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Cookbook:Gored Gored (Ethiopian Raw Beef)

Gored gored is a unique and flavorful dish made with tender pieces of raw beef seasoned with traditional Ethiopian spices. This dish is typically enjoyed by meat lovers and is often served as a part of a larger Ethiopian meal.

Ingredients

 * 2 tablespoons niter kibbeh (spiced clarified butter), melted
 * 1 tablespoon berbere spice blend
 * 1 tablespoon freshly squeezed lime juice
 * 1 teaspoon salt, or to taste
 * ½ teaspoon freshly ground black pepper
 * ¼ teaspoon cardamom
 * ¼ teaspoon cayenne pepper, or to taste
 * 1 pound high-quality beef, preferably tenderloin or sirloin, cut into bite-sized cubes
 * Fresh parsley or cilantro, chopped, for garnish
 * Injera (Ethiopian flatbread), for serving

Equipment

 * Mixing bowl
 * Cutting board
 * Chef's knife

Procedure

 * 1) In a large mixing bowl, combine the melted niter kibbeh, berbere spice blend, lime juice, salt, black pepper, cardamom, and cayenne pepper. Mix well to create a marinade.
 * 2) Add the bite-sized beef cubes to the marinade and toss until they are well coated. Cover the bowl and let the beef marinate in the refrigerator for at least 2 hours, or overnight for more intense flavors.
 * 3) Just before serving, remove the beef from the refrigerator and let it come to room temperature.
 * 4) Transfer the marinated beef cubes to a serving plate, arranging them in a single layer.
 * 5) Garnish with freshly chopped parsley or cilantro.
 * 6) Serve the gored gored immediately with injera or other bread of your choice.

Notes, tips, and variations

 * Gored gored is typically served raw or lightly seared on the outside while keeping the interior raw. It is important to use high-quality beef from a trusted source to minimize the risk of foodborne illnesses.
 * Ensure that the beef is fresh, properly handled, and stored at the correct temperature.
 * Adjust the spiciness of the marinade by adding more or less cayenne pepper according to your taste preferences.
 * For added flavor, you can toast the berbere spice blend in a dry skillet over low heat before using it in the marinade.
 * Some recipes include the addition of minced garlic or finely chopped onions to the marinade for additional flavor.
 * You can customize the level of spiciness by adjusting the amount of berbere spice blend used.


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Cookbook:Yetakelt Alicha (Ethiopian Vegetable Stew)

Yetakelt alicha is a flavorful and comforting Ethiopian vegetable stew made with a medley of vegetables cooked in a mild and aromatic sauce. This vegetarian stew is a popular part of Ethiopian cuisine and is enjoyed as a main course with injera (Ethiopian flatbread) or rice.

Ingredients

 * 2 tablespoons olive oil
 * 1 large onion, finely chopped
 * 3 cloves of garlic, minced
 * 1 tablespoon ginger, grated
 * 2 teaspoons turmeric
 * 1 teaspoon cumin
 * ½ teaspoon paprika
 * ¼ teaspoon cayenne pepper, or to taste
 * Salt, to taste
 * 2 medium carrots, peeled and sliced
 * 2 medium potatoes, peeled and diced
 * 1 cup green beans, trimmed and cut into bite-sized pieces
 * 1 cup cauliflower florets
 * 1 cup broccoli florets
 * 1 cup vegetable broth or water
 * Fresh cilantro or parsley, chopped, for garnish

Equipment

 * Large saucepan or pot
 * Wooden spoon or spatula
 * Cutting board
 * Chef's knife

Procedure

 * 1) Heat the olive oil in a large saucepan or pot over medium heat. Add the finely chopped onion and sauté until it becomes translucent.
 * 2) Stir in the minced garlic and grated ginger, and cook for another minute until fragrant.
 * 3) Add the turmeric, cumin, paprika, cayenne pepper, and salt. Mix well to coat the onions, garlic, and ginger with the spices.
 * 4) Add the sliced carrots, diced potatoes, green beans, cauliflower florets, and broccoli florets to the saucepan. Stir to combine the vegetables with the spice mixture.
 * 5) Pour in the vegetable broth or water, and bring the mixture to a simmer. Reduce the heat to low, cover the saucepan, and let the stew cook for about 20–25 minutes, or until the vegetables are tender.
 * 6) Check the seasoning and adjust with salt or additional spices if desired.
 * 7) Remove from heat and let the yetakelt alicha rest for a few minutes to allow the flavors to meld together.
 * 8) Garnish the stew with freshly chopped cilantro or parsley.
 * 9) Serve hot as a main course, accompanied by injera or rice.

Notes, tips, and variations

 * Adjust the spiciness of the stew by adding more or less cayenne pepper according to your taste preferences.
 * You can customize the vegetables used in the stew according to your preference and seasonal availability.
 * If you prefer a thicker sauce, you can mash some of the cooked vegetables using a fork or potato masher.
 * Some recipes include the addition of tomatoes or tomato paste for a tangy twist.
 * You can add other vegetables like zucchini, eggplant, or cabbage to the stew for added variety.
 * It is a flavorful and satisfying option for those following a vegetarian or vegan diet.

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


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Cookbook:Yemiser Selatta (Ethiopian Lentil Salad)

Yemiser selatta is a vibrant and refreshing Ethiopian salad made with cooked lentils, fresh vegetables, and a zesty dressing. This salad is a popular dish in Ethiopian cuisine and is enjoyed as a side dish or a light meal.

Ingredients

 * 1 cup red lentils
 * 2 cups water
 * ½ teaspoon salt
 * 1 large tomato, diced
 * 1 small red onion, finely chopped
 * 1 small cucumber, diced
 * ½ cup chopped parsley
 * ¼ cup chopped fresh mint
 * Juice of 1 lemon
 * 2 tablespoons olive oil
 * ½ teaspoon cumin
 * ½ teaspoon coriander
 * Salt to taste
 * Pepper to taste

Equipment

 * Medium saucepan
 * Mixing bowl
 * Whisk
 * Knife
 * Cutting board

Procedure

 * 1) Rinse the lentils thoroughly to remove any impurities.
 * 2) In a medium saucepan, bring the water to a boil. Add the rinsed lentils and salt. Reduce the heat to low, cover, and simmer for about 15–20 minutes, or until the lentils are tender but still hold their shape. Drain any excess water and let the lentils cool.
 * 3) In a mixing bowl, combine the cooked lentils, diced tomato, chopped red onion, diced cucumber, chopped parsley, and chopped mint.
 * 4) In a separate small bowl, whisk together the lemon juice, olive oil, cumin, coriander, salt, and pepper to make the dressing.
 * 5) Pour the dressing over the lentil mixture and toss gently to combine, ensuring that the lentils and vegetables are evenly coated.
 * 6) Taste and adjust the seasoning with salt and pepper if needed.
 * 7) Refrigerate the salad for at least 30 minutes to allow the flavors to meld together.
 * 8) Before serving, give the salad a gentle stir and adjust the seasoning if desired.
 * 9) Serve chilled as a side dish or a light meal.

Notes, tips, and variations

 * If you prefer a softer texture, you can cook the lentils for a longer time until they are completely tender.
 * This salad can be made ahead of time and stored in the refrigerator for a day or two. Just give it a good stir before serving.
 * Be mindful not to overcook the lentils as they can become mushy and lose their shape.
 * You can add other vegetables like bell peppers, carrots, or radishes for additional crunch and flavor.
 * Feel free to customize the dressing by adding your favorite herbs or spices.
 * Yemiser selatta is a nutritious salad packed with protein, fiber, vitamins, and minerals from the lentils and fresh vegetables. It is a healthy and satisfying option for vegetarians and vegans.


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Cookbook:Inguday Tibs (Ethiopian Mushroom Stir-Fry)

Inguday tibs is a flavorful and aromatic dish made with sautéed mushrooms, onions, and a blend of spices. This vegetarian stir-fry is a popular dish in Ethiopian cuisine and is enjoyed as a main course or a side dish.

Ingredients

 * 2 tablespoons olive oil
 * 1 large onion, thinly sliced
 * 3 cloves of garlic, minced
 * 1 tablespoon grated ginger
 * 1 teaspoon berbere spice blend
 * ½ teaspoon paprika
 * ½ teaspoon cumin
 * ¼ teaspoon turmeric
 * ¼ teaspoon cayenne pepper, or to taste
 * Salt to taste
 * Pepper, to taste
 * 1 pound fresh mushrooms, sliced
 * 2 tablespoons soy sauce
 * 2 tablespoons lemon juice
 * Fresh parsley or cilantro, chopped, for garnish

Equipment

 * Large skillet
 * Wooden spoon or spatula
 * Cutting board
 * Chef's knife

Procedure

 * 1) Heat the olive oil in a large skillet or wok over medium heat. Add the thinly sliced onions and sauté until they become translucent.
 * 2) Stir in the minced garlic and grated ginger, and cook for another minute until fragrant.
 * 3) Add the berbere spice blend, paprika, cumin, turmeric, cayenne pepper, salt, and pepper. Mix well to coat the onions, garlic, and ginger with the spices.
 * 4) Add the sliced mushrooms to the skillet and toss to combine them with the spice mixture. Cook for about 5–7 minutes, or until the mushrooms are tender and slightly browned.
 * 5) Drizzle the soy sauce and lemon juice over the mushrooms, and stir to evenly coat the mushrooms with the flavors.
 * 6) Taste and adjust the seasoning with salt and pepper if needed.
 * 7) Remove from heat and garnish with freshly chopped parsley or cilantro.
 * 8) Serve hot as a main course or a side dish, accompanied by injera or rice.

Notes, tips, and variations

 * Adjust the spiciness of the stir-fry by adding more or less cayenne pepper according to your taste preferences.
 * Use a mix of different mushroom varieties for added flavor and texture.
 * Be careful not to overcrowd the skillet or wok when sautéing the mushrooms. Cook them in batches if necessary to ensure they cook evenly
 * You can add other vegetables like bell peppers, carrots, or green beans to the stir-fry for added color and variety.
 * For a more substantial meal, you can add tofu, seitan, or cooked chickpeas to the stir-fry.


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Cookbook:Dorowot Fitfit (Ethiopian Chicken Stew Salad)

Dorowot fitfit is a unique and flavorful dish that combines the rich flavors of dorowot (Ethiopian chicken stew) with the textures of torn injera (Ethiopian flatbread). This dish is a popular part of Ethiopian cuisine and is enjoyed as a main course or a side dish.

Dorowot

 * 2 pounds chicken pieces (legs, thighs, or a whole chicken cut into pieces)
 * 3 tablespoons berbere spice blend
 * 1 large onion, finely chopped
 * 3 cloves of garlic, minced
 * 1 tablespoon ginger, grated
 * 2 tablespoons olive oil
 * 2 tablespoons butter
 * 1 cup chicken broth
 * Salt, to taste

Fitfit

 * 4–6 pieces of injera, torn into small pieces
 * 1 cup dorowot, coarsely chopped
 * ¼ cup chicken broth
 * ¼ cup chopped fresh parsley or cilantro, for garnish

Equipment

 * Large pot
 * Wooden spoon or spatula
 * Cutting board
 * Chef's knife
 * Bowl

Dorowot

 * 1) In a large pot, heat the olive oil and butter over medium heat. Add the finely chopped onion and sauté until it becomes soft and translucent.
 * 2) Stir in the minced garlic and grated ginger, and cook for another minute until fragrant.
 * 3) Add the berbere spice blend to the pot and mix well to coat the onions, garlic, and ginger with the spices.
 * 4) Add the chicken pieces to the pot and cook until they are browned on all sides.
 * 5) Pour in the chicken broth and season with salt to taste. Bring the mixture to a simmer, then reduce the heat to low, cover the pot, and let simmer for about 45 minutes to 1 hour, or until the chicken is tender and cooked through.
 * 6) Remove the cooked chicken pieces from the pot and set them aside to cool slightly. Once cooled, shred the chicken into bite-sized pieces.
 * 7) Return the shredded chicken to the pot with the remaining sauce. Stir well to coat the chicken with the flavorful sauce. Adjust the seasoning if needed.

