear Campaign Against Kola Boof Satan's Black Swagger: Reflections by Kola Boof In Honor of Christopher Okigbo by Kola Boof Kola's Secret Perfect Gravy with no lumps in 5 minutes! Kola Boof making Different Kinds of CORN BREAD Kola Boof's Macaroni and Cheese Kola Boof's Bitch-Burn Deviled Eggs, Football Sandwich Yam & Shrimp Stew...African Rice By Kola Boof Kola Boof: Sweet Potato Pie w/CreamCheese Bottom Kola's "Kiddie Roast" recipe for kids How to SAVE "rainwater" for cooking Kola's Version: SPICY Lamb Soup The 12 Mothers of Kola Boof (Influence) Brine TURKEY for Holidays! by Kola Boof SIDE DISH: Kola's White Marble Vegetarian Salad SIDE DISH: Kola's Greek Party Waffles SIDE DISH: Traditional Arab Sweet Potato Casserole DRINK RECIPE: Kola's Wedding/Honeymoon Drink Drink Recipe: "Creamy Mary" Joan Crawford's Famous Meatloaf Recipe Kola Boof's tips Tenderizing Meat Kola Boof's Homemade Perfumes FISH STICKS Kola Boof's Sudanese Jollof Rice KOLA BOOF RECIPE Blog Kola Boof's SLICK CHICK CORNBREAD recipe LENA HORNE: Soule/Sahra, A POEM by Kola Boof Kola Boof's Ghetto Kola Bar-B-Q Sauce RECIPE: Kola Boof's Pepper Steak REFLECTIONS: Kola Boof

Kola Boof's
"Different Kinds of CornBread"

Kola's 25 Minute Cornbread (*traditional SOUL FOOD)

Reach over there & get you 2 mixing bowls...

One is for Dry stuff...and one for liquid ingredients.

Get you a skillet (preferrably 10 inches thick)...oil the skillet real good
and pop that in the oven at 425 degrees so it can be heating up.

In your Dry Mixing Bowl

Add 2 cups of Cornmeal
1 1/2 cup of Flour
1 teaspoon of Baking Soda
1 teaspoon of baking powder
(Optional) 1/2 cup of Sugar

*Mix that around a little with wooden spoon.

In your Liquid Mixing Bowl

2 Cups of Buttermilk
3 eggs
quarter cup of Melted Butter

 Mix that really good.

POUR your liquid mixed ingredients into the dry ingredients and
mix that up really, really good.

Pour it into your skillet and bake it for 25 minutes.

When it first goes into the skillet...make you a small cup of melted
butter to brush over the top of the corn bread towards the end.

Kola's "Slick-Chick" Corn Bread
(real "buttery" delicious--this is my shit)

Get 1 large bowl (bowl #1) and 2 cereal Bowls, sista. 

In bowl #1 (large bowl) put 2/3 cup Softened Margarine/butter
with 1 cup of sugar. Mix that into a "creamy-like" texture.

IN bowl #2 mix 3 eggs with 1 1/2 cup of Milk.

Take bowl #3 and mix 2 &a3rdCup Flour, 1 cup of cornmeal
4 1/2 teaspoons baking powder and 1 teaspoon of salt altogether.

Grease your Skillet good and put that in the oven on 400 degrees.
(NOT 450 degrees like with the other cornbread...but 400 degrees
for this SLICK-CHICK bread.)

TAKING TURNS--add some of Bowl #2 to the large bowl, Bowl #1.
Then add some of bowl #3 to it....back and forth; #2 and #3 into
Bowl #1 until all of it is mixed really well in Bowl #1.

Once everything is integrated well in Bowl 1, you're ready.

Now Bake that shit for 30 minutes. Delicious BUTTERY cornbread!


Mediterranean Corn Bread

Do everything the same as you're making 25 minute corn bread
EXCEPT...replace the Buttermilk with MILK and you definitely add
at least 1/2 cup of Sugar.

Mix your batter the same, but use Milk (and 1/2 cup Sugar).

NOW (this is easy, but you have to pay attention)...

"before" you do the batter for the actual cornbread, you
need to prepare the following in a mixing bowl like it's a Salad:

1 cup Cooked Coos-Coos
1 cup Bacon Bits
A "gash" of chopped Parsley
1 minced clove garlic
1 tablespoon Cumin
1 tablespoon crushed pepper

Prepare in Separate Saucer:

1 Cup Chopped Pink Shrimp (small) *Oiled & seasoned with
Cumin & Tumeric & Cayenne Pepper

About 5 or 6 Spinach leaves, wilted in oil, then steamed by adding
a little water to the leaves---the leaves are the BED for your Shrimp
Stuffing that goes in middle of cornbread.

ONCE YOU'VE MADE YOUR "Normal CornBread Batter"---

Mix in the Coos-Coos, Bacon,Spices...into the Cornbread Batter,
Mixing that in really good so it's all throughout the batter.

Once that's mixed in.

FILL HALF YOUR SKILLET with the CornBread Batter.


Once you have the Skillet filled....take your Spinach leaves and pad
them around the top of the batter to form a Green Spinach bed.

Once the whole top is covered in the Wilted Spinach bed...THEN you
spoon your chopped "seasoned" Pink Shrimp all over the spinach bed.

That's your Middle-layer stuffing....

NOW you take the rest of your CornBread batter and cover the shrimp
until you've filled the Skillet to normal rim. All you see now is the Spiced
Corn Bread batter.

Bake that for about 30 minutes.

While it's Baking...make your Mediterranean Topping.

You don't have "Tamarind" use ORANGE juice.

1 tablespoon orange juice
3 tablespoons Confectionary sugar
1 tablespoon Cayenne Pepper


Once the CornBread is smooth the paste over the top of
the Corn Bread and add olives, hot peppers and raw onion on top
of the corn bread.