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Cookbook:Basbousa (Egyptian Semolina Cake)

Basbousa is a delightful Middle Eastern dessert that is known for its rich and moist texture. Made with semolina, coconut, and sweet syrup, this cake is a popular treat enjoyed across many cultures. Basbousa is often served during special occasions, festivals, or as a sweet ending to a delicious meal.

Cake

 * 1 cup fine semolina
 * ½ cup desiccated coconut
 * ½ cup unsalted butter, melted
 * ¾ cup granulated sugar
 * 1 cup plain yogurt
 * 1 teaspoon baking powder
 * ½ teaspoon vanilla extract
 * Almonds or pistachios, chopped (for garnish)

Syrup

 * 1 cup water
 * 1 cup granulated sugar
 * 1 tablespoon lemon juice

Equipment

 * Mixing bowl
 * 9x9-inch baking pan
 * Knife
 * Measuring cups and spoons
 * Saucepan
 * Oven

Procedure

 * 1) Preheat the oven to 180°C (350°F).
 * 2) In a mixing bowl, combine the fine semolina, desiccated coconut, melted unsalted butter, granulated sugar, plain yogurt, baking powder, and vanilla extract. Stir well until all the ingredients are thoroughly combined and form a smooth batter.
 * 3) Grease a 9x9 inch baking pan and pour the batter into it, spreading it out evenly.
 * 4) Using a knife, score the surface of the batter into diamond or square shapes. This will help the syrup to penetrate the cake.
 * 5) Bake the basbousa in the preheated oven for about 30–35 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean.
 * 6) While the basbousa is baking, prepare the syrup by the water, granulated sugar, and lemon juice in a saucepan. Bring the mixture to a boil, stirring occasionally, until the sugar is fully dissolved. Remove the syrup from heat and set it aside to cool.
 * 7) Once the basbousa is baked, remove it from the oven and let it cool for a few minutes.
 * 8) Pour the prepared syrup evenly over the warm basbousa, allowing it to soak into the cake.
 * 9) Garnish the basbousa with chopped almonds or pistachios for added texture and presentation.
 * 10) Allow the basbousa to cool completely before cutting and serving.

Notes, tips, and variatons

 * Basbousa can be enjoyed warm or at room temperature. It is a versatile dessert that can be served on its own or accompanied by a dollop of whipped cream or a scoop of ice cream.


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Cookbook:Umm Ali (Egyptian Bread Pudding)

Umm ali is a luscious and indulgent Egyptian dessert that is loved for its rich flavors and creamy texture. Made with layers of soaked bread, nuts, and a sweet milk mixture, this dessert is often enjoyed during festive occasions and family gatherings.

Procedure

 * 4–5 sheets of uncooked puff pastry or 6–8 slices of day-old bread
 * ½ cup pistachios, chopped
 * ½ cup almonds, chopped
 * ¼ cup raisins
 * ¼ cup desiccated coconut
 * 4 cups milk
 * 1 cup heavy cream
 * ½ cup sugar
 * 1 teaspoon vanilla extract
 * Ground cinnamon for sprinkling

Equipment

 * Oven
 * Baking sheet
 * Baking dish
 * Mixing bowl
 * Saucepan
 * Knife for chopping
 * Measuring cups and spoons

Instructions

 * 1) Preheat the oven to 180°C (350°F).
 * 2) If using puff pastry sheets, cut them into small squares and place them on a baking sheet. Bake them in the preheated oven for about 10–12 minutes or until they are golden and crispy. Remove from the oven and set aside. If using bread slices, tear them into bite-sized pieces.
 * 3) In a mixing bowl, combine the chopped pistachios, chopped almonds, raisins, and desiccated coconut. Mix well to combine.
 * 4) In a saucepan, heat the milk, heavy cream, sugar, and vanilla extract over medium heat. Stir constantly until the mixture comes to a simmer. Remove from heat.
 * 5) In a baking dish, layer half of the baked puff pastry squares or torn bread pieces on the bottom. Sprinkle half of the nut and raisin mixture over the bread.
 * 6) Pour half of the heated milk mixture over the bread and nuts, ensuring they are well soaked.
 * 7) Repeat the layering process with the remaining puff pastry squares or bread pieces, nut and raisin mixture, and milk mixture.
 * 8) Sprinkle the top layer with a generous amount of ground cinnamon.
 * 9) Place the baking dish in the preheated oven and bake for about 25–30 minutes or until the top is golden and bubbly.
 * 10) Remove from the oven and let the umm ali cool slightly before serving.

Notes, tips, and variations

 * Umm ali can be enjoyed warm or at room temperature. It is often served as is or with a dollop of whipped cream or a sprinkle of additional nuts on top.

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


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Cookbook:Egyptian Lentil Soup

Egyptian lentil soup is a hearty and nutritious soup loved for its simplicity and delicious flavors. Made with red lentils, aromatic spices, and a touch of tanginess from lemon juice, this soup is a popular choice for a comforting meal. It is often enjoyed during colder months or as a starter to a larger meal.

Ingredients

 * 1 cup red lentils, rinsed
 * 1 medium onion, finely chopped
 * 2 cloves of garlic, minced
 * 2 tablespoons olive oil
 * 1 teaspoon ground cumin
 * ½ teaspoon ground coriander
 * ½ teaspoon ground paprika
 * ¼ teaspoon ground turmeric
 * 4 cups vegetable broth or water
 * 1 tablespoon lemon juice
 * Salt to taste
 * Pepper to taste
 * Fresh parsley or cilantro, chopped (for garnish)

Equipment

 * Large pot or Dutch oven
 * Wooden spoon or spatula for stirring
 * Knife for chopping
 * Measuring cups and spoons
 * Immersion or full-size blender

Procedure

 * 1) In a large pot or Dutch oven, heat the olive oil over medium heat.
 * 2) Add the finely chopped onion to the pot and sauté until it becomes translucent and slightly golden.
 * 3) Stir in the minced garlic and cook for another minute until fragrant.
 * 4) Add the rinsed red lentils to the pot and stir to coat them with the onion and garlic mixture.
 * 5) Sprinkle the ground cumin, ground coriander, ground paprika, and ground turmeric over the lentils. Stir well to combine and coat the lentils with the spices.
 * 6) Pour in the vegetable broth or water, ensuring that the lentils are fully submerged.
 * 7) Bring the mixture to a boil, then reduce the heat to low and cover the pot. Let the soup simmer for about 20–25 minutes or until the lentils are tender and fully cooked.
 * 8) Using a blender, purée the soup until smooth and creamy. If using a regular blender, allow the soup to cool slightly before blending, and be careful when transferring hot liquids.
 * 9) Return the soup to the pot and place it back over low heat.
 * 10) Stir in the lemon juice and season the soup with salt and pepper to taste. Adjust the seasoning according to your preference.
 * 11) Continue to heat the soup for a few more minutes until it is warmed through.
 * 12) Ladle the soup into bowls and garnish with chopped parsley or cilantro. Serve hot.

Notes, tips, and variations

 * Egyptian lentil soup can be served as a light lunch or dinner on its own, or alongside crusty bread or a side salad for a more substantial meal.

title: Cookbook:Egyptian Lentil Soup


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Cookbook:Egyptian Tomato Salad

Egyptian tomato salad is a simple and refreshing salad that celebrates the vibrant flavours of ripe tomatoes. This salad showcases the natural sweetness and juiciness of tomatoes, combined with a tangy dressing and aromatic herbs. It is a popular side dish in Egyptian cuisine, adding a burst of freshness to any meal.

Ingredients

 * 4–5 ripe tomatoes, sliced
 * 1 small red onion, thinly sliced
 * 1 cucumber, peeled and diced
 * ¼ cup fresh parsley, chopped
 * ¼ cup fresh mint, chopped
 * 2 tablespoons lemon juice
 * 2 tablespoons olive oil
 * Salt to taste
 * Pepper to taste

Equipment

 * Mixing bowl
 * Knife
 * Measuring spoons

Procedure

 * 1) In a mixing bowl, combine the sliced tomatoes, thinly sliced red onion, diced cucumber, fresh parsley, and fresh mint. Toss gently to combine.
 * 2) In a separate small bowl, whisk together the lemon juice, olive oil, salt, and pepper to create the dressing.
 * 3) Pour the dressing over the tomato salad and toss gently to coat the ingredients evenly.
 * 4) Taste the salad and adjust the seasoning according to your preference, adding more salt, pepper, or lemon juice if desired.
 * 5) Allow the salad to sit at room temperature for about 15–20 minutes to allow the flavors to meld together.
 * 6) Serve the salad as a refreshing side dish to complement a variety of main courses or as part of a mezze spread.

Notes, tips, and variations

 * Egyptian tomato salad is best enjoyed fresh, shortly after preparing it, as the flavors are at their peak.
 * Feel free to customize the salad by adding other ingredients such as olives, feta cheese, or diced bell peppers for additional flavor and texture.

title: Cookbook:Egyptian Tomato Salad


text:
User talk:2A02:C7C:DAAE:A400:6CF8:3575:22E0:79D

A page you created, Lauren Blake, has been deleted. Do not recreate it. This is Wikibooks, not Wikipedia so encyclopedic articles do not belong here.--Xania   talk 01:41, 29 June 2023 (UTC)


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Cookbook:Footi (Guinean Vegetable Stew)

Footi can be best described as a flavorful stew abundant in aubergines and tomatoes. It closely resembles a chili and could be alternatively referred to as "Chilli con Berenjena." This recipe is entirely plant-based, emphasizing a generous amount of vegetables while incorporating beans for a natural protein boost. Traditionally, this delectable dish is served by pouring it over rice. However, you can also enjoy it alongside a Guinean swallow called fufu.

Ingredients

 * Rice bran oil (or other vegetable oil)
 * Onions, diced
 * Habanero chile, deseeded and minced
 * Aubergines, chopped
 * Okra, diced
 * Salt to taste
 * Pepper to taste
 * Vegetable stock
 * Pomodoro sauce
 * Mixed dried beans, soaked

Procedure

 * 1) Heat some oil in a large pot over medium heat. Add the onions and chiles, and sauté for a few minutes.
 * 2) Add the aubergines and okra. Cook for a few more minutes, stirring occasionally.
 * 3) Add the remaining ingredients, and simmer until the aubergines are soft and thoroughly cooked, which should take approximately 30–40 minutes.
 * 4) Serve over wholegrain rice.

title: Cookbook:Footi (Guinean Vegetable Stew)


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Cookbook:Caldo de Peixe (Cape Verdean Fish Soup)

Caldo de peixe is a traditional Cape Verdean soup that still holds a special place among the Islanders. Depending on personal preferences, additional ingredients can be incorporated, and the dish can be served with condiments of choice.

Ingredients

 * Potatoes, diced
 * Sweet potatoes, diced
 * Green bell pepper, chopped
 * Red bell pepper, chopped
 * Onions, chopped
 * Medium tomatoes, chopped
 * Saltwater fish (e.g. tautog, cod, bluefish, or sea bass), cut into small pieces
 * Scallions, sliced
 * Fresh parsley, chopped

Procedure

 * 1) Bring a medium pot of water to a boil. Add the white and sweet potatoes. Boil for approximately 15 minutes or until they are partially cooked. Drain.
 * 2) Heat some oil over low heat in a separate pot. Add the onions, bell peppers, and tomatoes. Cook until softened.
 * 3) Add the fish, and continue sautéing.
 * 4) Add the drained potatoes, and add enough water to make a soup. Simmer until the fish and potatoes are fully cooked.
 * 5) Add the parsley and scallions, and serve.


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text: Category:Book:Pokémon/Flying-Bug Pokémon


text: Category:Book:Pokémon/Ground-Grass Pokémon


text: Category:Book:Pokémon/Normal-Flying Pokémon


text: Category:Book:Pokémon/Pure Power Ability


text: Category:Book:Pokémon/Rough Skin Ability


text: Category:Book:Pokémon/Speed Boost Ability


text: Category:Book:Pokémon/Stench Ability

title: Category:Book:Pokémon/Stench Ability


text: Category:Book:Pokémon/Truant Ability

title: Category:Book:Pokémon/Truant Ability


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Cookbook:Posho and Beans

Posho and beans is a Ugandan dish, mostly eaten as lunchtime meal.