Fitfit

 * 1) In a large bowl, place the torn pieces of injera.
 * 2) Add the coarsely chopped dorowot to the bowl.
 * 3) Moisten the fitfit with about ¼ cup chicken broth, or more as needed, to achieve the desired texture. Mix well to combine the ingredients.
 * 4) Let sit for a few minutes to allow the injera to soak up the flavors of the stew.
 * 5) Garnish with freshly chopped parsley or cilantro.

Notes, tips, and variations

 * Dorowot fitfit is traditionally made using injera, but you can use other flatbreads or bread cubes if injera is not available.
 * Adjust the spiciness by adding more or less berbere spice blend according to your taste preferences.
 * Serve the dish at room temperature or slightly warm for the best flavors.
 * You can add additional vegetables like carrots, potatoes, or bell peppers to the dorowot for added texture and flavor.
 * Customize the fitfit by adding diced tomatoes, sliced onions, or chopped jalapeños for extra freshness and tanginess.
 * This dish is rich in flavor and nutrients, making it a satisfying and wholesome meal.


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Cookbook:Dabo Kolo (Ethiopian Spiced Bread Snacks)

Dabo kolo are small bite-sized bread snacks that are crispy, flavorful, and perfect for snacking. These snacks are typically enjoyed with tea or coffee and are popular during holidays and special occasions in Ethiopian cuisine.

Ingredients

 * 2 cups all-purpose flour
 * ½ teaspoon baking powder
 * ½ teaspoon salt
 * 1 teaspoon berbere spice blend
 * 1 teaspoon paprika
 * ½ teaspoon cayenne pepper
 * ¼ teaspoon cumin
 * ¼ teaspoon coriander
 * ¼ teaspoon garlic powder
 * ¼ teaspoon onion powder
 * ¼ cup water
 * Vegetable oil, for frying

Equipment

 * Mixing bowl
 * Wooden spoon or spatula
 * Knife or pizza cutter
 * Deep frying pan or pot
 * Slotted spoon or spider strainer
 * Paper towels

Procedure

 * 1) In a mixing bowl, combine the all-purpose flour, baking powder, salt, berbere spice blend, paprika, cayenne pepper, cumin, coriander, garlic powder, and onion powder. Mix well to ensure the spices are evenly distributed throughout the flour.
 * 2) Add the vegetable oil and water to the dry ingredients. Mix together until a soft dough forms.
 * 3) Transfer the dough onto a lightly floured surface and knead it for about 5 minutes until it becomes smooth and elastic.
 * 4) Divide the dough into smaller portions and roll each portion into a thin rope, about ¼ inch in diameter.
 * 5) Cut the rolled dough into small pieces, about ½ inch in length. You can shape the pieces into various shapes like knots or balls if desired.
 * 6) Heat vegetable oil in a deep frying pan or pot over medium heat. The oil should be deep enough to fully submerge the dabo kolo.
 * 7) Carefully drop the cut dough pieces into the hot oil, frying them in batches. Cook until they turn golden brown and become crispy. This usually takes about 3–5 minutes.
 * 8) Use a slotted spoon or spider strainer to remove the fried dabo kolo from the oil and transfer them onto a paper towel-lined plate to drain excess oil.
 * 9) Allow to cool completely before storing them in an airtight container.

Notes, tips, and variations

 * You can adjust the spiciness by increasing or decreasing the amount of cayenne pepper and berbere spice blend according to your taste preferences.

 * Make sure the dough is well-kneaded to achieve a smooth texture and even distribution of the spices.
 * Keep an eye on the temperature of the oil while frying to prevent burning or undercooking of the dabo kolo.
 * Add other spices like turmeric, cinnamon, or cardamom to the dough for additional flavor variations.
 * Experiment with different shapes and sizes for a fun presentation of the dabo kolo.


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Cookbook:Tegabino Shiro (Ethiopian Spiced Chickpea Dip)

Tegabino shiro is a flavorful and versatile dip made with chickpea flour and a blend of aromatic spices. This dip is a popular part of Ethiopian cuisine and is enjoyed with injera or bread as a delicious appetizer or snack.

Ingredients

 * 1 cup chickpea flour
 * 3 cups water
 * 2 tablespoons vegetable oil
 * 1 large onion, finely chopped
 * 3 cloves of garlic, minced
 * 1 tablespoon grated ginger
 * 2 tablespoons berbere spice blend
 * 1 teaspoon paprika
 * ½ teaspoon cayenne pepper, or to taste
 * Salt, to taste
 * Fresh parsley or cilantro, chopped, for garnish

Equipment

 * Medium-sized saucepan.
 * Wooden spoon or spatula
 * Cutting board

 * knife

Procedure

 * 1) In a medium-sized saucepan, whisk together the chickpea flour and water until well combined, ensuring there are no lumps.
 * 2) Place the saucepan over medium heat and cook the mixture, stirring continuously, until it thickens to a smooth consistency. This usually takes about 10–15 minutes.
 * 3) In a separate pan, heat the vegetable oil over medium heat. Add the finely chopped onion and sauté until it becomes soft and translucent.
 * 4) Stir in the minced garlic and grated ginger, and cook for another minute until fragrant.
 * 5) Add the berbere spice blend, paprika, cayenne pepper, and salt to the pan. Mix well to coat the onions, garlic, and ginger with the spices.
 * 6) Transfer the spiced onion mixture to the thickened chickpea flour mixture and stir well to combine all the flavors. Continue cooking for another 5 minutes, stirring occasionally to prevent sticking.
 * 7) Taste and adjust the seasoning with salt and cayenne pepper according to your preference.
 * 8) Remove the saucepan from the heat and let cool slightly. Garnish with freshly chopped parsley or cilantro before serving.

Notes, tips, and variations

 * Chickpea flour can sometimes have a slightly bitter taste. If desired, you can toast the chickpea flour in a dry skillet for a few minutes before whisking it with water. This can help reduce the bitterness.

 * Adjust the spiciness of by adding more or less cayenne pepper according to your taste preferences.
 * For a smoother texture, you can blend the cooked mixture using a blender.
 * Add cooked and mashed vegetables like carrots, spinach, or collard greens to the tegabino shiro for added flavor and nutrition.
 * Experiment with different spice blends or herbs to create your own unique version of the dip.
 * Tegabino shiro is rich in plant-based protein and dietary fiber from the chickpea flour.


text:
Talk:SPARQL/Wikimedia Commons Query Service

This page is not beginner-friendly
Hello,

I think the requests on this page are difficult to understand.

 * Could someone knowledgeable elaborate a bit on them? How they're structured, what each line of code does?
 * Could simpler queries that illustrate basic Wikimedia Commons Query Service features be added?

Thanks. Vincent Tep (discuss • contribs) 20:51, 14 July 2023 (UTC)


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Cookbook:Ekwang (Cameroonian Taro Leaf Stew)

Ekwang is a traditional Cameroonian dish that combines cocoyam leaves, beef, crayfish, and aromatic spices. This flavorful and hearty dish is a staple in Cameroonian cuisine and is often enjoyed as a main course.

Ingredients

 * 2 pounds cocoyam leaves
 * 1 pound beef, cut into cubes
 * 1 cup crayfish
 * 2 onions, finely chopped
 * 4 cloves of garlic, minced
 * 2 tablespoons palm oil
 * 2 tablespoons groundnut oil
 * 2 tablespoons ground crayfish
 * 2 tablespoons dried bitterleaf
 * 2 tablespoons dried utazi leaves
 * 2 cups water
 * Salt, to taste

Equipment

 * Large pot
 * Cutting board
 * Knife
 * Mortar and pestle

Procedure

 * 1) Wash the cocoyam leaves thoroughly and remove the tough stems. Chop the leaves into smaller pieces and set aside.
 * 2) In a large pot, heat the palm oil and groundnut oil over medium heat. Add the chopped onions and minced garlic, and sauté until fragrant.
 * 3) Add the beef cubes to the pot and cook until browned on all sides.
 * 4) Add the crayfish, ground crayfish, dried bitterleaf, and dried utazi leaves to the pot. Stir well to combine the ingredients.
 * 5) Pour in the water and season with salt to taste. Stir again to ensure even distribution of the ingredients.
 * 6) Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 1 hour, or until the beef is tender.
 * 7) Add the chopped cocoyam leaves to the pot and stir to incorporate them into the mixture.
 * 8) Cover the pot and cook for an additional 15–20 minutes, or until the cocoyam leaves are cooked and tender.
 * 9) Taste and adjust the seasoning if needed, adding more salt or spices according to your preference.

Notes, tips, and variations

 * If cocoyam leaves are not available, you can substitute with spinach or collard greens for a similar taste and texture.
 * Dried bitterleaf and utazi leaves can be found in African specialty stores or online. If unavailable, you can omit them or substitute with other bitter greens for a slightly different flavor profile.
 * To enhance the flavor of the dish, you can add smoked fish or dried shrimp.
 * Adjust the cooking time as needed, depending on the tenderness of the beef and the desired consistency of the dish.


text:
Python 3: working with files and digital assets/File/Download

= Downloading Files =

In the command terminal
If you're using the command terminal from your operating system. You can download the required packages by writing the commands:


text:
Cookbook:French Onioned Chicken

French onioned chicken is a type of dish made from chicken breast.

Ingredients

 * Egg, beaten
 * Boneless chicken breast
 * French-fried onions, crushed
 * Paprika (optional)

Equipment

 * Bowl
 * Oven
 * Baking sheet
 * Parchment paper

Procedure

 * 1) Preheat the oven to 200°C.
 * 2) Dip the chicken into the beaten, then dip it into the crushed onions. Make sure the chicken is well-coated, then transfer to parchment-lined baking sheet.
 * 3) Bake the chicken for 20 minutes or until it's no longer pink on the inside.
 * 4) Serve hot.

title: Cookbook:French Onioned Chicken


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Cookbook:Roasted Spiced Chicken Drumsticks

Ingredients

 * Paprika

 * Onion powder
 * Chilli powder
 * Salt
 * Olive oil

 * Chicken drumsticks

Equipment

 * Oven
 * Paper towels
 * Baking dish

Procedure

 * 1) Combine the paprika, onion powder, chili powder, and salt together in a bowl.
 * 2) Preheat oven to 400°F.
 * 3) Pat the chicken dry with paper towels.
 * 4) Coat the chicken with oil and the prepared spice blend, ensuring all sides are well-coated. Transfer to a baking dish.
 * 5) Bake the chicken drumsticks until the skin is brown and crispy (about 25 minutes).
 * 6) Serve hot.


text:
Supplementary mathematics/chapter 1

Welcome to the Wikibook of LIST OF RESEARCH TOPICS

title: Supplementary mathematics/chapter 1


text: User:Trainluvr

title: User:Trainluvr


text: Category:Cameroonian recipes

title: Category:Cameroonian recipes


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Cookbook:Strawberry Milkshake

This strawberry milkshake is a frozen drink made from ice cream and strawberries.

Ingredients

 * Vanilla ice cream
 * Milk

 * Whipped cream or whipped topping

 * Frozen sliced sweetened strawberries

Special equipment

 * Blender

Procedure

 * 1) Combine ice cream, milk, and strawberries in a blender.
 * 2) Blend until smooth, then transfer to a glass.
 * 3) Top with whipped cream, and serve immediately.

Note, tips, and variations

 * Always add less milk than needed to control the thickness of the shake. If you add too much milk and the milkshake is too thin, blend in more ice cream and/or frozen strawberries.
 * Use sweetened strawberries for a very sweet taste. If you want a tarter milkshake, use unsweetened ones.
 * It's preferable to use good quality ice cream.

title: Cookbook:Strawberry Milkshake


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Cookbook:Avocado Coconut Smoothie

Avocado coconut smoothie is a smoothie recipe made with avocado and coconut milk

Ingredients

 * Ripened avocado
 * Spinach (optional)
 * Honey
 * Ice
 * Coconut milk

Equipment

 * Blender

Procedure

 * 1) Blend coconut, avocado, honey, and spinach in a blender until smooth.
 * 2) Add ice and serve chilled.

