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User talk:Favkinstin27

A page you recently created, Adalu(Beans and corn porridge), has been moved to Cookbook:Adalu(Beans and corn porridge). Please ensure that all Cookbook recipes are created within the Cookbook.--Xania   talk 13:37, 6 May 2022 (UTC)

Nkwobi
Also, Nkwobi has been moved to Cookbook:Nkwobi.--Xania   talk 13:42, 6 May 2022 (UTC)

Copyright violations
Two pages you created have been deleted as copyright violations:

 * Cookbook:Agidi jollof
 * Cookbook:Black soup (omoebe)

Please do not copy/paste text from sources.

When you create a cookbook page, you should get the message "STOP NOW from directly copying a published recipe. Doing so is a copyright violation, and it WILL BE DELETED, and administrative action can be taken against offenders. Over half of recipes created here are copyright violations and end up deleted. If you claim to own the copyright please follow the instructions at WB:DONATE first. Per policy, recipes in the Cookbook are named using title case. "

for your information.

-- Jules (Mrjulesd) 02:12, 8 May 2022 (UTC)

Thank you and it is well noted. B.Korlah (discuss • contribs) 05:16, 8 May 2022 (UTC)

 * thanks for that. Just to note that the tool I use for copyright detection is https://copyvios.toolforge.org/ . It detects possible copyright problems, and it may be of interest to you. -- Jules (Mrjulesd) 10:41, 8 May 2022 (UTC)

@user:Mrjulesd, thanks so Much. The site would be very useful. Thank you B.Korlah (discuss • contribs) 10:46, 8 May 2022 (UTC)

Page move
I have moved a page you have created, Chicken shawarma, to Cookbook:Chicken shawarma.L10nM4st3r / Roar at me 11:31, 9 May 2022 (UTC)

Please stop creating pages in the wrong place
Another page you created, Nigerian chicken pepper soup, has been moved to Cookbook:Nigerian Chicken Pepper Soup. Please make sure that any Cookboook pages are created with the Cookbook: prefix and make sure that each word of the title is Capitalized.--Xania   talk 11:58, 9 May 2022 (UTC)

Final warning
Do not create any more pages containing copyright violations, such as Cookbook:Nigerian Coconut Rice or Cookbook:Beans and Yam Porridge.

This is your final warning. Further problems may result in you being blocked from editing.

Please contact me if you don't understand this. -- Jules (Mrjulesd) 23:09, 19 May 2022 (UTC)
 * I fixed a typo in this message.L10nM4st3r / Roar at me 09:11, 20 May 2022 (UTC)

You are now a reviewer
Hello. You were recently automatically promoted to a reviewer. That means you can flag others' edits, if that interests you. L10nM4st3r / Roar at me 21:22, 28 June 2022 (UTC)

Blocked
You have been blocked for repeatedly violating the Terms of Use by posting copyright material, which you have been warned about several times and not responded. The block will expire in one month but will be extend until you engage in conversation here and confirm that you understand what you are doing is wrong and agree to stop. In addition your Reviewer rights have been revoked. MarcGarver (discuss • contribs) 08:15, 30 June 2022 (UTC)
 * Umm, how can he/she discuss this if talkpage access is disabled? L10nM4st3r / Roar at me 20:51, 30 June 2022 (UTC)

I acknowledge that i might have vandalised the rule. I accept punishment.
 * Blocks are not a "punishment", but a way to "protect the wiki from harm". L10nM4st3r / Roar at me 12:52, 2 July 2022 (UTC)
 * I have reason to believe that you own the recipes, based on your talkpage on en.wikivoyage. Is this true? L10nM4st3r / Roar at me 13:24, 5 July 2022 (UTC)
 * Or I could be mistaken. L10nM4st3r / Roar at me 13:29, 5 July 2022 (UTC)
 * Yes, created them myself Favkinstin27 (discuss • contribs) 13:48, 5 July 2022 (UTC)
 * Okay, I will remove the block. You have had several warnings, so you should consider this the "last warning" and avoid any future copyright issues. MarcGarver (discuss • contribs) 14:49, 5 July 2022 (UTC)
 * To check—if Favkinstin27 purports to be the creator/owner of recipes that get flagged by copyvios.toolforge.org, should they not be following the protocol for donating the content to wikibooks and explaining/documenting this on the recipe's talk page? Otherwise it really looks like wholesale copying from other websites and food blogs. -- Nostriker (discuss • contribs) 18:12, 5 July 2022 (UTC)
 * For context: I regularly check/monitor recipes for copyright violations, and if a page gets flagged and has text that is obviously identical to that on another website, I can only assume that it has been copied without permission unless it has been very clearly donated. -- Nostriker (discuss • contribs) 18:15, 5 July 2022 (UTC)

Incomplete recipes
Hi @Favkinstin27. The following recipes you contributed to the cookbook have been incomplete for many months. They are missing quantities and cannot be made. Please complete the recipes, or they are likely to be deleted. Thanks —Kittycataclysm (discuss • contribs) 23:22, 23 June 2024 (UTC)
 * Cookbook:Nigerian Coconut Bread
 * Cookbook:Cassava Bread
 * Cookbook:Agege Bread

title: User talk:Favkinstin27


text:
Cookbook:Nigerian Bean Porridge

Bean porridge is a Nigerian food eaten by every tribe in Nigeria. There are three main varieties of beans used to make this dish: honey beans, black-eyed peas, and Nigerian brown beans.

Ingredient

 * Dried beans (honey beans/black-eyed peas/Nigerian brown beans)
 * 2 large onions, chopped
 * Palm oil
 * Maggi (bouillon cube)
 * Ground crayfish
 * A few pieces of fresh tomato
 * Fresh scotch bonnet or habanero pepper
 * Smoked panla fish

Procedure

 * 1) Pick over the beans to remove stones and other unwanted items.
 * 2) Put the beans in a clean bowl, and run under clean running water to wash them.
 * 3) Boil water in a pot, and add the beans. Boil for 5 minutes, then strain and let run under cold water. Fully drain the beans.
 * 4) Add the parboiled beans, chopped onion, palm oil, and bouillon cube to a pot. Cover with water, and simmer until the beans are tender.
 * 5) Blend the crayfish, tomatoes, and pepper into a smooth paste.
 * 6) Heat a pan. Add the tomato paste, panla fish, and salt/bouillon to taste. Fry for 5–7 minutes.
 * 7) When the beans are soft and the water is reduced, stir in the fried paste and panla fish. Cook for 5–6 minutes.
 * 8) Serve the beans porridge with pap (ogi), plantain (dodo), and/or bread.

license: Creative Commons - Attribution Share-Alike - https://creativecommons.org/licenses/by-sa/4.0/

title: Cookbook:Nigerian Bean Porridge


text:
Cabinet Vision: The Last Mile/User-Controlled Standards Techniques

Introducing ULUCVUCS
Hexagon doesn't provide a name for the language used to write UCSs. Names are useful shorthand, and so, this document will call the UCS language "ULUCVUCS", which is an acronym for "The Unnamed Language Used by Cabinet Vision for User-Created Standards".

System Parameters versus Custom Parameters
System Parameters are those data members of the Object Tree provided by Cabinet Vision. Most of them are listed in the User Created Standards | System Parameters or User Created Standards | Material Parameters pages of the Help File. Custom Parameters are Parameters with names the user invents and types the user specifies. Custom Parameters never change the state of the model until their value—or an expression calculated from one or more of their values—is assigned to a System Parameter. In this sense, they are almost always akin to "temporary" variables. The main exceptions would be when they are used in "delayed evaluation" or to transmit their values into the Report Center through the Part.Parameters field.

Data Types
The best practice is to always declare a custom Parameter's data type when you create it or assign to it unless you intend for it to be a floating-point value (which is the default type when no type is specified). Prior to CV 12, CV was more forgiving about custom Parameters with undeclared data types than in later versions. So, for example, when looping through indexed Parameter names (e.g. FS@{fs_index}.DY) CV used to allow the indexer (in this case "fs_index") to be created and assigned to without a data type. In newer editions, if the indexer is left with an undeclared data type, the above expression would evaluate to "FS@1.00000000.DY", rather than "FS@1.DY" on the first time through the loop. Since there is never a system Parameter named "FS@1.000000000.DY", this expression would refer to a null Parameter. System Parameters retain their data type permanently. It is not necessary to declare a data type when assigning to a system Parameter.

Bear in mind that—in contrast with most other languages—Parameters (i.e. variables) do not automatically retain the data type they were first declared with on subsequent assignments. So, when you declare and assign my_param = 90, and then reassign it later to my_param = 80, on the second of these two assignments, CV changes its data type to the default type of. So, even when you have already established a data type for a custom Parameter, you must repeatedly specify its data type on subsequent value assignments unless you want its data type to change to.

Delete Temporary Parameters
The Object Tree in CV can get cluttered, and when this happens, it becomes more difficult and error-prone to assess the state of the model it is describing. Custom Parameters are used mainly to hold temporary values that later supply values for system Parameters. In practice, you can usually delete custom Parameters in the same UCS that declares them, and it is good practice to do so. The only exception would be when using "delayed evaluation". In order to assist in determining which custom Parameters should be deleted, it is helpful to give them a special prefix such as "t_", so that they group together in the Object Tree. That way, if you forget to delete some, you don't end up with your Object Tree polluted with various Parameters that you're not sure whether or not you can safely delete.

"Where is this Parameter Coming From??"
It can be difficult to find the location in your UCSs where a Parameter is being declared and assigned to. In the Report Center, there is a helpful CV Report called "User Created Standard List". You can run that report, click inside the window where its contents appear, press CTRL-F, punch in the name of the Parameter you are interested in, and click "Find Next" repeatedly to scan through a listing of all the places it appears.

Naming Conventions
It is helpful to name custom Parameters in a way that allows them to be scanned easily in the Object Tree, grouped by area of concern. The first objective is to have all custom Parameters grouped separately from system Parameters. Since CV uses a leading underscore "_" to name about half of its system Parameters, one technique is to double up on the leading underscore. In some non-compiled languages (such as VBScript) there is a tradition of naming variables with a prefix that indicates their intended data type. For example, an integer-typed variable might be named something like "int_my_variable", so that when it is referred to later, there is no confusion as to what data type it is intended to contain, nor any need to track down its initial declaration and value assignment to ascertain this information. In CV, there is no benefit in following this tradition, because (as mentioned above) data types are required on every value assignment to a custom Parameter unless the default type of is desired.

The difference between and
Simplest way to decide how to use one or the other is:

 * If you need to ASSIGN use
 * If you need to REFERENCE use

So, for example:

If cab.DX == 20 THEN someparameter = cab.dx End If

The Difference between   and
Simplest way to decide how to use one or the other is:
 * If you need to ASSIGN code to a parameter use
 * If you need to ASSIGN a value using code to a parameter use

So, for example:

someparameter := temporaryvariable + cab.dx ;will assign the value of the equation to the parameter someparameter = cab.dx + 2 ;will assign the equation to the parameter

The Difference between Null and 0

 * If a parameter does not exist, then it is Null.

 * If a parameter does exist, but it's value is set to 0, then it is not Null, but 0.

Example:

If someparameter == Null Then (Do Something) End If

This condition will fire (Do Something) if the parameter does not exist.

The condition will not Fire if the parameter exists and it is set to 0.

 * But if a parameter does not exist, and if you test it for a value, then it's value will be 0.

Example:

If someparameter == 0 Then (Do Something) End If

This condition will fire (Do Something) if the parameter does not exist.

The condition will also Fire if the parameter exists and it is set to 0.

Using an Exit statement correctly
With an EXIT statement, you want to use  for all the stuff you want to INCLUDE and   for the stuff you want to EXCLUDE This will make the UCS EXCLUDE door styles 2, 3, 119, 511, and 1: This will INCLUDE only door styles 15, 36, 17, and 4:


text:
Cookbook:Palm Oil Stew with Meat and Fish

Palm oil stew is a very popular dish among the Yoruba people of Nigeria. It can be enjoyed with white rice or yam.

