text:
Cookbook:Ikijumba (Rwandan Sweet Potato Stew)

Ikijumba is a comforting and flavorful sweet potato stew from Rwanda. Made with tender sweet potatoes, vegetables, and aromatic spices, this stew is a hearty and nutritious dish that is perfect for colder days.

Ingredients

 * 1 tablespoon vegetable oil
 * 1 medium onion, finely chopped
 * 2 cloves of garlic, minced
 * 4 cups diced sweet potatoes
 * 1 carrot, diced
 * 1 green bell pepper, diced
 * 1 teaspoon curry powder
 * ½ teaspoon cayenne pepper (optional, adjust to taste)
 * Salt to taste
 * Black pepper, to taste
 * 1 cup diced fresh tomatoes
 * 2 cups vegetable broth or water
 * Fresh parsley or cilantro, chopped, for garnish

Equipment

 * Large pot
 * Cutting board
 * Knife
 * Stirring spoon or spatula

Procedure

 * 1) In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until the onion is soft and translucent.
 * 2) Add the diced sweet potatoes, carrot, and green bell pepper to the pot. Stir well to combine with the onions and garlic.
 * 3) Sprinkle the curry powder and cayenne pepper (if using) over the vegetables, and season with salt and black pepper to taste. Stir again to coat the vegetables with the spices.
 * 4) Pour in the vegetable broth or water, and bring the mixture to a boil.
 * 5) Reduce the heat to low, cover the pot, and let the stew simmer for about 15–20 minutes, or until the sweet potatoes are tender and cooked through.
 * 6) Stir occasionally during cooking to prevent sticking and to ensure even cooking of the vegetables.
 * 7) Once the sweet potatoes are cooked, add the diced tomatoes to the stew. Stir well and let it simmer for an additional 5 minutes to allow the flavors to meld together.
 * 8) Taste and adjust the seasoning as needed, adding more salt or spices according to your preference.
 * 9) Remove the pot from the heat, and let the ikijumba rest for a few minutes before serving.
 * 10) Garnish with chopped fresh parsley or cilantro before serving.

Notes, tips, and variations

 * Feel free to customize the stew with other vegetables like peas, green beans, or spinach.
 * For a creamier texture, you can mash some of the cooked sweet potatoes with the back of a spoon before adding the diced tomatoes.
 * Adjust the spiciness of the stew by adding more or less cayenne pepper.
 * Ikijumba can be served on its own as a satisfying and comforting meal, or alongside steamed rice or flatbread for a more substantial meal.
 * Sweet potatoes are rich in vitamins A and C, dietary fiber, and antioxidants.
 * This stew provides a good source of carbohydrates and essential nutrients from the vegetables.

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


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Cookbook:Ifumbe (Rwandan Cassava Fritters)

Ifumbe is a Rwandan snack made from cassava flour and other simple ingredients. These cassava fritters are crispy on the outside and soft on the inside, making them a perfect treat for any time of the day.

Ingredients

 * 2 cups cassava flour
 * 1 teaspoon baking powder
 * ¼ teaspoon salt
 * ¼ cup sugar
 * ½ teaspoon ground cinnamon (optional)
 * 1 cup milk
 * ¼ cup water
 * 1 egg, beaten
 * Vegetable oil, for frying

Equipment

 * Mixing bowl
 * Whisk or fork
 * Frying pan
 * Slotted spoon
 * Paper towels
 * Stovetop

Procedure

 * 1) In a mixing bowl, combine the cassava flour, baking powder, salt, sugar, and ground cinnamon (if using). Mix well to evenly distribute the dry ingredients.
 * 2) Add the milk, water, and beaten egg to the dry ingredients. Stir until a smooth batter forms. The batter should have a slightly thick consistency.
 * 3) In a frying pan, heat enough vegetable oil over medium heat for frying.
 * 4) Once the oil is hot, drop spoonfuls of the batter into the hot oil, making small fritters. Be careful not to overcrowd the pan; fry in batches if needed.
 * 5) Fry the fritters for about 2–3 minutes on each side, or until they turn golden brown and crispy.
 * 6) Use a slotted spoon to remove the fried fritters from the oil and place them on a plate lined with paper towels to drain excess oil.
 * 7) Serve the ifumbe warm as a tasty snack or dessert.

Notes, tips, and variations

 * You can add a touch of vanilla extract or grated citrus zest to the batter for additional flavor.
 * If you prefer a sweeter version, you can increase the amount of sugar in the batter.
 * Ifumbe can be served with a dusting of powdered sugar or a drizzle of honey for extra sweetness.
 * Cassava flour is a good source of carbohydrates and dietary fiber.


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Cookbook:Akarange (Rwandan Tomato Sauce)

Akarange is a flavorful and versatile Rwandan tomato sauce that can be used as a base for many dishes. Made with ripe tomatoes and aromatic spices, this sauce adds a burst of flavor to various meals.

Ingredients

 * 2 tablespoons vegetable oil
 * 1 onion, finely chopped
 * 2 cloves of garlic, minced
 * 1 green bell pepper, diced
 * 1 red bell pepper, diced
 * 6 large ripe tomatoes, diced
 * 1 teaspoon ground paprika
 * ½ teaspoon ground cumin
 * ½ teaspoon ground coriander
 * ¼ teaspoon ground black pepper
 * Salt, to taste
 * 1 cup water

Equipment

 * Cutting board
 * Knife
 * Large saucepan
 * Wooden spoon

Procedure

 * 1) Heat the vegetable oil in a large saucepan over medium heat.
 * 2) Add the chopped onion and minced garlic to the pan. Sauté until the onion becomes translucent and fragrant.
 * 3) Stir in the diced green and red bell peppers. Cook for a few minutes until they begin to soften.
 * 4) Add the diced tomatoes to the pan, along with the ground paprika, ground cumin, ground coriander, and ground black pepper. Stir well to combine the ingredients.
 * 5) Pour in the water and season with salt to taste. Stir again to ensure the spices are evenly distributed.
 * 6) Bring the mixture to a simmer, then reduce the heat to low. Cover the saucepan and let the akarange cook for about 15–20 minutes, or until the tomatoes have softened and the flavors have melded together.
 * 7) Taste the sauce and adjust the seasoning if needed, adding more salt or spices according to your preference.
 * 8) Once the akarange is cooked to your liking, remove the saucepan from the heat.

Notes, tips, and variations

 * For a spicier version, you can add a pinch of cayenne pepper or a finely chopped Scotch bonnet pepper to the sauce.
 * Akarange can be used as a base for various dishes such as stews, soups, and curries. It also pairs well with grilled meats and vegetables.

Nutrition

 * Tomatoes are rich in vitamins A and C, as well as antioxidants like lycopene.
 * This sauce is low in calories and fat.


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Cookbook:Liberian Palm Oil Stew

Liberian palm oil stew is a delicious and hearty dish from Liberia. Made with a rich combination of palm oil, vegetables, and protein, this stew is a staple in Liberian cuisine and is often served with rice or fufu.

Ingredients

 * 1 cup palm oil
 * 1 onion, finely chopped
 * 2 cloves of garlic, minced
 * 1 green bell pepper, diced
 * 1 red bell pepper, diced
 * 1 Scotch bonnet chile pepper, finely chopped (optional, for spiciness)
 * 1 pound chicken, cut into pieces
 * 2 cups chicken broth
 * 1 pound fish, cut into steaks or fillets
 * ½ pound okra, sliced
 * 1 eggplant, diced
 * Salt, to taste
 * Ground black pepper, to taste

Equipment

 * Cutting board
 * Knife
 * Large pot
 * Wooden spoon

Procedure

 * 1) In a large pot, heat the palm oil over medium heat.
 * 2) Add the chopped onion and minced garlic to the pot. Sauté until the onion becomes translucent and fragrant.
 * 3) Stir in the diced green and red bell peppers and chopped Scotch bonnet pepper (if using). Cook for a few minutes until the peppers start to soften.
 * 4) Add the chicken pieces to the pot and cook until they are lightly browned on all sides.
 * 5) Pour in the chicken broth and bring the mixture to a simmer. Cover the pot and let the chicken cook for about 20–25 minutes, or until it is fully cooked and tender.
 * 6) Once the chicken is cooked, add the fish steaks or fillets to the pot and let them simmer in the stew for an additional 5–10 minutes, or until they are cooked through.
 * 7) Stir in the sliced okra and diced eggplant. Let the stew simmer for another 5–7 minutes, or until the vegetables are tender.
 * 8) Season the stew with salt and ground black pepper to taste. Adjust the seasoning according to your preference.
 * 9) Remove the pot from the heat and let the stew rest for a few minutes before serving.

Notes, tips, and variations

 * Palm oil gives the stew its distinctive flavor and vibrant red color. It is a traditional ingredient in Liberian cuisine and can be found in specialty African grocery stores.
 * For a spicier version, you can add more Scotch bonnet pepper or a pinch of cayenne pepper to the stew.
 * This stew is traditionally served with rice or fufu, a starchy side dish made from cassava or other root vegetables.

title: Cookbook:Liberian Palm Oil Stew


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Cookbook:Liberian Pepper Soup

Liberian pepper soup is a flavorful and spicy soup from Liberia. It is a popular dish that is often enjoyed as a warming and comforting meal, especially during cold weather or when feeling under the weather.

Ingredients

 * 2 tablespoons palm oil
 * 1 onion, finely chopped
 * 2 cloves of garlic, minced
 * 1 ginger, grated
 * 2 Scotch bonnet chile peppers, finely chopped
 * 1 bay leaf
 * 1 pound chicken, cut into pieces
 * 4–5 cups chicken broth
 * 1 pound fish, cut into steaks or fillets
 * 1 plantain, peeled and sliced
 * 1 carrot, sliced
 * Salt to taste
 * Ground black pepper, to taste

Equipment

 * Cutting board
 * Knife
 * Large pot
 * Wooden spoon

Procedure

 * 1) In a large pot, heat the palm oil over medium heat.
 * 2) Add the chopped onion, minced garlic, and grated ginger to the pot. Sauté until the onion becomes translucent and fragrant.
 * 3) Stir in the chopped Scotch bonnet peppers and bay leaf. Cook for a few minutes to release the flavors.
 * 4) Add the chicken pieces to the pot and cook until they are lightly browned on all sides.
 * 5) Pour in the chicken broth and bring the mixture to a simmer. Cover the pot and let the chicken cook for about 20–25 minutes, or until it is fully cooked and tender.
 * 6) Once the chicken is cooked, add the fish steaks or fillets to the pot and let them simmer in the soup for an additional 5–10 minutes, or until they are cooked through.
 * 7) Stir in the sliced plantain and carrot. Let the soup simmer for another 5–7 minutes, or until the vegetables are tender.
 * 8) Season the soup with salt and ground black pepper to taste. Adjust the seasoning according to your preference and desired level of spiciness.
 * 9) Remove the pot from the heat and let the soup rest for a few minutes before serving.

Notes, tips, and variations

 * Liberian pepper soup is traditionally served with rice, fufu, or other starchy side dishes.
 * For a milder version, you can reduce the amount of Scotch bonnet peppers used or remove the seeds before chopping them.
 * You can also add other vegetables such as bell peppers, spinach, or cabbage to the soup for added flavor and nutrition.

