text:
User talk:Einschlauesding/Archive/2022/May

Well, there is water on earth too.
In terraria, I decided I was going to complete angler quests and search for the enchanted sword as a side-quest. I have now become full fish-focus as opposed to power-focused. I have what I think is the best fishing rod, and soon will complete an item called the cellphone. That last one wont help find the sword, but it's nice to have. My new gear is speed-and-immunity focused. It gives me these stats: immunity to most debuffs, fall damage, fire damage, knockback and have partial immunity to lava; I can walk on water, honey and lava, increased mobility on ice and can fly; I have a really high fishing level (more than 100) and the fishing line never breaks on my rod (not to mention I have the Torch God's favor, not super-helpful in combat or fishing, but OK). In this way I will get what I need to finish the Zenith.

Also, what do you think of Pokémon legends: Arceus so far? It's not high on my wantlist, but it is on it. L10nM4st3r / Roar at me 17:32, 1 May 2022 (UTC)
 * ... .!!!!!! !!!! I got the enchanted sword! And turned it into the zenith! And changed my gear for maximum damage output. The sword stats says 396 damage, but what it really means is 8000 damage per second! "kill the moonlord in 11 seconds" seems to be a ever so slight over exaggeration but it certainly is along those lines. The weapon travels through blocks, and can hit multiple enemies at once! I also made the cell phone, too. I have all the best items in the game now. Now to do the achievements... L10nM4st3r / Roar at me 19:16, 1 May 2022 (UTC)

Great that u finally got the sword! Also the pokémon game is pretty fun and I like that you can explore so much. Sometimes its just the graphic that sucks a little but thats fine Einschlauesding (discuss • contribs) 19:30, 1 May 2022 (UTC)

My game
Remember when I tried to do that massive change to my game? I figured out why it won't work. My game was poorly designed. As a first game, it's not bad, but I am now making it from scratch - the right way. I focused on world generation and on the player. The player no-longer needs to jump to get over a single block! The graphics are better, and grass grows on ALL sides of a block instead of just the top! There is a "merging" mechanic that allows blocks to connect with each other, so natural blocks have a rugged edge. Blocks like grass and dirt merge with most blocks. Ores only merge with ore. Manufactured blocks (not yet existing) will only merge with other blocks of the same type and use straight lines on the edges. L10nM4st3r / Roar at me 11:15, 3 May 2022 (UTC)
 * I am now making it so you can mine, place blocks and manage an inventory now. Yes, already. It took a whole week last time to just get a basic charictor to jump and move and fall. Now it took a day and a morning. Maybe because now I know what I need and want. Don't forget that I'm using this time to add many more mechanics. L10nM4st3r / Roar at me 13:24, 3 May 2022 (UTC)
 * Now I got an inventory that you can mess around with. Though there is currently no way to put anything into it... Maybe tomorrow. If I'm to do this right I'll need plenty of planning. L10nM4st3r / Roar at me 14:28, 3 May 2022 (UTC)

Niceee!! Einschlauesding (discuss • contribs) 17:55, 3 May 2022 (UTC)
 * I got the cursor in and now you can mine blocks! Now I'll make them drop when broken and allow them to be placed. L10nM4st3r / Roar at me 09:09, 4 May 2022 (UTC)
 * I added animations and made blocks drop. I'm not adding pickup yet, as I want to add saving/loading. Doing so will allow me to split the world into sections, which will a) decrease memory used and b) allow the world to be MUCH bigger. Currently it is limited to 1600 blocks across and 500 blocks deep, and not high enough to go to space ;). As my computer only has 2GB memory, I need to be careful. The switch has 4GB, and most modern computers have more than that. So my game will most likely be the sort of game that can run on almost anything. L10nM4st3r / Roar at me 13:28, 5 May 2022 (UTC)

Great, I still dont understand how you can program all of this stuff lol Einschlauesding (discuss • contribs) 05:55, 6 May 2022 (UTC)
 * "easily" is never a good enough answer. See Guide to the Godot game engine. It will explain in farther detail how programming works in the engine. I use GDScript, so if you go to the programming section, look for the GDScript section. There you'll see it is an "easy to understand" language, if you know what your doing! L10nM4st3r / Roar at me 07:19, 6 May 2022 (UTC)
 * So it took me 5 minutes to separate the world into chunks. Now I will debug it and make the game "unload" unwanted blocks that are too far away from the player (more than 50 vertically, which is the same distance mobs will "go to sleep", or "shut down". Whichever makes more sence to you).L10nM4st3r / Roar at me 08:54, 9 May 2022 (UTC)

Nice, anything new that happened? Einschlauesding (discuss • contribs) 14:07, 10 May 2022 (UTC)
 * You can now pickup and place blocks and items. You can save and load files, and game data comes out exactly how it was when saved. I made chunks too far away from the player save to file and remove from memory, and new chunks are loaded as needed if the game "asks" for an saved chunk. I fixed a ton of physics bugs. There is still one, but I have three options with it. The bug: You can enter 2 block high areas, but instantly get spit out again (the player is 2 blocks wide and 3 tall). The solutions:

 * 1) Disable the ability to instantly get over a block without jumping.
 * 2) Cause another bug where you can't enter 3 block high areas.
 * 3) Just let it be.
 * Number 3 comes with the least priority bugs/issues. What I will do tomorrow: Make the world of unlimited horizontal size (but not so unlimited: a max of 50,000 blocks left and right each). I will try to add crafting. Doing that last one means only mobs to go, then I go into "hyper-drive", where tons of blocks, mobs and fun features are added.
 * Today, I also had my book I was working on vandalized. However long it took them to do it, it took me 5 seconds to fix it when I noticed it. Almost nothing. There are quite a few vandals around here (And by "here", I mean this website, not where I live). And quite a few people undoing the vandals work. Usually in 5 seconds. Sometimes in 5 minutes. Rarely in 5 hours. (Gee, hopefully never "5 days"!)L10nM4st3r / Roar at me 14:48, 10 May 2022 (UTC)

Sounds good but isn't it boring if you can't enter 3 blocks high areas?(your second solution) and yeah that's bad but at least u can fix the vandalized things back. Einschlauesding (discuss • contribs) 17:49, 11 May 2022 (UTC)
 * I went with number 3. The bug is not that important. The vandal replaced a title with something along the lines of... "gjkhgkjgkghkgjkhk ghjg". Like baby sounds. Or a typing baby. Utterly nonsense.L10nM4st3r / Roar at me 18:01, 11 May 2022 (UTC)
 * I've changed my mind about the infinite-but-not-so-infinite-sized world. The world will stay small for now, and get larger later on, as the game gets better developed. Fun fact: All blocks have an ID, blocks you can see have an ID greater than -1, and the IDs in the negative numbers are special blocks that cannot be obtained. -1 is air, and when in your inventory stands for "empty block". -2 is a barrier that prevents you from falling out of the world, and currently has no inventory function - yet. Next: mobs and attacking and health. You can make a swored from chopped trees already (not tools, you start with a basic axe and pickaxe) and you can swing it like every other item (you can attack with anything, but most things will only deal 1 damage - sometimes, not always. Sometimes they deal 0 damage. But you can attack with a fistfull of dirt in an emergancy. Or an bare, empty hand.L10nM4st3r / Roar at me 09:08, 12 May 2022 (UTC)
 * Is it too much if regular (common) slime mobs split into 2 when killed and try to merge together again?L10nM4st3r / Roar at me 12:12, 12 May 2022 (UTC)
 * When you told me you had to go to eat, I was like "Well, then. EAT THIS!" and used the special (I can't spell it!)L10nM4st3r / Roar at me 11:03, 14 May 2022 (UTC)
 * Oh yea. "Booyah Bomb".L10nM4st3r / Roar at me 13:54, 14 May 2022 (UTC)

Haha sorry I really needed to eat and right after I went on a picnic with a friend and I just came back so I had a pretty long day! Einschlauesding (discuss • contribs) 18:16, 14 May 2022 (UTC)
 * I think I played with somebody called "Juicy Fart". Ewww, you farted and it's juicy? Do you mean "wet"? EWWW! Not even my dad farts like that (not that I ask). Though he once "coueezed". "What the hell is a coueeze?" mum asked. "A cough-sneeze!" dad answered. He once also farted this one time when he cought a football between his nees.L10nM4st3r / Roar at me 20:21, 14 May 2022 (UTC)

Ummm... A discussion? About... nothing in particular.
Do you want to play Splatoon, or are you busy?L10nM4st3r / Roar at me 11:34, 15 May 2022 (UTC) I'll, um, assume that you're busy.L10nM4st3r / Roar at me 17:01, 15 May 2022 (UTC)

Oh my, I actually wanted to ask you too! But I need to do homework first :( Einschlauesding (discuss • contribs) 17:50, 15 May 2022 (UTC)
 * Ok. When your done, I'll try to join you. IF I get notified. Otherwise I might not know that you're playing, but I'll try ;)L10nM4st3r / Roar at me 18:32, 15 May 2022 (UTC)

Im finally done:D Einschlauesding (discuss • contribs) 18:41, 15 May 2022 (UTC)
 * At oe time I checked my freind list and you were playing, but I never got a notification.L10nM4st3r / Roar at me 19:43, 15 May 2022 (UTC)

Sorry I needed to eat again and I cant play anymore because of school tomorrow i gotta go sleep:I Maybe we can play tomorrow again? Einschlauesding (discuss • contribs) 20:02, 15 May 2022 (UTC)
 * Yea, sure. I got no other game that I want to play, seeing as fortnite apparently needs an update to play, even though there is none to download.L10nM4st3r / Roar at me 10:27, 16 May 2022 (UTC)
 * Wait, I just thought of something I need to do in Stardew valley before I forget... Maybe tomorrow. Depends how long it takes. Also, now my game supports blocks bigger than one block! And I added a furnace, the first animated block! (And the first 2x2 block)L10nM4st3r / Roar at me 13:31, 16 May 2022 (UTC)
 * My game has mobs spawning, and now you can craft a better sword! I will focus now on adding many blocks to the game.L10nM4st3r / Roar at me 13:31, 17 May 2022 (UTC)

Ohh cool, good luck with that Einschlauesding (discuss • contribs) 16:41, 17 May 2022 (UTC)
 * I just thouught of something! My mom enabled multiplayer for Stardew valley when she tried to join my game and forgot to disable it (Shhh). Maybe you would like to try it out. I'm starting again as I dont like the farm I chose, so it's not too late. It also has chat. Just a thought. But I think you might like it if you like farming games with mines that allow combat... And no PvP.L10nM4st3r / Roar at me 16:52, 17 May 2022 (UTC)

Yeah I would like to but I would need to get my mum to buy it for me, maybe I will try later because shes busy Einschlauesding (discuss • contribs) 17:48, 17 May 2022 (UTC)
 * Great! Im still at the stage where I'm struggling for money, so I could use the help with... Everything! Fixing the community center, instead of purchasing a JoJa membership like last time. This will be much better. Planting and a lot of other stuff! I'll see if I can build a cabin so 2 can play in my world. L10nM4st3r / Roar at me 19:03, 17 May 2022 (UTC)
 * Choose a style for your house: Stone, wood with redish roof or wood with blue roof? You can't change later (all it changes is the appearance of your house)L10nM4st3r / Roar at me 19:05, 17 May 2022 (UTC)

