text:
Supplementary mathematics/Trigonometry

Trigonometry is one of the most important and best arithmetic calculations. Of course, trigonometry has six components to calculate. Read the definition of trigonometry well.

What is trigonometry?
Trigonometry is one of the branches of arithmetic and mathematics that examines the relationship between lengths and angles of triangles and makes a formulation for the relationship between angles and side lengths for triangles. In short, Shore said that scientific trigonometry is for Triangle is used to calculate the length and sides of a triangle. The word trigonometry comes from the Greek word (trigon, metron) which means triangle and size, respectively, and in the compound word, it means the measurement of a triangle.This concept was first given by the Greek mathematician Hipparchus. Trigonometry can only be calculated for right triangles and different triangles are not used.Trigonometry is divided into two hypothetical branches, spherical trigonometry (space) and circular trigonometry (plane).Angles in trigonometry are calculated in radians. Trigonometry, in general, is about trigonometric formulas, trigonometric ratios, and functions, right triangles, etc.

History
The history of trigonometry goes back to BC, due to the lack of sources, it is not possible to say which civilization invented trigonometry, but we know that Iranians, Arabs, Greeks, Babylonians, Germans, Latins, etc. thought about this issue.In order for humans to be able to find the sides and angles of a triangle, they came up with the idea of trigonometry. In the Babylonian, Sumerian and Greek texts, such calculations for the sides and angles can be seen in the basic trigonometric method.Of course, Iranian, Arab, English, French, German, etc. scientists took steps in the field of trigonometry and used trigonometry in other topics such as Fourier series, integral, function, analytic geometry, derivative, spatial geometry, etc., which require calculations. They have included trigonometry.

title: Supplementary mathematics/Trigonometry


text:
Robotics/Feedback Sensors/Tachometers

A tachometer is a type of sensor used to measure the rotational speed or angular velocity of a rotating object, such as an engine, motor, or shaft. It provides information about the speed of rotation, which is typically expressed in revolutions per minute (RPM).

Tachometers can be categorized into two main types: contact and non-contact tachometers.

1. Contact Tachometers: These tachometers require physical contact with the rotating object. They typically use a mechanical or magnetic sensor that comes into direct contact with the object to measure its rotational speed. The sensor may consist of a wheel or probe that makes contact with a rotating surface, generating electrical signals proportional to the rotational speed. Contact tachometers are commonly used in automotive applications, such as measuring the RPM of an engine.

2. Non-Contact Tachometers: These tachometers do not require direct physical contact with the rotating object. Instead, they utilize optical, infrared, or laser sensors to measure the speed of rotation. Non-contact tachometers work by emitting a beam of light or infrared radiation onto a reflective mark or surface on the rotating object. The reflected light is then detected and analyzed to determine the rotational speed. Non-contact tachometers are often used in industrial applications where contact with the rotating object may not be feasible or safe.

Tachometers find applications in various fields, including automotive, aerospace, manufacturing, and laboratory testing. They are used to monitor the speed and performance of engines, motors, turbines, conveyors, and other rotating machinery. Tachometers can also be integrated into control systems to provide feedback and enable speed regulation or synchronization of rotating components.

In addition to measuring rotational speed, some tachometers may offer additional features, such as recording maximum and minimum speeds, displaying total revolutions or elapsed time, and providing alarm functions for abnormal speed conditions.

Overall, tachometers are essential tools for monitoring and controlling the rotational speed of various machinery and equipment, allowing for precise operation and maintenance.e

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

title: Robotics/Feedback Sensors/Tachometers


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Robotics/Feedback Sensors/Accelerometers

Accelerometers are sensors used to measure acceleration forces experienced by an object in a specific direction or multiple axes. They are commonly used in a wide range of applications, including smartphones, automotive systems, aerospace, robotics, gaming devices, and more. Accelerometers enable the detection of motion, tilt, vibration, and changes in velocity.

Accelerometers can be categorized into two main types: single-axis and multi-axis accelerometers.

1. Single-Axis Accelerometers: Single-axis accelerometers measure acceleration along a single axis, typically the vertical axis (Z-axis). They provide information about linear acceleration or forces acting in a specific direction. Single-axis accelerometers are often used in applications where acceleration in one direction is the primary concern, such as free-fall detection in smartphones or detecting vertical movements in industrial machinery.

2. Multi-Axis Accelerometers: Multi-axis accelerometers measure acceleration in multiple axes, usually three axes: X-axis (horizontal), Y-axis (horizontal), and Z-axis (vertical). They provide information about acceleration forces acting in different directions simultaneously. Multi-axis accelerometers offer more comprehensive motion sensing capabilities and are used in applications such as inertial measurement units (IMUs), navigation systems, gesture recognition, and stabilization systems.

Accelerometers work based on the principles of Newton's second law of motion. They typically consist of a mass suspended on springs or micro-electromechanical systems (MEMS) structures. When subjected to acceleration, the mass moves relative to its support structure, causing a change in electrical properties or generating an electrical signal proportional to the applied acceleration. This signal can then be processed and analyzed to determine the magnitude and direction of the acceleration.

Accelerometers are commonly integrated with other sensors, such as gyroscopes, magnetometers, and barometers, to provide more accurate motion sensing and orientation information. This combination of sensors is often found in inertial measurement units (IMUs) used for motion tracking, navigation, and virtual reality applications.

In summary, accelerometers are versatile sensors that enable the measurement of acceleration forces in one or more axes. They are used in numerous applications to detect motion, monitor vibrations, provide orientation data, and enable various interactive features in electronic devices and systems.


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User talk:Symbol Mosieleng

Welcome, Symbol Mosieleng!

If you have any questions, you can ask in the assistance reading room or possibly contact me personally. —Justin ( koavf ) ❤T☮C☺M☯ 20:27, 3 July 2023 (UTC)

 * Wow, Ok thanks for your help .I am going to contact you Symbol Mosieleng (discuss • contribs) 16:24, 4 July 2023 (UTC)

Incivility
This is not on. --SHB2000 (discuss • contribs) 00:22, 6 July 2023 (UTC)

 * What is not on because I don't know what you are talking about Symbol Mosieleng (discuss • contribs) 08:13, 6 July 2023 (UTC)

title: User talk:Symbol Mosieleng


text:
Cookbook:Nigerian Beans and Yam

Beans and yam is a dish often eaten for lunch in Nigeria.

Ingredients

 * Dried beans
 * Onion, chopped
 * Stock cube
 * Salt, to taste
 * Pepper, to taste
 * Palm oil
 * Yam, peeled and cut into chunks

Equipment

 * Pot
 * Knife
 * Cooking spoon
 * Colander

Procedure

 * 1) Wash and drain the beans, then transfer to a pot with the onion, stock cube, salt, and pepper.
 * 2) Add enough water to cover everything in the pot. Boil until the beans are almost soft.
 * 3) Add the yam, and boil until the yam and beans are soft.
 * 4) Stir in the palm oil, and cook for another 3 minutes.
 * 5) Serve.

title: Cookbook:Nigerian Beans and Yam


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Cookbook:Yam and Egg Sauce

Yam and egg sauce is a dish eaten mostly as breakfast

Ingredients

 * Yam
 * Tomatoes
 * Peppers
 * Egg
 * Salt
 * Groundnut oil

Equipment

 * Frying pan
 * Pot
 * Cooking spoon
 * Bowl
 * Knife
 * Blender

Procedure

 * 1) Peel and slice the yam. Boil yam in water until soft, then drain.
 * 2) Blend the tomatoes and peppers together. Whisk together with the egg and a pinch of salt.
 * 3) Cook the egg mixture in a hot pan with a little oil.
 * 4) Serve the eggs with the yam.

title: Cookbook:Yam and Egg Sauce


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Cookbook:Fried Potatoes

Ingredients

 * Potatoes, peeled and sliced
 * Salt
 * Groundnut oil

Equipment

 * Frying pan
 * Cooking spoon
 * Bowl

Procedure

 * 1) Rinse the potatoes and season with salt.
 * 2) Heat the oil in a pan, and add the potatoes when hot. Cook until golden all over, flipping as needed.
 * 3) Serve hot.

title: Cookbook:Fried Potatoes


text:
User:YuriSlavec

hi YuriSlavec (discuss • contribs) 00:25, 4 July 2023 (UTC) I like Germany history topics.

title: User:YuriSlavec


text:
User talk:Alessandro Rosa - Brindisi

Welcome, Alessandro Rosa - Brindisi!

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

--Xania   talk 01:04, 4 July 2023 (UTC)

title: User talk:Alessandro Rosa - Brindisi


text:
Cookbook talk:Fried Potatoes

Title???
should be in all caps? YuriSlavec (discuss • contribs) 01:24, 4 July 2023 (UTC)

title: Cookbook talk:Fried Potatoes


text: Category:Book:Nazi Leaders

title: Category:Book:Nazi Leaders


text:
Category:CS1 errors: display-names

__HIDDENCAT__

title: Category:CS1 errors: display-names


text:
Wikibooks:Reading room/Proposals/2023/March

Basic English wikibook
Hi everyone! I am an editor of Vietnamese Wikibooks, and I have created the "Basic English" wikibook. Can you help me review the content and audio, is it correct and clear? Đức Anh (discuss • contribs) 13:42, 28 February 2023 (UTC)
 * Yes. Garfieldcat1978 (discuss • contribs) 17:40, 5 March 2023 (UTC)

Randomize featured shelves shown on the main page
I think it'd be a good idea to randomize the featured shelves displayed on the main page, similarly to how it's done for the featured books. It'd be a nice change from the three pre-chosen shelves that stay on the main page.

also i'm pretty sure I've made this proposal before but I can't find it in my contribution history, so I'm going to assume it's some sort of false memory

Money-lover-12345 (discuss • contribs) 05:02, 1 February 2023 (UTC)

Support

 * 1) I think this is a good idea. 22:27, 1 February 2023 (UTC)
 * 2) -Slava Ukrajini Heroyam Slava (discuss • contribs) 10:22, 11 February 2023 (UTC)
 * 3) Why not? Garfieldcat1978 (discuss • contribs) 22:46, 18 February 2023 (UTC)
 * 4) If the main page changes regularly, we may have a better Web indexing. JackPotte (discuss • contribs) 12:57, 19 February 2023 (UTC)
 * 5) I have no objections and see no issues. —Kittycataclysm (discuss • contribs) 00:17, 20 February 2023 (UTC)
 * 6) This would make Wikibooks seem like it's updated regularly at a first glance. --SHB2000 (discuss • contribs) 20:28, 20 February 2023 (UTC)
 * 7) This should include books that haven't been edited for years and books that needed more content than others. --TextbooksWorld8 (discuss • contribs) 02:50, 13 March 2023 (UTC)


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Cookbook:Egyptian Roast Lamb (Kharouf Mahshi)

Egyptian roast lamb, also known as kharouf mahshi, is a traditional Egyptian dish that showcases the rich flavors of tender roasted lamb. The lamb is marinated in a fragrant blend of herbs and spices, then slow-roasted to perfection. This dish is often served as a centerpiece during festive occasions and family gatherings.

Ingredients

 * 4 cloves of garlic, minced
 * 2 tablespoons olive oil
 * 2 tablespoons lemon juice
 * 1 teaspoon ground cumin
 * 1 teaspoon ground coriander
 * 1 teaspoon ground paprika
 * 1 teaspoon ground cinnamon
 * 1 teaspoon salt
 * ½ teaspoon black pepper
 * 1 ea. (approximately 2.5–3 kg) whole leg of lamb

Equipment

 * Roasting pan
 * Basting brush or spoon
 * Meat thermometer
 * Oven
 * Aluminum foil

Procedure

 * 1) Preheat the oven to 180°C (350°F).
 * 2) In a small bowl, combine the minced garlic, olive oil, lemon juice, cumin, coriander, paprika, cinnamon, salt, and black pepper to make the marinade.
 * 3) Place the leg of lamb in a roasting pan and generously rub the marinade all over the lamb, ensuring it is evenly coated.
 * 4) Cover the roasting pan with foil and let the lamb marinate in the refrigerator for at least 2 hours, or overnight for maximum flavor.
 * 5) Remove the roasting pan from the refrigerator and let the lamb come to room temperature for about 30 minutes before roasting.
 * 6) Place the roasting pan in the preheated oven and roast the lamb for approximately 25 minutes per pound (or 55 minutes per kilogram) for medium-rare doneness. Use a meat thermometer to check the internal temperature of the lamb. It should read around 60°C (140°F) for medium-rare. While the lamb is roasting, baste it occasionally with the pan juices to keep it moist and flavorful.
 * 7) Once the lamb reaches the desired doneness, remove it from the oven and cover it loosely with foil. Let it rest for about 15–20 minutes to allow the juices to redistribute and the lamb to become tender.
 * 8) Carve the roasted lamb into slices and serve it hot as the centerpiece of your meal.