Nutrition

 * This soup is a good source of protein from the chicken and fish, as well as vitamins and minerals from the vegetables and spices.

title: Cookbook:Liberian Pepper Soup


text: Category:Liberian recipes

title: Category:Liberian recipes


text:
Wikijunior:How Things Are Made/Chemical/Ballpoint Pen

Products
A ballpoint pen is a writing instrument which features a tip that is automatically refreshed with ink. It consists of a precisely formed metal ball seated in a socket below a reservoir of ink. As the pen is moved along a writing surface, ink is delivered. Now, ballpoint pens dominate the writing instrument market, selling over one hundred million pens each year worldwide.

What do we need to make this thing?
Metals, plastics, and other chemicals are used for making the components of a ballpoint pen.

That ball at the end of the point is made of textured tungsten carbide ball. This material is selected because it is particularly resistant to deforming and designed to be a perfect sphere that can literally grip most any writing surface. The pits are connected by a series of channels that are continuous throughout the entire sphere.

The points of most ballpoint pens are made out of brass, which is an alloy of copper and zinc. This material is used because of its strength, resistance to corrosion, appealing appearance, and ability to be easily formed. However, plastics have become an important raw material in ballpoint pen manufacturer. They have the advantage of being easily formed, lightweight, corrosion resistant, and inexpensive. They are primarily used to form the body of the pen, but are also used to make the ink cartridge, the push button, the cap.

The ink can be specially made by the pen manufacturer. To be useful in a ballpoint pen, the ink must be slightly thick, slow drying in the reservoir, and free of particles. These characteristics ensure that the ink continues to flow to the paper without clogging the ball. When the ink is on the paper, rapid drying occurs via penetration and some evaporation. In an ink formulation, various pigments and dyes are used to provide the color. Other materials, such as lubricants, surfactants, thickeners, and preservatives, are also incorporated. These ingredients are typically dispersed in materials such as oleic acid, castor oil, or a sulfonamide plasticizer.

Polypropylene copolymer (PPC) is used to make the barrel and cap on plastic pens. PPC is both lightweight and sturdy.

What is the step by step process?

 * Step 1: Workers known as compounders follow formula instructions to make batches of ink in a designated area of the manufacturing plant. Raw materials are poured into the batch tank and thoroughly mixed. Depending on the formula, these batches can be heated and cooled as necessary to help the raw materials combine more quickly. Some of the larger quantity raw materials are pumped and metered directly into the batch tank. These materials are added simply by pressing a button on computerized controls. These controls also regulate the mixing speeds and the heating and cooling rates.

Straight hollow parts such as barrel and ink reservoir are made by extrusion process which involves a large spiral screw, which forces the material through a heated chamber, making it a thick, flowing mass. It is then forced through a die, cooled, and cut.
 * Step 2: The metallic components of the pen are being constructed while the ink is being made. The tungsten carbide balls are typically supplied by outside vendors. Other parts of the pen, such as the point and the body, are made using various injection plastic molds
 * Step 3: The plastic components of the pen are constructed simultaneously with the other pen pieces. They can be produced by either extrusion or injection molding.

More complex shapes parts like caps, ends, and mechanical components used injection molding. In this process the plastic is heated, converting it into a liquid that can then be forcibly injected into a mold. After it cools, it solidifies and maintains its shape after the die is opened.
 * Step 4: The tungsten carbide balls are typically supplied by outside vendors. Other parts of the pen, such as the point and the body, are made using various molds. First, bands of brass are automatically inserted into stamping machines, which cut out thousands of small discs. The brass discs are next softened and poured into a compression chamber, which consists of a steel ram and a spring-backed ejector plunger. The steel ram presses on the metal, causing the plunger to retract and forcing the metal into a die cast mold. This compresses the metal and forms the various pen pieces. When the ram and plunger return to their original positions, the excess metal is then scraped off and recycled. The die is then opened, and the pen piece is ejected.
 * Step 5: After the components are formed, assembly can take place. Typically, the ballpoint is first attached to the ink reservoir. These pieces are then conveyored to injectors, which fill the reservoir with the appropriately colored ink. If a spring is going to be present, it is then placed on the barrel of the reservoir.

 * Step 6: The point and reservoir are then placed inside the main body of the pen. At this stage, other components such as the cap and ends are incorporated.
 * Step 7: The finished pens are then packaged according to how they will be sold. Single pens can be put into blister packages with cardboard backings. Groups of pens are packed into bags or boxes. These sales units are then put into boxes, stacked on pallets, and shipped to distributors.


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Àlŏ, Jonathan!

Àlŏ, Jonathan! (Hello, Jonathan!) is the story of a young Englishman who goes to visit his friend in another European country. It is written entirely in the language Guosa. It begins with very simple language. The words the reader knows are repeated and new words are added slowly and in context, so that no dictionary is required to read it.

Ìkòndá nkè Ùkí’sén
È míji kùndé nà ne gàrí. Ó kòdé jarida. Né míjì hùnrí gàrí.

Mèshè né miji kùndé nà…. è míjì? Bãtì, kò kùndé nà míjì. Ó kùndé sí nà gàrí

title: Àlŏ, Jonathan!


text: Category:Book:Àlŏ, Jonathan!

title: Category:Book:Àlŏ, Jonathan!


text:
Cookbook:Liberian Cassava Leaf Soup

Liberian cassava leaf soup is a delicious and hearty dish that is widely enjoyed in Liberia. Made with cassava leaves, meat, and an assortment of vegetables, this soup is a flavorful and nutritious meal that is perfect for gatherings and special occasions.

Ingredients

 * 2 pounds cassava leaves, fresh or frozen
 * 1 pound meat (beef, chicken, or fish), cut into bite-sized pieces
 * 1 onion, finely chopped
 * 2–3 cloves of garlic, minced
 * 1 piece of ginger, grated
 * 2–3 Scotch bonnet chile peppers, finely chopped
 * 2 tablespoons palm oil
 * 4–5 cups chicken broth or water
 * 1 sweet potato, peeled and diced
 * 1 plantain, peeled and sliced
 * Salt, to taste
 * Ground black pepper, to taste

Equipment

 * Cutting board
 * Knife
 * Large pot
 * Wooden spoon

Procedure

 * 1) If using fresh cassava leaves, wash them thoroughly and remove any tough stems. If using frozen cassava leaves, thaw them according to the package instructions.
 * 2) In a large pot, heat the palm oil over medium heat.
 * 3) Add the chopped onion, minced garlic, and grated ginger to the pot. Sauté until the onion becomes translucent and fragrant.
 * 4) Stir in the chopped Scotch bonnet peppers and cook for a few minutes to release the flavors.
 * 5) Add the meat to the pot and cook until it is browned on all sides.
 * 6) Pour in the chicken broth or water and bring the mixture to a simmer. Cover the pot and let the meat cook for about 20–25 minutes, or until it is tender.
 * 7) Add the diced sweet potato and sliced plantain to the pot. Let the soup simmer for another 10–15 minutes, or until the vegetables are cooked through.
 * 8) Stir in the cassava leaves and let the soup simmer for an additional 45 minutes to 1 hour, stirring occasionally to prevent sticking.
 * 9) Season the soup with salt and ground black pepper to taste. Adjust the seasoning according to your preference.
 * 10) Remove the pot from the heat and let the soup rest for a few minutes before serving.

Notes, tips, and variations

 * Cassava leaves can be found in African or international grocery stores. If unavailable, you can substitute with spinach or other leafy greens, but the taste will be different.
 * The longer the cassava leaf soup cooks, the more flavorful it becomes. It is traditionally simmered for several hours to develop its rich taste.
 * This soup is often served with rice or fufu, a starchy side dish made from cassava, plantains, or other ingredients.
 * Cassava leaves are a good source of vitamins A and C, as well as calcium and iron.
 * The meat and vegetables in the soup provide protein, vitamins, and minerals.

title: Cookbook:Liberian Cassava Leaf Soup


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Cookbook:Liberian Fried Fish

Liberian fried fish is a popular and delicious dish in Liberia. Made with fresh fish and a flavorful spice blend, this dish is crispy on the outside and tender on the inside, making it a delightful meal for seafood lovers.

Ingredients

 * 2 pounds fresh fish (tilapia, snapper, or any firm white fish)
 * 1 cup all-purpose flour
 * 1 teaspoon salt
 * ½ teaspoon ground black pepper
 * ½ teaspoon paprika
 * ½ teaspoon garlic powder
 * ½ teaspoon onion powder
 * ½ teaspoon cayenne pepper (optional)
 * ½ cup buttermilk
 * Vegetable oil, for frying

Equipment

 * Cutting board
 * Knife
 * Large bowl
 * Deep frying pan or pot
 * Tongs or slotted spoon
 * Paper towels

Procedure

 * 1) Clean and gut the fish, removing any scales and innards. Rinse the fish thoroughly under cold running water and pat them dry with paper towels.
 * 2) In a large bowl, mix the all-purpose flour, salt, ground black pepper, paprika, garlic powder, onion powder, and cayenne pepper (if using).
 * 3) Pour the buttermilk into another bowl.
 * 4) Dip each fish into the buttermilk, allowing any excess to drip off, and then coat the fish with the seasoned flour mixture, pressing the flour onto the fish to adhere.
 * 5) Heat about 1 inch of vegetable oil in a deep frying pan or pot over medium-high heat. To test if the oil is hot enough, drop a small piece of bread into the oil; it should sizzle and turn golden brown.
 * 6) Carefully place the coated fish in the hot oil, working in batches if necessary to avoid overcrowding the pan.
 * 7) Fry the fish for about 3–4 minutes per side, or until they are golden brown and cooked through. Use tongs or a slotted spoon to flip the fish during frying.
 * 8) Remove the fried fish from the oil and place them on a plate lined with paper towels to drain any excess oil.
 * 9) Serve the fish hot, with your favorite side dishes like plantains, rice, or salad.

Notes, tips, and variations

 * You can adjust the level of spiciness by increasing or decreasing the amount of cayenne pepper in the seasoning mixture.
 * For a gluten-free version, you can use cornmeal or rice flour instead of all-purpose flour.
 * Make sure the oil is hot enough before frying to ensure that the fish comes out crispy and not greasy.
 * Leftover fried fish can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, place the fish in the oven at 350°F (175°C) for a few minutes until warmed through.
 * Fish is a rich source of protein and essential omega-3 fatty acids.

title: Cookbook:Liberian Fried Fish


text:
Cookbook:Liberian Fufu

Liberian fufu is a staple food in Liberia and many other West African countries. It is made from starchy vegetables like cassava, yams, or plantains, which are boiled, pounded, and formed into a smooth, dough-like consistency. Fufu is typically served with various soups and stews, making it a versatile and satisfying dish.

Ingredients

 * 2 pounds cassava, yams, or plantains
 * Water

Equipment

 * Large pot
 * Potato masher or pestle and mortar

Procedure

 * 1) Peel and cut the cassava, yams, or plantains into chunks, and place them in a large pot.
 * 2) Add enough water to cover the vegetables, and bring the pot to a boil over high heat.
 * 3) Reduce the heat to medium and let the vegetables simmer until they are tender and easily pierced with a fork.
 * 4) Drain the water from the cooked vegetables, and transfer them to a large bowl.
 * 5) Use a potato masher, or mortar and pestle to pound the vegetables into a smooth, thick paste. You can also use a stand mixer or food processor for this step.
 * 6) Continue pounding and kneading the mixture until it forms a smooth and stretchy dough-like consistency. This process may take some time and effort, but it is essential for achieving the right texture.
 * 7) Once the fufu has reached the desired consistency, shape it into small balls or serve it as a large mound on a serving platter.
 * 8) Serve with various soups and stews. It can be used as a utensil to scoop up the soup or stew.