Ingredients

 * Assorted meat, in pieces
 * Salt
 * Korr maggi (bouillon cubes)
 * Fresh scotch bonnet or habanero chile pepper (ata rodo)
 * Red bell pepper (tatashe)
 * Fresh cayenne pepper (shombo)
 * Palm oil
 * Onions, sliced
 * Iru
 * Ground crayfish (optional)
 * Smoked panla fish (eja kika), washed and broken into pieces if desired
 * Hard-boiled egg (optional)

Procedure

 * 1) In a clean pot, cook your assorted meat in a small amount of water, adding salt and bouillon to taste. Leave to cook until tender.
 * 2) Blend the peppers and onions to a coarse paste.
 * 3) Heat the palm oil in a saucepan over medium heat. Add sliced onions, and allow to fry for a few minutes.
 * 4) Add the pepper paste and iru, and cook for 10 minutes.
 * 5) Add a small amount of ground crayfish, then stir in the cooked meat and stock. Add more water if desired.
 * 6) Add panla fish to the stew. Cook for a few minutes, then add the boiled egg if using.
 * 7) Allow the stew to cook for a few minutes, then remove from the heat.
 * 8) Serve the stew with white rice.


text:
Chess Opening Theory/1. e4/1...c5/2. Nf3/2...Nc6/3. b4

=Portsmouth Gambit= A variant of the Wing gambit. White sacrifices the b4-pawn for a semi-open b-file and sometimes an open c-file, along with control of the center and quick development. This also frees up the a1–h8 diagonal. If Black declines the gambit, White has the threat of bxc5, or even sometimes b5.

In contrast to the regular Wing gambit, after /3...cxb4/, White will play '''4. d4'''. In many positions d5 is a threat, forcing the knight to either go to a5 or back to b8.

If Black captures with the knight, White will attack it with '''4. c3'''. After 4...Nc6, White will attack the center with '''5. d4'''.

Theory table
.

'''1. e4 c5 2. Nf3 Nc6 3. b4'''


text:
Cookbook:Ugba

Ugba, also called ukana, apara, or ukpaka, is the fermented seed of the tropical African oil bean tree, which is native to Nigeria. It is called different names by different tribes.

title: Cookbook:Ugba


text:
Cookbook:Utazi

Utazi or arokeke is a plant cultivated in Nigeria. Its scientific name is Gongronema latifolium. Its leaves are heart-shaped and used in cooking.

title: Cookbook:Utazi


text:
Cookbook:Panla

Panla is the term for a species of Hake fished around Nigeria. It is frequently available smoke-dried—in this case, it may also be called eja kika.

title: Cookbook:Panla


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Cookbook:Cowpea

The cowpea, also called field pea, is a legume usually cultivated for its seeds.

Characteristics
The bean mutates easily, giving rise to a number of varieties with different sizes, textures, colors, and flavors. The black-eyed pea is one of the most common, with a tan base and little black splotch. Red peas also have a little "eye", but their base color is red or orange. They have a more robust flavor and are firmer, holding up better to prolonged cooking. Pink-eyed/purple-hulled peas have purple pods, and the beans have a pinkish splotch on a light green background. Their flavor is slightly grassier. Cream peas are light tan, with a creamy texture that makes them good for mashing. Crowder peas have a wide range of colors, from solid black to splotched to speckled, and they are rounded and meaty. The honey bean or oloyin bean is a brown variety with a slightly sweet taste.

Seasonality
The fresh cowpeas are harvested from summer to mid-fall, which is when they will be available to purchase. When dried or canned, they are typically available year-round.

Selection and storage
Cowpeas are available fresh, dried, or canned. Fresh cowpeas can be stored in the fridge for several days in a perforated container. They can also be blanched and frozen. Dried and canned peas can be stored for extended periods of time at room temperature.

Preparation
Fresh cowpeas cook quickly, requiring a simmer for only 20–30 minutes to become tender. The dried beans will take a little longer.

Use
The heartier varieties of cowpea make an excellent flavorful broth, that can be used for sauces and gravies.

Rice and peas is a popular dish in Jamaica and other Caribbean Islands. In the American South, a variation of this dish is called "Hoppin' John", made of black-eyed or red peas cooked with rice and pork. Texas caviar, another traditional dish in the American South, is a salad made from black-eyed peas marinated in Italian salad dressing and chopped garlic. In Portugal, black-eyed peas are served with boiled cod and potatoes, with tuna, and in salads. In Vietnam, black-eyed peas are used in a sweet dessert called chè đậu trắng (black-eyed peas and sticky rice with coconut milk). In Greece and Cyprus, black-eyed peas are eaten with vegetables, oil, salt, and lemon. In the northern part of Colombia, black-eyed peas are used to prepare a fritter called "buñuelo". The beans are immersed in water for a few hours to loosen their skin and soften the bean. The skins are then removed either by hand or with the help of a manual grinder. Once the skins are removed, the bean is ground or blended, and eggs are added which produces a soft mix. The mix is fried in hot oil. It makes a nutritious breakfast meal.

title: Cookbook:Cowpea


text:
Cookbook:Nigerian Brown Bean

The Nigerian brown bean is a variety of cowpea.

title: Cookbook:Nigerian Brown Bean


text:
Cookbook:Nigerian Sausage Roll

A Nigerian sausage roll is a savory pastry of seasoned sausage meat enclosed in a soft dough. It is particularly popular in countries with British influence, such as Nigeria.

Filling

 * Nutmeg powder
 * Seasoning cubes
 * Sausage

Dough

 * Plain flour
 * Baking powder
 * Margarine
 * Salt
 * Cold water

Filling

 * 1) Crumble the sausages with your fingers. Mix in the nutmeg, seasoning cubes, and any additional desired seasonings.
 * 2) If you want a smooth filling, blend the mixture to a smooth paste using a hand blender.
 * 3) Set aside.

Dough

 * 1) Sift the flour, baking powder, and salt into a large mixing basin. Mix well.
 * 2) Cut the margarine into small pieces, and add to the flour mixture.
 * 3) Massage the margarine into the flour with your fingertips until the mixture resembles crumbs.
 * 4) Mix in small amounts of cold water until a stiff dough ball forms. This can be accomplished with only a modest amount of water.
 * 5) Cover and rest the dough for 10 minutes. Knead until smooth.

Assembly

 * 1) Preheat the oven to 180°C (350°F). Grease the insides of an oven tray, dust it with flour, and pour out any excess flour. This prevents the rolls from sticking to the pan.
 * 2) Break the egg, beat it, and set it aside.
 * 3) Roll the dough out to a thickness of 3mm. Use a knife to trim the edges of the dough so it is shaped like a large rectangle. Remove any excess dough.
 * 4) Brush the dough rectangle with a thin layer of beaten egg.
 * 5) Scoop the sausage filling onto the dough, and shape it into a log along one of the rectangle's longer edges. The sausage should be thick enough that you can comfortably fold the dough and still have some overlap.
 * 6) Fold the dough in half like a mat. Place the folded roll on the excess dough to form a seal, similar to an envelope flap.
 * 7) Cut the log into smaller sausage rolls of your desired length.
 * 8) Roll out extra dough, cut, fill, fold, and cut into desired lengths.
 * 9) Transfer the cut sausage rolls to the prepared tray.
 * 10) Brush the sausage rolls with some beaten egg.
 * 11) Bake the rolls in the preheated oven until golden brown. Depending on the thickness of your dough and the type/heating capacity of your oven, this should take 30–40 minutes.
 * 12) Serve the rolls hot.

Notes, tips, and variations

 * You can use the sausages straight from the package or season them before putting them in the sausage roll.

title: Cookbook:Nigerian Sausage Roll


text:
User talk:Aismallard

If you need a more prompt response, consider sending me a private message on IRC or an email.

title: User talk:Aismallard


text:
Cookbook:Nigerian Suya Skewers

Suya is a dish of tender skewered beef cooked in a spicy peanut sauce.

Spice mix

 * Kuli kuli (peanut cake), crushed
 * Ground ginger powder
 * Cayenne pepper flakes (seed-free)
 * Negro pepper (uda), broken up
 * Seasoning cubes, crushed
 * salt

Skewers

 * Beef
 * Salt
 * Onion
 * Cucumber
 * Vegetable or groundnut oil

Spice mix

 * 1) Combine the kuli kuli, ginger powder, cayenne, uda, seasoning cubes, and salt. Using a dry mill, grind the mixture in small batches until they become powder. This may be done with any coffee grinder.
 * 2) Sift the suya spice through a sieve to remove any remaining fibers.

Skewers

 * 1) If using wooden skewers, soak them for at least 5 hours in water. This prevents the sticks from burning or charring during the roasting process.
 * 2) Thinly slice the beef into short pieces. Although freezing the meat makes cutting easier, Suya Mallams advises not to do so. Thread the beef chunks onto the skewers.
 * 3) In a bowl, combine some vegetable oil with a small amount of salt. Use a brush to coat the skewered beef chunks in oil. This is what makes the suya spice attach to the meat, so make sure to coat all portions of the meat in oil.
 * 4) Spread the suya spice on a level surface, and dab the skewered beef in it until the spice is evenly distributed. Place all of the seasoned beef on a flat platter, cover with a thin layer of plastic wrap, and set aside for 1 hour to marinate. Refrigeration is not required.
 * 5) Preheat the oven for 10 minutes before using. Broil or bake at 150°C (300°F) to slowly roast the skewers. A grill can also be used. Flip the meat after 15–20 minutes to cook the underside as well. The time it takes to cook each side is determined on the thickness of the fillets. When done, the Suya is still damp.
 * 6) Brush both sides of the steak with the remaining peanut oil. Increase the oven temperature a little and roast the steak for 5 minutes on each side.
 * 7) Serve with onion, tomato, cabbage, and cucumber slices.

Notes, tips, and variations

 * To prepare kuli kuli, grind roasted groundnuts, squeeze out the oil with a paper towel or napkin, form them into any shape you choose, and deep-fry them until brown and dry in very hot vegetable oil. Never use roasted groundnuts without first processing them into kuli kuli, as peanuts contain too much oil and will grind into a paste rather than powder.
 * When making the spice mix, use equal volumes of kuli kuli and ginger powder.
 * Suya spice relies heavily on Negro Pepper. Suya spice will not be the same without it.

title: Cookbook:Nigerian Suya Skewers


text:
Cookbook:Calabash Nutmeg

Calabash nutmeg, also called African nutmeg or ehuru, is the dried seed of Monodora myristica.

Characteristics
Inside its outer shell, calabash nutmeg takes the form of an oblong seed. These seeds are dried and ground to produce an aromatic spice with very similar characteristics to nutmeg but somewhat earthier.

Use
Calabash nutmeg is common in Nigerian cuisine, where it is used as both a spice and thickener. It can be incorporated into both sweet and savory dishes.

title: Cookbook:Calabash Nutmeg


text:
Cookbook:Catfish Pepper Soup

| Cuisine of Nigeria

Catfish pepper soup, also called point and kill, is a rich Nigerian soup enjoyed for its peppery and distinct taste.

Ingredients

 * Fresh catfish or conger eel
 * Seasoning cubes
 * Onion, quartered
 * Habanero pepper, chopped
 * Ehu seeds, peeled and ground
 * Scent leaves or parsley, washed and torn into pieces
 * Salt

Procedure

 * 1) Clean the catfish, and slice it into 1-inch thick pieces.
 * 2) Boil some water and pour it over the fish chunks, stirring constantly. The hot water toughens the fish skin, preventing it from falling apart during cooking.
 * 3) Place the fish pieces in a pot with just enough water to cover them. Add the seasoning cubes, onion chunks, and habanero pepper. Bring to a boil.
 * 4) Add the ground ehu and scent leaves, and continue to simmer until the fish is done.
 * 5) Season with salt and pepper, and leave to simmer for 5 minutes.
 * 6) Remove the onion pieces, and serve hot.

title: Cookbook:Catfish Pepper Soup


text:
Canadian Refugee Procedure/115-116 - Principle of Non-refoulement

IRPA Sections 115-116
Sections 115-116 of the Immigration and Refugee Protection Act read: Principle of Non-refoulement

Protection 115 (1) A protected person or a person who is recognized as a Convention refugee by another country to which the person may be returned shall not be removed from Canada to a country where they would be at risk of persecution for reasons of race, religion, nationality, membership in a particular social group or political opinion or at risk of torture or cruel and unusual treatment or punishment.

Exceptions (2) Subsection (1) does not apply in the case of a person (a) who is inadmissible on grounds of serious criminality and who constitutes, in the opinion of the Minister, a danger to the public in Canada; or (b) who is inadmissible on grounds of security, violating human or international rights or organized criminality if, in the opinion of the Minister, the person should not be allowed to remain in Canada on the basis of the nature and severity of acts committed or of danger to the security of Canada.