Notes, tips and variations

 * Do not use coconut water to make the smoothie as this will affect the overall outcome of the drink recipe.
 * To get a thinner smoothie, add more milk; add more ice to get a thicker smoothie.

title: Cookbook:Avocado Coconut Smoothie


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Cookbook:Atkilt Wat (Ethiopian Cabbage and Potato Stew)

Atkilt wat is a flavorful and comforting dish that is a staple in Ethiopian cuisine. This hearty stew is made with a combination of cabbage, potatoes, carrots, and aromatic spices, creating a delicious and satisfying meal.

Ingredients

 * 2 carrots, peeled and sliced
 * 2 tablespoons vegetable oil
 * 1 onion, finely chopped
 * 3 cloves of garlic, minced
 * 1 tablespoon grated ginger
 * 1 teaspoon turmeric
 * 1 teaspoon paprika
 * ½ teaspoon cumin
 * ½ teaspoon coriander
 * ¼ teaspoon cayenne pepper, or to taste
 * 1 medium cabbage, finely shredded
 * 2 large potatoes, peeled and cubed
 * Salt, to taste
 * Fresh cilantro, chopped, for garnish

Equipment

 * Large pot
 * Wooden spoon or spatula
 * Cutting board
 * Chef's knife

Procedure

 * 1) In a large pot, heat the vegetable oil over medium heat.
 * 2) Add the chopped onion and sauté until it becomes soft and translucent.
 * 3) Stir in the minced garlic and grated ginger, and cook for another minute until fragrant.
 * 4) Add the turmeric, paprika, cumin, coriander, and cayenne pepper to the pot. Mix well to coat the onions and spices.
 * 5) Add the cubed potatoes and sliced carrots to the pot. Stir to coat the vegetables with the spices.
 * 6) Pour in a small amount of water (about ¼ cup) and cover the pot. Cook for about 5 minutes to soften the potatoes and carrots.
 * 7) Add the finely shredded cabbage to the pot. Mix everything together and cover the pot. Cook for another 15–20 minutes, or until the cabbage is tender, stirring occasionally.
 * 8) Taste and season with salt according to your preference.
 * 9) Remove the pot from the heat and let the stew rest for a few minutes. Garnish with freshly chopped cilantro before serving.

Notes, tips, and variations

 * Adjust the spiciness of the stew by adding more or less cayenne pepper according to your taste preferences.
 * Feel free to add other vegetables like bell peppers or green beans for additional flavor and variety.
 * To save time, you can prepare the vegetables in advance by shredding the cabbage and cubing the potatoes and carrots.
 * Make sure to cook the cabbage until it is tender but still retains some texture for a satisfying bite.
 * For a vegan version, omit the vegetable oil and use a cooking spray or water for sautéing the onions and spices.
 * Add other spices or herbs like cardamom, cinnamon, or thyme for additional flavor variations.
 * Atkilt wat is a good source of dietary fiber from the cabbage.


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Cookbook:Doro Fitfit (Ethiopian Chicken Salad)

Doro fitfit is a delicious and vibrant dish made with shredded injera, spiced chicken, and a flavorful dressing. This salad is a popular part of Ethiopian cuisine and is enjoyed as a refreshing appetizer or light meal.

Ingredients

 * 2 cups shredded injera (Ethiopian sourdough flatbread)
 * 2 cups cooked chicken, shredded or diced
 * 1 medium onion, finely chopped
 * 2 tomatoes, diced
 * 2 green chile peppers, finely chopped
 * ¼ cup fresh lemon juice
 * ¼ cup olive oil
 * 2 cloves garlic, minced
 * 1 teaspoon paprika
 * ½ teaspoon cayenne pepper, or to taste
 * Salt, to taste
 * Fresh cilantro or parsley, chopped, for garnish

Equipment

 * Mixing bowl
 * Cutting board
 * Chef's knife

Procedure

 * 1) In a large mixing bowl, combine the shredded injera, cooked chicken, finely chopped onion, diced tomatoes, and finely chopped green chili peppers.
 * 2) In a separate small bowl, whisk together the lemon juice, olive oil, minced garlic, paprika, cayenne pepper, and salt to make the dressing.
 * 3) Pour the dressing over the salad ingredients in the mixing bowl.
 * 4) Gently toss the salad until all the ingredients are well coated with the dressing.
 * 5) Let sit for about 10–15 minutes to allow the flavors to meld together.
 * 6) Taste the salad and adjust the seasoning with salt and additional spices, if desired.
 * 7) Garnish with freshly chopped cilantro or parsley before serving.

Notes, tips, and variations

 * If you don't have access to injera, you can try substituting it with a similar sourdough flatbread or even pita bread.
 * Adjust the spiciness of the salad by adding more or less cayenne pepper according to your taste preferences.
 * To save time, you can use store-bought rotisserie chicken or leftover cooked chicken for this recipe.
 * If you prefer a milder flavor, you can remove the seeds from the green chili peppers before chopping them.
 * Add additional vegetables like cucumbers, bell peppers, or avocados to the salad for added freshness and texture.
 * For a vegan version, omit the chicken and increase the amount of vegetables.
 * Doro fitfit can be served as an appetizer or a light meal. It is traditionally enjoyed with injera, but you can also serve it with crusty bread or pita.
 * Serve the salad as part of a larger Ethiopian spread, accompanied by other traditional dishes like doro wat (Ethiopian spicy chicken stew) or misir wat (Ethiopian spiced lentil stew).
 * Doro fitfit is a protein-packed salad thanks to the chicken. The salad is also rich in vitamins, minerals, and fiber from the vegetables.


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Cookbook:Awaze Tibs (Spicy Ethiopian Meat Stir-Fry)

Awaze tibs is a flavorful and aromatic dish that showcases the vibrant spices of Ethiopian cuisine. This dish is made with tender pieces of meat, such as beef or lamb, stir-fried with a rich and spicy sauce known as awaze.

Ingredients

 * 2 tablespoons vegetable oil
 * 1.5 pounds beef or lamb, thinly sliced
 * 1 large onion, thinly sliced
 * 3 cloves of garlic, minced
 * 2 tablespoons berbere spice
 * 1 tablespoon tomato paste
 * 1 tablespoon paprika
 * 1 tablespoon cayenne pepper, or to taste
 * 1 tablespoon awaze sauce
 * 1 tablespoon soy sauce
 * 1 tablespoon vinegar
 * 1 teaspoon salt, or to taste
 * Fresh cilantro, chopped, for garnish

Equipment

 * Large skillet
 * Wooden spoon or spatula
 * Cutting board
 * Chef's knife

Procedure

 * 1) Heat the vegetable oil in a large skillet or wok over medium-high heat.
 * 2) Add the thinly sliced meat to the hot skillet and stir-fry for 3–4 minutes until browned and cooked through. Remove the cooked meat from the skillet and set it aside.
 * 3) In the same skillet, add the sliced onion and minced garlic. Stir-fry for about 2–3 minutes until the onion becomes translucent and fragrant.
 * 4) Add the berbere spice, tomato paste, paprika, and cayenne pepper to the skillet. Stir well to coat the onions and garlic with the spices.
 * 5) Return the cooked meat to the skillet and toss it with the spiced onion mixture.
 * 6) Add the awaze sauce, soy sauce, vinegar, and salt to the skillet. Stir everything together to combine the flavors and coat the meat evenly.
 * 7) Continue to stir-fry for another 2–3 minutes until the sauce thickens and coats the meat.
 * 8) Taste the dish and adjust the seasoning with salt or additional spices according to your preference.
 * 9) Remove the skillet from the heat and garnish the with freshly chopped cilantro.

Notes, tips, and variations

 * Adjust the spiciness of the dish by adding more or less cayenne pepper and berbere spice, according to your taste preferences.
 * Awaze sauce can be found in Ethiopian grocery stores or made at home using a combination of spices and peppers.
 * Awaze tibs is traditionally served with injera, a sourdough flatbread that complements the spicy flavors of the dish. You can also serve it with rice or bread.
 * Serve the stir-fry with a side of fresh salad or steamed vegetables for a complete and balanced meal.
 * For a tender and flavorful meat, marinate it in the awaze sauce for at least 30 minutes before cooking.
 * Stir-fry the ingredients on high heat for a shorter duration to retain the juiciness of the meat.
 * Add diced bell peppers, carrots, or other vegetables to the stir-fry for added color and texture.
 * Experiment with different protein options like chicken or tofu for a variation in flavors and dietary preferences.


text:
Cookbook:Ugali (Rwandan Cornmeal Porridge)

Ugali is a staple food in Rwanda and many other African countries. It is a simple and versatile dish made from cornmeal and water, cooked to a thick and smooth consistency. Ugali is often enjoyed alongside various stews, curries, or sautéed vegetables. Follow this detailed recipe to create a delicious and comforting bowl of Ugali in your own kitchen.

Ingredients

 * 4 cups water
 * 2 cups cornmeal
 * Salt, to taste

Equipment

 * Large pot
 * Wooden spoon
 * Measuring cup

Procedure

 * 1) In a large pot, bring the water to a boil.
 * 2) Reduce the heat to low and gradually add the cornmeal to the boiling water, stirring continuously with a wooden spoon to prevent any lumps from forming.
 * 3) Continue stirring the mixture over low heat for about 15–20 minutes until it thickens and the cornmeal is cooked through. The porridge should have a smooth and thick consistency.
 * 4) Season with salt, to taste. Adjust the amount of salt according to your preference.
 * 5) Remove the pot from the heat and let the ugali rest for a few minutes before serving.

Notes, tips, and variations

 * Stir the ugali continuously while cooking to prevent any lumps from forming and to ensure a smooth texture.
 * Adjust the consistency of the porridge by adding more water or cornmeal, depending on your preference. The amount of water can vary slightly depending on the type of cornmeal used.
 * To prevent the cornmeal from clumping, you can mix it with a small amount of cold water before adding it to the boiling water.
 * If the porridge becomes too thick while cooking, you can add a small amount of hot water and stir to achieve the desired consistency.
 * For a richer flavor, you can substitute some or all of the water with milk or coconut milk.
 * Add a tablespoon of butter or oil to the porridge while cooking for a slightly richer and creamier taste.


text:
Cookbook:Rwandan Goat Brochette

Rwandan goat brochette, also known as Brochettes de Chèvre, is a popular street food in Rwanda consisting of tender grilled goat meat skewers. This flavorful dish is often enjoyed with a side of vegetables and served with a spicy sauce.

Ingredients

 * 2 pounds goat meat, cut into 1-inch cubes
 * 1 onion, finely chopped
 * 4 cloves of garlic, minced
 * 2 tablespoons vegetable oil
 * 1 teaspoon paprika
 * 1 teaspoon cayenne pepper
 * 1 teaspoon black pepper
 * 1 teaspoon salt
 * Juice of 1 lemon

Equipment

 * Grill or barbecue
 * Mixing bowl
 * Cutting board
 * Knife
 * Wooden or metal skewers

Procedure

 * 1) In a mixing bowl, combine the chopped onion, minced garlic, vegetable oil, paprika, cayenne pepper, black pepper, salt, and lemon juice. Stir well to create a marinade.
 * 2) Add the goat meat cubes to the marinade and mix until the meat is thoroughly coated. Cover the bowl and let it marinate in the refrigerator for at least 2 hours, or overnight for best results.
 * 3) Preheat your grill or barbecue to medium-high heat.
 * 4) Thread the marinated goat meat cubes onto the skewers, leaving a little space between each cube.
 * 5) Place the skewers on the preheated grill and cook for about 15–20 minutes, turning occasionally, until the meat is cooked to your desired level of doneness and nicely charred.
 * 6) Remove the skewers from the grill and let them rest for a few minutes before serving.

Notes, tips, and variations

 * If you prefer less heat, you can adjust the amount of cayenne pepper in the marinade.
 * It's important to cut the goat meat into evenly sized cubes to ensure even cooking.
 * Soaking wooden skewers in water for about 30 minutes before threading the meat can prevent them from burning on the grill.
 * For more tender meat, choose cuts from the leg or shoulder of the goat.
 * If a grill or barbecue is not available, you can also cook the brochettes on a stovetop grill pan or under the broiler in the oven
 * Feel free to add additional spices or herbs to the marinade, such as ginger, thyme, or rosemary, to customize the flavor according to your preference.
 * You can substitute goat meat with other meats like beef, lamb, or chicken, if preferred.
 * Leftovers can be refrigerated in an airtight container for up to 3 days. Reheat gently before serving.
 * Goat meat is a lean source of protein.

title: Cookbook:Rwandan Goat Brochette


text:
Cookbook:Ibihaza (Rwandan Beans)

Ibihaza is a traditional dish from Rwanda that features flavorful and hearty beans cooked to perfection. This simple yet delicious recipe is a staple in Rwandan cuisine and can be enjoyed as a main course or as a side dish.

