{"recipes":[{"atUri":"at://did:plc:7oyzfpde4xg23u447zkp3b2i/exchange.recipe.recipe/01M1JCQSGH2WYV47N0BWT4PFVE","did":"did:plc:7oyzfpde4xg23u447zkp3b2i","handle":"notjack.space","collection":"exchange.recipe.recipe","rkey":"01M1JCQSGH2WYV47N0BWT4PFVE","cid":"bafyreifmmtpszcimfeeqh62746i6thkfu6a3fy7jdqoo7bb5dp5jooudk4","value":{"name":"Sazón Stew","text":"Slow-cooked beef stew with sazón seasonings","$type":"exchange.recipe.recipe","langs":["en"],"createdAt":"2026-09-03T01:04:39Z","totalTime":"PT0S","updatedAt":"2026-09-03T03:29:00Z","attribution":{"$type":"exchange.recipe.defs#attributionOriginal","license":"cc_by"},"ingredients":["Beef stew chunks, 2 lbs","Beef broth, 4 cups","Sazón","Onion","Celery","Carrot","Peas, frozen, 1 cup","Red wine vinegar","Bay leaves, 3","Rosemary","Garlic","Tomato paste, 6 oz","Worcestershire sauce"],"recipeYield":"","instructions":["TODO"]},"createdAt":"2026-09-03T01:04:39Z"},{"atUri":"at://did:plc:sdholscvfyetmgtt2xkkr26g/exchange.recipe.recipe/aa61c700-620c-41f3-ab40-1464cb81e6ad","did":"did:plc:sdholscvfyetmgtt2xkkr26g","handle":"jpdevries.bsky.social","collection":"exchange.recipe.recipe","rkey":"aa61c700-620c-41f3-ab40-1464cb81e6ad","cid":"bafyreidwybvfgyxqdvxi2nyqtmi7yl72sg2og2m4v2a6c6dfqhbnn5zgae","value":{"name":"Fancy Grilled Cheese","text":"The Gay Gourmand's bougie answer to the croque monsieur: sourdough, fig jam, gruyère and cheddar, with thin slices of tart Granny Smith apple. Buttery crunch, then jam and melted cheese, then the tart apple — a parade of flavors from something this simple.\n\nAdapted from The Gay Gourmand: https://thegaygourmand.com/2025/10/30/fancy-grilled-cheese/","$type":"exchange.recipe.recipe","embed":{"$type":"app.bsky.embed.images","images":[{"alt":"Fancy Grilled Cheese","image":{"$type":"blob","ref":{"$link":"bafkreidke6llqf243mmjjxj3pyr4jh33ndt6ts4myt6qpc67spn4i2lqdq"},"mimeType":"image/jpeg","size":468272},"aspectRatio":{"width":1600,"height":1382}}]},"cookTime":"PT12M","keywords":["lunch","sandwich","american","quick","fall"],"prepTime":"PT10M","createdAt":"2026-09-02T22:56:48.336Z","updatedAt":"2026-09-02T23:23:17.174Z","attribution":{"$type":"exchange.recipe.defs#adaptedFrom","sourceUrl":"https://thegaygourmand.com/2025/10/30/fancy-grilled-cheese/"},"ingredients":["2 slice Sourdough bread","1 oz Gruyère cheese","1 oz Cheddar cheese","4 slice Granny Smith apple","2 tbsp Fig jam","1 tbsp Unsalted butter"],"recipeYield":"1 serving","instructions":["Slice 2 pieces of sourdough bread. Smear fig jam on one side only of each slice — those jammed faces become the inside of the sandwich.","Lay one slice jam-side up on your work surface and start layering: cheddar first, then 3–5 thin Granny Smith apple slices, then the gruyère.","Top with the second slice of bread, jam-side down against the cheese.","Melt the unsalted butter and use a pastry or basting brush to apply it to the outer faces of the bread. Butter goes on the outside only.","Turn the stovetop to low, set a pan down and add the sandwich. After a few minutes, flip it over. 2–3 minutes later, flip again and increase the heat. The goal is not to burn the bread but to grill it slowly, so the cheese gets melty in the middle and the outside turns crunchy.","After anywhere from 7–12 minutes, it's ready to slice and eat."],"suitableForDiet":["exchange.recipe.defs#dietVegetarianDiet"]},"createdAt":"2026-09-02T22:56:48.336Z"},{"atUri":"at://did:plc:bm5gia4ft6jdjjet5lgpldce/exchange.recipe.recipe/01M1BA12TW4ZZT1GBC8A7NWYKQ","did":"did:plc:bm5gia4ft6jdjjet5lgpldce","handle":"rikaklassen.northsky.social","collection":"exchange.recipe.recipe","rkey":"01M1BA12TW4ZZT1GBC8A7NWYKQ","cid":"bafyreib6pfkotodfi3wz3s6tyy2f6lldaywjcjziilfuzlc7jl7wp7dxna","value":{"name":"Dog Porridge","text":"Translation by Halla Seppälä. Adapted from and with permission from the Rovaseudun Pystykorvakerho ry:\n\nA derivative of a popular Finnish recipe of home-made dog food ”Yrjölän puuro” [trans. Finnish: “Yrjölä’s Porridge”] developed during the 1950s by J.A.U Yrjölä, a judge, a former Chairman of Finnish Kennel Club’s Board of Directors and a chairman of Suomen Rottweileryhdistys ry.","$type":"exchange.recipe.recipe","embed":{"$type":"exchange.recipe.recipe#imagesEmbed","images":[{"alt":"Recipe photo","image":{"$type":"blob","ref":{"$link":"bafkreihhre5e2pddi2dxtkiw373qvleppz7iywrqm2lhiwbsvlce5xntem"},"mimeType":"image/jpeg","size":156980},"aspectRatio":{"width":540,"height":960}}]},"langs":["en"],"cookTime":"PT2M","keywords":["dog food","homemade","Finnish recipe"],"prepTime":"PT15M","createdAt":"2026-08-31T07:02:37Z","totalTime":"PT0S","updatedAt":"2026-08-31T07:02:37Z","attribution":{"url":"https://www.rovapystis.net/?page_id=453","name":"J.A.U Yrjölä","$type":"exchange.recipe.defs#attributionPerson"},"ingredients":["1 litre of water","1 ts of salt","1 dL of powdered milk","½ dL short-grain rice (eg. sushi rice, Arborio, or Nordic pudding rice)","½ dl whole pearl barley","½ dL whole millet groats","½ dL whole buckwheat groats (eg. kasha)","300 – 500 g ground pork and beef","2 — 3 carrots, grated"],"recipeYield":"","instructions":["Grease the baking pan with margarine","Add a litre of water to the pan","Add salt and powdered milk","Add rice, grains, ground meat and grated carrots","Mix the ingredients in the pan","Place the pan in the oven and bake at 200°C for 1 ½ to 2 hours","Cool the porridge and place them aside in containers as single-serving portions","Freeze for later","## Conversions","1 L is 10 dL, 4.2 US cups or 34 fl. oz","1 dL is 100 mL, 0.42 US cup or 3.4 fl. oz","100 g is 3.5 oz","200°C is 392°F"],"cookingMethod":"exchange.recipe.defs#cookingMethodBaking","recipeCuisine":"european","recipeCategory":"entree"},"createdAt":"2026-08-31T07:02:37Z"},{"atUri":"at://did:plc:cod4nmgpkbbymlqllfxcur22/exchange.recipe.recipe/01M15CPGB0K5ESQ2W241TWRZTF","did":"did:plc:cod4nmgpkbbymlqllfxcur22","handle":"dcousineau.com","collection":"exchange.recipe.recipe","rkey":"01M15CPGB0K5ESQ2W241TWRZTF","cid":"bafyreicdxqbm5rkswkrctvtwuavue7oiiepv3draywidhuh2o2xtt3qq64","value":{"name":"Ottolenghi's Chickpeas and Swiss Chard with Yogurt","text":"Using canned chickpeas makes this an easy recipe — adapted from Ottolenghi Simple — a great choice for a weeknight dinner; it’s terrific when you’re looking for something meatless yet interesting and satisfying. Ottolenghi suggests serving this with steamed rice; I’d serve it with brown rice. He also mentions that you shouldn’t worry if you don’t have cilantro, as it “holds its own perfectly without.” I didn’t have any cilantro, so I subbed