Beans

 * Water
 * 400 grams dried common beans
 * 2 medium-size onions, finely chopped
 * 2 medium-size tomatoes, finely chopped
 * 1 teaspoon curry powder
 * ½ teaspoon dried ginger
 * ½ teaspoon cumin powder

Posho

 * 1 ½ litres water
 * 1 kg maize flour
 * Vegetable oil

Beans

 * 1) Place the beans in a large bowl, and add enough cold water to cover the beans by a few inches. Soak for 7–12 hours.
 * 2) Drain the beans and transfer them to a pot. Add enough fresh water to cover the beans again. Leave to boil for about 1½ hours, adding some of the tomatoes and some of the onions partway through the cooking process. Remove from the heat and set aside.
 * 3) Heat a good amount of oil in a fresh saucepan over high heat. Add the remaining onions, and cook until starting to brown.
 * 4) Add the tomatoes, curry powder, dried ginger, and cumin. Continue to cook for about 2 minutes.
 * 5) Add the entire contents of the pot of beans. Adjust the seasoning to taste, and cook for about 10 minutes over low heat, stirring to prevent the beans from sticking.
 * 6) Remove from the heat and set aside.

Posho

 * 1) Bring the water to a boil in a saucepan.
 * 2) Gradually stir in the maize until the mixture has thickened to your desire. It might be hard to mix, but keep going. You can squash any lump that forms with the back of your wooden spoon.
 * 3) Cook for 5 minutes, still stirring.
 * 4) Serve immediately with the beans.

title: Cookbook:Posho and Beans


text: Category:Ugandan recipes

title: Category:Ugandan recipes


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Cookbook:Tuwo Alkama (Wheat Swallow)

| Cuisine of Nigeria

Tuwo alkama is a swallow made from wheat flour and water. It is commonly eaten in the northern part of Nigeria

Ingredients

 * Whole wheat flour

 * Water

Equipment

 * Saucepan
 * Sieve
 * Turning stick

Procedure

 * 1) Sift the flour to remove any debris.
 * 2) Bring a saucepan of water to a boil. Gradually and continuously stir in the flour until it forms a thick mixture.
 * 3) Cook for 5 minutes, then serve.

title: Cookbook:Tuwo Alkama (Wheat Swallow)


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Cookbook:Maffé (West African Peanut Stew) III

Maafe is a stew made from groundnuts. It originated from the Madinkwa and Bambara people of Mali.

Ingredients

 * 2 lbs stew beef
 * ½ cup peanut butter
 * 1 cup water
 * 1 teaspoon black pepper
 * 1 teaspoon salt
 * 2 tablespoons tomato paste
 * 1 onion
 * Garlic (optional)

Equipment

 * Blender
 * Pots
 * Bowl
 * Frying pan

Procedure

 * 1) Boil meat in a pot with salt and onion.
 * 2) Fry the meat in a pan of oil.
 * 3) Blend together the tomato, pepper, and garlic until smooth.
 * 4) Pour the blended mixture into a pot and add the peanut paste. Stir until thick.

Notes, tips, and variations

 * Maafe is usually eaten with white rice, tuwo, fonio, fufu and sweet potatoes
 * It is usually made with vegetables in Ivory Coast, and the stew is cooked with boiled egg in Ghana.
 * When using beef to make maafe, use chuck, short ribs, or oxtail.


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Cookbook:Fanke (Hausa Puff Puff)

Fanke is a Nigerian fritter made with wheat flour or semovita. It is commonly eaten in the Northern part of Nigeria, especially among the Hausa people.

Ingredients

 * 3 cups all-purpose flour or semovita
 * 1 tablespoon instant yeast
 * 1 cup white granulated sugar
 * 1 ½ tsp baking powder

 * 2 cups warm water

 * Vanilla flavor to taste

 * Vegetable oil

Equipment

 * Pan for deep frying

 * Sieve

Procedure

 * 1) Sift the flour into a clean bowl. Mix in the yeast, sugar, and baking powder.
 * 2) Stir in the warm water and vanilla to make a thick batter.
 * 3) Cover the bowl, and let rise for about 1 hour.
 * 4) Heat enough oil in a pan for deep-frying. Shape the batter into balls, and drop them into the hot oil in batches.
 * 5) Deep fry the fritters until golden brown on all sides.
 * 6) Remove from the oil and let drain.

title: Cookbook:Fanke (Hausa Puff Puff)


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Cookbook:Rolex (Ugandan Flatbread-Rolled Omelet)

Rolex ("rolled eggs") is a vegetable-filled omelet wrapped in a chapati flatbread. It is a nourishing and finger licking food item. It is best enjoyed when hot and can be eaten for almost any meal.

Ingredients

 * 2 standard eggs
 * 1 medium-sized tomato, finely chopped
 * 1 medium-sized onion, finely chopped
 * 1 medium-sized cabbage, finely chopped or grated
 * 2 tablespoons chopped cilantro (optional but recommended)
 * ½ tablespoon black pepper powder
 * ½ tablespoon salt or to taste
 * 2 East African chapati (homemade or purchased)
 * 2 tablespoons vegetable oil

Procedure

 * 1) Heat a pan over medium heat.
 * 2) Crack the eggs in a medium sized bowl. Whisk in the onions, tomato, cabbage, coriander, salt, and pepper.
 * 3) Add 1 tablespoon of the oil to the hot pan, and pour in half the egg mixture. Allow it to cook for about 3 minutes.
 * 4) When the top is only a little wet, place a chapati over it.
 * 5) Flip the omelette and chapati over so the chapati is at the bottom. Allow the chapati to warm for 2 minutes.
 * 6) Roll the omelet up with the chapati on the outside.
 * 7) Wrap in foil and serve it immediately.
 * 8) Repeat the steps above with the remaining egg mixture and chapati.

Notes, tips, and variations

 * Red onions are a popular choice.
 * You can add any vegetables of your choice. You can also add chopped ginger.
 * If you can't make the chapati at home and it's otherwise unavailable, you can use ready-made flaky paratha.


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Cookbook:Katogo (Ugandan Mixed Breakfast Vegetables)

Katogo is a traditional Ugandan dish usually eaten for breakfast. It was mostly regarded to as a poor man's food, but with time and creativity, even the rich love to eat it too.

Ingredients

 * 500 g peeled green bananas (matooke)
 * Cooking oil
 * 1 medium-size onion, neatly chopped
 * 1 medium-size green pepper, neatly chopped
 * 3 medium-size grated tomatoes
 * Salt to taste
 * 2 cups water
 * 1 teaspoon black pepper
 * 1 teaspoon cumin
 * 1 teaspoon curry powder
 * 250 g boiled beans

Procedures

 * 1) Chop the green bananas and set aside.
 * 2) Sauté the onions in a pot of cooking oil until lightly browned.
 * 3) Add the pepper and tomatoes, then season to taste with salt. Cook, stirring, for 1 minute.
 * 4) Add the banana, and stir for another minute.
 * 5) Add the water and cook for 10 minutes over medium heat.
 * 6) Stir in the cumin, curry powder, and black pepper. Make sure all the spices are well-incorporated. Simmer for 2 minutes, and adjust the spices to taste.
 * 7) Rinse the cooked beans with clean water, then drain them well. Stir into the pot, and simmer for another 10 minutes.
 * 8) Serve hot, garnished with coriander.


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Yoruba/Pronouns

Yoruba pronouns are words that are used instead of a noun. Here are some examples:

title: Yoruba/Pronouns


text: Category:Shelf:Ido/all books

title: Category:Shelf:Ido/all books


text: Category:Sidebars

title: Category:Sidebars


text: Category:Book:Transwiki:Economic Sophisms


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User talk:WikiEditor50

Welcome, WikiEditor50!

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

--Xania   talk 06:11, 30 June 2023 (UTC)

title: User talk:WikiEditor50


text:
Cookbook:Egyptian Rice with Vermicelli

Egyptian rice with vermicelli is a beloved staple in Egyptian cuisine. It features long-grain rice cooked with toasted vermicelli noodles, resulting in a flavorful and aromatic side dish that pairs well with a variety of main courses. This dish is simple yet satisfying, with its delicate balance of textures and flavors.

Ingredients

 * 2 tablespoons butter or olive oil
 * ½ cup 1–2 inch-long vermicelli noodles
 * 1 cup long-grain rice
 * 2 cups water or vegetable broth
 * Salt to taste

Equipment

 * Medium-sized saucepan with a lid
 * Wooden spoon or spatula
 * Measuring cups
 * Fork

Procedure

 * 1) In a medium-sized saucepan, heat the butter or olive oil over medium heat.
 * 2) Add the vermicelli noodles to the saucepan and toast them until they turn golden brown, stirring constantly to prevent burning.
 * 3) Once the vermicelli is toasted, add the long-grain rice to the saucepan and stir to combine it with the noodles.
 * 4) Pour in the water or vegetable broth and add salt to taste. Stir gently to distribute the ingredients evenly.
 * 5) Bring the mixture to a boil over medium-high heat, then reduce the heat to low and cover the saucepan with a lid.
 * 6) Allow the rice to simmer for about 15–20 minutes, or until the liquid is absorbed and the rice is tender.
 * 7) Once the rice is cooked, remove the saucepan from the heat and let it sit, covered, for an additional 5 minutes to steam.
 * 8) Fluff the rice with a fork, mixing in the toasted vermicelli noodles evenly.
 * 9) Transfer the to a serving dish and garnish with fresh herbs, if desired.
 * 10) Serve the rice as a delicious side dish alongside your favorite Egyptian main courses.

Notes, tips, and variations

 * This dish is versatile and can be customized according to personal preference. Some variations may include adding spices like cumin or cardamom for extra flavor

title: Cookbook:Egyptian Rice with Vermicelli


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Cookbook:Egyptian Okra Stew

Egyptian okra stew is a popular and comforting dish in Egyptian cuisine. It features tender okra pods cooked in a rich tomato-based sauce, infused with aromatic spices. This stew is hearty, flavorful, and pairs well with rice or bread, making it a satisfying meal option.

Ingredients

 * 1 pound fresh okra pods, washed and ends trimmed
 * 1 onion, finely chopped
 * 3 cloves of garlic, minced
 * 2 tablespoons vegetable oil
 * 2 cups tomato purée or crushed tomatoes
 * 1 teaspoon ground cumin
 * ½ teaspoon ground coriander
 * ½ teaspoon ground turmeric
 * ¼ teaspoon cayenne pepper (optional, for heat)
 * Salt to taste
 * Pepper to taste

Equipment

 * Large saucepan with a lid
 * Knife for chopping
 * Wooden spoon or spatula
 * Measuring spoons

Procedure

 * 1) Heat the vegetable oil in a large saucepan over medium heat.
 * 2) Add the finely chopped onion to the saucepan and sauté until it becomes translucent and lightly golden.
 * 3) Stir in the minced garlic and cook for another minute until fragrant.
 * 4) Add the tomato sauce or crushed tomatoes to the saucepan, along with the ground cumin, ground coriander, ground turmeric, cayenne pepper, salt, and pepper. Stir well to combine.
 * 5) Allow the tomato sauce mixture to simmer for about 10 minutes, allowing the flavors to meld together.
 * 6) Add the trimmed and washed okra pods to the saucepan and stir gently to coat them with the tomato sauce.
 * 7) Reduce the heat to low, cover the saucepan with a lid, and let the stew simmer for about 20–25 minutes, or until the okra pods are tender. Stir the stew occasionally to prevent sticking and ensure even cooking.
 * 8) Once the okra is cooked, taste the stew and adjust the seasoning according to your preference.
 * 9) Remove the saucepan from the heat and let the stew sit for a few minutes to allow the flavors to develop.
 * 10) Serve the stew hot as a main course with rice or bread, and enjoy the delicious flavors of the tender okra and aromatic spices.

