text:
History of wireless telegraphy and broadcasting in Australia/Topical/Archives/NAA/480388

P.193
(start of rectangular stamp) NAVY - 16 - 7551 (end of rectangular stamp)

(start of circular stamp) NAVY OFFICE - MELBOURNE - 18 SEP 1916 (end of circular stamp)

24th May, 1916.

My dear Moloney,

I am in receipt of your letter with one enclosed from Mr Syd Morris, Wireless Operator, Melbourne Station, wherein he brings under notice that, when the new scheme for the wireless service comes into operation it will be necessary for all operators to undergo a medical test.

For your information I desire to inform you that the Rules and Regulations for the new scheme have not yet been ratified by myself and I will take into consideration the points raised by Mr Morris although at this juncture I cannot definitely say what will be decided on.

Yours faithfully,

(Start of stamp) (Sgd) J. A. Jensen (End of stamp)

Parker Moloney, Esq., M.P.,

Federal Parliament House,

Melbourne.

(start hand annotation) Detached from 16/647 L.? E.? G.? 18.9.16 (end hand annotation)

P.207
(start of oval stamp) WIRELESS TELEGRAPH STATION - MELBOURNE - JUN 21 1916 (end of oval stamp)

(start of rectangular stamp) NAVY - 16 - 5221 (end of rectangular stamp)

(start of circular stamp) NAVY OFFICE - MELBOURNE - 21? JUN 1916 (end of circular stamp)

(start of stamp) Referred to Naval Secretary by the Minister - 21 JUN 1916 (end of stamp)

To. The Honorable the Minister for the Navy.

Melbourne.

Sir.

Herewith we beg to submit a synopsis (Ed.: refer Pages 208-210) as requested and regarding which, our deputation will wait upon you, at 3. p.m. Thursday next as arranged by Mr Chanter.

Yours Faithfully

(start signature) S. P. Morris (end signature) - (Ed.: certainly C.P.O. Sydney Paul Francis Morris) (hand annotated £180, likely current salary)

(start signature) F. J. Henderson (end signature) - (Ed.: certainly C.P.O. Frederick James Henderson)

(start signature) H. G. Selfe (end signature) - (Ed.: certainly C.P.O. Harry Giles Turner Selfe) (hand annotated £180, likely current salary)

(start signature) John A. Cooper (end signature) - (Ed.: not yet identified)

(start signature) L. J. Moore (end signature) - (Ed.: certainly C.P.O. Louis James Murphy Moore) (hand annotated £180, likely current salary)

(hand annotated Chanter, Henderson, Censor, Naval section whole C'wealth dissatisfied in salary wos in?)

P.208-210
To the Honorable the Minister for the Navy.

Sir,

On behalf of the Majority of the Staff of the Government Radio Service of Australia, we desire to present the following Petition, protesting against the proposed reorganisation scheme, as per Memorandum 16/647 of 26th. May, from the Naval Secretary.

We respectfully beg to submit the following:-

1. We strongly object to signing on as C.P.O.s, and consider that by so doing, we would be losing the social status we at present enjoy as permanent and exempt Officers of the Professional Division of the Public Service. We think that too much distinction is being made between the Senior and Junior Operators. We desire also to lay stress on the fact that, while not taking an exhalted view of our present positions, we enjoy a certain social standing, which will at once be swept away if we are compelled to wear the uniform of a C.P.O. Further, C.P.O.s have to travel second class when on transfer, whereas at present we travel first. We claim that the rank of Warrant Officer be the lowest granted to any officer at present satisfactorily serving, and point out that at present in the British Navy, Wireless Operators in inferior positions are given Warrant Rank.

2. We also strongly object to the minimum Salary offered, and feel that it is totally inadequate for the work performed by any Wireless Operator, and also to the Salaries offered to Engineer Operators at present in the Service. These men have most responsible duties, and every day are in charge of watches etc, during which they occupy the position of Operator, Censor of all messages and also have in their possession the most important secret and confidential matter. We claim that the minimum for men now in the Service be £204 per Ann. with proportional increases for seniority, and that men in future entering the Service be paid a minimum salary of £180 per Annum. Under the Naval Board's proposal many men would actually receive less than their present total Salary. Taking into consideration the fact that the Senior Officers in the present Service are being offered increases in their salaries to go over to the Navy, we do not understand why the Junior Officers have not been also offered some increase, more especially in view of the fact that many of them were informed, before coming into their present positions under the public service, that they would get an increase of 5/- per week after having served a period of six months. These increases were never paid. We further point out that it is suggested that all increments be paid biennially. Under this system, each Officer receiving an increment would lose the benefit of the first year's increase. We ask that all increments be paid annually, as in all Government Departments, but, providing we are awarded a satisfactory minimum, we do not ask or desire that any further increases be made during the period of the War.

3. With regard to the allowance for Uniforms, we wish to point out that seven Pounds (£7) would not nearly cover requirements for a C.P.O., and consider it absurdly out of proportion to the allowance for other ranks. We propose that C.P.Os. entering the Service receive £15, and Warrant Officers and other Senior Officers, £25, also that £10 per annum be allowed for subsequent upkeep.

4. Regarding general hospital treatment, in event of sickness on northern and western Stations, it is not desirable that Officers should have to occupy the same quarters as the coloured population, and we ask that better conditions be afforded accordingly.

5. While we recognise that exceptional circumstances may arise, making it necessary to work a number of hours in excess of those of ordinary duty, we object to doing this extra work, without being paid Overtime rates for same. On tropical Stations, cases frequently arise, through illness, which would necessitate the application of the foregoing conditions.

6. The retiring age is set down at 57 years for C.P.O. and 60 years for all other ranks. As the retiring age in the Public Service is 65 years, we protest against Officers transferred to the Naval Service being called upon to retire 8 and 5 years earlier respectively.

7. We desire to know our position under Naval organisation regarding freedom of speech and opinion. Recently a Northern Station was informed by the Director for Wireless Telegraphy That no Officer was allowed to express an individual opinion regarding the new scheme. Surely this is a gross injustice?

8. Re Medical examination. We feel it would be unfair to deprive any officer of his present position for now failing to pass a medical test, especially as many of them have served several years in other Federal and State departments, before entering which they passed the different Government Medical Officers. We therefore ask that those officers now serving be exempt from any further medical examination.

9. We desire also to guard the interests of officers who are required to sign on, and consider that no man should be dismissed from the service at any time, unless a reason quite satisfactory be apparent for such dismissal.

P.211-213
Dissatisfaction re proposed permanent transfer of temporary Wireless Operators from the Postmaster General's Department to Department of Navy.

The Naval Secretary

16/3787. The following telegram was received at this Office incorrectly addressed:-

Geraldton 14 1/- 4.50. 15th June 1916. Engineer Operators' Radio, Melbourne. "Will do as suggested. Surmise offers unsatisfactory. Telegraph contemplated action immediately."

2. As will be seen, the operators employed at Radio Stations are evidently contemplating concerted action with a view to obtaining what they consider more satisfactory terms before accepting the individual offers of appointment conveyed in Navy Office circular No. 16/647 of 26th May.

3. I am of the opinion that the operators concerned are labouring under the impression that the Naval Board are more or less a commercial body prepared to bargain, and that the letter referred to is in the nature of a "feeler" circulated to obtain expressions of opinion as to what is considered by the Staff as a satisfactory offer, instead of regarding the letter and offer conveyed therein as a definite, liberal and straightforward Naval Service offer made after careful consideration of the individual cases.

4. Another reason, I believe, for the offers made being regarded by the Station Staff with a certain amount of mistrust arises from the case of the employees of the Amalgamated Wireless (Australasia) Limited which comes before the Arbitration Court within the course of a week or so. In this claim the operators are endeavouring to obtain a minimum rate of pay of £3 per week, with cabin accommodation and rations. The Commonwealth Arbitration Court fixed the wages of the 4th Officer of ships registered and lying in Australian Waters at £13 per month, with accommodation and rations. It is difficult to see the justification for the claim of £3 per week on behalf of wireless operators, who, it is pointed out, pass through a six months' course in the Marconi School, without previous electrical and other qualifications, whereas a 4th Officer whose responsibilities are greater has to serve a period of apprenticeship covering 3 years sea time.

5. At the same time I consider that the present remuneration of Marconi operators which ranges between 25/- and 40/- per week is inadequate, especially as the huge monopoly of the Marconi Company enables that Company to refuse employment to Wireless Operators who have not paid the £25 for their course in Wireless Telegraphy. This is one of the bad features of such and similar monopolies, and it is difficult to combat.

6. This question is, however, being dealt with by me in a separate report, putting forward proposals for the entire Government control of all Wireless Telegraphy installations fitted in ships of the Mercantile Marine registered and trading in Australian Waters.

7. Adverting to the operators employed in Commonwealth Radio Stations, I am quite sure that the liberal offer of permanent employment in the Royal Australian Naval Radio Service is not yet fully appreciated. The chief objection is, I understand, to the C.P.O. Operator rating. They appear ignorant of the fact that a C.P.O. of the Naval Service is a tried man of over eight years' standing, with a training far and above that of the majority of Junior Operators now serving in the Radio Service.

8. Again many of the Staff appear to be entirely unaware that the rank of Warrant and Commissioned Warrant Officer are those which are given to tried and trained men with years of good professional service and experience. From the information gathered I am very much afraid that some of the staff in Radio Stations have been more or less exploited in the past, and induced to accept positions with the promises of rapid promotion, promises which the Department has not been in a position to fulfil.

9. Another aspect is that in any general scheme of reclassification it will be conceded that the employees affected expect, generally, more than that to which they are legally and morally entitled.

10. The Naval organization of the Radio Service is one which has been carefully considered in every detail, and I would strongly advise that it not be departed from. It is not unlikely there may be a few cases deserving of special consideration, or cases requiring some small adjustment in regard to pay, but the general scheme of ranks and ratings should in my opinion be strictly adhered to.

11. In conclusion, I venture to express the opinion that as soon as it is realised that the Naval Board are not engaged in ordinary commercial bargaining with the Staff, but are making offers, definite, liberal and straightforward, then the results should be more promising than those indicated at the present moment.