parlsey mixed with a few mint leaves, and that worked just fine — the dish was wonderful. The author also mentions that you can make this up to 6 hours ahead up to the point in the last step where you stir in the lemon juice and yogurt.","$type":"exchange.recipe.recipe","embed":{"$type":"exchange.recipe.recipe#imagesEmbed","images":[{"alt":"Ottolenghi's Chickpeas and Swiss Chard with Yogurt","image":{"$type":"blob","ref":{"$link":"bafkreiawt6dstl2fo7pqcc3bh3mht2grtgiybw2phtz3g6ncxh7k5iyx7i"},"mimeType":"image/webp","size":164006}}]},"cookTime":"PT30M","keywords":["ottolenghi"],"createdAt":"2026-08-28T23:53:49.660Z","updatedAt":"2026-09-04T09:20:22.323Z","attribution":{"url":"https://cookswithoutborders.com/ottolenghis-chickpeas-and-swiss-chard-with-yogurt","name":"cookswithoutborders.com","$type":"exchange.recipe.defs#attributionWebsite"},"ingredients":["2 carrots, peeled and chopped in to ¾-inch/2 cm pieces","3 tablespoons olive oil, plus extra to serve","Salt and black pepper","1 large onion, finely chopped (1 ¼ cups / 180 g)","1 teaspoon caraway seeds","1 ½ teaspoon ground cumin","7 ounces / 200 g Swiss chard leaves, sliced into ½ inch / 1 cm strips","1 15.5 ounce/440 g can chickpeas, drained and rinsed","5 tablespoons / 75 ml water","1 lemon: juice half to get 1 tablespooon and cut the other half into 2 wedges, to serve","¼ cup / 70 g Greek-style yogurt","¼ cup / 5 g cilantro, roughly chopped (maybe substitute other herbs, such as parsley and mint)"],"recipeYield":"2 servings","instructions":["Heat the oven to 425 degrees. Mix the carrots with 1 tablespoon of the oil, ¼ teaspoon salt and a grind of pepper. Spread out on a parchment-lined baking sheet and roast for 20 minutes — they should still be a little crunchy.","Place the remaining 2 tablespoons of oil in a large frying pan, over medium heat, and add the onion, caraway and cumin. Fry for 10 minutes, stirring occasionally, until golden brown. Add the chard, cooked carrots, chickpeas, water, ½ teaspoon salt and a good grind of pepper and mix through. Cook for 5 minutes, until the chard leaves are soft and hardly any juice is left in the pan.","Remove from the heat, stir in the lemon juice, top with a generous spoonful of yogurt, a sprinkle of cilantro (or parsley and mint), a drizzle of oil, and a wedge of lemon and serve."],"recipeCategory":"exchange.recipe.defs#categorySalad"},"createdAt":"2026-08-28T23:53:49.660Z"},{"atUri":"at://did:plc:zi6jmxsdqvruc7ngvahzpkv2/exchange.recipe.recipe/01M0H1Z8KP376BFF5Q2TPAWXXJ","did":"did:plc:zi6jmxsdqvruc7ngvahzpkv2","handle":"jcbhmr.com","collection":"exchange.recipe.recipe","rkey":"01M0H1Z8KP376BFF5Q2TPAWXXJ","cid":"bafyreic3cakrugo4z5nlru6oq3rm6ync5vhbxbdmxryuwrvjdtdvrq6wqy","value":{"name":"Vegan Stuffed Peppers","text":"TODO: Add description","$type":"exchange.recipe.recipe","langs":["en"],"cookTime":"PT30M","keywords":["dairy free"],"prepTime":"PT30M","createdAt":"2026-08-21T02:21:33Z","totalTime":"PT1H","updatedAt":"2026-08-21T02:23:06Z","attribution":{"url":"https://www.hellofresh.com/recipes/vegan-beans-n-greens-stuffed-peppers-6447d7b284d017c9de0d9f33","$type":"exchange.recipe.defs#attributionOriginal","license":"cc_by"},"ingredients":["3/4 cup sorghum","2 tsp stock concentrate","1 Tbsp Italian seasoning","4 peppers","8 oz kale","2 tomatoes","8 Tbsp hummus","2 tsp garlic powder","3 cups Great Northern beans","salt","pepper","olive oil"],"recipeYield":"4 servings","instructions":["Add sorghum, half stock concentrate, Italian seasoning, and 2 1/4 cups water to the pressure cooker. Cook for 30 min.","TODO: Add more steps"],"recipeCategory":"dinner"},"createdAt":"2026-08-21T02:21:33Z"},{"atUri":"at://did:plc:2cxgdrgtsmrbqnjkwyplmp43/exchange.recipe.recipe/01M0AKH7XSH2KT7W262166KC88","did":"did:plc:2cxgdrgtsmrbqnjkwyplmp43","handle":"bmann.ca","collection":"exchange.recipe.recipe","rkey":"01M0AKH7XSH2KT7W262166KC88","cid":"bafyreiarvmrply3gqmmqdrc642ulgjrw7wv2buo543heahlkhfupv6xrru","value":{"name":"Thai Coconut Milk poached Lingcod with Tomatoes","text":"Lingcod cooked in coconut milk","$type":"exchange.recipe.recipe","embed":{"$type":"exchange.recipe.recipe#imagesEmbed","images":[{"alt":"Recipe photo","image":{"$type":"blob","ref":{"$link":"bafkreiccdyyc34fsum27hfqyev2kudxhneyxi3slvmni2tc2mfxjyateqe"},"mimeType":"image/jpeg","size":2663592},"aspectRatio":{"width":3024,"height":4032}}]},"langs":["en"],"keywords":["fish","coconut","poached"],"createdAt":"2026-08-18T14:13:47Z","totalTime":"PT0S","updatedAt":"2026-08-18T14:13:48Z","attribution":{"$type":"exchange.recipe.defs#attributionOriginal","license":"public_domain"},"ingredients":["1 can coconut milk","1 796 can of whole tomatoes","1 onion, chopped","2 cloves garlic, minced ","minced fresh ginger or powdered ginger","large piece of ling cod filet","Olive oil","Curry leaves","Fish sauce "],"recipeYield":"","instructions":["Chop one onion and mince garlic cloves and put in deep pot with olive oil. Add fresh minced ginger or powdered ginger. Saute over medium high until onions are soft, garlic starts to brown. ","Add can of coconut milk and stir. Lower in ling cod filet. Take out whole tomatoes from can without the liquid. Add curry leaves and fish sauce.","Cook at simmer until fish is done, about 15-20 minutes, with lid on. Flip filet halfway through in the broth, especially if not fully submerged. ","Filet should easily flake apart to plate, serve with some of the tomatoes and onions, plus a small bowl of broth on the side. "],"recipeCuisine":"thai","recipeCategory":"dinner"},"createdAt":"2026-08-18T14:13:47Z"},{"atUri":"at://did:plc:spfl4xaktvvchr2cqp2r2xvp/exchange.recipe.recipe/wb-6472","did":"did:plc:spfl4xaktvvchr2cqp2r2xvp","handle":"arecipe.bsky.social","collection":"exchange.recipe.recipe","rkey":"wb-6472","cid":"bafyreihnooi7tsgzxwa5j2h3pald46hvkhtvmhsrwpk7vazmqtgsodt67q","value":{"name":"Sirniki (Russian Cheese Fritters)","text":"Sirniki are Russian sweet curd fritters, generally eaten after the main course at dinner, but sometimes also at breakfast.","$type":"exchange.recipe.recipe","dishKey":"sirniki-russian-cheese-fritters","license":{"id":"CC-BY-SA-4.0","token":"licenseCreativeCommonsBySa","attribution":"Wikibooks Cookbook contributors, CC BY-SA 4.0 (older revisions in the page history remain CC BY-SA 3.0)"},"keywords":["pan fried"],"createdAt":"2026-07-22T00:02:26Z","sourceUrl":"https://en.wikibooks.org/wiki/Cookbook:Sirniki_(Russian_Cheese_Fritters)","updatedAt":"2026-07-22T00:02:26Z","wikibooks":{"pageid":6472,"difficulty":2,"parseFlags":[{"code":"ingredients-prose","detail":"Garnish"},{"code":"template-stripped","detail":"PAGENAME"}]},"attribution":{"url":"https://en.wikibooks.org/wiki/Cookbook:Sirniki_(Russian_Cheese_Fritters)","name":"Wikibooks