Removal of refugee (3) A person, after a determination under paragraph 101(1)(e) that the person’s claim is ineligible, is to be sent to the country from which the person came to Canada, but may be sent to another country if that country is designated under subsection 102(1) or if the country from which the person came to Canada has rejected their claim for refugee protection.

Regulations 116 The regulations may provide for any matter relating to the application of this Division, and may include provisions respecting procedures to be followed with respect to applications for protection and decisions made under section 115, including the establishment of factors to determine whether a hearing is required.

Section 115 of the IRPA prohibits refoulement to persecution for a Convention reason, torture, or cruel and unusual treatment or punishment, subject to exceptions
Section 115 of the IRPA provides that a person shall not be removed from Canada to a country where they would be at risk of persecution for a Convention ground or at risk of torture or cruel and unusual treatment or punishment. This list tracks Canada's international obligations.

The Refugee Convention provides in article 33(1): "No Contracting State shall expel or return (‘refouler’) a refugee in any manner whatsoever to the frontiers of territories where his life or freedom would be threatened on account of his race, religion, nationality, membership of a particular social group or political opinion."

The United Nations Convention against Torture and Other Cruel, Inhuman or Degrading Treatment or Punishment of 1984 provides in article 3(1):"No State Party shall expel, return (‘refouler’) or extradite a person to another State where there are substantial grounds for believing that he would be in danger of being subjected to torture."The United Nations International Covenant on Civil and Political Rights of 1966 is interpreted by the United Nations Human Rights Committee, which monitors implementation of the Covenant, as imposing a similar obligation:"[T]he article 2 obligation requiring that States Parties respect and ensure the Covenant rights for all persons in their territory and all persons under their control entails an obligation not to extradite, deport, expel or otherwise remove a person from their territory, where there are substantial grounds for believing that there is a real risk of irreparable harm, such as that contemplated by articles 6 and 7 of the Covenant, either in the country to which removal is to be effected or in any country to which the person may subsequently be removed."Article 6 of the Covenant protects the right to life, and article 7 prohibits torture or cruel, inhuman or degrading treatment or punishment. The interpretation of the phrase "cruel and unusual treatment or punishment" should arguably track the concept of "cruel, inhuman or degrading treatment or punishment" as that term is understood at international law.

See: Canadian Refugee Procedure/Principles for the interpretation of refugee procedure.


text:
Cookbook:Okoho

Okoho, also called ajara, ager, orogbolo, or dafara, refers to Cissus populnea. The leaves, fruit, stem, and root are all edible.

title: Cookbook:Okoho


text:
Probability/Conditional Distributions

Motivation
Suppose there is an earthquake. Let $$X$$ be the number of casualties and $$Y$$ be the Richter scale of the earthquake.

(a) Without given anything, what is the distribution of $$X$$?

(b) Given that $$Y=1$$, what is the distribution of $$X$$?

(c) Given that $$Y=9$$, what is the distribution of $$X$$?

Are your answers to (a),(b),(c) different?

In (b) and (c), we have the distribution of $$X$$ given $$Y=1$$, and the  distribution of $$X$$ given $$Y=9$$ respectively.

In general, we have of $$X$$ given $$Y$$ ( observing the value of $$Y$$), or $$X$$ given $$Y=y$$ ( observing the value of $$Y$$).

Conditional distributions
Recall the definition of : $$ \mathbb P(A|B)=\frac{\mathbb P(A\cap B)}{\mathbb P(B)}, $$ in which $$A,B$$ are events, with $$\mathbb P(B)>0$$. Applying this definition to $$X,Y$$, we have $$\mathbb P(X=x|Y=y)=\frac{\mathbb P(X=x\cap Y=y)}{\mathbb P(Y=y)}=\frac{f(x,y)}{f_Y(y)},$$ where $$f(x,y)$$ is the joint pmf of $$X$$ and $$Y$$, and $$f_Y(y)$$ is the marginal pmf of $$Y$$. It is natural to call such conditional probability as, right? We will denote such conditional probability as $$f_{X|Y}(x|y)$$. Then, this is basically the definition of pmf:  pmf of $$X$$ given $$Y=y$$ is the conditional probability $$\mathbb P(X=x|Y=y)$$. Naturally, we will expect that is defined similarly. This is indeed the case:

To understand the definition more intuitively for the continuous case, consider the following diagram. Top view: |       |        *---*         |               |        |               | fixed y *===============* <--- corresponding interval |              |        |               |        *---*        |        * x

Side view:

*          / \         *\  *  /                                                  /|#\   \   |  / |##\ / *-*   | *  |###\            /\   | |\ |##/#\--/--\        | | \|#/###**   /                                | |  \/############/#\ /                                 | |y *\===========/===* | | / *-*   /                                   | |/              \ /                                    | **                                     |/                                                       *- x

Front view: |   |    |                   *\         |#\        |##\       |###\                 |####\   <-- Area: f_Y(y) |#####**     |###############\     *================*-- x

We can see that when we are conditioning $$Y=y$$, we take a "slice" out from the region under joint pdf, and the area of the "whole slice" is the area between the joint pdf $$f(x,y)$$ with fixed $$y$$ and variable $$x$$, and the $$x$$-axis. Since the area is given by $$\int_{-\infty}^{\infty}f({\color{darkgreen}x},y)\,d{\color{darkgreen}x}=f_Y(y)$$, while according to the probability axioms, the area should equal 1. Hence, we scale down the area of "slice" by a factor of $$f_Y(y)$$, by dividing the univariate joint pdf $$f(x,y)$$ by $$f_Y(y)$$. After that, the curve at the top of scaled "slice" is the graph of the conditional pdf $$\frac{f(x,y)}{f_Y(y)}$$.
 * : corresponding cross section from joint pdf
 * : corresponding cross section from joint pdf

Now, we have discussed the case where both random variables are discrete or continuous. How about the case where one of them is discrete and another one is continuous? In this case, there is no "joint probability function" of these two random variables, since one is discrete and another is continuous! But, we can still define the conditional probability function in some other ways. To motivate the following definition, let $$F_{X|Y}(x|y)$$ be the conditional probability $$\mathbb P(X\le x|Y=y)$$. Then, differentiating $$F_{X|Y}(x|y)$$ with respect to $$x$$ should yield the conditional pdf $$f_{X|Y}(x|y)$$. So, we have $$ \begin{align} f_{X|Y}(x|y)=\frac{d}{dx}F_{X|Y}(x|y) &=\lim_{h\to 0}\frac{\mathbb P(X\le x+h|Y=y)-\mathbb P(X\le x|Y=y)}{h}\\ &=\lim_{h\to 0}\frac{\mathbb P(x< X\le x+h|Y=y)}{h}\\ &=\lim_{h\to 0}\frac{\mathbb P(Y=y|x< X\le x+h)\mathbb P(x< X\le x+h)}{h\mathbb P(Y=y)}\\ &=\lim_{h\to 0}\frac{\mathbb P(Y=y|x< X\le x+h)\mathbb P(x< X\le x+h)}{h\mathbb P(Y=y)}\\ &=\lim_{h\to 0}\frac{\mathbb P(Y=y|x\le X\le x+h)}{\mathbb P(Y=y)}\lim_{h\to 0}\frac{\mathbb P(x< X\le x+h)}{h}\\ &=\frac{\mathbb P(Y=y|X=x)\frac{d}{dx}F_X(x)}{\mathbb P(Y=y)}\\ &=\frac{\mathbb P(Y=y|X=x)f_X(x)}{\mathbb P(Y=y)}.\\ \end{align} $$ Thus, it is natural to have the following definition.

Now, how about the case where $$X$$ is discrete and $$Y$$ is continuous? In this case, let us use the above definition for the motivation of definition. However, we should interchange $$X$$ and $$Y$$ so that the assumptions are still satisfied. Then, we get $$f_{Y|X}(y|x)=\frac{\mathbb P(X=x|Y=y)f_{Y}(y)}{\mathbb P(X=x)}.$$ In this case, $$X$$ is discrete, so it is natural to define the conditional pmf of $$X$$ given $$Y=y$$ as $$\mathbb P(X=x|Y=y)$$ in the expression. Now, after rearranging the terms, we get $$\mathbb P(X=x|Y=y)=\frac{f_{Y|X}(y|x)\mathbb P(X=x)}{f_Y(y)}.$$ Thus, we have the following definition.

Based on the definitions of conditional probability functions, it is natural to define the cdf as follows.

Graphical illustration of the definition (continuous random variables): Top view: |       |        *---*         |               |        |               | fixed y *=========@=====* <--- corresponding interval |        x     | |              |        *---*        |        *

Side view:

*          / \         *\  *  /                                                  /|#\   \   |  / |##\ / *-*   | *  |###\            /\   | |\ |##/#\--/--\        | | \|#/###**   /                                | |  \/#########   / \ /                                 | |y *\========@==/===* | | / *---x-*   / | |/             \ /                                    | **                                     |/                                                       *- x

Front view:

|   |    |    *\          |#\        |##\                  |###\                 |####\   <- Area: f_Y(y) |#####**     |###########    \     *==========@=====*--                 x If $$Y=\mathbf 1\{A\}$$ for some event $$A$$, we have some special notations for simplicity: $$ f_{X|Y}({\color{darkgreen}x}|y)= \begin{cases} f({\color{darkgreen}x}|A),& y=1;\\ f({\color{darkgreen}x}|A^c),& y=0. \end{cases} $$ $$ F_{X|Y}({\color{darkgreen}x}|y)=\mathbb P(X\le{\color{darkgreen}x}|Y=y) =\begin{cases} F({\color{darkgreen}x}|A),& y=1;\\ F({\color{darkgreen}x}|A^c),& y=0. \end{cases} $$
 * : the desired region from the cross section from joint pdf, whose area is the probability from the cdf
 * : the desired region from the cross section from joint pdf, whose area is the probability from the cdf
 * the conditional probability function of $$X$$ given $$Y=y$$ becomes
 * the conditional cdf of $$X$$ given $$Y=y$$ becomes

We can extend the definition of conditional probability function and cdf to groups of random variables, for joint cdf's and joint probability functions, as follows:

Then, we also have a similar proposition for determining independence of two random vectors.

Conditional distributions of bivariate normal distribution
Recall from the ../Important Distributions chapter that the joint pdf of $$\mathcal N_2(\boldsymbol\mu,\boldsymbol\Sigma)$$ is $$f(x,y)=\frac{1}{2\pi\sigma_X\sigma_Y\sqrt{1-\rho^2}}\exp\left(-\frac{1}{2(1-\rho^2)}\left(\left(\frac{x-\mu_X}{\sigma_X}\right)^2-2\rho\left(\frac{x-\mu_X}{\sigma_X}\right)\left(\frac{y-\mu_Y}{\sigma_Y}\right)+\left(\frac{y-\mu_Y}{\sigma_Y}\right)^2\right)\right),\quad (x,y)\in\mathbb R^2$$, and $$X\sim\mathcal N(\mu_X,\sigma_X^2)$$ and $$Y\sim\mathcal N(\mu_Y,\sigma_Y^2)$$ in this case. in which $$\rho=\rho(X,Y)$$ and $$\sigma_X,\sigma_Y$$ are positive.

Conditional version of concepts
We can obtain version of concepts previously established for 'unconditional' distributions analogously for distributions by substituting 'unconditional' cdf, pdf or pmf, i.e. $$F(\cdot)$$ or $$f(\cdot)$$, by their counterparts, i.e. $$F(\cdot{\color{darkgreen}|\cdot})$$ or $$f(\cdot{\color{darkgreen}|\cdot})$$.

Conditional expectation
Similarly, we have conditional version of law of the unconscious statistician.

The properties of $$\mathbb E[\cdot]$$ still hold for conditional expectations $$\mathbb E[\cdot{\color{darkgreen}|Y}]$$, with 'unconditional' expectation replaced by  expectation and some suitable modifications, as follows:

The following theorem about conditional expectation is quite important.

After defining expectation, we can also have  variance, covariance and correlation coefficient, since variance, covariance, and correlation coefficient are built upon expectation.

Conditional variance
Similarly, we have properties of variance which are similar to that of variance.