Notes, tips, and variations

 * To enhance the flavor, you can add a pinch of salt or other seasonings to the cooked vegetables before pounding.
 * Some people prefer their fufu to be softer, while others prefer it to be firmer. Adjust the amount of pounding and kneading to achieve your desired texture.
 * Leftover fufu can be stored in the refrigerator for up to 2 days. To reheat, steam it or place it in a microwave for a few minutes until warmed through.
 * Fufu is naturally gluten-free and can be enjoyed by those with gluten sensitivities.

title: Cookbook:Liberian Fufu


text:
Cookbook:Peri-Peri Chicken

Peri-peri chicken is a mouth-watering and spicy African chicken dish. It is very easy to prepare and can be made using an oven or grill. It goes well with fried plantains, mashed potatoes, and salad.

Ingredients

 * 2 small red bell peppers
 * 5 small bird's eye chillies (adjust to your taste)
 * 5 medium-size garlic cloves
 * 1 medium-size onion
 * 2 tablespoons dried thyme
 * 2 tablespoons black pepper
 * 3 teaspoons salt or to taste
 * 3 tablespoons paprika
 * ½ cup vinegar
 * 1 medium-size lemon, juiced
 * ¾ cup olive oil
 * 2 chicken bouillon cubes, crushed
 * 2½ lbs chicken quarters

Procedure

 * 1) Blend together the red bell pepper, bird's eye chillies, garlic cloves, onion, thyme, black pepper, salt or to your taste, paprika, vinegar, lemon juice, olive oil, and bouillon cubes to make a marinade.
 * 2) Pour the marinade over the chicken in a large bowl. Use your hands to massage the marinade into the chicken, then cover the bowl and leave it in the fridge for at least 1 hour  and up to overnight. The longer it marinates, the better the flavor.
 * 3) Arrange the chicken in a baking pan, and pour the marinade over it.
 * 4) Bake in a preheated 350 °F oven for 30 minutes, basting the chicken periodically. Flip the chicken over and bake for another 30 minutes.
 * 5) Turn on the broiler of your oven, and broil the chicken for about 3–5 minutes to char it.
 * 6) Serve hot.

Notes, tips, and variations

 * You can wear disposable gloves when mixing the marinade with the chicken, especially it your hands are very sensitive to hot pepper.
 * If desired, you can use a grill to cook the chicken.

title: Cookbook:Peri-Peri Chicken


text:
Cookbook:Liberian Fried Plantains with Beans

Liberian fried plantains with beans is a popular and delicious dish in Liberia. It combines the sweet and savory flavors of ripe plantains with the heartiness of cooked beans. This dish can be served as a main course or as a side dish, and it's perfect for any occasion.

Ingredients

 * 3 ripe plantains
 * Vegetable oil, for frying
 * 1 onion, finely chopped
 * 2 cloves of garlic, minced
 * 1 cup cooked beans (black-eyed peas or kidney beans)
 * 1 teaspoon ground paprika
 * ½ teaspoon ground black pepper
 * Salt, to taste

Equipment

 * Large frying pan
 * Slotted spoon

Procedure

 * 1) Peel the ripe plantains and cut them into diagonal slices, about ½ inch thick.
 * 2) In a large frying pan, heat vegetable oil over medium-high heat.
 * 3) Fry the plantain slices in batches until they are golden brown and crispy on both sides. Use a slotted spoon to transfer the fried plantains to a plate lined with paper towels to drain any excess oil.
 * 4) In the same frying pan, sauté the chopped onion and minced garlic until they become translucent and fragrant.
 * 5) Add the cooked beans to the pan and mix well with the onions and garlic.
 * 6) Season the beans with ground paprika, ground black pepper, and salt to taste. Stir to coat the beans evenly with the spices.
 * 7) Cook the bean mixture for a few minutes until it is heated through.
 * 8) Serve the fried plantains alongside the seasoned beans and enjoy this delightful and flavorful Liberian dish.

Notes, tips, and variations

 * Adjust the seasoning according to your taste preferences. You can add other spices like cayenne pepper or thyme for extra flavor.
 * If you prefer a sweeter taste, you can sprinkle a little brown sugar on the fried plantains before serving.
 * This dish can be served as a main course with rice or as a side dish with grilled or fried fish or meat.
 * Leftover fried plantains and beans can be stored in an airtight container in the refrigerator for up to 2 days. Reheat before serving.
 * Beans are rich in protein, dietary fiber, and various nutrients such as iron and folate.


text:
Cookbook:Liberian Collard Greens Stew

Liberian collard green stew is a hearty and flavorful dish that is a staple in Liberian cuisine. Made with tender collard greens and a rich tomato-based sauce, this stew is both nutritious and delicious. It can be served as a main course with rice or bread, and it's perfect for sharing with family and friends.

Ingredients

 * 2 tablespoons vegetable oil
 * 1 onion, finely chopped
 * 2 cloves of garlic, minced
 * 1 tomato, diced
 * 1 red bell pepper, diced
 * 1 green bell pepper, diced
 * 1 teaspoon ground paprika
 * ½ teaspoon ground cayenne pepper (optional, for heat)
 * 1 bunch of fresh collard greens, washed and chopped
 * Salt, to taste
 * 2 cups vegetable broth (or water)

Equipment

 * Large pot
 * Cutting board
 * Knife

Procedure

 * 1) In a large pot, heat the vegetable oil over medium heat.
 * 2) Add the chopped onion and minced garlic to the pot. Sauté until the onion becomes translucent and the garlic becomes fragrant.
 * 3) Stir in the diced tomato, red bell pepper, and green bell pepper. Cook for a few minutes until the vegetables are softened.
 * 4) Add the chopped collard greens to the pot and mix well with the sautéed vegetables.
 * 5) Season the stew with ground paprika, ground cayenne pepper (if using), and salt to taste. Stir to coat the collard greens and vegetables with the spices.
 * 6) Pour in the vegetable broth (or water) to the pot, ensuring that the collard greens are well covered.
 * 7) Cover the pot and let the stew simmer on low heat for about 30–40 minutes, or until the collard greens are tender and flavorful.
 * 8) Taste and adjust the seasoning if needed, adding more salt or spices according to your preference.
 * 9) Serve as a main dish with rice or bread, and enjoy.

Notes, tips, and variations

 * You can add other vegetables like carrots or sweet potatoes to the stew for extra flavor and nutrition.
 * For a richer taste, you can add some coconut milk to the stew during cooking.
 * Leftover stew can be stored in an airtight container in the refrigerator for up to 3 days. Reheat before serving.

Nutrition

 * Collard greens are a good source of vitamins A, C, and K, as well as calcium and iron.
 * The variety of vegetables in this stew provides a range of vitamins, minerals, and dietary fiber.

title: Cookbook:Liberian Collard Greens Stew


text:
Cookbook:Liberian Butter Rice

Liberian butter rice is a flavorful and comforting dish that is a popular staple in Liberian cuisine. Made with aromatic ingredients and cooked in butter, this rice dish has a rich and delicious taste that pairs well with a variety of proteins and vegetables. It's a versatile side dish that can be served on its own or as an accompaniment to other Liberian dishes.

Ingredients

 * 2 cups long-grain rice
 * 4 cups chicken broth (or vegetable broth)
 * 1 onion, finely chopped
 * 2 cloves of garlic, minced
 * 2 tablespoons butter
 * 1 bay leaf
 * Salt, to taste
 * Black pepper, to taste
 * Fresh parsley or cilantro, chopped (for garnish)

Equipment

 * Large pot with a lid
 * Cutting board
 * Knife

Procedure

 * 1) Rinse the rice thoroughly under cold water until the water runs clear. Drain the rice and set it aside.
 * 2) In a large pot, melt the butter over medium heat.
 * 3) Add the chopped onion and minced garlic to the pot. Sauté until the onion becomes translucent and the garlic becomes fragrant.
 * 4) Stir in the drained rice and coat it well with the buttery mixture.
 * 5) Pour in the broth and add the bay leaf to the pot. Season with salt and black pepper to taste. Stir well.
 * 6) Bring the mixture to a boil, then reduce the heat to low. Cover the pot with the lid and let the rice simmer for about 15–20 minutes, or until all the liquid is absorbed and the rice is cooked and fluffy.
 * 7) Remove the pot from the heat and let the rice rest for a few minutes before fluffing it with a fork.
 * 8) Garnish with chopped fresh parsley or cilantro before serving.

Notes, tips, and variations

 * For a richer taste, you can use chicken broth instead of vegetable broth.
 * You can add some diced vegetables like carrots or peas to the rice for extra flavor and color.
 * Leftover rice can be stored in an airtight container in the refrigerator for up to 3 days. Reheat before serving.
 * Liberian butter rice complements various proteins and vegetables, making it a versatile and tasty addition to your meals.

title: Cookbook:Liberian Butter Rice


text:
Cookbook:Liberian Meat Sauce

Liberian meat sauce is a hearty and savory sauce that adds a burst of flavor to a variety of dishes. Made with tender pieces of meat and simmered in a rich tomato-based sauce, this Liberian sauce is a popular accompaniment to rice, pasta, or other starches. It's a versatile sauce that can be customized with different spices and herbs to suit your taste preferences.

Ingredients

 * 2 tablespoons palm oil
 * 1 onion, finely chopped
 * 2 cloves of garlic, minced
 * 1 pound meat (beef, chicken, or fish), cut into small pieces
 * 2 cups chicken broth or water
 * 1 tomato, diced
 * 1 bell pepper, diced
 * 1 hot pepper, chopped (optional, for heat)
 * 1 teaspoon ground cayenne pepper
 * Salt, to taste

Equipment

 * Large pot
 * Cutting board
 * Knife

Procedure

 * 1) In a large pot, heat the palm oil over medium heat.
 * 2) Add the chopped onion and minced garlic to the pot. Sauté until the onion becomes translucent and the garlic becomes fragrant.
 * 3) Add the bite-sized pieces of meat to the pot. Cook until the meat is browned on all sides.
 * 4) Stir in the diced bell pepper and carrot.
 * 5) Pour in the tomato sauce and chicken broth. Add the bay leaf to the pot.
 * 6) Season the sauce with salt and black pepper to taste. Stir well.
 * 7) Bring the sauce to a boil, then reduce the heat to low. Cover the pot with the lid and let the sauce simmer for about 30 minutes to allow the flavors to meld and the meat to become tender.
 * 8) Taste and adjust the seasoning if needed, adding more salt or other spices according to your preference.
 * 9) Remove the pot from the heat and let the Liberian Meat Sauce rest for a few minutes before serving.

Notes, tips, and variations

 * You can use any type of meat you prefer, such as beef, chicken, or pork.
 * Feel free to add your favorite herbs and spices to enhance the flavor of the sauce.
 * Liberian Meat Sauce can be served over rice, pasta, or other starches for a delicious and satisfying meal.
 * The sauce is a good source of protein from the meat.

title: Cookbook:Liberian Meat Sauce


text:
Cookbook:Liberian Fried Sweet Potato Puffs

Liberian fried sweet potato puffs are delightful and flavorful snacks that make a perfect treat for any occasion. Made with mashed sweet potatoes, these puffs are seasoned with a blend of spices and herbs, giving them a unique taste that will keep you coming back for more. They are fried to golden perfection, creating a crispy exterior with a soft and creamy interior.