Tips

 * To achieve a beautifully browned and crispy exterior, you can remove the foil during the last 15 minutes of roasting.
 * Make sure to let the lamb rest before carving. This helps retain the juices and makes it easier to slice.

Variations

 * For added flavor, you can stuff the lamb with a mixture of cooked rice, minced meat, and aromatic spices before roasting.
 * If you prefer a spicier taste, you can add chili powder, chili flakes, or cayenne pepper to the marinade.
 * Serve the roasted lamb with traditional Egyptian side dishes like rice, roasted vegetables, or a refreshing salad.


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Cookbook:Bessara (Moroccan Fava Bean Purée)

Bessara is prepared by soaking dried and peeled split fava beans overnight, followed by simmering the soaked beans with garlic, olive oil, paprika, and cumin. In traditional methods, the beans are cooked for extended hours until they are fully broken down, and then they are processed through a food mill for grinding. However, in modern times, this lengthy cooking process is no longer necessary as a blender can be utilized instead. This modern approach significantly simplifies and expedites the preparation, resulting in a smoother mixture.

Ingredients

 * Dried split fava beans
 * Garlic
 * Paprika
 * Ground cumin
 * Olive oil
 * Water
 * Lemon juice
 * Salt

Procedure

 * 1) Place the fava beans in a bowl and cover with several inches of cold water. Allow the beans to soak for 8–12 hours. Drain the beans.
 * 2) Add the drained beans to a pot with garlic, paprika, cumin, and olive oil. Cover with water.
 * 3) Bring the beans to a boil, then lower the heat and let them simmer, partially covered, until they become tender, which usually takes about an hour
 * 4) Once cooked, drain the beans using a strainer positioned over a bowl, saving the cooking liquids for later use.
 * 5) Using either an immersion blender, blender, or food processor, purée the beans until smooth. Add the reserved broth as needed to reach your desired thickness.
 * 6) Incorporate the lemon juice, then taste the mixture. Adjust the salt according to your preference, while considering that additional flavors from condiments will be added when serving.
 * 7) When it's time to serve, gently reheat the purée over medium-low heat. Serve the bessara either as a dip or soup, accompanied by olive oil, cumin, salt, and the option of cayenne pepper or harissa on the side as condiments.


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Cookbook:Egyptian Cabbage Rolls (Mahshi Malfoof)

Egyptian cabbage rolls, also known as mahshi malfoof, are a traditional Egyptian dish that features tender cabbage leaves stuffed with a savory filling. The rolls are then cooked in a flavorful tomato sauce, resulting in a delicious and comforting meal. Mahshi Malfoof is often enjoyed during festive occasions and family gatherings.

Ingredients

 * 1 head of cabbage
 * 500 grams ground beef or lamb
 * 1 cup rice, washed and drained
 * 1 onion, finely chopped
 * 2 cloves of garlic, minced
 * 2 tablespoons olive oil
 * 1 teaspoon ground cumin
 * 1 teaspoon ground coriander
 * ½ teaspoon ground cinnamon
 * ½ teaspoon salt
 * ¼ teaspoon black pepper
 * 1 can (400 grams) diced tomatoes
 * 2 tablespoons tomato paste
 * 2 cups vegetable broth or water

Equipment

 * Large pot
 * Mixing bowl
 * Knife
 * Cutting board
 * Toothpicks or cooking twine

Procedure

 * 1) Bring a large pot of salted water to a boil. Carefully remove the core of the cabbage and place the whole head in the boiling water. Cook for about 10 minutes or until the outer leaves are softened and can be easily removed. Remove the cabbage from the water and let it cool.
 * 2) Gently peel off the softened cabbage leaves, being careful not to tear them. Set aside.
 * 3) In a mixing bowl, combine the ground beef or lamb, washed rice, chopped onion, minced garlic, olive oil, cumin, coriander, cinnamon, salt, and black pepper. Mix well until all the ingredients are evenly incorporated.
 * 4) Take a cabbage leaf and place a small portion of the meat and rice mixture in the center. Fold the sides of the leaf over the filling and roll it tightly, similar to a burrito. Secure the roll with toothpicks or tie it with cooking twine. Repeat this process with the remaining cabbage leaves and filling.
 * 5) In a large pot, combine the diced tomatoes, tomato paste, and vegetable broth or water. Stir well to combine. Place the stuffed cabbage rolls in the pot, arranging them in a single layer.
 * 6) Bring the sauce to a boil, then reduce the heat to low. Cover the pot and let the cabbage rolls simmer for about 1–1.5 hours, or until the cabbage is tender and the filling is cooked through.
 * 7) Once cooked, carefully remove the toothpicks or cooking twine from the cabbage rolls. Serve them hot with a generous spoonful of the tomato sauce.

Tips

 * Choose a firm and compact head of cabbage for easier rolling.
 * Blanching the cabbage in boiling water helps soften the leaves and makes them more pliable for rolling.
 * Make sure to securely fasten the cabbage rolls with toothpicks or cooking twine to prevent them from unraveling during cooking.

Variations

 * For a vegetarian version, omit the ground meat and add more vegetables like diced carrots, bell peppers, or mushrooms to the rice filling.
 * You can customize the filling by adding herbs like parsley, dill, or mint for added freshness and flavor.
 * Some variations of mahshi malfoof include adding a layer of sliced potatoes or carrots to the bottom of the pot before adding the cabbage rolls. This adds an additional layer of flavor and texture to the dish.


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Cookbook:Ngalakh (Senegalese Millet Dessert)

Ngalakh is a delightful Senegalese millet porridge, traditionally enriched with the flavors of baobab cream, peanut butter, or sweet yogurt. This dessert is commonly presented in large bowls. It is best enjoyed when chilled, and a sprinkling of sugar on top adds an extra touch of sweetness. In Senegal, it is often served during Easter festivities.

Ingredients

 * Millet
 * Butter
 * Grated coconut
 * Raisins
 * A good pinch of ground nutmeg
 * Bouye (baobab fruit) powder
 * Peanut paste
 * Orange blossom water
 * Vanilla sugar

Procedure

 * 1) Pour a glass of hot water over the millet, and allow it to absorb the water.
 * 2) Cook the millet in a couscoussier for approximately ten minutes.
 * 3) Arrange the cooked millet in a large dish, then add the butter, grated coconut, raisins, and nutmeg.
 * 4) Dissolve the powdered bouye in a dish with 200 ml water. Combine the peanut paste with 300 ml water, and stir this into the bouye mixture.
 * 5) Filter the liquid to remove any excess bouye particles. Flavor the mixture with vanilla sugar and orange blossom water.
 * 6) Gradually pour the sauce over the millet in the large dish, adjusting the quantity until you achieve a porridge-like consistency. Refrigerate before serving.


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Cookbook:Couscous bil Khodra (Libyan Vegetable Couscous)

Couscous bil khodra, also known as Libyan vegetable couscous, is a nutritious and flavorful dish that is popular in Libyan cuisine. This dish features fluffy couscous cooked with a medley of vegetables and aromatic spices. It is a hearty and satisfying meal that showcases the vibrant flavors and textures of fresh vegetables. Couscous bil khodra is often served as a main course and enjoyed by both vegetarians and meat lovers.

Ingredients

 * 2 tablespoons olive oil
 * 1 onion, finely chopped
 * 2 cloves of garlic, minced
 * 1 carrot, diced
 * 1 zucchini, diced
 * 1 bell pepper, diced
 * 1 cup green beans, trimmed and cut into bite-sized pieces
 * 1 cup canned chickpeas, rinsed and drained
 * 2 tomatoes, diced
 * 1 teaspoon ground cumin
 * 1 teaspoon ground coriander
 * ½ teaspoon ground turmeric
 * ½ teaspoon paprika
 * Salt, to taste
 * Pepper, to taste
 * 2 cups vegetable broth
 * 2 cups couscous
 * Fresh parsley or cilantro, chopped (for garnish)

Equipment

 * Large pot
 * Saucepan
 * Strainer

Procedure

 * 1) In a large pot, heat olive oil over medium heat. Add the chopped onion and minced garlic. Sauté until the onion becomes translucent.
 * 2) Add the diced carrot, zucchini, bell pepper, and green beans to the pot. Stir and cook the vegetables for a few minutes until they start to soften.
 * 3) Add the diced tomatoes, chickpeas, cumin, coriander, turmeric, paprika, salt, and pepper to the pot. Stir well to coat the vegetables with the spices.
 * 4) Pour the vegetable broth into the pot. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let the vegetables simmer for about 15–20 minutes, or until they are tender.
 * 5) Meanwhile, prepare the couscous according to the package instructions. Typically, couscous is steamed or soaked in hot water until it becomes fluffy and tender. Fluff the cooked couscous with a fork.
 * 6) Once the vegetables are cooked, remove the pot from the heat. Gently stir in the cooked couscous, ensuring that it is well-incorporated with the vegetables.
 * 7) Taste and adjust the seasoning if needed. You can add more salt, pepper, or spices according to your preference.
 * 8) Serve hot, garnished with freshly chopped parsley or cilantro.

Tips

 * Make sure to fluff the cooked couscous with a fork to separate the grains and prevent clumping.
 * Adjust the cooking time for the vegetables according to your desired level of tenderness. You can cook them longer for a softer texture or shorter for a crunchier bite.

Variations

 * For a protein-packed version, you can add cooked chicken, lamb, or beef to the couscous and vegetable mixture.
 * Add a squeeze of lemon juice or sprinkle of lemon zest to add a refreshing citrusy flavor to the dish.
 * Sprinkle some toasted pine nuts or almonds on top of the couscous for added crunch and nuttiness.


text:
Cookbook:Shakshuka bil Lahm (Libyan Meat Shakshuka)

Shakshuka bil Lahm, also known as Libyan Meat Shakshuka, is a delicious and hearty dish that is popular in Libyan cuisine. This dish features a flavorful tomato-based sauce with tender chunks of meat, traditionally beef or lamb, and poached eggs. It is a versatile dish that can be enjoyed for breakfast, brunch, or as a satisfying main course. The combination of spices and the richness of the meat make Shakshuka bil Lahm a truly comforting and flavorful culinary experience.

Ingredients

 * 2 tablespoons olive oil
 * 1 onion, finely chopped
 * 2 cloves of garlic, minced
 * 500 grams (1 lb) beef or lamb, cut into small cubes
 * 2 bell peppers, diced
 * 4 tomatoes, diced
 * 1 teaspoon ground cumin
 * 1 teaspoon ground paprika
 * ½ teaspoon ground cayenne pepper (optional, for extra heat)
 * Salt, to taste
 * Pepper, to taste
 * 4–6 eggs
 * Fresh parsley or cilantro, chopped (for garnish)

Equipment

 * Large skillet with a lid
 * Wooden spoon or spatula
 * Knife

Procedure

 * 1) Heat the olive oil in a large skillet or frying pan over medium heat.
 * 2) Add the chopped onion and minced garlic. Sauté until the onion becomes translucent and fragrant.
 * 3) Add the cubed meat to the skillet and cook until browned on all sides.
 * 4) Add the diced bell peppers and tomatoes to the skillet. Stir well to combine.
 * 5) Sprinkle the cumin, paprika, cayenne pepper (if using), salt, and pepper over the ingredients in the skillet. Stir to evenly distribute the spices.
 * 6) Reduce the heat to low, cover the skillet with a lid, and let the mixture simmer for about 15–20 minutes, or until the meat is tender and the flavors have melded together.
 * 7) Using a spoon, create small wells in the sauce and carefully crack the eggs into each well.
 * 8) Cover the skillet again and let the shakshuka cook for an additional 5–7 minutes, or until the eggs are cooked to your desired level of doneness.
 * 9) Garnish with freshly chopped parsley or cilantro.