Uhm I dont know which to choose and I still need to get the game but I dont think I have really time today because I need to learn and do my homework and all that stuff blah blah blah Einschlauesding (discuss • contribs) 11:48, 18 May 2022 (UTC)
 * I'll just play dice then. 6 numbers, 3 houses. Even chance for each.
 * 1-2: Stone
 * 3-4: Wood with red roof
 * 5-6: Wood with blue roof
 * I roll a dice and get... 4! Wood house with red roof! (I'll give you untill you get the game to change your mind - or the dice's)
 * I also got a plan for my farm. Just the layout, and it might take a real month to build. But it will give at least 2500 gold a day at winter, 7000 gold a day on other months and with occasional 3000-10000 with crops. And that's just animals and farm stuff, foraging and mining is a thing, too. (Add 500-5000 every few in-game days from pine tar, maple syrup ect. and bee honey and mushroom caves... We're gonna be rich!) but lets work that out when it's done. L10nM4st3r / Roar at me 12:25, 18 May 2022 (UTC)

I got Stardew Valley!! Yay!I only need to wait for the download Einschlauesding (discuss • contribs) 17:20, 18 May 2022 (UTC)
 * Press co-op, and look for me. I should be there. L10nM4st3r / Roar at me 17:32, 18 May 2022 (UTC)
 * That was the most fun I had in AGES! Though maybe we saved a tad-too late, it may not have saved... But we really didn't do anything that day. Maybe upgraded some sprinklers and that's it?L10nM4st3r / Roar at me 20:17, 18 May 2022 (UTC)

Stardew valley plan for fall, year 1
As I mentioned before, fall is the last month until snow. So we need to make the most of it. My new, upgraded sprinklers will mean more tiles of tilled dirt will be watered every morning. So less watering cans! However, each month we have to clean up the farm of debris. Pickaxe gets stone, axe gets sticks and sythe gets weeds, grass and tiny trees that will grow if we dont get rid of them. Keep the 3 trees near my house. They give resources, which are needed for money and crafting. Fruit trees bare fruit and so give money (who made the saying "money doesn't grow on trees"? What a little liar). Fall gives new crops. What we need for the comunity center is: 5 gold star corn (we have 2-3), 5 gold star pumpkins, 1 extra pumpkin, 1 yam, 1 of two other things I forgot. But get more than one seed incase one somehow dies. We also need 1 of each forageable item. That is just the side-events. What we will actively do is get a barn and upgrade the barn and coop to max. Then we will buy more animals. 2 of each. This could cost... around 85000 gold... Which we can do, right? So, I will tend to farm stuff and crafting, you can either mine or fish. You should mine, as you will get better stuff to help us later, and get to level 120 in the mine and we can go to the scull cave. And you are responsible for your tools, and the money we lose if you decide to upgrade them. If you spend money, please first ask... Exept for the upgraded bag. As I didn't ask. I was selfish. In return, "my" farm becomes "our" farm, and I must ask first before buying anything that only benefits me. Understood? Do you agree? See you (hopefully tomorrow) soon.L10nM4st3r / Roar at me 20:57, 18 May 2022 (UTC)
 * Oh, I thought of something! You can look after the coop animals, and I'll take the barn animals. At least I found a stardrop, and the barn is harder. (Stardrops increase max energy permamently.) Also, you need to know something. Those minecarts that takes around places, they are a reward for fixing that one room in the community center. If we can give top quality farming produce, we can unlock a greenhouse. That is why I need gold star crops. After that is just animal stuff, like duck feather, rabbit's foot and large eggs. And large milk. And bee honey.
 * And there is one chicken type we cannot buy. The void chicken. We should get 2 of each. First we need to buy 2 void eggs... I thought of a name for them: "Nightmare" and "Shadow" (it just sounds cool, and matches their looks, like some kind of nightmare - once they grow up, that is. Wouldn't want to be stuck in a room with a void chicken, so the coop is all yours!).L10nM4st3r / Roar at me 10:01, 19 May 2022 (UTC)

All right, sounds like a lot of work..:] Einschlauesding (discuss • contribs) 14:06, 19 May 2022 (UTC)
 * My time limit is up... Lets talk for a bit.L10nM4st3r / Roar at me 18:31, 19 May 2022 (UTC)

Oh wow I didnt knew u had a time limit Einschlauesding (discuss • contribs) 12:56, 20 May 2022 (UTC)
 * I uh... Im stuck. I literally CANNOT get out of this wall im stuck in!L10nM4st3r / Roar at me 16:48, 20 May 2022 (UTC)

Wait what Einschlauesding (discuss • contribs) 16:52, 20 May 2022 (UTC)
 * Are you going to play again today? I need to know if I can continue to play... It's the 21st of winter, 4 days until "The feast of the winter star" (Chistmas) and 7 days until spring. 22 days until we get super-rich, hopefully. L10nM4st3r / Roar at me 09:13, 21 May 2022 (UTC)

Yes I will Einschlauesding (discuss • contribs) 10:22, 21 May 2022 (UTC)


text:
Cookbook:Nsala Soup

Nsala soup, also called white soup or ofe nsala, is very popular among the Igbo people of Nigeria. It is commonly found in the Anambra state. This soup is best enjoyed with pounded yam.

Ingredients

 * Utazi
 * Uziza leaf
 * Fresh pepper
 * Ground crayfish (optional)
 * Ogili
 * 1 small onion
 * A few pieces of tomato
 * Meat
 * 4–5 pieces of yam
 * Dry fish
 * Fresh fish (optional)
 * Salt
 * Maggi

Procedure

 * 1) Blend the utazi, uziza, fresh pepper, crayfish, ogili, onion, and tomato to a smooth paste.
 * 2) Cook the meat for about 10 minutes. Add the dry fish, and cook until tender.
 * 3) Add the blended paste to the meat, and wash out with enough water depending on the quantity of soup you are preparing.
 * 4) Add the yam pieces, and cook for about 10 minutes until tender.
 * 5) Remove the yam pieces, and pound them in a mortar until totally smooth and thick.
 * 6) Cut the pounded yam into smaller balls, and add to the boiling meat.
 * 7) Cook the soup uncovered until slightly thickened.
 * 8) Add the fresh fish if using.
 * 9) Adjust seasoning with salt and Maggi as desired.
 * 10) Serve soup with pounded yam.

Notes, tips, and variations

 * You can use any preferred meat of your choice.

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

title: Cookbook:Nsala Soup


text:
User talk:Sylvesterchukwu04

Welcome!
Welcome to Wikibooks, Sylvesterchukwu04!

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Thanks for your contributions -- Jules (Mrjulesd) 10:23, 4 May 2022 (UTC)

Cookbook:Nigerian semolina
A page you recently created, Cookbook:Nigerian semolina, has been moved to Cookbook:Nigerian Semolina to fit in with naming conventions for the Cookbook. Please update any links which link to this page. Make sure each principal word in Cookbook recipes' titles are capitalized. Thanks.--Xania   talk 14:10, 10 May 2022 (UTC)

Cookbook:Nigerian custard
This page has been moved to Cookbook:Nigerian Custard.--Xania   talk 14:15, 10 May 2022 (UTC)

Cookbook:Irish Potato Porridge
Another page you recently created has been moved to Cookbook:Irish Potato Porridge. Please create new pages in the correct location and make sure that they are properly named with each main word capitalized.--Xania   talk 13:39, 26 May 2022 (UTC)

Cookbook:Sesame Burger Buns
A page you created, Cookbook:Seasame Burger Buns, has been moved to Cookbook:Sesame Burger Buns. Please check the spelling of any pages you create on Google or any dictionary website.--Xania   talk 14:05, 5 June 2022 (UTC)

 * Alright..
 * Thanks Sylvesterchukwu04 (discuss • contribs) 14:11, 5 June 2022 (UTC)

Recipe formatting
Hello, and thank you for all your contributions to the cookbook! As long as you are continuing to contribute, could you please make sure the formatting on your recipes conforms to the recipe template? Additionally could you please include at the top of the page to make sure the recipes are correctly categorized? I have been going back and reformatting a lot of recipes, and it would help me out a lot if you could make sure to follow these guidelines when creating the new pages. Thanks! -- Nostriker (discuss • contribs) 02:18, 19 June 2022 (UTC)

 * @Sylvesterchukwu04 Again, please make sure your recipes conform to the recipe template. Your latest contributions have all contained formatting errors I had to fix. Thanks. -- Nostriker (discuss • contribs) 21:47, 30 August 2022 (UTC)

Recipe formatting again
Please see pages like Cookbook:Nigerian Party Jollof Rice, which you created recently. Please make sure all recipes: Look at existing recipes on Cookbook to see examples.--Xania   talk 01:06, 2 July 2022 (UTC)
 * are categorized properly,
 * have their ingredients linked to pages on Cookbook,
 * have ingredients listed with bullet points and procedures listed in a numbered list

Recipe formatting
Hi @Sylvesterchukwu04. Thanks for your latest cookbook contributions. Please make sure that the ingredients are listed in the order that they appear in the procedure. Please also make sure you are using the correct header sizing. Thanks —Kittycataclysm (discuss • contribs) 18:31, 10 July 2023 (UTC)

 * @Sylvesterchukwu04 You are continuing to contribute a high volume of recipes that need correction, and you are not responsive to community feedback. Failure to engage and follow community policy may result in a short block. I would appreciate if you would engage in these issues so we can work together to resolve them. —Kittycataclysm (discuss • contribs) 13:43, 15 July 2023 (UTC)
 * @Kittycataclysm Thank you for your feedback.The fact remains I really don't understand where I'm making the mistakes.Please can you give an example equally with the corrections to be implemented. Kindly treat as urgent as I will be so glad and thankful to see my mistakes corrections and I will commence Implementation as soon as possible. I'm very sorry if my mistakes has caused you some inconveniences.
 * I look forward to hearing from you very soon.
 * Best Regards Sylvesterchukwu04 (discuss • contribs) 11:58, 16 July 2023 (UTC)
 * Hi @Sylvesterchukwu04—thanks for asking! Here are some of the recent pages you've created that have errors:
 * Cookbook:Tegabino Shiro (Ethiopian Spiced Chickpea Dip)
 * Cookbook:Dabo Kolo (Ethiopian Spiced Bread Snacks)
 * Cookbook:Dorowot Fitfit (Ethiopian Chicken Stew Salad)
 * Cookbook:Inguday Tibs (Ethiopian Mushroom Stir-Fry)
 * Cookbook:Yemiser Selatta (Ethiopian Lentil Salad)
 * Cookbook:Yetakelt Alicha (Ethiopian Vegetable Stew)
 * Cookbook:Isombe (Rwandan Cassava Leaves with Eggplant)
 * Per Cookbook:Policy and Cookbook:Policy/Recipe template, please make sure your added recipes conform to the following:
 * The procedure section should be titled "Procedure", not "Instructions".
 * There should be one "Notes, tips, and variations" heading; further subdivisions can be made using the next heading down.
 * The recipe summary template should be at the very top of the page to ensure proper page formatting
 * Ingredients should be linked to when there is an existing ingredient page for them.
 * Ingredients should be listed in the order that they appear in the recipe.
 * I appreciate you fixing these issues, since it takes a lot of time for other people to go back and correct them, especially given the high volume of recipes being contributed at this time. Please do reach out if you have more questions! —Kittycataclysm (discuss • contribs) 13:24, 16 July 2023 (UTC)
 * @Kittycataclysm Alright Thanks.
 * I have some questions :
 * As regards ingredients linkage to an existing Wikibooks page, I did that as well ensuring nearly all ingredients are linked and also I ensured the ingredients were listed the order they appear in the recipe. I would love you to clarify more on this part on where I'm making the mistake but on my part I feel I'm not making a mistake on this part. A proper clarity will be appreciated.
 * As regards the recipe summary,procedures and the notes tips and variations subdivisions swift amends would be made across all recipes before the end of the day.
 * Thank you and I look forward to receiving your reply very soon.
 * Best Regards Sylvesterchukwu04 (discuss • contribs) 16:04, 16 July 2023 (UTC)
 * Hi @Sylvesterchukwu04. Thanks so much for making these corrections! I can't pull up an example of the ingredient order at the moment, so it's possible I may have mixed you up with another editor given the large volume of recipe contributions—I'll let you know if it comes up again. Cheers –Kittycataclysm (discuss • contribs) 01:56, 17 July 2023 (UTC)
 * @Kittycataclysm Ok Thanks for your time and knowledge Sylvesterchukwu04 (discuss • contribs) 06:30, 17 July 2023 (UTC)