Notes, tips, and variations

 * This stew can be customized to suit your taste preferences. You can add other vegetables such as bell peppers or carrots for added texture and flavor. Additionally, some variations may include the addition of meat or poultry for a heartier stew.

title: Cookbook:Egyptian Okra Stew


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Cookbook:Egyptian Grilled Pigeon (Fattah Meshaltet)

Egyptian grilled pigeon, also known as fattah meshaltet, is a traditional food highly regarded in Egyptian cuisine. This dish features succulent grilled pigeons marinated in a flavorful blend of spices, giving it a rich and aromatic taste. Fattah meshaltet is often served on special occasions and gatherings, symbolizing hospitality and celebration.

Ingredients

 * 1 tablespoon ground cumin
 * 1 tablespoon ground coriander
 * 1 teaspoon ground paprika
 * 1 teaspoon ground cinnamon
 * 1 teaspoon ground black pepper
 * 1 teaspoon salt
 * 4 cloves of garlic, minced
 * Juice of 1 lemon
 * 2 tablespoons olive oil
 * 4 whole pigeons, cleaned and gutted

Equipment

 * Grill or barbecue
 * Mixing bowl
 * Knife for mincing
 * Measuring spoons
 * Plastic wrap

Procedure

 * 1) In a mixing bowl, combine the ground cumin, ground coriander, ground paprika, ground cinnamon, ground black pepper, salt, minced garlic, lemon juice, and olive oil. Mix well to form a marinade.
 * 2) Place the cleaned and gutted pigeons in the marinade, ensuring they are evenly coated. Massage the marinade into the birds, ensuring they are thoroughly seasoned.
 * 3) Cover the bowl with plastic wrap and let the pigeons marinate in the refrigerator for at least 2 hours or overnight to allow the flavors to penetrate the meat.
 * 4) Preheat the grill or barbecue to medium-high heat.
 * 5) Remove the pigeons from the marinade and shake off any excess. Reserve the marinade for basting.
 * 6) Place the pigeons on the grill and cook for about 6–8 minutes on each side, or until they are cooked through and nicely browned, basting occasionally with the reserved marinade. Ensure the internal temperature of the pigeon reaches a safe temperature of 165°F (74°C) to ensure they are fully cooked.
 * 7) Once cooked, transfer the grilled pigeons to a serving platter and let them rest for a few minutes before serving.
 * 8) Serve hot as a main course, garnished with fresh herbs and accompanied by traditional Egyptian side dishes like rice or bread.

Notes, tips, and variations

 * Ensure that the pigeons are sourced from reputable suppliers and properly cleaned before marinating.


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Cookbook:Egyptian Stuffed Grape Leaves (Warak Enab Mahshi)

Egyptian stuffed grape leaves, also known as warak enab mahshi, is a traditional dish in Egyptian cuisine that showcases delicate vine leaves stuffed with a flavorful rice and herb filling. These stuffed grape leaves are often enjoyed as appetizers or as part of a larger meal. With their savory taste and aromatic spices, they are sure to delight your taste buds.

Ingredients

 * 1 jar of grape leaves in brine, rinsed and drained
 * 1 cup long-grain rice
 * 1 medium onion, finely chopped
 * ¼ cup fresh parsley, finely chopped
 * ¼ cup fresh dill, finely chopped
 * ¼ cup fresh mint, finely chopped
 * ¼ cup olive oil
 * 2 tablespoons lemon juice
 * 1 teaspoon ground cumin
 * ½ teaspoon ground coriander
 * Salt to taste
 * Pepper to taste

Equipment

 * Large pot
 * Mixing bowl
 * Knife for chopping
 * Wooden spoon or spatula

Procedure

 * 1) In a large pot, bring water to a boil. Blanch the grape leaves by adding them to the boiling water for about 1–2 minutes. This will soften the leaves and make them more pliable. Drain and set aside.
 * 2) In a mixing bowl, combine the long-grain rice, finely chopped onion, fresh parsley, fresh dill, fresh mint, olive oil, lemon juice, ground cumin, ground coriander, salt, and pepper. Mix well to ensure the ingredients are evenly distributed.
 * 3) Place a grape leaf on a clean surface, shiny side down. Trim the stem if necessary.
 * 4) Take about a tablespoon of the rice mixture and place it in the center of the leaf.
 * 5) Fold the sides of the leaf inward and roll it tightly, similar to rolling a burrito or spring roll.
 * 6) Repeat the process with the remaining grape leaves and rice mixture until all the filling is used.
 * 7) Line the bottom of a large pot with a few grape leaves to prevent the stuffed grape leaves from sticking.
 * 8) Arrange the stuffed grape leaves in layers in the pot, placing them closely together. This will help them hold their shape during cooking.
 * 9) Add enough water to the pot to cover the stuffed grape leaves.
 * 10) Place a heatproof plate or lid on top of the stuffed grape leaves to keep them pressed down while cooking.
 * 11) Cover the pot with a lid and bring it to a gentle simmer over medium-low heat. Cook for about 45 minutes to 1 hour, or until the rice is fully cooked and the grape leaves are tender.
 * 12) Once cooked, carefully remove the stuffed grape leaves from the pot and transfer them to a serving dish.
 * 13) Serve the stuffed grape leaves warm or at room temperature, as an appetizer or part of a larger meal. They can be enjoyed on their own or accompanied by yogurt or a tangy dipping sauce.


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Cookbook:Egyptian Fish Tagine (Samak Tajine)

Egyptian fish tagine, also known as samak tajine, is a popular seafood dish in Egyptian cuisine. It features tender fish fillets cooked in a rich tomato-based sauce with an array of aromatic herbs and spices. This flavorful and aromatic dish is often enjoyed with Egyptian bread or rice, making it a satisfying meal.

Ingredients

 * 2 tablespoons olive oil
 * 1 large onion, finely chopped
 * 3 garlic cloves, minced
 * 1 teaspoon ground cumin
 * 1 teaspoon ground paprika
 * ½ teaspoon ground cayenne pepper
 * 1 teaspoon ground coriander
 * 1 teaspoon ground cinnamon
 * 1 can (400 g) diced tomatoes
 * 1 cup vegetable or fish stock
 * Juice of 1 lemon
 * Salt to taste
 * Pepper to taste
 * 4 fish fillets (such as Nile perch or red snapper)
 * Fresh parsley or cilantro, chopped (for garnish)

Equipment

 * Tagine or deep, wide skillet with a lid
 * Cooking spoon or spatula
 * Knife
 * Citrus juicer (if using fresh lemon juice)

Procedure

 * 1) Heat the olive oil in a tagine or deep skillet over medium heat.
 * 2) Add the finely chopped onion and minced garlic. Sauté until the onion becomes translucent and fragrant.
 * 3) Add the ground cumin, ground paprika, ground cayenne pepper, ground coriander, and ground cinnamon. Stir well to combine and let the spices toast for a minute to release their flavors.
 * 4) Add the diced tomatoes (including the juice) to the tagine or skillet. Stir to incorporate the spices with the tomatoes.
 * 5) Pour in the vegetable or fish stock and lemon juice. Season with salt and pepper to taste. Stir the sauce gently to combine all the ingredients.
 * 6) Reduce the heat to low and let the sauce simmer for about 10 minutes to allow the flavors to meld together.
 * 7) Carefully place the fish fillets into the simmering sauce, ensuring they are submerged. Spoon some of the sauce over the fish to coat them evenly.
 * 8) Cover the tagine or skillet with a lid and let the fish cook in the sauce for about 15–20 minutes, or until the fish is cooked through and flakes easily with a fork.
 * 9) Once the fish is cooked, remove the tagine or skillet from the heat.
 * 10) Serve hot, garnished with fresh parsley or cilantro. It pairs well with Egyptian bread or rice.

Notes, tips, and variations

 * Egyptian fish tagine is a versatile dish, and you can customize the spices and herbs according to your preference.


text:
Cookbook:Egyptian Meatballs (Kofta)

Egyptian meatballs, also known as kofta, are a popular and savory dish in Egyptian cuisine. These delicious meatballs are typically made from ground beef or lamb mixed with a variety of herbs and spices, resulting in a flavorful and juicy texture. Egyptian meatballs can be enjoyed on their own as a main course or used in other dishes like sandwiches or wraps.

Ingredients

 * 500 grams ground beef or lamb
 * 1 small onion, finely chopped
 * 2 garlic cloves, minced
 * ¼ cup fresh parsley, finely chopped
 * ¼ cup fresh cilantro, finely chopped
 * 1 teaspoon ground cumin
 * 1 teaspoon ground paprika
 * ½ teaspoon ground cayenne pepper (optional, for added spice)
 * Salt to taste
 * Pepper to taste
 * Olive oil, for brushing

Equipment

 * Mixing bowl
 * Skewers (metal or wooden)
 * Grill or stovetop grill pan
 * Knife
 * Brush

Procedure

 * 1) In a mixing bowl, combine the ground beef or lamb, finely chopped onion, minced garlic, fresh parsley, fresh cilantro, ground cumin, ground paprika, ground cayenne pepper (if using), salt, and pepper. Mix well until all the ingredients are evenly incorporated.
 * 2) Take a small portion of the meat mixture and shape it into a cylindrical or oval meatball shape. Repeat the process with the remaining meat mixture, shaping them into uniform-sized meatballs.
 * 3) If using wooden skewers, soak them in water for about 30 minutes to prevent them from burning on the grill.
 * 4) Preheat your grill or stovetop grill pan over medium heat.
 * 5) Thread the meatballs onto the skewers, leaving a bit of space between each meatball.
 * 6) Brush the grill or grill pan with olive oil to prevent sticking.
 * 7) Place the meatball skewers on the grill or grill pan and cook for about 10–12 minutes, turning them occasionally to ensure even cooking. The meatballs should be browned and cooked through.
 * 8) Once cooked, remove the meatball skewers from the grill or grill pan and transfer them to a serving platter.
 * 9) Serve the kofta hot, garnished with fresh parsley or cilantro. They can be enjoyed on their own as a main course or used in sandwiches, wraps, or other dishes.

title: Cookbook:Egyptian Meatballs (Kofta)


text:
Cookbook:Egyptian Stuffed Eggplant (Mahshi Betinjan)

Egyptian stuffed eggplant, also known as mahshi betinjan, is a flavorful and satisfying dish in Egyptian cuisine. It features eggplants that are hollowed out and stuffed with a savory filling made of rice, ground meat, herbs, and spices. The stuffed eggplants are then baked until tender and golden, resulting in a delicious and hearty meal.