Cookbook","$type":"exchange.recipe.defs#attributionWebsite","notes":"Text under CC-BY-SA-4.0. Wikibooks Cookbook contributors, CC BY-SA 4.0 (older revisions in the page history remain CC BY-SA 3.0). Source: https://en.wikibooks.org/w/index.php?oldid=4655348"},"ingredients":["500 grams cottage cheese","2 eggs","6 tablespoons flour","2 tablespoons sugar","1 teaspoon salt","Sour cream and sugar or jam, confiture.","Apple sauce"],"retrievedAt":"2026-07-23T19:53:24.013Z","sourceRevId":4655348,"instructions":["Mix cottage cheese, eggs, flour, sugar and salt.","Take piece of paste, make round, flat shape and put on warm frying pan with oil or melted butter.","Wait until it becomes gold colour and flip.","When it is brown on both sides you can eat it."],"cookingMethod":"frying","recipeCuisine":"russian","sourcePermalink":"https://en.wikibooks.org/w/index.php?oldid=4655348","suitableForDiet":["exchange.recipe.defs#dietVegetarian"],"sourceHistoryUrl":"https://en.wikibooks.org/w/index.php?title=Cookbook%3ASirniki_(Russian_Cheese_Fritters)&action=history"},"createdAt":"2026-07-22T00:02:26Z"},{"atUri":"at://did:plc:spfl4xaktvvchr2cqp2r2xvp/exchange.recipe.recipe/wb-484816","did":"did:plc:spfl4xaktvvchr2cqp2r2xvp","handle":"arecipe.bsky.social","collection":"exchange.recipe.recipe","rkey":"wb-484816","cid":"bafyreicsicbhuk5vg4u5isjizh2ci5xocmcrz627hukjv7gyihx5malxwu","value":{"name":"Scottish Porridge","text":"Scottish Porridge is a beloved traditional breakfast dish from Scotland. Traditionally, it doesn't use dairy and only consists of three ingredients - oats, salt and water. This recipe follows the golden ratio of one parts oats to three parts water and uses an overnight pre-soaking method for steel-cut oats. The soaking helps reduce cooking time and the oats are later simmered slowly. The end result is a creamy, satisfying porridge with a pleasant chewy texture. A variety of toppings can be added according to personal preferences, including berries, sliced banana, seeds, nuts, cinnamon, and a dollop of Greek yogurt.","$type":"exchange.recipe.recipe","dishKey":"scottish-porridge","license":{"id":"CC-BY-SA-4.0","token":"licenseCreativeCommonsBySa","attribution":"Wikibooks Cookbook contributors, CC BY-SA 4.0 (older revisions in the page history remain CC BY-SA 3.0)"},"keywords":["scottish","boiled"],"createdAt":"2026-07-15T22:15:31Z","sourceUrl":"https://en.wikibooks.org/wiki/Cookbook:Scottish_Porridge","totalTime":"PT8H25M","updatedAt":"2026-07-15T22:15:31Z","wikibooks":{"origin":"Scotland","pageid":484816,"servings":"1","difficulty":3,"parseFlags":[],"servingsHint":{"min":1}},"attribution":{"url":"https://en.wikibooks.org/wiki/Cookbook:Scottish_Porridge","name":"Wikibooks Cookbook","$type":"exchange.recipe.defs#attributionWebsite","notes":"Text under CC-BY-SA-4.0. Wikibooks Cookbook contributors, CC BY-SA 4.0 (older revisions in the page history remain CC BY-SA 3.0). Source: https://en.wikibooks.org/w/index.php?oldid=4654622"},"ingredients":["½ cup (80 g) steel-cut oats, also called Irish oats","1½ cup (375 ml) water","1 teaspoon lemon juice or apple cider vinegar (for soaking)","1 teaspoon of buckwheat flour (for reducing phytates)","⅛ teaspoon fine sea salt"],"recipeYield":"1","retrievedAt":"2026-07-23T19:53:22.006Z","sourceRevId":4654622,"instructions":["Mix the steel-cut oats with a teaspoon of buckwheat flour in a bowl.","Add warm water to soak the oats and add a splash of lemon juice or apple cider vinegar. Cover and allow to soak overnight or at least 7 to 8 hours.","Place the oats, salt and water into a small pan and gently bring it to a small boil, stirring occasionally until the porridge starts to thicken.","Once the thickening has begun, lower the heat to low to avoid burning the porridge and allow it to simmer for approximately 15 to 20 minutes (or less if the oats are tender and reached your preferred consistency).","Remove from the heat and let it stand for 1 or 2 minutes before serving.","Serve and top with your choice of toppings, such as chia seeds, walnuts, tablespoon of peanut butter, berries, cinnamon, or a dollop of Greek yogurt."],"recipeCategory":"breakfast","sourcePermalink":"https://en.wikibooks.org/w/index.php?oldid=4654622","suitableForDiet":["exchange.recipe.defs#dietVegetarian"],"sourceHistoryUrl":"https://en.wikibooks.org/w/index.php?title=Cookbook%3AScottish_Porridge&action=history"},"createdAt":"2026-07-15T22:15:31Z"},{"atUri":"at://did:plc:sdholscvfyetmgtt2xkkr26g/exchange.recipe.recipe/166ffbf2-253f-420b-8de3-fabf6e23af46","did":"did:plc:sdholscvfyetmgtt2xkkr26g","handle":"jpdevries.bsky.social","collection":"exchange.recipe.recipe","rkey":"166ffbf2-253f-420b-8de3-fabf6e23af46","cid":"bafyreievmb5j76p4iyl637mbimcwhzrud3n4p5oufweehqdipnbbosk26e","value":{"name":"Acorn Crusted Salmon","text":"Shared by @jpdevries.bsky.social on Bluesky (https://bsky.app/profile/jpdevries.bsky.social)","$type":"exchange.recipe.recipe","keywords":["local","sustainable"],"createdAt":"2026-07-13T00:17:18.877Z","updatedAt":"2026-07-13T00:22:32.964Z","attribution":{"$type":"exchange.recipe.defs#adaptedFrom","originalUri":"at://did:plc:sdholscvfyetmgtt2xkkr26g/exchange.recipe.recipe/3mqgba375pv2p"},"ingredients":["2 salmon fillets","1.5 cups 320 ml) of shelled acorns","2 egg whites"],"recipeYield":"2 servings","instructions":["Use a food processor, blender or other method (meat tenderizer, etc.) to pulverize the acorns into a fine meal. If desired, toast the acorn meal for 5-7 minutes at 375°F/190°C/gas mark 5. Transfer the acorn meal to a dish.","Place the egg whites in a shallow dish. Coat each salmon fillet in egg white.","Coat each fillet with the acorn meal.","Transfer coated fillets to a slightly greased or non-stick baking sheet.","Bake for 10-15 minutes in a 425°F/220°C/gas mark 7 oven, or until the fish is flaky when pulled apart with a fork.","Serve.","Heat a few tablespoons of oil in in a frying pan over medium-high heat. When the oil is hot, add the coated salmon fillets.","Pan fry the salmon for 2–3 minutes per side, depending on the thickness of the fillet, until fish is flaky when pulled apart with a fork.","Serve."]