(start initials) F. G. C. (end initials)

A/Director of Wireless Telegraphy

20 June 1916

P.214-216
(Start Annotation) Submitted by Minister for Navy to Cabinet. Cabinet approved.(End Annotation)

PROPOSAL TO ORGANISE COMMONWEALTH WIRELESS TELEGRAPH SERVICE AS NAVAL ORGANISATION.

In the Radio Service there are 39 permanent employees and 77 temporary. These were administered commonwealth Public Service Act when under the Postmaster General's Department, but as the Public Service Act does not apply to anyone in the Department of the Navy, it is desired to organise the service under the Naval Defence Act.

2. Of course all employees would be consulted beforehand and given the opportunity to adopt the new conditions or otherwise. Any preferring to remain in the Public Service would be absorbed by the Public Service Commissioner in the service as far as possible. It is considered, however, that the change will commend itself to all employees.

3. Particularly as regards temporary employees is some early action necessary. These employees have no fixed agreement and moreover the Department has no hold on them. Recently an operator at Townsville resigned, wishing to join the Australian Imperial Forces. He was informed that operators were scarce and his services could not be spared. He nevertheless left his post, and came away from Townsville. It is apparent that the Department should have some hold on its employees, and under the new scheme they should be signed on for a term and could not claim discharge, which would only be granted if a man's services could be spared, except of course on the expiration of his period of engagement.

4. In war, the Radio Service passes automatically under Naval control. It is desired to organise it now as a Naval Service so that in peace time there will be Naval organisation existing and so on outbreak of war no change will be necessary. On the outbreak of war in 1914 the engineer for Radiotelegraphy was practically placed under orders of Naval Board, and the best use possible was made of the service. Had the staff been trained in Naval signalling procedure better results would have been possible; but it will be apparent that Naval Secret Signalling Codes and instructions cannot be placed in the hands of operators who are not under Naval control. This the Admiralty lay great stress on.

In consequence of this during this war the coding and decoding of all messages from the Fleet has had to be done at Navy Office. This is highly inconvenient as following example will show.

1. Man-of-war sends coded message to Darwin directing collier to remain there until her arrival. 2. This has be sent to Navy Office by land wire for decoding. 3. Navy Office after decoding issues by telegraph instructions to Darwin to retain collier. 4. In the meantime collier has sailed for Thursday Island in accordance with previous orders. 5. Darwin informs Navy Office of (4). 6. Message to man-of-war conveying information as at (4) coded in Navy Office and sent by land wire to Darwin. 7. Above message in code transmitted by Wireless Telegraphy to man-of-war from Darwin.

All this time the man-of-war has been steaming towards Darwin. At least 24 hours is lost and possibly strategic considerations upset. All of which could have been obviated if Darwin had a code book.

5. In England such W/T Stations as are required for the purpose of Naval warfare are under the permanent control of the British Admiralty in peace time.

6. In the United States of America the Wireless Telegraphic Service is under the permanent control of the United States Navy.

7. There are 9 stations now in the Pacific scheme directly under the orders of the Administrator, Rabaul, though under the Navy Department control. The officers in charge and the Operators and Mechanics have at the special urgent urgent request of the Administrator been given Naval Rank and pay as members of the Naval and Military Expeditionary Force. This of course only applies as long as the war lasts.

8. It is considered that the service will be more efficient when operators are governed by Naval rules. There is no "cross talk" of operators under Naval Control. In this way the public will be benefited.

9. A valuable reserve of trained operators will be available in course of time, for as men apply for discharge from the Seagoing Force after 7 years' or more service it will be possible to retain them by placing them in billets ashore. The Fleet will in this way also be benefited by having in the shore stations men who know the ways of the Fleet at sea.

10. So far as salaries are concerned, the existing salaries under Public Service rules will be closely approximated to. The Naval rates of pay at present applying to the Administrative and Instructional Staff of the Navy will be applied to the Radio Service. The cost of the services will not be increased.

11. The new service which it is proposed to call the Royal Australian Navy Radio Service (Shore Stations) will consist at present of the present staff of the Commonwealth Radio Service; they will be enrolled as a separate corps, an auxiliary to but not an integral part of the Royal Australian Navy. They will wear uniform similar to naval uniform with slight difference in badges. There will also be slight variation in nomenclature of ranks.

(Start of annotation) These proposals originally furnished to Naval Board by Director of Radio Service (Cresswell) on 25 Jan 1916. (End of annotation)


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Cookbook:Yamarita (Nigerian Fried Yam)

| Cuisine of Nigeria

Yamarita is a Nigerian dish of battered and fried yam.

Ingredients

 * Yam, peeled and sliced into rectangles
 * Eggs
 * Pepper
 * Salt
 * Seasoning cubes
 * Flour
 * Thyme
 * Curry powder
 * Vegetable oil

Procedure

 * 1) Rinse the yam pieces in water.
 * 2) Bring a pot of water to boil. Add the yam pieces, and boil for a few minutes until the yam is tender.
 * 3) Drain the yams.
 * 4) Combine the eggs, pepper, salt, and seasoning cubes.
 * 5) Combine flour, thyme, and curry. Stir this mixture into the eggs. Add a little water as needed to get a thin batter.
 * 6) Heat vegetable oil in a deep pot. Aim for about 350–375°F.
 * 7) Dip the yam pieces in the batter, and transfer the battered pieces to the hot oil. Fry until golden brown on all sides.
 * 8) Remove yamarita from the oil with a slotted spoon, and drain any remaining oil.
 * 9) Serve hot.

title: Cookbook:Yamarita (Nigerian Fried Yam)


text:
Cookbook:Omi Ukpoka (Nigerian Corn Soup)

| Nigerian Cuisine

Omi ukpoka is a soup common to the Afemai people of Nigeria. It is made with ground dry corn, smoked fish, and a range of herbs. The soup is best eaten immediately after cooking, as the corn will cause it to thicken as it cools. It is is mostly served with pounded yam but can also be served with eba/garri, fufu, or semo. Needless to say, it’s a soup that can fit a budget.

Ingredients

 * Meat
 * Smoked fish
 * Shrimp
 * Seasoning cubes
 * Salt
 * Ground nutmeg
 * Fresh pepper
 * 1 piece uda, ground and de-seeded
 * Palm oil
 * Roughly ground dried corn
 * Ground uziza

Procedure

 * 1) Wash, season, and steam the meat until it is well-cooked.
 * 2) Add the smoked fish, shrimp, seasoning cube, salt, nutmeg, pepper, uda, oil, and water. Let boil for 5 minutes.
 * 3) Lower the heat, and stir in the ground corn. Mix quickly as you add the corn so that lumps do not form.
 * 4) Cook for 5–7 minutes until thickened.
 * 5) Add uziza, and cook for a minute.
 * 6) Serve hot.


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稀神 サグメ

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Cookbook:Ebiripo (Nigerian Mashed Taro)

| Cuisine of Nigeria

Ebiripo is an Ijebu dish of mashed cocoyam. It is often eaten with egusi soup or pepper sauce, but you can eat it with any soup of your choice.

Ingredients

 * Cocoyam tubers, peeled
 * Salt
 * Pepper (optional)
 * Water
 * Moi-moi leaves, cleaned

Procedure

 * 1) Wash the cocoyam thoroughly with salt and water. Grate or blend it into a paste.
 * 2) Season the paste with salt and pepper, and mix well.
 * 3) Scoop the paste into the moi-moi leaves, and wrap them to seal in the mixture.
 * 4) Place a pot on medium heat, and arrange the wrapped parcels in the pot. Add a small amount of water to the pot.
 * 5) Cover the pot, and cook over medium heat for about an hour to steam the ebiripo.
 * 6) Remove, and serve with egusi soup, pepper sauce, or palm oil.

title: Cookbook:Ebiripo (Nigerian Mashed Taro)


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User:TheGarlicBreadstick

Hello! Welcome to my page. I am from Ireland, and my interests include Linguistics, Scouting, Contemporary history, Archiving(hence my interest in Wikipedia and other Wikimedia projects), and various Social justice movements. My preferred pronouns are she/her.

My native language is English, but I also speak a moderate amount of German and Irish. I am also currently learning Mandarin Chinese.

I generally make minor edits(fix grammar, add references, add links to other articles, etc.).

I hope you enjoy your time on my page and have a lovely day!

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Cookbook:Semo (Nigerian Cooked Semolina)

Semo, also called semolina fufu, is a Nigerian swallow eaten with various soups, such as egusi soup, okro soup, efọ̀ riro, and Nigerian èfirin soup. It is nutritious and starchy.

Ingredients

 * Water
 * Semolina flour

Procedure

 * 1) Boil water in a pot.
 * 2) Gradually mix the semolina flour into the boiling water, stirring with a spatula until it forms a smooth and lump-free dough. Stop adding semolina flour when you can no longer stir easily.
 * 3) Stir the semolina mixture vigorously to eliminate any lumps.
 * 4) Once you have a smooth mixture, add a small amount of water to bring it to the desired consistency. Cover the pot, and cook for about 3 minutes.
 * 5) Serve with your soup of choice.


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User:Zebo Hamzaeva 900

= Education in Russia = Would you like to know how Russia's education system works? Well, let's start from the very beginning: in Russia, the education system is divided into three categories: kindergarten, secondary education, and university. One thing you might not know is that kindergarten is NOT compulsory in Russia! People are curious about a number of questions, including: What is the minimum education requirement in Russia? How many days of class are there each week? In the higher education system, do they also have Bachelor's and Master's degrees? How do they grade their students? Here are all the facts and figures you need to know about education in Russia. A great deal of concern has always been shown by Russians for education. According to the Russian Constitution, education is a right. The education system is implemented through secondary schools, vocational schools, and higher education institutions. As well as these, evening courses are available, plus grants and scholarships from the state.

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Historical overview of Education System In Russia
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In case you're willing to pay to guarantee that your child gets a better standard of instruction, at that point you might need to consider enlisting them at a private school. Russia is home to various privately-owned, fee-paying schools, especially within the bigger cities. In spite of the fact that expenses change based on the school and the area, they are by and large very tall. For illustration, essential school classes at Moscow’s Zhukovka Exercise room taken a toll ₽63,000 per month, whereas the Aristos Lyceum in St. Petersburg charges ₽20,000 per month.