Beside law of total expectation, we also have law of total variance, as follows:

title: Probability/Conditional Distributions


text:
User talk:223.186.40.112

--Xania   talk 05:20, 7 May 2022 (UTC)

title: User talk:223.186.40.112


text:
Cookbook:Yam Porridge

Yam porridge, popularly known as asaro, is a delicious Nigerian dish made from yam. Among the Yoruba people, it is popularly consumed with a pepper mixture. The dish can be eaten for breakfast, lunch, and even dinner. It is also a party favorite.

Ingredient

 * Yam, peeled and diced to the size of sugar cubes
 * Fresh peppers
 * Fresh tomatoes
 * Onions
 * Ground crayfish
 * Palm oil
 * Groundnut oil
 * Salt
 * Seasoning cube
 * Ground pepper
 * Cooked meat or fish (optional)

Procedure

 * 1) Rinse the diced yam, and transfer to a clean pot.
 * 2) Blend your fresh pepper, tomatoes, onions, and crayfish into a smooth paste. Add the paste to the pot with the yams.
 * 3) Add some palm oil and a small amount of groundnut oil. Season with salt and seasoning cube to taste.
 * 4) Cook the yam on medium-high heat until soft.
 * 5) Use a wooden spoon to stir the yam over low heat until the entire mixture has thickened.
 * 6) Add the cooked meat or fish if using.
 * 7) Serve.

title: Cookbook:Yam Porridge


text:
User talk:2A00:23C8:9A13:FD01:A44C:633:64DA:12AB

I don't get the "difficulty error" solution for python. I tried looking at the other languages but I don't understand them. can someone fix the solution for python, or just explain it in better terms please


text:
Cookbook:Avocado Relish

Ingredients

 * 2–3 avocados
 * Paprika, to taste
 * 1 teaspoon lemon juice
 * Salt, to taste

Procedure

 * 1) Remove the avocado flesh from the peel and pit.
 * 2) Mash the avocado flesh with the remaining ingredients.
 * 3) Let rest 5–10 minutes before serving.

title: Cookbook:Avocado Relish


text:
Cookbook:African Salad I

African salad, also known as abacha, is a west African delicacy. It is eaten by all Nigerians, but especially the Igbo people. The dish is delicious when combined with pepper, eggplant sauce, and ponmo.

Ingredients

 * Abacha (shredded dried cassava)
 * Fresh fish
 * Ponmo (cow skin)
 * Edible potash (akaun)
 * Palm oil
 * Ground crayfish powder
 * Ground pepper
 * Ground ehu seeds
 * Ukpaka
 * Ground ogiri or iru
 * 1 onion, diced
 * Garden egg, washed
 * Utazi leaves, chopped
 * 1 onion, sliced into rings

Procedure

 * 1) Soak the dried abacha in warm water for 40 minutes. Drain and set aside.
 * 2) Season and fry the fish.
 * 3) Season and boil the ponmo until soft.
 * 4) Pour the potash into a cup with warm water, and stir well. Strain out the potash residue.
 * 5) Heat the palm oil in a pot, add the strained potash mixture, and stir until the palm oil turns into a yellow paste.
 * 6) Add the crayfish powder, pepper, ground ehu, ukpaka, iru/ogiri, diced onions, and seasoning to taste. Stir the mixture well.
 * 7) Add the soaked abacha into the mixture, and stir well.
 * 8) Garnish with the fried fish, ponmo, garden eggs, sliced utazi (use sparingly), garden egg leaves, and onions rings.

title: Cookbook:African Salad I


text:
Cookbook:Ofada Stew

Ofada stew is a delicious Nigerian stew made with palm oil, fermented locust beans, and bell peppers. Its name is derived from dish ofada rice.

Ingredients

 * Chicken
 * Cow skin (ponmo)
 * Maggi (bouillon cube)
 * Salt
 * Curry powder
 * Thyme
 * Black pepper
 * Palm oil
 * Green bell pepper
 * Red bell pepper
 * Scotch bonnet chile
 * Onions, chopped
 * Ground crayfish
 * Fermented locust bean (Iru)
 * Hard-boiled egg

Procedure

 * 1) Boil the chicken, ponmo, maggi, salt, curry, thyme, and black pepper for 10–20 minutes. Remove the meat, reserving the stock.
 * 2) Grill the meat until golden brown.
 * 3) Add the palm oil to a clean dry pot. Cover the pot with a lid, and heat over medium-low heat for 10 minutes. Remove from the heat, and allow to cool completely.
 * 4) Blend the scotch bonnet pepper and bell peppers to make a smooth paste. Add a little water if the consistency is too thick.
 * 5) Heat the cooled palm oil, and add the chopped onions. Cook, stirring, for a few minutes until the onions are softened.
 * 6) Stir the pepper paste, crayfish, and iru into the onions. Cover and cook until most of the liquid has evaporated.
 * 7) Add the reserved meat stock to the onion mixture, and allow to cook for 1 hour until oil begins to float to the surface.
 * 8) Add boiled egg and grilled meat, and cook for another 10 minutes.
 * 9) Serve stew with rice.

Notes, tips, and variations

 * You may substitute your meat of choice for the chicken.

title: Cookbook:Ofada Stew


text:
Probability/Transformation of Random Variables

Underlying principle
Let $$X_1,\dotsc,X_n$$ be $$n$$ random variables, $$Y_1,\dotsc,Y_n$$ be another $$n$$ random variables, and $$\mathbf X=(X_1,\dotsc,X_n)^T,\mathbf Y=(Y_1,\dotsc,Y_n)^T$$ be random (column) vectors.

Suppose the vector-valued function $$\mathbf g:\operatorname{supp}(\mathbf X)\to\operatorname{supp}(\mathbf Y)$$ is bijective (it is also called one-to-one correspondence in this case). Then, its inverse $$\mathbf g^{-1}:\operatorname{supp}(\mathbf Y)\to\operatorname{supp}(\mathbf X)$$ exists.

After that, we can transform $$\mathbf X$$ to $$\mathbf Y$$ by applying the transformation $$\mathbf g$$, i.e. by $$\mathbf Y=\mathbf g(\mathbf X)$$, and transform $$\mathbf Y$$ to $$\mathbf X$$ by applying the inverse transformation $$\mathbf g^{-1}$$, i.e. by $$\mathbf X=\mathbf g^{-1}(\mathbf Y)$$.

We are often interested in deriving the joint probability function $$f_{\mathbf Y}(\mathbf y)$$ of $$\mathbf Y$$, given the joint probability function $$f_{\mathbf X}(\mathbf x)$$ of $$\mathbf X$$. We will examine the and  cases one by one in the following.

Transformation of continuous random variables
For random variables, the situation is more complicated.

Let us investigate the case for univariate pdf, which is simpler.

Let us define, and introduce several notations in the definition.

Joint moment generating function
In the following, we will use $$\mathbf X$$ to denote $$(X_1,\dotsc,X_n)^T$$.

Analogously, we have mgf.

Distribution of linear transformation of random variables
We will prove some propositions about distributions of linear transformation of random variables using. Some of them are mentioned in previous chapters. As we will see, proving these propositions using mgf is quite simple.

Central limit theorem
We will provide a proof to (CLT) using mgf here.

A special case of using CLT as is using normal distribution to  discrete distribution. To improve accuracy, we should ideally have, as explained in the following.

Illustration of continuity correcction: i-1/2 i i+1/2

i-1   i

i    i+1


text:
Cookbook:Relish

Relish is a variety of condiment typically consisting of chopped pickled vegetables and/or fruits.

Varieties
In North America, relish generally refers to a condiment of minced pickled cucumbers. South Asian chutneys may also be considered relishes.

title: Cookbook:Relish


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Cookbook:Ground Crayfish

Ground crayfish, or crayfish powder, is a seasoning made of dried and ground crustaceans. It is frequently used in West African cuisines.

title: Cookbook:Ground Crayfish


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Cookbook:Efo Iyana Ipaja Soup

Efo iyana ipaja soup is a Nigerian dish prepared using leaves called "tree spinach" in English. The leaves are called iyana-ipaja by the Yoruba people and ugu oyinbo by the Igbo. In Nigerian Pidgin English, the leaves are called "hospital too far" leaves, because of their attributed health benefits.

Ingredients

 * Tree spinach leaves
 * Salt
 * Fresh Scotch bonnet chile peppers
 * Red bell peppers
 * Tomatoes, washed
 * Onions
 * Fresh ginger
 * Garlic
 * Assorted meat, rinsed and cut into pieces
 * Ponmo
 * Palm oil
 * Onions, chopped
 * Ground crayfish powder
 * Iru (fermented dried locust beans), rinsed
 * Salt to taste
 * Smoked dried fish, rinsed
 * Seasoning if desired (such as stock cubes)

Procedure

 * 1) Soak the tree spinach with salt and water for 5 minutes to avoid irritation while washing and cutting the leaves.
 * 2) Cut your tree spinach into pieces, and put in a strainer to drain.
 * 3) Blend the chili pepper, bell pepper, tomatoes, and onions together to make a smooth paste.
 * 4) Peel your ginger and garlic, and blend together into a smooth paste.
 * 5) Combine the meat, ponmo, diced onions, salt, and ginger-garlic paste in a pot. Cover with water, and cook until soft. Remove from the heat.
 * 6) Heat the palm oil in a pot. Add chopped onions, and cook for a few minutes until softened.
 * 7) Add the blended pepper paste, meat, stock from cooking the meat, ground crayfish, salt, and iru. Cover and boil for about 13 minutes.
 * 8) Stir in the fish and tree spinach. Cover and simmer for 3 minutes, then remove from the heat. Make sure not to overcook the greens.
 * 9) Serve with eba, amala, rice etc.

Notes, tips, and variations

 * If picking the tree spinach yourself, make sure you wear a glove or nylon on your hand to prevent itching. The vegetable typically is a home to insects that can bite and irritate the hand. You must prevent the whitish milk from the leaves from touching your hands, as it can cause irritation and allergic reactions.

title: Cookbook:Efo Iyana Ipaja Soup


text:
User talk:24.214.247.218

--Xania   talk 14:44, 7 May 2022 (UTC)

title: User talk:24.214.247.218


text:
ID Board Review/Human Immunodeficiency Virus (HIV) Infection/HIV Prevention

Pre-Exposure Prophylaxis (PrEP)

 * PrEP = Tenofovir + Emtricitabine
 * Can reduce risk of HIV acquisition by >90%, and is offered to patients at risk for new HIV Infection

Indications for PrEP

 * Sexual Behaviors:
 * Patients with HIV-positive partner with detectable viral load
 * Patients that are MSM
 * Patients from high prevalence areas (e.g. sub-Saharan Africa) have have had:
 * Recent bacterial STI(s)
 * Sex in exchange for money
 * Inconsistent condom use
 * High number of partners
 * Injection Drug Use:
 * HIV-positive injecting partner
 * Sharing of injecting equipment

Contraindications to PrEP

 * Active HIV infection
 * 2-drug antiretroviral therapy would incompletely treat active HIV, and cause drug resistance

PrEP Requirements

 * Patients must have negative fourth-generation HIV testing and NO manifestations of acute HIV
 * As well as normal renal function, and documented Hep B infection/vaccination
 * Patients with chronic HBV infection can sometimes undergo combined HBV and PrEP Treatment

PrEP Follow Up

 * q 3 mo HIV testing, as well as
 * Risk-reduction counseling
 * Medication adherence/side-effect assessment
 * Regular Cr levels and screen for bacterial STIs


text:
User:Ecsdrbond

PascalABC.NET
To be continued....

Introduction
To be continued....

title: User:Ecsdrbond


text:
Cookbook:Amala (Yoruba Yam Swallow)

Àmàlà is a preparation native to the Yoruba people of Nigeria. It is made out of yam flour, cassava flour, and/or unripe plantain flour. It can be served with a variety of soups, such as efo riro, okro (ila), ewedu soup, ogbono, or gbegiri (black-eyed beans soup).

Ingredients

 * Yam flour
 * Water

Equipment

 * Pot
 * Turning stick
 * Spatula

Procedure

 * 1) Heat water in a pot and bring to boil.
 * 2) Pour and stir the yam flour, mixing continuously to avoid lumps.
 * 3) Adjust the amount of water or yam flour to get your desired consistency.
 * 4) Stir well, cover, and cook for about 10 minutes.
 * 5) Serve with soups.

title: Cookbook:Amala (Yoruba Yam Swallow)


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Cookbook:Nigerian Tomato Stew

Nigerian tomato stew is a dish among all ethnic groups in Nigeria. It is commonly used as a component in a variety of dishes, such as rice and beans.