Ingredients

 * 6 medium-sized eggplants
 * 250 grams ground beef or lamb
 * 1 cup rice, rinsed
 * 1 small onion, finely chopped
 * 2 garlic cloves, minced
 * ¼ cup fresh parsley, finely chopped
 * ¼ cup fresh dill, finely chopped
 * ¼ cup fresh mint, finely chopped
 * 2 tablespoons tomato paste
 * 1 teaspoon ground cumin
 * 1 teaspoon ground paprika
 * ½ teaspoon ground cinnamon
 * Salt to taste
 * Pepper to taste
 * Olive oil for drizzling

Equipment

 * Baking dish
 * Knife
 * Mixing bowl
 * Spoon for stuffing
 * Cooking spoon or spatula
 * Aluminium foil
 * Oven

Procedure

 * 1) Preheat the oven to 180°C (350°F).
 * 2) Wash the eggplants and cut off the stem end. Slice each eggplant in half lengthwise.
 * 3) Use a spoon to carefully hollow out the eggplant halves, leaving about a ½-inch thick shell. Set aside the hollowed-out eggplant flesh to use in the filling.
 * 4) In a mixing bowl, combine the ground beef or lamb, rinsed rice, finely chopped onion, minced garlic, fresh parsley, fresh dill, fresh mint, tomato paste, ground cumin, ground paprika, ground cinnamon, salt, and pepper. Mix well until all the ingredients are thoroughly combined.
 * 5) Stuff each hollowed-out eggplant half with the meat and rice filling, packing it firmly into the shell.
 * 6) Arrange the stuffed eggplants in a baking dish, making sure they fit snugly.
 * 7) Drizzle the stuffed eggplants with olive oil to keep them moist and enhance the flavor.
 * 8) Cover the baking dish with foil and bake in the preheated oven for about 45–50 minutes, or until the eggplants are tender and the filling is cooked through.
 * 9) Once cooked, remove the foil and continue baking for an additional 10–15 minutes to allow the tops to brown slightly.
 * 10) Remove the eggplant from the oven and let them cool for a few minutes before serving.
 * 11) Serve the mahshi betinjan hot as a main course, garnished with fresh herbs if desired. It pairs well with a side of Egyptian bread, rice, or a salad.


text:
Yoruba/Prepositions

Yoruba Prepositions are Position and direction that are expressed by the prepositions in combination with spatial relational nouns, Here are some examples:

title: Yoruba/Prepositions


text:
Yoruba/Conjunctions

Yoruba conjunction are words that are used to connect words, phrases, and clauses. Here are some examples:

title: Yoruba/Conjunctions


text:
Category:Articles containing potentially dated statements from 2007

__HIDDENCAT__


text:
Yoruba/Adverbs

Yoruba adverbs are part of speech. Generally they're words that modify any part of language other than a noun. Adverbs can modify verbs, adjectives (including numbers), clauses, sentences and other adverbs. Here are some examples:

title: Yoruba/Adverbs


text:
Category:Articles containing potentially dated statements from 2018

__HIDDENCAT__


text:
Category:Articles containing potentially dated statements from December 2012

__HIDDENCAT__


text:
Category:Articles containing potentially dated statements from July 2014

__HIDDENCAT__


text:
Category:Articles containing potentially dated statements from October 2015

__HIDDENCAT__


text:
Cookbook:Kwacoco (Cameroonian Steamed Taro Bundles)

Ingredients

 * 1 teaspoon bouillon powder
 * 1–1½ cups Cameroonian smoked fish
 * ½ cup crayfish
 * 1 scotch bonnet chile pepper, pierced
 * 1–1½ cups bite-size smoked turkey pieces
 * 3 pounds cocoyam, peeled
 * 4–5 cups fresh spinach, chopped
 * 1 cup red oil
 * Salt
 * ½ teaspoon country onion spice

Equipment

 * Pot
 * Steamer
 * Stovetop
 * Knife
 * Bowl
 * Stirring implement
 * Food processor or grater

Procedure

 * 1) In a medium pot, combine the bouillon powder, smoked fish, crayfish, chile pepper, and turkey. Cover with water, and bring to a boil. Cook for 3–5 minutes. Set aside the stock for later use.
 * 2) Cut the cocoyam into large chunks, rinse right away to avoid discoloration, and soak in cool water until needed.
 * 3) Either grate the cocoyam or pulse it in a food processor until almost but not completely smooth.
 * 4) Combine the cooked fish, turkey, spinach, red oil, salt, and country onion spice in a large bowl. Add a little stock as necessary.
 * 5) Cut the banana leaves into rectangles, removing any undesirable edges. Clean them, drain them, and pat them dry.
 * 6) Heat the banana leaves over an open flame to wilt them and make them flexible.
 * 7) Place around 1–2 cups of the above mixture on one leaf. Swiftly fold banana leaves over the filling, pressing the sides into a rectangle form while pressing inward to prevent any filling from leaking out. Fold the sides in twice to seal. Repeat this step with the remaining filling and banana leaves.
 * 8) Place a rack or steamer inside a large pot with a few inches of boiling water. Line with banana leaves, and place the wrapped bundles in the steamer. Steam for about an hour, adding more water as needed.
 * 9) Unwrap the kwacoco to serve.


text:
Yoruba/Idioms in Yoruba

Idiomatic expression in Yoruba is an expression whose meanings cannot be inferred from the meanings of the words that make it up.

title: Yoruba/Idioms in Yoruba


text:
Yoruba/Proverbs in Yoruba

Yoruba proverb is a simple and insightful, traditional saying that expresses a perceived truth based on common sense or experience. Proverbs are often metaphorical and use formulaic language.

title: Yoruba/Proverbs in Yoruba


text:
Cookbook:Sangah (Cameroonian Corn and Cassava Leaf)

Sangah is a Cameroonian dish made with corn, cassava leaf, and palm kernel extract.

Ingredients

 * 1 kg palm nut cream
 * Water
 * 500 g cassava leaves, well-pounded
 * Sweet corn kernels
 * Homi

Equipment

 * Pot with lid
 * Stovetop
 * Mortar and pestle

Procedure

 * 1) Combine the water and palm nut cream in a pot. Boil for a few minutes.
 * 2) Stir in the pounded cassava leaves. Cover with the lid, and boil for 20 minutes.
 * 3) Stir in as much corn as desired. Season to taste with homi.
 * 4) Serve hot.


text:
Supplementary mathematics/Volume integral

The three-dimensional integral, also known as the three-dimensional definite integral or volume integral, is an extension of the ordinary integral to three-dimensional space. It is often preferred to solve problems in three-dimensional space in dimensional spatial geometry, such as finding the center of mass, moments of inertia or the volume of a solid region under a curve and the exact volume of geometric volumes.


text:
Cookbook:Banana Cake

Ingredients

 * 2 cups all-purpose flour
 * 1½ teaspoons baking powder
 * ½ teaspoon baking soda
 * ½ teaspoon salt
 * ½ teaspoon ground cinnamon
 * ½ cup unsalted butter, softened
 * 1 cup granulated sugar
 * 2 standard eggs
 * 1 ½ teaspoons vanilla extract
 * 3 ripe bananas, mashed
 * ½ cup buttermilk

Special equipment

 * Oven
 * 9-inch round cake pan
 * Mixer

Procedure

 * 1) Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
 * 2) In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and ground cinnamon. Set aside.
 * 3) In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
 * 4) Beat in the eggs, one at a time, followed by the vanilla extract.
 * 5) Add the mashed bananas to the butter mixture and mix until well combined.
 * 6) Gradually add the dry ingredient mixture to the banana mixture, alternating with the buttermilk. Begin and end with the dry ingredients, mixing just until combined after each addition. Be careful not to overmix.
 * 7) Pour the batter into the prepared cake pan and smooth the top with a spatula.
 * 8) Bake for 45–50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
 * 9) Remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, transfer the cake to a wire rack to cool completely.
 * 10) Once the cake has cooled, you can frost it with cream cheese frosting, a dusting of powdered sugar, or enjoy it plain.

title: Cookbook:Banana Cake


text:
Cookbook:Ndole (Cameroonian Bitter Leaf and Peanut Soup)

Ndole is a popular traditional soup recipe in Cameroon that is made with the combination of spinach and bitter leaves as well as crayfish, shrimp, and beef. It is also a recipe for ceremony.

Ingredients

 * ½ pound stew beef, diced
 * Salt
 * 2 tablespoons maggi (stock cube)
 * 3 large onion, sliced
 * ½ pound stockfish (optional)
 * 2 cups shelled and peeled peanuts
 * 4–5 cloves garlic
 * ¾ cup ground crayfish
 * 1 pound bitter leaves or spinach

 * 2–3 cups oil
 * ½ pound shrimp

Equipment

 * Pot
 * Bowl
 * Stovetop
 * Knife
 * Cooking spoon
 * Blender/grinder
 * Saucepan
 * Frying pan

Procedure

 * 1) Season the beef in a big pot with salt, maggi, and one-third of the onions, then boil until the meat is soft.
 * 2) In the meantime, boil the stockfish with salt and water, then add it to the cooked beef. From the meat and stockfish you should get roughly 3 cups. Freeze or reserve the remainder.
 * 3) In a saucepan, boil the peanuts for around 10 minutes. Let it cool before pulsing or mixing it in a blender. Add to the meat and stockfish mixture.
 * 4) Grind half the remaining onion and garlic to a paste, then stir into the meat and peanut mixture.
 * 5) Add the crayfish, then boil it for 10 minutes, stirring often to avoid burning. Season with salt and maggi to taste. Later, you might need to add more.
 * 6) Add spinach or bitter leaves to the soup. Stir and continue to simmer for few minutes.
 * 7) Heat the oil in a frying pan while the ndole is simmering. Add the shrimp and stir continuously until they start to turn pink. Add all the remaining onions and stir again for a few more minutes.
 * 8) Add the shrimp and onion mixture to the soup pot, and stir continuously for about 2 minutes
 * 9) Serve hot.


text:
Supplementary mathematics/References

Book References

 * calculus, James Stewart, published in 2008
 * Calculus with Analytic Geometry, Richard A. Silverman, published in 2010
 * Algebra and trigonometry, published by the authors of the college 2021.
 * Fourier series,Fourier transform andTheir applications in mathematics andPhysics ,Springer Publishing.
 * Proofbook, Richard Hammock, Virginia Commonwealth University, 2010
 * advanced Modern engineering mathematics,Glyn James,2022

Online References

 * https://mathworld.wolfram.com
 * https://www.britannica.com/
 * www.en.m.Wikipedia.org
 * https://fr.m.wikipedia.org
 * https://de.m.wikipedia.org

title: Supplementary mathematics/References


text:
Yoruba/Word order in Yoruba

Yoruba word order (also known as linear order) is the order of the syntactic constituents of a language. The normal word order in Yoruba is Subject-Verb-Object, here are some examples,
 * 1) Bàbá ra bátá ‘Father buy shoes.’ Adjectives usually follow nouns.
 * 2) Ajá funfun ‘Dog white’. ‘Adverbials usually follow verbs.

title: Yoruba/Word order in Yoruba


text:
Yoruba/Phrases in Yoruba

Yoruba phrases called expression in some contexts is a group of words or singular word acting as a grammatical unit This page will include greetings, questions, emergency and survival expressions, asking for direction, language practice, introducing yourself, holiday wishes, and finally some travel phrases. Here are examples of travel phrases,

title: Yoruba/Phrases in Yoruba


text:
User talk:Srilakashmi 123

Dew point Meters
A dew point meter, also known as a dew point analyzer or hygrometer, is a device used to measure the dew point temperature of a gas or air sample. The dew point temperature is the temperature at which the air becomes saturated and condensation begins to form. It's important to note that different dew point meters may have different measurement ranges and accuracies, so it's essential to select a meter appropriate for your specific requirements and industry standards 9581678685 Srilakashmi 123 (discuss • contribs) 07:04, 1 July 2023 (UTC)

PM 10 and PM 2.5
PM 10 and PM 2.5 refer to particulate matter of specific sizes that are commonly used to measure air pollution. They are classifications based on the aerodynamic diameter of the particles.

PM 10 and PM 2.5 are measured in micrograms per cubic meter (µg/m³) and are used as indicators of air quality. High levels of PM 10 and PM 2.5 in the atmosphere can have adverse effects on human health, particularly respiratory and cardiovascular systems. Prolonged exposure to elevated levels of these particles has been linked to respiratory diseases, asthma, bronchitis, lung cancer, and cardiovascular problems. Monitoring and controlling PM 10 and PM 2.5 levels are important for assessing air quality and implementing measures to reduce pollution and protect public health. 9581678685 115.245.208.50 (discuss) 05:55, 3 July 2023 (UTC)

continuous Ambient Air Qualty Monitroing  System
An ambient air quality monitoring system is designed to measure and analyze the quality of outdoor air in a particular area. It consists of various sensors and instruments that detect and quantify different pollutants present in the air. These systems play a crucial role in assessing air pollution levels, identifying pollution sources, and implementing appropriate measures to improve air qualitComponents of an ambient air quality monitoring system typically include:Sensors: These devices detect and measure specific pollutants such as particulate matter (PM), nitrogen oxides (NOx), sulfur dioxide (SO2), carbon monoxide (CO), ozone (O3), volatile organic compounds (VOCs), and other gases. Different types of sensors are used depending on the pollutant being measured. 9581678685 115.245.208.50 (discuss) 04:59, 4 July 2023 (UTC)

title: User talk:Srilakashmi 123


text:
Wikibooks:Reading room/Archives/2023/May

Automatic citations based on ISBN are broken
Apologies if this message does not reach you in your favorite language. You can help translate it centrally at Meta. Thanks for your help.

We have recently become unable to access the WorldCat API which provided the ability to generate citations using ISBN numbers. The Wikimedia Foundation's Editing team is investigating several options to restore the functionality, but will need to disable ISBN citation generation for now.