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Secondary instruction in Russia is part into two parts. Fundamental common instruction (основное общее образование, osnovnoye obshcheye obrazovaniye) endures for four a long time and closes with the Essential State Examination (Основной государственный экзамен, Osnovnoy gosudarstvenny ekzamen – ОГЭ/OGE). This decides what students can think about amid the ultimate two a long time of their education.After taking this exam, understudies who gotten tall sufficient marks can proceed on to auxiliary general instruction (Среднее общее образование, sredneye obshcheye obrazovaniye), which keeps going for two a long time and comes full circle with the Bound together State Examination (EGE). Other understudies may choose to spend those two a long time in professional instruction.

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Bachelor’s and Master’s degrees
[[File:Distribution of tertiary education.jpg|thumb|572x572px|The Russian Federation has one of the highest tertiary attainment rates across OECD countries, at 63% of 25-34 year-olds compared with the OECD average of 44%.• Participation in formal and/or non-formal education and training is about 14 percentage points higher for tertiary-educated adults than for those who completed upper secondary or postsecondary non-tertiary education.• Enrolment of 3-5 year-olds in early childhood education and care increased from 53% in 2005 to 83% in 2017 (the OECD average in 2017 was 87%). However, spending per student is still low, about half of the OECD average.

• At upper secondary level, vocational programmes are relatively more common in the Russian Federation than in some other OECD countries: in 2017, 46% of Russian first-time upper secondary graduates had a vocational qualification compared to 40% on average across OECD countries.]] The Bakalavr’s degree (Bachelor’s) lasts for at least 4 a long time of full-time ponder. What was unused and astounding for me was that after wrapping up the Bachelor’s degree, understudies can either proceed a Master’s degree within the system of their claim to fame, or select a totally distinctive Master’s degree, which is completely not related to their real degree. A parcel of individuals who arrange on opening up their commerce do a master’s degree in Administration on best of their degree (which is regularly a degree in another field). The Bakalavr’s degree is granted after protecting a Confirmation extend, which was explained beneath the direction of a supervisor, and passing the ultimate exams. For medical understudies the Bachelor’s degree lasts for six a long time. The Magistr’s (Master’s) degree is granted after effectively completing two years’ full-time ponder. In arrange to effectively total the degree, understudies must carry out a year of investigate, get ready and protect a proposal which incorporates an unique commitment and sit last examinations.

Vocational Education system in Russia
Vocational education is the primary level of proficient learning that includes the preparing of capable specialists, by and large on the quality of essential common education.

There are two types of vocational education:

 * Professional Schools
 * Professional Lyceum

Professional Schools
In such educate, instructive programs are focused on at the achievement of proficient capabilities and fundamentally incorporate subjects for particular preparing. The time span of such instructive programs is 1 to 2.5 a long time, taking after the completion of fundamental common instruction which may be a nine-year program, or 1 to 1.5 a long time, taking after the completion of auxiliary (total) common instruction, a eleven-year program. After passing the State last confirmation, graduates of Proficient Schools are granted Confirmations that provide them the correct to hone a calling and it too qualifies them for higher thinks about at non-university level higher education.

Professional Lyceum
After passing the State last confirmation of a Proficient Lyceum, understudies are granted recognitions that authorize them to hone a calling additionally appear that they have gotten auxiliary (total) common instruction. This sort of confirmation gives an get to to college level higher instruction teach to its holders. The term of instructive programs at Proficient Lyceum is 3 a long time, taking after the completion of fundamental common instruction, or 1 to 1.5 a long time, taking after the completion of Auxiliary (total) Common Education.

Support for children with special educational needs (SEN) in Russia
There are a few modes of back accessible for children with extraordinary instructive needs (SEN) in Russia. For occasion, children regarded to have deferred improvement are entitled to extra ‘compensatory’ classes inside standard schools.Meanwhile, those with more extreme learning troubles may go to a ‘corrective’ boarding school (коррекционная школа, korrektsionnaya shkola). These schools acknowledge students between the ages of eight and 21 and point to assist them adjust to life in advanced society, instead of giving an in-depth instruction. There are too a number of specialized schools in Russia that cater to understudies with different physical disabilities. For illustration, there are 80 schools for children with disabled vision, which offer an extra twelfth year of think about and decreased course sizes. In expansion, there are over 200 specialized boarding schools that cater to hearing-impaired understudies.

Russian Educational Policy
The Russian educational framework incorporates both the think about of sciences and the childhood culture, social benchmarks and law behavior of the youthful era. Instructive arrangement in advanced Russia is based on accessibility, significance and common nature of education.

Principles of Education Policy of Russia

 * Expanded individual student improvement considering common human values, recognition and regard of rights and flexibilities;
 * Back of national personalities in spite of the fact that the state approach of social differences;
 * Secondary and higher instruction accessible to all categories of citizens and with no educational cost expense;
 * Combination of open and state schools and colleges administration pointed on their back and improvement;
 * Common education within the entire framework of municipal and state instructive educate;
 * Back of developments, adaptable instructive handle to meet the requests of the labor showcase;
 * Planning on-demand economy pros who will be able to actualize their potential in creating industries.

Educational Technology
Russian colleges that prepare IT masters offer internships in driving universal associations. After such an internship, there'll be no got to figure out how to fill your continue as managers will headhunt you themselves. Other than, concurring to a modern law, worldwide understudies presently have a right to work in Russia whereas examining. Graduates of Russian colleges are esteemed all over the world and hold high-paying positions as designers, web architects, cryptographers, analyzers, and data security engineers. Beginning in 2020, universal pros who graduated from Russian educational institutions and have authoritatively worked for three a long time within the Russian Alliance can apply for citizenship.

One of the most excellent specialized universities in Russia, the National University of Science and Technology MISIS, has propelled a unused programme in Shrewdly Frameworks for Information Processing. It'll prepare experts particularly well known within the setting of worldwide digitalization in all circles of the economy and the far reaching utilize of manufactured insights innovations. Understudies will learn to utilize organize technologies, cloud frameworks, relapse investigation and neural systems, shrewdly frameworks and machine learning calculations to form and create keen cities, and to actualize computerized generation in all businesses. After completing the program, you'll be able gotten to be a commerce examiner or specialist on the implementation of data frameworks in nearly any field. NUST MISIS understudies effectively take part in universal challenges. In November 2020, the university's group won a prize within the Cloud track of the yearly Huawei ICT Competition.

Reference list:

 * 1) Schooling in the new Russia: innovation and change, 1984-95 University of London. School of Slavonic and East European Studies Sutherland, Jeanne  ISBN: 0-333-73699-0
 * 2) Education in Russia past and present: an introductory study guide and select bibliography Muckle, James  ISBN: 0-9517853-2-X
 * 3) Russia's educational system: national report of the Russian Federation  Международная конференция по образованию, 45th, Geneva, 1996  Russian Federation. Ministry of Education
 * 4) Education at a Glance: OECD Indicators (OECD, 2019)
 * 5) The Development and present state of adult education in Russia: national report of the Russian Federation.  Международная конференция по образованию взрослых, 6th, Belém do Pará, Brazil, 2009 [204]  Russian Federation. Ministry of Education and Science
 * 6) Modern Development Strategy of Russian Education.     Flera Gabdulbarovna Mukhametzyanova1, Aleksandr Vladimirovich Morozov2 ,Ramil Ravilovich Khayrutdinov1 , Yulia Mikhailovna Fedorchuk3 & Rita Rinatovna Aminova     Vol. 9, No. 8; 2020

title: User:Zebo Hamzaeva 900


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Cookbook:Jollof Couscous

| Cuisine of Nigeria

Ingredients

 * Vegetable oil
 * Beef, cooked and in bite-sized pieces
 * Onions, chopped
 * Carrot, chopped
 * Red and green bell peppers, chopped
 * Green peas
 * Seasoning cube
 * Salt
 * Sweetcorn kernels
 * Tomatoes, blended
 * Tomato paste
 * Beef stock
 * Instant couscous

Procedure

 * 1) Heat the vegetable oil in a pan. Add chopped beef, and fry until golden brown. Set aside.
 * 2) Add onions and carrots, and fry for a minute.
 * 3) Add the chopped peppers and peas.
 * 4) Add seasoning cubes and salt to taste.
 * 5) Stir in the corn kernels.
 * 6) Transfer the cooked vegetables to a plate, and set aside.
 * 7) Heat some more oil in the same pan, and add the blended tomatoes.
 * 8) Stir in the tomato paste, and fry for 3 minutes.
 * 9) Stir in some beef stock or water.
 * 10) Stir in the couscous, making sure the couscous is well-coated with the sauce. Cover with a lid, remove from the heat, and let rest until the liquid is absorbed.
 * 11) Stir in the cooked beef and cooked vegetables.
 * 12) Serve.

title: Cookbook:Jollof Couscous


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User talk:Lchodorow

Welcome, Lchodorow!

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

--Xania   talk 02:43, 15 May 2022 (UTC)

title: User talk:Lchodorow


text:
User talk:Nigora YO

Please stop copying works from copyrighted websites. If you have permission to use such content you need to prove it. Further violations will result in you being blocked from editing.--Xania   talk 02:49, 15 May 2022 (UTC)

title: User talk:Nigora YO


text:
User talk:StudentMAEDIN

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

title: User talk:StudentMAEDIN


text:
Cookbook:Nigerian Editan Soup

| Cuisine of Nigeria

Editan soup is a vegetable soup eaten by the Efik people of Nigeria. It is made from editan, a bitter leafy vegetable. The preparation of this soup is similar to that of afang soup, but the taste is different.