Ingredients

 * Fresh plum tomatoes, puréed to a paste
 * Tomato paste, thinned with a small amount of water
 * Groundnut oil
 * Onion, chopped
 * Thyme (optional)
 * Pepper (optional)
 * Curry (optional)

Procedure

 * 1) Cook the puréed tomatoes and tomato paste in a pot over low heat until most of the water has evaporated.
 * 2) Combine the oil, onions, and cooked tomato puree in a mixing bowl. Transfer the mixture to a pot, and fry over low heat until the oil separates out and it no longer tastes like raw tomato.
 * 3) Discard the excess vegetable oil on the surface. Stir in the thyme, pepper, and curry powder if using.
 * 4) Serve the stew or use in other recipes.

title: Cookbook:Nigerian Tomato Stew


text:
Proto-Finnic

Contents
Welcome to this Wikibooks page! This will be intended as a full description of the grammar (and maybe specific vocabulary) of Proto-Finnic language.

Prelude

 * 1) About and contributors
 * 2) /Classification/

Phonology

 * 1) /Phonology/
 * 2) /Later phonological changes/

Nominals

 * 1) /Nominal cases/
 * 2) Nouns and adjectives
 * 3) Pronouns and numbers

title: Proto-Finnic


text: Category:Book:Proto-Finnic

title: Category:Book:Proto-Finnic


text:
Proto-Finnic/Nominal cases

Ending
As with almost all languages with noun inflectional morphology, there is no ending in Proto-Finnic in singular. However, the nominative plural are formed by the suffix *-t to the oblique stem, and with most non-initial closed syllables are affected by consonant gradation (see /Phonology). Due to many phonological changes, the nominative singular form are often obscured from the oblique stem:
 * *kala "fish" → *kalat "fishes"
 * *joki "river" → *joget "rivers"
 * *veci "water" → *vedet "waters"
 * *pensas "brush" → *pensahet "brushes"
 * Proto-Uralic final *-e usually merges with *-i and thus coinciding with i-stem nominals in nominative singular.
 * The above change also caused assibilation of *-ti to *-ci.
 * However, *-e could also lost in words with more than three syllables. This change also further obscured the stem: *-me → *-n, *-kse → *-s.
 * The situation for the noun *südän "heart" is somewhat complicated due to later analogies, see /Nouns and adjectives.
 * Special case for the diminutive suffix *-inen: the oblique stem is always *-icet instead of expected *-inenet.

History
The nominative plural comes from Proto-Uralic *-t. However, in the plural suffixes for South Estonian and the rest of Southern Finnic are -q (pronounced with, e.g. kalaq) and -d (usually pronounced as written, except in Estonian, e.g. kalad).

Usage
Functions as subject of the sentence.

Ending
This case always coincides with Proto-Finnic genitive singular in the singular and nominative singular in the plural. It attaches to the oblique stem.
 * *kala "fish" → *kalan "fish (obj.)", *kalat "fishes (obj.)"
 * *joki → *joget
 * *veci "water" → *vedet "waters"
 * *pensas "brush" → *pensahet "brushes"

History
The accusative singular comes from Proto-Uralic *-m. Due to regular phonological changes, this case was morphologically indistinguishable from genitive singular (see more at Genitive section). The accusative plural is borrowed from Proto-Uralic *-t due to the previously-mentioned syncretism with genitive.

Usage
Functions as subject of the sentence.

Ending
It is marked by the suffix *-n, however, in the plural, it is either *-den or *-iden.
 * *kala "fish" → *kalan "fish (obj.)", *kalat "fishes (obj.)"
 * *joki → *joget
 * *veci "water" → *vedet "waters"
 * *pensas "brush" → *pensahet "brushes"

History
The accusative singular comes from Proto-Uralic *-m. Due to regular phonological changes, this case was morphologically indistinguishable from genitive singular (see more at Genitive section). The accusative plural is borrowed from Proto-Uralic *-t due to the previously-mentioned syncretism with genitive.

title: Proto-Finnic/Nominal cases


text:
User talk:107.115.147.87

--Xania   talk 04:13, 8 May 2022 (UTC)

title: User talk:107.115.147.87


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Proto-Finnic/Nouns and adjectives

Important notes

 * There are no actually-defined irregular nominals other than pronouns, that is having completely irregular declension. Livonian includes pronouns in their numerical indexes, but other Finnic languages do not.
 * There are some nominals that have effectively somewhat irregular declension:
 * All nominals suffixed with usually diminutive suffix *-inen, these have irregular genitive stem *-ice- (*nainen, *naicen, *naicta "woman").
 * The suffixes *-mpi (comparative) and *-t'oin ("-less") have genitive stems *-mpa- and *-ttoima-, but their partitive singular principal parts were *-mpada/*-mpata and *-t'ointa (the latter is by analogy with nominals in -me-).
 * *Mees "man" has irregular genitive stem *meehe-. Note that while both *mees and *kuningas "king" contain odd number of syllables, *kuningas originally has the stem *kuninkasë-, but later become *kuninkahë- by analogy.
 * *Veli "brother" has irregular genitive stem *velje-, not *vele-. Some languages have regularized the nominative singular to *velji.
 * *Meri "sea" and *veri "blood" have irregular partitive *mërta, *vërta, or regular *mertä, *vertä.

Declension types
Unlike in Latin, Swedish, Lithuanian, and Latvian, of which the declensions are classified into ordinal numbers (1st declension, 2nd declension, etc.), most Finnic languages traditionally used nouns or adjectives plus number indexes for inflection types (e.g. Proto-Finnic type 1/*kala, Finnish type 1/valo).

title: Proto-Finnic/Nouns and adjectives


text:
Proto-Finnic/Phonology

Consonants
All consonants except, can be geminated. The geminated obstruents *cc, *kk, *pp, and *tt are subject to consonant gradation into half-long obstruents *c ' , *k ' , *p ' , and *t ' , respectively (see more at § Morphophonology). The voiced plosives are pronounced as fricatives when following vowels and, although the voiced plosives only fully merged with fricatives as suggested by assimilation into nasals in some languages ( →  → Finnish mm, nn, ng ). It is important to note that Estonian lacks phonemic, so the allophony are still preserved in some dialects.

Vowels
There are also phonemes, (written as ⟨ë⟩, ⟨ëë⟩  in Proto-Finnic contexts) in Southern Finnic, usually results from rounding of *e in back harmony words (*velka → *vëlka → Estonian *võlg), but also from other sporadic changes such as Southern Proto-Finnic *sëna : Northern Proto-Finnic *sana, SPF *hëbëda : NPF *hobeda, and SPF *mëistadak : NPF *muistadak. Because of this, some preferred to reconstruct words with *ë, at least dialectally (Southern Proto-Finnic).

Vowel harmony
Vowel harmony is a feature occuring in many Finnic languages, notable exceptions include (North) Estonian and Livonian. Proto-Finnic morphologically distinguished back vowels *a, *ë (in some dialects), *u, front vowels *ä, *e, *ö, *ü, and neutral vowels *i, *o. The vowel ö is always followed by front vowels, but o usually followed by back and neutral vowels, but can be preceded by all vowels.

Consonant gradation
Consonant gradation is a feature occuring in almost all Finnic languages, except Livonian, Ludic, and Veps. There are originally two types of consonant gradation: Radical gradation is restricted after vowels, sonorants (*l, *m, *n, *r), and homorganic stops, although it later extended to *h, *k albeit inconsistently. Gradated syllables also influenced preceding syllable's long vowel (*kee·li : *kee·len → *keeeli : *keelen → keel : keele "tongue") in Estonian.
 * Radical gradation: Occuring in non-initial closed syllables. This causes strong grade consonants become weak.

Note that *s → *h gradation is sporadic; and it largely occurs in s-stem nouns (nominative *pensas → genitive *pensahen "brush"), illative *-sen ~ *-hen, connegative past *-(t)tisen ~ *-(t)tihen. It also occured on the irregular noun *mees → genitive *meehen "man" (but maa → illative *maasen) All of the former examples are subject to suffixal gradation.

Suffixal gradation is restricted into intervocalic positions.
 * Suffixal gradation: Occuring in non-initial odd-numbered syllables. It is now less productive than radical gradation in modern languages, although it leaves some remnants such as the Finnish partitive suffix -ta changes -a after short vowels, otherwise -ta.

title: Proto-Finnic/Phonology


text:
Cookbook:Agidi Jollof

Agidi is a simple Nigerian pudding made with corn or cornstarch. Agidi jollof incorporates additional flavorings like those in jollof rice. It is mostly eaten by the tribes of Eastern Nigeria, but it can also be found in other parts of the country. Uma leaves or banana leaves are used to wrap and serve the dish.

Stew

 * Meat, cut into pieces
 * Curry powder
 * Onion
 * Thyme
 * Groundnut or palm oil
 * Ground/puréed tomatoes
 * Salt
 * Ground chile pepper
 * Seasoning/stock cubes

Agidi mix

 * White corn (maize) kernels, cleaned
 * Uma leaves or banana leaves
 * Small marrow bones, cooked until soft

Equipment

 * Pot
 * Sieve
 * Stove
 * Bowl/plate

Stew

 * 1) Combine the meat, curry powder, onion and thyme in a pot. Cover with water, and bring to a boil. Cook until the meat is soft.
 * 2) Remove the meat pieces from the stock. Strain the stock to remove and discard any solids.
 * 3) Heat some oil in a pot. Add the ground tomatoes, and fry for about 20 minutes until the sour smell of the tomatoes is gone.
 * 4) Season to taste with salt, pepper, curry powder, and seasoning cubes. Cover and cook until the taste is right.
 * 5) Stir in the cooked meat.

Agidi mix

 * 1) Place the corn kernels in a pot, and cover with water. Bring to a boil.
 * 2) Drain the corn, and rinse it with cool water.
 * 3) Blend the corn to a smooth paste, and transfer it to a bowl. Cover it with a few inches of cool water, and leave the starch to settle to the bottom.
 * 4) Carefully separate the water from the starch.
 * 5) Transfer the starch to a pot, and stir in water until it has the consistency of evaporated milk.
 * 6) Cook over medium heat, stirring constantly, until it thickens. Do not let cool.

Assembly

 * 1) Gradually mix the prepared stew into the hot cornstarch mixture until it gets an over even colour.
 * 2) Make a cone with a leaf. Scoop some agidi mixture into the cone, add a soft marrow bone, and top with more agidi mixture.
 * 3) Seal the cone, and repeat the process with the remaining leaves and agidi mixture.
 * 4) Set aside for a few minutes until the agidi cools and firms up.
 * 5) Serve.

Notes, tips, and variations

 * To speed up the process, you can use store-bought cornstarch instead of extracting the starch from fresh corn.

title: Cookbook:Agidi Jollof


text: Wikibooks:AutoWikiBrowser/Script

title: Wikibooks:AutoWikiBrowser/Script


text:
Cookbook:Garden Egg Stew

| African cuisines

Garden egg stew, also galled garden egg sauce, is a Nigerian stew.

Ingredients

 * Garden eggs
 * Salt
 * ¼ cup palm oil
 * 1 large onion, chopped
 * 3 red bell peppers, chopped
 * 6 fresh tomatoes, chopped
 * Nigerian smoked Titus fish, shredded
 * Ground crayfish (optional)
 * Dried shrimp (optional)
 * Dried chilli pepper (optional)
 * 6 Thai basil leaves, chopped

Equipment

 * Blender
 * Cooktop
 * Knife
 * Turning spoon
 * Saucepan
 * Pot

Procedure

 * 1) Wash the garden eggs with salt. Cut them into smaller pieces, and boil in salted water for 10–15 minutes until soft.
 * 2) Drain the garden egg, and mash it.
 * 3) Heat the palm oil in a pot over medium heat. Add the chopped onion, and cook until softened. Add the chopped pepper and tomatoes, and cook for 10 minutes.
 * 4) Add the shredded fish, ground crayfish, dried shrimp, ground pepper, chopped basil, and salt to taste. Cover, and cook for 5 minutes.
 * 5) Add the mashed garden egg. Cover, and cook for 5 minutes.
 * 6) Serve with boiled plantain, yam, or potato.

title: Cookbook:Garden Egg Stew


text:
Proto-Finnic/Later phonological changes

This is a list of post-Proto-Finnic phonological changes, ordered from the most divergent to the most conservative languages.