This affects citations made with the VisualEditor Automatic tab, and the use of the citoid API in gadgets and user scripts, such as the autofill button on refToolbar. Please note that all the other automatic ways of generating citations, including via URL or DOI, are still available.

You can keep updated on the situation via Phabricator, or by reading the next issues of Tech News. If you know of any users or groups who rely heavily on this feature (for instance, someone who has an upcoming editathon), I'd appreciate it if you shared this update with them.

Elitre (WMF), on behalf of the Editing team.

MediaWiki message delivery (discuss • contribs) 19:45, 11 May 2023 (UTC)

 * This is very good to know—I was wondering why I was having trouble with ISBN citation generation! —Kittycataclysm (discuss • contribs) 21:29, 11 May 2023 (UTC)

Page order
Hi, mediawiki noob here. I am having a problem with Mathematical Proof page. I want Mathematical Proof/Cover to be the first page but its automatically shown as the second in Mathematical Proof/Introduction to Set Theory's navbar. What can I do to solve this? DigitalDasein (discuss • contribs) 08:36, 12 May 2023 (UTC)

 * Good question @DigitalDasein! I took a look at Template:Nav, and it seems like it might have something to do with Module:Printable version. Unfortunately, I don't have enough experience with that module or with Lua in general to diagnose further than that—@Leaderboard @MarcGarver @SHB2000, do any of you know enough to help out here? —Kittycataclysm (discuss • contribs) 15:58, 12 May 2023 (UTC)

 * Definitely a quirk there. Adding to the cover page creates a forward and backward navigation to introduction to set theory... I will take a look. MarcGarver (discuss • contribs) 16:44, 12 May 2023 (UTC)
 * While I do have some experience with templates, I'm not that familiar with Lua and modules – sorry about that :-(. --SHB2000 (discuss • contribs) 20:39, 12 May 2023 (UTC)

Dichotomus key
I think this would be very helpful and I've sort of always wanted to do this so anyone helping me or editing it is thanked and also any advise as to where to start is greatly apprieciated. if you could also give me the characteristics of some phyla that are missing that would help a lot since their are a ton excitement from Ducklan (discuss • contribs) 17:15, 12 May 2023 (UTC)

 * Hi @Ducklan. Could you clarify what exactly you are trying to create? That will help other editors get a better idea of how to help and guide you. Cheers —Kittycataclysm (discuss • contribs) 17:33, 12 May 2023 (UTC)
 * i'm trying to add on to the dichotomous key and complete it, maybe then it could be combined with wikispecies
 * also it looks kind of bad right now
 * Ducklan (discuss • contribs) 17:36, 12 May 2023 (UTC)
 * @Ducklan I see now—you're referring to the book Dichotomous Key. The book doesn't look like it's been worked on in a while, and there is not much on the discussion page. If you would like to work on it, you'll have to figure out what the book needs and take it on yourself. It may eventually become too bulky to fit on one page based on the massive number of known species; you might consider dividing things up across multiple pages. —Kittycataclysm (discuss • contribs) 18:58, 12 May 2023 (UTC)

Is this book/textbook eligable for wikibooks?
Hi everyone,

I have recently found a good published source on Bosnian history. I wanna know, can I publish it here or on wikisource? The book is called Arheološki leksikon Bosne i Hercegovine/Archeology dictionary of Bosnia and Herzegovina, is in bosnian and was published in 1988 in Sarajevo. It was published in the former Socialist Federal Republic of Yugoslavia (SFRY). I can add the link too. The format of the book is pdf, probably scanned and the text isn't searchable.

Best regards, The Yennefer (discuss • contribs) 13:31, 16 May 2023 (UTC)

 * No. I have found the answer. The text is not eligable since it was published less then 70 years ago. The Yennefer (discuss • contribs) 18:16, 20 May 2023 (UTC)

Selection of the U4C Building Committee
 The next stage in the Universal Code of Conduct process is establishing a Building Committee to create the charter for the Universal Code of Conduct Coordinating Committee (U4C). The Building Committee has been selected. Read about the members and the work ahead on Meta-wiki.

-- UCoC Project Team, 04:20, 27 May 2023 (UTC)

Footnotes errors
Errors on Linear Algebra and more have appeared. I don't know much about wikis, but it seems mostly related to something like Template:harv → Module:Footnotes. Internet Archive seems to suggest they started appearing between 2023-03-26 and 2023-04-07. —Exylic (discuss • contribs) 03:40, 21 May 2023 (UTC)

 * , this has been fixed (or I hope so) - please check. You may need to purge the cache. The reason was that we had to import a large number of templates to Wikipedia to allow some features to work here; unfortunately, this results in difficulties like you saw above (another issue is Wikipedia stuff on Wikibooks). Leaderboard (discuss • contribs) 04:44, 21 May 2023 (UTC)


text: Talk:Hacking

title: Talk:Hacking


text:
Piano Solo Music: An Encyclopedia/Composers born in the 19th century/Glazunov, Alexander

Compositions for piano solo by Alexander Glazunov

 * Barcarolle sur les touches noires [YouTube]
 * Études 1 - 3, op. 31 [YouTube]
 * Grande valse de concert, op. 41 [YouTube]
 * Idylle, op. 103 [YouTube]
 * Impromptus 1 - 2, op. 54 [YouTube]
 * Miniatures 1 - 3, op. 42 [YouTube]
 * Nocturne, op. 37 [YouTube]
 * Petite valse, op. 36 [YouTube]
 * Piano sonata no. 1, op. 74 [YouTube]
 * Piano sonata no. 2, op. 75 [YouTube]
 * Pieces 1 - 2, op. 22 [YouTube]
 * Pieces 1 - 3, op. 49 [YouTube]
 * Prelude and Fugue in D minor [YouTube]
 * Preludes and Fugues 1 - 4, op. 101 [YouTube]
 * Prelude and Mazurka, op. 25 [YouTube] [YouTube]
 * Sonatina [YouTube]
 * Suite on the Theme S-A-C-H-A, op. 2 [YouTube] [YouTube] [YouTube] [YouTube] [YouTube]
 * Theme and Variations, op. 72 [YouTube]
 * Valse de salon, op. 43 [YouTube]
 * Waltzes on the Theme S-A-B-E-L-A, op. 23 [YouTube]


text:
Cookbook:Mbongo Tchobi (Cameroonian Black Stew)

Mbongo tchobi is type of stew popular among the Bassa people of Cameroon, though it is also eaten in other countries. It can be eaten with rice and yam.

Ingredients

 * Large fish of choice, filleted
 * ½ teaspoon salt
 * 2 large (or 4 small) tomatoes, roughly chopped
 * 1 large onion, chopped
 * 7 garlic cloves, peeled
 * ½ inch ginger root, peeled
 * ½ leek stem, chopped
 * ½ celery stalk, chopped
 * 2 seeds African nutmeg, peeled
 * 30 njangsa seeds
 * 4 teaspoons ground mbongo spice
 * ½ cup vegetable oil
 * ¼ teaspoon white pepper
 * 1 habanero chile pepper
 * 3 small seasoning cubes

Equipment

 * Pot
 * Knife
 * Cutting board
 * Stovetop
 * Cooking spoon

Procedure

 * 1) Lightly salt the fish fillets, and set aside.
 * 2) Combine the tomatoes, half the onions, garlic, ginger, leeks, celery, African nutmeg, njangsa, mbongo spice, and ½ cup water. Blend until smooth.
 * 3) Pour the mixture over the fish, and marinate for 30 minutes.
 * 4) Heat the oil in a pot. Add the remaining onions and cook until aromatic. Add the fish, marinade, and peppers, then season with salt and stock cubes. Cover and cook for about 15 minutes.
 * 5) Uncover and check the seasoning. Thin with water if necessary, then cook for another 5 minutes.
 * 6) Serve with boiled plantains, rice, or yams.


text:
Talk:Character Encodings/Code Tables/EBCDIC

Code page 14
Here's code page 14, by the way: https://public.dhe.ibm.com/systems/i/globalization/cp00014z.pdf --HarJIT (discuss • contribs) 20:30, 1 July 2023 (UTC)
 * I saw the IBM PUA code page 1449 in this folder, but both pdfs are corrupted. I have found code page 354 now!Alexlatham96 (discuss • contribs) 22:14, 21 May 2024 (UTC)


text: Category:Tanzanian recipes

title: Category:Tanzanian recipes


text:
Cookbook:Kunun Tamba (Finger Millet Porridge)

Kunun tamba is a porridge made from finger millet. It is common in the northern part of Nigeria.

Ingredients

 * ¼ cup tamba (finger millet)
 * Ginger
 * 1 cup water
 * 1 cup milk
 * 2 tablespoons sugar

Equipment

 * Sieve
 * Bowl
 * Pot

Procedure

 * 1) Wash the tamba and dry with a clean cloth.
 * 2) Mix tamba with ginger. Grind the mixture until smooth.
 * 3) Allow the ground mixture to cool down, then sieve the chaff to give a fine texture.
 * 4) Boil water in a pot and add the tamba powder gradually, stirring gently to make a smooth mixture.
 * 5) Add milk and sugar, then whisk until smooth and lump-free.

Notes, tips, and variations

 * Finger millet porridge is usually prepared for babies as a weaning food. It is also eaten as breakfast in some regions.
 * Dilute with water to get a thinner porridge


text:
Cookbook:Tuwo Alabo (Nigerian Cassava Swallow)

Tuwo alabo is a Nigerian swallow made from cassava flour, which is gotten by sun-drying and milling fermented peeled cassava. It is a substitute for tuwo masara and is the Hausa version of lafun.

Ingredients

 * Cassava flour

 * Water

Equipment

 * Sieve
 * Turning stick
 * Bowl

Procedure

 * 1) Sift the cassava flour to remove debris.
 * 2) Boil the water in a pot, and gradually stir in the flour until it forms a smooth mixture.
 * 3) Stir thoroughly until smooth, and cook for a minute or two.
 * 4) Serve.


text:
Cookbook:Kunun Gyada (Groundnut and Rice Gruel)

Kunun gyada is a light porridge made from blended raw groundnut and rice, usually eaten in the northern part of Nigeria. It is similar to akamu, except that blended rice is poured into a boiled groundnut milk when the later is made by pouring pap into boiled water. The type of soft rice variety used in making kunun gyada is that used in making tuwo shinkafa.

Ingredients

 * Raw groundnuts

 * Soft rice

 * Cool water

 * Tamarind

Equipment

 * Blender
 * Pot
 * Turning stick
 * Stovetop

Procedure

 * 1) Soak the tamarind for a few hours and extract the juice. Also, soak the rice and raw groundnut in separate bowls for a few hours.
 * 2) Drain the groundnuts. Grind them in a blender with some water and strain the resulting groundnut milk.
 * 3) Drain the rice and grind with a little water.
 * 4) Boil the groundnut milk in a pot, stirring to prevent sticking and lumps. Slowly stir in the blended rice.
 * 5) Stir in the tamarind juice and serve.


text:
Cookbook:Tubani (Nigerian Corn and Soybean Fritter)

Tubani is a Nigerian dish eaten by the Hausa people. It is made from maize, soya beans, and baobab leaf powder.

Ingredients

 * 2 cups corn
 * 2 cups soy beans
 * 4 spoonfuls of kuka (baobab leaf powder)
 * Potash
 * Pepper
 * Stock cube
 * Vegetable oil for frying

Procedure

 * 1) Blend all the ingredients together, adding water as needed to make a smooth dough.
 * 2) Mold the dough into your desired shape.
 * 3) Fry the dough in vegetable oil.


text:
Semiconductor Electronics/Depth in look of semiconductors

Semiconductor electronics is a branch of electronics that deals with the design, fabrication, and application of electronic devices and circuits based on semiconductor materials. Semiconductors are materials that have electrical conductivity between that of conductors (such as metals) and insulators (such as non-metals).

In semiconductor electronics, semiconductors are primarily used as the base material for the fabrication of various electronic components, such as diodes, transistors, and integrated circuits (ICs). These components form the building blocks of modern electronic devices, including computers, smartphones, televisions, and many other consumer electronics.