Tips

 * Ensure that the meat is well-browned before adding the vegetables. This step adds depth of flavor to the dish.
 * For a vegetarian version, you can omit the meat and increase the quantity of bell peppers or add other vegetables like mushrooms or zucchini.

Variations

 * Add a sprinkle of crumbled feta cheese or goat cheese on top of the shakshuka before serving.
 * If you prefer a spicier shakshuka, you can add a few dashes of hot sauce or chili flakes to the sauce.
 * Experiment with different herbs and spices such as oregano or smoked paprika to enhance the flavor profile.


text:
Cookbook:Igisafuri (Rwandan Chicken with Vegetables)

Igisafuri, a mouthwatering Rwandan dish, derives its name from the Kinyarwanda word for "pot." It features a delightful combination of chicken, vegetables, and plantains, all cooked together in a single pot, reminiscent of the Moroccan tagine. Known for its nutritional value, this Rwandan dish is not only delicious but also simple to prepare, requiring just a few key ingredients.

Ingredients

 * Oil
 * Chicken thighs
 * Onions, chopped
 * Leeks, sliced
 * Green bell pepper, chopped
 * Tomatoes, chopped
 * Celery stalks, sliced
 * Tomato paste
 * Water
 * Spinach
 * Plantain
 * Pepper
 * Salt

Procedure

 * 1) In a pot, heat the oil over medium-high heat and sear the chicken thighs until they are evenly colored on all sides.
 * 2) Add the onions, leeks, and green bell pepper to the pot. Stir well and let them cook for approximately 10 minutes, occasionally stirring.
 * 3) Add the tomatoes, celery, and tomato paste to the mixture, ensuring they are well combined. Cook over medium heat for 15 minutes, stirring regularly.
 * 4) Pour in enough water to cover the ingredients, and season with salt and pepper. Bring the mixture to a boil, then reduce the heat to low and simmer for about 15 minutes.
 * 5) Carefully remove two pieces of chicken from the pot. Place the plantains in the pot, ensuring they are covered with the spinach. Return the chicken to the pot, adding additional water if needed to fully submerge the plantains.
 * 6) Cover the pot, add the whole hot pepper, and let the ingredients simmer over low heat for approximately 25 minutes.


text:
Cookbook:Bazeen bil Lahm (Libyan Meat Bazeen)

Bazeen bil Lahm is a traditional Libyan dish that is hearty, flavorful, and satisfying. It is a combination of tender chunks of meat, typically beef or lamb, cooked in a rich and aromatic sauce, and served with a special dough-like bread called bazeen. This dish is commonly enjoyed during festive occasions and gatherings, bringing people together to savor its delicious flavors.

Ingredients

 * 2 tablespoons olive oil
 * 1 onion, finely chopped
 * 3 cloves of garlic, minced
 * 500 grams (1 lb) beef or lamb, cut into small cubes
 * 2 tomatoes, diced
 * 2 carrots, peeled and sliced
 * 2 potatoes, peeled and diced
 * 2 bell peppers, diced
 * 1 tablespoon tomato paste
 * 1 teaspoon ground cumin
 * 1 teaspoon ground coriander
 * 1 teaspoon ground turmeric
 * ½ teaspoon ground cayenne pepper (optional, for added heat)
 * Salt, to taste
 * Pepper, to taste
 * 4 cups water
 * Bazeen dough

Equipment

 * Large pot or Dutch oven with a lid
 * Wooden spoon or spatula

Procedure

 * 1) In a large pot or Dutch oven, heat the olive oil over medium heat.
 * 2) Add the chopped onion and minced garlic. Sauté until the onion becomes translucent and fragrant.
 * 3) Add the meat cubes to the pot and cook until browned on all sides.
 * 4) Stir in the diced tomatoes, sliced carrots, diced potatoes, and bell peppers.
 * 5) Add the tomato paste, cumin, coriander, turmeric, cayenne pepper (if using), salt, and pepper. Mix well to coat the ingredients with the spices.
 * 6) Pour in the water and bring the mixture to a boil.
 * 7) Reduce the heat to low, cover the pot with a lid, and let the bazeen simmer for about 1.5–2 hours, or until the meat is tender and the flavors have melded together.
 * 8) While the stew is cooking, prepare the bazeen dough according to the package instructions or homemade recipe.
 * 9) Once the stew is ready, shape the dough into small balls and place them in the serving bowls.
 * 10) Ladle the cooked meat and vegetable mixture over the bazeen dough.
 * 11) Serve hot and enjoy the delicious flavors of this traditional Libyan dish.

Notes, tips, and variations

 * Bazeen is a traditional Libyan bread made from a mixture of flour, water, and salt. It has a dense and doughy texture and is typically served with meat-based dishes like Bazeen bil Lahm.
 * Adjust the spice levels to suit your taste preferences. Add more or less cayenne pepper depending on your desired level of heat.
 * For a richer and more intense flavor, you can marinate the meat cubes with spices and olive oil for a few hours before cooking.
 * Serve Bazeen bil Lahm with a side of fresh salad or pickled vegetables for a refreshing contrast.
 * Bazeen can also be prepared with other types of meat such as chicken or goat, based on personal preference.
 * Experiment with adding different vegetables to the dish, such as peas, green beans, or zucchini, to customize the flavors and textures.


text: Category talk:Book:Java Programming

title: Category talk:Book:Java Programming


text:
Cookbook:Harissa bil Djaj (Libyan Chicken Harissa)

Harissa bil djaj is a flavorful and aromatic Libyan chicken dish. It features tender chicken pieces simmered in a rich and spicy tomato sauce, infused with a blend of aromatic spices. This dish is known for its bold flavors and is often served with bread or couscous, making it a satisfying and comforting meal.

Ingredients

 * 2 tablespoons olive oil
 * 1 onion, finely chopped
 * 4 cloves of garlic, minced
 * 1 whole chicken, cut into pieces
 * 2 tomatoes, diced
 * 2 tablespoons tomato paste
 * 1 tablespoon harissa paste
 * 1 teaspoon ground cumin
 * 1 teaspoon ground paprika
 * ½ teaspoon ground cayenne pepper (adjust according to spice preference)
 * ½ teaspoon ground coriander
 * ½ teaspoon ground caraway seeds
 * Salt to taste
 * Pepper, to taste
 * 4 cups water or chicken broth
 * Chopped fresh parsley, for garnish

Equipment

 * Large pot or Dutch oven with a lid
 * Wooden spoon or spatula
 * Knife

Procedure

 * 1) In a large pot, heat the olive oil over medium heat.
 * 2) Add the chopped onion and minced garlic. Sauté until the onion becomes translucent and fragrant.
 * 3) Add the chicken pieces to the pot and brown them on all sides.
 * 4) Stir in the diced tomatoes, tomato paste, harissa paste, cumin, paprika, cayenne pepper, coriander, caraway seeds, salt, and pepper. Mix well to coat the chicken with the spices.
 * 5) Pour in the water or chicken broth and bring the mixture to a boil.
 * 6) Reduce the heat to low, cover the pot with a lid, and let simmer for about 1 hour, or until the chicken is tender and cooked through.
 * 7) Taste and adjust the seasoning if needed.
 * 8) Serve the hot, garnished with freshly chopped parsley. Accompany with bread or couscous to soak up the flavorful sauce.

Notes, tips, and variations

 * Harissa paste is a spicy chili paste commonly used in North African cuisine. Adjust the amount according to your desired level of heat.
 * Feel free to add vegetables like bell peppers or carrots to the dish for added flavor and texture.
 * For a richer sauce, you can add a dollop of butter or a drizzle of olive oil before serving.
 * Allow the dish to rest for a few minutes before serving to allow the flavors to meld together.
 * Substitute the chicken with other meats such as beef or lamb for a different flavor experience.
 * Customize the spice blend by adding other spices such as cinnamon or ginger for a unique twist.


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Cookbook:Asida bil Zibda (Libyan Semolina Pudding)

Asida bil zibda is a traditional Libyan dessert that is rich, creamy, and sweet. It is made with simple ingredients and has a smooth and velvety texture. This indulgent treat is often served on special occasions or as a comforting dessert. It can be enjoyed on its own or accompanied by a drizzle of honey or a sprinkle of powdered sugar.

Ingredients

 * 1 cup butter, softened
 * 2 cups semolina
 * 1 cup granulated sugar
 * 1 teaspoon ground cardamom
 * 1 cup milk
 * Ground cinnamon, for garnish (optional)
 * Chopped nuts, for garnish (optional)

Equipment

 * Large pot or saucepan
 * Wooden spoon or spatula
 * Stovetop

Procedure

 * 1) In a large pot or saucepan, melt the butter over medium heat.
 * 2) Add the semolina to the pot and cook, stirring continuously, for about 10 minutes, or until it turns golden brown and gives off a nutty aroma.
 * 3) Reduce the heat to low and add the sugar and ground cardamom to the pot. Mix well to combine.
 * 4) Gradually pour in the milk while stirring constantly to prevent lumps from forming.
 * 5) Continue to cook the mixture, stirring continuously, for about 10–15 minutes, or until it thickens and pulls away from the sides of the pot. The consistency should be smooth and creamy.
 * 6) Remove the pot from the heat and cool slightly.
 * 7) To serve, transfer the asida bil zibda to individual serving bowls or a large platter. Smooth the surface with the back of a spoon or a spatula.
 * 8) If desired, sprinkle ground cinnamon and chopped nuts on top for garnish. Serve warm or at room temperature.

Notes, tips, and variations

 * Asida bil zibda can be enjoyed as a dessert or even as a breakfast treat.
 * Adjust the amount of sugar according to your preference for sweetness.
 * Feel free to add a touch of rose water or orange blossom water to the mixture for a fragrant twist.
 * Stir the semolina continuously during the browning process to prevent it from burning.
 * Make sure to cook on low heat to allow the flavors to develop and prevent it from sticking to the pot.
 * Add a handful of raisins or chopped dried fruits to the mixture for added texture and sweetness.
 * For a richer flavor, substitute part of the milk with heavy cream or evaporated milk.


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Hi.My name is Symbol Mosieleng. I came here to make friends and explore life and I want to learn because life is too short.🤩🤩🤩🤩

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Steve Schneider, SUNY Polytechnic Institute

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Cookbook:Tajine bil Samak (Libyan Fish Tajine)

Tajine bil samak is a delicious and fragrant Libyan fish dish cooked in a tajine, a traditional clay pot with a conical lid. This flavorful dish features tender fish fillets cooked in a tomato-based sauce infused with aromatic spices and herbs. It is a popular dish in Libyan cuisine and is often served with rice or bread.

Ingredients

 * 2 tablespoons olive oil
 * 1 onion, finely chopped
 * 2 cloves of garlic, minced
 * 4–6 fish fillets (such as cod, haddock, or tilapia)
 * 2 tomatoes, diced
 * 1 tablespoon tomato paste
 * 1 teaspoon ground cumin
 * 1 teaspoon ground paprika
 * ½ teaspoon ground cayenne pepper (adjust according to spice preference)
 * ½ teaspoon ground coriander
 * ½ teaspoon ground caraway seeds
 * Salt to taste
 * Pepper, to taste
 * 1 cup water
 * Fresh parsley or cilantro, chopped, for garnish

Equipment

 * Tajine or deep, wide skillet with a lid
 * Wooden spoon or spatula
 * Knife

Procedure

 * 1) Heat the olive oil in the tajine over medium heat.
 * 2) Add the chopped onion and minced garlic. Sauté until the onion becomes translucent and fragrant.
 * 3) Place the fish fillets in the tajine, and cook for a few minutes on each side until lightly browned. Remove the fish fillets from the tajine or skillet and set them aside.
 * 4) In the same tajine or skillet, add the diced tomatoes and tomato paste. Stir well to combine.
 * 5) Add the ground cumin, paprika, cayenne pepper, coriander, salt, and pepper. Mix the spices into the tomato mixture. Pour in the water and stir until the sauce is well combined.
 * 6) Return the fish fillets to the tajine, nestling them into the sauce.
 * 7) Cover the tajine with a lid and let the fish simmer in the sauce for about 10–15 minutes, or until the fish is cooked through and flakes easily with a fork.
 * 8) Remove the tajine from the heat.
 * 9) Sprinkle chopped parsley or cilantro on top for garnish.
 * 10) Serve the hot, accompanied by rice or bread.