Ingredients

 * 2 cups dried beans (such as red kidney beans or black-eyed peas)
 * 1 onion, finely chopped
 * 2 cloves of garlic, minced
 * 2 tablespoons vegetable oil
 * 1 teaspoon cumin
 * 1 teaspoon paprika
 * 1 teaspoon coriander
 * 1 teaspoon thyme
 * 1 bay leaf
 * Salt, to taste
 * Water, for cooking

Equipment

 * Large pot
 * Wooden spoon
 * Cutting board
 * Knife

Procedure

 * 1) Rinse the dried beans thoroughly under running water. Place them in a large bowl and cover with water. Allow the beans to soak overnight or for at least 8 hours. Drain and rinse the beans before cooking.
 * 2) In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until the onion is translucent and fragrant.
 * 3) Add the soaked and rinsed beans to the pot, along with enough water to cover the beans by about an inch. Bring the mixture to a boil.
 * 4) Reduce the heat to low and add the cumin, paprika, coriander, thyme, and bay leaf to the pot. Stir well to combine.
 * 5) Cover the pot partially with a lid and simmer the beans for about 1–1½ hours, or until they are tender and cooked through. Stir occasionally and add more water if necessary to maintain the desired consistency.
 * 6) Season the beans with salt, to taste, and continue cooking for another 5–10 minutes to allow the flavors to meld.
 * 7) Remove the pot from the heat and let the beans rest for a few minutes before serving.

Notes, tips, and variations

 * If using dried beans, it's important to soak them before cooking to help reduce cooking time and improve digestibility.
 * Be sure to discard any discolored or shriveled beans before cooking.
 * Adding a pinch of baking soda to the soaking water can help soften the beans more quickly.
 * For a richer flavor, you can add some chopped tomatoes or tomato paste to the beans during cooking.
 * Adjust the seasoning and spices according to your preference. You can add more or less depending on your desired taste.
 * You can enhance the flavor of ibihaza by adding vegetables like carrots, bell peppers, or spinach during the cooking process.
 * Some variations of ibihaza include the addition of smoked meat or sausages for added depth of flavor.
 * Beans are a great source of plant-based protein, dietary fiber, and essential nutrients. They are low in fat, cholesterol-free, and rich in vitamins and minerals.

title: Cookbook:Ibihaza (Rwandan Beans)


text: Category:Rwandan recipes

title: Category:Rwandan recipes


text:
Cookbook:Isombe (Rwandan Cassava Leaves with Eggplant)

Isombe is a flavorful and nutritious dish from Rwanda. Made with tender cassava leaves and eggplant, this dish is often enjoyed as a main course and is typically served with Rwandan staple foods like ugali or steamed rice.

Ingredients

 * 2 bunches of cassava leaves
 * 1 medium eggplant, diced
 * 1 onion, finely chopped
 * 2 cloves of garlic, minced
 * 2 tablespoons vegetable oil
 * 1 tomato, diced
 * 1 cup water
 * Salt, to taste

Equipment

 * Large pot
 * Cutting board
 * Knife

Procedure

 * 1) Remove the tough stems from the cassava leaves, and wash them thoroughly under running water. Chop the leaves into smaller pieces.
 * 2) In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until the onion is translucent and fragrant.
 * 3) Add the diced eggplant to the pot and cook for about 5 minutes, until slightly softened.
 * 4) Add the chopped cassava leaves and diced tomato to the pot. Stir well to combine all the ingredients.
 * 5) Pour in the water and season with salt to taste. Stir again to ensure even distribution of the ingredients.
 * 6) Reduce the heat to low, cover the pot, and let the mixture simmer for about 1 hour, or until the cassava leaves are tender and cooked through.
 * 7) Stir occasionally during cooking, and add more water if necessary to prevent sticking and to achieve the desired consistency.
 * 8) Taste and adjust the seasoning if needed, adding more salt or other spices according to your preference.
 * 9) Remove the pot from the heat and let the isombe rest for a few minutes before serving.

Notes, tips, and variations

 * If cassava leaves are not available, you can substitute with spinach or collard greens for a similar taste and texture.
 * It is important to thoroughly wash the cassava leaves to remove any dirt or impurities.
 * Leftover isombe can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.
 * This dish pairs well with grilled meats, fish, or other Rwandan side dishes such as agatogo (steamed cassava leaves) or amatobe (steamed squash).

Nutrition

 * Cassava leaves are rich in vitamins A, C, and E, as well as dietary fiber.
 * Eggplant is a good source of antioxidants and fiber, and it is low in calories.
 * This dish can be part of a healthy, plant-based diet.


title: User:AshtonTan328


text:
User talk:AshtonTan328

Hello! I am AshtonTan328!

My creator IP: 2401:7400:6019:3E34:9DEA:5207:7366:A872

Userpage: AshtonTan328

Talkpage: AshtonTan328’s talk

Wikipedia: AshtonTan328 on Wikipedia

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AshtonTan328
AshtonTan328 AshtonTan328 (discuss • contribs) 09:31, 15 July 2023 (UTC)

Test
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 * 328 AshtonTan328 (discuss • contribs) 09:33, 15 July 2023 (UTC)

title: User talk:AshtonTan328


text:
User talk:2401:7400:6019:3E34:9DEA:5207:7366:A872

2401:7400:6019:3E34:9DEA:5207:7366:A872 is the creator IP address of User:AshtonTan328.


text:
Wikijunior:Biology/Life

Definition of Life
Scientists have come up with over a hundred different definitions of the term "life". Many definitions are similar. They usually belong to one of five categories.

Definitions
Life is a system that has a metabolism, can grow, multiply and move as well as change through mutation. Definitions should help to avoid misunderstandings when working together. Scientists have therefore developed quality criteria for definitions.
 * Enumeration of properties

With enumerations, a problem arises with classification if not all criteria are met. Enumerated definitions are of low quality.

Life is diverse. Each of these definitions illuminates different aspects of life.

== Literature ==

title: Wikijunior:Biology/Life


text: Wikijunior:Biology/Literature

title: Wikijunior:Biology/Literature


text:
Cookbook:Sese Plaintains (Cameroonian Plantain Stew)

Sese plantains is a delicious and popular meal eaten in Cameroon. It is very easy to prepare.

Ingredients

 * 3 pounds goat meat or beef
 * 2 medium-size onions, chopped
 * 5 pounds unripe plantains
 * ½ cup ground crayfish
 * 1 cup red palm oil
 * 2 tablespoons chicken-flavour bouillon cube or powder
 * 1 tablespoon powdered cayenne pepper (optional)
 * 1 bunch of fresh kale leaves, chopped
 * Salt to taste
 * Pepper to taste

Procedure

 * 1) Cut the ends off the plantains. Make a shallow slit through the length of the peel, and remove it.
 * 2) Slice the plantains into thick rounds.
 * 3) Boil the meat in a saucepan with salt, cayenne pepper, half the onions, and bouillon cubes until tender.
 * 4) Add the plantain, crayfish, red oil, and remaining onions. Simmer for about 15–20 minutes.
 * 5) Stir in the kale, and cook for an additional 8 minutes.
 * 6) Remove from the heat and serve warm.

Notes, tips, and variations

 * If you want to speed the cooking process, you can use a pressure cooker.


text: User:Wikiseomasterking/sandbox

title: User:Wikiseomasterking/sandbox


text:
Cookbook:Chadian Salad

Chadian salad is a colorful and flavorful salad that combines fresh vegetables with a zesty dressing. It is a healthy and refreshing dish, perfect for hot summer days or as a side dish to accompany grilled meats or fish.

Ingredients

 * 2 tomatoes, diced
 * 1 cucumber, diced
 * 1 red onion, thinly sliced
 * 1 bell pepper (any color), diced
 * 1 carrot, peeled and grated
 * 1 lemon, juiced
 * 2 tablespoons olive oil
 * Salt to taste
 * Pepper to taste
 * Fresh parsley or mint leaves, chopped (optional, for garnish)

Equipment

 * Knife
 * Cutting board
 * Mixing bowl
 * Whisk or fork
 * Plastic wrap

Procedure

 * 1) Combine the tomatoes, cucumber, bell pepper, red onion, and carrot in a mixing bowl.
 * 2) In a separate small bowl, whisk together the lemon juice, olive oil, salt, and pepper to make a dressing. Adjust the seasoning according to your taste.
 * 3) Pour the dressing over the vegetables in the mixing bowl. Gently toss the salad to ensure all the vegetables are coated with the dressing.
 * 4) Cover the mixing bowl with plastic wrap or a lid and let the salad marinate in the refrigerator for at least 30 minutes. This allows the flavors to blend together and enhances the taste.
 * 5) Remove the salad from the refrigerator. Give it a final toss to mix the flavors, and transfer it to a serving dish. If desired, sprinkle chopped parsley or mint leaves on top as a garnish.
 * 6) Enjoy as a standalone dish or as a side salad alongside grilled meats, fish, or other main courses.

Notes, tips, and variations

 * Feel free to customize the salad by adding or substituting vegetables according to your preference and availability. You can also add a touch of heat by including chopped chili peppers or a sprinkle of paprika.

title: Cookbook:Chadian Salad


text:
Cookbook:Tchakpolo (Togolese Meat and Vegetable Stew)

Tchakpalo or tchakpala, is a popular traditional dish from Togo. It is a flavorful stew made with a combination of meat, vegetables, and spices. The dish is often served with a side of rice or fufu, a starchy staple in West Africa.

Ingredients

 * 2 tablespoons vegetable oil
 * 2 onions, finely chopped
 * 3 cloves of garlic, minced
 * 500 grams meat (beef, goat, or chicken), cut into chunks
 * 2 tomatoes, diced
 * 2 bell peppers (any color), diced
 * 2 carrots, sliced
 * 2 cups water or beef broth
 * 2 tablespoons tomato paste
 * 2 tablespoons peanut butter
 * 1 teaspoon ground ginger
 * 1 teaspoon ground coriander
 * 1 teaspoon ground cloves
 * 1 teaspoon ground nutmeg
 * Salt to taste
 * Pepper to taste
 * Fresh parsley or cilantro, chopped (for garnish)

Equipment

 * Large pot or Dutch oven
 * Wooden spoon or spatula
 * Knife
 * Cutting board

Procedure

 * 1) Heat the vegetable oil in a large pot or Dutch oven over medium heat. Add the chopped onions and minced garlic, and sauté until they become soft and translucent.
 * 2) Add the meat chunks to the pot and cook until they are browned on all sides. Stir occasionally to ensure even browning.
 * 3) Once the meat is browned, add the diced tomatoes and bell peppers to the pot. Continue cooking for a few minutes until the vegetables begin to soften.
 * 4) In a small bowl, mix the tomato paste with a little water to form a smooth paste. Add the tomato paste mixture to the pot and stir well to combine with the meat and vegetables.
 * 5) Add the ground ginger, ground coriander, ground cloves, ground nutmeg, salt, and pepper to the pot. Stir to evenly distribute the spices.
 * 6) Pour in the water or beef broth, ensuring it covers the meat and vegetables. Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 1–1.5 hours, or until the meat is tender.
 * 7) In a separate bowl, mix the peanut butter with a little water to create a smooth paste. Add the peanut butter mixture to the pot and stir well to incorporate it into the stew. This will thicken the sauce and add a rich flavor.
 * 8) Add the sliced carrots to the pot and continue simmering for an additional 15–20 minutes, or until the carrots are tender.
 * 9) Taste the tchakpalo and adjust the seasoning if needed, adding more salt and pepper to taste.
 * 10) Once the stew is ready, remove it from the heat. Garnish with freshly chopped parsley or cilantro.
 * 11) Serve hot with steamed rice, fufu, or another preferred side dish.


text:
Cookbook:Accra Cassava (Cameroonian Cassava Fritters)

Accra cassava is a popular cassava fritter eaten in Cameroon. It can be eaten as breakfast, lunch, or dinner and is best enjoyed fresh.