To understand the depth of semiconductors, it is essential to look at their atomic structure and the behavior of electrons within the material. Semiconductors are typically crystalline solids composed of atoms with four valence electrons. Common semiconductor materials include silicon (Si), germanium (Ge), gallium arsenide (GaAs), and many others.

In the pure state, semiconductors have a complete valence band and an empty conduction band, with a bandgap in between. The valence band is occupied by electrons, while the conduction band is empty. When energy is applied to a semiconductor, electrons can be excited from the valence band to the conduction band, creating mobile charge carriers. This behavior allows semiconductors to conduct electricity under certain conditions.

Doping is a crucial process in semiconductor fabrication. By intentionally introducing impurities into the crystal structure of a semiconductor, the electrical properties of the material can be altered. Two common types of dopants are n-type (negative) and p-type (positive). N-type doping introduces atoms with extra valence electrons, creating excess electrons in the material. P-type doping introduces atoms with fewer valence electrons, creating "holes" or electron vacancies.

The combination of n-type and p-type semiconductors forms the basis for many electronic components. For example, a diode is created by joining an n-type semiconductor with a p-type semiconductor. A transistor is composed of multiple layers of n-type and p-type semiconductors, allowing for amplification and control of electrical signals.

Integrated circuits (ICs) are complex semiconductor devices that incorporate thousands to billions of transistors and other components on a single chip. ICs have revolutionized the field of electronics, enabling the miniaturization and integration of various functions into compact and powerful devices.

The depth of semiconductor electronics encompasses various concepts, including semiconductor physics, fabrication processes, circuit design, device characterization, and system integration. It involves understanding the behavior of electrons, the properties of different semiconductor materials, the techniques for manufacturing and processing semiconductors, and the design and analysis of electronic circuits.

Overall, the study of semiconductor electronics provides the foundation for modern electronic technology and is crucial for advancements in areas such as computing, telecommunications, energy, and healthcare.

Semiconductor electronics is a branch of electronics that focuses on the study, design, and application of semiconductor devices. Semiconductors are materials that have electrical conductivity between conductors (such as metals) and insulators (such as non-conducting materials). They are crucial components in electronic devices and play a fundamental role in modern technology.

To understand semiconductors in depth, let's start with some key concepts:

1. Atomic Structure: Semiconductors are typically crystalline solids composed of atoms arranged in a regular lattice structure. The behavior of electrons in the crystal lattice determines the electrical properties of the semiconductor.

2. Energy Bands: In a semiconductor, the electrons occupy energy levels called energy bands. The valence band is the highest energy band filled with electrons at absolute zero temperature. Above the valence band is the conduction band, which is separated by an energy gap called the band gap. The electrons in the conduction band are free to move and contribute to electrical conduction.

3. Intrinsic Semiconductors: Pure semiconductors, such as silicon (Si) and germanium (Ge), are called intrinsic semiconductors. In an intrinsic semiconductor, the number of free electrons in the conduction band is equal to the number of vacancies (holes) in the valence band. At absolute zero temperature, there are no free electrons in the conduction band.

4. Doping: Doping is the process of intentionally introducing impurity atoms into a semiconductor to modify its electrical properties. Doping can create two types of semiconductors:

- N-Type Semiconductor: Doping a semiconductor with atoms that have more valence electrons than the host material (e.g., phosphorus in silicon) creates an excess of negatively charged electrons. These extra electrons are called majority charge carriers, and the material becomes an N-type semiconductor.

- P-Type Semiconductor: Doping a semiconductor with atoms that have fewer valence electrons than the host material (e.g., boron in silicon) creates vacancies or "holes" in the valence band. These holes act as positive charge carriers, and the material becomes a P-type semiconductor.

5. Junctions and Diodes: When an N-type semiconductor and a P-type semiconductor are brought together, a junction is formed. This junction is called a P-N junction. At the P-N junction, electrons from the N-side recombine with holes from the P-side, creating a depletion region with no free charge carriers. This region acts as an insulator, preventing current flow in one direction and allowing it in the opposite direction. This behavior forms the basis of diodes, which are fundamental semiconductor devices.

6. Transistors: Transistors are crucial semiconductor devices used for amplification and switching. The most common type is the bipolar junction transistor (BJT), which consists of two P-N junctions. Another type is the field-effect transistor (FET), which operates based on the control of a conducting channel through an electric field. Transistors are the building blocks of modern electronic circuits.

7. Integrated Circuits: Integrated circuits (ICs) are miniaturized electronic circuits formed on a single semiconductor chip. They incorporate transistors, resistors, capacitors, and other components to perform specific functions. ICs revolutionized electronics by enabling the production of compact, powerful, and low-cost devices.

The study of semiconductor electronics goes beyond these basic concepts, diving into device physics, circuit design, fabrication processes, and more. It is a vast field with applications in areas like telecommunications, computing, power electronics, and consumer electronics. Researchers and engineers continue to push the boundaries of semiconductor technology to develop faster, smaller, and more efficient devices for various applications.

8. Band Theory: The behavior of electrons in semiconductors is described by band theory. It explains the energy levels and allowed electron states in solids. In addition to the valence band and conduction band, there can be intermediate bands or impurity bands formed by doping or specific material structures.

9. Carrier Mobility: Carrier mobility refers to the ability of charge carriers (electrons or holes) to move through a semiconductor in the presence of an electric field. It is an important parameter that determines the speed at which charge carriers can travel and influences the overall conductivity of the semiconductor material.

10. PN Junction Diode: A PN junction diode is a basic semiconductor device that allows current flow in only one direction. When a forward bias voltage is applied across the diode, the depletion region narrows, enabling current flow. On the other hand, applying a reverse bias voltage widens the depletion region, preventing significant current flow.

11. MOSFET (Metal-Oxide-Semiconductor Field-Effect Transistor): MOSFET is a type of field-effect transistor widely used in digital circuits. It consists of a gate, a source, and a drain terminal. By applying a voltage to the gate terminal, the conductivity of the channel between the source and drain can be controlled, allowing the MOSFET to function as a switch or an amplifier.

12. Semiconductor Fabrication: Semiconductor devices are manufactured using intricate fabrication processes. These processes involve techniques such as photolithography, etching, deposition, and doping to pattern and modify the semiconductor material to create desired structures and properties.

13. Moore's Law: Moore's Law is an observation that the number of transistors on an integrated circuit tends to double approximately every two years, while the cost per transistor decreases. This trend has driven the rapid advancement of semiconductor technology and the miniaturization of electronic devices.

14. Beyond Silicon: While silicon has been the dominant material in semiconductor electronics, researchers are exploring alternative materials, such as gallium nitride (GaN) and indium gallium arsenide (InGaAs), to overcome the limitations of silicon and enable new functionalities and higher performance in electronic devices.

15. Emerging Technologies: The field of semiconductor electronics is continuously evolving, and several emerging technologies show promise for future applications. Some of these include quantum computing, organic semiconductors, flexible electronics, and nanoelectronics, which explore the behavior of materials and devices at the nanoscale.

16. Optoelectronics: Optoelectronics involves the study and application of devices that can emit, detect, and manipulate light. Semiconductor materials, such as gallium arsenide (GaAs) and indium phosphide (InP), are commonly used in optoelectronic devices like light-emitting diodes (LEDs), lasers, photodiodes, and photovoltaic cells.

17. Semiconductor Memories: Semiconductor memories are an essential part of electronic systems, providing storage for digital data. Some commonly used semiconductor memory technologies include Dynamic Random-Access Memory (DRAM), Static Random-Access Memory (SRAM), and Flash memory. Each type has different characteristics related to speed, density, volatility, and endurance.

18. Power Electronics: Power electronics deals with the control and conversion of electrical power using semiconductor devices. Power electronic devices, such as power diodes, thyristors, insulated-gate bipolar transistors (IGBTs), and gate turn-off thyristors (GTOs), enable efficient power conversion, motor control, and voltage regulation in various applications ranging from electric vehicles to renewable energy systems.

19. Semiconductor Lasers: Semiconductor lasers, also known as diode lasers, are compact and efficient sources of coherent light. They are widely used in telecommunications, laser printing, barcode readers, fiber optics, and many other applications. Semiconductor lasers are based on the principle of stimulated emission of photons by excited electrons in a semiconductor material.

20. Process Technology: The process technology for semiconductor manufacturing plays a crucial role in determining device performance, power consumption, and cost. Advances in process technology have led to the scaling down of transistor dimensions, allowing for more transistors on a chip, higher speeds, and reduced power consumption. Process technologies, such as complementary metal-oxide-semiconductor (CMOS), are the backbone of modern semiconductor fabrication.

21. Semiconductor Packaging: Semiconductor devices need to be packaged to protect them and provide electrical connections. Packaging technologies involve encapsulating the semiconductor die, attaching it to a substrate, and connecting it to external circuits. Different packaging techniques, such as through-hole, surface mount, and flip-chip, are used depending on the application and required performance.

22. Reliability and Failure Analysis: Reliability is a critical aspect of semiconductor electronics. Understanding the factors that affect device reliability and conducting failure analysis are crucial for ensuring long-term performance. Failure analysis techniques, such as electrical testing, thermal imaging, and microscopy, are employed to identify the root causes of failures and improve device design and manufacturing processes.

23. System-on-Chip (SoC): System-on-Chip is an integration technique that combines various functions, including processors, memory, peripherals, and interfaces, onto a single semiconductor chip. SoCs are the foundation of complex electronic systems, such as smartphones, tablets, and IoT devices, enabling high performance and power efficiency in a compact form factor.

24. Emerging Trends: The field of semiconductor electronics is continuously evolving, and several emerging trends are shaping its future. These include the Internet of Things (IoT), artificial intelligence (AI) hardware accelerators, neuromorphic computing, quantum computing, and advanced sensor technologies. These trends are driving the development of novel semiconductor devices and architectures to meet the demands of next-generation applications.

These additional points provide further insights into specific aspects and advancements within semiconductor electronics. By exploring these topics, you can gain a more comprehensive understanding of the field and its impact on various industries and technologies.


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Cookbook:Eru And Water Fufu

Eru and water fufu is a common meal in Cameroon. It is very common among the Manyu people of the southwest region of Cameroon.

Eru

 * Eru leaf, cleaned and chopped
 * Water leaf, cleaned and chopped
 * ½ litre palm oil
 * Maggi cube
 * 2 wrappings ground crayfish
 * Dry fish
 * ½ kg meat
 * ½ kg cow skin, cut into pieces
 * Salt
 * Green pepper, ground
 * Chilli pepper (optional), ground
 * Smoked fish (optional)
 * Spinach (optional)

Water fufu

 * White wrappings of water fufu mixture
 * Water (to mix)

Equipment

 * Pot
 * Knife
 * Stovetop
 * Mortar and pestle
 * Cooking spoon

Method 1

 * 1) Wash the meat and fish. Combine in a pot with 1 maggi cube and a pinch of salt, then steam for about 30 minutes.
 * 2) Add water leaf to the pot and cook for 3 minutes.
 * 3) Add eru, and stir until the mixture is soft.
 * 4) Serve with water fufu.

Method 2

 * 1) Soak the eru leaves for 3–6 hours OR soak for 1 hour and boil with baking soda for 30 minutes.
 * 2) Boil the beef skin for 30 minutes, then add the previously cleaned and cut meat. Don't forget to salt it.
 * 3) Boil for 10 minutes or until the desired gravy is achieved.
 * 4) Season with hot pepper if desired.
 * 5) At the very end of cooking, add the soaked fish. The juice must be saved because it will be necessary for the remaining cooking.
 * 6) Stir in the spinach or waterleaf to a saucepan. Cook for 10 minutes.
 * 7) Stir in the eru. Boil, stirring occasionally.
 * 8) Mix in the palm oil, and cook for 15 minutes.
 * 9) Mix in the crayfish, and cook for 5–10 minutes.
 * 10) Serve with water fufu.