},"createdAt":"2026-07-13T00:17:18.877Z"},{"atUri":"at://did:plc:spfl4xaktvvchr2cqp2r2xvp/exchange.recipe.recipe/wb-103755","did":"did:plc:spfl4xaktvvchr2cqp2r2xvp","handle":"arecipe.bsky.social","collection":"exchange.recipe.recipe","rkey":"wb-103755","cid":"bafyreictghrtndkty7s5wx2p4kvvc3naepvgu3toid6w7qafarzklgeily","value":{"name":"Homemade Pie Crust","text":"Unlike with bread, pie crust and other pastries should be made in a way that minimizes the development of gluten. Once the water has been added, the dough should be worked as little as possible, to minimize toughness in the finished crust.","$type":"exchange.recipe.recipe","dishKey":"pie-crust","license":{"id":"CC-BY-SA-4.0","token":"licenseCreativeCommonsBySa","attribution":"Wikibooks Cookbook contributors, CC BY-SA 4.0 (older revisions in the page history remain CC BY-SA 3.0)"},"keywords":["baking"],"createdAt":"2026-07-01T20:33:44Z","sourceUrl":"https://en.wikibooks.org/wiki/Cookbook:Homemade_Pie_Crust","totalTime":"PT30M","updatedAt":"2026-07-01T20:33:44Z","wikibooks":{"image":"ApplePie (brighter and warmer).jpg","pageid":103755,"difficulty":2,"parseFlags":[{"code":"image-unresolved","detail":"ApplePie (brighter and warmer).jpg"},{"code":"template-stripped","detail":"Main"},{"code":"template-stripped","detail":"PAGENAME"}]},"attribution":{"url":"https://en.wikibooks.org/wiki/Cookbook:Homemade_Pie_Crust","name":"Wikibooks Cookbook","$type":"exchange.recipe.defs#attributionWebsite","notes":"Text under CC-BY-SA-4.0. Wikibooks Cookbook contributors, CC BY-SA 4.0 (older revisions in the page history remain CC BY-SA 3.0). Source: https://en.wikibooks.org/w/index.php?oldid=4642077"},"ingredients":["225 grams (1 cup) all-purpose flour","2.5 ml (½ teaspoon) salt","230 ml (1 cup) cold vegetable shortening","30 ml (2 tablespoons) cold water (add 15 ml of water as needed)"],"recipeYield":"⌀ 20 cm <br>95 cl volume shell","retrievedAt":"2026-07-23T19:52:53.996Z","sourceRevId":4642077,"instructions":["Combine flour and salt in medium bowl.","Cut in vegetable shortening with a pastry blender or two knives, until mixture is crumbly.","Sprinkle with cold water; mix just until mixture holds together.","Shape dough into a ball; place on lightly floured surface.","Roll out dough to 3 mm (⅛ inch) thickness.","Line pie plate with pastry.","Trim around perimeter for 2 cm (1 inch) overhang to fold under and crimp as desired (see pie crust edges below)."],"cookingMethod":"baking","sourcePermalink":"https://en.wikibooks.org/w/index.php?oldid=4642077","suitableForDiet":["exchange.recipe.defs#dietVegan"],"sourceHistoryUrl":"https://en.wikibooks.org/w/index.php?title=Cookbook%3AHomemade_Pie_Crust&action=history"},"createdAt":"2026-07-01T20:33:44Z"},{"atUri":"at://did:plc:spfl4xaktvvchr2cqp2r2xvp/exchange.recipe.recipe/wb-484018","did":"did:plc:spfl4xaktvvchr2cqp2r2xvp","handle":"arecipe.bsky.social","collection":"exchange.recipe.recipe","rkey":"wb-484018","cid":"bafyreic7cv37u6qqw5r33abkwzrjk7p6vspoc664edfl7ndnodfwffi4ay","value":{"name":"Algerian White Chicken Vermicelli Soup (Chorba Beida)","text":"Chorba Beida (Arabic: شربة بيضاء, meaning \"white soup\"), also known as \"jari beida\", is a traditional Algerian soup characterized by its pale broth, delicate flavor and velvety texture. It is typically prepared with chicken, onion, chickpeas, and vermicelli and is finished with a mixture of egg yolk and lemon juice, which gives the soup its distinctive creamy consistency. Chorba beida is especially associated with the city of Algiers and is commonly served during Ramadan or on special family occasions. Regional and household variations exist, with some recipes incorporating different herbs, spices or cuts of meat. The following recipe describes a common version prepared with chicken, chickpeas and vermicelli.","$type":"exchange.recipe.recipe","dishKey":"algerian-white-chicken-vermicelli-soup-chorba-beida","license":{"id":"CC-BY-SA-4.0","token":"licenseCreativeCommonsBySa","attribution":"Wikibooks Cookbook contributors, CC BY-SA 4.0 (older revisions in the page history remain CC BY-SA 3.0)"},"keywords":["algerian","ramadan"],"createdAt":"2026-06-26T01:23:05Z","sourceUrl":"https://en.wikibooks.org/wiki/Cookbook:Algerian_White_Chicken_Vermicelli_Soup_(Chorba_Beida)","totalTime":"PT1H","updatedAt":"2026-06-26T01:23:05Z","wikibooks":{"pageid":484018,"difficulty":2,"parseFlags":[{"code":"ingredients-prose","detail":"For the binder"},{"code":"ingredients-prose","detail":"For the soup"},{"code":"template-stripped","detail":"Incomplete recipe"}]},"attribution":{"url":"https://en.wikibooks.org/wiki/Cookbook:Algerian_White_Chicken_Vermicelli_Soup_(Chorba_Beida)","name":"Wikibooks Cookbook","$type":"exchange.recipe.defs#attributionWebsite","notes":"Text under CC-BY-SA-4.0. Wikibooks Cookbook contributors, CC BY-SA 4.0 (older revisions in the page history remain CC BY-SA 3.0). Source: https://en.wikibooks.org/w/index.php?oldid=4641207"},"ingredients":["500 g chicken (thighs, drumsticks or breast) (cut into pieces)","1 large onion (finely chopped)","1 tbsp neutral oil","1 tbsp butter or smen","1 cinnamon stick","½ tsp ground white pepper","Salt (to taste)","1 L water or chicken stock","1 handful chickpeas (soaked overnight)","50 g vermicelli","1 egg yolk","Juice of 1 lemon","2 tbsp parsley (finely chopped)"],"retrievedAt":"2026-07-23T19:52:22.817Z","sourceRevId":4641207,"instructions":["Heat the oil and butter (or smen) in a large pot over medium heat.","Add the onion and cook until translucent.","Add the chicken, cinnamon stick, white pepper and salt. Cook for several minutes, stirring occasionally, until the chicken is lightly browned.","Pour in the water or chicken stock and add the soaked chickpeas.","Bring to a boil, then reduce the heat, cover and simmer for 40–50 minutes or until the chicken is tender and the chickpeas are cooked.","Remove the chicken from the pot. Discard the bones and shred the meat into small pieces.","Add the vermicelli to the broth and cook for 5–7 minutes until tender.","In a bowl, whisk together the egg yolk, lemon juice and parsley.","Gradually add a ladleful of hot broth to the egg mixture while whisking continuously.","Reduce the soup to very low heat and slowly stir the egg mixture into the pot.","Return the shredded chicken to the soup and stir well.","Serve immediately."],"recipeCategory":"soup","sourcePermalink":"https://en.wikibooks.org/w/index.php?oldid=4641207","sourceHistoryUrl":"https://en.wikibooks.org/w/index.php?title=Cookbook%3AAlgerian_White_Chicken_Vermicelli_Soup_(Chorba_Beida)&action=history"},"createdAt":"2026-06-26T01:23:05Z"},{"atUri":"at://did:plc:vspq46f5zmrlesaszlyfliy2/exchange.recipe.recipe/01KVQFHYF6PJP7KP84PNCJZ8K9","did":"did:plc:vspq46f5zmrlesaszlyfliy2","handle":"daffl.xyz","collection":"exchange.recipe.recipe","rkey":"01KVQFHYF6PJP7KP84PNCJZ8K9","cid":"bafyreidiwmru5lysizqeie6swrusznamg6mjsd26wm77scczw2cp4jvtvy","value":{"name":"Test