Ingredients

 * 3 pounds grated cassava (can be frozen and thawed)
 * 4 large, overly ripe bananas (optional)
 * 1 teaspoon or more of salt
 * A good amount of vegetable oil

Procedure

 * 1) Squeeze the grated cassava using a kitchen cloth or cheesecloth (like the one used for preparing homemade pap) to remove as much liquid as possible. The cassava should be very dry with little liquid.
 * 2) Mash the bananas well using a fork, masher, or food processor.
 * 3) Add the cassava and salt to the mashed banana in a medium sized bowl, and mix them together very well. The mixture should be firm enough that it can be rolled into balls.
 * 4) Use your palms to roll about 2 tablespoons of the mixture into bite-size balls.
 * 5) Heat the vegetable oil to 375 °F in a deep skillet or a saucepan. You can check the oil temperature by dropping in a 1-inch square of bread—it should take about 1 minute to brown.
 * 6) Place the cassava balls gently into the hot oil and fry until golden brown. Do not overcrowd the pan—work in batches as necessary.
 * 7) Remove the fritters from the hot oil, drain, and serve fresh.


text:
Cookbook:Mbong Tchobi (Cameroonian Spicy Black Stew)

Mbong tchobi is a popular Cameroonian dish. It has a unique colour and taste. It can be served with ripe plantain or any complimentary dish of your choice. If you are seeing this stew for the first time you can be taken aback by its black colour, but if you give it a try it can become one of your favourite meals.

Ingredients

 * 4 pounds white fish or catfish, cleaned and cut into steaks
 * 10 njansan seeds
 * 1 medium-size onions, neatly chopped
 * 2 medium-size green onions, neatly chopped
 * 5 large tomatoes, neatly chopped
 * 5 medium-size garlic cloves, neatly chopped
 * 1 cup basil
 * ½ cup parsley
 * 1 cup vegetable oil
 * 6 tablespoons mbongo spice
 * 2 tablespoons chicken bouillon powder
 * Salt to taste

Procedure

 * 1) Lightly fry the njansan for about 5 minutes. Set aside.
 * 2) Blend the onions, green onions, tomatoes, njansan, garlic, basil, and parsley together in a blender. You can add some water to the blender to facilitate its blending to a purée.
 * 3) Place a saucepan on the fire and heat it with a little oil. Add the blended mixture with very little water and bring it to a boil. Let it simmer for 10 minutes, stirring occasionally.
 * 4) Mix in the mbongo spice, fish, bouillon powder, and salt. Simmer for another 15 minutes or until the fish is fully cooked through. Add a little water if necessary to prevent prevent the stew from getting burnt.
 * 5) Adjust the seasonings as desired. Enjoy warm with boiled plantains or any complementary dish of your choice.

Notes, tips, and variations

 * If using catfish, place the fish in a sink and pour hot water over it. Soak for 60 seconds, then rinse the fish, clean it, and set aside. This removes the sliminess of catfish.


text:
Cookbook:Dumboy and Pepper Soup

Dumboy is the national dish of Liberia. It is similar in appearance to pounded yam and fufu. It requires a lot of time and patience to prepare. It is usually enjoyed with pepper soup but can also be combined with any complimentary soup of your choice or even broth like soup.

Ingredients

 * Cassava tubers, peeled and cut into chunks
 * 3 lb goat, chicken, or beef, cut into bite-size pieces
 * 1 large onion, neatly chopped
 * 3 bay leaves
 * 2 habanero peppers, neatly chopped
 * 3 tablespoons salt, or to taste
 * 3 beef bouillon cubes, crushed
 * 3 lb raw shrimp
 * 4 whole okra pods, finely chopped

Dumboy

 * 1) Rinse the cassava chunks, then boil in a saucepan of water for 20 minutes. Drain and cool.
 * 2) If desired, slice the boiled cassava into smaller chunks.
 * 3) Mash the cassava in a mortar until it begins to form a sticky dough. Occasionally, you can moisten the pestle with a little water if necessary.
 * 4) When the desired consistency is reached, mould the dough into nicely shaped balls, and set them aside.

Pepper soup

 * 1) Combine the meat, onions, bay leaves, and habanero pepper in a large dutch oven. Add a reasonable amount of water and season with a generous pinch of salt and crushed bouillon cubes.
 * 2) Cover the pot and boil for about 30 minutes until the meat becomes tender.
 * 3) Add the shrimp and okra to the soup. Stir and simmer for another 10 minutes over medium heat.
 * 4) Serve the soup with the prepared dumboy.

title: Cookbook:Dumboy and Pepper Soup


text:
User:Liheng5472

Handbook of Control

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title: User:Liheng5472


text:
Cookbook:Nigerian Eggplant Fufu

Nigerian eggplant fufu is a swallow made from eggplants Despite the dark purple colour of eggplant, it turns a dark greyish colour as in amala when cooked.

Ingredients

 * Eggplant

 * Psyllium husk

Equipment

 * Pot
 * Food processor
 * Paper towels

Procedure

 * 1) Cut the eggplant into small pieces and soften in a pot of boiling water. Drain well.
 * 2) Absorb excess water from the eggplant with paper towels, then blend with the food processor
 * 3) Pour the eggplant purée in a pot and stir over a medium heat for 2 minutes
 * 4) Add 2 tablespoons of psyllium husk and stir for additional 3 minutes
 * 5) Shape into desired portions.

Notes, tips, and variations

 * Choose small or medium sized eggplant for your fufu as they contain fewer seeds and are sweeter. It is best to also go for eggplant with indentation since they are also sweeter and have fewer seeds.

title: Cookbook:Nigerian Eggplant Fufu


text:
Cookbook:Nigerian Cauliflower Fufu

Nigerian cauliflower fufu is swallow made with cauliflower, which is rich in fibre. Cauliflower fufu is similar to pounded yam, just like eggplant fufu is similar to amala.

Ingredients

 * Cauliflower
 * Palm oil (optional)
 * Psyllium husk

Equipment

 * Knife
 * Sieve cloth/chiffon cloth
 * Blender

Procedure

 * 1) Cut cauliflower into small pieces, and blend with a blender to give a purée.
 * 2) Strain the cauliflower mixture through a cloth, retaining the solids.
 * 3) Squeeze the sieve cloth to drain more water until relatively dry and a dough is formed.
 * 4) Transfer the dough to a saucepan over medium heat, and stir in the psyllium husk.
 * 5) Stir and mold to form a paste, and shape into portions.

Notes, tips, and variations

 * Psyllium husk makes the cauliflower fufu moldable.

title: Cookbook:Nigerian Cauliflower Fufu


text:
Cookbook:Carrot Fufu

Carrot fufu is a swallow made from carrot, common in Nigeria due to its low carbohydrate content. It is easy to make once the carrot is blended smoothly.

Ingredients

 * Chopped carrot
 * Psyllium husk powder or xanthan gum
 * Water

Special equipment

 * Blender
 * Cheesecloth

Procedure

 * 1) Blend the chopped carrot until smooth.
 * 2) Transfer the carrot to cheesecloth, and squeeze out all the water from the carrot paste.
 * 3) Cook the carrot pulp in a pot over medium heat for 5 minutes.
 * 4) Stir in the psyllium husk to thicken and bind the fufu.

Notes, tips, and variations

 * The function of the psyllium husk is to make the carrot fufu moldable and this give it the texture of eba.

 * Cut or scrape off any dark marks on the carrot.

title: Cookbook:Carrot Fufu


text:
Cookbook:Boule-Di (Senegalese Fish and Rice)

Boule-di, also known as boule (pronounced "boo-lay"), is a traditional West African dish that originated in Senegal. It is a hearty and flavorful one-pot meal made with a combination of fish, vegetables, and rice. This dish is popular for its aromatic spices, vibrant colors, and rich taste.

Ingredients

 * 2 pounds firm white fish fillets (such as cod or tilapia)
 * 2 tablespoons vegetable oil
 * 1 large onion, finely chopped
 * 4 garlic cloves, minced
 * 1 can (14 ounces) diced tomatoes
 * 1 red bell pepper, diced
 * 1 green bell pepper, diced
 * 2 carrots, diced
 * 1 cup frozen okra, sliced
 * 1 tablespoon tomato paste
 * 1 teaspoon paprika
 * 1 teaspoon ground cayenne pepper (adjust to your preferred level of spiciness)
 * 1 teaspoon ground black pepper
 * 1 teaspoon dried thyme
 * Salt to taste
 * 2 cups long-grain rice
 * 4 cups fish or vegetable broth
 * Chopped fresh parsley or cilantro (for garnish)

Equipment

 * Large pot or Dutch oven with a lid
 * Wooden spoon or spatula
 * Cutting board
 * Knife
 * Measuring cups and spoons
 * Paper towels

Procedure

 * 1) Rinse the fish fillets under cold water and pat them dry with paper towels. Cut the fish into medium-sized chunks and set aside.
 * 2) Heat the vegetable oil in a large pot or Dutch oven over medium heat. Add the chopped onions and minced garlic, and sauté until they turn translucent and fragrant.
 * 3) Add the diced tomatoes, red and green bell peppers, carrots, and frozen okra to the pot. Stir well to combine with the onions and garlic.
 * 4) Add the tomato paste, paprika, cayenne pepper, black pepper, dried thyme, and salt to the pot. Stir everything together to evenly distribute the spices and coat the vegetables.
 * 5) Gently place the fish chunks on top of the vegetable mixture. Then add the rice, spreading it evenly over the fish and vegetables.
 * 6) Carefully pour the fish or vegetable broth into the pot, making sure it covers the fish and rice mixture. The liquid should be about 1 inch above the ingredients.
 * 7) Bring the mixture to a boil over medium-high heat. Once it starts boiling, reduce the heat to low and cover the pot with a lid. Allow to simmer for about 20–25 minutes, or until the rice is tender and the fish is cooked through.
 * 8) Remove the pot from heat and let it sit for a few minutes with the lid on. This allows the flavors to meld together. Serve hot, garnished with fresh parsley or cilantro.


text:
Cookbook:Cocoyam Fufu

Cocoyam fufu is a swallow made from cocoyams (also known as taro root, dasheen, yautia, eddo, and kalo).

Ingredients

 * Cocoyam
 * Cassava flour
 * Water

Equipment

 * Mortar and pestle
 * Pot
 * Bowl
 * Knife

Procedure

 * 1) Cut the cocoyam into medium-sized chunks, and cook in a pot of water until tender. Drain the cocoyam.
 * 2) Combine the cassava flour with ½ cup water to make a mouldable ball.
 * 3) Add the cassava mixture to the cooked cocoyam in a mortar. Pound together until smooth.

Notes, tips, and variations

 * Always use cocoyam heads to make a smooth swallow. The cassava flour serves to bind the cocoyam and make it mouldable.

title: Cookbook:Cocoyam Fufu


text:
Cookbook:Oat Fufu

Oat fufu is a swallow gotten from oatmeal.

Ingredients

 * Oatmeal
 * Water

Equipment

 * Blender
 * Turning spoon
 * Pot

Procedures

 * 1) Blend the oats to give a fine powder.
 * 2) Gently add the oats gradually in a pot of boiling water until a dough is formed.
 * 3) Stir over medium heat until it solidifies.

title: Cookbook:Oat Fufu


text:
Cookbook:Maffé (West African Peanut Stew) I

Maffé is a traditional West African dish that is popular in countries such as Senegal, Mali, and Gambia. This rich and hearty stew is made with a peanut sauce base and typically includes a combination of vegetables, meat (such as beef or chicken), and aromatic spices. Maffé is known for its creamy texture, nutty flavor, and the perfect balance of savory and slightly sweet notes. It is traditionally enjoyed with a side of steamed rice or couscous.