Fixing recipes
Hi @Sylvesterchukwu04. As we have discussed, many recipes you have added need to be fixed. Below are pages you have created that need to be fixed. I have fixed many of your other recipes, and you need to do the rest. Please fix them before adding new recipes:
 * Cookbook:Akabenz (Rwandan Fried Chicken)
 * Cookbook:Ibihaza (Rwandan Beans)
 * Cookbook:Rwandan Goat Brochette
 * Cookbook:Ugali (Rwandan Cornmeal Porridge)
 * Cookbook:Awaze Tibs (Spicy Ethiopian Meat Stir-Fry)
 * Cookbook:Doro Fitfit (Ethiopian Chicken Salad)
 * Cookbook:Atkilt Wat (Ethiopian Cabbage and Potato Stew)
 * Cookbook:Tegabino Shiro (Ethiopian Spiced Chickpea Dip)
 * Cookbook:Dabo Kolo (Ethiopian Spiced Bread Snacks)
 * Cookbook:Dorowot Fitfit (Ethiopian Chicken Stew Salad)
 * Cookbook:Inguday Tibs (Ethiopian Mushroom Stir-Fry)
 * Cookbook:Yetakelt Wot (Ethiopian Spiced Vegetable Stew)
 * Cookbook:Hamli (Ethiopian Spinach Stew)
 * Cookbook:Yetsom Shiro (Ethiopian Vegan Chickpea Stew)
 * Cookbook:Doro Dabo (Ethiopian Chicken Bread)
 * Cookbook:Timatim Fitfit (Ethiopian Tomato Salad)
 * Cookbook:Key Wat (Ethiopian Red Stew)
 * Cookbook:Yetsom Beyaynetu (Ethiopian Vegan Platter)
 * Cookbook:Doro Tibs (Ethiopian Sauteed Chicken)
 * Cookbook:Ayib (Ethiopian Cottage Cheese)
 * Cookbook:Gomen (Ethiopian Collard Greens)
 * Cookbook:Firfir (Ethiopian Spicy Scrambled Eggs with Injera)
 * Cookbook:Alicha Wot (Mild Ethiopian Stew)
 * Cookbook:Sega Wat (Spicy Ethiopian Beef Stew)
 * Cookbook:Mesir Wat (Spicy Ethiopian Lentil Stew)
 * Cookbook:Shiro (Ethiopian Spiced Chickpea or Lentil Stew)
 * Cookbook:Kitfo (Ethiopian Minced Raw Meat)
 * Cookbook:Tibs (Ethiopian Sauteed Meat and Vegetables)
 * Cookbook:Sharba Libya (Libyan Soup)
 * Cookbook:Mafrum bil Lahm (Libyan Meat Potatoes)
 * Cookbook:Salata Hara (Libyan Spicy Salad)
 * Cookbook:Filfel Chuma (Libyan Spicy Tomato Sauce)
 * Cookbook:Tajine bil Samak (Libyan Fish Tajine)
 * Cookbook:Kunafa Bil Ashta (Egyptian Clotted Cream Pastry)
 * Cookbook:Roz bel laban (Egyptian Rice Pudding)
 * Cookbook:Zobo and Ginger Fruit Punch
 * Cookbook:Tsaramaso Malagasy (White Bean Tomato Stew)
 * Cookbook:Algerian Couscous

—Kittycataclysm (discuss • contribs) 14:57, 19 July 2023 (UTC)

 * @Kittycataclysm Thanks.can you send one of recipes you have fixed.So i can use it as a guide. Sylvesterchukwu04 (discuss • contribs) 15:06, 19 July 2023 (UTC)
 * Sure thing! The following are some examples of yours that I have fixed up:
 * Cookbook:Koshari (Egyptian Rice with Pasta and Lentils)
 * Cookbook:Tapalapa (Gambian Bread)
 * Cookbook:Algerian Chakhchoukha (Vegetable and Flatbread Stew)
 * Cookbook:Algerian Mhadjeb
 * Cookbook:Algerian Baghrir
 * If you have any questions, please let me know, and I am happy to help. I just ask that you fix these recipes before adding more. —Kittycataclysm (discuss • contribs) 15:10, 19 July 2023 (UTC)
 * @Kittycataclysm Sure Thanks Sylvesterchukwu04 (discuss • contribs) 15:52, 19 July 2023 (UTC)
 * @Kittycataclysm Should I remove Nutrition as a heading as well Sylvesterchukwu04 (discuss • contribs) 15:53, 19 July 2023 (UTC)
 * @Kittycataclysm Hello, I'm done fixing all listed Sylvesterchukwu04 (discuss • contribs) 18:01, 19 July 2023 (UTC)
 * @Sylvesterchukwu04 Thanks so much for making all those changes. I took a look, and there are still some issues—could you please make sure that:
 * The headings are spelled correctly (i.e. "Procedure" not "Procedures", "Equipment" not "Equipments")
 * is included as the very first line in the article (including it in the middle can cause spacing issues)
 * The template is at the top of each page, right after
 * Thanks again! —Kittycataclysm (discuss • contribs) 18:38, 19 July 2023 (UTC)
 * @Kittycataclysm Alright I will implement the desire changes soon. Thanks Sylvesterchukwu04 (discuss • contribs) 19:19, 19 July 2023 (UTC)

Recipe formatting
Hi @Sylvesterchukwu04. These recipes that you recently contributed have some issues:
 * Cookbook:Liberian Eggplant Stew
 * Cookbook:Kanya (Liberian Okra Soup)
 * Cookbook:Liberian Roasted Corn
 * Cookbook:Liberian Fried Sweet Potato Puffs
 * Cookbook:Liberian Meat Sauce
 * Cookbook:Liberian Butter Rice
 * Cookbook:Liberian Collard Greens Stew
 * Cookbook:Liberian Fried Plantains with Beans

In particular, you need to make sure the ingredients are listed in the order in which they appear in the recipe. Please fix these before contributing any new recipes. Thanks —Kittycataclysm (discuss • contribs) 22:29, 23 July 2023 (UTC)

 * Additionally, note that you do not need to link ingredients in the procedure since they should already be linked in the ingredients section. —Kittycataclysm (discuss • contribs) 22:30, 23 July 2023 (UTC)
 * And, note that fractions should be written using their unicode symbol, not with a slash (i.e. ½ not 1/2). You can insert these symbols using the symbol section of the editor. —Kittycataclysm (discuss • contribs) 22:32, 23 July 2023 (UTC)
 * @Kittycataclysm Alright thanks.Noted Sylvesterchukwu04 (discuss • contribs) 22:39, 23 July 2023 (UTC)

Fixing old recipes
Hi @Sylvesterchukwu04! Thank you for implementing corrections in the new recipes you contribute. However, it looks like the following recipes of yours still need to be fixed—please correct them before contributing new recipes: Thanks —Kittycataclysm (discuss • contribs) 00:56, 27 July 2023 (UTC)
 * Cookbook:Shiro (Ethiopian Spiced Chickpea or Lentil Stew)
 * Cookbook:Kitfo (Ethiopian Minced Raw Meat)
 * Cookbook:Tibs (Ethiopian Sauteed Meat and Vegetables)
 * Cookbook:Mesir Wat (Spicy Ethiopian Lentil Stew)
 * Cookbook:Sega Wat (Spicy Ethiopian Beef Stew)
 * Cookbook:Alicha Wot (Mild Ethiopian Stew)
 * Cookbook:Firfir (Ethiopian Spicy Scrambled Eggs with Injera)
 * Cookbook:Gomen (Ethiopian Collard Greens)
 * Cookbook:Sharba Libya (Libyan Soup)
 * Cookbook:Dabo Kolo (Ethiopian Spiced Bread Snacks)
 * Cookbook:Inguday Tibs (Ethiopian Mushroom Stir-Fry)
 * Cookbook:Ugali (Rwandan Cornmeal Porridge)
 * Cookbook:Awaze Tibs (Spicy Ethiopian Meat Stir-Fry)
 * Cookbook:Rwandan Goat Brochette
 * Cookbook:Doro Fitfit (Ethiopian Chicken Salad)
 * Cookbook:Ibihaza (Rwandan Beans)
 * Cookbook:Atkilt Wat (Ethiopian Cabbage and Potato Stew)
 * Cookbook:Hamli (Ethiopian Spinach Stew)
 * Cookbook:Yetsom Shiro (Ethiopian Vegan Chickpea Stew)
 * Cookbook:Hamli (Ethiopian Spinach Stew)
 * Cookbook:Tegabino Shiro (Ethiopian Spiced Chickpea Dip)
 * Cookbook:Yetakelt Wot (Ethiopian Spiced Vegetable Stew)
 * Cookbook:Dabo Kolo (Ethiopian Spiced Bread Snacks)
 * Cookbook:Akabenz (Rwandan Fried Chicken)

 * @Kittycataclysm
 * Thank you for your kind acknowledgment of the corrections made in the new recipes I contributed. Your feedback is essential in maintaining the quality and I genuinely appreciate your attention to detail. I apologize for any oversight in the mentioned recipes that still require fixing. I assure you that I will carefully review and address the issues promptly to ensure they meet the required standards. Your guidance is highly valued, and I am committed to improving the recipes. I also want to mention that I am currently participating in a contest, which motivates me to contribute more and strive for excellence. Could you Permit me to keep contributing new ones alongside fixing the above recipes silmontaneously,as the contest will come to an end by the end of this month?
 * Kind Reegards, Sylvesterchukwu04 (discuss • contribs) 08:29, 27 July 2023 (UTC)
 * Thanks for the prompt response @Sylvesterchukwu04. This is a tricky situation. Strictly speaking, this contest is not affiliated with Wikibooks, so it should not reduce your obligation to Wikibooks' community and policies. I am concerned that once this contest is over, you will not have much motivation to continue improving your previous contributions throughout the rest of the year—I saw this happen last summer, and I had to personally clean up all of the contributed recipes that people abandoned. The contest should not be the only thing motivating you to contribute quality recipes to this community, and I do think that your responsibility to the content you have already contributed is important. Perhaps you could alternate contributing new recipes and fixing previous ones—that would allow to continue adding new recipes while fulfilling your obligation to this community. —Kittycataclysm (discuss • contribs) 21:47, 27 July 2023 (UTC)
 * Dear @Kittycataclysm, thank you for your thoughtful response and concern. I truly appreciate your perspective on the contest and its implications on my contributions to Wikibooks' community. I want to assure you that I am committed to upholding the standards and obligations of this platform, regardless of the contest's conclusion. You are right; the contest should not be the sole motivator for my contributions. I understand the responsibility I have to the content I've already contributed, and I agree that maintaining and improving those recipes is equally crucial. Your suggestion to alternate between adding new recipes and fixing previous ones is excellent, and I will implement this approach moving forward. Ensuring the quality and consistency of all my contributions remains a priority, and I am grateful for your guidance and support. Please know that I am fully dedicated to being an active and responsible member of this community beyond the contest duration. Thank you once again for your valuable insights.
 * Best regards, Sylvesterchukwu04 (discuss • contribs) 22:01, 27 July 2023 (UTC)
 * @Kittycataclysm i'm done fixing them. Sylvesterchukwu04 (discuss • contribs) 05:37, 29 July 2023 (UTC)
 * Thanks @Sylvesterchukwu04. I made some corrections, but they look good now. —Kittycataclysm (discuss • contribs) 15:51, 30 July 2023 (UTC)
 * @Kittycataclysm Hi,I would love to ask if improving articles as regards Culture of Africa a good idea.And also how to go about it.
 * I will be glad if you could provide answers to this
 * Best Regards Sylvesterchukwu04 (discuss • contribs) 19:48, 2 August 2023 (UTC)
 * Hi @Sylvesterchukwu04. I'm not sure what you mean—what articles are you talking about? Are you referring to specific books? —Kittycataclysm (discuss • contribs) 23:54, 3 August 2023 (UTC)
 * @Kittycataclysmyeah under the Book of World Cultures Sylvesterchukwu04 (discuss • contribs) 20:10, 4 August 2023 (UTC)