Livonian

 * Loss of consonant gradation, with single consonants merge to unvoiced consonants (voiced between sonorants, vowels, and word-finally), while long and semi-long consonants merge to unvoiced consonants. *Vettä → *vetä → vietā "some of the water".
 * Palatalization of and  after voiced consonants and vowels to  and  before, later phonemized following the loss of.
 * Elisions of unstressed short vowels in an interlocking style:
 * Apocope of word-final, and this must have happened before the next change: *magon → *mago → ma'g "of the belly". This often caused syncretism between nominative and genitive, but some cases do not: nominative ve'ž "water" vs. genitive vied "of the water".
 * Elision of vowels preceding weak grade consonants : *kalada → *ka'ldõ → ka'llõ. The elided vowel results on the rising tone of the preceding short vowel.
 * Apocope of unstressed vowels other than : *veci → ve'ž "water", but *jalka → jālga "leg" (compare Estonian jalg). The elided vowel also results on the rising tone of the preceding short vowel.
 * Clipping of unstressed long vowels (e.g. *aa), umlauted vowels (e.g. *ä), and diphthongs (e.g. *ai) to short vowels (a) unumlauted vowels (a), and monophthongs with first components (a), respectively.
 * Lengthening of certain syllables:
 * All closed syllables lengthened their vowel, except when following another closed syllable.
 * Open syllables following another open syllable lengthen their vowels: *kala → kalā "fish". This was originally an allophonic development, as in Finnish where an open syllable following another open syllables pronounced with a semi-long vowel.
 * Open syllables following another open syllable lengthen their vowels: *kala → kalā "fish". This was originally an allophonic development, as in Finnish where an open syllable following another open syllables pronounced with a semi-long vowel.

Estonian

 * Elision of vowels in certain circumstances:
 * After a heavy syllable: *suuri → suur "big".
 * Apocope of word-final, and this must have happened after the previous change, unlike in Livonian: *suuren → suure "of the big one".

title: Proto-Finnic/Later phonological changes


text:
Cookbook:Assorted Meat Pepper Soup

Meat pepper soup is a spicy Nigerian dish including a variety of meats.

Ingredients

 * Ehu seeds
 * Shaki, cut in bite-sized pieces
 * Kidney, cut in bite-sized pieces
 * Liver, cut in bite-sized pieces
 * Beef, cut in bite-sized pieces
 * Seasoning cubes
 * Thyme
 * Onions, quartered
 * Ground crayfish
 * Uziza leaves
 * Pepper
 * Salt
 * Water

Procedure

 * 1) Toast the ehu seeds in a frying pan, stirring regularly until you can smell them and the outer membrane falls off easily. This enhances the aroma of the ehu seeds, but it is optional.
 * 2) Grind the ehu seeds to a powder.
 * 3) Place the shaki pieces in a pot, and cover with water. Bring to a boil, and simmer for 30 minutes, adding additional water as necessary.
 * 4) Add the kidney and liver. Simmer for 30 minutes, adding additional water as necessary.
 * 5) Stir in the beef, seasoning cubes, thyme, and onions. Simmer until the beef is tender.
 * 6) Stir in the ground ehu, ground crayfish, uziza, pepper, and salt.
 * 7) Remove any onion bits at this point. Boil for 5 minutes.
 * 8) Serve.

title: Cookbook:Assorted Meat Pepper Soup


text:
User:Minorax/sandbox/English-Hanzi

English-Hanzi/Vacuum tube English-Hanzi/Valvular heart disease English-Hanzi/Various factors can reduce the risk of dementia English-Hanzi/Vegetables and fruits are natural medicines English-Hanzi/Verbal memory disorder is related with the decline in the ability of word meaning processing English-Hanzi/Very few foods (such as oily fish) naturally contain large amounts of vitamin D English-Hanzi/Visual arts English-Hanzi/Vitamin A English-Hanzi/Vitamin A accumulates in the liver and may reach harmful levels English-Hanzi/Vitamin A helps to make bone protein that helps bone mineralization English-Hanzi/Vitamin B English-Hanzi/Vitamin B is usually added to energy drinks English-Hanzi/Vitamin B9 English-Hanzi/Vitamin C English-Hanzi/Vitamin D English-Hanzi/Vitamin D directs the mineralisation of bones English-Hanzi/Vitamin D directs the mineralization of bones English-Hanzi/Vitamin D enhances calcium absorption English-Hanzi/Vitamin D helps calcium absorption English-Hanzi/Vitamin D is a group of fat-soluble steroids English-Hanzi/Vitamin D overdose causes hypercalcemia English-Hanzi/Vitamin D toxicity can be treated by stopping vitamin D supplementation English-Hanzi/Vitamin E English-Hanzi/Vitamin K English-Hanzi/Vitamin K helps to make bone protein that helps bone mineralization English-Hanzi/Vitamin K2 deficiency or calcium malabsorption caused by high calcium/vitamin D may cause calcification of soft tissues English-Hanzi/Vitamin is an essential micronutrient English-Hanzi/Vlog English-Hanzi/Walking gives you energy English-Hanzi/Walking helps you lose weight English-Hanzi/Walking lowers disease risk English-Hanzi/Walking prevents dementia English-Hanzi/Walking stairs exercise English-Hanzi/Walking strengthens your heart English-Hanzi/Walking tones up legs, bums and tums English-Hanzi/Watching the screen for a long time is harmful English-Hanzi/Water and other non-caloric drinks are the best English-Hanzi/Water is an inorganic, transparent, odorless, tasteless, almost colorless chemical substance English-Hanzi/Water is essential for all known life forms English-Hanzi/Water power English-Hanzi/Ways to reduce the risk of coronary heart disease include eating healthy English-Hanzi/We live on a planet called Earth English-Hanzi/We must have confidence in the people English-Hanzi/We need more workers English-Hanzi/We should physically active English-Hanzi/We used to think that stretching muscles is necessary to warm the muscles and prepare for exercise English-Hanzi/Weight control can promote healthy blood sugar levels English-Hanzi/Well-known feature of sleep is the dream English-Hanzi/What are blood lipids? English-Hanzi/What are the symptoms of high blood pressure? English-Hanzi/What are triglycerides? English-Hanzi/What can I do to help to lower my blood lipids? English-Hanzi/What causes high blood pressure? English-Hanzi/What causes high blood sugar? English-Hanzi/What foods provide calcium? English-Hanzi/What foods provide chromium? English-Hanzi/What foods provide vitamin A? English-Hanzi/What foods provide vitamin C? English-Hanzi/What happens if I don’t get enough calcium? English-Hanzi/What happens if I don’t get enough vitamin C? English-Hanzi/What happens to my body if I eat too much sodium? English-Hanzi/What is calcium and what does it do? English-Hanzi/What is cholesterol? English-Hanzi/What is pneumonia? English-Hanzi/What is sodium to my body? English-Hanzi/What is thiamin and what does it do? English-Hanzi/What is vitamin A and what does it do? English-Hanzi/What is vitamin B12 and what does it do? English-Hanzi/What is vitamin B6 and what does it do? English-Hanzi/What is vitamin C and what does it do? English-Hanzi/What kinds of activity are useful for lowering blood pressure? English-Hanzi/What you can do to cope with stress English-Hanzi/Wheat is a widely planted grass English-Hanzi/When a blood vessel (vein or artery) is injured English-Hanzi/When a neck spinal disk stick out English-Hanzi/When a venous thromboembolism (commonly called VTE) enters the lungs as a pulmonary embolism English-Hanzi/When a venous thrombus enters the lungs English-Hanzi/When crawling, the head often sags and blood flow increases English-Hanzi/When deafness is the result of injury or damage to the inner ear English-Hanzi/When forming blood clots in deep veins, three factors are important English-Hanzi/When hearing loss is the result of injury or damage to the outer or middle ear English-Hanzi/When it comes to heart health, the two nutrients that are probably the most commonly discussed are fat and sodium English-Hanzi/When part of the inner layer of the coronary artery becomes hard English-Hanzi/When preparing dried beans English-Hanzi/When talking, avoid putting the phone between your ear and shoulder English-Hanzi/When the body lacks sleep, the body is full of stress hormone English-Hanzi/When the human body is upright English-Hanzi/When the material of perceptual knowledge accumulates English-Hanzi/When the muscle is elongated, the muscle spindle is stretched and its nerve activity increases English-Hanzi/When we look up at the stars in the night sky English-Hanzi/White blood cell English-Hanzi/White bread and closely related foods made from white flour English-Hanzi/White bread and similar foods made from refined grains English-Hanzi/White bread and similar foods made from refined grains have higher carbohydrate content English-Hanzi/White foods English-Hanzi/White foods are less nutritious English-Hanzi/White foods harm your body English-Hanzi/White pasta is similar to white bread English-Hanzi/White rice English-Hanzi/White rice is the rice that the husk, bran, and germ is removed English-Hanzi/White rice usually adds some nutrients English-Hanzi/White rice without added vitamins English-Hanzi/Whitening toothpaste cannot change the natural color English-Hanzi/Who does osteoporosis typically effect? English-Hanzi/Whole oats are an excellent source of thiamine, iron, and dietary fiber English-Hanzi/Whole oats are rich in antioxidants English-Hanzi/Whole wheat bread, biscuits and cereal breakfast are made from flour English-Hanzi/Why are blood lipids a risk factor for Coronary Heart Disease? English-Hanzi/Why are blood lipids a risk factor for coronary heart disease? English-Hanzi/Why are regular eye tests (sight tests) so important? English-Hanzi/Why is hypertension called the silent killer? English-Hanzi/Willow catkin English-Hanzi/Wind English-Hanzi/Wind power English-Hanzi/Wishing is easy but achieving is hard English-Hanzi/Wishing you be able to live healthily English-Hanzi/With increasing age and increasing workload English-Hanzi/With some types of dementia, the person may see things that are not really there English-Hanzi/With the age increases, stomach inflammation becomes more and more common English-Hanzi/Without the efforts of the Chinese Communist Party English-Hanzi/Without the efforts of the Chinese Communist Party, and without the Chinese Communist Party as the pillar of the Chinese people English-Hanzi/Without timely emergency medical attention, myocardial infarction may soon be fatal English-Hanzi/Woman has grandson for own daughter English-Hanzi/Woman has grandson for own daughter (2016-12-07) English-Hanzi/Women who had high levels of work-related stress English-Hanzi/Women without working pressure increase the diameter of blood vessels English-Hanzi/Wood ears can flush arteries English-Hanzi/Woodwind instrument English-Hanzi/Worcester sauce English-Hanzi/Work pressure seems to have little effect on coronary heart disease English-Hanzi/Work pressure seems to have little effect on the cause of coronary heart disease English-Hanzi/Working hours with poor posture may strain muscles English-Hanzi/Working in bad posture for a long time can strain muscles English-Hanzi/Working knowledge of English has become a requirement English-Hanzi/Workplace exposure to silica dust, engine exhaust or welding fumes English-Hanzi/World's hottest borehole nearly complete English-Hanzi/World's hottest borehole nearly complete (2016-12-14) English-Hanzi/World's largest reindeer herd plummets English-Hanzi/World's largest reindeer herd plummets (2016-12-13) English-Hanzi/Worldwide, about 50 million people suffer from dementia English-Hanzi/Worn joints can cause neck pain English-Hanzi/Xi Jinping proposed to jointly build a new economic zone-the Silk Road Economic Belt English-Hanzi/Xiajiao English-Hanzi/Xianggu is a kind of mushroom English-Hanzi/Xiaolongbao English-Hanzi/Yoga betters your bone health English-Hanzi/Yoga builds muscle strength English-Hanzi/Yoga drains your lymphs and boosts immunity English-Hanzi/Yoga drops your blood pressure English-Hanzi/Yoga improves your flexibility English-Hanzi/Yoga increases your blood flow English-Hanzi/Yoga is a group of physical, mental and spiritual practices English-Hanzi/Yoga is an exercise mainly composed of a series of postures English-Hanzi/Yoga perfects your posture English-Hanzi/Yoga prevents cartilage and joint breakdown English-Hanzi/Yoga protects your spine English-Hanzi/Yoga regulates your adrenal glands English-Hanzi/Yoga ups your heart rate English-Hanzi/You are more likely to develop high blood pressure if English-Hanzi/You can tell all your friends English-Hanzi/You cannot avoid the bad result made by yourself English-Hanzi/You might be bleeding from the bottom if you have English-Hanzi/You need to pay attention to the eating amount English-Hanzi/Zinc chloride is an antibacterial agent English-Hanzi/boost blood circulation can prevent diseases English-Hanzi/brown rice can prevent diabetes English-Hanzi/molecule English-Hanzi/pufferfish English-Hanzi/rBGH English-Hanzi/starch English-Hanzi/东方 English-Hanzi/公司 English-Hanzi/北方 English-Hanzi/北极 English-Hanzi/北美 English-Hanzi/北美洲 English-Hanzi/北部 English-Hanzi/协议 English-Hanzi/南方 English-Hanzi/南极 English-Hanzi/南美 English-Hanzi/南部 English-Hanzi/南面 English-Hanzi/古巴 English-Hanzi/国家 English-Hanzi/地区 English-Hanzi/地方 English-Hanzi/地球 English-Hanzi/大陆 English-Hanzi/拉丁美洲 English-Hanzi/拉美 English-Hanzi/政府 English-Hanzi/方向 English-Hanzi/电信 English-Hanzi/美国 English-Hanzi/美洲 English-Hanzi/自转 English-Hanzi/西方 English-Hanzi/首府

title: User:Minorax/sandbox/English-Hanzi


text:
Cookbook:Nigerian Roasted Plantain

Nigerian roasted plantain, also called boli, is a street food popular in Nigeria. It can be eaten with groundnut or pepper stew, and it is best eaten hot.