Recipe","text":"I am testing if this works from the website because adding directly seems not to","$type":"exchange.recipe.recipe","langs":["en"],"createdAt":"2026-06-22T10:55:54Z","totalTime":"PT0S","updatedAt":"2026-06-22T10:55:54Z","attribution":{"$type":"exchange.recipe.defs#attributionOriginal","license":"cc_by"},"ingredients":["Love"],"recipeYield":"","instructions":["Do the things"]},"createdAt":"2026-06-22T10:55:54Z"},{"atUri":"at://did:plc:spfl4xaktvvchr2cqp2r2xvp/exchange.recipe.recipe/wb-123726","did":"did:plc:spfl4xaktvvchr2cqp2r2xvp","handle":"arecipe.bsky.social","collection":"exchange.recipe.recipe","rkey":"wb-123726","cid":"bafyreic3feppzk35jxoch4jujudqxv2u2qf4k24g7e53r62n4xlvj2k4xi","value":{"name":"Green Mango and Cumin Drink (Aam Panna)","text":"Aam panna or aam jhora is a green mango drink widely consumed in northern India during summer months. Apart from being delicious and refreshing, aam panna is believed to have several health benefits.","$type":"exchange.recipe.recipe","embed":{"$type":"exchange.recipe.recipe#imagesEmbed","images":[{"alt":"Green Mango and Cumin Drink (Aam Panna)","image":{"$type":"blob","ref":{"$link":"bafkreigkxtsc7q75fn5l3zjxqa66pszppla2aioyhpbfvds3pga4qvfuca"},"mimeType":"image/jpeg","size":157389},"credit":{"artist":"Miansari66","source":"https://commons.wikimedia.org/wiki/File:Keri_Ka_Sharbat.JPG","license":"CC0"},"aspectRatio":{"width":1200,"height":900}}]},"dishKey":"green-mango-and-cumin-drink-aam-panna","license":{"id":"CC-BY-SA-4.0","token":"licenseCreativeCommonsBySa","attribution":"Wikibooks Cookbook contributors, CC BY-SA 4.0 (older revisions in the page history remain CC BY-SA 3.0)"},"createdAt":"2026-06-19T12:50:44Z","sourceUrl":"https://en.wikibooks.org/wiki/Cookbook:Green_Mango_and_Cumin_Drink_(Aam_Panna)","updatedAt":"2026-06-19T12:50:44Z","wikibooks":{"image":"Keri Ka Sharbat.JPG","pageid":123726,"difficulty":2,"parseFlags":[{"code":"image-unresolved","detail":"Keri Ka Sharbat.JPG"}]},"attribution":{"url":"https://en.wikibooks.org/wiki/Cookbook:Green_Mango_and_Cumin_Drink_(Aam_Panna)","name":"Wikibooks Cookbook","$type":"exchange.recipe.defs#attributionWebsite","notes":"Text under CC-BY-SA-4.0. Wikibooks Cookbook contributors, CC BY-SA 4.0 (older revisions in the page history remain CC BY-SA 3.0). Source: https://en.wikibooks.org/w/index.php?oldid=4640699"},"ingredients":["4 medium-sized green mangoes","½ cup (120 ml) sugar","2 level tablespoons (30 ml) rock salt","1 level teaspoon (5 ml) roasted cumin seeds","1 roasted chile (optional) (optional)","1 handful of fresh mint leaves"],"retrievedAt":"2026-07-23T19:52:51.072Z","sourceRevId":4640699,"instructions":["Cut mangoes into 3 slices each—2 from either side of the seed and 1 with the seed in it.","Pressure cook mangoes with one small cup of water. Turn off heat as soon as the pressure cooker whistles once.","Open cooker after 5–7 minutes and leave to cool.","Grind sugar and roasted cumin seeds using a food processor. If using chilli, grind that too.","Mince mint leaves in a food processor.","When cool, squeeze pulp of mangoes into a blender using hands. Discard skin and seeds.","Purée mango pulp until smooth.","Add ground sugar, rock salt, roasted cumin seeds, chilli powder, and minced mint leaves. Blend well.","Store in clean plastic or glass bottle. Refrigerate.","To serve, add 4–5 teaspoons of the mango mixture to a glass of water. Enjoy!"],"recipeCuisine":"indian","recipeCategory":"beverage","sourcePermalink":"https://en.wikibooks.org/w/index.php?oldid=4640699","suitableForDiet":["exchange.recipe.defs#dietVegan","exchange.recipe.defs#dietVegetarian"],"sourceHistoryUrl":"https://en.wikibooks.org/w/index.php?title=Cookbook%3AGreen_Mango_and_Cumin_Drink_(Aam_Panna)&action=history"},"createdAt":"2026-06-19T12:50:44Z"},{"atUri":"at://did:plc:ka6yfitrvmu7nvllhzm2onqf/exchange.recipe.recipe/01KV9885X8HYXQXGGRCZR8DN6C","did":"did:plc:ka6yfitrvmu7nvllhzm2onqf","handle":"did:plc:ka6yfitrvmu7nvllhzm2onqf","collection":"exchange.recipe.recipe","rkey":"01KV9885X8HYXQXGGRCZR8DN6C","cid":"bafyreicckcgdmafw32s34y5u3hlchjvgvgb4hco3yoel2ct56l4panym4a","value":{"name":"Red beet delight","text":"A salade that could be served to Charlemagne as the ingrediënts were already know to the Carolingian people. A colourful dish to add to a summer meal.","$type":"exchange.recipe.recipe","embed":{"$type":"exchange.recipe.recipe#imagesEmbed","images":[{"alt":"Recipe photo","image":{"$type":"blob","ref":{"$link":"bafkreidiqswslv27o3ffzmtsvvrxv5daibe23jazwcs65m57er7knxnfca"},"mimeType":"image/jpeg","size":247391},"aspectRatio":{"width":1071,"height":675}}]},"langs":["en"],"cookTime":"PT30M","prepTime":"PT30M","createdAt":"2026-06-16T22:18:52Z","totalTime":"PT1H","updatedAt":"2026-06-17T07:58:00Z","attribution":{"$type":"exchange.recipe.defs#attributionOriginal","license":"cc_by"},"ingredients":["4 beetroots","2 fennel bulbs, diced","2 apples, diced","1 small jar of pickled onion","1 spoon honey","1 spoon mustard","dill","apple vinager","(sunflower) oil"],"recipeYield":"6 servings","instructions":["Cook the beets in their skins until tender. Let cool, then cut them in small pieces.","Add the apples and fennel pieces.","Drain the pickled onions and add them to the salade.","Make a dressing with mustard, honey, vinegar, oil, and plenty of dill.","Mix everything together and let sit for a while."],"recipeCategory":"salad"},"createdAt":"2026-06-16T22:18:52Z"},{"atUri":"at://did:plc:spfl4xaktvvchr2cqp2r2xvp/exchange.recipe.recipe/wb-483816","did":"did:plc:spfl4xaktvvchr2cqp2r2xvp","handle":"arecipe.bsky.social","collection":"exchange.recipe.recipe","rkey":"wb-483816","cid":"bafyreiercvzef35gfmco3szswmfe3nhzn2iwholepomn2roac5fkyvkzia","value":{"name":"Asaro","text":"Asaro, also known as yam porridge is a traditional Nigerian dish made by cooking yam in a richly seasoned sauce of tomatoes, peppers, onions, and oil. It is particularly popular among the Yoruba people of southwestern Nigeria but is enjoyed throughout the country.","$type":"exchange.recipe.recipe","embed":{"$type":"exchange.recipe.recipe#imagesEmbed","images":[{"alt":"Asaro","image":{"$type":"blob","ref":{"$link":"bafkreibqdcqcmvh3qwzadkvrx2wpuv5fbmxfcyyqhoj5qjykoaenmfsngu"},"mimeType":"image/jpeg","size":400506},"credit":{"artist":"Oyebolaesther","source":"https://commons.wikimedia.org/wiki/File:Asaro_(_Yam_Porridge).jpg","license":"CC BY-SA 4.0"},"aspectRatio":{"width":1200,"height":1600}}]},"dishKey":"asaro","license":{"id":"CC-BY-SA-4.0","token":"licenseCreativeCommonsBySa","attribution":"Wikibooks