Editing World Cultures
@Sylvesterchukwu04 You are welcome to edit any books here, including World Cultures. I don't know what you mean about "how to go about" improving them, but as with all educational books here, you should make sure the content is factual, educational, and sourced. I would recommend using the citation tool in the visual editor to help with citing your sources. —Kittycataclysm (discuss • contribs) 13:10, 6 August 2023 (UTC)

 * @Kittycataclysm Thanks Sylvesterchukwu04 (discuss • contribs) 22:28, 6 August 2023 (UTC)

Incomplete recipes
Hi @Sylvesterchukwu04. The following recipes you contributed to the cookbook have been incomplete for many months. They are missing quantities and cannot be made. Please complete the recipes, or they are likely to be deleted. Thanks —Kittycataclysm (discuss • contribs) 23:22, 23 June 2024 (UTC)
 * Cookbook:Semolina Bread
 * Cookbook:Nigerian Bread Rolls
 * Cookbook:South African Traditional Fried Bread (Vetkoek)
 * Cookbook:Pumpkin Pie III
 * Cookbook:Plantain Mosa (Nigerian Plantain Fritters)
 * Cookbook:Nigerian Sausage Roll
 * Cookbook:Nigerian Mini Sausage Rolls
 * Cookbook:Nigerian Fish Pie
 * Cookbook:Nigerian Doughnut
 * Cookbook:Nigerian Chin Chin
 * Cookbook:Nigerian Cake
 * Cookbook:Nigerian Bread Rolls

 * Good day @Kittycataclysm,
 * I will complete the recipes. I have been busy with my academic studies during those period of prolonged inactivity.
 * Thanks Sylvesterchukwu04 (discuss • contribs) 23:27, 23 June 2024 (UTC)

title: User talk:Sylvesterchukwu04


text:
User talk:Kwalaw

Welcome!
Welcome to Wikibooks, Kwalaw!

 First steps tutorial Wikibooks is for collaborative development of free textbooks.

You do not need technical skills to contribute. You can easily change most books. Please introduce yourself, and let us know what interests you.

If you already contribute at other Wikimedia projects, our Wikimedia Orientation should quickly get you started. (Would you like to provide feedback on this message?)

  Getting help   Made a mistake?   Goodies, tips and tricks
 * Read the Using Wikibooks book for a friendly introduction to the project, or our help pages for more information.
 * You can get friendly help from the community in the user assistance room or our IRC channel.
 * Upload freely licensed files to Wikimedia Commons. You may request permission to upload fair use files locally. Please include author and source information and a non-free use rationale for non-free files.
 * You can restore a previously saved version.
 * Pages should follow the  naming convention.
 * Need to rename a page? Use the move tab (is available once your account is 4 days old - until then, ask for help).
 * To request a page be deleted, add to the top of the page.
 * Was a page you made deleted? Please read the deletion policy, and check the deletion log to find out why. Also check the RFD archives if applicable. You can request undeletion at WB:RFU, or ask the administrator who deleted the page.
 * Please fill in the edit summary and preview your edits before saving.
 * Sign your name on discussion pages by typing ~~~~
 * User scripts can make many tasks easier. Look at the Gadgets tab of my preferences; check off the boxes for the scripts you want, and hit save!

Thanks for your contributions -- Jules (Mrjulesd) 10:24, 4 May 2022 (UTC)

Recipe formatting
Please make sure that any recipes you create adhere to Cookbook standards. Please look at existing recipes in the cookbook for examples. Make sure that the recipes are listed using bulletpoints and link the recipe items to existing pages for those ingredients. Make sure that the procedures are separated in a numbered list. Add each page to categories so they can easily be found. You can see examples of this on Cookbook:Yam Porridge and Cookbook:Dried Fish stew which are pages you created but have been edited and improved by other editors.--Xania   talk 02:59, 18 May 2022 (UTC)

 * @XaniaThanks so much for the feedback. They have been noted. Please how do I add the page to a category. Kwalaw (discuss • contribs) 07:29, 18 May 2022 (UTC)
 * To add pages to categories just add or whatever category it is (Meat recipes, Vegetarian recipes, Soup recipes...) at the bottom of the page. This will automatically add the page to that category. If you look for similar recipes in the Cookbook you can see some of the different categories.

Copyrighted Material
Hi Kwalaw! Thank you for your contributions to the cookbook, but please do not include copyrighted material when you are creating new recipe pages. The pages Cookbook:Nigerian Style Couscous, Cookbook:Goat Meat Stew, and Cookbook:Ofe Ugu have all contained copied text that I have had to remove. You may wish to use https://copyvios.toolforge.org/ to make sure your pages do not violate wikibooks copyright policy. Thanks! -- Nostriker (discuss • contribs) 21:41, 28 June 2022 (UTC)

 * Hi @Nostriker thanks for the notice. I have taken the feedback, and please notify me if there is something else I am not doing right. Thanks :) Kwalaw (discuss • contribs) 15:39, 30 June 2022 (UTC)

title: User talk:Kwalaw


text:
User talk:Aderiqueza

Welcome!
Welcome to Wikibooks, Aderiqueza!

 First steps tutorial Wikibooks is for collaborative development of free textbooks.

You do not need technical skills to contribute. You can easily change most books. Please introduce yourself, and let us know what interests you.

If you already contribute at other Wikimedia projects, our Wikimedia Orientation should quickly get you started. (Would you like to provide feedback on this message?)

  Getting help   Made a mistake?   Goodies, tips and tricks
 * Read the Using Wikibooks book for a friendly introduction to the project, or our help pages for more information.
 * You can get friendly help from the community in the user assistance room or our IRC channel.
 * Upload freely licensed files to Wikimedia Commons. You may request permission to upload fair use files locally. Please include author and source information and a non-free use rationale for non-free files.
 * You can restore a previously saved version.
 * Pages should follow the  naming convention.
 * Need to rename a page? Use the move tab (is available once your account is 4 days old - until then, ask for help).
 * To request a page be deleted, add to the top of the page.
 * Was a page you made deleted? Please read the deletion policy, and check the deletion log to find out why. Also check the RFD archives if applicable. You can request undeletion at WB:RFU, or ask the administrator who deleted the page.
 * Please fill in the edit summary and preview your edits before saving.
 * Sign your name on discussion pages by typing ~~~~
 * User scripts can make many tasks easier. Look at the Gadgets tab of my preferences; check off the boxes for the scripts you want, and hit save!

Thanks for your contributions -- Jules (Mrjulesd) 10:36, 4 May 2022 (UTC)

title: User talk:Aderiqueza


text:
User talk:Irinasofianova

Welcome!
Welcome to Wikibooks, Irinasofianova!

 First steps tutorial Wikibooks is for collaborative development of free textbooks.

You do not need technical skills to contribute. You can easily change most books. Please introduce yourself, and let us know what interests you.

If you already contribute at other Wikimedia projects, our Wikimedia Orientation should quickly get you started. (Would you like to provide feedback on this message?)

  Getting help   Made a mistake?   Goodies, tips and tricks
 * Read the Using Wikibooks book for a friendly introduction to the project, or our help pages for more information.
 * You can get friendly help from the community in the user assistance room or our IRC channel.
 * Upload freely licensed files to Wikimedia Commons. You may request permission to upload fair use files locally. Please include author and source information and a non-free use rationale for non-free files.
 * You can restore a previously saved version.
 * Pages should follow the  naming convention.
 * Need to rename a page? Use the move tab (is available once your account is 4 days old - until then, ask for help).
 * To request a page be deleted, add to the top of the page.
 * Was a page you made deleted? Please read the deletion policy, and check the deletion log to find out why. Also check the RFD archives if applicable. You can request undeletion at WB:RFU, or ask the administrator who deleted the page.
 * Please fill in the edit summary and preview your edits before saving.
 * Sign your name on discussion pages by typing ~~~~
 * User scripts can make many tasks easier. Look at the Gadgets tab of my preferences; check off the boxes for the scripts you want, and hit save!

Thanks for your contributions -- Jules (Mrjulesd) 10:47, 4 May 2022 (UTC)

title: User talk:Irinasofianova


text: Category:Book:Finnish Education: The Nordic Way


text:
User:40bus/sandbox

E000-EFFF F000-FFFF FA000-FAFFF FB000-FBFFF

title: User:40bus/sandbox


title: User:40bus/sandbox/FA000-FAFFF


text:
User talk:TRG8090

Aladjev V. Cellular Automata, Mainframes, Maple, Mathematica and Computer Science in Tallinn Research Group. ISBN 9798447660208
'''The Aladjev`s book presents an expanded excursion into the creative activities of the Tallinn Research Group during 1970–2022 with a focus on researches and development in such main fields as mainframes, personal computers, general statistics theory, issues of parallel information processing and computing, computer mathematics systems (Maple, Mathematica), programming, automated control systems, mathematical developmental biology, some mathematical problems in the cellular automata theory with a focus on our standpoint on the main stages of formation of the cellular automata theory. The book may be of certain interest as a retrospective standpoint on development of the above areas in the USSR (primarily in the ESSR) and the republics of the former USSR. The book is equipped with a fairly extensive bibliography on the issues under consideration. '''

title: User talk:TRG8090


text: Minecraft/Fox

title: Minecraft/Fox


text:
Minecraft/Breeding

Some animals can be bred with certain items. Hold the correct item and look at an animal. Then press the use button while still looking at it. This will cause love hearts to appear over it. This, sadly, does not mean it loves you. It means that it's in love mode, which is when it is ready to breed. Feed another nearby animal of the same type, and they will create a baby version of that mob.

Most babies grow up in around ten minutes. Some, like baby zombies, don't grow up at all.

Turtles can breed, but lay eggs instead of giving birth, much like real turtles. Chickens lay eggs every now and again and can give birth from breeding, unlike real chickens, which do not give birth to live young.

title: Minecraft/Breeding


text:
Cookbook:Ojojo (Water Yam Fritters)

| Cuisine of Nigeria

Ojojo is a Nigerian fritter made of grated yam. It can be eaten with pap/ogi, like akara, or alone as a snack.

Ingredients

 * Yam
 * Pepper
 * Onion, chopped
 * Stock cube
 * Salt
 * Groundnut oil or vegetable oil

Procedure

 * 1) Peel the yam, cut into slices, then rinse with water.
 * 2) Grate the sliced yam using a grater.
 * 3) Add the pepper, onions, stock cube, and salt to taste. Mix all ingredients together.
 * 4) Heat a layer of oil in a pan. Scoop spoonfuls of batter a little at a time into the oil. Fry for about a minute, then flip over and cook until golden brown on the other side.
 * 5) Serve hot.

title: Cookbook:Ojojo (Water Yam Fritters)


text:
Cookbook:Pounded Yam

| Cuisine of Nigeria

Pounded yam is a preparation of cooked yam that is pounded until smooth and stretchy. It is a type of Nigerian swallow.