Ingredients

 * Unripe plantains, peeled
 * Fish
 * Pepper stew

Equipment

 * Rack
 * Baking sheet
 * Large saucepan
 * Oven

Procedure

 * 1) Heat the oven to 400°F. Place a rack on a baking sheet.
 * 2) Place the plantains and fish on the rack.
 * 3) Roast the plantains and fish in the preheated oven until they are cooked through. For an even roast, turn the plantains from time to time.
 * 4) Heat the pepper stew, and serve it with the plantains and fish.

title: Cookbook:Nigerian Roasted Plantain


text:
Cookbook:Akamu (Nigerian Pudding)

Akamu, also known as pap or ogi, is a variety of Nigerian pudding usually make from soaked corn. It is often eaten for breakfast.

Ingredients

 * Akamu paste, broken into lumps
 * Hot water
 * Evaporated milk
 * Sugar

Equipment

 * Big bowl
 * Stovetop
 * Pot
 * Water
 * Spoon

Procedure

 * 1) Fill a large basin halfway with the akamu lumps. Because akamu rises during preparation, use a bowl large enough to hold the meal in its elevated position. If in doubt, use a large bowl and allow plenty of time.
 * 2) Crush the ogi lumps with a spoon into very little pieces. Mix in small amounts of cold water until the mixture is smooth and has the consistency of evaporated milk.
 * 3) Bring a large pot of water to a boil.
 * 4) Stir the mixture thoroughly just before the water boils, as some akamu may have accumulated at the bottom of the basin. Once the water has reached a boil, carefully but steadily stir it into the akamu mixture. Stop stirring as soon as the mixture starts to set, and reduce the flow of water you're pouring to the bare minimum until the akamu has entirely set.
 * 5) Thoroughly whisk the mixture. Add additional water as desired if the mixture is too thick.
 * 6) Stir in evaporated milk and a pinch of sugar to taste.

title: Cookbook:Akamu (Nigerian Pudding)


text:
Cookbook:Yoruba Yam Porridge

Yoruba yam porridge, also known as asaro, is a native food eaten in western Nigeria. It consists of primarily of yam, peppers, meat, and vegetables. It contains dietary fibre, vitamins, and minerals.

Ingredients

 * Yam, peeled
 * Onions, sliced
 * Ground crayfish
 * Dryfish
 * Tomato paste
 * Ground chile pepper
 * Salt
 * Seasoning cubes
 * Palm oil

Procedure

 * 1) Place the yam and sliced onions in a pot, and cover with water.
 * 2) Cover the pot, and boil until the yam is soft.
 * 3) Stir in the ground crayfish, dryfish, tomato paste, and ground pepper.
 * 4) Season with salt and seasoning cubes.
 * 5) Stir in palm oil. Cover and let simmer for about 5–7 minutes.
 * 6) Remove from the heat, and smash the components to your preference.

title: Cookbook:Yoruba Yam Porridge


text:
Cookbook:Ogbono Soup

Ogbono is a Nigerian draw soup containing a variety of ingredients.

Ingredients

 * Assorted meat
 * Red palm oil
 * Ground ogbono seeds
 * Ground crayfish
 * Ponmo
 * Stockfish
 * Smoked panla
 * Scotch bonnet peppers, ground
 * Ugwu leaf, sliced
 * Seasoning cubes

Procedure

 * 1) Boil the meat in water until tender. Reserve both the meat and the broth.
 * 2) Heat some palm oil in a pot over medium heat. Do not let smoke.
 * 3) Add the ground ogbono and crayfish. Stir well.
 * 4) Stir in some of the liquid used to boil the meat. Stir in the ponmo, boiled meat, stockfish, smoked panla, and scotch bonnet peppers. Cover, and cook for 5 minutes.
 * 5) Stir in the sliced ugwu leaf, seasoning cubes, and salt. Cover, and cook for 2 minutes.
 * 6) Remove from the heat, and serve.

title: Cookbook:Ogbono Soup


text:
User talk:74.75.80.51

Factorization of 888 through 906
Pleas do not create any more pages of this nature. -- Jules (Mrjulesd) 19:12, 8 May 2022 (UTC)

title: User talk:74.75.80.51


text: Category:WikiProject OpenRewi - Open Legal Science


text:
Cookbook:Ugba Stew

The recipe is a modern spin on the traditional ugba stew, and the use of parsley gives it a fresh taste.

Ingredients

 * 2–3 dried stockfish or panla pieces
 * 1 tablespoon ground dried pepper
 * 2 tablespoons ground crayfish
 * Salt
 * 2 seasoning cubes (preferably Maggi or Knorr brand)
 * 1 cup ukpaka
 * ½ tablespoon food-grade potash (akanwu)
 * ⅔ cup palm oil
 * Ogiri
 * ¼ teaspoon fermented locust beans
 * 1 medium onion, chopped

Equipment

 * Pot
 * Knife
 * Stove
 * Bowl /plate

Procedure

 * 1) Soak the dried stockfish in water for 2–3 hours at a minimum, and preferably overnight.
 * 2) Combine the soaked fish, 3–4 cups of water, pepper, crayfish, seasoning cube, and salt in a pot.
 * 3) Cover, and cook over medium heat for about 2 hours, or until the fish is very tender. Add more water if needed.
 * 4) When the fish is cooked and very tender, take a wooden spoon and separate the fish into tiny little bits. Let it cook for another 15–20 minutes.
 * 5) Add the ukpaka, and simmer for 10 minutes
 * 6) Add the akanwu, and let it dissolve. This takes about 2–5 minutes.
 * 7) Add palm oil and ogiri. Reduce heat, and cook for 10 minutes.
 * 8) Remove from the heat, and serve with chopped vegetables and onions.

title: Cookbook:Ugba Stew


text:
User talk:Saula1986

Welcome
Welcome, Saula1986!

If you have any questions, you can ask in the assistance reading room or possibly contact me personally.

--Xania   talk 00:35, 9 May 2022 (UTC)

Blocked
You cannot edit for 1 week due to persistent copyright violations at the Cookbook, see Reading room/Administrative Assistance. You are welcome to contribute constructively when editing privileges are restored. You may appeal this action with a reasonable argument by adding the text below.

You can edit all pages except the Cookbook, as the block is partial. -- Jules (Mrjulesd) 10:10, 25 May 2022 (UTC)

Second block
'''You cannot edit for 2 weeks due to persistent copyright violations at the Cookbook. You are welcome to contribute constructively when editing privileges are restored. You may appeal this action with a reasonable argument by adding the text below.

Once again, this applies only to the Cookbook. —Kittycataclysm (discuss • contribs) 12:55, 16 July 2023 (UTC)

Incomplete recipes
Hi @Saula1986. The following recipes you contributed to the cookbook have been incomplete for many months. They are missing quantities and cannot be made. Please complete the recipes, or they are likely to be deleted. Thanks —Kittycataclysm (discuss • contribs) 23:22, 23 June 2024 (UTC)
 * Cookbook:Nigerian Tapioca Pudding
 * Cookbook:Nigerian Plantain Puff Puff
 * Cookbook:Nigerian Coconut Puff Puff
 * Cookbook:Msemen
 * Cookbook:Gurasa (Nigerian Flatbread)

title: User talk:Saula1986


text:
User:Rocky 734/sandbox

नमस्ते!

Hindi is an Indo-European language spoken as a first language in majority states in northern India and second language in many countries where these people have emigrated. It is written with the Devanagari, script which fairly closely follows the phonetics of the language. Spoken Hindi is very similar to spoken Urdu — as such they are both often classified as part of the Hindustani language.

Feel free to use Wiktionary's Hindi Category to study words.

Basic Hindi in 1,2,3 Steps
To be reorganized
 * /Basic Hindi/
 * /Everyday Phrases/
 * /Mini-tutorial Lesson/

 * 1: Introducing Hindi
 * 2: Speaking and Writing the Hindi language
 * 3: Your first pieces of vocabulary and grammar

Learning More

 * More on pronunciation
 * Extending your vocabulary
 * More useful grammar

Indepth Topics

 * Nouns
 * Verbs
 * Pronouns
 * Tenses

Glossary

 * Nouns
 * Verbs
 * Adjectives
 * Phrases and Idioms

title: User:Rocky 734/sandbox


text:
Cookbook:Eba (Cassava Flake Swallow)

| Cuisine of Nigeria

Ẹba is a popular Nigerian swallow made from cassava flakes (garri) and is eaten with various soups, such as ẹgusi, ẹfọ riro, and ọgbọnọ soup. It is starchy and considered a heavy food.

Ingredients

 * 1 liter water
 * 2 milk tins of processed cassava flakes (garri)

Equipment

 * Wooden spatula
 * Pot

Procedure

 * 1) Boil water in a pot.
 * 2) Gradually stir in the cassava flour, and cook until it forms a smooth dough.
 * 3) Serve with your soup of choice.

title: Cookbook:Eba (Cassava Flake Swallow)


text:
User talk:Iklanmaju1988

A page you recently created, King's Isa Reverse Opening, has been moved to Chess Openings/King's Isa Reverse Opening because it should be part of that book.--Xania   talk 11:46, 9 May 2022 (UTC)

title: User talk:Iklanmaju1988


text:
User talk:Abigail Richie

Welcome
Welcome, Abigail Richie!

If you have any questions, you can ask in the assistance reading room or possibly contact me personally.

Thanks for your contributions. Also, wikijunior is for young children, so they might not know what the word "attend" means.L10nM4st3r / Roar at me 11:49, 9 May 2022 (UTC)

Thanks so much for having me here😊. About the word 'attend' let me remind you that we learn everyday, please let's teach the children and don't give them that impression that a word like 'attend' is too big for them to understand it's too early for that. Well it also depends on the age but I believe an infant or toddler can't have custody of a    smartphone although I never meant any harm. Abigail Richie (discuss • contribs) 14:44, 13 May 2022 (UTC)
 * Nobody ever thought you ment harm :). Well, I didn't, at least. But I can't read everybody else's mind. And it wasn't me who undid your edit (see below). I don't write wikijunior policies but I prefer to follow them. But no worries :)L10nM4st3r / Roar at me 14:54, 13 May 2022 (UTC)

Well it's fine 'no worries' like you said 👊🦁🤴 Abigail Richie (discuss • contribs) 15:04, 13 May 2022 (UTC)

Recent edits
Your recent changes to Wikijunior:Famous Inventors/Early Inventors/Galileo have been reverted. Wikijunior pages are intended for children so it is best to use simple language where possible. 'Where did this person go to school?' is far more simple than 'What school did this person attend?' and 'a long way away' is more simple than 'farther/further'.--Xania   talk 11:52, 9 May 2022 (UTC)

Well, I meant no harm. Since the children are the future of tomorrow I thought it would be nice to improve their vocabs, and let's not give them the impression that there are words to big for them to learn or pronounce. Pls it's too early for that. Abigail Richie (discuss • contribs) 14:22, 13 May 2022 (UTC)

 * Apologies. I take your point. Please don't be discouraged from editing. As someone with a background in languages I feel it's best to keep the language simple - especially the vocabulary. I can see that complex grammar may be fine though.--Xania [[Image:Flag_of_the_Isle_of_Mann.svg|15px]] [[Image:Flag_of_Ukraine.svg|15px]] talk 14:49, 13 May 2022 (UTC)

title: User talk:Abigail Richie


text:
Cookbook:Nigerian Chicken Pepper Soup

Chicken pepper soup is the chicken version of the original Nigerian pepper soup.