Cookbook contributors, CC BY-SA 4.0 (older revisions in the page history remain CC BY-SA 3.0)"},"keywords":["yoruba"],"createdAt":"2026-06-16T21:17:57Z","sourceUrl":"https://en.wikibooks.org/wiki/Cookbook:Asaro","totalTime":"PT1H","updatedAt":"2026-06-16T21:17:57Z","wikibooks":{"image":"Asaro ( Yam Porridge).jpg","origin":"Nigeria","pageid":483816,"servings":"3–4","difficulty":3,"parseFlags":[{"code":"image-unresolved","detail":"Asaro ( Yam Porridge).jpg"},{"code":"template-stripped","detail":"reflist"}],"servingsHint":{"max":4,"min":3}},"attribution":{"url":"https://en.wikibooks.org/wiki/Cookbook:Asaro","name":"Wikibooks Cookbook","$type":"exchange.recipe.defs#attributionWebsite","notes":"Text under CC-BY-SA-4.0. Wikibooks Cookbook contributors, CC BY-SA 4.0 (older revisions in the page history remain CC BY-SA 3.0). Source: https://en.wikibooks.org/w/index.php?oldid=4640471"},"ingredients":["3 medium tomatoes","2 red bell pepper<nowiki/>s","2 scotch bonnet chile peppers","1 medium onion","½ cup palm oil or vegetable oil","2–3 seasoning cubes","Salt to taste","200 g protein, such as fresh fish, meat, or smoked fish (optional) (optional)","4 cups water or stock","1 medium (about 1 kg) yam, peeled and cubed","Leafy vegetables such as spinach or ugu (optional) (optional)"],"recipeYield":"3–4","retrievedAt":"2026-07-23T19:52:23.881Z","sourceRevId":4640471,"instructions":["Blend the tomatoes, peppers, and onion into a smooth purée.","Heat the oil in a pot and add the purée. Cook for about 10 minutes, stirring occasionally.","Stir in seasoning cubes, salt, and any protein being used.","Stir in the water and bring to a boil.","Gently stir in the cubed yam. Cover and simmer, stirring occasionally, until the yam becomes soft and some of it has broken down to thicken the dish.","Add leafy vegetables if desired and cook for an additional 3–5 minutes.","Adjust seasoning and remove from heat."],"sourcePermalink":"https://en.wikibooks.org/w/index.php?oldid=4640471","sourceHistoryUrl":"https://en.wikibooks.org/w/index.php?title=Cookbook%3AAsaro&action=history"},"createdAt":"2026-06-16T21:17:57Z"},{"atUri":"at://did:plc:spfl4xaktvvchr2cqp2r2xvp/exchange.recipe.recipe/wb-483949","did":"did:plc:spfl4xaktvvchr2cqp2r2xvp","handle":"arecipe.bsky.social","collection":"exchange.recipe.recipe","rkey":"wb-483949","cid":"bafyreiaom5ng5ov4c7s554hubvxqjyjki4tnfb7h4hmsnqhxivl2lo7ab4","value":{"name":"Americanized Eggplant Parmesan","text":"Unlike traditional Italian Melanzane alla Parmigiana (see Eggplant Parmesan (Melanzane alla Parmigiana) I or Eggplant Parmesan (Melanzane alla Parmigiana) II), which is intended as a starter and thus not particularly filling, this Americanized recipe is served on top of pasta and has a higher cheese to eggplant ratio for more protein. It is thus a delicious vegetarian main dish.","$type":"exchange.recipe.recipe","dishKey":"americanized-eggplant-parmesan","license":{"id":"CC-BY-SA-4.0","token":"licenseCreativeCommonsBySa","attribution":"Wikibooks Cookbook contributors, CC BY-SA 4.0 (older revisions in the page history remain CC BY-SA 3.0)"},"keywords":["air fried","italian-american"],"createdAt":"2026-06-16T21:17:20Z","sourceUrl":"https://en.wikibooks.org/wiki/Cookbook:Americanized_Eggplant_Parmesan","updatedAt":"2026-06-16T21:17:20Z","wikibooks":{"pageid":483949,"difficulty":3,"parseFlags":[]},"attribution":{"url":"https://en.wikibooks.org/wiki/Cookbook:Americanized_Eggplant_Parmesan","name":"Wikibooks Cookbook","$type":"exchange.recipe.defs#attributionWebsite","notes":"Text under CC-BY-SA-4.0. Wikibooks Cookbook contributors, CC BY-SA 4.0 (older revisions in the page history remain CC BY-SA 3.0). Source: https://en.wikibooks.org/w/index.php?oldid=4640469"},"ingredients":["1 small eggplant, approx. 300–400 g","Salt","1 mozzarella roll, approx. 300 g","100 g flour","1 egg","25 ml milk","100 g panko","½ tsp garlic powder","½ tsp black pepper","½ tsp dried oregano","20 g + 20 g Parmigiano Reggiano, grated","Canola or olive oil in a sprayer","1 jar pasta sauce, approximately 300–400 g","15 g fresh basil leaves"],"retrievedAt":"2026-07-23T19:52:22.817Z","sourceRevId":4640469,"instructions":["Cut off the top and bottom of the eggplant and slice it into six slices of equal thickness.","Salt both sides of each eggplant slice generously and place the slices between several layers of paper towel.","Weight the eggplant slices down with something heavy, such as a cast-iron frying pan, an encyclopedia, or an obese cat.","Let the eggplant slices rest under weight for at least an hour, until they have released a substantial amount of moisture.","Preheat the oven to 180°C.","Slice the mozzarella roll into six slices of equal thickness and arrange on fresh paper towels and let stand for about 20 minutes while you prepare the following steps.","Put the flour in a wide, flat bowl.","Whisk the egg and milk together in a second wide, flat bowl.","In a third wide, flat bowl, combine the panko, garlic powder, pepper, oregano and 20 g of Parmigiano.","Dredge the eggplant slices first in flour, then in the egg/milk mixture, then in the panko.","Spray oil on the inside of the air fryer and on one side of each eggplant slice.","Lay eggplant slices in the air fryer basket, oiled side down, then spray the top side with additional oil. You may need to work in batches, since probably not all slices will fit in the basket at once.","Cook in the air fryer at 180°C for 10–12 minutes, turning halfway through.","While the eggplant is cooking, spread a thin layer of pasta sauce on the bottom of a rectangular baking pan.","When the eggplant is done, place the slices on top of the pasta sauce in the baking pan.","Lay one slice of mozzarella on top of each slice of eggplant.","Pour one large spoonful of pasta sauce over each slice.","Sprinkle the remaining 20 g of Parmigiano evenly over all slices.","Bake for 20–30 minutes or until the sauce is bubbling.","Turn the oven to Broil and brown the cheese on top for 2–3 minutes.","Remove from oven and arrange fresh basil leaves on top.","Cover with aluminum foil and allow to stand while you boil fusilli or penne pasta, which the eggplant parmigiana will be served on top of."],"sourcePermalink":"https://en.wikibooks.org/w/index.php?oldid=4640469","suitableForDiet":["exchange.recipe.defs#dietVegetarian"],"sourceHistoryUrl":"https://en.wikibooks.org/w/index.php?title=Cookbook%3AAmericanized_Eggplant_Parmesan&action=history"},"createdAt":"2026-06-16T21:17:20Z"},{"atUri":"at://did:plc:spfl4xaktvvchr2cqp2r2xvp/exchange.recipe.recipe/wb-82073","did":"did:plc:spfl4xaktvvchr2cqp2r2xvp","handle":"arecipe.bsky.social","collection":"exchange.recipe.recipe","rkey":"wb-82073","cid":"bafyreiemmjwawjaijzb6354qokfi3ooupqn7jrgv4za7ohjs5zy2af3oua","value":{"name":"Eggplant