Ingredients

 * Meat
 * Pepper
 * Seasoning cubes, crushed
 * Salt, for washing and to taste
 * Onion, chopped
 * Stockfish
 * Dryfish
 * Editan leaves (thinly sliced)
 * Waterleaf (finely chopped)
 * Palm oil
 * Ground crayfish

Equipment

 * Pot
 * Stove
 * Bowl
 * Knife

Procedure

 * 1) Season the meat with pepper, seasoning cube, and salt.
 * 2) Put the seasoned meat in a pot with the chopped onion. Cover with water, and cook until the meat is semi-cooked.
 * 3) Add the stockfish and dryfish. Cook until the meat is cooked and the fish is softened—there should be a small amount of rich liquid (stock) remaining.
 * 4) Boil water and add salt. Use the hot salted water to wash the editan leaves, squeezing the leaves in a strainer to remove excess water. Repeat the washing process until the leaves no longer taste bitter.
 * 5) When the meat is cooked, add the waterleaf to the pot. Cook for about 3 minutes
 * 6) Add the drained editan leaves. Stir, cover the pot, and allow to cook for about 5 minutes.
 * 7) Add the palm oil and ground crayfish. Season with seasoning cube, pepper, and salt to taste.
 * 8) Serve the soup with the swallow of your choice.

title: Cookbook:Nigerian Editan Soup


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Talk:International Postage Meter Stamp Catalog/United States of America, Part 3

Two additional labels
In my experience I have witnessed two more shipping labels from USPS that I do not see listed/shown on this page, maybe someone can help with figuring this out First would be a Media Mail label with the letter "M" on the top corner, instead of a black box Second would be a PRSRT mail label with a letter "S" on the top corner, only seen one of those once and have a photo of it, any clue as to where it would be sorted into on this wiki? --MSTVD (discuss • contribs) 06:20, 15 May 2022 (UTC)


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User:Kundanalexzed05

Kundan kumar Singh, known by his professional name, kundan Alexzed is an Indian Actor

Born: 15 January 2005 (age 17 years), katihar,Bihar

title: User:Kundanalexzed05


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Cookbook:Pocho Soup

Pocho soup is a soup from the state of Benue, Nigeria. It is a thin, watery soup featuring meat, palm oil, locust beans, peppers, and seasoning. It can be eaten with rice or any type of swallow.

Ingredients

 * Chile pepper
 * Onion
 * Fermented locust beans
 * Meat
 * Salt
 * Seasoning, as desired
 * Palm oil
 * Water

Equipment

 * Stove
 * Pot
 * Knife
 * Plate
 * Blender

Preparation

 * 1) Blend the chile pepper, onion, and locust beans into a paste.
 * 2) Season the meat with salt and seasonings as desired.
 * 3) Transfer the seasoned meat and pepper paste into a pot.
 * 4) Add some water, and a small amount of palm oil to the pot.
 * 5) Cook over medium heat for few minutes until the meat is done.
 * 6) Adjust seasoning to taste. Add additional water if needed to yield a thin broth.
 * 7) Serve.

title: Cookbook:Pocho Soup


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Cookbook:Ogolale (Mashed Yam and Plantain)

Ogolale, also known as oritobor, is a dish of mashed yam, unripe plantain, and palm oil. It is popular with the people of the Niger Delta.

Ingredients

 * Yam
 * Unripe plantain
 * Salt
 * Palm oil

Procedure

 * 1) Boil the yam and plantain in a pot of salted water until cooked through.
 * 2) Drain the water, and transfer the cooked yam and plantain to a clean container.
 * 3) Use a spoon or spatula to mash the yam and plantain.
 * 4) Mix in the palm oil.
 * 5) Adjust seasoning to taste, and serve.

Notes, tips, and variations

 * Additional ingredients may be added according to taste.


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Cookbook:Funkaso (Hausa Fritter)

Funkaso, also called pinkaso, is a fried food popular among the Hausa people. It can be eaten alone or as an accompaniment to a meal.

Ingredients

 * Whole wheat flour
 * Plain flour
 * Instant dried yeast
 * Salt
 * Warm water
 * Vegetable oil for deep frying

Procedure

 * 1) Combine the flours, yeast, and salt in a bowl.
 * 2) Gradually mix in the warm water until a dough is formed.
 * 3) Cover the mixture tightly. Let rise in a warm place for about 1 hour, until doubled in volume.
 * 4) Gently deflate the dough.
 * 5) Heat the vegetable oil in a deep pot or deep-fryer. Try to aim for about 350–375°F. It should be hot enough for small test piece of dough to float and bubble, but it should not smoke or burn.
 * 6) Use your hands to pull off pieces of dough. Flatten the dough with your palm, and make a hole in the center.
 * 7) Fry the shaped dough in the hot oil until golden brown all over.
 * 8) Remove the finished funkaso with a perforated spoon, and drain away any excess oil.
 * 9) Serve the funkaso as-is or as an accompaniment.

title: Cookbook:Funkaso (Hausa Fritter)


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Cookbook:Nigerian Bokolisa Soup

| Cuisine of Nigeria

Bokolisa soup is a Nigerian draw soup made with bokolisa seeds, native to the Ikale and Ilaje people. Like marugbo soup, bokolisa is best eaten with pupuru.

Ingredients

 * Bokolisa seeds, ground to a powder
 * Palm oil
 * Beef
 * Salt
 * Seasoning cubes
 * Onions
 * Ponmo (cowskin)
 * Dryfish
 * Ground chile pepper
 * Jute leaves, washed and sliced

Procedure

 * 1) Combine the ground bokolisa with palm oil until it forms a smooth paste.
 * 2) Combine the beef, salt, seasoning cubes, and onions in a pot. Cook for 30 minutes, then cover with water.
 * 3) Add the ponmo and dryfish.Cook for 15 minutes.
 * 4) Stir in the chili pepper, salt, seasoning, and jute leaves. Mix gently so the fish doesn't crumble. Cook for 5 minutes.
 * 5) Stir in the bokolisa paste. Cook for 5 minutes, and serve.

title: Cookbook:Nigerian Bokolisa Soup


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Cookbook:Ofe Ujuju (Nigerian Ujuju Soup)

Ofe ujuju is a soup from the southeastern region of Nigeria. It is made with a common leaf called ujuju, and some cooks may add okra or ogbono as well. It can be served with any desired swallow, although eba is a common choice.

Ingredients

 * Ujuju leaves
 * Goat meat, washed
 * Salt
 * Seasoning cubes
 * Cameroon pepper
 * Onion, chopped
 * Stockfish, washed
 * Dryfish, washed
 * Ground crayfish
 * Fermented locust bean
 * Palm oil

Procedure

 * 1) Wash the ujuju leaves thoroughly, and remove the middle ribs.
 * 2) Cook the leaves for a few minutes in boiling water to soften. Drain the water.
 * 3) Transfer drained leaves to a mortar, and mash them uniformly.
 * 4) Combine goat meat, salt, seasoning cubes, pepper, and onion in a pot.
 * 5) Cover with water, and bring to a simmer. Simmer until meat is cooked through.
 * 6) Add the stockfish, dryfish, ground crayfish, and locust beans. Allow to cook for few seconds.
 * 7) Mix in palm oil and the smashed ujuju leaves.
 * 8) Allow to simmer for a few minutes without covering the pot.
 * 9) Remove from heat, and serve hot.


text:
Cookbook:Editan

Editan is a leafy vegetable with the scientific name Lasianthera africana.

Characteristics
Editan is a green leaf with an elongated almond-like shape. It is very bitter in flavor.

Selection and storage
The leaf is available both fresh and dried.

Preparation
Because of the intense bitterness, editan needs to be prepared before use. Typically, the leaves are very finely chopped or sliced, then soaked and rinsed with water to remove excess bitterness. This process is repeated, squeezing the water out each time, until the leaves are palatable. Sometimes salt or an alkaline substance like potash is added during the soaking process.

Use
Editan is used in Nigerian cuisine, especially in editan soup.

title: Cookbook:Editan


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Cookbook:Catfish and Plantain Pepper Soup

| Cuisine of Nigeria

Catfish and plantain pepper soup is prepared by cooking catfish with plantain and adding spices to the mixture.

Ingredients

 * Catfish
 * Chile pepper
 * Fresh pepper (blended)
 * Ehuru
 * Uda
 * Pepper soup spices
 * Ripe plantain, peeled and in pieces
 * Ground crayfish
 * Onions, chopped
 * Seasoning cubes
 * Salt
 * Scent leaf
 * Utazi leaf

Procedure

 * 1) Wash the catfish with salt and hot water to remove the slime.
 * 2) Blend together the chile pepper, fresh pepper, ehuru, uda, and other spices.
 * 3) Heat a pot of water over the fire. Add plantain, and allow to cook for a few minutes.
 * 4) Add the catfish, spice mixture, ground crayfish, onions, seasoning cubes, and salt. Let simmer for about 10–15 minutes.
 * 5) Add the scent leaf and utazi.
 * 6) Remove from heat, and serve hot.


text:
Cognitive Science: An Introduction/What the Senses Have in Common

Introduction to Synesthesia
Synesthesia is a condition in which a person experiences abnormal responses to stimuli, in addition to the typical responses those stimuli would evoke. In simpler words, synesthesia is a condition where one sense is experienced simultaneously but involuntarily with a second sense. While this is a very broad definition, it is difficult to get any more specific since there are over 60 different manifestations of this condition. The most frequent forms are graphemes to colours, time units to colours and sounds to colours. Even with the vast variety of forms, this condition remains difficult to identify. It requires the same, if not more, detailed line of assessment as any other psychological condition. In the same light, the development of synesthesia is considerably complex. Various theories and hypotheses are attempting to explain where it all starts. The research on this condition has been evolving for the last 200 years and continues to develop today.

History
Like many other concepts in science, synesthesia is a constantly developing topic. It was first introduced in the late 18th century by German poet and philosopher, Johann Gottfried Herder. In his Treatise on the Origin of Language, in 1772, he termed it simply as an “obscure feeling”. This was the first of many titles the condition was given over the following century. In 1812 Georg Tobias Ludwig Sachs, a synesthete himself, published his work on the albinism of his sister and himself, along with a mention of some strange phenomenon he was experiencing. His publication did not include a name nor a description of the condition however it did line up with the previous ideas of Herder. At this point, the research on all known synesthetes came down to having strange experiences with colour sensations, therefore the terms used were often derived from the word ‘colour’. The first real clinical term was given by Charles-Auguste-Édouard Cornaz in 1848 and he called it hyperchromatopsy (perception of too many colours). In 1864 it was named pseudochromesthesia by Ernest Chabalier who put more focus on it being a vision interference issue.

It was Jules Antoine Millet who coined the term synesthesia in 1892. However, some research suggests another scientist, Frederic W. H. Myers, who used the term at the same time, may have been the first. From then on, the term synesthesia moved through different languages and was widely accepted everywhere.