Ingredients

 * 2 tablespoons vegetable oil
 * 1 pound beef or chicken, cut into cubes
 * 1 large onion, finely chopped
 * 3 garlic cloves, minced
 * 1 cup smooth peanut butter
 * 1 teaspoon ground cumin
 * 1 teaspoon paprika
 * 1 teaspoon chile powder (adjust to your preferred level of spiciness)
 * Salt to taste
 * Pepper to taste
 * 1 can (14 ounces) diced tomatoes
 * 4 cups beef or chicken broth
 * 2 carrots, diced
 * 2 potatoes, diced
 * 1 bell pepper (any color of your choice), diced
 * 1 cup sliced okra
 * 1 cup chopped leafy greens (such as spinach or kale)
 * Fresh cilantro or parsley, chopped (for garnish)

Equipment

 * Large pot or Dutch oven with a lid
 * Wooden spoon or spatula
 * Cutting board
 * Knife
 * Measuring cups and spoons

Procedure

 * 1) Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Add the beef or chicken cubes and cook until browned on all sides. Remove the meat from the pot and set it aside.
 * 2) In the same pot, add the chopped onions and minced garlic. Sauté until the onions become translucent and the garlic is fragrant.
 * 3) Reduce the heat to low and add the peanut butter to the pot. Stir constantly until the peanut butter melts and combines with the onions and garlic.
 * 4) Add the ground cumin, paprika, chili powder, salt, and pepper to the pot. Stir well to incorporate the spices into the peanut sauce. Then add the diced tomatoes, including their juices, and mix everything together
 * 5) Gradually pour the beef or chicken broth into the pot, stirring continuously to create a smooth sauce. Return the seared meat to the pot and stir to coat it with the sauce.
 * 6) Cover the pot with a lid and let the stew simmer over low heat for about 30 minutes, allowing the flavors to meld together and the meat to become tender.
 * 7) After 30 minutes, add the diced carrots, potatoes, bell pepper, okra, and chopped leafy greens to the pot. Stir well, ensuring that all the vegetables are submerged in the sauce.
 * 8) Cover the pot again and let the stew simmer for an additional 15–20 minutes, or until the vegetables are cooked to your desired tenderness.
 * 9) Remove the pot from heat and let it sit for a few minutes. This allows the stew to thicken slightly. Serve hot, garnished with fresh cilantro or parsley.


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Cookbook:Bunny Chow (South African Bread with Salad Dish)

Bunny chow is a fast food dish that originated from South Africans of Durban consisting of white bread and salad. Skhambane  another dish that uses only quarter of the loaf of  bread is a variation of bunny chow common among various ethnic groups in South Africa.

Ingredients

 * Curry
 * Trotters (optional)
 * Salad
 * Vegetable pickle
 * Garlic
 * Onion
 * Tomatoes
 * Vegetable oil
 * Paprika
 * Cayenne pepper
 * Potatoes
 * Garnish
 * Cilantro

Equipment

 * Saucepan
 * Spoon
 * Knife

Procedure

 * 1) Cook onion in a pan of oil until translucent
 * 2) Add curry powder and tomato, stir until it gives a sauce.
 * 3) Add meat to the sauce alongside ginger and curry leaves for 40 minutes when the meat is tender.
 * 4) Add the mixture into the hollows of bread and serve.

Note,Tips and Variations

 * Any type of meat such as lamb, mutton, beef and chicken are used to prepare  the dish.it can also be served with vegetables, beans and potatoes.
 * Try serving with french fries.


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Cookbook:Kisra (Sudanese Bread)

Kisra is a traditional Sudanese flatbread made from sorghum or millet flour. It is a staple food in Sudan and is enjoyed with a variety of dishes, such as stews, soups, and dips. Kisra has a thin and flexible texture, with a slightly tangy flavor due to the fermentation process. Kisra is traditionally served as an accompaniment to Sudanese stews, such as bamia or mulahwa. To enjoy it, tear off a piece and use it to scoop up the delicious flavors of your chosen dish. Its versatility also allows it to be used as a wrap or enjoyed on its own with butter or honey.

Ingredients

 * 2 cups sorghum or millet flour
 * 1 teaspoon salt
 * 2 cups warm water
 * ½ teaspoon active dry yeast (optional, for fermentation)
 * Vegetable oil

Equipment

 * Mixing bowl
 * Whisk or spoon
 * Stovetop
 * Non-stick frying pan or griddle
 * Spatula

Procedure

 * 1) In a mixing bowl, combine the sorghum or millet flour and salt. Gradually add the warm water while whisking or stirring continuously to create a smooth batter. Ensure there are no lumps in the mixture.
 * 2) If fermenting the batter, mix in the yeast. Cover the bowl with a clean kitchen towel and let it rest in a warm place for 8–12 hours. This allows the batter to ferment and develop flavor. If you prefer non-fermented kisra, skip this step.
 * 3) Preheat a non-stick pan or griddle over medium heat. Make sure the pan is hot before pouring the batter.
 * 4) Stir the batter thoroughly before pouring a ladleful onto the hot pan. Immediately tilt and rotate the pan in a circular motion to spread the batter evenly into a thin layer. Kisra should be thin and flexible.
 * 5) Allow the kisra to cook on one side for a few minutes until the edges start to lift and the bottom is golden brown. Once the surface is dry and the edges are crisp, remove from the pan using a spatula (it should only be cooked on one side). Repeat the cooking process with the remaining batter.
 * 6) Stack the cooked kisra on a plate or wrap them in a clean kitchen towel to keep them soft and pliable. They can be stored at room temperature for a few days or in the refrigerator for a longer shelf life.

Note, tips, and variations

 * Kisra is typically made with sorghum or millet flour, but if these are not readily available, you can use a combination of wheat flour and cornmeal as a substitute.

title: Cookbook:Kisra (Sudanese Bread)


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Cookbook:Sudanese Ful Medames

Ful medames is a traditional Sudanese dish made from cooked fava beans, commonly enjoyed for breakfast or as a light meal. It is a nutritious and filling dish, packed with protein and fiber. The beans are typically seasoned with olive oil, lemon juice, garlic, and a blend of spices, resulting in a flavorful and satisfying culinary experience.

Ingredients

 * 2 cups dried fava beans
 * 4 cups water (for soaking)
 * 4 cups water (for cooking)
 * 4 cloves garlic, minced
 * ¼ cup extra-virgin olive oil
 * Juice of 1 lemon
 * 1 teaspoon ground cumin
 * ½ teaspoon ground coriander
 * Salt, to taste
 * Optional toppings: chopped parsley, diced tomatoes, chopped onions, hard-boiled eggs, feta cheese

Equipment

 * Large pot
 * Colander or strainer
 * Mixing bowl
 * Wooden spoon or spatula
 * Serving dish

Procedure

 * 1) Rinse the dried fava beans under cold water and then place them in a large pot. Add 4 cups of water to the pot and let the beans soak overnight, or for at least 8 hours. This helps soften the beans and reduce the cooking time.
 * 2) Drain the soaked fava beans and rinse them under cold water. Return the beans to the pot and add 4 cups of fresh water. Bring the water to a boil over medium-high heat. Once boiling, reduce the heat to low and let the beans simmer for about 1–1½ hours, or until they become tender. Stir occasionally and skim off any foam that forms on the surface.
 * 3) Once the beans are tender, drain them using a colander or strainer and transfer them to a mixing bowl. Add minced garlic, extra-virgin olive oil, lemon juice, ground cumin, ground coriander, and salt to the bowl. Mix everything together, ensuring that the beans are coated evenly with the seasoning.
 * 4) For a smoother consistency, you can use a fork or a potato masher to lightly mash some of the beans. This step is optional and can be adjusted according to your preference.
 * 5) Transfer the seasoned ful medames to a serving dish. Ful medames can be enjoyed warm or at room temperature. You can serve it with a variety of optional toppings such as chopped parsley, diced tomatoes, chopped onions, hard-boiled eggs, or crumbled feta cheese. It is commonly served with bread or as a side dish alongside other Sudanese specialties.

title: Cookbook:Sudanese Ful Medames


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Cookbook:Asida (Sudanese Porridge)

Asida is a traditional Sudanese porridge made from cooked wheat or sorghum flour. Often sweetened with honey or dates and flavored with spices, asida is a nourishing food that is enjoyed on various occasions, from family gatherings to festive celebrations.

Ingredients

 * 2 cups wheat flour or sorghum flour
 * 2 cups water
 * ¼ teaspoon salt
 * Honey or dates
 * Ground cinnamon or cardamom (optional)
 * Clarified butter or vegetable oil

Equipment

 * Large saucepan or pot
 * Wooden spoon or spatula
 * Mixing bowl
 * Serving dish
 * Stovetop

Procedure

 * 1) In a mixing bowl, combine the flour and salt. Mix well to ensure the salt is evenly distributed.
 * 2) In a large saucepan or pot, bring the water to a boil. Gradually add the flour mixture to the boiling water, stirring constantly with a wooden spoon or spatula to prevent lumps from forming.
 * 3) Reduce the heat to low and continue stirring the mixture until it thickens to a porridge-like consistency. This usually takes around 10–15 minutes. Be sure to scrape the sides and bottom of the pot while stirring to prevent sticking.
 * 4) Once the porridge thickens, remove the pot from heat. Wet your hands with cold water to prevent sticking, then shape the hot asida into a smooth, round mound or ball. You can also shape it into individual portions if desired.
 * 5) Make a small well in the center of the asida and fill it with honey or place a few dates. Sprinkle ground cinnamon or cardamom over the top for additional flavor, if desired.
 * 6) Transfer the asida to a serving dish or individual plates. Drizzle a little clarified butter or vegetable oil over the top for added richness and shine. Asida is traditionally eaten by tearing off a piece of the porridge with your fingers, rolling it into a small ball, and dipping it into the honey or date filling. It can be enjoyed warm or at room temperature.

title: Cookbook:Asida (Sudanese Porridge)


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Cookbook:Nsima (Cornmeal Swallow)

Nsima is a traditional staple food in many African countries, particularly in Malawi, Zambia, and parts of Tanzania and Mozambique. It is a thick, porridge-like dish made from maize flour (also known as cornmeal) and is typically served with various relishes such as meat, vegetables, or fish. Nsima is easy to make and provides a filling and nutritious base for a variety of flavorful accompaniments.

Ingredients

 * 2 cups maize flour (cornmeal)
 * 4 cups water

Equipment

 * Large cooking pot with a lid
 * Wooden spoon or a stiff whisk
 * Stovetop

Procedure

 * 1) Measure out the maize flour and set it aside.
 * 2) In a large cooking pot, bring the water to a boil.
 * 3) Once the water is boiling, reduce the heat to low and gradually add the maize flour to the pot while stirring continuously with a wooden spoon or a stiff whisk. Make sure to pour the flour in a slow, steady stream to prevent clumping.
 * 4) Keep stirring the mixture vigorously to combine the maize flour and water thoroughly. This step is crucial to avoid lumps from forming. Continue stirring for about 5 minutes until the mixture starts to thicken.
 * 5) Increase the heat to medium-low and cover the pot with a lid. Allow the mixture to cook for about 10–15 minutes. This cooking time allows the maize flour to cook fully and eliminates the raw taste.
 * 6) Remove the lid and stir the mixture again, making sure to scrape the sides and bottom of the pot to prevent sticking or burning.
 * 7) Continue cooking the nsima, stirring frequently, for another 10–15 minutes until it reaches the desired consistency. It should have a thick, smooth texture similar to mashed potatoes or stiff porridge. If it's too thick, you can add a little more water and continue stirring until you achieve the desired consistency.
 * 8) Once the nsima is cooked to your liking, remove it from the heat and let it sit for a few minutes to cool slightly before serving.
 * 9) Serve the nsima hot with your choice of relishes such as meat, vegetables, or fish. Popular relishes include chicken stew, beef and vegetable stew, fried fish, or a variety of sautéed greens.

Notes, tips, and variations

 * It's essential to use maize flour specifically made for nsima, as the texture and consistency may differ from regular cornmeal.
 * Nsima is traditionally served by shaping it into a ball or a mound using wet hands. This technique allows you to scoop up small portions and use it as a utensil to pick up the accompanying relishes.

title: Cookbook:Nsima (Cornmeal Swallow)


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Cookbook:Kanda (Peanut Stew)

Kanda is a stew made with chicken or beef, peanuts, vegetables, and spices. It is a popular dish in the Central African Republic and known for its rich and nutty taste.