Parmesan (Melanzane alla Parmigiana) II","text":"Melanzane alla parmigiana is a typical Italian dish, existing in different forms in most parts of Italy. Northerners claim it as their own because of the name. Southerners, in particular Sicilians, claim that it originated in the south and that \"Parmigiana\" is a misunderstanding for \"Palmigiana\", which is a type of shutter, alluding to the way in which the eggplant slices are laid. There are some variations (including a dessert version with chocolate) but mostly the ingredients are: eggplants, tomato sauce, basil leaves, mozzarella, and, obviously, Parmesan cheese.","$type":"exchange.recipe.recipe","dishKey":"eggplant-parmesan-melanzane-alla-parmigiana-ii","license":{"id":"CC-BY-SA-4.0","token":"licenseCreativeCommonsBySa","attribution":"Wikibooks Cookbook contributors, CC BY-SA 4.0 (older revisions in the page history remain CC BY-SA 3.0)"},"createdAt":"2026-06-16T20:45:57Z","sourceUrl":"https://en.wikibooks.org/wiki/Cookbook:Eggplant_Parmesan_(Melanzane_alla_Parmigiana)_II","updatedAt":"2026-06-16T20:45:57Z","wikibooks":{"pageid":82073,"difficulty":3,"parseFlags":[{"code":"template-stripped","detail":"PAGENAME"}]},"attribution":{"url":"https://en.wikibooks.org/wiki/Cookbook:Eggplant_Parmesan_(Melanzane_alla_Parmigiana)_II","name":"Wikibooks Cookbook","$type":"exchange.recipe.defs#attributionWebsite","notes":"Text under CC-BY-SA-4.0. Wikibooks Cookbook contributors, CC BY-SA 4.0 (older revisions in the page history remain CC BY-SA 3.0). Source: https://en.wikibooks.org/w/index.php?oldid=4640459"},"ingredients":["2 kg (4 lb) eggplants","700 g (24 oz) fresh cooking tomatoes, or one large or two medium cans of plum tomatoes","1 kg (2 lb) cows' milk mozzarella cheese, known in Italy as fiordilatte","½ large or 1 medium onion, sliced","Olive oil","Fresh basil leaves","Parmesan or Grana Padano cheese"],"retrievedAt":"2026-07-23T19:52:44.951Z","sourceRevId":4640459,"instructions":["Cut eggplants lengthwise in ¼ inch (0.75cm) thick slices, and put them in a plate covered by plenty of salt for about 1 hour. Wash off the excess salt and dry the slices with a paper towel.","Start cooking the onion slices in olive oil; when the onion is soft add drained whole tomatoes and mash them with a fork. If the tomatoes are watery, add a small can of tomato paste to thicken the sauce. Add 2 leaves of basil and simmer for about 20 minutes.","While the tomato sauce is cooking, fry the eggplant slices as follows. Fill a frying pan (cast iron if you have it) with ½ inch (1 cm) of olive oil and heat. When the oil is hot, start frying the eggplant slices a few at a time so that they do not overlap in the pan. Cook until golden, flipping once. Remove the eggplants and put them in a drainer so the excess oil can drain. Repeat until all the slices are cooked.","To assemble, start with a thin layer of sauce in the bottom of a greased ovenproof baking pan or casserole. Then proceed with a layer of eggplants with their edges slightly overlapped and no voids. Add basil leaves and a layer of sliced mozzarella. Continue alternating layers until the eggplant is used up, and finish topping with tomato sauce and grated Parmesan or grana.","Bake in the oven for about 40 minutes at 350°F (180°C). Serve really hot. If you are lucky enough to have leftovers, they taste even better the day after."],"recipeCuisine":"italian","sourcePermalink":"https://en.wikibooks.org/w/index.php?oldid=4640459","suitableForDiet":["exchange.recipe.defs#dietVegetarian"],"sourceHistoryUrl":"https://en.wikibooks.org/w/index.php?title=Cookbook%3AEggplant_Parmesan_(Melanzane_alla_Parmigiana)_II&action=history"},"createdAt":"2026-06-16T20:45:57Z"},{"atUri":"at://did:plc:spfl4xaktvvchr2cqp2r2xvp/exchange.recipe.recipe/wb-20333","did":"did:plc:spfl4xaktvvchr2cqp2r2xvp","handle":"arecipe.bsky.social","collection":"exchange.recipe.recipe","rkey":"wb-20333","cid":"bafyreid2uylurx3joa3hdyd7hrv7tqyw4jg7t3lyg4w7k3knyocfm6pfqi","value":{"name":"Eggplant Parmesan (Melanzane alla Parmigiana) I","text":"Melanzane parmigiana was originally a Sicilian dish called Parmiciana di melenzane, parmiciana being the slats of a wooden shutter which resemble the layering of the slices of eggplant in the dish. In the form in which it is now known worldwide, it is generally an oven baked dish consisting of aubergine, Parmesan cheese, mozzarella and tomato sauce.","$type":"exchange.recipe.recipe","embed":{"$type":"exchange.recipe.recipe#imagesEmbed","images":[{"alt":"Eggplant Parmesan (Melanzane alla Parmigiana) I","image":{"$type":"blob","ref":{"$link":"bafkreicxkjluvcumukua3dfwsgxhsxoecoisfwuyyfpojou5wbpe5qkume"},"mimeType":"image/jpeg","size":373129},"credit":{"artist":"Flickr.com user \"Blue Lotus\"","source":"https://commons.wikimedia.org/wiki/File:Melanzane_alla_Parmigiana.jpg","license":"CC BY 2.0"},"aspectRatio":{"width":1200,"height":900}}]},"dishKey":"eggplant-parmesan-melanzane-alla-parmigiana-i","license":{"id":"CC-BY-SA-4.0","token":"licenseCreativeCommonsBySa","attribution":"Wikibooks Cookbook contributors, CC BY-SA 4.0 (older revisions in the page history remain CC BY-SA 3.0)"},"keywords":["baked","side dish"],"createdAt":"2026-06-16T20:45:35Z","sourceUrl":"https://en.wikibooks.org/wiki/Cookbook:Eggplant_Parmesan_(Melanzane_alla_Parmigiana)_I","updatedAt":"2026-06-16T20:45:35Z","wikibooks":{"image":"Melanzane alla Parmigiana.jpg","pageid":20333,"difficulty":3,"parseFlags":[{"code":"image-unresolved","detail":"Melanzane alla Parmigiana.jpg"}]},"attribution":{"url":"https://en.wikibooks.org/wiki/Cookbook:Eggplant_Parmesan_(Melanzane_alla_Parmigiana)_I","name":"Wikibooks Cookbook","$type":"exchange.recipe.defs#attributionWebsite","notes":"Text under CC-BY-SA-4.0. Wikibooks Cookbook contributors, CC BY-SA 4.0 (older revisions in the page history remain CC BY-SA 3.0). Source: https://en.wikibooks.org/w/index.php?oldid=4640458"},"ingredients":["3–4 big eggplants (aubergines)","Tomato sauce","200–300 grams of mozzarella cheese, sliced","Grated Parmesan cheese","Flour or breadcrumbs","Oil to fry","Salt","2 eggs (optional) (optional)","Fresh basil (optional) (optional)","Pepper or other spices (optional), to taste"],"retrievedAt":"2026-07-23T19:52:44.935Z","sourceRevId":4640458,"instructions":["Wash eggplants and