Notes, tips, and variations

 * Feel free to adjust the spice levels according to your preference. Add more cayenne pepper for extra heat or reduce it for a milder flavor.
 * You can add additional vegetables such as bell peppers or carrots to the tajine for added flavor and nutrition.
 * Experiment with different types of fish fillets based on your preference and availability.
 * If using a tajine, it is recommended to place a heat diffuser between the tajine and the heat source to distribute the heat evenly and prevent the clay from cracking.
 * Check the fish for doneness by gently flaking it with a fork. It should be opaque and easily separated into flakes.
 * Add a squeeze of lemon juice to the sauce before serving for a tangy flavor.
 * For a heartier version, add a can of chickpeas or cooked white beans to the tajine during the simmering process.


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Cookbook:Filfel Chuma (Libyan Spicy Tomato Sauce)

Filfel chuma is a popular spicy tomato sauce in Libyan cuisine. It is known for its vibrant red color, bold flavors, and fiery kick. This versatile sauce is made with a combination of tomatoes, garlic, chili peppers, and various spices. It can be used as a condiment, marinade, or base for other dishes.

Ingredients

 * 2 tablespoons olive oil
 * 4–5 cloves of garlic, minced
 * 2–3 hot chile peppers (such as cayenne pepper or serrano pepper), finely chopped
 * 4–5 ripe tomatoes, finely chopped
 * 1 teaspoon ground cumin
 * 1 teaspoon ground paprika
 * ½ teaspoon ground cayenne pepper (adjust according to spice preference)
 * ½ teaspoon ground coriander
 * Salt and pepper, to taste
 * 1 tablespoon tomato paste
 * 1 tablespoon fresh lemon juice
 * Fresh parsley or cilantro, chopped, for garnish

Equipment

 * Saucepan
 * Wooden spoon or spatula

Procedure

 * 1) Heat the olive oil in a saucepan over medium heat.
 * 2) Add the minced garlic and finely chopped chili peppers. Sauté for a minute until fragrant.
 * 3) Add the chopped tomatoes to the saucepan and stir well.
 * 4) Sprinkle the ground cumin, paprika, cayenne pepper, coriander, salt, and pepper over the tomatoes. Mix the spices into the sauce.
 * 5) Stir in the tomato paste. Reduce the heat to low and simmer the sauce for about 20–25 minutes, stirring occasionally, until the tomatoes break down and the sauce thickens.
 * 6) Remove the saucepan from the heat and let the sauce cool slightly.
 * 7) Transfer the sauce to a blender or use an immersion blender to puree the mixture until smooth. Alternatively, if you prefer a chunky texture, you can skip this step.
 * 8) Stir in the fresh lemon juice to brighten the flavors.
 * 9) Taste and adjust the seasoning according to your preference.
 * 10) Garnish with chopped parsley or cilantro before serving.

Notes, tips, and variations

 * Adjust the spiciness of the sauce by adding more or less chili peppers according to your tolerance.
 * This sauce can be stored in an airtight container in the refrigerator for up to a week.
 * Use ripe tomatoes for the best flavor. You can also use canned tomatoes as a substitute when fresh tomatoes are not in season.
 * For a smoky flavor, you can roast the tomatoes before adding them to the saucepan.
 * Add a pinch of ground cinnamon or a dash of vinegar for a unique twist to the flavor profile.
 * Customize the sauce by adding other spices such as oregano, thyme, or sumac.


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Cookbook:Salata Hara (Libyan Spicy Salad)

Salata hara is a vibrant and spicy salad commonly enjoyed in Libyan cuisine. It is known for its bold flavors and fiery kick, making it a perfect accompaniment to grilled meats or as a refreshing side dish. This salad features a combination of fresh vegetables, herbs, and spices, creating a tantalizing blend of flavors.

Ingredients

 * 2 red bell peppers, roasted, peeled, and finely chopped
 * 1 green bell pepper, finely chopped
 * 1 hot chile pepper (such as jalapeno, finely chopped
 * 1 tomato, finely chopped
 * 1 small onion, finely chopped
 * 1 clove of garlic, minced
 * 1 tablespoon lemon juice
 * 2 tablespoons olive oil
 * 1 teaspoon ground cumin
 * ½ teaspoon ground cayenne pepper (adjust according to spice preference)
 * Salt, to taste
 * Pepper, to taste
 * Fresh chopped parsley or cilantro for garnish

Equipment

 * Mixing bowl
 * Spoon or spatula
 * Whisk
 * Plastic wrap

Procedure

 * 1) In a mixing bowl, combine the roasted and chopped red bell peppers, green bell pepper, hot chili pepper, tomato, onion, and garlic.
 * 2) In a small bowl, whisk together the lemon juice, olive oil, cumin, cayenne pepper, salt, and pepper.
 * 3) Pour the dressing over the vegetables and toss well to coat all the ingredients.
 * 4) Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld together.
 * 5) Before serving, garnish the salad with chopped parsley or cilantro.

Notes, tips, and variations

 * Adjust the spiciness of the salad by adding more or less chili peppers according to your preference.
 * For a smoky flavor, you can roast the bell peppers over an open flame or under a broiler until the skin is charred. Then, peel off the skin before chopping.
 * This salad can be made in advance and stored in the refrigerator for up to a day. Just give it a quick stir before serving to redistribute the flavors.
 * For a milder version, you can remove the seeds and membranes from the hot chili pepper before chopping.
 * Serve the salad chilled for a refreshing and crisp texture.
 * Add diced cucumber or olives for additional crunch and flavor.
 * Sprinkle some sumac or paprika on top of the salad for an extra pop of color and tanginess.


text: Category:Libyan recipes

title: Category:Libyan recipes


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Cookbook:Shorba bil Lahm (Libyan Meat Soup)

Shorba bil lahm is a comforting and hearty meat soup popular in Libyan cuisine. It is flavorful and broth-based, packed with tender pieces of meat, vegetables, and aromatic spices. It is often enjoyed as a satisfying meal on its own or as a starter to a larger feast.

Ingredients

 * 2 tablespoons olive oil
 * 1 onion, finely chopped
 * 3 cloves of garlic, minced
 * 500 grams (1 lb) boneless lamb or beef, cut into small cubes
 * 1 teaspoon ground cumin
 * 1 teaspoon ground coriander
 * ½ teaspoon ground turmeric
 * ½ teaspoon ground cayenne pepper (adjust according to spice preference)
 * Salt to taste
 * Pepper, to taste
 * 2 carrots, peeled and diced
 * 2 potatoes, peeled and diced
 * 2 tomatoes, chopped
 * 1 liter (4 cups) vegetable broth or beef broth
 * Fresh parsley or cilantro, chopped, for garnish

Equipment

 * Large pot
 * Stovetop
 * Wooden spoon or spatula
 * Cutting board
 * Chef's knife
 * Measuring spoons
 * Measuring cups
 * Vegetable peeler
 * Soup ladle
 * Serving bowls

Procedure

 * 1) Heat the olive oil in a large pot over medium heat.
 * 2) Add the chopped onion and minced garlic to the pot and sauté until they become translucent and fragrant.
 * 3) Add the diced lamb or beef cubes to the pot and cook until browned on all sides.
 * 4) Stir in the ground cumin, ground coriander, ground turmeric, cayenne pepper, salt, and pepper, and cook for another minute to toast the spices.
 * 5) Add the chopped carrots, potatoes, and tomatoes to the pot, and stir well to combine with the meat and spices.
 * 6) Pour in the vegetable broth or beef broth, and bring the soup to a boil.
 * 7) Reduce the heat to low, cover the pot, and let the soup simmer for about 1 hour, or until the meat is tender and the flavors have melded together.
 * 8) Taste the soup and adjust the seasoning with salt and pepper if needed.
 * 9) Serve hot, garnished with fresh parsley or cilantro.

Notes, tips, and variations

 * You can customize the vegetables in the soup according to your preference. Other commonly added vegetables include celery, bell peppers, and zucchini.
 * Add a handful of cooked chickpeas or lentils to the soup for added protein and texture. For a spicier version, add a pinch of chili flakes or a finely chopped chili pepper.
 * For a richer flavor, you can brown the meat in batches before adding the onions and garlic.
 * This soup can be made in advance and reheated for serving. In fact, the flavors often deepen and improve after sitting for a day.
 * If using tougher cuts of meat, you can cook the soup for a longer time to ensure the meat becomes tender.
 * Serve the soup with warm crusty bread for dipping and sopping up the delicious broth.
 * Garnish the soup with a squeeze of fresh lemon juice for a tangy twist.


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Cookbook:Mafrum bil Lahm (Libyan Baked Meat and Potatoes)

Mafrum bil Lahm is a traditional Libyan dish that features layers of seasoned meat and potatoes, topped with a flavorful tomato sauce. It is a delicious and satisfying meal that is often enjoyed during festive occasions and gatherings.

Ingredients

 * 4 potatoes, peeled and cut into thick slices
 * 2 tablespoons olive oil
 * 1 onion, finely chopped
 * 3 cloves of garlic, minced
 * 500 grams (1 lb) ground beef or lamb
 * 1 teaspoon ground cumin
 * 1 teaspoon ground paprika
 * ½ teaspoon ground cayenne pepper (adjust according to spice preference)
 * Salt to taste
 * Pepper, to taste
 * 400 grams (14 oz) canned tomatoes, crushed
 * Fresh parsley or cilantro, chopped, for garnish

Equipment

 * Large pot
 * Skillet
 * Wooden spoon or spatula
 * Cutting board
 * Chef's knife
 * Measuring spoons
 * Measuring cups
 * Vegetable peeler
 * Baking dish
 * Aluminum foil

Procedure

 * 1) In a large pot, bring water to a boil and add the potato slices. Boil them for about 5 minutes, or until slightly tender. Drain and set aside.
 * 2) In a skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until they become translucent and fragrant.
 * 3) Add the ground beef or lamb to the skillet and cook until browned. Break up the meat with a wooden spoon or spatula as it cooks.
 * 4) Stir in the ground cumin, paprika, cayenne pepper, salt, and pepper, and cook for another minute to toast the spices.
 * 5) Remove the skillet from the heat and set aside.
 * 6) Preheat the oven to 180°C (350°F).
 * 7) Take a slice of the boiled potato and flatten it with the palm of your hand. Place a spoonful of the cooked meat mixture in the center of the potato slice, and fold the sides over to enclose the filling. Repeat with the remaining potato slices and meat mixture.
 * 8) Arrange the stuffed potato slices in a single layer in a baking dish.
 * 9) In a separate bowl, mix the crushed tomatoes with salt, pepper, and any remaining spices. Pour the tomato sauce over the stuffed potatoes, ensuring they are well-coated.
 * 10) Cover the baking dish with aluminum foil and bake in the preheated oven for 45 minutes.
 * 11) Remove the foil and continue baking for an additional 10–15 minutes, or until the potatoes are fully cooked and golden brown on top.
 * 12) Garnish with fresh parsley or cilantro before serving.

Notes, tips, and variations

 * Mafrum bil lahm can be served as a main course accompanied by a salad or crusty bread.
 * Leftovers can be refrigerated and reheated for later enjoyment.
 * Adjust the spiciness of the dish by adding more or less cayenne pepper according to your preference.
 * For added flavor, you can sprinkle grated cheese on top of the mafrum before baking it in the oven.
 * Feel free to experiment with different seasonings and spices to personalize the dish to your taste.
 * Vegetarian variation: Replace the ground meat with a combination of cooked and seasoned vegetables such as zucchini, eggplant, and bell peppers.
 * Gluten-free variation: Ensure that all the ingredients used, including spices and canned tomatoes, are gluten-free certified.