Ingredients

 * 2 large sweet potatoes, boiled and mashed
 * 1 egg, lightly beaten
 * ¼ cup all-purpose flour
 * 1 teaspoon baking powder
 * ½ teaspoon salt
 * ¼ teaspoon black pepper
 * ¼ teaspoon ground cinnamon
 * ¼ teaspoon ground nutmeg
 * ¼ teaspoon cloves
 * Vegetable oil, for frying

Equipment

 * Large pot or deep-fryer
 * Mixing bowl
 * Potato masher or fork
 * Slotted spoon
 * Paper towels

Procedure

 * 1) In a large mixing bowl, combine the mashed sweet potatoes with the beaten egg.
 * 2) In a separate bowl, whisk together the all-purpose flour, baking powder, salt, black pepper, ground cinnamon, ground nutmeg, and cloves.
 * 3) Gradually add the dry ingredients to the sweet potato mixture, stirring until well combined.
 * 4) Heat vegetable oil in a large pot or deep-fryer to 350°F (175°C).
 * 5) Using a spoon or cookie scoop, carefully drop spoonfuls of the sweet potato mixture into the hot oil.
 * 6) Fry the sweet potato puffs in batches for about 3–4 minutes or until they are golden brown and crispy.
 * 7) Remove the fried puffs from the oil using a slotted spoon, and place them on a plate lined with paper towels to drain any excess oil.
 * 8) Serve warm as a snack or appetizer.

Notes, tips, and variations

 * You can adjust the seasoning according to your taste preferences. Add more spices or herbs for a bolder flavor.
 * These sweet potato puffs can be served with your favorite dipping sauce, such as ketchup or aioli.
 * Leftover sweet potato puffs can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven or microwave before serving.
 * Sweet potatoes are a good source of vitamins, minerals, and fiber.


text:
Cookbook:Liberian Roasted Corn

Liberian roasted corn is a simple and delicious street food that captures the essence of Liberia's culinary delights. This delightful treat is made by roasting fresh corn over an open flame until it develops a smoky and charred flavor. Liberians often enjoy roasted corn as a snack or side dish, especially during gatherings or festivals.

Ingredients

 * Fresh corn on the cob

Equipment

 * Grill or open flame (charcoal grill, gas grill, or campfire)

Procedure

 * 1) Preheat the grill or set up an open flame (charcoal grill, gas grill, or campfire).
 * 2) Remove the husks and silk from the fresh corn on the cob, leaving the base intact for easy handling.
 * 3) Place the corn on the grill or directly over the open flame.
 * 4) Rotating the corn occasionally to ensure even cooking and prevent burning, roast the corn for about 10–15 minutes or until the kernels are tender and have developed a slightly charred appearance.
 * 5) Once the corn is roasted to your desired level, remove it from the grill or flame.
 * 6) Serve hot and enjoy as a flavorful snack or side dish.

Notes, tips, and variations

 * For added flavor, you can brush the corn with butter or oil before roasting. Some Liberians also sprinkle chili powder or other spices on the roasted corn for extra kick.
 * Liberian roasted corn is often served with a variety of toppings, such as salt, pepper, or grated cheese.
 * This recipe can also be made with corn still in the husks. Simply soak the corn in water for about 30 minutes before roasting to prevent the husks from catching fire.
 * Liberian roasted corn is best enjoyed immediately after roasting while it is still warm and full of flavor.

title: Cookbook:Liberian Roasted Corn


text:
Cookbook:Kanya (Liberian Okra Soup)

Kanya is a flavorful and hearty okra soup that hails from Liberia. This delicious soup is made with fresh okra, chicken or fish, and a blend of aromatic spices. It is a beloved dish in Liberian cuisine and is often served with rice or fufu for a satisfying and comforting meal.

Ingredients

 * 2 tablespoons palm oil
 * 1 onion, finely chopped
 * 2 cloves of garlic, minced
 * 1 pound chicken or fish, cut into pieces
 * 2 cups chicken broth or water
 * 1 tomato, diced
 * 2 cups fresh okra, sliced
 * 1 teaspoon ground cayenne pepper
 * Salt, to taste

Equipment

 * Large pot
 * Cutting Board
 * Knife

Procedure

 * 1) In a large pot, heat the palm oil over medium heat.
 * 2) Add the chopped onions and minced garlic to the pot. Sauté until the onions are soft and translucent.
 * 3) Add the chicken or fish pieces to the pot and cook until they are browned on all sides.
 * 4) Pour in the chicken or fish broth and bring the mixture to a simmer.
 * 5) Add the sliced okra to the pot and stir well to combine with the other ingredients.
 * 6) Let the soup simmer for about 20 minutes or until the okra is tender and cooked through.
 * 7) Stir in the ground crayfish, ground pepper, and salt to taste. Adjust the seasoning according to your preference.
 * 8) Continue to simmer the soup for another 5 minutes to allow the flavors to meld together.
 * 9) Remove the pot from the heat and let the Kanya rest for a few minutes before serving.

Notes, tips, and variations

 * You can customize this soup by adding other vegetables like spinach, bell peppers, or tomatoes.
 * Some variations of Kanya include the addition of smoked fish or shrimp for added flavor.
 * This soup can be made with any type of meat, such as beef or goat, according to your preference.
 * Kanya is traditionally served with rice or fufu, but it can also be enjoyed on its own as a hearty stew.

Nutrition

 * Okra is a good source of fiber, vitamins, and minerals.
 * Chicken and fish are rich in protein and essential nutrients.

title: Cookbook:Kanya (Liberian Okra Soup)


text:
Cookbook:Liberian Eggplant Stew

Liberian eggplant stew is a delectable dish that highlights the unique flavors of eggplant in Liberian cuisine. This hearty stew is made with tender eggplant, savory meat or fish, and a medley of aromatic spices. It is a popular and comforting meal in Liberia, often served with rice or fufu.

Ingredients

 * 2 tablespoons palm oil
 * 1 onion, finely chopped
 * 2 cloves of garlic, minced
 * 1 pound meat (beef, chicken, or goat), cut into pieces, or fish (tilapia or catfish), cleaned and gutted
 * 2 cups chicken broth or water
 * 1 tomato, diced
 * 1 bell pepper, diced
 * 1 hot pepper, chopped (optional, for heat)
 * 1 teaspoon ground pepper
 * 2 large eggplants, peeled and diced
 * Salt, to taste

Equipment

 * Large pot
 * Cutting board
 * Knife

Procedure

 * 1) In a large pot, heat the palm oil over medium heat.
 * 2) Add the chopped onions and minced garlic to the pot. Sauté until the onions are soft and translucent.
 * 3) If using meat, add the meat pieces to the pot and cook until they are browned on all sides.
 * 4) Pour in the chicken broth or water and bring the mixture to a simmer.
 * 5) Add the diced tomato, bell pepper, and chopped hot pepper (if using) to the pot. Stir well to combine with the other ingredients.
 * 6) Gently add the diced eggplant to the pot and stir to incorporate with the other ingredients.
 * 7) Season the stew with ground pepper and salt to taste. Adjust the seasoning according to your preference.
 * 8) Let the stew simmer for about 20–25 minutes or until the eggplant is tender and cooked through.
 * 9) Stir occasionally during cooking to prevent sticking and to ensure even cooking.
 * 10) Remove the pot from the heat and let the stew rest for a few minutes before serving.

Notes, tips, and variations

 * You can add other vegetables like carrots, okra, or spinach to the stew for added nutrition and flavor.
 * If using fish, be sure to remove any bones before adding it to the stew.
 * This stew can be made with any type of meat or fish according to your preference.
 * Liberian eggplant stew can be enjoyed as a standalone dish or served with rice, fufu, or bread.
 * Eggplant is a low-calorie vegetable and is a good source of fiber, vitamins, and minerals.

title: Cookbook:Liberian Eggplant Stew


text:
User talk:2605:BA00:A128:4B9:9D6E:91B9:82FB:CB97

You cannot edit for 14 days 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 04:49, 24 July 2023 (UTC)


text:
Cookbook:Braai (South African Barbecue)

Braai is a cultural grilled meat common in South Africa, similar to America's barbecue. It is usually prepared at family gatherings and parties

Ingredients

 * Meat or seafood, cleaned and cut into chunks
 * Black pepper
 * Ginger
 * Curry powder
 * Virgin olive oil

Equipment

 * Grill
 * Wood
 * Skewers
 * Firelighter

Procedure

 * 1) Rub the meat or seafood with the pepper, ginger, and curry powder. Let rest for 1 hour.
 * 2) Thread the meat on skewers and brush with olive oil.
 * 3) Grill over a wood fire, and turning the meat until brown and dry.

Note, tips, and variation

 * Compared to barbecue, braai is made at a lower pace at family gathering.
 * The host is referred to as the 'braaimaster"
 * There are two types of braais in South Africa: the "chop'ndop" braai where the guest bring their own meat and wine while the host provide the rest. The other type is "bring'n braai", the guest is coming with their food while the host provide only fire.
 * Braai is not just about grilling meat; it is a whole experience and a way of connecting in South Africa.

title: Cookbook:Braai (South African Barbecue)


text:
Cookbook:Tchari (Jollof Rice)

Tchari, also known as jollof rice, is a popular West African dish that is enjoyed in various countries across the region, including Nigeria, Ghana, Senegal, and many others. This vibrant and colorful one-pot rice dish is cooked in a rich tomato-based sauce, infused with an array of spices and vegetables, resulting in a savory and aromatic meal that is perfect for gatherings, celebrations, and everyday feasting.

Ingredients

 * 2 tablespoons vegetable oil
 * 1 large onion, finely chopped
 * 3 cloves of garlic, minced
 * 1 teaspoon minced ginger
 * 3–4 ripe tomatoes, blended
 * 1 red bell pepper
 * 1 green bell pepper, blended
 * 2–3 Scotch bonnet or habanero peppers
 * 1 teaspoon thyme
 * 1 teaspoon curry powder
 * 1 teaspoon paprika
 * 1 teaspoon ground nutmeg
 * 1 bay leaf
 * 2–3 cups chicken or vegetable broth (or water)
 * 2 cups long-grain parboiled rice
 * 1 cup frozen mixed vegetables (e.g. peas, carrots, corn)
 * Salt
 * Pepper
 * 1 tablespoon butter (optional)

Equipment

 * Large pot
 * Wooden spoon or spatula for stirring
 * Blender or food processor
 * Knife and cutting board for chopping vegetables
 * Measuring cups and spoons
 * Plate and fork for serving

Procedure

 * 1) Heat the vegetable oil in the large pot over medium heat. Add the chopped onions and sauté until they become translucent.
 * 2) Add the minced garlic and grated ginger to the pot, and cook for about 1 minute until fragrant.
 * 3) Stir in the blended or finely chopped tomatoes, red and green bell peppers, and blended Scotch bonnet peppers. Cook the mixture for 10–15 minutes, stirring occasionally, until the sauce thickens and the oil starts to separate.
 * 4) Add the thyme, curry powder, paprika, ground nutmeg, and bay leaf to the sauce. Stir well to ensure the spices are evenly distributed.
 * 5) Rinse the rice thoroughly in cold water until the water runs clear. Drain the excess water.
 * 6) Add the rice to the pot with the sauce, stirring gently to coat the rice with the flavorful mixture.
 * 7) Pour in the chicken or vegetable broth (or water) into the pot. The liquid level should be about 1 inch above the rice. Season with salt and pepper to taste.
 * 8) Bring the mixture to a boil, then reduce the heat to low. Cover the pot with the lid, ensuring it is tightly sealed to trap steam inside.
 * 9) Let the rice simmer for about 20–25 minutes or until the rice is tender and fully cooked. Avoid opening the lid too frequently, as this may interfere with the cooking process. If the liquid is absorbed before the rice is fully cooked, add a little more water or broth as needed.
 * 10) Once the rice is cooked, add the frozen mixed vegetables to the pot. Stir them gently into the rice.
 * 11) Optionally, add a tablespoon of butter for extra richness. Stir it into the rice until it melts.
 * 12) Remove the pot from the heat and let it sit, covered, for a few minutes to allow the flavors to meld.
 * 13) Fluff the rice with a fork and serve hot, garnished with fresh herbs if desired.

title: Cookbook:Tchari (Jollof Rice)


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Cookbook:Riz Gras (West African Fried Rice)

Riz gras is a popular and flavorful rice dish enjoyed in West Africa. This versatile recipe typically consists of cooked rice stir-fried with an array of vegetables, meats, and aromatic spices. The combination of ingredients creates a harmonious blend of textures and flavors, making it a satisfying meal that can be enjoyed on its own or as a side dish.