Ingredients

 * 1 yam tuber
 * Water

Equipment

 * Mortar and pestle
 * Pot with lid
 * Spatula

Procedure

 * 1) Cut the yam into pieces and rinse well.
 * 2) Place yam in a pot, and cover them with water. Ensure the water cover the yam pieces
 * 3) Cover the pot, and cook for about 25 minutes, until the yam is tender.
 * 4) Remove the pot from the heat, and drain the water from the yams.
 * 5) Rinse the mortar and pestle. Place the cooked yam into the mortar. Pound with the pestle until it forms a smooth, stretchy paste.
 * 6) Pack the pounded yam and wrap into portions (about 4–5)
 * 7) Serve the pounded yam with your choice of soup.

title: Cookbook:Pounded Yam


text:
User talk:Semmy1960

A page you recently created, Pounded yam, has been moved to Cookbook:Pounded Yam because it should be part of the Cookbook.--Xania   talk 14:37, 4 May 2022 (UTC)

 * Thanks```` Semmy1960 (discuss • contribs) 07:41, 7 May 2022 (UTC)

Efo Iyana Ipaja Soup
Again, please create recipes in the correct location. All recipes should be in the Cookbook. Efo Iyana Ipaja Soup has been moved to Cookbook:Efo Iyana Ipaja Soup.--Xania   talk 14:45, 7 May 2022 (UTC) Okay thanksSemmy1960 (discuss • contribs) 14:59, 7 May 2022 (UTC)

Potato and Fish Sauce
This page has been moved to Cookbook:Potato and Fish Sauce. Please stop creating pages in the wrong location or you will be blocked from editing.--Xania   talk 00:32, 10 May 2022 (UTC)

 * Thanks. I have tried to create in cookbook. I am new. I will appreciate it if you show me how? Am I to add a template to be able to create on cook book?
 * What I do is when I open Wikibooks, I click on cookbook, the under recipe, I click on African, then I click on Cuisine, Cuisine to Nigerian Cuisine. This is how I have navigated my way around.
 * I would appreciate to know how to create on cookbook. Disrupting Wikibooks and affecting the work Editors are doing is what I want to avoid. Kindly help. Thank you!Semmy1960 (discuss • contribs) 00:58, 10 May 2022 (UTC)
 * On Cookbook:Cuisine of Nigeria I can see that you added a new link for the page:

* Ekuru (White Bean Pudding) The link for Potato and Fish Sauce should be the same as the links about. Just add Cookbook: before the link and it will be created at the correct location.
 * Nigerian Egg Roll
 * Potato and Fish Sauce

Incomplete recipes
Hi @Semmy1960. The following recipe you contributed to the cookbook has been incomplete for many months. It is missing quantities and cannot be made. Please complete the recipe, or it is likely to be deleted. Thanks —Kittycataclysm (discuss • contribs) 23:22, 23 June 2024 (UTC)
 * Cookbook:Home Made Banana Bread

title: User talk:Semmy1960


title: User:40bus/sandbox/FB000-FBFFF


text:
Cookbook:Native Jollof Rice

Native jollof rice is a popular rice dish common among every tribe in Nigeria. It is similar to regular jollof rice, but the native version uses palm oil and other traditional Nigerian ingredients.

Ingredients

 * A few pieces of tomato
 * 2 onions
 * A few fresh Scotch bonnet or habanero peppers (ata rodo)
 * ½ milk cup cround crayfish
 * Fermented locust bean (iru)
 * Palm oil
 * Meat stock or water
 * Salt to taste
 * 4 pieces bouillon cubes (or the equivalent amount of powder)
 * 3 milk cups uncooked rice
 * 2 tins of cooked titus fish (optional)
 * Beef, turkey, and/or chicken meat (optional), boiled
 * Sliced scent leaf (optional)

Special equipment

 * Medium-size pot with a cover

Procedure

 * 1) Blend the tomatoes, onions, peppers, and crayfish into a smooth paste.
 * 2) Pour the paste into a dry pot on the fire. Cook to evaporate the excess liquid.
 * 3) When the water has completely evaporated, add the iru and palm oil. Leave to cook for 10 minutes.
 * 4) Add meat stock or water, and bring to boil. Adjust seasoning with salt and maggi to taste.
 * 5) Wash the rice very well with cold water.
 * 6) Add the rice to the boiling stock, and stir well. Add more liquid if necessary, and allow to cook until the rice is almost tender.
 * 7) When the rice is almost ready, add the cooked fish or meat. Add the scent leaf, if using.
 * 8) Serve the jollof rice hot with plantain (dodo).

title: Cookbook:Native Jollof Rice


text:
Cookbook:Swallow

Swallows, also called fufu, are a type of preparation made by cooking and kneading/pounding starchy vegetables and grains until smooth and stretchy. They are traditionally consumed in many African and Afro-Caribbean cuisines, where they go by different names.

Components
Swallows can be made from a variety of ingredients. An incomplete list follows:

 * Cassava
 * Plantain
 * Yam
 * Maize/corn
 * Millet
 * Sorghum
 * Breadfruit
 * Rice

title: Cookbook:Swallow


text:
Cookbook:Banga Soup

Banga soup, also known as ofe akwu, is indigenous to the Niger Delta (particularly in the Urhobo ethnic group) and South Eastern Nigeria. It is a tasty soup prepared from the palm nut fruit, spices, and various meats and seafood. It is popular not just in Nigeria, but also in Ghana (Abenkwan) and Cameroon (Mbanga). Banga soup is served with various sides such as fufu, banku, eba, pounded yam, rice, boiled plantain, etc.

Ingredients

 * Meat (e.g. cow leg, goat, tripe)
 * Dried panla fish
 * Salt, to taste
 * Onion
 * Seasoning cubes
 * Palm nut concentrate (fresh or canned)
 * Scotch bonnet chilli (preferably yellow), blended to a paste
 * Banga spice
 * Oburunbebe (banga stick)
 * Pepper
 * Ground crayfish
 * Fresh seafood (e.g. crayfish, shrimp, catfish, etc.)
 * Banga spice leaves, bitter leaf, or dried basil

Procedure

 * 1) Carefully rinse the meat and dried fish. Add to pot, and season with salt, onion, and seasoning cubes. Cover with water, and boil until tender.
 * 2) Separate the meat and fish from the liquid, reserving both.
 * 3) Combine the palm nut concentrate in a pot along with twice as much water. Stir well, and boil uncovered for 25 minutes—it will thicken as it boils, and oil will be floating at the top.
 * 4) Stir in the pepper paste, and cooked meat and fish. Simmer for 15 minutes.
 * 5) Stir in the banga spice, oburunbebe stick, pepper, and ground crayfish. Simmer for 10 minutes, stirring occasionally.
 * 6) Adjust the seasoning and the liquid level as needed.
 * 7) Add fresh seafood and banga spice leaves. Leave to cook for a few minutes.
 * 8) Give it a final stir, and serve with starch, banku, fufu, pounded yam, rice, boiled plantain, or boiled yam.

Notes, tips, and variations

 * You can try any kind of meat or seafood in this soup.
 * The onion provides a rich umami flavour and a subtle sweetness.
 * Banga spice is a mixture of irugege and ataiko spice. It can be bought in Nigerian stores or markets.

title: Cookbook:Banga Soup


text:
Cabinet Vision: The Last Mile/High-Level Strategy/Best Practices for User-Created Standards

What could slow your UCS down
There's some common tools provided by Cabinet Vision that are more for use in distributable environments than for people running a version of the software that's capable of editing UCS code. Chief among these is the PUBLIC variable. This will cause CV to do a call back to the variable every time it's used, which will increase runtime on the UCS. Considering it's just for convenience or for distributing a UCS that you may want to include preferences for to someone without an editor, I recommend avoiding using PUBLIC variables entirely, even to the extent of removing them from Developer supplied UCSs.


text:
Cabinet Vision: The Last Mile/Assembly Methods

Channel Locks
After installing the Lockdowel package, I discovered a significant slowdown because of the sheer number of geometries in their Channelock model. Replace the model with a low-poly variant and the whole system should speed up significantly.


text:
Cookbook:Ekuru (White Bean Pudding)

Ekuru, also known as ofuloju, white moin moin, or white bean pudding, is a meal native to the Yoruba people of Nigeria. It is made primarily from white beans, which are puréed and wrapped in leaves before cooking. It is high in protein and fibre.

Ingredients

 * Dried white beans, cleaned
 * Water
 * Salt (optional)
 * Leaves, small heat-safe nylon bags, cupcake tins or any other mold for steaming

Procedure

 * 1) Soak the beans for 10 minutes in cold water to loosen the skins. Remove the skins and discard them. The time you need to soak the beans properly depends on the type of beans you are using and how dry they are. You may need to soak for longer.
 * 2) Blend the peeled beans to a smooth paste.
 * 3) Mix the bean paste thoroughly for 20 minutes to incorporate some air. Add water as needed to achieve a consistency that is neither too thick nor too thin.
 * 4) Season the bean mixture with salt to taste.
 * 5) Transfer the mixture to leaves shaped into a cone or another mold for cooking. Wrap and seal well.
 * 6) Bring a few inches of water to a boil in a pot. Place a steamer basket or other platform in the pot to elevate the wrapped ekuru above the water. Add the wrapped ekuru, cover, and steam for 45 minutes. Make sure the water doesn't evaporate; if it's boiling up, add a drop of red oil to the water.
 * 7) Unwrap/unmold the ekuru, and serve with stew.

title: Cookbook:Ekuru (White Bean Pudding)


text:
Cookbook:Afang Soup

Afang soup is a Nigerian dish primarily made by the Efik people but enjoyed by all Nigerians. It is made with a large amount of waterleaf, as well as the herb okazi. It is similar to edikang ikong soup.

Ingredients

 * Nigerian dryfish, soaked and deboned
 * Beef, cut in pieces
 * Kanda (cow skin)
 * Onion, diced
 * Bouillon cubes
 * Ground pepper
 * Ground crayfish powder
 * Palm oil
 * 1 bunch waterleaf, washed and chopped small
 * Afang (okazi) leaves, ground or pounded
 * 1 cup periwinkles
 * Salt

Procedure

 * 1) Break the soaked and deboned fish into small pieces.
 * 2) Boil the beef and kanda with the diced onions and bouillon cubes in a very small quantity of water. Remember to start cooking the kanda first because it is tougher.
 * 3) When the meat is cooked, add the fish pieces, pepper, and crayfish. Cook until there is very little liquid left in the pot.
 * 4) Remove the meat and fish and place in a bowl or another container, leaving the stock in the pot.
 * 5) Add the palm oil and waterleaf to the pot. Cook on medium heat for about 3 minutes without stirring.
 * 6) Add the ground afang leaves, periwinkles, and salt to taste. Leave to simmer until the vegetables are soft and mushy.
 * 7) Add the meat and fish back into the pot. Stir well and serve.

Notes, tips, and variations

 * In Nigerian markets, the sellers of shredded okazi have a machine for grinding it. You can also grind it with your blender with a small quantity of water.

title: Cookbook:Afang Soup


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Cookbook:Palm Oil

Palm oil is an oil derived from oil palms (genus Elaeis). It should not be confused with palm kernel oil or coconut oil.

Production
The fruit of oil palms is cold-pressed to extract the oil. This pressing is a deep red color, and it is called 'red palm oil' or just 'palm oil'. The red palm oil can be further processed and refined to make 'white palm oil' or 'palm shortening'. Both forms of palm oil are high in saturated fats, and it is often solid at temperate room temperature.

title: Cookbook:Palm Oil


text:
Cookbook:Palm Kernel Oil

Palm kernel oil is the oil extracted from the kernel of the oil palm Elaeis guineensis. It should not be confused with palm oil or coconut oil. It is high in saturated fats.

title: Cookbook:Palm Kernel Oil


text:
Cookbook:Waterleaf

Waterleaf (Talinum fruticosum) is a leafy green vegetable, grown primarily in West Africa, the Caribbean, and Central/South America.