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Cookbook:Sharmoula bil Lahm (Libyan Marinated Meat Sharmoula)

Sharmoula bil lahm is a flavorful Libyan dish featuring marinated meat cooked to perfection. The marinade, known as sharmoula, is made with a combination of aromatic herbs and spices that infuse the meat with a delicious and fragrant taste. It is a popular dish that is often enjoyed during special occasions and gatherings.

Ingredients

 * 4 cloves of garlic, minced
 * ¼ cup olive oil
 * 2 tablespoons freshly squeezed lemon juice
 * 2 teaspoons ground cumin
 * 2 teaspoons ground paprika
 * 1 teaspoon ground coriander
 * ½ teaspoon ground cayenne pepper (adjust according to spice preference)
 * ½ teaspoon salt
 * ¼ teaspoon black pepper
 * 1 kg (2.2 lbs) boneless beef or lamb cubes
 * Fresh parsley or cilantro, chopped, for garnish

Equipment

 * Mixing bowl
 * Chef's knife
 * Cutting board
 * Skewers
 * Grill or grill pan
 * Basting brush
 * Plastic wrap

Procedure

 * 1) In a mixing bowl, combine the minced garlic, olive oil, lemon juice, ground cumin, paprika, coriander, cayenne pepper, salt, and black pepper. Mix well to form a smooth marinade.
 * 2) Add the beef or lamb cubes to the marinade and toss them until they are evenly coated. Ensure that each piece of meat is well covered with the marinade.
 * 3) Cover the bowl with plastic wrap and refrigerate for at least 2–4 hours to allow the flavors to meld and the meat to absorb the marinade.
 * 4) Preheat the grill or grill pan over medium-high heat.
 * 5) Thread the marinated meat onto skewers, leaving a small gap between each piece.
 * 6) Place the skewers on the grill or grill pan and cook for approximately 10–15 minutes, turning occasionally, until the meat is cooked to your desired level of doneness.
 * 7) While grilling, brush any remaining marinade onto the meat for added flavor and moisture.
 * 8) Once cooked, remove the skewers from the grill and let them rest for a few minutes.
 * 9) Garnish with fresh chopped parsley or cilantro before serving.

Notes, tips, and variations

 * The marinated meat can also be cooked in the oven under the broiler or in a preheated oven at 200°C (400°F) for about 20–30 minutes, turning halfway through.
 * For a smoky flavor, you can add a pinch of smoked paprika or use a charcoal grill.
 * If using wooden skewers, soak them in water for 30 minutes prior to grilling to prevent them from burning.
 * Sharmoula can also be used to marinate chicken or seafood for a different flavor profile.
 * For a vegetarian option, marinate vegetables such as bell peppers, zucchini, and eggplant in the sharmoula marinade, and then grill or roast them until tender.


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Cookbook:Dajaj Mashwi (Libyan Grilled Chicken)

Dajaj mashwi is a mouthwatering Libyan dish featuring grilled chicken that is marinated in a flavorful blend of herbs and spices. This dish is popular in Libyan cuisine and is often enjoyed during festive occasions and gatherings. The marinated chicken is grilled to perfection, resulting in juicy and tender meat with a delightful smoky flavor.

Ingredients

 * 4 cloves of garlic, minced
 * ¼ cup olive oil
 * 2 tablespoons freshly squeezed lemon juice
 * 2 teaspoons ground cumin
 * 2 teaspoons ground paprika
 * 1 teaspoon ground coriander
 * ½ teaspoon ground cayenne pepper (adjust according to spice preference)
 * ½ teaspoon salt
 * ¼ teaspoon black pepper
 * 1 whole chicken, cut into pieces
 * Fresh parsley or cilantro, chopped, for garnish
 * Lemon wedges, for serving

Equipment

 * Mixing bowl
 * Chef's knife
 * Cutting board
 * Grill or grill pan
 * Basting brush

Procedure

 * 1) In a mixing bowl, combine the minced garlic, olive oil, lemon juice, ground cumin, paprika, coriander, cayenne pepper, salt, and black pepper. Mix well to form a smooth marinade.
 * 2) Place the chicken pieces in the marinade and rub them well, ensuring that each piece is coated with the marinade. Let the chicken marinate for at least 2–4 hours, allowing the flavors to infuse.
 * 3) Preheat the grill or grill pan over medium-high heat.
 * 4) Place the marinated chicken pieces on the grill, skin side down. Cook for about 10–15 minutes, then flip the pieces and continue grilling for another 10–15 minutes, or until the chicken is cooked through and nicely charred.
 * 5) While grilling, use a basting brush to brush any remaining marinade onto the chicken for added flavor and moisture.
 * 6) Once cooked, remove the chicken from the grill and let it rest for a few minutes.
 * 7) Garnish the dajaj mashwi with fresh chopped parsley or cilantro, and serve it with lemon wedges on the side.

Notes, tips, and variations

 * You can use bone-in chicken pieces or boneless chicken, depending on your preference. Adjust the grilling time accordingly.
 * For a smokier flavor, you can add a small amount of soaked wood chips to the grill.
 * Ensure that the grill or grill pan is well preheated to achieve nice grill marks and prevent the chicken from sticking.
 * If using a charcoal grill, arrange the coals to create two zones: direct heat for searing and indirect heat for slower cooking. Start grilling the chicken over direct heat and then move it to the indirect heat zone to finish cooking.
 * For a spicier kick, add additional cayenne pepper or chile powder to the marinade.
 * Serve the dajaj mashwi with a side of traditional Libyan dips such as baba ganoush or hummus.


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Cookbook:Pancakes with Honey

The pancakes are light, fluffy, and have a hint of sweetness, making them a perfect dessert or a sweet breakfast option.

Ingredients

 * 2 cups all-purpose flour
 * 2 teaspoons baking powder
 * ¼ teaspoon salt
 * 2 tablespoons white granulated sugar
 * 2 cups milk
 * 2 standard eggs
 * 2 tablespoons butter, melted
 * Honey, for drizzling
 * Toasted sesame seeds, for garnish (optional)

Equipment

 * Mixing bowl
 * Whisk
 * Non-stick skillet or griddle
 * Spatula

Procedure

 * 1) In a mixing bowl, whisk together the flour, baking powder, salt, and sugar.
 * 2) In a separate bowl, whisk together the milk, eggs, and melted butter.
 * 3) Gradually pour the wet ingredients into the dry ingredients, whisking until well combined and no lumps remain.
 * 4) Heat a non-stick skillet or griddle over medium heat and lightly grease it with butter or cooking spray.
 * 5) Pour ¼ cup of the pancake batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook for an additional 1–2 minutes, or until golden brown.
 * 6) Repeat the process with the remaining batter, adding more butter or cooking spray as needed.
 * 7) Stack the pancakes on a serving plate and drizzle generously with honey.
 * 8) Garnish with toasted sesame seeds, if desired.

Notes, tips, and variations

 * Adjust the sweetness of the pancakes by adding more or less sugar according to your preference.
 * You can customize the toppings by adding fresh fruits, nuts, or whipped cream to the pancakes.
 * To keep the pancakes warm while cooking the remaining batches, place them on a baking sheet in a preheated oven at 200°F (95°C) until ready to serve.
 * Ensure the skillet or griddle is preheated before adding the pancake batter to achieve even cooking and browning.
 * Add a pinch of cinnamon or nutmeg to the pancake batter for additional flavor.
 * Serve with a dollop of yogurt or a scoop of vanilla ice cream for a creamy contrast.

title: Cookbook:Pancakes with Honey


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Cookbook:Nigerian Yam and Potato Porridge

Yam and potato porridge with peppered ponmo is an upgraded version of yam porridge, a popular dish in southern Nigeria, particularly among the Yoruba people. The porridge is served with peppered ponmo due to the fact that people like to chew something while eating the porridge. Feel free to adjust the recipe and add your own twist to suit your preferences.

Ingredients

 * 6 pieces of ponmo (cow skin), properly cleaned and cut into small pieces
 * 1½ cups water
 * 4 seasoning cubes (e.g. Maggi)
 * Garlic, minced
 * 15 scotch bonnet chile peppers (atarodo)
 * 3 cooking spoons of palm oil
 * 2 cooking spoons of vegetable oil
 * 6 medium-sized onions, 3 chopped and 3 sliced
 * 1 teaspoon curry powder
 * 1¼ teaspoons salt
 * 1 medium-sized yam, peeled and sliced into 4 pieces of 10 cm diameter and 2–2.5-inch thickness
 * 5 medium-sized sweet potatoes, peeled and sliced 2–2.5-inch thick
 * 2 teaspoons of ginger/garlic/onion paste
 * 1 sachet of tomato paste
 * 4 teaspoons ground crayfish

Equipment

 * Non-stick pot
 * Wooden stirring rod
 * Cooking spoon
 * Stovetop
 * Knife
 * Chopping board

Peppered ponmo

 * 1) Place the ponmo in a pot with water, 2 seasoning cubes, garlic, and salt to taste. Boil until the ponmo becomes soft, which should take about 10 minutes.
 * 2) Blend the chile peppers until about 70% smooth.
 * 3) Heat a dry frying pan over medium heat. Pour 1 cooking spoon of palm oil and ½ spoon of vegetable oil into the pan, and heat them for about 2 minutes.
 * 4) Add one-third of the finely chopped onions to the pan and fry them, stirring continuously for approximately 2 minutes.
 * 5) Add the blended peppers, curry powder, ½ teaspoon of salt, and pepper. Let the mixture fry for about 8 minutes.
 * 6) Add the cooked ponmo to the pan and stir to combine. Reduce the heat to low and simmer, covered, for approximately 5 minutes.
 * 7) Keep warm until time to serve.

Porridge

 * 1) In a large pot, combine 1 cup of water and 1 teaspoon of salt. Add the yam, sweet potato, and sliced onions.
 * 2) Boil the yam and sweet potatoes until they are about 60% softened (approximately halfway done). This process usually takes around 12 minutes. Do not drain.
 * 3) Blend the ginger-garlic paste, remaining seasoning cubes, and tomato paste together until smooth.
 * 4) Heat a dry frying pan over medium heat. Add 2 spoons of palm oil and 1½ spoons of vegetable oil to the pan, and heat them for about 2 minutes
 * 5) Add half the remaining finely chopped onions to the pan and fry them, stirring continuously for approximately 2 minutes.
 * 6) Add the tomato mixture and salt to taste. Stir continuously until the mixture fries and has lost some liquid.
 * 7) Stir the fried tomato mixture into the pot with the yam and potatoes. Add the crayfish and remaining chopped onions. Stir well and cover the pot, allowing it to cook for 5 minutes.
 * 8) Using a wooden stirring rod, stir and mash the yam and potato, leaving some chunks for texture.
 * 9) Reduce the heat to low and simmer, covered, for an additional 5 minutes.
 * 10) Stir the porridge and remove it from the heat, allowing it to steam. Serve the hot porridge on a plate with the peppered ponmo.

Notes, tips, and variations

 * Use a non-stick cooking pot to prevent the yam from sticking to the bottom and a non-stick frying pan to cook the peppered ponmo.
 * Gradually add water as needed to prevent the yam/sweet potatoes from becoming too runny.
 * If palm oil and vegetable oil are not available, you can substitute canola oil or any other type of cooking oil.
 * As a vegetarian option, you can add vegetables such as carrots, green beans, or spinach to the porridge.
 * Clean brown or white ponmo with an iron sponge and warm salty water.
 * Crayfish can also be added to the peppered ponmo for extra flavor.
 * If you don't prefer scotch bonnet peppers, you can use dried chili peppers instead.
 * This meal can be served with various proteins such as fish, meat, or turkey. You can also pair it with refreshing drinks like sobo or blended fruit juice.


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Cookbook:Ghraiba bil Loz (Libyan Almond Ghraiba)

Ghreyba bil loz is a delicious Libyan almond cookie loved for its delicate texture and rich almond flavor. These cookies are often enjoyed during festive occasions and are a popular treat in Libyan cuisine. Ghreyba bil loz melts in your mouth and is perfect for serving with a cup of tea or coffee.