Development
Currently, the research on the development of synesthesia is inconclusive. The literature still has not pinpointed an exact reason or cause for the condition. There are genetic theories that imply it is heritable, however, there have been cases with sudden onset of the condition in children and some have it appear in adulthood. It has even been speculated that synesthetic experiences can be learned by training.

Immune Hypothesis
This hypothesis describes how some components of the immune system and central nervous system play an important role in the development of synesthesia. As claimed by this hypothesis, the genes that tend to normal cortical development are also involved in the development of synesthesia. These genes have dual functions for both immune function and altering connectivity. The cross-activation model and the disinhibited feedback model are used to explain how the developmental processes that are tied to cortical connectivity must be largely dependent on the immune system.

Serotonergic Hyperactivity Hypothesis
This hypothesis, in contrast to the immune hypothesis, leads on the basis that excess serotonin in the brain is a cause for synesthesia later in life. This serotonin build-up can happen in different ways. It can be acquired following a brain injury or induced by psychedelic hallucinogens. There is a lot of evidence supporting that certain psychedelic hallucinogens that are serotonin agonists will often induce auditory-visual synesthesia.

Neonatal Hypothesis
The neonatal hypothesis assumes that the synesthetic associations between shapes and colours are present in infancy, along with ordinality and sound as additional factors of these associations. This hypothesis states that synesthesia is present at birth in all individuals but fades over time due to neural pruning and differentiation among synaptic connections. A study on the impact of ordinality, shape, and sound as factors that would determine the colour of a grapheme, enforced the importance of ordinality because of its superiority when learning the graphemes in childhood.

Genetics
Lastly, It has been observed that synesthesia runs in families as about 40% of synesthetes reported having a first-degree relative with the condition. Preliminary studies suggested it was through an X-linked dominant mode of inheritance but this was shortly rejected when further large-scale studies were conducted. When considering the number of forms of synesthesia you could assume that each type is expressed by specific genes, however, when the form varies within the same family, it would be more likely that the genes only gives vulnerability to the condition rather than the expression itself.

Assessment and Diagnosis
As mentioned earlier, there are over 60 different forms of synesthesia, and while each one has different and specific characteristics, there are some common features among all synesthesia cases that are essential for accurate identification. First is automaticity, then reliability, and lastly consistency. Automaticity implies that synesthetic experiences are automatic. They can not be directly inhibited by the individual. Instances where the synesthetic association is unpleasant highlight the fact that they occur without much control. Synesthetes show high reliability for a response when presented with a triggering stimulus. The last characteristic describes how individuals will display consistent associations over time. Synesthesia does not have a clinical diagnosis, however, there are tests available to assess the degree to which an individual makes associations with their senses. To ‘have’ synesthesia the previously mentioned characteristics must be present.

The Synesthesia Battery was introduced by David M. Eagleman and colleagues as an online information and testing portal. Its assessment uses a questionnaire and multiple online tests. This resource contains tests that target a magnitude of the different forms of the condition. It includes tests for colours to weekdays and months, comparing coloured weekdays in English and foreign alphabets, and matching synesthetic pitches with moving stimuli. The validity of this test was never tested against other long-term tests however, it soon was validated as a reliable method for assessing synesthesia.

Before the Synesthesia Battery, Baron-Cohen and colleagues developed the Test of Genuineness (TOG) in 1987 to measure the consistency between stimulus-response linkage. This test involved a test-retest procedure where synesthetes were asked to report their response to certain stimuli, then were retested at least a year later. The TOG focuses on the characteristic of consistency in its assessment. If someone does have synesthesia, their retest results will match their initial test.

The Stroop task is often used to measure someone's selective attention and predict the automaticity of written word processing. The Stroop effect is essentially a slower reaction time between conflicting and non-conflicting stimuli. A synesthete will display this effect when shown conflicting stimuli (e.g., a synesthete says the letter C is yellow, they will be shown the letter C in another colour). Their delayed reaction demonstrates that they cannot control the synesthetic response and therefore highlights the automatic characteristic we described earlier.

With the variety of tests and tools available, it is important to understand that no single test is better than the other. Each one has its limitations that do not take into account certain characteristics of synesthesia. To obtain a comprehensive assessment it would be most ideal to combine multiple tests to observe the condition from every possible angle.

Graphemes to Colours
Grapheme-color synesthesia is the association between letters or digits and colours. People with this type of condition will say the letter A is red or the number 5 is green. Synesthetes have reported experiencing the colour “in the mind's eye” or the colour was seen in external space. These associations are quite specific and remain relatively consistent across an individual's lifespan. For a specific synesthete, each grapheme will correspond to a specific colour. In an attempt to explore the development of this condition over time, Simmer and Bain, 2013 conducted a longitudinal study that examined child synesthetes and non-synesthetes over time. Their results were able to show that these synesthetic associations start as chaotic pairings, but mature over time.

Time-Space Synesthesia
Those who experience this form of synesthesia will see external images when thinking of time units. In some cases, neighboring time units, like months, are linked, forming bizarre patterns. In other cases, specific time units appear as highly specific colours. A common and consistent description from time-space synesthetes is that they experience months as circles extending outside of the body. There is less research on this form however some studies have attempted to assess how synesthesia is cognitively useful. Results from Mann et al., 2009 study concluded that time-space synaesthesia may expedite the cognitive manipulation of time-based information.

Sound to Colour
Sound-color synesthesia or chromesthesia is a category that encompasses all the associations between musical or non-musical sounds and colour. It had been studied by focusing on individual tones that elicited a colour response, however, it now includes a mixture of timbre, tempo, emotion, and differing musical styles. For example, when a synesthete hears a middle C on the piano, they might see orange.

A Clinical Connection: Synesthesia and Autism
The prevalence of synesthesia is estimated at 4% of the population and the prevalence of autism is estimated between 1 and 2.6%. It has been observed that synesthesia is much more prevalent in people with Autism Spectrum Disorder. Many studies have been conducted to identify the common traits between these conditions and if the neurodevelopmental mechanisms associated with them are similar. The DSM-5 describes autism with impairments in social communication, narrow interests and repetitive behaviors, and Hyper- or hypo-reactivity to sensory input. As previously described, synesthesia is classified as unusual sensory experiences. This sensory sensitivity was thought to be a commonality among both conditions. Multiple studies have been conducted by administering questionnaires and tests to individuals with synesthesia, autism, and control individuals with neither condition. The main results from these studies conclude that perceptual and attentional processes function similarly in both conditions.


text:
User talk:Raspberry Curator

Changes hidden
Please check to make sure that I removed the IP address. Should be removed now.--Xania   talk 07:24, 17 May 2022 (UTC)

 * That looks perfect. Thanks so much for your help, Xania! Raspberry Curator (discuss • contribs) 15:16, 17 May 2022 (UTC)

title: User talk:Raspberry Curator


text:
User:Raspberry Curator

Hello! I'm a computer science nerd, and native English speaker from the US.

I'm familiar enough with the Wikimedia project to make small changes and clean up documentation if I happen to come across errors while I'm working through a book.

I'm often busy, but if there's a particular section you'd like to collaborate on or would like help with feel free to ask!

2022-05-15

I'm currently working my way through the OpenSCAD Tutorial, if it's not evident from my contributions page. Let me know if you have any questions or concerns!

title: User:Raspberry Curator


text:
Cookbook:Nigerian Fried Cheese Curds (Wara)

Wara refers to Nigerian cheese curds or tofu, the former being made from cow milk and the latter from soy milk. It is sometimes eaten as a snack by travelers, who can always get it as a staple product. The recipe below is for fried cow milk wara.

Ingredients

 * Cow milk
 * Lime juice
 * Oil, for frying

Procedure

 * 1) Strain the milk into a large pot.
 * 2) Bring the milk to a boil over medium heat, stirring frequently.
 * 3) Reduce the heat, and add lime juice. Do not stir. The curds should separate from the whey.
 * 4) Pack the curds in a colander, and allow excess water to drain out.
 * 5) Cut curds into desired shapes, and deep fry in hot oil.


text:
Cookbook:Ifokore (Nigerian Water Yam Soup)

Ifọkọre or ikọkọrẹ is an indigenous food of the Nigerian Ijebu people. It is made with water yam, called iṣu ewura in Yoruba. Ifọkọre is a staple food since it is quick and easy to prepare. It is best served on its own or with garri/eba.

Ingredients

 * Water yam
 * Salt or bouillon cube
 * Ground crayfish
 * Ground pepper
 * Palm oil
 * Fermented locust beans
 * Scotch bonnet chile pepper, blended to paste
 * Maggi (bouillon cube)
 * Beef stock or water
 * Cooked meat, shredded
 * Smoked fish (eja kika)
 * Dried fish (optional)
 * Ponmo
 * Smoked prawns (optional)
 * Ogiri

Procedure

 * 1) Peel and cut the water yam into small pieces. Grate using the smallest holes of a grater.
 * 2) Season the yam with salt, ground crayfish, and pepper. Mix well, and set aside.
 * 3) Heat the palm oil in a pot over medium heat.
 * 4) Add the locust beans, pepper paste, maggi, and salt. Let fry until the oil floats to the top, stirring every now and then to prevent burning.
 * 5) Add the beef stock or water, and continue cooking.
 * 6) Add the shredded cooked meat, fish, ponmo, smoked prawns, and ogiri. Let simmer for about 10 minutes.
 * 7) Remove the meat and fish from the pot, leaving just the stew.
 * 8) Gently scoop the grated yam into the stew, in both big and small lumps. The small lumps will dissolve in the stew while the big lumps will create the lumpy Ikokore consistency. Leave to boil for a while without stirring.
 * 9) Return the cooked meat and fish to the pot, along with ground crayfish to taste. Mix gently to avoid breaking the yam clumps.
 * 10) Simmer for 5–8 minutes. Serve hot.


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Cookbook:Fura Da Nono (Milk and Kefir Porridge)

Fura da nono, or fura de nunu, is an African porridge common among the Fulani people. It is made of millet (fura) and fermented milk (nunu), and it is often served chilled. The fermented milk is an excellent source of probiotics, vitamins, and other nutrients.