Name
Waterleaf goes by a variety of names, including:

 * Ceylon spinach
 * cariru
 * gbure
 * Surinam purslane
 * Philippine spinach
 * Florida spinach
 * potherb fameflower
 * Lagos bologi
 * Sweetheart
 * Kutu bataw

title: Cookbook:Waterleaf


text:
Cookbook:Afang

Afang, also called okazi, eru, koko, okok, or wild spinach, is a leafy vine grown in tropical regions of Africa. Its scientific name is ''Gnetum africanum. ''

Use
The leaves are used as a vegetable, where they are frequently used in soups and stews.

title: Cookbook:Afang


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Cookbook:Periwinkle (mollusc)

Periwinkles are a type of small marine snail. They may also be called isam. The term 'periwinkle' may also be used to refer to the West African mud creeper, although it is not a true periwinkle.

title: Cookbook:Periwinkle (mollusc)


text:
User talk:178.223.143.166

You cannot edit for 6 months due to disruptive editing. You are welcome to contribute constructively when editing privileges are restored. You may appeal this action with a reasonable argument by adding the text below.

--Xania   talk 04:33, 5 May 2022 (UTC)

title: User talk:178.223.143.166


text:
Cookbook:Ora Soup I

Ora soup, also called oha soup or uha soup, is a Nigerian soup originating in the southeast of the country. It is similar to bitterleaf soup, but it is instead made with ora leaves. Notably, the tender ora leaves used in this soup dish are seasonal, as opposed to bitterleaf, which is available all year. Though the only difference is the vegetable, the two soups taste very different. Ora soup can be served with pounded yam, ẹba, amala, and other swallows.

Ingredients

 * Cocoyams (ede ofe), washed
 * Ground crayfish
 * Fermented locust beans (iru)
 * Fresh chile pepper
 * Meat, cubed
 * Onions
 * Salt
 * Seasoning cubes
 * Dryfish, rinsed and deboned
 * Palm oil or palm nut paste
 * Oha leaves, sliced
 * Uziza leaves, sliced

Procedure

 * 1) Place the cocoyam in a pot, and cover with water. Bring to a boil, and cook until the cocoyam is tender.
 * 2) Drain the cocoyam. Peel off the skin, and pound the cocoyam using a mortar and pestle until smooth.
 * 3) Grind the crayfish, fermented locust beans, and pepper together to a smooth paste.
 * 4) Combine meat, onions, seasoning cubes, and salt in a pot. Cover with water, and bring to a boil. Cook until the meat is tender.
 * 5) Stir in the dryfish, palm oil, pepper paste, and pounded cocoyam. Simmer until cocoyam dissolves and the soup is thickened.
 * 6) Stir in the uziza leaves, and cook for a few minutes.
 * 7) Stir in the oha leaves, and simmer for a few minutes.
 * 8) Serve with your swallow of choice.

title: Cookbook:Ora Soup I


text:
Cookbook talk:Nigerian Vegetable Soup

Hii @User:Nostriker, could you help to move this page to Cookbook:Nigerian Vegetable Soup. Kind regards
 * Done! -- Nostriker (discuss • contribs) 12:15, 5 May 2022 (UTC)

title: Cookbook talk:Nigerian Vegetable Soup


text:
Cookbook:Nigerian Bitter Leaf Soup I

Bitter leaf soup, or ofe onugbu in Igbo, is a Nigerian soup. It is believed to enhance renal function and reduce constipation.

Ingredients

 * Fresh bell pepper, washed and seeded
 * Tomatoes, washed
 * Onions, peeled
 * Bitter leaf
 * Assorted meat, rinsed and cut into pieces
 * Stockfish, rinsed
 * Ginger paste (optional)
 * Crushed garlic (optional)
 * Maggi (bouillon cube)
 * Salt to taste
 * Smoked dried fish, rinsed
 * Onions, chopped
 * Ground crayfish powder
 * Palm oil
 * Egusi powder
 * Condiment if desired

Procedure

 * 1) Blend the bell pepper, tomatoes, and onions together to make a smooth paste.
 * 2) Rinse the bitter leaves. Rub them with salt, and continue washing to remove the bitter taste. The water from the bitter leaf will foam—be sure to thoroughly wash this away like you are washing a dress.
 * 3) Add the meat and stockfish to a clean pot. Add ginger and garlic if using. Season with salt and bouillon to taste.
 * 4) Cover the meat and fish mixture with water. Boil until the meat and fish are very soft. Remove the meat from the pot, reserving the meat stock.
 * 5) Heat the palm oil in a pot over the fire. Add the chopped onions, and fry for a few minutes until softened.
 * 6) Add the blended pepper paste, meat stock, ground crayfish, salt, and your choice of condiment to the onions. Cover it, and boil for about 13 minutes.
 * 7) Add the washed bitter leaf. Cover, and let steam a little.
 * 8) Stir in the egusi powder to thicken the soup, then add a small amount of smoked fish and the cooked meat and fish. Cover the pot and let boil for about 8 minutes.
 * 9) Remove the pot from the heat, and serve the soup with any swallow of your choice.

Notes, tips, and variations

 * You can fry the meat in groundnut oil before adding to the soup, if desired.

title: Cookbook:Nigerian Bitter Leaf Soup I


text:
Talk:Knowledge Management of a utility company in Hong Kong

Darling, M.J. & Parry, C.S. (2000). From Post-morten to Living Practice: An In-depth Study of the Evolution of the After Action Review. Signet Consulting Group.


text:
Cookbook:Nigerian Meat Pie

Nigerian meat pies are tasty pastries stuffed with minced beef, potatoes, and carrots. The filling is moist and tasty, and the dough is somewhat flaky and rich in flavor. These meat pies are quite popular in Nigeria and West Africa. If you haven't tried Nigerian meat pie yet, you must do it immediately; it is the ultimate comfort food!

The number of meat pies you can make with this recipes is determined by the size of the meat pie cutter you use.

Filling

 * Vegetable oil
 * Onion, cleaned and chopped
 * Minced meat
 * 1 seasoning cube
 * Thyme
 * 1 Irish potato, peeled and chopped
 * Carrot, peeled and chopped
 * 1 tablespoon plain flour
 * ¼ cup cold water
 * Salt

Dough

 * 1 kg plain flour
 * Baking powder
 * Salt
 * Margarine, cut into small pieces
 * ½ cup cold water

Other ingredients

 * 1 egg

Filling

 * 1) Heat the vegetable oil in a pot over medium heat.
 * 2) Add the diced onions, and stir for a bit until softened.
 * 3) Add the minced meat, and stir vigorously until the meat turns pale. Add the stock cube and thyme.
 * 4) Add enough water to just cover the minced beef. Cover the pot, and bring to a boil.
 * 5) Add the diced carrots and potatoes, and cook until tender.
 * 6) Combine flour and cold water. When the filling is cooked, mix in the flour paste. This keeps the filling moist and prevents it from drying up during baking.
 * 7) Season the filling with salt to taste. Stir the contents and turn off the heat.
 * 8) Set the filling aside to cool down completely.

Dough

 * 1) Sift the flour into a sizeable bowl; add the baking powder and salt. You do not need a lot of salt for the dough because the meat pie gets most of its taste from the filling. Mix these dry ingredients very well.
 * 2) Add the margarine to the flour. The smaller you make the bits of margarine, the easier it will be for you to rub them into the flour.
 * 3) Use your finger tips to rub the margarine into the flour until the mixture resembles crumbs.
 * 4) Add cold water in bits, and mix by hand until a stiff ball of dough is formed. At most, you should only need ½ cup of water for this amount of flour.
 * 5) Place the dough on a flat surface and knead until smooth.
 * 6) Put the dough back in the bowl. Cover, and leave it to rest for about 10 minutes. This gives the dough a softer texture and makes it easier to work with.

Assembly

 * 1) Break the egg, beat it, and set aside; you will use it for glazing.
 * 2) Rub margarine on the insides of a baking tray and set aside. This is so that the undersides of the meat pies do not burn or stick to the tray during baking.
 * 3) Set your oven to 170°C (335°F) and leave to preheat while you continue with the meat pie. For fan ovens, set to 150°C (300°F) or gas mark 3 or 4.
 * 4) Knead the dough again. Roll out the dough with a rolling pin to a 5-mm thickness. If well mixed, the dough should not stick to the surface.
 * 5) Use a round 8-inch (20 cm) cutter to cut circles in the rolled-out dough.
 * 6) Remove the excess dough, leaving behind the circles.
 * 7) Scoop some filling into the centre of the dough circles—the quantity should be such that you can comfortably close the dough without overflow.
 * 8) Brush some beaten egg on the inside edge of the dough circle. This helps to seal in the filling while baking.
 * 9) Fold one half of the dough circle over the other half, enclosing the filling inside.
 * 10) Press the two edges of the pastry together with a fork to seal it, making sure that the top and bottom dough are combined. This is so that the pie does not open  during baking.
 * 11) Transfer the pies to the greased baking tray.
 * 12) Bake the pies in the preheated oven until golden brown.
 * 13) Remove and cool slightly before serving.

Notes, tips, and variations

 * Whatever type of oven you have, the important thing to note is that the best meat pies are the ones baked at medium heat. You can confirm that the meat pie is done when it starts browning. It is alright to open the oven to check this.
 * Do not substitute butter for the margarine.
 * You can use the cover of a small pot or pastry cutter to cut out the dough circles.

title: Cookbook:Nigerian Meat Pie


text: User:BeardMD/sandbox/Useful Templates/Staphalococcus aureus


text: User:BeardMD/sandbox/Useful Templates/Streptococcus pyogenes


text:
Cookbook:Ofada Rice

Ofada rice refers to a group of rice varieties from southwestern Nigeria, especially the Ofada community in Obafemi, Owode. The rice is generally soaked and parboiled before being dried and sold, and this soaking process affects its final characteristics; rice that is soaked for days in cool water undergoes fermentation, which produces a strong and sometimes unpleasant odor, while rice soaked for a short period in warm water has no odor.

Ofada rice is mostly cooked alone and eaten with a special soup called obe Ofada, made among the Yoruba people.

Ingredients

 * Dry Ofada rice
 * 5 cups water

Procedure

 * 1) Pick the stones and dirt from the Ofada rice.
 * 2) Pour the rice into a bowl. Wash repeatedly with clean water until the water runs clear.
 * 3) Drain the rice completely, and transfer it to a pot.
 * 4) Add 4 cups of the water to the rice. Cook, uncovered, for about 12 minutes over medium-low heat.
 * 5) Remove the rice from the heat, and rinse it with water until it runs clear.
 * 6) Add 1 cup of water to the rice, and cook until the rice is soft. You’ll need to check on it every now and then to prevent burning or sogginess.
 * 7) Remove the rice from the heat, and drain away any excess liquid.
 * 8) Enjoy with ofada stew or ayamase.

title: Cookbook:Ofada Rice


text:
Cookbook:Oha

Oha, also called ora, are the leaves of the plant Pterocarpus mildbraedii (Harms). It is often used in Nigerian cuisine.

title: Cookbook:Oha


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Cookbook:Ashanti Pepper

Ashanti pepper is a common name for the plant Piper guineense, which may also be called uziza or Benin pepper. It is related to black pepper.

Characteristics
Like black pepper, ashanti pepper has a spicy flavor, though it is somewhat fruity as well. Its leaves, which are sometimes called 'hot leaf', are also spicy.

Selection and storage
The dried seeds should be kept in an airtight container away from moisture. The leaves can be kept frozen.

Use
Both the seeds and leaves of ashanti pepper are used as a spice.

title: Cookbook:Ashanti Pepper


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Cookbook:Nigerian Doughnut

Nigerian doughnuts are a popular Nigerian snack. Like many other yeasted doughnuts, they are shaped into rings and fried. They may be served with jam or marmalade. The doughnuts are similar to puff puffs, another Nigerian fried dough, but the dairy included in the doughnuts adds richness and flavor.