Ingredients

 * 1 cup butter, softened
 * ½ cup powdered sugar
 * 2 cups all-purpose flour
 * ½ cup finely ground almonds
 * 1 teaspoon vanilla extract
 * Whole almonds, for decoration

Equipment

 * Mixing bowl
 * Electric mixer or wooden spoon
 * Baking sheet
 * Parchment paper or silicone baking mat
 * Oven
 * Wire rack

Procedure

 * 1) Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.
 * 2) In a mixing bowl, cream together the softened butter and powdered sugar until light and fluffy.
 * 3) Add the flour, ground almonds, and vanilla extract to the butter mixture. Mix until well combined and a soft dough forms.
 * 4) Pinch off small portions of the dough and roll them into balls about the size of a walnut. Place the balls on the prepared baking sheet, leaving some space between them.
 * 5) Press a whole almond into the center of each cookie ball, gently flattening the cookies slightly.
 * 6) Bake in the preheated oven for 12–15 minutes, or until the edges of the cookies turn golden brown.
 * 7) Remove from the oven and let the cookies cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely.

Notes, tips, and variations

 * Ghribia bil loz are delicate and crumbly, so handle them gently when transferring to the wire rack.
 * The cookies will firm up as they cool, so don't worry if they seem soft right out of the oven.
 * Make sure the butter is softened at room temperature to easily cream it with the powdered sugar.
 * If you prefer a more pronounced almond flavor, you can add a few drops of almond extract to the dough along with the vanilla extract.
 * For a touch of citrus, add the zest of 1 lemon or orange to the dough.
 * Dust the cooled cookies with a sprinkle of powdered sugar for an elegant presentation.


text: Cookbook talk:Lunch

title: Cookbook talk:Lunch


text:
Cookbook:Yassa Poulet (Senegalese Chicken)

Yassa poulet is a popular dish that can be found throughout West Africa, though it specifically originated from Senegal. It has a unique, sweet taste.

Ingredients

 * 6 chicken thighs
 * 3 large onions, thinly sliced
 * 4 garlic cloves, neatly minced
 * 3 tablespoons dijon mustard
 * 2 cups chicken broth
 * ½ cup lemon juice
 * 2 teaspoons smoked paprika
 * 1 teaspoon cayenne pepper
 * 2 teaspoons bouillon powder
 * 1 teaspoon salt or to taste
 * 4 tablespoons olive oil

Procedure

 * 1) Wash the chicken and pat it dry with paper towels.
 * 2) Put the chicken in a large bowl with the garlic, onions, dijon mustard, lemon juice, salt, bouillon powder, cayenne pepper and smoked paprika. Mix together well and place in the fridge to marinate for 2–12 hours.
 * 3) Take the chicken out of the marinade, and scrape off the marinade and the onions. Reserve the marinade.
 * 4) Heat the olive oil in the large Dutch oven over medium heat, and add the chicken. Let it brown on both sides for 5 minutes. Take out and set aside the chicken.
 * 5) To the pot, add the onions and remaining marinade. Cook on medium heat for 5 minutes until browned.
 * 6) Return the browned chicken pieces to the sweet caramelized onions.
 * 7) Add the chicken broth, and simmer for 20 minutes over medium heat until the chicken is fully cooked.
 * 8) Taste for salt and other ingredients and make any necessary adjustments.

Notes, tips, and variations

 * If you cannot eat it all at once, you can store it in the fridge for four days and in the deep freezer for up to 6 months.
 * You can reheat this dish in a skillet over medium heat—if you notice it is too dry you can add a splash of chicken broth to make it moist.
 * Try using a different type of mustard like whole grain or spicy brown if Dijon is not readily available.
 * You can adjust the spice level to your taste. You can add some extra spice such as black pepper to improve its flavour.
 * Try to brown the chicken well, as this improve the look and flavor.
 * Make sure you use fresh lemon to get a nice taste—if this is not available, you can make use of bottled lemon or lime juice.
 * It can be eaten with rice or cauliflower rice.


text:
Cookbook:Damoda (Groundnut Stew)

Damoda is a delicious groundnut stew cooked with meat, fish, chicken or vegetables. It is popularly eaten in Senegal or the Gambia.

Ingredients

 * 1 medium size onion, finely chopped
 * 1 medium size bunch of spring onions, neatly chopped
 * 2 medium size garlic cloves, neatly chopped
 * Hot chiles, neatly chopped
 * Chicken bouillon cubes, crushed
 * Salt to taste
 * 2 cups peanut butter
 * Chicken
 * Vinegar to taste
 * Mustard powder to taste (optional)
 * Vegetable oil
 * Vegetables such as tomatoes, carrots, and potatoes although it is not compulsory to put everything, you can put the ones you could easily get( just make sure to cut it into smaller pieces and if you would prefer pounding there is no issue with that you can go ahead and do it.
 * 26 oz tomato paste
 * About 2 cups water

Procedure

 * 1) Pound together the onions, spring onions, garlic, chili pepper, bouillon cubes, and salt.
 * 2) Dilute the peanut butter with enough water to make it smooth and pourable. If desired, strain it to remove any debris.
 * 3) Season the chicken with vinegar and mustard powder.
 * 4) Fry the chicken until browned on both sides, making sure it does not burn. Remove and set aside.
 * 5) Add the pounded mixture to the pan along with any other vegetables, and fry it.
 * 6) Mix in the peanut butter, tomato paste, chicken, and water. Let everything simmer until the sauce becomes thick and oil appears on top.
 * 7) When it is fully done you can remove it and serve with white rice or any complimentary one of your choice.

Notes, tips, and variations

 * The method of preparation can vary in the selection of meat and vegetables.

title: Cookbook:Damoda (Groundnut Stew)


text:
User talk:Aub5green

Welcome, Aub5green!

If you have any questions, you can ask in the assistance reading room or possibly contact me personally. —Justin ( koavf ) ❤T☮C☺M☯ 11:52, 5 July 2023 (UTC)

Hello!
Hello,I'm Germany paul,I saw in project page You the commented.You can be a good choice for writing math books.Are you interested? Germany Poul Ah (discuss • contribs) 16:27, 29 July 2023 (UTC)

title: User talk:Aub5green


text:
Raising Cattle/Space

 Floor space requirements for different livestock :   Feeding and watering space :

title: Raising Cattle/Space


text:
User:Saxolazealand

Lung cancer

title: User:Saxolazealand


text:
User:Joschtony/sandbox/place holder two

Goodness of impartial goodness sake beyond the human condition eludes humanity from the onset of recorded history as is known by anthropomorphic studies, that is just impartial and true for need of peace keeping, in this interest;- thereby,- By the help of the Creator Granted impartial rights, thereby, rights are only impartial from God Being Eternal being the Creator Being God, of One Benevolent Eternal God needs to be true light by impartiality from the Creator Being Eternal God;- thereby,- by the truth of humanity being both following goodness sake and the intention of *influential* harmfulness, thus *evil* intent originated from humanity under the skies, not some fiction;- thereby,- God is never the opposition to God, so, less than God is never God Eternal God, the Creator. God Being Eternal only benevolent, the Creator never *pits* goodness from God against someone who claimed permission from God to have harmful intent of influence or God could never by Eternal God, the benevolent Creator and God is Being God Eternal, the Creator. Not one Angel is God in the Scriptural texts of The Holy Bible, for example, and not one human being in the image and likeness of God of higher reasoning sentient consciousness is God, thereby,- Joschtony (discuss • contribs) 19:33, 5 July 2023 (UTC) today is, Wed the 4th day of the week, 07/05/2023 (at) 03:32pm
 * no* group has a monopoly on God Eternal, the Creator nor impartial rights from God Eternal the Creator.

Exploration of harmonious music theory, unheard *sound* frequencies at the physics study of sub-atomic levels, such as quarks
Under and from impartial rights from the Creator, ie The Three Charters of Freedom here "Under God" the sovereign USA, thank the Creator, in my freedom of speech, by this fundamental right from Eternal God, the Creator. thereby;- that being a true concern by God, of mine, Joschtony, curator of this wiki "namespace" courtesy of wikiversity.org , by inspiration from God, ok, yes, the "I've heard that before," no kidding, yes all of humanity heard that before at one point or another, however, since Eternal God, the Creator Being only benevolent, how did harmful influences happen? Creation itself is harmless, ie "void" in Genesis 1:1. Since that is truth being true being truth had been, is, and forever true, because God Being Only Benevolent never has or causes harmful influence by inert substances, nor energy or forces that contain the substances and energy. Plants and animals have no inherent sentient higher reasoning consciousness so no conscientious conscience. This is nothing new, since this shared epoch, of having been in school, hearing over and over, 10,000 years of recorded history. Who Created the each individual having been come into the world the same way, the higher reasoning sentient consciousness conscientiousness in conscience needed for ethics to be legally observed? By humanity in and of humanity did not, only the Creator, Eternal God being the Creator did so. Thus the seeming discrepancy of epochs, something happened that cause continental drift platonic geological archeology, for example. So, to *stay* scientific, the obvious flaw in nudges of human behavior expertise claims of somehow an ethical consensus is going to happen, before immersive AI artificial intelligence not sentient no consciousness systems, (ie. *religiosity* of the Book of Ezekiel regarding claims of just peace keeping from flawed humanity is veneer of whitewash, and God is going to tell rhetorically, what good is your whitewash, now? Because it never does have a harmless influence. So formed liaison joined worldliness has "bread" for tears of unearned suffering of "needs" based spirituality joined earthly needs. God Being Eternal, the Creator Being One God, the Good or Holy Lord has no, that is zero competition. Significant in the implications regarding had to be sinless, ie Psalm 15 by help of God, stay sinless, now sinless in Heaven Created by God on the 2nd Day or could be classified "epoch" of the 7 Day Creation having been Created by God, in regard to common texts and principles of ancient history could cause implications regarding the Scriptural texts of The Holy Bible. (ie. the days of Noah, for example, could an epoch in very ancient history, by *opposition to God harmfulness result in the deluge? yes. thereby, the relatively in epochs of thousands of years, the deluge of Europe during the days of Noah and family, as history repeats, had the same result by opposition to God Who is sole omniscient inexhaustible, ie Isaiah 40 God never grows tired, never wearies, - Thereby, in Ecclesiastes until the dated day and hour that no Angel or no human being individual person knows, ie, Deut. 32 only God being in entirety Eternal and benevolent has God's own "flashing sword." The "double edged sword" of not only God's Word is by and from one Eternal God having God Being Eternal One the Creator, of three states of Eternal Being, Thou, Thou-est and Thou-self,  of how God gives each individual human being person, he or she, the "me, myself, and I" states of being in the image and likeness of God. God Being Eternally Benevolent is the Creator Being God Eternal Benevolent. The Psalms are a good place to start, having from God and needed help of God's impartial inspiration, of God only angers at injustice, and that causes unearned suffering from the influence of one or greater in numbers one other human being individual person or others each being one human being individual person, thus one on one, ie Cain not only slew Abel, Cain defied God's impartial help and Benevolence of God Being impartial for just peace keeping. Jesus being God's only begotten Son is the Son of man, sinless long expected Messiah Jesus is the Christ Jesus High Priest of Glory to God in the highest of Luke 2:14, and The Last Discourse in The Good News according to John, for two examples, of yes, He had to be and was, and is sinless, and He, Jesus represented God in the unique only begotten Son of God the Son of man like no other person of human high reasoning sentient consciousness conscientious in conscience, so by God receive help from God, ie God's cloud of God formed by God having God's own Glory, that is God having the Eternal Immortal Benevolent Living Inexhaustible Power and Might Divine Perfect to Form the cloud of God.

title: User:Joschtony/sandbox/place holder two


text:
User talk:0wikimaster

Welcome
Welcome, 0wikimaster!