Ingredients

 * Millet
 * Alligator pepper
 * Ginger
 * Nunu (can substitute plain kefir)
 * Sugar

Equipment

 * Bowl
 * Blender/grinder
 * Stove
 * Pot

Procedure

 * 1) Wash the millet well. Soak it in hot water for 10 minutes to soften. Carefully drain the hot water.
 * 2) Blend the millet, pepper, and ginger with some water until smooth and lump-free.
 * 3) Transfer the millet mixture to a pot, and cook over medium heat until it thickens to a loose dough.
 * 4) Transfer to a bowl, and mix in the nunu. Add sugar to taste.
 * 5) Serve chilled with ice cubes.


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Cookbook:Scent Leaf

Scent leaf is the leaf of Ocimum gratissimum, a plant native to Africa and South Asia. It goes by many names, including but not limited to efirin, ntong, nchuanwu, dogosui, daidoya, ebe-amwonkho, and mujaaja. It is frequently used as an herb in West African cooking.

title: Cookbook:Scent Leaf


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Cookbook:Ujuju

Ujuju is the leaf of Myrianthus arboreus, a tree native to central Africa. It is used in Nigerian cuisine, especially in the Delta and Edo states.

title: Cookbook:Ujuju


text:
User:Crimsom Stories

Welcome to Crimson Stories!

This Wiki will hold interactive stories for you to play! Enjoy!

title: User:Crimsom Stories


text:
ID Board Review/Ambiguous Topics/Sexually Transmitted Diseases

Sexually Transmitted Diseases/Infections (STIs) is a very broad topic, that encompasses bacteria and viruses, including HIV. A good resource is the CDC STD Treatment Guidelines.

 * Genital Ulcers
 * Urethritis and Cervicitis
 * Vulvovaginitis
 * Pelvic Inflammatory Disease (PID)
 * Epididymitis
 * Proctitis
 * Prostatitis
 * Chlamydial Infections
 * Gonococcal Infections
 * Syphilis
 * Human Papilloma Virus (HPV)
 * Mycoplasma genitalium


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Cookbook:Nigerian Marugbo Soup

Marugbo soup is a soup from the people of Ondo state in Nigeria. It is made from marugbo leaves and other greens like efirin, akintola or iseletu. The dried leaves are what gives the soup its dark green to black coloring. The soup is said to be medicinal due to the vegetables in its preparation. It is best served with pupuru, a swallow made from processed cassava flour.

Ingredients

 * Goat meat
 * Panla, shredded
 * Maggi (stock cube)
 * Salt to taste
 * Ground crayfish
 * Smoked fish, shredded
 * Palm oil
 * Dried marugbo leaves
 * Dried efirin leaf
 * Fresh ginger
 * Small white onion
 * Fresh chile pepper

Procedure

 * 1) Combine goat meat, panla, stock cube, and salt in a pot. Cover with water, and simmer over medium heat until the meat is tender.
 * 2) Add more water as necessary to cover the cooked meat. Stir in the ground crayfish, smoked fish, and palm oil. Simmer for 10 minutes.
 * 3) Taste and adjust for seasoning
 * 4) Blend the dried leaves with ginger, onion, chile pepper, and water until extremely smooth.
 * 5) Stir the blended vegetables into the soup. Taste, and adjust for seasoning.
 * 6) Simmer for 12–15 minutes, and then serve.

title: Cookbook:Nigerian Marugbo Soup


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Cookbook:Abari (Nigerian Steamed Corn Pudding)

Abari or sapala is a type of corn moimoi. It is native to eastern Nigeria and usually served during traditional ceremonies. It has a high fiber content. Serve with palm oil or tomato stew.

Ingredients

 * Fresh corn, kernels removed from the cob
 * Ground crayfish
 * Prawns, washed
 * Scotch bonnet chile pepper
 * Medium-sized red bell pepper
 * Medium-sized onion
 * Smoked mackerel or any type of fresh fish
 * Vegetable oil or palm oil
 * Seasoning/stock cube
 * Salt

Procedure

 * 1) Blend the corn to a paste.
 * 2) Blend the crayfish, prawns, peppers, and onion together. Mix in the corn paste.
 * 3) Add smoked mackerel and vegetable oil. Season with stock cube and salt.
 * 4) Pour the mixture into prepared moi-moi leaves or other desired cooking mold.
 * 5) Steam the filled moi-moi until cooked.


text:
User talk:2409:4060:2E17:56AC:0:0:6C48:A205

--Xania   talk 05:48, 16 May 2022 (UTC)


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Cookbook:Zobo (Nigerian Roselle Beverage)

Zobo is a Nigerian beverage made from roselle (Jamaican sorrel) leaves. It is very sour, so sugar can be added to taste.

Ingredients

 * Roselle (zobo/yakuwa) leaves, washed
 * Water
 * Fresh ginger
 * Ripe pineapple, peeled and cut into pieces
 * Sugar (optional)

Procedure

 * 1) Place roselle leaves in a pot, and cover with water. Bring to a boil.
 * 2) Add ginger and additional water as necessary. Boil until the sorrel leaves are soft.
 * 3) Turn off the heat, and set aside to cool down completely. Remove and discard the leaves.
 * 4) Blend the pineapples. Combine the pineapple juice and roselle liquid.
 * 5) Add any additional ingredients as desired, such as citrus juice or spices. Sweeten with sugar if desired.
 * 6) Pour into bottles and refrigerate. Serve cold.


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Cookbook:Nigerian Corned Beef Sauce

This corned beef sauce is also known as spaghetti sauce in Nigeria, but you can also use it for boiled rice, boiled yam, and boiled potatoes.

Ingredients

 * Vegetable oil
 * 2 medium onions, diced
 * 6–10 firm tomatoes, diced
 * 8–10 fresh habanero peppers, diced
 * 3 bell peppers (optional), diced
 * 1 tablespoon minced garlic
 * 1 tablespoon minced ginger
 * 740 g canned corned beef, minced
 * Salt to taste
 * Seasoning/stock cube

Procedure

 * 1) Heat the vegetable oil in a saucepan. Add the onions, tomatoes, peppers, garlic, and ginger. Stir, and fry for about 10 minutes.
 * 2) Mix in the corned beef, and fry for about 10 minutes.
 * 3) Add salt and seasoning cube to taste. Stir, then cover and cook for a few minutes.
 * 4) Adjust seasoning as needed, and serve.

title: Cookbook:Nigerian Corned Beef Sauce


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User:Gaurav1891

Scope of Graphic Designing Course in India
In this article on the basics of graphic designing and career steps which is how the importance of the path and each career establishment holds to part the influence and sustainable developments, the graphic designer career promises the scope in the graphic designing course in India and exponential industry growth to many fields.

To achieve professional excellence one might know about how the designer career path turns out to give as many chances as the user-centric approach and art illustrations do. From a simple idea to a complex concept. From a point of view to how-to-guides. And more importantly a stable career.

Scope of graphic designing in India
The graphic designing career is ever-growing with many challenges as well as excellent career opportunities, and the journey to a professional designer is overall the state-art tools. So evolved industry graphic designing courses in India to all the front steps well-versed career opportunities.

Industry highlights mention the career with the expanding range collaboratively, marketing insights, user-specific interface, and advanced web graphics. The work convenience towards productivity chooses much facilitated environments and good niche skills to achieve.

Strategic marketing
Gathering user-centric insights and projecting to be effective is no way to set limits than creative and strategic. Such digital approaches are complemented by traditional arts. In this role, designers play a very key role. Let’s know about the marketing trends and a way to introduce creative deployments to the marveling opportunities up to the freelancers and key lead developments.

Web and user experience
Web development is a large-scale transformation to single-user development. So, a matter of time developed a target with more audience and utilities. To give a brief subjective idea, and creatively to all the maintained information across the world. A wide point to consider illustration theory reaches almost the best of the field. So involved web graphics changes the way to user experience and satisfaction.

On-point effective art and illustration
Being on a step-by-step process is always effective and meets the continuous process. A short competition describes a note that chooses a specific brand awareness, with designing an appealing logo. Appealed infographics. Appealed cover and poster. Appealed page layout. Appealed design.

Career growth opportunities
A graphic design career, in general, comes to the large-scale publishing industry and the involved strategic designs. Every business and every creative step nowadays seeks effective graphics. The scope of graphic designing courses in India evolves as a career in better understanding and being on-point.

Publishing
The digital approaches revised to subject worldwide, and the times and users among the billions. So, the eloped subject is in overall strong imagery such as cover design, poster, flyers, brochures, etc.

Designing
Briefly, the design career is far growing to visual graphics and animation. In such developments multimedia design and content development. And basic elements cover the designing scope, page layout, raster, and vector graphics.

Road - map to graphic designing
The very first computer-aided structure designs found the route to be better skeptical, effective, and futuristic. These days the graphic design spreads the wings to the highest points in the career so ease of marketing trends, web graphics, multimedia, and content development. In order the scope of graphic designing course in India and around the world.

Graphic design is a creative field and ever-green in today's market. So a good design career is to be focused on the related fields. Creatively understanding modern technology.

Creative design
Creative designing subjects in various fields: the interior, fashion, photoshop, production planning, etc. The creative theme rounds the planning and generating samples. In a way focused on target design along with the core principles. It includes page layout, poster, cover, and flyers. And many illustrations.

Interface design
Interface design generally deploys to the experience, so that the user or the customer will stay in tune with the specific website products. Maximum for increased utilities on the web and the involved web graphics eases customer satisfaction such infographics, template designs, and gathered career opportunities.

Illustrative design
Illustrative designs are a bit clear schematic explanations and views, so the orderly few increased types of production complexity and uses. The main theme is to develop content development and illustrative styles. Since the increased popularity of well-skimmed content, or the interactive ways to attract the audience, and on the subject note.

1. What are graphic design careers?
Graphic design is a career to project better visual communications and the detailed schematic illustrations which convey the subject, which is illustrative structure design, and creative design to design a feature or the product. The most popular field where the graphics have a boon to the digital approaches, web graphics, interface designs, and graphic & animation careers.

2. Is graphic designing a good career and growth?
Graphic designing is an ever-green career in a way developing all the way to a sustainable career. Creatively a graphic designer does the fine productivity to a quick start with planning and strategic designing. The scope is wide web graphics.