Ingredients

 * Active dry yeast
 * Milk, warmed slightly
 * Butter, melted and cooled until warm
 * Plain flour
 * Sugar
 * Salt
 * Egg
 * Vegetable oil

Procedure

 * 1) Stir the yeast into the warm milk, and set aside.
 * 2) Sift half of the flour into a big dry bowl. This removes all the lumps in the flour.
 * 3) Stir the sugar and salt into the flour.
 * 4) Mix in the egg with a spatula. Mix in the melted and cooled butter until there is no loose flour.
 * 5) Mix in the milk and yeast mixture until smooth and free of lumps.
 * 6) Mix in the remaining flour until a smooth dough forms.
 * 7) Knead the dough on a dry tabletop until it becomes smooth and shifty—that is, the dough will move when placed on a flat surface.
 * 8) Put the dough back in the bowl, and cover with a layer of plastic wrap. This is more effective than a towel.
 * 9) Let the dough rest in a warm place for about an hour, or until it has doubled in size.
 * 10) Roll out the dough with a rolling pin to a thickness of ½ inch.
 * 11) Use a 3-inch round cutter to cut out circles from the dough. Use a 1-inch cutter to cut out holes in the center of the circles.
 * 12) Transfer the dough rings to a flat tray. Re-roll the remaining dough, and continue cutting out doughnuts until all the dough is used up.
 * 13) Cover the donuts with a cloth, and let them rise for another hour in a warm place. They should become puffier.
 * 14) Add vegetable oil to a pot to a depth of at least 3 inches. Heat the oil to about 350–375°F.
 * 15) Fry the doughnuts in the hot oil until golden brown on both sides. Remove the doughnuts from the oil, and transfer to a rack to drain off excess oil.
 * 16) Serve the doughnuts with jam or marmalade.

title: Cookbook:Nigerian Doughnut


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Cookbook:Ogiri

Ogiri is a flavoring produced by fermenting oil seeds such as egusi, sesame, and castor. It is traditionally made by boiling the seeds before wrapping them in banana leaves and leaving them to ferment. It is similar to iru.

References and Links

 * https://afrifoodnetwork.com/articles/what-to-know-about-ogiri/
 * https://dobbyssignature.com/food-profile-ogiri-iru-dawadawa-okpei/
 * https://www.allnigerianrecipes.com/food-ingredients/how-to-make-ogiri-igbo/
 * https://en.wikipedia.org/wiki/Ogiri
 * http://www.executivemamaput.com/encyclopedia/ogili-ogiri/

title: Cookbook:Ogiri


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Cookbook:Egusi Seed

Egusi seed, also called agushi or ikpan, refers to the seeds of various inedible egusi melons/gourds.

Characteristics
The seeds look somewhat like other gourd and melon seeds, with a flattened oval profile. It is creamy in color and flavor. To extract the seeds, the egusi melon is cracked open and left to dry or decompose to simplify extraction. The seed must be dried, and the hull must be cracked and removed, often by hand.

Selection and storage
If looking for egusi seeds outside of their typical growing region, check specialty African grocery suppliers. Like other seeds, egusi should be kept in an airtight container away from light, heat, and moisture. Stored this way, the seeds have a very long shelf life of around a year.

Use
Egusi seed is very prevalent in West Africa, where it is a culinary staple. It may be used raw or roasted. The whole seeds may be eaten plain. When ground to a flour, egusi is used to thicken soups and stews, and it can also be formed into dumplings. When added to soups and cooked in this way, the seed takes on a curdled, eggy texture. Processing egusi to a paste yields a condiment used much like peanut butter. Egusi can also be pressed to make a mild oil, but this is not widespread.

title: Cookbook:Egusi Seed


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Cookbook:Fluted Pumpkin

Fluted pumpkin, also called fluted gourd, ugu, ugwu, or ikong-ubong, is a plant grown primarily for its edible seeds and leaves. It's scientific name is Telfairia occidentalis.

References and Links

 * https://en.wikipedia.org/wiki/Telfairia_occidentalis
 * https://www.gardeningknowhow.com/edible/vegetables/gourd/nigerian-fluted-pumpkin.htm

title: Cookbook:Fluted Pumpkin


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Cookbook:Ponmo

Ponmo, also called kpomo or kanda, is a type of thick cow skin that has been prepared for consumption by burning over an open flame before washing and scraping. It is typically boiled to soften it before use in cooking. It is also known as ganada in Hausa, and it is referred to as kpomo, pomo, or ponmo in Yoruba. It is one of the cheapest meats in Nigeria and is easy to combine with other meats to make basic dishes. It is frequently included in soups, particularly pepper soup. Other simple methods of consuming kpomo include using it in a stew or a peppered sauce. If you choose to get really tough ponmo, all you need to do is place it in a pressure cooker, fill it with water, and cook it without seasoning or salt to speed the softening process.

References and Links

 * https://www.publichealth.com.ng/nutritional-value-and-health-benefits-of-kpomo/
 * https://artsandculture.google.com/culturalinstitute/beta/story/of-skins-and-snacks-the-peppered-ponmo-delicacy-pan-atlantic-university/DgVx6boFI1gTKQ?hl=en
 * https://artsandculture.google.com/asset/cow-skin-kanda/pQFXsAfihm_bbA?hl=en

title: Cookbook:Ponmo


text:
Cookbook:Dryfish

Dryfish is the term for Nigerian smoked and dried fish. It should not be confused with stockfish, another dried fish used in Nigerian cuisine. For one method of preparation, see Nigerian Smoked Fish.

Characteristics
The most common fish for making dryfish are catfish and mackerel. The whole fish, sometimes not gutted, are typically formed into a circle and pinned to secure. In some cases, the fish may be cut into pieces instead of coiled (e.g. mangala). The fish are then slowly smoked over a long period until quite brown and dry, which gives it an intense smoky and savory flavor. It can be smoke-dried to different degrees of hardness, ranging from fairly soft and fragile to quite hard.

Selection and storage
When selecting dryfish, inspect it well to make sure it is free of mold—because this can be wiped off, you'll want to smell the fish as well to make sure mold hasn't penetrated inside. Because of the intensive drying process, dryfish usually does not need refrigeration. However, it will eventually go bad.

Preparation
Because of the drying process and frequent contamination with debris and insects, dryfish must be soaked and cleaned before use. Typically, this is done by soaking the entire fish in boiling water for anywhere from a minute or two to an hour—the exact duration can vary depending on the level of dryness, but soaking for too long will cause the fish to become mushy and lose flavor into the water. The fish is then drained and rinsed, and the flesh is removed in pieces from the bones and any innards.

Use
Dryfish is very common in Nigerian cuisine, especially soups, where it contributes a smoky and savor flavor. It is also used in other West African cuisines. The drier the fish, the longer you will want to cook the flesh with the rest of the dish.

title: Cookbook:Dryfish


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Cookbook:Nigerian Puff Puff

Puff puff is a Nigerian snack of fried dough, similar to doughnuts and Ghanaian bofrot. It's frequently served as an appetizer or a snack, and it is often found at Nigerian celebrations. It is soft, spongy, fluffy, and simple to make.

Ingredients

 * 400 g (2 cups) plain flour
 * 30 g (¼ cup) white granulated sugar
 * 1 tsp ground nutmeg
 * 2 tsp instant yeast
 * ½ tsp salt
 * 1¼ cups warm milk

Procedure

 * 1) Sift the flour into a bowl, and mix in the nutmeg, yeast, sugar, and salt.
 * 2) If using fresh or active-dry yeast, dissolve it in a small amount of warm water with a pinch of sugar. Let it get foamy before mixing it into the flour. If using instant yeast, mix it directly into the flour mixture.
 * 3) Using your hands, mix small amounts of lukewarm water into the flour until all of the ingredients are thoroughly combined. The mixture should be smooth but not runny—i.e. it should not pour.
 * 4) Cover the bowl with thin plastic film, and allow it to rise for about 45 minutes until doubled in volume.
 * 5) Add oil to a deep pot to a depth of at least 3 inches.
 * 6) Heat the oil over medium heat. Put a small piece of dough in the oil to see if it's hot enough—if the dough sizzles and rises to the surface of the oil, it is ready to fry the puff puff. If the oil isn't hot enough, the batter will sink to the bottom and remain there.
 * 7) Roll the dough into small balls, and place into the oil. Make sure to fry in batches so that you don't overcrowd the oil and lower the temperature.
 * 8) Flip the balls after the underside has gotten golden brown so that the topside may be fried as well. It can be difficult to control the balls when they keep flipping by themselves; in this case, just keep swirling until the puff puff is evenly golden.
 * 9) Remove the puff puff from the oil when golden brown, and set them in a sieve lined with paper towels to drain away any excess oil.

Notes, tips, and variations

 * Puff puff can be made with pizza flour already containing yeast—in this case, do not add additional yeast to the dough. To prevent a yeasty aftertaste you can combine two parts pizza flour with one part cornmeal.

title: Cookbook:Nigerian Puff Puff


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Cookbook:Nigerian Buns

Nigerian buns are a type of fried dough originating in Nigeria. They are similar to puff puff.

Ingredients

 * Plain flour
 * Baking powder
 * Evaporated milk
 * Salt
 * Nutmeg
 * Warm water
 * Vegetable oil

Procedure

 * 1) Fill a clean, dry basin halfway with flour. Mix in the sugar, salt, nutmeg, and baking powder. Mix in the evaporated milk until it is completely absorbed by the flour.
 * 2) Gradually mix in warm water until you have a sticky dough.
 * 3) Fill a pot with vegetable oil to a depth of at least 3 inches. Heat the oil to 350–375°F.
 * 4) Dip your hands in water, and pinch off small pieces of dough. Roll each piece into a rough ball. Don't worry if the balls aren't perfect; they will transform into ideal buns when fried.
 * 5) Working in batches, fry the dough balls in the hot oil until golden brown on all sides.
 * 6) Remove buns from the oil, and drain any excess oil from the buns.

Notes, tips, and variations

 * The buns may sink to the bottom of the pot when first placed in the oil then gently rise to the surface as they cook. It's critical to maintain swirling until the balls rise to the surface (without denting them).

title: Cookbook:Nigerian Buns


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Cookbook:Bitterleaf

Bitterleaf, also called onugbu, ewuro, shuwaka, grawa, etidot, and ndoleh, is a shrub native to tropical Africa whose leaves are used in cooking.

Characteristics
As the name implies, bitterleaf has a strong bitter flavor. This can be tempered by washing it well or boiling it. The leaf is available in fresh or dried form.

Use
Bitterleaf is a staple vegetable frequently used in west and south African stews and soups, such as the characteristic bitterleaf soup.

title: Cookbook:Bitterleaf


text:
User talk:Movers4321

You cannot edit indefinitely due to disruptive editing. You may appeal this action with a reasonable argument by adding the text below.

--Xania   talk 03:58, 6 May 2022 (UTC)

title: User talk:Movers4321


text:
Cookbook:Nigerian Fish Pie

Nigerian fish pie is a sweet pie filled with fish. It is a popular dish in Nigeria.