Ingredients

 * 2 cups long-grain rice
 * 2 tablespoons vegetable oil
 * 1 onion, chopped
 * 2 cloves of garlic, minced
 * 1 cup mixed vegetables (carrots, peas, corn, bell peppers, etc.), diced
 * 1 cup cooked meat (chicken, shrimp, beef, or tofu; optional), diced
 * 2 eggs, lightly beaten
 * 3 tablespoons soy sauce
 * 1 teaspoon sesame oil
 * Salt
 * Chopped green onions

Equipment

 * Large skillet
 * Wooden spoon or spatula
 * Large pot
 * Cutting board
 * Knife
 * Bowls for ingredient preparation
 * Whisk (for beating eggs)
 * Stovetop

Procedure

 * 1) Rinse the rice thoroughly under cold water until the water runs clear.
 * 2) In a pot, add the rinsed rice and the appropriate amount of water, following the package instructions.
 * 3) Bring the water to a boil, then reduce the heat to low, cover with a tight-fitting lid, and let the rice simmer for the recommended cooking time (usually around 15–20 minutes or as per package instructions).
 * 4) Once cooked, fluff the rice with a fork and set it aside.
 * 5) Heat a small amount of vegetable oil in the skillet or wok over medium heat.
 * 6) Pour the lightly beaten eggs into the pan, and scramble them until cooked through.
 * 7) Remove the scrambled eggs from the pan, and set them aside.
 * 8) In the same skillet or wok, add more vegetable oil if needed, and heat it over medium-high heat.
 * 9) Add the onion and garlic, and sauté until the onion turns translucent and the garlic is fragrant.
 * 10) Add the mixed vegetables and cooked meat (if using) to the skillet, and stir-fry until they are tender and heated through.
 * 11) Add the cooked rice to the skillet and stir-fry with the vegetables and meat until everything is well combined.
 * 12) Pour the soy sauce, and oyster sauce (if using) over the rice mixture and mix well to evenly coat the rice.
 * 13) Season with salt and pepper according to your taste. Drizzle the sesame oil over the fried rice and give it a final toss to enhance the flavor.
 * 14) Garnish with chopped green onions, cilantro, and prepared scrambled eggs.
 * 15) Transfer to a serving dish and enjoy it hot.


text:
User:MythsOfAesop

Cookbook ideas

 * Energyballs,, there are many sorts of them but we have our own recipe. Inspired by Cookbook:Chokladboll (Swedish Chocolate Balls).

The cereal breakfast for 2 people

 * Cookbook:Kefir
 * Cookbook:Breakfast Cereal
 * tomatoes
 * full-grain bread, butter and cheese

equipment
 * 2 bowls and 2 spoons
 * 2 plates

title: User:MythsOfAesop


text:
User:TBreesy54

User: TransBreesy54

title: User:TBreesy54


text:
User talk:TBreesy54

Welcome
Welcome, TBreesy54!

If you have any questions, you can ask in the assistance reading room or possibly contact me personally. —Justin ( koavf ) ❤T☮C☺M☯ 22:31, 24 July 2023 (UTC)

title: User talk:TBreesy54


text:
Cookbook:Bredie (South African Mutton Stew)

Bredie is a South African stew made with mutton. Bredie means stew in Africa, and the word originated from Malaysia.

Ingredients

 * Mutton, cubed
 * Flour
 * Oil
 * Onion, chopped
 * Bay leaves
 * Salt
 * Black pepper
 * Ginger
 * Cinnamon stick
 * Cloves
 * Potato, cut in chunks
 * Lentils (optional)
 * Cauliflower (optional), cut in chunks

Equipment

 * Saucepan
 * Bowl

Procedure

 * 1) Toss mutton cubes with flour.
 * 2) Heat a few tablespoons of oil in a pot over medium heat. Add the meat, and brown on all sides.
 * 3) Transfer lamb to a plate, and add onion to the reserving drippings in the pan. Cook until translucent.
 * 4) Return the lamb to the pot, along with the bay leaves, salt, black pepper, ginger, cinnamon, and cloves. Cover with water and allow to simmer for 1 hour and 15 minutes.
 * 5) Add potatoes, cauliflower, and lentils. Continue cooking for about 45 minutes until soft.

Note, tips, and variations

 * Use fresh spices to bring out good flavour.
 * For better flavor, leave stew in the fridge for 2 or more days before serving.


text:
Category:CS1 Swedish-language sources (sv)

__HIDDENCAT__


text:
User:Doctorbeak

A parrot that likes chess, physics, astronomy and math

title: User:Doctorbeak


text:
User talk:Doctorbeak

Welcome
Welcome, Doctorbeak!

If you have any questions, you can ask in the assistance reading room or possibly contact me personally. —Justin ( koavf ) ❤T☮C☺M☯ 17:24, 25 July 2023 (UTC)

title: User talk:Doctorbeak


text:
Canadian Refugee Procedure/44-53 - Loss of Status and Removal

IRPA Sections 44-53
Sections 44-53 of the Immigration and Refugee Protection Act read: DIVISION 5 Loss of Status and Removal

Report on Inadmissibility

Preparation of report 44 (1) An officer who is of the opinion that a permanent resident or a foreign national who is in Canada is inadmissible may prepare a report setting out the relevant facts, which report shall be transmitted to the Minister.

Referral or removal order (2) If the Minister is of the opinion that the report is well-founded, the Minister may refer the report to the Immigration Division for an admissibility hearing, except in the case of a permanent resident who is inadmissible solely on the grounds that they have failed to comply with the residency obligation under section 28 and except, in the circumstances prescribed by the regulations, in the case of a foreign national. In those cases, the Minister may make a removal order.

Conditions (3) An officer or the Immigration Division may impose any conditions, including the payment of a deposit or the posting of a guarantee for compliance with the conditions, that the officer or the Division considers necessary on a permanent resident or a foreign national who is the subject of a report, an admissibility hearing or, being in Canada, a removal order.

Conditions — inadmissibility on grounds of security (4) If a report on inadmissibility on grounds of security is referred to the Immigration Division and the permanent resident or the foreign national who is the subject of the report is not detained, an officer shall also impose the prescribed conditions on the person.

Duration of conditions (5) The prescribed conditions imposed under subsection (4) cease to apply only when (a) the person is detained; (b) the report on inadmissibility on grounds of security is withdrawn; (c) a final determination is made not to make a removal order against the person for inadmissibility on grounds of security; (d) the Minister makes a declaration under subsection 42.1(1) or (2) in relation to the person; or (e) a removal order is enforced against the person in accordance with the regulations.

IRPA Section 45: Admissibility Hearing by the Immigration Division
Admissibility Hearing by the Immigration Division

Decision 45 The Immigration Division, at the conclusion of an admissibility hearing, shall make one of the following decisions: (a) recognize the right to enter Canada of a Canadian citizen within the meaning of the Citizenship Act, a person registered as an Indian under the Indian Act or a permanent resident; (b) grant permanent resident status or temporary resident status to a foreign national if it is satisfied that the foreign national meets the requirements of this Act; (c) authorize a permanent resident or a foreign national, with or without conditions, to enter Canada for further examination; or (d) make the applicable removal order against a foreign national who has not been authorized to enter Canada, if it is not satisfied that the foreign national is not inadmissible, or against a foreign national who has been authorized to enter Canada or a permanent resident, if it is satisfied that the foreign national or the permanent resident is inadmissible.

IRPA Section 46: Loss of Status
Loss of Status

Permanent resident 46 (1) A person loses permanent resident status (a) when they become a Canadian citizen; (b) on a final determination of a decision made outside of Canada that they have failed to comply with the residency obligation under section 28; (c) when a removal order made against them comes into force; (c.1) on a final determination under subsection 108(2) that their refugee protection has ceased for any of the reasons described in paragraphs 108(1)(a) to (d); (d) on a final determination under section 109 to vacate a decision to allow their claim for refugee protection or a final determination to vacate a decision to allow their application for protection; or (e) on approval by an officer of their application to renounce their permanent resident status.

Effect of renunciation (1.1) A person who loses their permanent resident status under paragraph (1)(e) becomes a temporary resident for a period of six months unless they make their application to renounce their permanent resident status at a port of entry or are not physically present in Canada on the day on which their application is approved.

Effect of ceasing to be citizen (2) A person becomes a permanent resident if he or she ceases to be a citizen under (a) paragraph 10(1)(a) of the Citizenship Act, as it read immediately before the coming into force of section 8 of the Strengthening Canadian Citizenship Act, other than in the circumstances set out in subsection 10(2) of the Citizenship Act, as it read immediately before that coming into force; (b) subsection 10(1) of the Citizenship Act, other than in the circumstances set out in section 10.2 of that Act; or (c) subsection 10.1(3) of the Citizenship Act, other than in the circumstances set out in section 10.2 of that Act.

IRPA Section 47: Temporary resident
Temporary resident 47 A foreign national loses temporary resident status (a) at the end of the period for which they are authorized to remain in Canada; (b) on a determination by an officer or the Immigration Division that they have failed to comply with any other requirement of this Act; or (c) on cancellation of their temporary resident permit.

IRPA Section 48: Enforcement of Removal Orders
Enforcement of Removal Orders

Enforceable removal order 48 (1) A removal order is enforceable if it has come into force and is not stayed.

Effect (2) If a removal order is enforceable, the foreign national against whom it was made must leave Canada immediately and the order must be enforced as soon as possible.

In force 49 (1) A removal order comes into force on the latest of the following dates: (a) the day the removal order is made, if there is no right to appeal; (b) the day the appeal period expires, if there is a right to appeal and no appeal is made; and (c) the day of the final determination of the appeal, if an appeal is made.