3. Is it difficult to find career growth in a graphic design career?
Graphic design is a top-notch career and the one who searches the career for up-to-date trends from using tools to the advanced concepts in designing and publishing. From the route digital page to the graphical object, and representation of the font style to animation. The main key to succeed in a career as a graphic designer is a field degree.

Summary
The summary of strategic planning to the point is beautifully designed and structured. Graphic design is the imagery of the effective underlying subject or complex ideas. It also combines the multiple users so increased web experience makes the career opportunities wide to the understanding of related fields and wide audience. Web graphics & Effective illustrations expand the field to sustainability so well the digital transparency. Career opportunities are creatively growing as seen with the digital platforms and increased social media accounts generate more competition for this field since the scope of graphic designing courses in India accounts more for modern utilities and searching the experts creatively and technically across the world.

title: User:Gaurav1891


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Cookbook:Beef and Gizzard Sauce

Beef and gizzard sauce is a Nigerian beef dish typically eaten with white rice, spaghetti, fried plantain, or boiled yam.

Ingredients

 * 1 kg chicken gizzard, washed
 * 1 tablespoon salt
 * 1 small onion, diced
 * 2 beef stock cubes
 * 1 tablespoon curry powder
 * 1 tablespoon thyme
 * 1 kg beef flank steak, cut in bite-sized pieces
 * 1 medium onion, chopped
 * 2 beef stock cubes
 * 1 tablespoon thyme
 * 1 tablespoon curry powder
 * 1 tablespoon salt
 * Vegetable oil
 * Onions, chopped
 * 3 large bell peppers, coarsely blended
 * 4–8 habanero peppers (ata rodo), coarsely blended
 * 4–6 firm tomatoes
 * ¼ cup spring onions

Procedure

 * 1) Cook the gizzard with salt, onions, beef seasoning, curry, and thyme. Add water, stir, and cook until soft.
 * 2) Cook the beef with salt, onions, beef seasoning, curry, and thyme. Allow the beef to cook in its own juices, then add water and cook until soft.
 * 3) Heat vegetable oil in a pan. Add the cooked beef, and sear until golden brown. Remove from oil. Add the cooked gizzard to the hot oil, and fry until golden brown. Remove from oil.
 * 4) Heat some oil in a saucepan. Add chopped onions, blended peppers, tomatoes, salt, stock cube, curry, and thyme. Fry for about 10–12 minutes.
 * 5) Add the seared beef and gizzard and stir well. Stir in the spring onions, and simmer for 2 minutes.
 * 6) Remove from the heat, and serve.

title: Cookbook:Beef and Gizzard Sauce


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Cookbook:Edo Black Soup

Edo black soup is, as the name implies, a soup common among the Edo people of Nigeria. It can be eaten with any swallow of your choice such as starch, eba, fufu, wheat, or semovita.

Ingredients

 * Bitter leaf
 * 4 onions
 * 4–6 habanero peppers
 * Goat meat
 * Snails (optional)
 * Seasoning/stock cubes
 * Dried fish, washed
 * Ground crayfish
 * Fermented locust beans
 * Dried prawns
 * Salt

Procedure

 * 1) Wash the bitter leaf very well (as if you are washing clothes) until all the bitterness is gone. Blend it to a paste.
 * 2) Blend the onions and peppers to a paste.
 * 3) Combine the goat meat, snails, onion-pepper paste, and seasoning cube in a pot. Add enough water to just cover the meat. Bring to a boil, and simmer until the meat is soft. After a while add your washed dry fish.
 * 4) Transfer the bitterleaf paste to a pot, and bring to a boil over medium heat. Add the cooked meat, fish, stock, ground crayfish, fermented locust beans, dried prawns, and salt to taste. Simmer for 5–7 minutes.
 * 5) Serve.

title: Cookbook:Edo Black Soup


text:
User talk:49.205.145.91

--Xania   talk 11:25, 16 May 2022 (UTC)

title: User talk:49.205.145.91


text:
User talk:81.144.164.210

Yo

title: User talk:81.144.164.210


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Macroeconomics/Macroeconomic Equilibrium in the Short Run and the Long Run

Macroecnomic equilibrium in AD-AS model
After examining the AD, SRAS and LRAS curves in AD-AS model, we will examine their in this chapter. Macroeconomic equilibrium in both SR and LR is located at the intersection of curves, at which $$Y\text{ demanded}=Y\text{ supplied}=Y=AE$$

 * In SR, the SR equilibrium is the intersection point between SRAS and AD curves, but not LRAS curve.
 * In LR, the LR equilibrium is the intersection point between LRAS, SRAS and AD curves.

Illustration of an intersection point between SRAS and AD curves, but not LRAS curve: P
 * LRAS
 * |\ / SRAS
 * |  \  AD
 * Y
 * |  \  AD
 * Y
 * Y
 * Y

Illustration of an intersection point between LRAS, SRAS and AD curves: P
 * LRAS
 * \|/ SRAS
 * / | \ AD
 * Y
 * / | \ AD
 * Y
 * Y
 * Y

Sometimes, there are more than one intersection points when there are three curves, and not all points are macroeconomic equilibrium: e.g. (3 intersection points) P
 * LRAS
 * |\ / SRAS
 * | * <- SR macroeconomic equilibrium
 * *  \  AD
 * Y
 * *  \  AD
 * Y
 * Y
 * Y

SR macroeconomic equilibrium
SR macroeconomic equilibrium occurs at which AD and SRAS curves intersect, and does not last long, since it will eventually becomes LR macroeconomic equilibrium by some adjustments of curve(s) (usually SRAS curves without intervention, we may also use some policies to facilitate the adjustment).

Suppose the economy is at LR macroeconomic equilibrium. P If AD or SRAS shifts, e.g. SRAS $$\searrow$$ due to positive supply shock (say, a lot of new oil is discovered): P (GDP deflator, 2022=100) |   LRAS |    | SRAS_0 |   \|/     110 |-*     / SRAS_1 |   / \   /     |   /   \ / 105 |--- *  AD    | /    /   \ | Y (trillion 2022 USD) 30 32 We can see from the graph that $$P\downarrow$$ and $$Y\uparrow$$. Also, original LR macroeconomic equilibrium is located at the point $$(Y,P)=(30,110)$$, and SR macroeconomic equilibrium is located at the point $$(Y,P)=(32,105)$$.
 * LRAS
 * \|/ SRAS
 * / | \ AD
 * Y
 * / | \ AD
 * Y
 * Y
 * Y

Similarly, SR equilibrium can appear also when one or more of AD, SRAS and LRAS curves shift. E.g., $$AD\nearrow\;\&\;SRAS\nwarrow\;\&\;LRAS\rightarrow$$: P
 * LRAS_0 LRAS_1
 * | /SRAS_1
 * \ | / |/SRAS_0
 * \ *<- SR equilibrium (although located at OLD LRAS)
 * AD_0 AD_1
 * Y
 * AD_0 AD_1
 * Y
 * AD_0 AD_1
 * Y
 * AD_0 AD_1
 * Y
 * AD_0 AD_1
 * Y

Then, we will discuss how SR macroeconomic equilibrium will eventually become LR macroeconomic through some adjustments (without intervention)

Adjustment from SR macroeconomic equilibrium to LR macroeconomic equilibrium
For simplicity, we assume there is no inflation ($$\pi=0$$), and $$P=P^e=100$$ (in GDP deflator, which equals 100 in 2022) from now on. Also assume that $$\overline{LRAS}$$, i.e. the AD-AS model in this section is.

Since SR macroeconomic equilibrium is located at a point at which $$Y\ne Y^p$$, we can see that SR macroeconomic equilibrium can only be located at a point at wich either $$YY^p$$.

$$Y>Y^p$$: P Y^p Y
 * LRAS
 * |\ / SRAS
 * |  \  AD
 * Y
 * |  \  AD
 * Y
 * Y
 * Y

$$YY^p$$: P Y^p Y
 * LRAS/
 * | / SRAS_1
 * /|\ / SRAS_0
 * |  \  AD
 * Y
 * |  \  AD
 * Y
 * |  \  AD
 * Y
 * Y

Automatic adjustment ($$\searrow$$ shift from $$SRAS_0$$ to $$SRAS_1$$) when $$Y<Y^p$$: P Y Y^p
 * LRAS
 * |/ SRAS_0
 * \ /| / SRAS_1
 * SRAS/ \|/
 * /  *  AD
 * Y
 * /  *  AD
 * Y
 * Y

LR macroeconomic equilibrium
In this section, we will loosen the assumption that $$\overline{LRAS}$$, i.e. the AD-AS model in this section is.

The automatic adjustment process is similar in the dynamic model, except that when LRAS shifts, the new LR equilibrium locates at the intersection between new AD, new SRAS, and curves (not the old one).

For example, automatic adjustment (large $$\nwarrow$$ shift from $$SRAS_0$$ to $$SRAS_1$$) when $$Y>Y^p$$ (with $$\leftarrow$$ shift from $$LRAS_0$$ to $$LRAS_1$$ initially): P Y^p    Y
 * / SRAS_1
 * LRAS_1
 * \ | / | LRAS_0
 * |   |\ / SRAS_0
 * |   |   \  AD
 * Y
 * |   |\ / SRAS_0
 * |   |   \  AD
 * Y
 * |   |\ / SRAS_0
 * |   |   \  AD
 * Y
 * |   |   \  AD
 * Y
 * Y
 * Y

Automatic adjustment ($$\searrow$$ shift from $$SRAS_0$$ to $$SRAS_1$$) when $$Y<Y^p$$ (with $$\rightarrow$$ shift from $$LRAS_0$$ to $$LRAS_1$$ initially, and there is LR equilibrium at the beginning, but it becomes SR equilibrium after $$LRAS\rightarrow$$): P Y   Y^p
 * / SRAS_0
 * LRAS_0
 * \ | / | LRAS_1
 * / | \ |  / SRAS_1
 * |   |   \  AD
 * Y
 * / | \ |  / SRAS_1
 * |   |   \  AD
 * Y
 * |   |   \  AD
 * Y
 * |   |   \  AD
 * Y
 * |   |   \  AD
 * Y
 * Y


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Cookbook:Kunnu (Nigerian Grain Beverage)

Kunu, also called kunnu or kununzaki, is a popular drink in Nigeria, originating from the north of the country. It is made from millet, corn, or sorghum, and it is rich in vitamins, minerals, protein, and fiber. The process of making kunnu is simple but time-consuming due to the required soaking, blending, and fermentation.