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

--Xania   talk 01:20, 6 July 2023 (UTC)

title: User talk:0wikimaster


text:
Cookbook:Green Bean Casserole with Pimento

Casserole

 * 1 can (about 14.5 oz / 410 g) French-style green beans, drained
 * 1 can or jar (about 15 oz / 430 g) small whole onions, drained
 * 2 tablespoons diced drained pimento
 * 1 can (10.75 oz / 305 g) condensed cream of mushroom soup

Topping

 * ¼ cup fine bread crumbs
 * ¼ cup grated Parmesan cheese

Procedure

 * 1) In a lightly buttered 1½-quart casserole dish, combine green beans, onions, diced pimento, and mushroom soup.
 * 2) Combine topping ingredients; sprinkle over the top of the casserole.
 * 3) Bake, uncovered, at 350 F for 25–30 minutes.


text:
Talk:Department:Social sciences

Psigiatry
William Glasser's theory about reality therapy, should be included in part of psigiatry textbooks for this has been proved to be the most effective way for treatment for patients with behaviour problems!!!! Eye of the ti (discuss • contribs) 12:15, 6 July 2023 (UTC)

title: Talk:Department:Social sciences


text:
Cookbook:Miyan Shuwaka (Hausa Bitter Leaf Soup)

Miyan shuwaka is a bitterleaf soup eaten in the northern part of Nigeria.

Ingredients

 * Meat
 * Bitter leaf (fresh or dried)
 * Onion, chopped
 * Ground fresh red chile pepper
 * Ground tomatoes
 * Palm oil
 * Fermented locust beans (daddawa)

 * Salt

Procedure

 * 1) Boil the meat in a pot of water for a few minutes.
 * 2) If using fresh bitter leaf, wash with salt and squeeze to reduce the bitterness.
 * 3) Fry the onion, pepper, and tomatoes in a pot of oil for 5 minutes.
 * 4) Combine the fried mixture and meat in a pot with the bitter leaf. Add enough water to cover.
 * 5) Add the daddawa, stir the soup well, and cook for 3 more minutes over low heat. Season with salt to taste.


text:
Cookbook:Gullisuwa (Nigerian Milk Balls)

Gullisuwa is fritter eaten in the northern part of Nigeria during festive periods and weddings, and as street food.

Ingredients

 * ½ cup powdered milk
 * ¼ cup white granulated sugar
 * 2 tablespoons cornstarch
 * Vanilla powder
 * Water
 * Vegetable oil

Equipment

 * Bowl
 * Wooden spoon
 * Frying pan
 * Sieve

Procedure

 * 1) Combine powdered milk, sugar, cornstarch, and vanilla powder in a bowl. Mix thoroughly.
 * 2) Mix in enough water to form a dough.
 * 3) Grease your hands with vegetable oil, and roll the dough into small balls.
 * 4) Deep fry the dough in a pan of hot vegetable oil until browned all over.
 * 5) Use spoon to remove the fritters from the oil and drain in a sieve.
 * 6) Serve fresh.

Notes, tips, and variations

 * Different variety of gullisuwa can be made by adding chilli pepper, cashew nuts, and coconut.


text:
Cookbook:Kunun Tsamiya (Nigerian Powdered Millet and Tsamiya Drink)

Kunun tsamiya is a drink common in northern Nigeria.

Ingredients

 * 1 tablespoon cloves
 * 1 handful dried ginger
 * 1 tier (16 cups) millet
 * A few pieces of dried pepper
 * 1 cup water
 * Tamarind
 * Sugar

Equipment

 * Bowl
 * Wooden spoon
 * Pot

Procedure

 * 1) Grind together ginger, cloves, millet, and pepper until smooth, and transfer to a bowl. Mix in enough water to get a paste.
 * 2) Combine the tamarind and water in a pot. Set on fire, and allow to boil for few minutes.
 * 3) Slowly add the boiled water into the bowl of millet paste, stirring continuously so that it is lump-free and smooth.
 * 4) Add sugar to taste and serve.

Notes, tips, and variations

 * Kunun tsamiya can be served thick or thin by adjusting the amount of water.
 * The paste is made by combining millet and water in a ratio of 2:1.


text:
Cookbook:Fankasau (Hausa Wheat Puff Puff)

Fankasau is a traditional Hausa fritter, common in northern Nigeria.

Ingredients

 * 4 cups wheat flour
 * 2 cups all-purpose flour
 * 1 tbsp instant yeast
 * Water
 * ½ cup potash water (kanwa)
 * Sugar
 * 1 egg
 * 1 tbsp baking powder
 * Salt
 * Vegetable oil for frying

Equipment

 * Stovetop
 * Frying pan
 * Mixing bowl
 * Wooden spoon
 * Mixer (optional)

Procedure

 * 1) Combine the flours and yeast in a bowl. Mix in enough water to form a thick, sticky dough.
 * 2) Cover the dough and allow to rise for about 1 hour until doubled.
 * 3) Add the potash water, baking powder, sugar, and salt to the dough. Mix well until thoroughly combined.
 * 4) Divide the dough into suitably sized portions. Dip your hands in oil, and shape the dough portions into rounds with a hole in the center.
 * 5) Heat a pot of oil. Working in batches, add the dough and deep fry until golden brown on all sides.
 * 6) Remove the fritters, and drain any excess oil.
 * 7) Serve fresh.

Notes, tips, and variations

 * Fankasau is best served with taushe, meat stew and pepper soup.
 * The quantity of flour used is half that of the wheat used in preparing the wheat puff puff.


text:
Cookbook:Miyan Lalo (Hausa Jute Leaf Soup)

Miyan lalo is a jute leaf soup made commonly eaten by Hausa people of northern Nigeria. It is similar to the ewedu soup eaten amongst the Yoruba people.

Ingredients

 * Meat
 * Stock cube
 * Onion, grated
 * Fresh pepper
 * Onion, chopped
 * Lalo (jute) leaves, chopped

 * Kanwa (potash)

 * Daddawa (fermented locust bean), pounded

Equipment

 * Pot
 * Stovetop
 * Knife
 * Bowl

Procedure

 * 1) Boil the meat in a pot with a little water, adding stock cube and grated onion for flavor.
 * 2) Blend together the pepper and chopped onion.
 * 3) To the pot of meat, add the jute leaves and kanwa. Cook for 5–10 minutes.
 * 4) Add the blended pepper mixture and locust bean. Cook for 2 minutes and serve.


text:
Nazi Leaders/Adolf Hitler

Adolf Hitler was a dictator and was in charge of /Nazi Germany/ during /World War II/. He was known as the "Führer" or leader. He used a gesture with his hand up slanted meaning "Heil" or "Hail" Hitler. He died in a Nazi bunker. He was with /Eva Braun/.

Hitler was born on 20 April 1889.

title: Nazi Leaders/Adolf Hitler


text:
Cookbook:Ta’ameya (Falafel)

Falafel, also known as ta’ameya, is a well-liked Middle Eastern street food showcasing fried and seasoned balls or patties made from ground chickpeas or fava beans (or a blend of both). Falafel is commonly enjoyed stuffed inside a pita or wrapped in laffa bread. It is often garnished with hot sauce, tahini sauce, and a refreshing combination of tomato, lettuce, cucumber, onion, parsley, and yogurt, resembling a salad-like accompaniment. In the early morning hours of a typical Egyptian home, a rhythmic pounding sound can often be heard as a large stone mortar and pestle are employed to prepare falafel. As people embark on their morning strolls to school or elsewhere, the air becomes filled with the enticing aroma of sizzling hot oil and freshly fried ta'ameya.

Ingredients

 * Dried split fava beans
 * Onion
 * Fresh parsley
 * Fresh cilantro
 * Fresh dill
 * Ground coriander
 * Salt
 * Ground cumin
 * Cloves of garlic
 * Sesame seeds (optional)
 * Vegetable oil for frying

Procedure

 * 1) Place the fava beans in a large bowl and cover them with several inches of water.
 * 2) Allow the beans to soak for 8–12 hours.
 * 3) Drain the soaked fava beans.
 * 4) In a food processor, combine the soaked fava beans, red onion, parsley, cilantro, dill, garlic, coriander, salt, and cumin. Process the mixture until it reaches a dough-like consistency.
 * 5) Heat a skillet over medium heat. Add sesame seeds to the heated skillet and cook them, stirring occasionally, until they become toasted, which usually takes around 5 minutes. Do not let them burn.
 * 6) Transfer the toasted sesame seeds to a large plate.
 * 7) Shape the bean mixture into balls. Roll the fava bean balls in the toasted sesame seeds, ensuring they are coated evenly.
 * 8) Fill a large saucepan approximately ¼ full with oil and heat it over medium heat.
 * 9) Fry the bean balls in batches until they turn golden brown (typically around 3–5 minutes).
 * 10) Remove the falafel from the oil and place on paper towels to remove any excess oil.

title: Cookbook:Ta’ameya (Falafel)


text:
Cookbook:Chickpea Moi Moi

Ingredients

 * Chickpeas
 * Nutmeg (optional)
 * Warm water
 * Salt
 * Onion
 * Vegetable oil

Equipment

 * Steamer
 * Pot
 * Bowl

Procedure

 * 1) Soak, peel, and drain the chickpeas.
 * 2) Blend the peeled chickpeas with chopped onions, pepper, and crayfish with warm water in batches.
 * 3) Pour the purée into a bowl, and season with salt and oil. Mix well.
 * 4) Divide the mixture into molds, and place in a steamer.
 * 5) Steam for 40 minutes. Remove from the steamer and unmold.

title: Cookbook:Chickpea Moi Moi


text:
Cookbook:Nigerian Peppered Turkey Wings

| Cuisine of Nigeria

Nigerian peppered turkey wings is a side dish that can be eaten with rice in Nigeria. It is also eaten at parties.

Ingredients

 * Turkey wings
 * Onion
 * Garlic powder (optional)
 * Ginger
 * Stock cube, crushed

 * Thyme

 * Red bell pepper
 * Vegetable oil

 * Salt

Equipment

 * Pots

 * Knife

 * Bowl
 * Oven

Procedure

 * 1) Wash the turkey wings and put in a pot with some onion, garlic powder, ginger, stock cube, and thyme. Cover with water and allow the mixture to steam for few minutes.
 * 2) Cook until the water dries up, then bake in the oven at 200°C.
 * 3) Blend the pepper and some onion to get a smooth paste.
 * 4) Heat a small amount of vegetable oil in a pot. Add the pepper paste, and boil until thickened and losing its raw flavor. Season with salt to taste.
 * 5) Add the turkey wings to the sauce, and toss to coat.

title: Cookbook:Nigerian Peppered Turkey Wings


text:
Cookbook:Nigerian Barbecued Chicken Wings

Nigerian barbecued chicken wings are usually eaten as a side dish or served alongside grains like jollof rice, fried rice, and more.

Ingredients

 * Flour
 * Cornmeal
 * Black pepper
 * Salt
 * Sugar
 * Ginger powder
 * Paprika powder
 * Chicken wingettes

Equipment

 * Oven or grill
 * Bowl
 * Baking tray

Procedure

 * 1) Combine the flour, cornmeal, pepper, salt, sugar, ginger, and paprika in a bowl.
 * 2) Add the chicken and rub the mixture into them well so they are completely coated.
 * 3) Set in the fridge, and allow the chicken to marinate for 1 hour.
 * 4) Arrange the chicken in a baking tray or on a grill. Grill or bake until cooked through (about 45 minutes baking).


text:
Cookbook:Cameroon Koki Corn

Koki corn is a classic Cameroonian dish known for its vibrant yellow color derived from red palm oil, as well as its delightful sweet taste originating from fresh corn. Corn holds a significant position as a staple food in the West African region, and steamed corn recipes are widely enjoyed. This traditional meal is often prepared during the rainy season when fresh corn is abundant. Like Cameroon, Nigeria also boasts dishes such as corn moimoi, ekoki, and okpo oka. However, what sets koki corn apart from these Nigerian counterparts is its simplicity and minimal use of ingredients.