In force — claimants (2) Despite subsection (1), a removal order made with respect to a refugee protection claimant is conditional and comes into force on the latest of the following dates: (a) the day the claim is determined to be ineligible only under paragraph 101(1)(e); (b) in a case other than that set out in paragraph (a), seven days after the claim is determined to be ineligible; (c) if the claim is rejected by the Refugee Protection Division, on the expiry of the time limit referred to in subsection 110(2.1) or, if an appeal is made, 15 days after notification by the Refugee Appeal Division that the claim is rejected; (d) 15 days after notification that the claim is declared withdrawn or abandoned; and (e) 15 days after proceedings are terminated as a result of notice under paragraph 104(1)(c) or (d).

48(2): The removal order must be enforced as soon as possible
Discretionary relief for those facing deportation is also available through requests for deferrals of removal. The power is based on subsection 48(2) of the IRPA, which states that "[i]f a removal order is enforceable, the foreign national against whom it was made must leave Canada immediately and the order must be enforced as soon as possible". The idea is that enforcement of the removal order is not "possible" if it would mean refoulement. Upon request, a removals officer must consider whether the individual has offered «new» evidence not previously assessed before the IRB or in a PRRA application that they would be exposed to "a risk of death, extreme sanction or inhumane treatment" if deported.

IRPA Section 50: Stay
Stay 50 A removal order is stayed (a) if a decision that was made in a judicial proceeding — at which the Minister shall be given the opportunity to make submissions — would be directly contravened by the enforcement of the removal order; (b) in the case of a foreign national sentenced to a term of imprisonment in Canada, until the sentence is completed; (c) for the duration of a stay imposed by the Immigration Appeal Division or any other court of competent jurisdiction; (d) for the duration of a stay under paragraph 114(1)(b); and (e) for the duration of a stay imposed by the Minister.

Void — permanent residence 51 A removal order that has not been enforced becomes void if the foreign national becomes a permanent resident.

No return without prescribed authorization 52 (1) If a removal order has been enforced, the foreign national shall not return to Canada, unless authorized by an officer or in other prescribed circumstances.

Return to Canada (2) If a removal order for which there is no right of appeal has been enforced and is subsequently set aside in a judicial review, the foreign national is entitled to return to Canada at the expense of the Minister.

Regulations

Regulations 53 The regulations may provide for any matter relating to the application of this Division, and may include provisions respecting (a) conditions that may or must be imposed, varied, or cancelled, individually or by class, on permanent residents and foreign nationals; (a.1) the form and manner in which an application to renounce permanent resident status must be made and the conditions that must be met before such an application may be approved; (b) the circumstances in which a removal order shall be made or confirmed against a permanent resident or a foreign national; (c) the circumstances in which status may be restored; (d) the circumstances in which a removal order may be stayed, including a stay imposed by the Minister and a stay that is not expressly provided for by this Act; (e) the effect and enforcement of removal orders, including the consideration of factors in the determination of when enforcement is possible; (f) the effect of a record suspension under the Criminal Records Act on the status of permanent residents and foreign nationals and removal orders made against them; and (g) the financial obligations that may be imposed with respect to a removal order.


text:
Cookbook talk:Liberian Meat Sauce

Missing ingredients
@Sylvesterchukwu04 the procedure here mentions ingredients that aren't included in the ingredient section. I've marked the recipe as incomplete. —Kittycataclysm (discuss • contribs) 17:33, 25 July 2023 (UTC)

title: Cookbook talk:Liberian Meat Sauce


text:
Cookbook talk:Kanya (Liberian Okra Soup)

Missing ingredients
@Sylvesterchukwu04 this recipe has ingredients in the procedure that are not included in the ingredient list. I'm marking the recipe as incomplete. —Kittycataclysm (discuss • contribs) 17:47, 25 July 2023 (UTC)


text:
Cookbook:Ifisashi (Zambian Peanut and Spinach Stew)

Ifisashi is a delicious and hearty Zambian stew made with a flavorful combination of peanuts and spinach. This nutritious dish is a staple in Zambian cuisine and is often served with nshima, a popular Zambian side dish made from cornmeal.

Ingredients

 * 1 tablespoon vegetable oil
 * 1 medium onion, finely chopped
 * 2 cloves of garlic, minced
 * 1 tablespoon vegetable oil
 * 1 medium tomato, diced
 * 1 green bell pepper, diced
 * 1 red bell pepper, diced
 * 2 cups raw shelled and skinned peanuts
 * 1 teaspoon ground cayenne pepper
 * 1 teaspoon ground cumin
 * ½ teaspoon ground paprika
 * Salt, to taste
 * 2 cups fresh spinach, chopped

Equipment

 * Large pot
 * Blender or food processor
 * Cutting board
 * Knife

Procedure

 * 1) In a large pot, heat the vegetable oil over medium heat.
 * 2) Add the chopped onion and minced garlic to the pot. Sauté until the onions are soft and translucent.
 * 3) Add the diced tomato, green bell pepper, and red bell pepper to the pot. Cook until the vegetables are tender.
 * 4) Meanwhile, in a blender or food processor, blend the shelled peanuts until they form a smooth paste. You may need to add a little water to achieve the desired consistency.
 * 5) Add the peanut paste to the pot with the cooked vegetables. Stir well to combine.
 * 6) Pour in enough water to reach your desired consistency for the stew. Stir to mix the water with the peanut and vegetable mixture.
 * 7) Season the stew with ground cayenne pepper, ground cumin, ground paprika, and salt to taste. Adjust the seasoning according to your preference.
 * 8) Let the stew simmer for about 15–20 minutes, stirring occasionally, to allow the flavors to meld and the stew to thicken.
 * 9) Add the chopped spinach to the pot and stir to incorporate it into the stew. Cook for an additional 5 minutes until the spinach wilts and becomes tender.
 * 10) Remove the pot from the heat and let the stew rest for a few minutes before serving.

Notes, tips, and variations

 * Ifisashi is traditionally served with nshima, a thick cornmeal porridge that complements the flavors of the stew.
 * You can add other vegetables like eggplant or okra to the stew for added taste and nutrition.
 * For a creamier texture, you can blend some of the cooked vegetables along with the peanut paste before adding it back to the pot.
 * Peanuts are a good source of protein, healthy fats, and various vitamins and minerals.
 * Spinach is rich in iron, calcium, and vitamin K.


text:
Cookbook:Biltong (Zambian Dried and Salted Meat)

Biltong is a popular Zambian snack that consists of dried and salted meat. It is similar to beef jerky but has its unique flavor and preparation method. Biltong is a favorite among Zambians and is often enjoyed as a savory and protein-rich snack.

Ingredients

 * ¼ cup salt
 * 2 tablespoons ground coriander
 * 2 tablespoons ground black pepper
 * 1 tablespoon brown sugar
 * 1 teaspoon ground cayenne pepper (adjust to your desired level of spiciness)
 * 1 pound lean beef or game meat, very thinly sliced
 * ¼ cup vinegar (white or apple cider vinegar)
 * ¼ cup water

Equipment

 * Butcher's hooks or kitchen hooks
 * Butcher's twine or string
 * Airtight container

Procedure

 * 1) In a bowl, mix together the salt, ground coriander, ground black pepper, brown sugar, and ground cayenne pepper to create the biltong spice blend.
 * 2) Dip each slice of meat in the vinegar, then coat them with the spice blend. Make sure each slice is evenly covered with the spices.
 * 3) Once all the meat slices are coated, place them in a single layer on a clean surface and let them marinate for about 30 minutes to allow the flavors to penetrate the meat.
 * 4) After marinating, use the butcher's hooks or kitchen hooks to hang the meat slices on a drying rack or any suitable hanging space with good circulation. Make sure to leave space between each slice for air circulation.
 * 5) Allow the meat to air-dry for about 3–5 days, depending on the desired level of dryness. The biltong is ready when it is dry to the touch and has a chewy texture.
 * 6) Once the biltong is dried to your preference, store it in an airtight container to maintain its freshness.

Notes, tips, and variations

 * Biltong can be made using various types of meat, such as beef, game meat, or even ostrich meat, depending on availability and preference.
 * Adjust the amount of cayenne pepper according to your taste preference for spiciness.
 * For a more traditional drying method, you can use a biltong box or dehydrator to dry the meat.
 * Biltong is a high-protein snack.
 * It is a great on-the-go snack and a delicious way to enjoy preserved meat.


text:
Cookbook:Zambian Beans and Rice

Zambia beans and rice is a wholesome staple in Zambian cuisine. This flavorful combination of beans and rice is a complete and satisfying meal, often enjoyed by families across Zambia.

Ingredients

 * 2 tablespoons vegetable oil
 * 1 onion, finely chopped
 * 2 cloves of garlic, minced
 * 1 tomato, diced
 * 1 hot pepper, chopped (optional, for heat)
 * 1 cup rice
 * 1 cup dried beans (black-eyed peas or kidney beans), soaked overnight
 * 4 cups water
 * Salt, to taste

Equipment

 * Large pot
 * Wooden spoon or ladle
 * Strainer or colander

Procedure

 * 1) In a large pot, heat the vegetable oil over medium heat.
 * 2) Add the chopped onion and minced garlic to the pot. Sauté until the onions are soft and translucent.
 * 3) Add the diced tomato and chopped hot pepper (if using) to the pot. Cook until the tomatoes are soft and slightly reduced.
 * 4) Drain and rinse the soaked beans, then add them to the pot with the sautéed vegetables.
 * 5) Pour in the water and season with salt to taste. Stir well to combine all the ingredients.
 * 6) Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer for about 1–1.5 hours, or until the beans are tender and fully cooked. Stir occasionally during cooking to prevent sticking and to ensure even cooking of the beans.
 * 7) In a separate pot, cook the rice according to  your preferred method.
 * 8) Once the beans are tender and the rice is cooked, serve hot. You can mix the beans and rice together or serve them side by side on the plate.

Notes, tips, and variations

 * You can add other vegetables like carrots or bell peppers to the dish for added flavor and nutrition.
 * For a creamier texture, you can mash some of the cooked beans and mix them with the rice.
 * Zambian beans and rice can be served as a standalone meal or accompanied by a side of vegetables or salad.
 * The addition of vegetables provides essential vitamins and minerals, making it a well-balanced dish.

title: Cookbook:Zambian Beans and Rice


text: Category:Zambian recipes

title: Category:Zambian recipes


text:
Cookbook:Chikanda (Zambian Orchid Sausage)

Chikanda is a unique and flavorful Zambian snack made from the roots of the chikanda orchid plant. Also known as "African sausage" or "African polony", Chikanda is popular in Zambia and is often enjoyed as a tasty and energizing treat.

Ingredients

 * 2 cups water (for boiling the chikanda roots)
 * 1 cup dried and ground wild orchid tubers (chikanda roots)
 * 1 cup groundnuts (peanuts)
 * ½ cup rice, cooked
 * ½ cup water (for mixing with the groundnuts)
 * 1 onion, finely chopped
 * 2 cloves of garlic, minced
 * 1 hot pepper, chopped (optional, for heat)
 * 1 teaspoon ground cayenne pepper
 * 1 teaspoon ground cumin
 * Salt, to taste

Equipment

 * Large pot
 * Blender or food processor
 * Wooden spoon or spatula

Procedure

 * 1) In a pot, bring 2 cups of water to a boil. Add the dried and ground chikanda roots to the boiling water. Boil for about 30 minutes to soften them.
 * 2) While the chikanda roots are boiling, toast the groundnuts in a dry pan over medium heat until they are slightly browned and aromatic.
 * 3) Allow the boiled chikanda roots and the roasted groundnuts to cool down to room temperature.
 * 4) In a blender or food processor, grind the roasted groundnuts into a fine powder. Add ½ cup of water to the groundnuts and blend to form a smooth paste.
 * 5) In the same blender or food processor, blend the cooked rice until it becomes a smooth paste.
 * 6) In a large bowl, mix together the ground chikanda, groundnut paste, and rice paste. Use your hands or a wooden spoon to combine the ingredients thoroughly.
 * 7) Add the chopped onion, minced garlic, and chopped hot pepper (if using) to the mixture. Mix well.
 * 8) Season the chikanda mixture with ground cayenne pepper, ground cumin, and salt to taste. Adjust the seasoning according to your preference.
 * 9) Take a handful of the chikanda mixture and roll it into a sausage shape using your hands.
 * 10) Repeat the process until all the mixture is used up, forming several chikanda sausages.
 * 11) Place the chikanda sausages on a clean surface or plate and allow them to dry and firm up for about 3 to 4 hours.
 * 12) Once the chikanda sausages have dried and firmed up, they are ready to be served.