Water fufu

 * 1) Place water fufu in a saucepan and stir with water until lumps are gone.
 * 2) Place over a burner and stir with a wooden stick at regular intervals for about 45 minutes.
 * 3) Check to see if it is properly cooked.
 * 4) Shape into desired forms, then serve hot with eru.

title: Cookbook:Eru And Water Fufu


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Cookbook:Nigerian Fish Cake (Flour-Based)

Ingredients

 * Cod fish
 * Salt
 * White granulated sugar
 * Black pepper
 * Flour
 * Baking powder
 * Yeast
 * Onion
 * Fresh bell pepper
 * Vegetable oil

Procedure

 * 1) Wash the fish and season with salt. Fry in hot oil until cooked through. Remove from the oil and cool.
 * 2) De-bone the fish and flake the flesh. Set aside.
 * 3) Combine the sugar, salt, black pepper, flour, baking powder, and yeast in a bowl.
 * 4) Blend the onion and fresh pepper into a purée, and stir into the flour mixture.
 * 5) Gradually mix warm water into your dough until you get a thick batter. Cover and set aside for 15–20 minutes.
 * 6) Mix the flaked fish into the batter.
 * 7) Heat the oil in a pan. Spoon small portions of batter into the oil, and fry them until browned on both sides. Remove and drain any excess oil.
 * 8) Serve with pap, custard, or bread.


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Cookbook:Lahoh (Spongy Flatbread) II

Lahoh, alternately called laḥūḥ (Arabic: لحوح) is a griddle-cake made similar to a pancake, but with a slightly different texture and notable for its porous texture on one side.

Ingredients

 * 500 g white flour
 * 2 tbsp semolina
 * 2 tsp instant dried yeast
 * 1 tsp sugar
 * 1 tsp salt
 * 1 litre (4¼ cups) water

Procedure

 * 1) Combine all dry ingredients in a large bowl.
 * 2) Add water and whisk vigorously until you get a thin batter.
 * 3) Cover bowl and let sit for 1 hour.
 * 4) Heat a frying pan over medium heat, and lightly grease it.
 * 5) Add a ladleful of batter, and spread it out in the bottom of pan. Cook over medium heat until air bubbles form on the top of the batter.
 * 6) Remove from frying pan and let cool.

title: Cookbook:Lahoh (Spongy Flatbread) II


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Cookbook:Potato Lángos

Ingredients

 * 2 large potatoes, peeled
 * Fresh yeast
 * 2½ lb all-purpose flour
 * Salt
 * Caraway seeds
 * Oil or lard
 * Garlic (optional)
 * Jam (optional)

Procedure

 * 1) Cook potatoes until soft. Mash them fine and let them cool.
 * 2) Mix fresh yeast with warm water and set aside.
 * 3) In a deep dish mix together flour, mashed potatoes, salt, and a generous amount of caraway seeds.
 * 4) Make a well in the middle and add the yeast mixture slowly. Start kneading, adding lukewarm water and flour as needed. The texture of the dough should be soft yet resilient.
 * 5) Knead until dough does not stick to knuckles, about 20–25 minutes.
 * 6) Generously flour bottom of a deep dish, place dough on top and sprinkle it with flour. Cover with a clean cloth, then let rise overnight in a warm place.
 * 7) The next morning, turn dough onto a floured board, knead it gently, and flatten it with a rolling pin to about ¼ inch thick. Let it rest.
 * 8) Cut the dough into squares, and with the tip of a knife, make 2–3 small incisions in each, nicking the surface only and not cutting through the dough. Let it rest again.
 * 9) Heat the oil in a pan, and carefully place the squares in it. They will start puffing up instantly. Fry until golden brown and then turn to the other side.
 * 10) Serve hot, rubbed with fresh garlic cloves, jam, or freshly-sprinkled salt.

Notes, tips, and variations

 * You can use potato flour instead of mashed potatoes. In this case, you will need to add more water to the dough.

title: Cookbook:Potato Lángos


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Cookbook:Kokoro (Nigerian Fried Corn Snack) II

This recipe is for a variety of kokoro where the dough is fermented and shaped into a circle.

Ingredients

 * White corn grits/cornmeal
 * Water
 * Salt
 * Ground pepper
 * Vegetable oil

Procedure

 * 1) Soak the cornmeal in water for 3–4 days to allow fermentation. Drain the water.
 * 2) Transfer the soaked cornmeal to a pot. Mix in the salt and ground pepper.
 * 3) Cook the mixture over medium heat until thick but not too thick.
 * 4) Remove from the heat, and place the corn dough into an oiled bowl. Cover tightly, and let rest for 30 minutes.
 * 5) Dust a work surface with corn flour.
 * 6) Oil your palms, take a portion of dough, and roll it into a 'snake'. Join the ends to form a ring, and press to seal both ends together. Repeat this process for the rest of the dough.
 * 7) Heat oil in a pot. Add the dough rings, and deep fry until golden brown all over.
 * 8) Remove the kokoro from the oil.
 * 9) Cool and serve with beverages.


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Cookbook:Jamaican Jerk Spice II

Jamaican jerk spice is a pungent, hot mixture of spices used to flavor meats before grilling or roasting.

Ingredients

 * 4 tablespoon ground allspice
 * 1 tablespoon ground dried thyme
 * 1 tablespoon paprika
 * 1 teaspoon ground red pepper
 * 1 teaspoon garlic powder
 * 1 teaspoon onion powder
 * 1 teaspoon salt
 * ½ teaspoon black pepper

Procedure

 * 1) Combine all ingredients.
 * 2) Store in an airtight container.

title: Cookbook:Jamaican Jerk Spice II


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Cookbook:Mock Hollandaise Sauce II

Ingredients

 * 200 g butter
 * 200 ml double cream
 * 6–8 egg yolks
 * Black pepper
 * Ground nutmeg

Procedure

 * 1) Melt the butter—it should not get brown, just melted.
 * 2) Add the cream and the egg yolks.
 * 3) Add the pepper and the nutmeg.
 * 4) Heat up with a finger in the sauce and do not stop mixing.
 * 5) When you cannot bear the heat, remove from the heat and serve.

title: Cookbook:Mock Hollandaise Sauce II


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Cookbook:Wasawasa (Yam Couscous)

Ingredients

 * Yam flour
 * Salt
 * Freshly ground pepper
 * Water
 * Groundnut oil or shea butter oil

Equipment

 * Saucepan
 * Stovetop
 * Knife
 * Cooking spoon
 * Bowl
 * Steamer

Procedure

 * 1) Start heating a saucepan of water over medium heat so that it will begin to boil by the time the yam mixture is ready.
 * 2) Sieve the yam flour into a bowl to remove any undesired particles that might be present from the processing.
 * 3) Very gradually stir in water, stirring in a circular motion to form tiny grains resembling couscous. Avoid using too much water; but, if you do, you can correct with more flour. Be patient; it can take up to 10 minutes to complete. You can shake the bowl to hasten the process, so be patient and keep working until you achieve the desired texture.
 * 4) Transfer the mixture to the top of a steamer over the boiling water, and then cover it for 15 minutes, lifting the lid gently after the first 10 minutes.
 * 5) Take the steamer off the heat after 15 minutes, and rinse the contents in cold water to remove any remaining undesirable particles and any bitterness that the yam may occasionally have. Any clumps that may have developed are also broken up by the water. It might require two washes.
 * 6) After letting it drain for a few minutes, toss with 3 teaspoons of oil and your preferred amount of salt.
 * 7) Place the mixture in the steamer back over the boiling water. Cover with a fresh kitchen towel or piece of parchment paper to trap the steam, then cover with the lid. Cook for another 10–12 minutes.
 * 8) Serve with any desired garnishes, such as pasta.

title: Cookbook:Wasawasa (Yam Couscous)


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Cookbook:Onion Salt

Onion salt is a flavorful seasoning made by combining dried onion powder with salt. It provides a convenient way to add onion flavor to dishes without the need for fresh onions. Onion salt is commonly used in various cuisines and can enhance the taste of soups, stews, meat dishes, and more.

Ingredients

 * 1 cup dried onion flakes
 * ½ cup salt

Instructions

 * 1) In a blender or food processor, add the dried onion flakes.
 * 2) Pulse or blend the onion flakes until they turn into a fine powder-like consistency.
 * 3) In a bowl, combine the powdered onion with the salt.
 * 4) Mix the onion powder and salt thoroughly until well incorporated.
 * 5) Store the onion salt in an airtight container in a cool, dry place.
 * 6) Label the container with the date of preparation.

Use

 * Use onion salt as a seasoning in various savory dishes.
 * Sprinkle it on roasted or grilled meats, such as chicken, beef, or pork, before cooking.
 * Add it to soups, stews, or sauces to enhance their flavor.
 * Incorporate it into salad dressings or marinades for an extra kick.
 * Substitute onion salt for regular salt in recipes that require both salt and onion flavor.

Notes, tips, and variations

 * Adjust the ratio of onion flakes to salt according to your taste preferences.
 * You can experiment with different types of salt, such as sea salt or kosher salt, for variations in flavor.
 * Ensure that the onion salt is well blended to avoid any clumps of onion powder.
 * Check the expiration dates of the onion flakes and salt used to ensure freshness.

title: Cookbook:Onion Salt


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Cookbook:Kanafeh (Egyptian Sweet Cheese Pastry)

Kanafeh, a delectable Middle Eastern pastry, is a must-try dessert. It consists of delicate angel hair-like strands of kadaif, paired with akawi cheese and samneh or clarified butter. The pastry is baked to perfection, creating a delightful contrast of crispy outer layers and a lusciously melting interior. To enhance its flavors, the kanafeh is drizzled with a syrup infused with rose water and garnished with crushed walnuts.

Ingredients

 * 454 grams kadaif pastry
 * 340 grams melted butter
 * 325 grams white sugar
 * 225 grams mozzarella cheese
 * 140 grams cream cheese
 * 2 tbsp lemon juice
 * 1 tsp rose water
 * ½ tsp orange blossom water
 * 84 grams chopped walnuts

Special equipment

 * 10-inch cast iron skillet
 * Oven

Procedure

 * 1) Adjust the oven rack to the lower-middle position and preheat it to 400°F (204°C).
 * 2) In a medium bowl, combine the mozzarella cheese and cream cheese, then set it aside.
 * 3) Slice the kadaif pastry crosswise into ¼–½-inch lengths and transfer it to a large bowl.
 * 4) Pour the melted butter over the pastry in the bowl. Using your hands, gently toss the pastry with the butter, ensuring that all the shreds are evenly coated. Continue this process for about 5 minutes.
 * 5) Transfer half of the coated pastry to the skillet, spreading it evenly along the bottom of the pan.
 * 6) Spread the cheese mixture evenly over the first layer of pastry, leaving a ½-inch border along the rim.
 * 7) Layer the remaining pastry over the cheese layer, firmly pressing it down.
 * 8) Bake the prepared pastry in the preheated oven until it turns deeply golden brown, which takes about 40 minutes.
 * 9) While the pastry bakes, prepare the syrup. In a saucepan, combine the sugar, lemon juice, and 1 cup of water.
 * 10) Simmer the syrup until it reaches a temperature of 234°F (112°C), or until a small amount dropped into ice water forms a soft ball consistency. Remove from the heat and cool.
 * 11) When the pastry is ready, add the rose water and orange blossom water to the syrup.
 * 12) Invert the cooked pastry onto a serving platter and drizzle it with the syrup. Sprinkle chopped walnuts over the top and serve immediately.


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Canadian Refugee Procedure/72-75 - Judicial Review

IRPA Sections 72-75
Sections 72-75 of the Immigration and Refugee Protection Act read: DIVISION 8 Judicial Review

Application for judicial review 72 (1) Judicial review by the Federal Court with respect to any matter — a decision, determination or order made, a measure taken or a question raised — under this Act is, subject to section 86.1, commenced by making an application for leave to the Court.