Dough

 * Plain flour
 * Sugar
 * Salt
 * Nutmeg
 * Yeast
 * Water
 * Egg
 * Vegetable oil

Filling

 * Sardines

Procedures

 * 1) Sift the flour into a mixing basin, then stir in the sugar, salt, and nutmeg. Mix thoroughly.
 * 2) Mix in the yeast thoroughly. Mix in the egg until it is completely incorporated into the flour.
 * 3) Mix in the cold water in small increments until a thick dough ball is formed.
 * 4) Transfer the dough to a tabletop, and knead it with your palm until it is very smooth and elastic.
 * 5) Place the dough in the bowl, cover, and set aside for 10 minutes to rest.
 * 6) Place the sardines on a platter and mash them with a fork before setting them aside. This may be somewhat challenging.
 * 7) Knead the dough a second time. Roll out the dough to a thickness of 5 mm.
 * 8) Cut the dough into rectangles.
 * 9) Scoop some mashed sardines center of each rectangle. Fold the dough in half, enclosing the filling.
 * 10) Use a fork to press the edges together and seal the pastries.
 * 11) Fill a pot with vegetable oil to a depth of 3 inches. Heat the oil over medium heat.
 * 12) Fry the pastries in the oil until browned on all sides. It will take approximately 12 minutes.
 * 13) Remove the fish pies, and drain any excess oil.

title: Cookbook:Nigerian Fish Pie


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Cookbook:Nigerian Chin Chin

Chin chin is a famous Nigerian sweet fritter. It is also available in a savory variety, which is more popular in Ghana. A lot of onion, ginger, and chili powder are used in the savory version.

Ingredients

 * Plain flour
 * Sugar
 * Nutmeg
 * Margarine
 * Evaporated milk
 * Water
 * Vegetable oil

Procedure

 * 1) Sift the flour into a mixing bowl, and stir in the sugar and nutmeg. Combine everything thoroughly.
 * 2) Add powdered milk if using.
 * 3) Using a tablespoon, scoop little chunks of margarine into the flour. Rub the margarine into the flour until it is evenly distributed.
 * 4) Toss the margarine/flour combination with evaporated milk and water until it starts to form a dough.
 * 5) Knead the dough by hand until it forms a smooth ball. Add more water if necessary to make a smooth dough.
 * 6) Cover the dough, and set aside to rest for 10 minutes.
 * 7) With a rolling pin, roll out the dough to a thickness of 5 mm.
 * 8) Cut the dough into desired shapes and sizes.
 * 9) Heat vegetable oil in a pot. Add the dough pieces, and fry the chin chin while stirring constantly until they turn a light brown color.
 * 10) Scoop the fried pieces out of the oil into a sieve to drain the excess oil.
 * 11) After they have drained, spread the chin chin on a flat tray to dry and cool down quickly.
 * 12) Store the chin chin in an airtight container.

Notes, tips, and variations

 * Chin chin can be cut into any fun form you want, as long as it is no more than 5 mm thick.
 * Instead of evaporated milk, powdered milk can be used. If you want soft chin chin, use 150 g (5.2 oz) powdered milk, and for crunchy chin chin, use powdered milk. It does not have to be as hard as a nut to be crunchy. It has a nice texture to it. Try both to discover which you prefer.
 * Nutmeg is required for the true chin chin flavor.
 * After cutting the chin chins, dust them with loose flour to keep them from adhering together. Don't use too much flour because it causes the oil to foam when frying. It may foam to the point where the chin chin becomes moist and refuses to dry.
 * The oil used to fry chin chin must be extremely hot; else, the chin chin will become soggy, never drying up. Foaming is also caused by low oil temperature.
 * Fry in a large amount of oil and be careful not to overcrowd the chin chin.

title: Cookbook:Nigerian Chin Chin


text:
Traditional Chinese Medicine/Lian Zi

Nelumbinis semen is commonly known as lotus seeds that have been used as a vegetable, functional food, and medicine for 7,000 years. These are low caloric, a rich source of multiple nutrients and bioactive constituents, which make it a unique therapeutic food. N. semen plays an important part in the physiological functions of the body. Nowadays, people are more conscious about their health and desire to treat disease naturally with minimal side effects. So, functional foods are getting popularity due to a wide range of essential constituents, which are associated to decrease the risk of chronic diseases. These bioactive compounds from seeds are involved in anti-adipogenic, antioxidant, antitumor, cardiovascular, hepato-protective, anti-inflammatory, anti-fertility, anti-microbial, anti-viral, hypoglycemic, etc. Moreover, the relationship between functional compounds along with their mechanism of action in the body, their extraction from the seeds for further research would be of great interest.

. 2021 May 6;9(7):3971-3987. doi: 10.1002/fsn3.2313 eCollection 2021 Jul.

Arooj M, Imran S, Inam-Ur-Raheem M, Rajoka MSR, Sameen A, Siddique R, Sahar A, Tariq S, Riaz A, Hussain A, Siddeeg A, Aadil RM. Lotus seeds (Nelumbinis semen) as an emerging therapeutic seed: A comprehensive review. Food Sci Nutr. 2021 May 6;9(7):3971-3987. doi: 10.1002/fsn3.2313. PMID: 34262752; PMCID: PMC8269573.

title: Traditional Chinese Medicine/Lian Zi


text:
Cookbook:Isi Ewu (Nigerian Stewed Goat Head)

Isi ewu is a popular delicacy of stewed goat head, originating from eastern Nigeria. It is similar to Nkwobi but differs primarily in the meat used. Every single part of the goat head edible, including the brain.

Stew

 * Whole goat head, brain included
 * Grated onion
 * Seasoning cubes
 * 1 tablespoon pepper
 * Salt
 * Water
 * Chile powder
 * Palm oil
 * Food-grade potash (akahun)
 * Ehuru seed
 * Ground crayfish
 * Ukpaka

Garnish

 * Sliced onion

 * Utazi leaves

Equipment

 * Pot
 * Knife
 * Bowl
 * Stove

Procedure

 * 1) Add the goat heat to a pot along with grated onion, seasoning cube, pepper, and salt. Cover with water, and boil until the meat is tender.
 * 2) Dissolve the potash in a small amount of water, and strain out any solids.
 * 3) Remove the brain from the goat head, and place it in a mortar. Mash the brain with a spoonful of chili pepper.
 * 4) When the meat is tender, separate the stock from the meat.
 * 5) Heat the palm oil into a dry pot. Gradually stir the potash liquid into the oil until it turns yellow and thickens.
 * 6) Add the mashed brain, meat stock, ehuru seed, crayfish, and ukpaka. Stir until blended.
 * 7) Stir the meat into the mixture. Heat until steaming hot.
 * 8) Garnish with sliced onion rings and utazi leaves. Serve in a small wooden mortar.


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Guide to the Godot game engine/Saving and loading

Most game engines allow you to save files. Godot is no different.

There are five methods to save files, and each method has at least 1 loading method.

Resources
These can be loaded with GDScript's built-in  function. See creating resources for more.

 * Pros
 * Load and save built-into Godot
 * Cons
 * Hard to debug

Json
Commonly used for sending data over the internet. It's easy to read and modify, so consider compressing or encrypting your save file to prevent cheats. This is especially important in multiplayer games. Alternatively, save player data in the cloud. This will require setting up a server.

 * Pros
 * Easy to debug
 * Fast saving/loading times
 * Cons
 * JSON does not define s, only numbers. All numbers comes out as a.

File
Files can be opened and parsed with the object.

 * Pros
 * Easy to debug
 * Easy to encrypt to prevent cheaters
 * Cons
 * Can be hard to parse

Xml
Xml is a simple file format, but hard to parse. See.

 * Pros
 * Widely supported
 * Cons
 * Hard to parse

Scenes
This can be done by calling, which turns it and any child with   set to it, which can be saved with   and loaded with.

 * Pros
 * Built into Godot, can be rather fast
 * Cons
 * Saves everything, difficult and time-consuming to select what to save
 * Hard to debug

You can exclude a node by setting its  to. To include a property, make the property exported. If a node's  property to anything other than the node that   is called on, it will not be saved. Note that this property will have to be set to anything that is added to the scene by script, as they start with no owner.

Tips

 * Really large files can take almost a whole minute to load. Consider splitting save files up into more than one, and only load each file when needed.


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Guide to the Godot game engine/Plugins

Plugins are powerful things, allowing you to change Godot's functionality without recompiling the engine.

 * /The basics/
 * /Making your first plugin/
 * /Creating resources/
 * /Importers/
 * /Text editors/

You can also download plugins (among other things) from the Asset Library ("AssetLib").

title: Guide to the Godot game engine/Plugins


text:
User talk:194.66.188.218

--Xania   talk 10:12, 6 May 2022 (UTC)

title: User talk:194.66.188.218


text:
Cookbook:Nkwobi (Nigerian Spicy Cow Foot)

Nkwobi is a Nigerian delicacy usually ordered and enjoyed in exclusive restaurants. It is simply cooked cow foot mixed with spicy palm oil paste.

Ingredients

 * Cow feet
 * Salt, to taste
 * Seasoning cubes
 * 1 large onion, chopped
 * Ugba (optional)
 * Potash
 * Palm oil
 * Ground crayfish
 * Ground Cameroon pepper, to taste
 * 1 teaspoon garlic powder
 * 1 teaspoon ground ginger
 * Sliced utazi leaves
 * Sliced onions

Equipment

 * Stove
 * Pot
 * Knife
 * Wooden bowl/serving plate

Procedure

 * 1) Cut the cow feet into small pieces, and remove all the bigger bones.
 * 2) Place the cow feet in a pot, along with the salt, seasoning cubes, and chopped onions.
 * 3) Add just enough water to cover the meat. Simmer until the meat is tender. Add small amounts of water as necessary, but there should be little to no liquid left in the pot once the meat is done.
 * 4) In a separate pot, boil the ugba separately for just 3 minutes. Drain.
 * 5) Dissolve the potash in a cup of water, and strain it into a separate pot. Add the palm oil to the potash water, and stir well until thick and yellow.
 * 6) Add the crayfish, boiled ugba, Cameroon pepper, seasoning cube, and salt to the palm oil mixture. Stir well.
 * 7) Add your cooked meat, and stir to coat with the palm oil mixture.
 * 8) Serve in a wooden bowl with toppings of round-cut onions and sliced utazi leaves.


text:
Cookbook:Nigerian Noodles

Nigeria has a variety of packaged noodle brands and numerous ways to prepare them. Brands include Indomie, Golden penny, Minimie, Mimee, Tummy Tummy, etc.

Base

 * Noodles
 * Seasoning cubes
 * Pepper
 * Water

Optional additions

 * Egg
 * Roast chicken
 * Sauce
 * Beef
 * Onion bulb
 * Green bell peppers
 * Tomatoes
 * Oil

Equipment

 * Pot
 * Stove
 * Knife (optional)
 * Spoon

Method I

 * 1) Toast the noodles in a dry pan.
 * 2) Add some boiling water, along with seasoning and pepper.
 * 3) Cook, stirring, until the water is fully absorbed and the noodles are tender.
 * 4) Serve with the optional additions.

Method II

 * 1) Bring water to a boil in a pot with a dash of oil.
 * 2) Add the noodles, and cook until the noodles are tender.
 * 3) Drain the noodles, and serve with the optional additions.

title: Cookbook:Nigerian Noodles


text:
Cookbook:Adalu (Bean and Corn Porridge)

Adalu is a porridge of beans and corn, common among the western people of Nigeria. It is known as Ẹwa ati Agbado among the Yoruba people, and Agwa na oka among the Igbo. It can be served with bread and garri.

Ingredients

 * Beans
 * Corn, washed
 * Pepper
 * Seasoning cubes
 * Salt
 * Palm oil
 * 1 onion, peeled and chopped

 * Crayfish (optional)
 * Cooked meat (optional)
 * Ponmo (optional)

Procedure

 * 1) Pick over the beans to remove dirt and stones.
 * 2) Boil water. Add the corn, and cook until the corn becomes soft.
 * 3) Add the cleaned beans to the cooked corn, and allow both to boil together.
 * 4) After few minutes of cooking, add all remaining ingredients.
 * 5) Smash everything together, then allow it to cook for like five minutes. Add any of the optional ingredients, if using.
 * 6) Serve with bread and garri.

title: Cookbook:Adalu (Bean and Corn Porridge)