Notes, tips, and variations

 * Chikanda is traditionally made from the roots of the wild orchid plant, but it can be challenging to find the authentic chikanda roots outside of Zambia. As a substitute, you can use arrowroot or cassava flour, but the taste and texture may vary.
 * Some variations of chikanda include the addition of ground dried fish or meat for extra flavor and protein.
 * Chikanda is best enjoyed fresh, but it can be stored in an airtight container in the refrigerator for a few days.


text:
History of wireless telegraphy and broadcasting in Australia/Topical/Legislation/C1915A00033

Wireless Telegraphy Act 1915
The Wireless Telegraphy Act 1915 simply and concisely amended the Wireless Telegraphy Act 1905 to substitute all instances of "The Postmaster-General" with a generic reference to "the Minister for the time being administering the Act". This was necessary to accommodate the imminent transfer of control of matters pertaining to wireless telegraphy from the Postmaster-General's Department to the Department of Navy, as deemed necessary by the Government as a result of the commencement of the First World War. But also in the future, any further transfer of wireless control to any other Department.

Resources
A comprehensive summary of matters pertaining to the Wireless Telegraphy Act 1915 has not yet been prepared, however the following resources have been assembled in preparation:

 * Research - Wireless Telegraphy Act 1915 - Summary of research to date

 * FRLI - Wireless Telegraphy Act 1915 - Transcription of the instrument from the Federal Register of Legislative Instruments

 * Transcriptions and Notes - Wireless Telegraphy Act 1915 - More than 10 transcriptions and notes, primarily from the NLA's Trove

 * Photos and other graphics - Wireless Telegraphy Act 1915 - Nothing uploaded as yet, no material identified as yet

 * Incubator of Wikipedia Article on Wireless Telegraphy Act 1915 - Coming real soon now!

Internet Material
No significant articles specifically about the Wireless Telegraphy Act 1915 and in the public domain have yet been identified


text:
History of wireless telegraphy and broadcasting in Australia/Topical/Legislation/C1915A00033/FRLI

WIRELESS TELEGRAPHY.
No. 33 of 1915.

An Act to amend the Wireless Telegraphy Act 1905.

[Assented to 6th September, 1915.]

BE it enacted by the King’s Most Excellent Majesty, the Senate, and the House of Representatives of the Commonwealth of Australia, as follows:—

Short title and citation.
1.—(1.)	This Act may be cited as the Wireless Telegraphy Act 1915.

(2.)	The Wireless Telegraphy Act 1905, as amended by this Act, may be cited as the Wireless Telegraphy Act 1905–1915.

Substitution of “Minister for the time being &c.” for “Postmaster-General.”
2.	Sections four, five, and six of the Wireless Telegraphy Act 1905 are amended by omitting the words “The Postmaster-General” and inserting in their stead the words “the Minister for the time being administering the Act”.


text:
History of wireless telegraphy and broadcasting in Australia/Topical/Legislation/C1919A00004

Wireless Telegraphy Act 1919
Although wireless telephony had been the subject of experiments in Australia since the early 1900s (most notably by Henry Sutton, callsign XLM), by 1919 there was considerable public interest in wireless telephony, with demonstrations most notably by AWA. The Wireless Telegraphy Act 1905-1915 most likely extended to cover wireless telephony also, but to remove all doubt, the Act was simply and concisely amended to extend the definition of wireless telegraphy to include telephonic communication also. Thus the Australian Government asserted complete control of both wireless telegraphy and the emerging technology of wireless telephony.

Resources
A comprehensive summary of matters pertaining to the Wireless Telegraphy Act 1919 has not yet been prepared, however the following resources have been assembled in preparation:

 * Research - Wireless Telegraphy Act 1919 - Summary of research to date

 * FRLI - Wireless Telegraphy Act 1919 - Transcription of the instrument from the Federal Register of Legislative Instruments

 * Transcriptions and Notes - Wireless Telegraphy Act 1919 - More than 10 transcriptions and notes, primarily from the NLA's Trove

 * Photos and other graphics - Wireless Telegraphy Act 1919 - Nothing uploaded as yet, no material identified as yet

 * Incubator of Wikipedia Article on Wireless Telegraphy Act 1919 - Coming real soon now!

Internet Material
No significant articles specifically about the Wireless Telegraphy Act 1919 and in the public domain have yet been identified


text:
History of wireless telegraphy and broadcasting in Australia/Topical/Legislation/C1919A00004/FRLI

WIRELESS TELEGRAPHY.
No. 4 of 1919.

An Act to amend Section Two of the Wireless Telegraphy Act 1905–1915.

[Assented to 8th September, 1919.]

BE it enacted by the King’s Most Excellent Majesty, the Senate, and the House of Representatives of the Commonwealth of Australia, as follows:—

Short title and citation.
1.—(1.)	This Act may be cited as the Wireless Telegraphy Act 1919.

(2.)	The Wireless Telegraphy Act 1905–1915, as amended by this Act, may be cited as the Wireless Telegraphy Act 1905–1919.

Interpretation.
2.	Section two of the Wireless Telegraphy Act 1905–1915 is amended by inserting in the definition of “Wireless telegraphy”, after the word “telegraphic”, the words “or telephonic”.


text:
Simple Guide to Minecraft/Manual of Style

Page names
Begin all pages names with "Simple Guide to Minecraft/"

When referring to something within dimensions, start the page name with "Simple Guide to Minecraft/Overworld" "Simple Guide to Minecraft/Nether" or "Simple Guide to Minecraft/The End" depending on the dimension.

To link to the Minecraft Wiki, use template to generate the template you see at the side.


text:
User:Joel Angiolillo

Weston, MA

title: User:Joel Angiolillo


text:
User:AshtonTameirao317

iOS 8 / Yosemite

 * Basic Latin
 * Latin Supplement
 * Latin Extended-A
 * Latin Extended-B
 * IPA Extensions
 * Spacing Modifier Letters
 * Combining Diacritical Marks
 * Greek and Coptic
 * Cyrillic
 * Cyrillic Supplement
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 * Ethiopic Supplement
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 * Khmer Symbols
 * Phonetic Extensions
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 * Combining Diacritical Marks Supplement
 * Latin Extended Additional
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 * Dingbats
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 * Supplemental Arrows-A
 * Braille Patterns
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 * Supplemental Mathematical Operators
 * Miscellaneous Symbols and Arrows
 * Latin Extended-C
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 * Supplemental Punctuation
 * CJK Radicals Supplement
 * Kangxi Radicals
 * Ideographic Character Description
 * CJK Punctuation
 * Hiragana
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 * CJK Unified Ideographs Extension-A
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 * Latin Extended-D
 * Hangul Syllables
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 * Private Use Area
 * CJK Compatibility Ideographs
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 * Arabic Presentation Forms-B
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 * Miscellaneous Symbols and Pictographs
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 * CJK Unified Ideographs Extension-B
 * CJK Unified Ideographs Extension-C
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 * CJK Compatibility Ideographs Supplement
 * Tags
 * Variation Selectors Supplement

iOS 10 / Sierra

 * Nko
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 * Playing Cards
 * Enclosed Alphanumeric Supplement
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 * Alchemical Symbols
 * Supplemental Symbols and Pictographs
 * CJK Unified Ideographs Extension-E

iOS 12 / Mojave

 * Arabic Extended-A
 * Common Indic Number Forms
 * Myanmar Extended-B
 * Latin Extended-E
 * Osage
 * Chakma
 * Early Dynastic Cuneiform
 * Musical Symbols

iOS 14 / Big Sur

 * Georgian Extended
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 * Duployan
 * Shorthand Format Controls
 * Glagolitic Supplement
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 * Symbols and Pictographs Extended-A

iOS 16 / Ventura

 * Unified Canadian Aboriginal Syllabics Extended
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 * Small Kana Extension (iOS 17.4)
 * Nyiakang Puachue Hmong
 * Arabic Mathematical Alphabetic Symbols (Removed on iOS 16.4)
 * CJK Unified Ideographs Extension-F
 * CJK Unified Ideographs Extension-G

iOS 18 / Hoshima

 * Arabic Extended-B
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 * Indic Siyaq Numbers
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title: User:AshtonTameirao317


text:
Cookbook:Zambian Fish Stew

Zambian fish stew is a delightful and flavorful dish that showcases the rich taste of fish in Zambian cuisine. This stew is made with tender fish pieces cooked in a savory tomato-based sauce with a blend of aromatic spices. It's a popular and comforting meal in Zambia, often served with nshima or rice.

Ingredients

 * 2 tablespoons vegetable oil
 * 1 onion, finely chopped
 * 2 cloves of garlic, minced
 * 1 tomato, diced
 * 1 green bell pepper, diced
 * 1 red bell pepper, diced
 * 1 hot pepper (optional, for heat), chopped
 * 1 pound fish (e.g. tilapia, catfish, or any firm white fish), cut into pieces
 * 1 cup fish stock
 * 1 teaspoon ground cayenne pepper
 * 1 teaspoon ground paprika
 * 1 teaspoon ground cumin
 * 1 teaspoon ground coriander
 * 1 teaspoon salt

Equipment

 * Large pot
 * Cutting board
 * Knife
 * Wooden spoon

Procedure

 * 1) In a large pot, heat the vegetable oil over medium heat.
 * 2) Add the chopped onion and minced garlic to the pot. Sauté until the onions are soft and translucent.
 * 3) Add the diced tomato, green bell pepper, and red bell pepper to the pot. Cook until the vegetables are tender.
 * 4) Pour in the fish stock or water and bring the mixture to a simmer.
 * 5) Gently place the fish pieces into the pot, making sure they are submerged in the liquid.
 * 6) Season the stew with ground cayenne pepper, ground paprika, ground cumin, ground coriander, and salt. Stir well to distribute the spices.
 * 7) Cover the pot and let the stew simmer for about 15–20 minutes, or until the fish is cooked through and flakes easily with a fork.
 * 8) Taste the stew and adjust the seasoning if needed, adding more salt or spices according to your preference.
 * 9) Remove the pot from the heat and let rest for a few minutes before serving.

