Bujeas are always made from vegetables. They are usually eaten with the native bread instead of rice. Here again the everlasting onion is in evidence, for bujeas are always fried with onions. They are made from any kind of vegetables or green tops of vegetables. Potato bujea is one of the most popular.

Potato Bujea.

To a pound of potatoes take two medium sized onions and one green mango pepper. If the pepper cannot be had, use the tops of onions and a little cayenne. Fry the onions, and when nicely browned add the potatoes and peppers. If potatoes are medium-sized, cut each potato in four pieces. Add four tablespoonfuls of water and if hot food is liked, a good sprinkle of cayenne. If more water is[55] needed, add a couple of tablespoonfuls more. Cook very slowly. Use plenty of oil or crisco in frying the onions. This is good with old potatoes, but is best with new ones. Tiny new potatoes are fine cooked in this way. They do not need to be scraped. Just washed thoroughly and cooked whole.
Banana Bujea.

Take half a dozen not too ripe bananas, cut them in pieces, and allow them to lie in weak salt water for a while. Slice two green mango peppers and half an inch of green ginger; also cut in tiny bits a clove of garlic. Brown a sliced onion in butter or crisco. Then add the bananas, peppers, etc. When the fruit softens stir in half a cup of cocoanut; any unsweetened kind will do. Cook a few minutes longer.
Summer Squash Bujea.

First peel the summer squash. Then cut in very thin slices. Fry an onion and sliced green pepper together; then add the summer squash. Add very little water. Simmer until done.
Cabbage Bujea.

Cabbage bujea is made just as other bujeas are, excepting it is usually acidulated. Sometimes fresh cocoanut is cooked with the cabbage and sometimes a little shredded salt fish is added.
Radish Bujea.

In India radishes are cooked just as other vegetables, and radish bujea is very popular. Peppers are not used in making this, but the young tender leaves of the radish plant are used instead. While the onion is frying, parboil the leaves, drain them, and add them to the sliced radishes and onions.

Tomato Bujea.

This is a fine bujea. One never cares for meat when this is served. Fry a large sliced onion and a mango pepper together until nicely browned. Remove from the pan and fry in the same pan six sliced not too ripe tomatoes. These should be dipped in batter and then breadcrumbs before frying. When tomatoes are nicely browned add onions and peppers. Do not add any water to this bujea. Heat very slowly until well blended.

Eggplant, okra, pumpkin, string beans, cauliflower, in fact most any vegetable may be cooked in this way. One general rule will suffice: Fry the onions first in plenty of crisco or oil. If desired, fry also top of onions. Then add prepared vegetables and a little water. In most bujeas, peppers or pimentos are used. Cook slowly. Vegetables like eggplant had better be soaked in weak salt water before cooking.

AN INDIAN PRINCE