Ingredients

 * Chicken, cut into bite-sized pieces
 * Thyme (optional)
 * Ehu (calabash nutmeg), peeled and ground
 * Red onion, quartered
 * Tatashe (red bell pepper), chopped
 * Habanero pepper, chopped
 * Scent leaves (optional)
 * Parsley (optional)
 * Salt, to taste

Procedure

 * 1) Rinse the chicken very well. Transfer to a pot, and add the thyme, calabash nutmeg, and other seasonings as desired. Stir well to combine.
 * 2) Add the quartered onions. Cover the contents of the pot with water. Bring to a boil, and simmer until the chicken is soft.
 * 3) Remove the onion pieces and discard them. Stir in the chopped tatashe and habanero, scent leaves, and parsley. Simmer for 5 minutes maximum.
 * 4) Season with salt to taste.
 * 5) Serve with white rice or agidi.

title: Cookbook:Nigerian Chicken Pepper Soup


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Cookbook:Spaghetti and Beans

Spaghetti and beans is the combination of two different classes of food: carbohydrate and protein. It is an easy-to-make meal that doesn't need special ingredients to prepare.

Ingredients

 * Beans
 * Spaghetti
 * Salt
 * Pepper
 * Seasoning cubes
 * Palm oil
 * Roasted meat (optional)
 * Fish (optional)
 * Ground crayfish (optional)
 * Vegetables, chopped (optional)
 * Onion, chopped (optional)
 * Tomatoes, chopped (optional)

Preparation

 * 1) Pick the beans and wash away all the dirt. Transfer them to a pot of water, and boil until half-done.
 * 2) Add the spaghetti to the beans, stir together, and cook it for a few minutes.
 * 3) Add all other ingredients, stir together, and cook a bit more.
 * 4) Enjoy.

title: Cookbook:Spaghetti and Beans


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Cookbook:Edikang Ikong Soup II

Edikang ikong soup, often abbreviated to edikaikong soup is a common dish among the Calabar people of Nigeria.

Ingredients

 * Meat (goat or beef), cut in pieces
 * Cowskin (kpomo)
 * Stockfish
 * Onion, blended
 * Seasoning cubes
 * Salt
 * Cameroon pepper (black pepper)
 * Dryfish, washed
 * Red and yellow bell peppers
 * Onions
 * Palm oil
 * Ground crayfish
 * Waterleaf
 * Ugwu leaves
 * Periwinkle

Procedure

 * 1) Combine the meat, cowskin, stockfish, blended onion, seasoning cube, salt, and Cameroon pepper in a pot. Cook the meat in its own juices before adding a small amount of water. Cook until the water is almost dried up.
 * 2) Add the dryfish.
 * 3) Blend the peppers and onions to a paste. Stir it into the meat.
 * 4) Stir in some palm oil and ground crayfish. Cook for about 8–10 minutes on low heat, stirring occasionally.
 * 5) Stir in the waterleaf, and cook for 2 minutes.
 * 6) Stir in the ugwu leaves and periwinkles. Stir, and cook for a minute.
 * 7) Adjust seasoning as needed, and remove from the heat.
 * 8) Serve with fufu, eba, pounded yam, or other swallows.

title: Cookbook:Edikang Ikong Soup II


text:
Cookbook:Nigerian Egg Roll

Egg rolls are a popular Nigerian snack, consisting of a boiled egg wrapped in dough and fried.

Ingredients

 * 2 cups all-purpose flour
 * 1 teaspoon baking powder
 * 1 tablespoon nutmeg
 * ¼ teaspoon salt
 * 3 tablespoons sugar
 * 1 tablespoon unsalted butter
 * 1 large egg
 * ½ cup evaporated milk or whole milk
 * Vegetable oil for deep frying
 * 6 hard-boiled eggs, peeled

Procedure

 * 1) Combine the flour, baking powder, nutmeg, salt, and sugar in a bowl. Mix in the butter until crumbly. Mix in the egg and evaporated milk to make a dough.
 * 2) Cover the dough with plastic wrap, and leave to rest for about 5–10 minutes.
 * 3) While the dough is resting, preheat several inches of vegetable oil in a pot to 350–375°F (medium heat).
 * 4) Divide the dough into six parts, flouring your palms to prevent the dough from sticking.
 * 5) Flatten each piece of dough with your hands. Place one boiled egg on the dough, and wrap the dough around the egg to completely enclose it. Pinch the dough to tightly seal it around the egg. Repeat this process until all the eggs are wrapped.
 * 6) Carefully transfer the egg rolls to the preheated oil, and fry until golden brown.
 * 7) Remove the egg rolls from the oil, and place on paper towels to remove excess oil.
 * 8) Serve with the drink of your choice.

title: Cookbook:Nigerian Egg Roll


text:
Cookbook:Okpa (Boiled Bambara Bean Pudding)

Okpa is a Nigerian dish made with ground bambara beans.

Ingredients

 * Banana leaves or food- and heat-safe plastic bags
 * 3 cigar cups (450 g / 1 lb) of okpa flour (ground bambara beans)
 * 4 small stock cubes, crushed
 * Salt, to taste
 * 15 tablespoons palm oil
 * Habanero pepper, to taste
 * 1.2 L lukewarm water

Procedure

 * 1) Thoroughly wash the banana leaves using water and salt.
 * 2) Sift the okpa flour into a large bowl, and mix in the crushed stock cubes and salt. Add the palm oil, and mix very well with a wooden spoon.
 * 3) Start adding the lukewarm water to the mixed okpa flour, mixing very well until there are no lumps. After ensuring that there are no lumps, add enough lukewarm water so that the okpa will not be hard as stone when it is done.
 * 4) Stir in the sliced habanero pepper, and adjust the seasoning as needed.
 * 5) Scoop some okpa mixture into transparent nylon or banana leaves—avoid adding too much—and tie them closed.
 * 6) Set some water to boil on the stove in a big pot. Ensure the water is boiling before putting in your okpa.
 * 7) Boil the okpa for about 1 hour before checking it. The okpa will be solid when fully cooked.
 * 8) Serve with custard, oatmeal, or pap.

Notes, tips, and variations

 * Okpa does not require much seasoning because it has a naturally delicious flavor. There is no need to add ground crayfish or onions.


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Cookbook:Asun (Goat in Pepper Sauce)

Asun is a Nigerian dish of grilled goat meat in pepper sauce. It is a Yoruba delicacy often found at Nigerian parties.

Ingredients

 * Goat meat, washed and cut into smaller pieces
 * Salt
 * Stock cube
 * 2 medium-sized onions
 * Fresh habanero pepper
 * Bell pepper, chopped
 * 1 onion, chopped

Procedure

 * 1) Place goat meat in a clean bowl. Add salt and stock cubes, and give a good massage. Marinate for at least 2 hours to properly season the meat.
 * 2) Place the marinated goat meat on an electric barbecue grill or oven grill. Rub some vegetable oil on the meat.
 * 3) Cover the grill, and grill for about 20 minutes. If you are using an oven grill, grill it for about 40 minutes at 180˚C.
 * 4) In a food processor, blend the habanero pepper, and onions to a chunky paste.
 * 5) Place a pan on medium heat. Add the grilled meat along with about ¾ cup water to introduce moisture. Let cook for about 5–10 minutes.
 * 6) Stir in the pepper and onion mixture, and let cook for about 5–7 minutes.
 * 7) Add the chopped bell pepper and onion. Combine thoroughly, and add salt to taste.
 * 8) Add a tablespoon of vegetable oil, and combine very well. Leave to simmer for about 2 minutes.
 * 9) Serve.

title: Cookbook:Asun (Goat in Pepper Sauce)


text:
ID Board Review/Antimicrobial Therapy/Antibacterials

=Cell Wall and Envelope Inhibition=

/β-Lactams/

 * Carbapenems
 * Cephalosporins
 * Monobactams (i.e. Aztreonam)
 * Penicillins

/Polypeptides/

 * Glycopeptides
 * Glycolipopeptides and Lipopeptides

=Protein Synthesis Inhibition=

/30S Inhibitors/

 * Aminoglycosides
 * Tetracyclines

/50S Inhibitors/

 * Oxazolidinones
 * Lincosamides
 * Macrolides
 * Streptogramins

=Nucleic Acid Inhibition=

/Quinolones/

 * Fluoroquinolones

/Anaerobic DNA Inhibition/

 * Nitroimidazoles

/Bacterial Dependent RNA Synthesis Inhibition/

 * Rifamycins

 * Lipiarmycins

=Miscellaneous=
 * Non-sulfonamide (sulfa drug), Non-trimethoprim urinary tract agents
 * Topical antibacterials
 * Other routes of administration

=/Antipseudomonal/= =/Anti-MRSA/=


text:
ID Board Review/Antimicrobial Therapy/Antivirals

= Antivirals (non-HIV) = See HIV Treatment Regimens for HAART
 * For influenza
 * For herpes simplex
 * For cytomegalovirus
 * For hepatitis C and respiratory syncytial virus (RSV)
 * For hepatitis B
 * Interferon alfa 2a and alfa 2b
 * For hepatitis C


text:
Talk:ID Board Review/Infection Control

This page's content has been added back to ID Board Review/Infection Prevention and Control

title: Talk:ID Board Review/Infection Control


text:
Cookbook:Nigerian Potato and Fish Sauce

Potato with fish sauce is a Nigerian dish. You can use either Irish potatoes or sweet potatoes.

Ingredients

 * Potatoes, cut into medium chunks
 * Bell peppers
 * Fresh tomatoes
 * Onions
 * Smoked dried fish
 * Groundnut oil
 * Diced onions
 * Salt
 * Condiments (optional)
 * Ground crayfish

Procedure

 * 1) Put the potato pieces in a clean pot, and cover with water. Bring to a boil, and cook for 10 minutes or until the potato pieces are soft. Do not overcook, or the potato will become soggy and mushy.
 * 2) Blend your peppers, tomatoes, and onions together to make a chunky paste.
 * 3) Rinse your smoked fish with salt water, and cut into pieces.
 * 4) Heat some oil in a pot. Add the diced onions, and fry until softened.
 * 5) Add the pepper paste, salt, condiments, and some meat stock. Cook uncovered until the pepper mixture has thickened.
 * 6) Add the washed smoked fish pieces. Simmer for a little while.
 * 7) Remove from the heat, and serve with the boiled potatoes.

title: Cookbook:Nigerian Potato and Fish Sauce


text:
Cookbook:Nigerian Bread Rolls

Nigerian bread rolls are a type of bread enriched with milk, egg, and butter.

Ingredients

 * All-purpose flour
 * Sugar
 * Salt
 * Egg
 * Butter
 * Yeast
 * Milk

Equipment

 * Whisk
 * Spatula
 * Bowl
 * Spoon
 * Oven

Procedure

 * 1) Combine the flour, sugar, and salt in a bowl.
 * 2) Mix in the egg and butter until well-distributed.
 * 3) Combine the yeast and milk, and let sit until foamy. Mix into the flour mixture until a thick dough forms.
 * 4) Knead the dough for about 8 minutes. Return the dough to the bowl, cover with a thin plastic wrap, and set aside to rise in a warm area for about 1 hour until doubled in volume.
 * 5) Shape the dough into small spheres, making them as smooth as possible.
 * 6) Place the rolls side by side in a baking pan. Brush them with beaten egg.
 * 7) Bake the rolls for about 30 minutes at 350°F until golden brown and cooked through.
 * 8) Let cool, then remove from the pan and serve.

title: Cookbook:Nigerian Bread Rolls