Ingredients

 * 2 pounds chicken or beef, cut into pieces (either bone-in or boneless)
 * 1 cup shelled unsalted peanuts
 * 2 medium onions, finely chopped
 * 2 tomatoes, diced
 * 2 bell peppers, diced
 * 2 cloves garlic, minced
 * 2 tablespoons tomato paste
 * 2 tablespoons peanut butter
 * 2 tablespoons oil
 * 4 cups chicken or beef broth
 * 1 teaspoon paprika
 * 1 teaspoon thyme
 * Salt to taste
 * Pepper to taste
 * Fresh parsley or cilantro for garnish (optional)

Equipment

 * Large cooking pot with lid
 * Wooden spoon or spatula for stirring
 * Blender or food processor

Procedure

 * 1) If using peanuts with skins, start by removing the skins. You can do this by roasting the peanuts in the oven for a few minutes until the skins loosen. Rub the peanuts between your hands or use a clean kitchen towel to remove the skins.
 * 2) In a blender or food processor, grind the peanuts until they form a fine powder. Set aside.
 * 3) Heat oil in a large cooking pot over medium heat. Add the chopped onions and sauté until they become translucent.
 * 4) Add the chicken or beef pieces to the pot and cook until they are browned on all sides. If using chicken with bones, this step helps enhance the flavor of the stew.
 * 5) Stir in the minced garlic, diced tomatoes, and bell peppers. Cook for a few minutes until the vegetables start to soften.
 * 6) Add the tomato paste, peanut butter, ground peanuts, paprika, thyme, salt, and pepper to the pot. Mix well to combine all the ingredients.
 * 7) Pour in the chicken or beef broth and stir to incorporate everything. Bring the mixture to a boil.
 * 8) Once it boils, reduce the heat to low and cover the pot with a lid. Allow the stew to simmer for about 1–1.5 hours, or until the meat is tender and the flavors have melded together.
 * 9) Taste the stew and adjust the seasoning if needed, adding more salt, pepper, or spices according to your preference.
 * 10) Serve the kanda hot, garnished with fresh parsley or cilantro if desired. It is commonly served over cooked rice or with fufu.

title: Cookbook:Kanda (Peanut Stew)


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Cookbook:M'batata (Sweet Potato And Peanut Soup)

M'batata is a flavorful and creamy soup popular in the Central African Republic. It combines the natural sweetness of sweet potatoes with the richness of peanuts, resulting in a comforting and nourishing dish.

Ingredients

 * 1 tablespoon vegetable oil
 * 1 onion, chopped
 * 2 garlic cloves, minced
 * 2 large sweet potatoes, peeled and cubed
 * 4 cups vegetable or chicken broth
 * 1 cup unsalted peanuts
 * 1 teaspoon ground cumin
 * 1 teaspoon ground coriander
 * ½ teaspoon chile powder (optional, for heat)
 * Salt to taste
 * Pepper to taste
 * 1 cup coconut milk (optional)
 * Chopped fresh cilantro or parsley for garnish (optional)

Equipment

 * Large pot
 * Blender or food processor
 * Wooden spoon or spatula
 * Knife
 * Cutting board
 * Soup ladle
 * Potato masher or fork

Procedure

 * 1) Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and minced garlic, and sauté until the onion becomes translucent and fragrant.
 * 2) Add the cubed sweet potatoes to the pot and stir them together with the onions and garlic for a couple of minutes, allowing the flavors to blend.
 * 3) Pour in the vegetable or chicken broth, ensuring that the sweet potatoes are fully submerged. Bring the mixture to a boil and then reduce the heat to a simmer. Let it cook until the sweet potatoes are tender and easily mashed with a fork, usually around 15–20 minutes.
 * 4) While the sweet potatoes are cooking, toast the peanuts in a dry skillet over medium heat until they become fragrant and slightly browned. This step helps to enhance the flavor of the peanuts.
 * 5) Transfer the toasted peanuts to a blender or food processor and process them until they form a smooth peanut butter-like consistency. You may need to scrape down the sides of the blender or food processor a few times to ensure everything is well blended.
 * 6) Once the sweet potatoes are cooked, remove the pot from the heat and allow it to cool slightly. Use a potato masher or the back of a fork to mash the sweet potatoes until they are smooth and creamy in texture.
 * 7) Return the pot to low heat and add the peanut butter to the mashed sweet potatoes, stirring well to combine. The soup will become thick and creamy.
 * 8) Add the ground cumin, ground coriander, chili powder (if desired), salt, and pepper to the pot. Stir everything together, allowing the flavors to meld for a few minutes.
 * 9) If using coconut milk, pour it into the pot and stir it into the soup, adding an extra layer of creaminess and flavor. Simmer the soup for an additional 5 minutes, stirring occasionally.
 * 10) Taste the soup and adjust the seasonings as needed, adding more salt, pepper, or spices to suit your preference.
 * 11) Ladle the m'batata into bowls and garnish with chopped fresh cilantro or parsley, if desired.

Notes, tips, and variations

 * M'batata is best served hot, and it pairs well with crusty bread or a side salad. This comforting soup is a wonderful representation of Central African cuisine, combining the earthy sweetness of sweet potatoes with the richness of peanuts to create a truly delicious and satisfying dish.


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Cookbook:Ngoundja (Fried Plantains)

Ngoundja is a popular dish of fried plantains enjoyed in many African countries. This simple yet delicious treat features ripe plantains that are sliced, fried to perfection, and served as a side dish or snack. With a crispy exterior and a sweet, soft interior, ngoundja is a delightful combination of flavors and textures.

Ingredients

 * 2–3 ripe plantains
 * Vegetable oil, for frying
 * Salt (optional)

Equipment

 * Knife
 * Cutting board
 * Deep frying pan or skillet
 * Slotted spoon
 * Paper towels

Procedure

 * 1) Place the plantains on a cutting board, and use a knife to trim off both ends.
 * 2) Make a shallow lengthwise incision along the skin of each plantain, being careful not to cut into the flesh.
 * 3) Gently peel off the skin by using your fingers to lift it away from the flesh. If needed, you can use the knife to assist in peeling.
 * 4) Lay the peeled plantains on the cutting board and cut them into diagonal or round slices, about ½ inch thick. You can adjust the thickness to your preference.
 * 5) Pour enough vegetable oil into a deep frying pan or skillet to cover the bottom by about ¼ inch.
 * 6) Place the pan over medium-high heat and allow the oil to become hot. You can test the temperature by dropping a small piece of plantain into the oil—if it sizzles immediately, the oil is ready for frying.
 * 7) Carefully place the sliced plantains into the hot oil, making sure not to overcrowd the pan. Work in batches if necessary. Cook the plantains for about 2–3 minutes on each side or until they turn golden brown.
 * 8) Use a slotted spoon to carefully remove the fried plantains from the pan and transfer them onto a plate lined with paper towels. This will help absorb any excess oil.
 * 9) Sprinkle the fried plantains with a pinch of salt if desired, or leave them unsalted for a sweeter taste.
 * 10) Allow the ngoundja to cool for a few minutes before serving to avoid burning your mouth. Serve as a side dish alongside your favorite main course, or enjoy them as a tasty snack on their own.

Notes, tips, and variations

 * Choose ripe plantains with yellow to black skins. They should be slightly soft to the touch but not overly mushy.

title: Cookbook:Ngoundja (Fried Plantains)


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Cookbook:Superkanja (Gambian Okra Stew)

Superkanja is a highly nutritious and flavorful stew that brings together an array of leafy greens, including spinach, collards, okra, and sweet potato leaves. This dish has different variations throughout West Africa, such as the Ghanaian kontomire. Recognized as Gambia's super soup, this delectable bowl of goodness can be savored in various countries. Its name originates from the fusion of the Portuguese word for soup (sopa) and a West African term for okra (kanja), which lends the dish its unique texture.

Ingredients

 * 2 lbs lean beef, cut into chunks
 * 1 lb smoked catfish or any fish of your choice
 * 2 medium onions, chopped
 * Pepper
 * 2 lbs okra, diced into small cubes
 * Palm oil
 * Salt to taste

Equipment

 * Pot
 * Stovetop
 * Cooking spoon

Preparation

 * 1) Bring a pot of water to a boil and add the meat and fish. Let them boil for 15 minutes, then remove the fish from the pot.
 * 2) To the pot, add salt, onions, pepper, and diced okra. Mix all the ingredients well.
 * 3) Cook the mixture over medium heat for 15 minutes, then incorporate the palm oil.
 * 4) Reduce the heat to low and let it simmer for 20 minutes, stirring occasionally.
 * 5) Afterward, return the fish to the pot and continue simmering for 6–10 minutes on low heat.
 * 6) Serve the superkanja stew with white rice or fufu.

Notes, tips, and variations

 * You can also include crabs and shrimp to enhance the dish.

title: Cookbook:Superkanja (Gambian Okra Stew)


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Cookbook:Fumbua (Wild Spinach Stew)

Fumbua, a delicacy hailing from the Democratic Republic of the Congo and celebrated in Angola, is renowned for its delightful flavors and nutritional value. This satisfying dish combines the richness of healthy fats and proteins, resulting in a scrumptious low-carb dinner option.

Ingredients

 * 3 pieces smoked catfish
 * Spinach
 * 1 cup water
 * 1 cup stock
 * Tomatoes, chopped
 * Habanero chile pepper (optional), chopped
 * ½ onion, chopped
 * 2 garlic cloves, minced
 * Bouillon powder
 * Salt to taste
 * Black pepper
 * Peanut butter
 * Palm oil

Preparation

 * 1) Soak the smoked fish in hot water for a few minutes.
 * 2) Chop the spinach, then rinse it and allow it to drain in a colander to remove excess water.
 * 3) De-bone the smoked fish and break it into medium-sized pieces. Rinse the fish thoroughly.
 * 4) In a pot, bring the water and stock to a boil. Add the chopped spinach and let it simmer for 10 minutes.
 * 5) Incorporate the smoked fish, tomatoes, pepper, onion, garlic, bouillon powder, salt, and black pepper. Bring the mixture to a boil and let it simmer for about 10 minutes.
 * 6) Add the peanut butter and palm oil, and simmer for another 10 minutes

Notes, tips, and variations

 * If acquiring traditional fumbwa leaves poses a challenge in your region, fret not! A suitable replacement can be found in spinach, kale, or collard greens.
 * Adjust the spiciness to your liking by omitting the habanero pepper for a milder version or introducing cayenne pepper for an extra kick.
 * Before adding any additional salt, remember to taste the dish as the stock already contributes some saltiness.
 * For an alternative twist, consider utilizing a cup of ground roasted peanuts in lieu of peanut butter.

title: Cookbook:Fumbua (Wild Spinach Stew)


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Talk:Photography Equipment

Merger proposal
I’d like to propose a merger between this book and Photography Equipment for the reason that they cover the same topic. Jeth888 (discuss • contribs) 11:59, 16 July 2023 (UTC)

title: Talk:Photography Equipment


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Cookbook:Moambe (Palm Nut Soup)

Moambe is a delicious and popular dish from Central and West Africa. This rich and flavorful soup is made from palm nuts and typically includes an assortment of meats, vegetables, and spices. It is often served with a side of fufu, rice, or plantains.