Ingredients

 * ⅓–¼ cup palm oil
 * 4 cups fresh corn
 * ½ onion
 * 1 cup yellow corn meal
 * 1 teaspoon salt
 * 1 stock cube
 * 5 banana leaves

Procedure

 * 1) Warm the palm oil in a skillet for 2–3 minutes without bleaching it.
 * 2) Place the corn, onion, and hot pepper in a blender or food processor. Add ¼ cup water, then blend until you achieve a coarsely ground paste. Avoid blending it into a fine paste; small bits and pieces of corn should still be visible.
 * 3) Transfer the blended mixture to a bowl and add the cornmeal. Pour in the heated oil and mix thoroughly. Add salt and stock cube, then continue mixing.
 * 4) Incorporate the chopped leaves into the mixture and mix until well combined.
 * 5) Prepare a pot by lining the bottom with stripped corn cobs. This creates an elevated base that prevents water from seeping into the koki corn. Pour approximately ½ cup  water into the pot and bring it to a gentle boil while you proceed with wrapping the koki corn.
 * 6) Wrap the corn mixture in banana leaves to make little bundles. Place them in the pot, then cover them with torn or unused banana leaves (or aluminum foil). This helps retain the steam during cooking.
 * 7) Place the lid on the pot and steam for about 30 minutes. Every 5–10 minutes, open the pot and add ½ cup water to prevent it from drying out.
 * 8) After cooking, allow it to rest for approximately 10 minutes. Unwrap the bundles and serve the koki corn warm.
 * 9) Enjoy your delicious koki corn!

title: Cookbook:Cameroon Koki Corn


text:
Supplementary mathematics/Cylindrical coordinate system

The distance from the selected reference plane that is perpendicular to the axis. Cylindrical coordinate system or abbreviated cylindrical coordinate system is a three-dimensional coordinate system and has calculations that use length, width, height, angles and rarely integral and trigonometric calculations. This type of coordinate system is simpler than spherical coordinates. To determine the position in cylindrical coordinates by measuring the point from the distance of a reference axis and the center as its distance and determining the dimension and direction of the axis point relative to where the point is located and the distance from the plane is determined. The selected reference perpendicular to the axis must be specified. It depends on which direction and at which point and in which sign the reference plane is located, and the distance is also determined as a positive and negative sign.The origin of the coordinates is also a place in all three longitudinal dimensions of the coordinates must be zero.The distance from the point to the axis is in the form of radius and length or in short height.Spherical and cylindrical coordinates have two sub-sets called longitudinal coordinates and angular coordinates, whose longitudinal coordinates are made in the form of threes based on integrals and trigonometry, and their angles are calculated in the form of spatial angle calculation. Of course, in coordinates Spherical, more integral and complex trigonometric calculation and spatial angle calculation form are performed than cylindrical coordinates.Cylindrical coordinate form is more algebraic and has a little bit of integral and trigonometry.The method of writing cylindrical coordinates is similar to three-dimensional coordinates, which starts with length, width, and height, respectively, from top to bottom.


text:
User:Germany paul whq2

بسم الله الرحمن الرحيم

Hello, my name is Germany Paul, an account from Germany poul Ah.This account is for use in computer.

title: User:Germany paul whq2


text:
Cookbook:Kondre (Cameroonian Plantain and Meat Stew)

Kondré is a popular dish found in the Western region of Cameroon, known for its simplicity, affordability, and nutritional value. It is plantain-based, easily prepared, and enjoyed during various traditional occasions such as weddings, family dinners, and funerals. Adding kondré to your weekend menu is sure to bring joy and satisfaction to your household.

Ingredients

 * Plantain
 * Beef, goat, or pork
 * Salt
 * Vegetable oil
 * Pebe seeds
 * Rondelles
 * Cloves or quatre cotés
 * Djansag seeds
 * White Penja pepper seeds
 * Basil leaves
 * Sliced leek
 * Celery stalk
 * Garlic cloves
 * Peeled ginger
 * Chopped tomato
 * Palm oil
 * Bouquet garni

Procedure

 * 1) Peel and rinse the plantain well, then cut it in half and let it soak in cold water.
 * 2) Wash the meat and pat dry. Sprinkle with some salt, and let it sit for 10 minutes.
 * 3) In a large pot, heat the vegetable oil over medium heat. Add the meat and cook until browned. Remove the meat and set aside.
 * 4) If desired, toast the pebe, rondelles, cloves, djansang, and white pepper in a separate small pan over high heat for extra flavor.
 * 5) In a blender or food processor, combine the basil, leek, celery, garlic, ginger, tomato, and toasted spices. Blend the ingredients until you achieve a smooth mixture.
 * 6) Return the meat to the pot and add the soaked plantain, half of the blended mixture, salt, and enough water to cover everything. Cover the pot and let it cook for approximately 45 minutes.
 * 7) Add the remaining blended mixture, palm oil, and bouquet garni to the pot. Cover it again and continue cooking for an additional 60 minutes, or until both the meat and plantain are tender and flavorful. Stir the pot occasionally to prevent any sticking or burning.
 * 8) Season with additional salt to taste before serving.


text: Category:Ghanian recipes

title: Category:Ghanian recipes


text:
Cookbook:Gboma Dessi and Akoume (Togolese Spinach Stew with Corn Swallow)

Gboma dessi is also known as "sauce feuille" and is a staple food eaten among the West Africans, specifically in Togo. It can be cooked with meat or chicken.

Gboma dessi

 * 5 tablespoons palm oil or vegetable oil
 * 3 medium size onions, thinly sliced
 * 3 medium size garlic cloves, finely minced
 * 2 tablespoon ginger powder (optional)
 * 3 lb meat, cut into large cubes
 * Salt to taste
 * 2 hot pepper, neatly chopped
 * 3 crushed chicken bouillon cubes
 * Gbotemi spice blend (cloves, aniseed, ajwain, and cardamom, toasted and ground with ginger powder)
 * 1 lb spinach
 * 1 can (14 oz) tomato paste

Akoume

 * 2 cups water
 * 1 cup corn flour
 * 1½ cup all purpose flour
 * ¼ cup potato starch

Gboma dessi

 * 1) Put a pressure cooker on the fire and pour some oil into it. Add and sauté some of the sliced onions, minced garlic, and ginger powder for 2 minutes.
 * 2) Add the meat, hot pepper, 2 bouillon cubes, and salt to taste. Add enough water to slightly cover the meat. Reduce the heat and cook for about 40 minutes or more, depending on the meat and the pressure cooker.
 * 3) While the meat is cooking, wash the spinach leaves and boil in salted water for 15 minutes. Then, drain and cut into thin slices.
 * 4) Remove the meat from the pressure cooker, drain it and put it in a bowl. Keep the broth in the pot.
 * 5) Season the meat with the gbotemi spice blend.
 * 6) Sauté the remaining onions and garlic cloves in a saucepan with the remaining palm oil or vegetable oil.
 * 7) Add the tomato paste, and cook, stirring regularly for at least 10 minutes. Season with the remaining bouillon cube and hot pepper, then stir in the reserved broth. Boil over medium heat for 25 minutes.
 * 8) Add spinach then the meat. Simmer for at least 15 minutes, then remove from the heat.

Akoume

 * 1) Pour 2 cups of water in a saucepan. Add the corn flour and mix with a wooden spoon.
 * 2) When the water boils, add the all purpose flour and stir vigorously.
 * 3) Dilute the starch potato in 1 cup of water and pour into the pan.
 * 4) Stir vigorously for 3 minutes, then cover the pot and cook over medium heat for 5 minutes.
 * 5) Once the dough is ready, you can shape it to any form of your desire.
 * 6) Serve the gboma dessi on top of this akoume in a banana leaf, or serve the gboma dessi on the side of the akoume in a big plate.


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Cookbook:Waakyne (Ghanaian Rice and Beans)

Waakyne is a popular meal cooked in West Africa. It is commonly eaten for breakfast or lunch, where it can be served with boiled eggs, fried plaintain, meat, fish, and even spaghetti.

Ingredients

 * 3 cups dried black-eyed peas
 * 4 dried millet stalk leaves, rinsed
 * 5 cups uncooked jasmine rice
 * Salt

Procedure

 * 1) Pick over the beans to remove any debris. Wash well, then drain and transfer to a pressure cooker.
 * 2) Add the dried millet stalk leaves along with enough water to fully cover the beans by a couple inches.
 * 3) Close the valve of the pressure cooker and leave it until it reaches its full pressure. This should not take more than 15 minutes.
 * 4) Once it has reached its full pressure, reduce the heat and leave for an additional 15 minutes for the beans to cook.
 * 5) Let cool down naturally and depressurize—this should take around 20 minutes. Once the pot is adequately cooled, open the lid.
 * 6) Transfer the contents of the pressure cooker to another pot, and stir in the rice. If needed, add enough water to cook the rice. Season to taste with salt.
 * 7) Simmer over low heat until the rice is fully cooked.
 * 8) Remove the millet stalk leaves, and serve with your favourite side dish.


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Cookbook:Ewa Aganyin (Togolese Mashed Beans and Special Sauce)

Ewa aganyin is a popular street food eaten on the streets of Togo, although it is not only eaten by Togolese people. It has a unique and delicious taste and can be eaten with bread, garri, or fried plantain.

Ingredients

 * 3 cups dried beans, picked free of debris
 * 4 medium-size onions, finely chopped
 * Salt to taste
 * 100 grams crushed dried chiles, soaked in warm water for at least 3 hours or preferably overnight
 * Palm oil
 * Chicken bouillon cubes

Mashed beans

 * 1) Put a pot on a medium heat, then add the rinsed beans, enough water to cook it, half of the finely cut onions, and salt to taste. Boil together until they become tender. This will take a while using a regular pot; if you want the cooking process to be faster, you can use a pressure cooking pot. Check regularly to avoid the beans drying out, and add water when needed.
 * 2) While waiting for the beans to cook, start preparing the sauce below.
 * 3) Once the beans becomes tender, mash until almost smooth.

Ewa aganyin sauce

 * 1) Drain the soaked crushed chillies, and blend with some onions to a purée; you can add a little bit of water when blending if needed.
 * 2) Place a clean dry pan on medium heat, pour in the palm oil, and leave to bleach for about 2 minutes. Add the remaining chopped onions and fry until the onions are brown but not burnt.
 * 3) Add the blended pepper and cook on low heat. Once the pepper starts changing colour from bright red to brown, add salt and the bouillon cubes to taste. If you feel the sauce is soaking up the oil, you can add more palm oil, but do not add water at all. You will need to keep an eye on the sauce so that it does not get burnt, but it might get burnt a little.
 * 4) Continue to cook on low heat until the oil floats on the top.
 * 5) When it is fully done, serve the beans and sauce together.

Notes, tips, and variations

 * You can cook the sauce and the beans simultaneously, if you have more than one stove burner. If not, make do with what you have.
 * When cooking, the sauce tends to soak up the palm oil, so it is advisable you cook on low heat. Cooking the sauce requires a lot of patience because you will keep stirring it frequently; be ready to use a lot of palm oil.


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Cookbook:Kedjenou Chicken (Chicken and Vegetable Stew)

Kedjenou chicken is a popular and delicious dish eaten in Ivory Coast. It usually does not need any added liquid and this helps to bring out its concentrated flavours.

Ingredients

 * 2 whole chickens, cut into medium pieces
 * Salt to taste
 * Black pepper to taste
 * 2 tablespoons ginger paste
 * 2 tablespoon garlic purée
 * 2 tablespoons fresh thyme
 * 2 bay leaves
 * 2 teaspoons smoked paprika
 * 1 tablespoon chicken bouillon cube
 * 3 medium onions, chopped
 * 3 green onions, chopped
 * 2 fresh red or green bell peppers, chopped
 * 6 medium size tomatoes, chopped
 * 2 whole habanero peppers (optional), neatly cut
 * 2 eggplants, diced

Procedure

 * 1) Preheat the oven to 350 °F.
 * 2) Trim excess fat of chicken and pat dry with a cloth or paper towel.
 * 3) Season chicken with salt, garlic, ginger, thyme, smoked paprika, green onions, chicken bouillon cube, and onions. Let rest in the fridge for at least 2 hours to season well.
 * 4) Combine the tomatoes, onions, green onions, and red or green pepper in a Dutch oven. Add the chicken, and cover with the lid.
 * 5) Place it in the oven, and bake for about an hour or until the chicken is cooked through. Shake the pot once or twice during cooking without opening the pot.
 * 6) Remove from the oven. Serve with attieke or white rice and enjoy.

Note, tips, and variations

 * Ensure you shake the pot frequently while braising the chicken so that it does not stick to the bottom of the pot. The shaking of the pot is to be done within 5–10 minutes while cooking.
 * Make sure your Dutch oven is both wide and deep.
 * The vegetables will create a lot of liquid that helps the chicken to stay moist and tender; this is the main reason why no added liquid is required.