Application (2) The following provisions govern an application under subsection (1): (a) the application may not be made until any right of appeal that may be provided by this Act is exhausted; (b) subject to paragraph 169(f), notice of the application shall be served on the other party and the application shall be filed in the Registry of the Federal Court (“the Court”) within 15 days, in the case of a matter arising in Canada, or within 60 days, in the case of a matter arising outside Canada, after the day on which the applicant is notified of or otherwise becomes aware of the matter; (c) a judge of the Court may, for special reasons, allow an extended time for filing and serving the application or notice; (d) a judge of the Court shall dispose of the application without delay and in a summary way and, unless a judge of the Court directs otherwise, without personal appearance; and (e) no appeal lies from the decision of the Court with respect to the application or with respect to an interlocutory judgment.

Right of Minister 73 The Minister may make an application for leave to commence an application for judicial review with respect to any decision of the Refugee Appeal Division, whether or not the Minister took part in the proceedings before the Refugee Protection Division or Refugee Appeal Division.

Judicial review 74 Judicial review is subject to the following provisions: (a) the judge who grants leave shall fix the day and place for the hearing of the application; (b) the hearing shall be no sooner than 30 days and no later than 90 days after leave was granted, unless the parties agree to an earlier day; (c) the judge shall dispose of the application without delay and in a summary way; and (d) subject to section 87.01, an appeal to the Federal Court of Appeal may be made only if, in rendering judgment, the judge certifies that a serious question of general importance is involved and states the question.

Section 72(1): Judicial review is commenced by making an application for leave to the Court
Section 72(1) provides that judicial review by the FEderal Court is commenced by making an application for leave to the Court. Historically, leave has been granted in about 16.8 per cent of cases, with 46.2 per cent of judicial reviews succeeding from among those granted leave.

Section 74(d): An appeal to the Federal Court of Appeal may be made only if the judge certifies that a serious question of general importance is involved
Section 74(d) of the IRPA provides that, subject to section 87.01, an appeal to the Federal Court of Appeal may be made only if, in rendering judgment, the judge certifies that a serious question of general importance is involved and states the question. To be certified, a question must be a serious one that: (i) is dispositive of the appeal; (ii) transcends the interests of the immediate parties to the litigation; and (iii) contemplates issues of broad significance or general importance. As a corollary, the question must also have been raised and dealt with by the court below and it must arise from the case, not from the Judge’s reasons. Furthermore, the question must not have already been determined and settled in another appeal.

The Federal Court of Appeal has entertained an appeal without a certified question, where the issue on appeal involved the jurisdiction of the Federal Court judge or an allegation of bias. As stated in Canada v. Aziz:"The Minister argues that in this case no certified question is required. He relies on a number of immigration cases in which this Court has permitted an appeal to proceed despite the absence of a certified question. For example, in Forde v. Canada, the Court entertained an appeal from a Federal Court order staying a deportation pending the disposition of another immigration case. The Court concluded that no certified question was required because issue was whether the stay order was within the jurisdiction of the Federal Court under paragraph 50(1)(b) of the Federal Courts Act, R.S.C. 1985, c. F-7. In Subhaschanddran v. Canada, the Court entertained an appeal from a Federal Court order that it construed as a refusal of a judge to grant or dismiss a motion to stay a deportation. This Court has also held that no certified question is required to appeal an order on a motion for recusal based on an allegation of bias, because such an allegation goes to the jurisdiction of a judge to adjudicate the case: see, Narvey v. M.C.I. and Re Zündel. [internal citations omitted]"This is on the basis that paragraph 27(1)(c) of the Federal Courts Act authorizes an appeal from an interlocutory judgment of the Federal Court in limited circumstances.

Section 75: Rules
Rules 75 (1) Subject to the approval of the Governor in Council, the rules committee established under section 45.1 of the Federal Courts Act may make rules governing the practice and procedure in relation to applications for leave to commence an application for judicial review, for judicial review and for appeals. The rules are binding despite any rule or practice that would otherwise apply.

Inconsistencies (2) In the event of an inconsistency between this Division and any provision of the Federal Courts Act, this Division prevails to the extent of the inconsistency.


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Cookbook:Egyptian Sweet Rice Pudding (Roz Bil Laban)

Egyptian sweet rice pudding, also known as roz bil laban, is a delightful and creamy dessert in Egyptian cuisine. This comforting dessert features fragrant rice cooked in milk, infused with aromatic ingredients like cinnamon and vanilla, and sweetened with sugar or condensed milk. It is often garnished with nuts and raisins for added texture and flavor.

Ingredients

 * 1 cup uncooked white rice
 * 4 cups milk
 * ½ cup white granulated sugar (adjust according to taste)
 * 1 teaspoon vanilla extract
 * 1 cinnamon stick
 * Ground cinnamon for garnish
 * Chopped nuts (such as almonds or pistachios) for garnish
 * Raisins for garnish

Equipment

 * Saucepan
 * Wooden spoon or spatula
 * Serving bowls or dessert cups

Procedure

 * 1) Rinse the rice under cold water until the water runs clear. Drain well.
 * 2) In a saucepan, combine the rice, milk, sugar, vanilla extract, and cinnamon stick.
 * 3) Place the saucepan over medium heat and bring the mixture to a gentle simmer. Stir occasionally to prevent the rice from sticking to the bottom of the pan.
 * 4) Reduce the heat to low and let the rice mixture simmer for about 30–40 minutes, or until the rice is cooked and the mixture has thickened to a creamy consistency. Stir regularly during this process.
 * 5) Remove the saucepan from the heat and discard the cinnamon stick.
 * 6) Divide the pudding into serving bowls or dessert cups.
 * 7) Sprinkle ground cinnamon over each serving for added flavor and visual appeal. Garnish with chopped nuts and raisins as desired.
 * 8) Serve warm or chilled, according to your preference.


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Cookbook:Egyptian Milk Pudding (Mahalabiya)

Egyptian milk pudding, also known as mahalabiya, is a classic and indulgent dessert in Egyptian cuisine. This smooth and creamy pudding is made with milk, sugar, and fragrant ingredients like rosewater and orange blossom water. It is typically garnished with crushed pistachios or almonds and a sprinkle of ground cinnamon for added flavor and visual appeal.

Ingredients

 * 4 cups milk
 * ½ cup granulated sugar
 * ¼ cup cornstarch
 * 1 teaspoon rosewater
 * 1 teaspoon orange blossom water
 * Ground cinnamon for garnish
 * Crushed pistachios or almonds for garnish

Equipment

 * Saucepan
 * Whisk or spoon
 * Serving bowls or dessert cups
 * Small frying pan (for toasting the nuts, if desired)

Procedure

 * 1) In a saucepan, combine the milk, sugar, and cornstarch. Whisk or stir well to dissolve the cornstarch and sugar.
 * 2) Place the saucepan over medium heat and cook the mixture, stirring constantly, until it thickens and comes to a gentle boil. This will take about 10–15 minutes.
 * 3) Reduce the heat to low and continue cooking for another 2–3 minutes, stirring constantly, until the pudding has a smooth and creamy consistency.
 * 4) Remove the saucepan from the heat and stir in the rosewater and orange blossom water. Mix well to incorporate the flavors.
 * 5) Divide the pudding into serving bowls or dessert cups. Allow the pudding to cool for a few minutes, then refrigerate for at least 2 hours, or until chilled and set.
 * 6) Just before serving, garnish each pudding with a sprinkle of ground cinnamon and a generous amount of crushed pistachios or almonds.
 * 7) Serve the mahalabiya chilled and enjoy its creamy and refreshing taste.

Notes, tips, and variations

 * This pudding is a versatile dessert that can be enjoyed on its own or topped with various garnishes like fresh fruits or a drizzle of honey.


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Cookbook:Kunafa Bil Ashta (Egyptian Clotted Cream Pastry)

Kunafa bil ashta is a rich and decadent dessert that is popular in Egyptian cuisine. This dessert features layers of shredded pastry, filled with a creamy and sweet ashta (clotted cream) filling, and drizzled with a fragrant sugar syrup. It is often garnished with crushed pistachios or almonds for added texture and flavor.

Ingredients

 * 1 package (450 grams) kataifi pastry
 * 1 cup ghee or melted butter
 * 2 cups granulated sugar
 * 1 cup water
 * 1 tablespoon lemon juice
 * 2 cups ashta (similar to clotted cream)
 * Crushed pistachios or almonds for garnish

Equipment

 * Baking dish or round cake pan
 * Pastry brush
 * Saucepan
 * Whisk or spoon
 * Small frying pan (for toasting the nuts, if desired)
 * Oven

Procedures

 * 1) Preheat the oven to 180°C (350°F).
 * 2) In a saucepan, combine the sugar, water, and lemon juice. Place the saucepan over medium heat and cook, stirring occasionally, until the sugar has dissolved and the mixture comes to a gentle boil. Reduce the heat to low and let the syrup simmer for about 10 minutes, until it slightly thickens. Remove the syrup from the heat and set it aside to cool.
 * 3) In a baking dish or round cake pan, spread a layer of shredded phyllo dough, making sure to cover the bottom and sides of the pan. Brush the phyllo dough with melted ghee or butter.
 * 4) Repeat the process, layering the shredded phyllo dough and brushing each layer with melted ghee or butter, until you have used about half of the dough.
 * 5) Spread the ashta evenly over the layer of shredded phyllo dough.
 * 6) Continue layering the remaining shredded phyllo dough on top of the ashta, brushing each layer with melted ghee or butter.
 * 7) Once all the shredded phyllo dough has been layered, brush the top layer with melted ghee or butter.
 * 8) Place the baking dish in the preheated oven and bake for about 30–40 minutes, or until the kunafa is golden brown and crispy.
 * 9) Remove the kunafa from the oven and pour the cooled sugar syrup evenly over the hot pastry. Let the kunafa absorb the syrup for a few minutes.
 * 10) Garnish the kunafa with crushed pistachios or almonds.
 * 11) Allow the kunafa to cool for a while before serving. It can be enjoyed warm or at room temperature.

Notes, tips, and variations

 * Make sure to handle the shredded phyllo dough carefully to prevent it from clumping or sticking together.
 * For a more authentic touch, sprinkle some rosewater or orange blossom water over the kunafa before baking for a delightful aroma.
 * Leftover kunafa can be stored in an airtight container in the refrigerator for up to 3 days. It may lose some of its crispiness, but it will still be delicious.

 * If you prefer a lighter version, you can use a mixture of melted butter and vegetable oil instead of ghee.
 * To make the ashta filling, you can either make it from scratch or use a store-bought version, depending on your preference and availability.

 * Some variations of Egyptian Kunafa include adding a layer of finely ground nuts, such as pistachios or walnuts, between the layers of shredded phyllo dough for added crunch and flavor.
 * Another variation is to substitute the ashta filling with a cream cheese or ricotta cheese filling, which provides a tangy contrast to the sweet syrup.


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Cookbook:Fried Plantain and Egg

Fried plantain and egg is a Nigerian dish mostly eaten as breakfast.

Ingredients

 * Plantain
 * Vegetable oil
 * Egg
 * Salt

Equipment

 * Frying pan
 * Frying spoon
 * Bowl
 * Knife
 * Fork

Procedure

 * 1) Peel and slice the plantain. Season with salt and toss to mix.
 * 2) Heat a little oil in a frying pan. When hot, add the plantain. Cook, turning occasionally, until browned. Remove the plantain and set aside.
 * 3) Whisk the egg with a pinch of salt. Add the egg to the pan, and cook like scrambled eggs.
 * 4) Serve the eggs and plantain together.

title: Cookbook:Fried Plantain and Egg


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Cookbook:Nigerian Beans and Plantain

Beans and plantain is a Nigerian dish mostly eaten as lunch.

Ingredients

 * Beans
 * Onion, chopped
 * Seasoning cube
 * Dried pepper
 * Salt
 * Water
 * Plantain, peeled and sliced
 * Palm oil

Equipment

 * Pot
 * Spoon
 * Bowl
 * Frying pan
 * Cooking spoon

Procedure

 * 1) Wash the beans, then transfer to a pot with the onion, seasoning cube, pepper, and salt.
 * 2) Bring the pot to a boil, and cook until the beans are soft.
 * 3) Stir in the palm oil, and leave to simmer for a few minutes.
 * 4) Fry the plantain in hot oil.
 * 5) Serve the beans and plantains together.

title: Cookbook:Nigerian Beans and Plantain