Ingredients

 * Millet grains, de-hulled
 * Fresh ginger, peeled
 * Cloves (konofiri)
 * Sweet potato (optional), peeled
 * Sugar (optional)
 * Water

Procedure

 * 1) Soak the millet in water for 2 days, changing the water every 7 hours, to allow the grain to ferment.
 * 2) Wash the millet with clean water, and place the grains in a blender. Add ginger, cloves, and sweet potato, and a small amount of water. Blend until smooth.
 * 3) Pour the blended mixture into a large bowl, and mix in some cold water to thin the mixture.
 * 4) Carefully pour the slurry into a sieving bag, and sieve the mixture to separate out the chaff. You will likely need to do this in batches, depending on the size of your sieve. Discard the chaff.
 * 5) Allow the sieved liquid to settle for about 7 hours, so the thick sediment sinks to the bottom.
 * 6) Gently sieve away the clear liquid, leaving the settled/thick mixture in the bowl.
 * 7) Pour some hot water over remaining sediment, in the same manner as preparing pap. The amount of water you add depends on how thick or thin you want your kunu.
 * 8) Sweeten the kunu with sugar if desired.
 * 9) Chill and serve with ice cubes. Enjoy with any snack of your choice.

Notes, tips, and variations

 * The millet can also be substituted with corn or sorghum grains.


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Cookbook:Miyan Zogale (Nigerian Moringa Soup)

Miyan zogale ("moringa soup") is a northern Nigerian dish featuring moringa leaves and groundnuts. The use of groundnut gives the soup a unique taste, and the soup goes well with tuwo shinkafa and other swallows. If needed, ugwu or spinach leaves can be used instead of moringa leaves.

Ingredients

 * Zogale leaves, washed
 * Raw groundnuts, shelled
 * Beef, washed and cut into pieces
 * Seasoning/stock cubes, crushed
 * Smoked dryfish, washed and deboned
 * Palm oil
 * Onion, diced
 * Tomatoes, diced
 * Fresh pepper, diced and ground to a paste
 * Yaji (suya spice)
 * Salt

Equipment

 * Stove
 * Pot
 * Knife
 * Bowl

Procedure

 * 1) Boil the zogale leaves for about 10 minutes. Drain and set aside.
 * 2) Soak the groundnuts in hot water (you can use the hot water drained from zogale leaves). Drain water, and peel off the groundnut skins.
 * 3) Grind the groundnuts to a paste.
 * 4) Combine meat, onion, and seasoning cubes in a pot. Cook for about 15 minutes over medium heat.
 * 5) Cover the meat with water, add the smoked fish, and continue to cook.
 * 6) Heat palm oil in a clean pot. Add the diced tomatoes, onions, and the pepper paste. Fry for 5 minutes.
 * 7) Add the groundnut paste, cooked meat and fish, yaji, and some cube seasoning. Stir gently, and cook for about 10 minutes.
 * 8) Add the zogale leaves, and let steam for about 5 minutes.
 * 9) Remove from heat, and serve with tuwo masara, burabisko, or tuwo shinkafa.


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Cookbook:Owo Soup

Owo soup, also known as oghwo ofigbo or ogwofibo, is a traditional soup native to southern Nigeria.

Ingredients

 * Fresh tomatoes
 * Fresh pepper
 * 500 g goat meat, bushmeat, or assorted meat, washed
 * 1 small onion, chopped
 * Seasoning/stock cubes
 * Salt
 * 1 handful dried fish, washed with hot water
 * Ground crayfish
 * ½ tsp potash (akaun), ground to a powder
 * Palm oil

Procedure

 * 1) Blend the tomatoes and pepper to a paste.
 * 2) Combine the meat, onions, seasoning cube, and salt in a pot. Cook for about 3 minutes in its own juices.
 * 3) Cover meat with water, and simmer until tender.
 * 4) Add the dried fish, tomato-pepper paste, and ground crayfish to the meat. Add about a cup of water and stir. Let simmer for 10 minutes, stirring to prevent burning.
 * 5) Dissolve the potash powder in 4 tablespoons of hot water. Strain the mixture carefully, and mix the liquid into the soup.
 * 6) Turn off the heat, and allow the soup to cool for about 10 minutes.
 * 7) Return to the heat, and gradually stir in the palm oil.
 * 8) Remove from the heat, and serve with plantains, yam, or any swallow of choice.

title: Cookbook:Owo Soup


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Cookbook:Ofe Awa (Nigerian Awa Leaf Soup)

Ofe awa is a Nigerian soup made with very simple ingredients. It is especially eaten by the Nkanu people.

Ingredients

 * Awa leaves
 * Ground crayfish
 * Uziza leaves
 * Fresh habanero pepper
 * Fresh yellow pepper (ose nusukka)
 * Ogiri
 * Beef or any type of meat, washed
 * Dryfish, washed
 * Stockfish, washed
 * Palm oil
 * Seasoning/stock cube
 * Ogbono seeds, ground

Procedure

 * 1) Boil the awa leaves in a separate pot for about 10 seconds to remove the bitter taste. Drain, remove excess water, and set aside.
 * 2) Blend the crayfish, uziza, habanero pepper, yellow pepper, and ogiri into a smooth paste. Transfer to a clean pot.
 * 3) Add the beef, dryfish, and stockfish to the pot. Wash the mixture from the blender, and pour the water into the meat.
 * 4) Season with salt, and seasoning cube. Bring to a boil, and let simmer.
 * 5) Stir in the palm oil, then the ground ogbono. Simmer for about 10 minutes.
 * 6) Stir in the awa leaves, and remove from the heat.
 * 7) Serve with semovita, eba, wheat, or any swallow of your choice.


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Cookbook:Ofe Ugba (Nigerian Okra and Ugba Soup)

Ofe ugba, also called ofe ukpaka or okwuru ugba, is a Nigerian a soup of okra and ugba.

Ingredients

 * 1 handful ground crayfish
 * Fresh habanero pepper
 * Dawa dawa
 * Beef (or any meat)
 * Assorted meat
 * 2 pieces stockfish
 * Salt to taste
 * Seasoning/stock cube
 * ⅔ cooking spoons of palm oil
 * 15–20 okra pods, sliced
 * 1 cup ugba
 * Ugwu leaves or spinach, washed and sliced

Equipment

 * Pot
 * Knife
 * Stove
 * Blender
 * Bowl

Procedure

 * 1) Blend crayfish, fresh habanero pepper, and dawa dawa into a smooth paste.
 * 2) Add beef, assorted meat, and stockfish to a pot. Allow the meat to cook in its own juice, then add extra water.
 * 3) Add salt and seasoning cube. Simmer for about 25–30 minutes
 * 4) Stir the blended paste into the boiling meat. Use a little water to wash out any residual paste from the blender, and add to the pot.
 * 5) Stir in palm oil, and simmer for about 10 minutes. Make sure there is not too much liquid in the pot before proceeding.
 * 6) Stir in the okra, ugba, and ugwu. Stir, and remove from the heat to prevent the vegetables from overcooking.
 * 7) Serve the soup with any swallow of your choice.


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


text:
Cookbook:Tanfiri (Nigerian Groundnut and Corn Snack)

Tanfiri, also called donkwa, is a northern Nigerian snack often eaten by children. It is made with cornmeal and groundnut, and it melts in the mouth. It is sometimes confused with kuli kuli, although tanfiri does not requires cooking. At most northern Nigerian parties, organizers serve tanfiri as a party starter.

Ingredients

 * Cornmeal, sieved to remove impurities
 * Groundnuts
 * Sugar
 * Ground chile pepper (optional)
 * Ground cloves
 * Sunflower oil
 * Water

Procedure

 * 1) Blend cornmeal, groundnuts, sugar, ground chili, and ground cloves together. Grind well to make a fine powder.
 * 2) Transfer the powder to a large bowl.
 * 3) Gradually mix in oil and water in small amounts to make a dough.
 * 4) Shape the dough into balls with your hands.
 * 5) Serve.


text:
User talk:Iddmeister

hi tom

title: User talk:Iddmeister


text:
Cookbook:Ofe Utazi (Nigerian Utazi Soup)

Ofe utazi is a popular soup among the Igbo people of Nigeria.

Ingredients

 * Utazi leaves
 * Cocoyam, washed
 * Beef (or any other meat)
 * Stockfish
 * Cowskin (kpomo)
 * Salt
 * Stock cube
 * Dryfish
 * Ground crayfish
 * Fresh habanero pepper
 * Dawa dawa
 * Palm oil

Procedure

 * 1) Squeeze the utazi leaves in a bowl with some water to wash off the bitterness. Rinse and slice, then set aside.
 * 2) Place the unpeeled cocoyam in a pot. Cover with water, and boil until tender. Drain.
 * 3) Peel the cocoyam. Pound it using a mortar and pestly until it becomes smooth, stretchy, and sticky.
 * 4) Combine beef, stockfish, and cowskin in a pot. Season with salt and seasoning cube. Cook in its own juices before adding additional water.
 * 5) Simmer for 15 minutes, then add the dryfish.
 * 6) Blend the ground crayfish, habanero pepper, and dawa dawa to a smooth paste.
 * 7) Add this paste to the stew along with the palm oil. Simmer for a few minutes
 * 8) Add the pounded cocoyam in small lumps. Stir well, and continue to cook on high heat.
 * 9) Once you have gotten the desired consistency, add the washed and sliced Utazi.
 * 10) Bring to a boil, and season with salt as necessary. Stir, and remove from the heat.
 * 11) Serve the utazi soup with the swallow of your choice.

Notes, tips, and variations

 * Ensure you start cooking the cocoyam ahead of time, since it will take time to prepare.


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ID Board Review/Bacterial Diseases/HACEK Organisms

This is a group of fastidious, Gram-negative bacilli that can cause Infective Endocarditis. Because of their fastidious nature, they often require a longer period of time to grow on culture media and are held for 10 days (instead of the usual 5 days).

 * Haemophilus spp
 * Aggregatibacter actinomycetemcomitans
 * Cardiobacterium hominis
 * Eikenella corrodens
 * Kingella kingae