Ingredients

 * 2 cups palm nuts (either fresh, frozen, or canned)
 * 2–3 tablespoons red palm oil
 * 1 medium-sized onion, chopped
 * 2–3 cloves of garlic, minced
 * 1–2 pounds meat (chicken, beef, or goat), cut into bite-sized pieces
 * 1 teaspoon ground ginger
 * 1 teaspoon ground garlic
 * 1 teaspoon ground black pepper
 * 1 cup fresh or frozen okra, chopped
 * 1–2 cups pumpkin or spinach leaves, chopped
 * 1 smoked fish (optional), deboned and flaked
 * 1–2 scotch bonnet or habanero peppers, deseeded and chopped (adjust to your desired spiciness)
 * 1 teaspoon ground crayfish (optional)

Equipment

 * Large cooking pot
 * Blender or food processor
 * Wooden spoon or ladle
 * Knife for chopping
 * Cutting board

Procedure

 * 1) If using fresh palm nuts, crack them open and remove the kernels.
 * 2) Place the kernels in a pot, cover them with water, and bring to a boil. Simmer for 30 minutes to soften the nuts.
 * 3) Drain the nuts and transfer them to a blender or food processor. Add a cup of water and blend until smooth. Strain the mixture through a fine-mesh sieve to remove any remaining solids. Set aside.
 * 4) In the same pot, heat the red palm oil over medium heat. Add the chopped onions and minced garlic. Sauté until fragrant and translucent.
 * 5) Add the meat pieces and cook until browned on all sides.
 * 6) Season with ground ginger, ground garlic, ground black pepper, and salt. Stir well to coat the meat evenly.
 * 7) Pour the strained palm nut mixture into the pot with the meat. Stir well to combine. Add enough water to achieve your desired consistency. Moambe is typically thick, so adjust accordingly.
 * 8) Cover the pot and let the soup simmer on low heat for about 30 minutes to allow the flavors to meld together.
 * 9) Add the chopped okra, pumpkin or spinach leaves, and flaked smoked fish (if using). Stir gently to combine.
 * 10) Add the chopped scotch bonnet or habanero peppers, adjusting the quantity to suit your taste.
 * 11) Sprinkle in the ground crayfish (if using) and stir again. Continue simmering the soup for an additional 10–15 minutes until the vegetables are tender.
 * 12) Taste the soup and adjust the salt and spices according to your preference. Once the flavors have melded and the soup has thickened, it is ready to be served.

Note, tips, and variations

 * The quantities of ingredients and cooking times can be adjusted based on your personal preference and the number of servings you intend to make.

title: Cookbook:Moambe (Palm Nut Soup)


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Cookbook:Sauce Gombo (Okra Stew)

Sauce gombo is a West African stew made with okra as the main ingredient. It is typically prepared with a combination of meat or seafood, tomatoes, onions, and various spices. The okra gives the stew a thick and slightly slippery texture, which is characteristic of this traditional dish. It is often served with rice or fufu, a starchy staple food.

Ingredients

 * 500 g okra
 * 500 g meat (chicken, beef, or goat) or seafood (shrimp or fish)
 * 2 tablespoons palm oil or vegetable oil
 * 2 medium-sized onions, chopped
 * 3 ripe tomatoes, diced
 * 3 cloves of garlic, minced
 * 2 tablespoons tomato paste
 * 2 scotch bonnet chile peppers (optional for heat), chopped
 * 1 teaspoon ground crayfish (optional)
 * 1 teaspoon ground nutmeg
 * 1 teaspoon ground ginger
 * 1 teaspoon ground paprika
 * Salt to taste
 * Pepper to taste
 * Fresh cilantro or parsley, chopped (for garnish)
 * Water or broth for cooking

Equipment

 * Large pot or Dutch oven
 * Knife for chopping
 * Cutting board
 * Wooden spoon or spatula
 * Cooking utensils

Procedure

 * 1) Wash the okra and trim off the tops and tails. Cut the okra into small rounds or slice them lengthwise. Set aside.
 * 2) If using meat, wash and season it with salt, pepper, and spices. If using seafood, clean and season it with salt and pepper. Allow the meat or seafood to marinate for at least 30 minutes.
 * 3) Heat the palm oil or vegetable oil in a large pot or Dutch oven over medium heat. Add the chopped onions and minced garlic, and sauté until they become translucent and fragrant.
 * 4) Add the seasoned meat or seafood to the pot and cook until it browns on all sides. Stir occasionally to prevent sticking.
 * 5) Once the meat or seafood is browned, add the diced tomatoes, tomato paste, scotch bonnet pepper, ground crayfish, nutmeg, ginger, and paprika. Stir well to combine all the ingredients.
 * 6) Allow the mixture to cook for a few minutes until the tomatoes start to soften and release their juices.
 * 7) Add the chopped okra to the pot and stir to coat the okra with the tomato mixture. The okra will release a slippery liquid, which will help thicken the stew. If desired, you can add a little water or broth to prevent the stew from becoming too thick.
 * 8) Cover the pot and let the stew simmer on low heat for about 30–40 minutes, or until the okra is tender and cooked through. Stir occasionally to prevent sticking.
 * 9) Taste the stew and adjust the seasoning with salt and pepper according to your preference.
 * 10) Once the stew is cooked and the flavors have melded together, remove it from the heat. Garnish with freshly chopped cilantro or parsley.
 * 11) Serve hot with cooked rice or fufu.

title: Cookbook:Sauce Gombo (Okra Stew)


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Cookbook:Sauce Feuilles (Greens Stew)

Sauce feuilles is a delicious West African dish made with a variety of greens and typically served with a side of rice or fufu. It is a popular dish in West African cuisine. The stew is often cooked with palm oil, which gives it a distinct taste and vibrant color.

Ingredients

 * 1 bunch of spinach
 * 1 bunch of kale or collard greens
 * 1 bunch of bitterleaf (substitute with more spinach if unavailable)
 * 1 medium-sized onion, chopped
 * 3 cloves of garlic, minced
 * 2 tomatoes, diced
 * 2 scotch bonnet chile peppers, chopped (adjust according to spice preference)
 * 1 pound meat or fish (chicken, beef, and smoked fish are commonly used)
 * ¼ cup palm oil
 * 1 tablespoon ground crayfish (optional)
 * 1 tablespoon dried shrimp or prawns (optional)
 * 1 tablespoon bouillon powder or cubes
 * Salt to taste

Equipment

 * Large pot
 * Wooden spoon or spatula
 * Knife for chopping
 * Cutting board
 * Blender or food processor (optional)

Procedure

 * 1) Wash the spinach, kale (or collard greens), and bitterleaf thoroughly to remove any dirt or grit. Remove any tough stems from the greens and chop them into small pieces. Set aside.
 * 2) If using meat, cut it into bite-sized pieces. If using smoked fish, remove any bones and shred into smaller pieces.
 * 3) Season the meat or fish with salt and any other desired seasonings.
 * 4) Heat the palm oil in a large pot over medium heat. If you prefer a milder flavor, you can mix palm oil with vegetable oil. Add the chopped onions and minced garlic to the pot and sauté until they become translucent and fragrant.
 * 5) Add the diced tomatoes and scotch bonnet peppers. Cook for a few minutes until the tomatoes soften.
 * 6) Add the seasoned meat or fish to the pot and cook until it is browned and cooked through. If using smoked fish, add it towards the end to prevent overcooking.
 * 7) Add the chopped spinach, kale (or collard greens), and bitterleaf to the pot. Stir well to combine with the meat or fish and aromatics. If the pot is too dry, you can add a little water to prevent sticking. Cover the pot and let the greens cook down for about 10–15 minutes or until they are wilted and tender.
 * 8) Add the ground crayfish (if using), dried shrimp or prawns (if using), and bouillon powder or cubes to the pot. Stir well to incorporate the flavors.
 * 9) Taste the stew and adjust the seasoning with salt and additional spices if needed.
 * 10) Reduce the heat to low, cover the pot, and simmer for another 10–15 minutes to allow the flavors to meld together.
 * 11) Garnish with additional chopped onions or fresh herbs, if desired, and enjoy.

Note, tips, and variations

 * Remember, the ingredients and measurements can be adjusted according to your taste preferences and availability.

title: Cookbook:Sauce Feuilles (Greens Stew)


text:
Cookbook:Saka-Saka (Cassava Leaf Stew)

Saka-saka is a popular West African dish that features tender cassava leaves cooked with a flavorful blend of spices and ingredients. This nutritious stew is commonly enjoyed in countries such as Nigeria, Ghana, Cameroon, and Congo.

Ingredients

 * 2 pounds (about 1 kg) fresh cassava leaves
 * 2–3 tablespoons palm oil (substitute with vegetable oil if needed)
 * 1 large onion, finely chopped
 * 4–5 cloves of garlic, minced
 * 1 pound (about 500 g) meat (e.g. chicken, beef, or goat), cut into bite-sized pieces
 * 1–2 fresh tomatoes, diced
 * 1–2 Scotch bonnet chile peppers (adjust according to your spice preference)
 * 1 tablespoon ground crayfish (optional, but recommended)
 * 1 tablespoon dried shrimp (optional, but adds depth of flavor)
 * 1 African smoked fish (tilapia or mackerel), deboned and flaked
 * 1–2 cups chicken or vegetable broth
 * Salt to taste
 * Pepper to taste

Equipment

 * Large pot or Dutch oven
 * Wooden spoon or spatula for stirring
 * Cutting board
 * Knife
 * Blender or food processor
 * Bowl for washing cassava leaves

Procedure

 * 1) Wash the cassava leaves thoroughly in a bowl of water to remove any dirt or debris. Drain and set aside.
 * 2) Using a blender or food processor, blend the cassava leaves until they are finely chopped. Set aside.
 * 3) Heat the palm oil in a large pot or Dutch oven over medium heat. Add the chopped onions and minced garlic to the pot, and sauté until they become translucent and fragrant.
 * 4) Add the meat to the pot and cook until it is browned on all sides.
 * 5) Add the diced tomatoes, Scotch bonnet peppers, ground crayfish, and dried shrimp to the pot. Stir well to combine, then allow the mixture to cook for a few minutes until the tomatoes start to soften.
 * 6) Add the blended cassava leaves to the pot, along with the flaked smoked fish. Stir everything together to ensure the leaves are well coated with the flavors.
 * 7) Pour in enough chicken or vegetable broth to cover the mixture. If you prefer a thicker stew, add less broth.
 * 8) Reduce the heat to low, cover the pot, and let the stew simmer for about 1–2 hours. Stir occasionally to prevent sticking and to ensure even cooking.
 * 9) After the stew has simmered and the flavors have melded together, taste and adjust the seasoning with salt and pepper as desired.
 * 10) Serve hot with a side of cooked rice, fufu, or plantains. Enjoy!

Note, tips, and variations

 * Saka-saka is even more flavorful when left to sit for a few hours or overnight before serving. The flavors continue to develop and intensify over time.

title: Cookbook:Saka-Saka (Cassava Leaf Stew)


text:
Cookbook:Maple Cream

Maple cream, also called maple butter, is a type of sweet spread or condiment made from cooked maple syrup. It shouldn't be confused with compound butters containing whipped dairy butter and maple syrup. Use maple cream in other confections, baked goods, and breakfast items like pancakes.

Ingredients

 * At least 1 quart (1 L) pure maple syrup
 * Neutral-tasting vegetable oil

Procedure

 * 1) Pour the maple syrup into a saucepan. Use a saucepan deep enough to accommodate the syrup without allowing it to boil over and narrow enough to ensure the syrup comes to a depth of at least about 2 inches (5 cm).
 * 2) If using a traditional (i.e. not instant-read) candy thermometer, place it in the pan now. Make sure the syrup covers the probe section that measures the temperature.
 * 3) Add just a few drops of vegetable oil to the pan—this will help prevent large bubbles from forming during cooking.
 * 4) Bring the syrup to a gentle boil without stirring. Cook the syrup, still without stirring, to 230–235 °F (110–113 °C).
 * 5) Remove the saucepan from the heat, and place it into an ice bath without letting the syrup get wet. Let it cool in the bath without disturbance until the syrup reaches 80–100 °F (27–38 °C). The syrup will thicken considerably.
 * 6) Transfer the cooled syrup to a bowl. Use a spoon, paddle, or spatula to slowly and continuously stir the syrup for about 15–30 minutes. The mixture should thicken, grow opaque, and lose its gloss.
 * 7) Once the mixture loses its gloss, stop stirring, and immediately transfer it to a jar or other container. If you wait too long, the mixture will become hard to work with.

Notes, tips, and variations

 * The stirring process encourages the formation of small crystals throughout the maple syrup. Keep it up slowly and continuously.
 * Don't be tempted to leave all the stirring work to a home mixer. You can use one for perhaps the first half of the process, but it will eventually get too thick and can risk burning out the mixer's motor.
 * The finished product behaves like a non-Newtonian fluid—if it has solidified too much to easily transfer to a storage container, gently knead and roll it with clean hands until it softens, then press into the container.

title: Cookbook:Maple Cream


text:
User talk:SpencerHoyl

Welcome
Welcome, SpencerHoyl!

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

--Xania   talk 02:37, 17 July 2023 (UTC)

title: User talk:SpencerHoyl