Notes, tips, and variations

 * Zambian fish stew can be served with nshima, a thick maize meal porridge, or with rice.
 * Feel free to add other vegetables like okra or spinach to the stew for added taste and nutrition.
 * If you prefer a spicier stew, you can increase the amount of hot pepper or add some ground chile powder.
 * Fish is an excellent source of protein, omega-3 fatty acids, and various essential nutrients.
 * The combination of vegetables and aromatic spices adds vitamins and antioxidants to the stew.

title: Cookbook:Zambian Fish Stew


text:
Cookbook:Chibwabwa (Zambian Pumpkin Leaves with Groundnut Sauce)

Chibwabwa is a classic Zambian dish that features tender pumpkin leaves in a flavorful groundnut sauce. Also known as pumpkin leaves with peanut sauce, this dish is a delightful combination of nutritious greens and a rich, nutty sauce.

Ingredients

 * 2 tablespoons vegetable oil
 * 1 onion, finely chopped
 * 2 cloves of garlic, minced
 * 1 tomato, diced
 * 1 hot pepper (optional, for heat), chopped
 * 2 cups fresh pumpkin leaves, chopped
 * 1 cup peanuts, roasted and ground into a smooth paste
 * 2 cups water
 * Salt, to taste

Equipment

 * Large pot
 * Blender or food processor
 * Cutting board
 * Knife
 * Wooden spoon

Procedure

 * 1) In a large pot, heat the vegetable oil over medium heat.
 * 2) Add the chopped onion and minced garlic to the pot. Sauté until the onions are soft and translucent.
 * 3) Add the diced tomato and chopped hot pepper (if using) to the pot. Cook until the tomato is soft and tender.
 * 4) In a blender or food processor, blend the roasted peanuts until they form a smooth paste. You may need to add a little water to achieve the desired consistency.
 * 5) Add the peanut paste to the pot with the cooked vegetables. Stir well to combine.
 * 6) Pour in the water and bring the mixture to a gentle simmer.
 * 7) Add the chopped pumpkin leaves to the pot. Stir to incorporate the leaves into the groundnut sauce.
 * 8) Let simmer for about 10–15 minutes, stirring occasionally, until the pumpkin leaves are cooked and tender.
 * 9) Taste the sauce and season with salt according to your preference.
 * 10) Remove the pot from the heat and let rest for a few minutes before serving.

Notes, tips, and variations

 * Chibwabwa is traditionally served with nshima, a thick maize meal porridge that complements the flavors of the dish.
 * You can add other vegetables like okra or spinach to the dish for added taste and nutrition.
 * For extra creaminess, you can blend some of the cooked pumpkin leaves with the groundnut sauce before serving.

Nutrition

 * Pumpkin leaves are rich in vitamins A and C, iron, and calcium.
 * Peanuts provide protein, fats, and various other nutrients.


text:
Cookbook:Chikwanda (Zambian Sweet Potato Stew)

Chikwanda is a Zambian stew that showcases the natural sweetness of sweet potatoes in a rich and savory sauce. This comforting dish is a favorite in Zambian cuisine, combining the earthiness of sweet potatoes with a medley of aromatic spices.

Ingredients

 * 2 tablespoons vegetable oil
 * 1 onion, finely chopped
 * 2 cloves of garlic, minced
 * 1 tomato, diced
 * 1 hot pepper (optional, for heat), chopped
 * 2 large sweet potatoes, peeled and diced
 * 1 carrot, peeled and sliced
 * 2 cups vegetable broth or water
 * 1 teaspoon ground cumin
 * 1 teaspoon ground cayenne pepper
 * ½ teaspoon ground turmeric
 * Salt, to taste

Equipment

 * Large pot
 * Cutting board
 * Knife
 * Wooden spoon

Procedure

 * 1) In a large pot, heat the vegetable oil over medium heat.
 * 2) Add the chopped onion and minced garlic to the pot. Sauté until the onions are soft and translucent.
 * 3) Add the diced tomato and chopped hot pepper (if using) to the pot. Cook until the tomato is soft and tender.
 * 4) Stir in the ground cumin, ground cayenne pepper, and ground turmeric, coating the vegetables with the spices.
 * 5) Add the diced sweet potatoes and sliced carrot to the pot. Mix well with the spiced vegetables.
 * 6) Pour in the vegetable broth or water, ensuring that the sweet potatoes and carrots are mostly submerged.
 * 7) Bring the mixture to a gentle simmer and cover the pot with a lid.
 * 8) Let the stew cook for about 20–25 minutes, stirring occasionally, until the sweet potatoes and carrots are tender and cooked through.
 * 9) Season the stew with salt to taste, adjusting the seasoning according to your preference.
 * 10) Remove the pot from the heat and let the stew rest for a few minutes before serving.

Notes, tips, and variations

 * You can add other vegetables like spinach or bell peppers to the stew for added taste and nutrition.
 * For a creamier texture, you can mash some of the cooked sweet potatoes with a fork and mix them back into the stew.
 * Sweet potatoes are a rich source of vitamins A and C, fiber, and essential minerals.


text:
Cookbook:Chishimba (Zambian Cassava Cake)

Chishimba is a Zambian dessert made from cassava, showcasing the unique flavor of this root vegetable in a sweet and moist cake. This traditional treat is a favorite in Zambian cuisine, often enjoyed on special occasions and gatherings.

Ingredients

 * 2 tablespoons vegetable oil
 * 2 cups grated cassava
 * 1 cup coconut milk
 * 1 cup shredded coconut
 * 1 cup brown sugar
 * 2 large eggs, beaten
 * 1 teaspoon vanilla extract
 * ½ teaspoon ground cinnamon
 * ½ teaspoon ground nutmeg
 * ½ teaspoon baking powder
 * 1 pinch salt h

Equipment

 * Mixing bowl
 * 9-inch round cake pan
 * Mixing spoon
 * Oven

Procedure

 * 1) Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan with vegetable oil.
 * 2) In a mixing bowl, combine the grated cassava, shredded coconut, and brown sugar. Mix well to evenly distribute the ingredients.
 * 3) Add the beaten eggs, coconut milk, vegetable oil, and vanilla extract to the bowl. Mix thoroughly until all the ingredients are well combined.
 * 4) Sprinkle in the ground cinnamon, ground nutmeg, baking powder, and a pinch of salt. Stir the mixture until the spices and baking powder are fully incorporated.
 * 5) Pour the batter into the greased cake pan, smoothing the top with a spatula or the back of a spoon.
 * 6) Place the cake pan in the preheated oven and bake for approximately 40–45 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.
 * 7) Once the chishimba is fully baked, remove it from the oven and let it cool in the cake pan for a few minutes.
 * 8) After cooling slightly, transfer the cake to a wire rack to cool completely before slicing and serving.

Notes, tips, and variations

 * You can enhance the flavor of the chishimba by adding chopped nuts or dried fruits to the batter before baking.
 * This dessert can be enjoyed on its own or served with a scoop of ice cream or a dollop of whipped cream for a delightful treat.


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Cookbook:Lumanda (Zambian Okra Stew)

Lumanda is a flavorful Zambian okra stew that celebrates the unique taste and texture of okra. This vegetarian stew is made with fresh okra pods, tomatoes, onions, and a blend of aromatic spices. It is a delightful dish often enjoyed with nshima, a popular Zambian staple food.

Ingredients

 * 2 tablespoons vegetable oil
 * 1 onion, finely chopped
 * 2 cloves of garlic, minced
 * 1 hot pepper, chopped (remove seeds for less heat)
 * 1 teaspoon ground paprika
 * 1 teaspoon ground cumin
 * ½ teaspoon ground turmeric
 * ½ teaspoon ground coriander
 * 2 cups sliced fresh okra
 * 1 tomato, diced
 * Salt, to taste

Equipment

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

Procedure

 * 1) In a large pot, heat the vegetable oil over medium heat.
 * 2) Add the chopped onion, minced garlic, and chopped hot pepper to the pot. Sauté until the onions are soft and translucent.
 * 3) Stir in the ground paprika, ground cumin, ground turmeric, and ground coriander. Cook for a minute or two to release the flavors of the spices.
 * 4) Add the sliced okra and diced tomato to the pot. Stir well to combine the vegetables with the spice mixture.
 * 5) Season the stew with salt to taste. Adjust the seasoning according to your preference.
 * 6) Reduce the heat to low, cover the pot, and let simmer for about 15–20 minutes, or until the okra is tender and cooked through.
 * 7) Stir occasionally during cooking to prevent sticking and to ensure even cooking of the okra and tomatoes.
 * 8) Once the stew is ready, remove the pot from the heat and let rest for a few minutes before serving.

Notes, tips, and variations

 * For a thicker stew, you can add a spoonful of cornmeal or cassava meal to the pot during cooking.
 * Lumanda is traditionally served with nshima, a stiff maize porridge, but it can also be enjoyed with rice or bread.

title: Cookbook:Lumanda (Zambian Okra Stew)


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Cookbook:Ifinkubala (Zambian Fried Caterpillars)

Ifinkubala is a traditional Zambian delicacy made from fried mopane worms. These protein-rich caterpillars are a popular snack and are often enjoyed with a cold beverage. Fried to a crisp, they offer a unique and crunchy texture.

Ingredients

 * 2 tablespoons vegetable oil
 * 1 cup fresh or dried mopane worms
 * Salt, to taste
 * Ground paprika, for seasoning (optional)

Equipment

 * Frying pan or skillet
 * Tongs or spatula
 * Paper towels

Procedure

 * 1) In a frying pan or skillet, heat the vegetable oil over medium heat.
 * 2) Add the caterpillars to the pan and fry them until they are golden brown and crispy.
 * 3) Use tongs or a spatula to flip the caterpillars and fry them on the other side, ensuring they are evenly cooked.
 * 4) Once the caterpillars are crispy and golden, remove them from the pan and place them on a paper towel-lined plate to absorb any excess oil.
 * 5) Season the fried caterpillars with salt to taste. For extra flavor, you can sprinkle some ground paprika over them.
 * 6) Serve the ifinkubala as a crunchy and unique snack, and enjoy them with a refreshing beverage of your choice.

Notes, tips, and variations

 * Mopane worms can be found in some Zambian markets, or you can also harvest them locally if they are available in your region.
 * Make sure to cook the caterpillars thoroughly to ensure they are safe to eat.
 * This unique snack is best enjoyed when freshly fried, as it may lose its crispiness over time.


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Cookbook:Inswa (Zambian Fried Flying Ants)

Inswa is a traditional Zambian delicacy made from fried flying ants. These nutritious and protein-rich insects are a seasonal delicacy and are enjoyed as a crunchy and flavorful snack.

Ingredients

 * 2 tablespoons vegetable oil
 * 1 cup fresh or dried flying ants
 * Salt, to taste
 * Ground paprika, for seasoning (optional)

Equipment

 * Frying pan or skillet
 * Tongs or spatula

Procedure

 * 1) In a frying pan or skillet, heat the vegetable oil over medium heat.
 * 2) Add the flying ants to the pan and fry them until they are crispy and lightly browned.
 * 3) Use tongs or a spatula to stir and flip the flying ants to ensure they are evenly cooked.
 * 4) Once the flying ants are crispy and golden, remove them from the pan and place them on a paper towel-lined plate to remove any excess oil.
 * 5) Season the fried flying ants with salt to taste. For extra flavor, you can sprinkle some ground paprika over them.
 * 6) Serve as a unique and crunchy snack, and enjoy them with your favorite beverage.

Notes, tips, and variations

 * Flying ants are seasonal, so this delicacy is typically enjoyed during specific times of the year.
 * Make sure to clean the flying ants thoroughly before frying them.
 * Inswa is a traditional and sustainable source of protein in Zambia.