cut them in slices about 1–1.5 cm (or about ¼ inch) thick.","Salt each slice on both sides, and use one of the following techniques to draw the water out. Then rinse off the salt under running water and let them dry. Arrange them on a plate, and cover them with another. Let them rest for 60–120 minutes, time permitting. Alternatively, place salted eggplant slices in a large strainer, cover, and place a weight (e.g., a pot of water) on top to help squeeze out the water faster.","Bread and cook the eggplant slices, with one of these two methods. Do not overcook, as they will spend more time in the oven later.","— For a thicker breading, dredge and fry them.","— Whisk the eggs in a shallow dish, and spread the crumbs (or flour) in another. Mix any dry spices in the flour.","— Dip each slice in eggs, cover both sides. Then, cover them in the crumbs, and fry them in a pan over medium heat.","— For a light thin breading, dust with flour and bake. They should come out lighter than if fried.","— Arrange in a baking dish, dust each slice with flour, and drizzle with oil.","— Bake at 180°C (350°F) for about 10 minutes. Leave them in the baking dish.","Layer the eggplant slices, tomato sauce, then mozzarella and Parmesan cheese in a baking dish. Some cooks add fresh basil leaves. Make as many layers as you wish, but 3 or 4 should be enough.","For a nice crust, finish with another covering of Parmesan.","Bake at 180°C (350°F) for about 20–30 minutes, or until cheese topping is lightly browned."],"cookingMethod":"baking","recipeCuisine":"italian","recipeCategory":"side","sourcePermalink":"https://en.wikibooks.org/w/index.php?oldid=4640458","suitableForDiet":["exchange.recipe.defs#dietVegetarian"],"sourceHistoryUrl":"https://en.wikibooks.org/w/index.php?title=Cookbook%3AEggplant_Parmesan_(Melanzane_alla_Parmigiana)_I&action=history"},"createdAt":"2026-06-16T20:45:35Z"},{"atUri":"at://did:plc:spfl4xaktvvchr2cqp2r2xvp/exchange.recipe.recipe/wb-18880","did":"did:plc:spfl4xaktvvchr2cqp2r2xvp","handle":"arecipe.bsky.social","collection":"exchange.recipe.recipe","rkey":"wb-18880","cid":"bafyreifihlts73yuipu56piymq3sbfepo5xqr7i2ekv6ucs4kdzfomugey","value":{"name":"Garlic Lemon Dressing","text":"Garlic Lemon Dressing — a recipe imported from the Wikibooks Cookbook.","$type":"exchange.recipe.recipe","dishKey":"garlic-lemon-dressing","license":{"id":"CC-BY-SA-4.0","token":"licenseCreativeCommonsBySa","attribution":"Wikibooks Cookbook contributors, CC BY-SA 4.0 (older revisions in the page history remain CC BY-SA 3.0)"},"keywords":["albanian"],"createdAt":"2026-06-15T19:33:10Z","sourceUrl":"https://en.wikibooks.org/wiki/Cookbook:Garlic_Lemon_Dressing","updatedAt":"2026-06-15T19:33:10Z","wikibooks":{"pageid":18880,"difficulty":1,"parseFlags":[{"code":"template-stripped","detail":"PAGENAME"}]},"attribution":{"url":"https://en.wikibooks.org/wiki/Cookbook:Garlic_Lemon_Dressing","name":"Wikibooks Cookbook","$type":"exchange.recipe.defs#attributionWebsite","notes":"Text under CC-BY-SA-4.0. Wikibooks Cookbook contributors, CC BY-SA 4.0 (older revisions in the page history remain CC BY-SA 3.0). Source: https://en.wikibooks.org/w/index.php?oldid=4640371"},"ingredients":["1 small clove garlic","1 sprig rosemary","1 strip lemon peel (1 x ½ inch)","¾ cup olive oil","¼ cup lemon juice"],"retrievedAt":"2026-07-23T19:52:48.950Z","sourceRevId":4640371,"instructions":["Place the garlic and rosemary on a cutting board and lightly crush with the flat side of a heavy knife.","Put the rosemary, garlic and lemon peel in a clean bottle with a tight-fitting cap.","Pour in the oil and lemon juice. Cap the bottle and shake well.","Refrigerate and use within one week.","Shake before serving. Drizzle on steamed vegetables, or seafood, pasta, potato salad, or other salads."],"recipeCategory":"salad","sourcePermalink":"https://en.wikibooks.org/w/index.php?oldid=4640371","sourceHistoryUrl":"https://en.wikibooks.org/w/index.php?title=Cookbook%3AGarlic_Lemon_Dressing&action=history"},"createdAt":"2026-06-15T19:33:10Z"},{"atUri":"at://did:plc:spfl4xaktvvchr2cqp2r2xvp/exchange.recipe.recipe/wb-483723","did":"did:plc:spfl4xaktvvchr2cqp2r2xvp","handle":"arecipe.bsky.social","collection":"exchange.recipe.recipe","rkey":"wb-483723","cid":"bafyreiaexnk7p7zvk6nkiywizy7nudrymrvxafwhirvbdlimjxqdhgx6zu","value":{"name":"Kachumbari","text":"Kachumbari is a fresh East African salad made from tomatoes, onions, and chile peppers, often served as a side dish with grilled meats, rice dishes, bread, or stews. The dish is similar to pico de gallo and Indian kachumber, although regional ingredients and preparation methods vary.","$type":"exchange.recipe.recipe","dishKey":"kachumbari","license":{"id":"CC-BY-SA-4.0","token":"licenseCreativeCommonsBySa","attribution":"Wikibooks Cookbook contributors, CC BY-SA 4.0 (older revisions in the page history remain CC BY-SA 3.0)"},"keywords":["inexpensive","main course"],"createdAt":"2026-06-13T00:40:52Z","sourceUrl":"https://en.wikibooks.org/wiki/Cookbook:Kachumbari","totalTime":"PT15M","updatedAt":"2026-06-13T00:40:52Z","wikibooks":{"pageid":483723,"servings":"4","difficulty":2,"parseFlags":[],"servingsHint":{"min":4}},"attribution":{"url":"https://en.wikibooks.org/wiki/Cookbook:Kachumbari","name":"Wikibooks Cookbook","$type":"exchange.recipe.defs#attributionWebsite","notes":"Text under CC-BY-SA-4.0. Wikibooks Cookbook contributors, CC BY-SA 4.0 (older revisions in the page history remain CC BY-SA 3.0). Source: https://en.wikibooks.org/w/index.php?oldid=4640040"},"ingredients":["4 large ripe tomatoes, diced","1 large red onion, thinly sliced","1 cucumber (optional), peeled and diced","1–2 fresh green chiles (optional), finely chopped","2 tablespoons chopped fresh coriander (cilantro)","Juice of 1 lemon or lime","½ tablespoons salt","¼ tablespoons black pepper (optional) (optional)"],"recipeYield":"4","retrievedAt":"2026-07-23T19:52:57.064Z","sourceRevId":4640040,"instructions":["Gently toss together all the ingredients in a mixing bowl until well-distributed.","Allow the salad to rest for 5–10 minutes.","Taste the salad and adjust the seasoning as needed.","Serve fresh."],"recipeCuisine":"african","recipeCategory":"salad","sourcePermalink":"https://en.wikibooks.org/w/index.php?oldid=4640040","suitableForDiet":["exchange.recipe.defs#dietVegetarian"],"sourceHistoryUrl":"https://en.wikibooks.org/w/index.php?title=Cookbook%3AKachumbari&action=history"},"createdAt":"2026-06-13T00:40:52Z"},{"atUri":"at://did:plc:spfl4xaktvvchr2cqp2r2xvp/exchange.recipe.recipe/wb-23358","did":"did:plc:spfl4xaktvvchr2cqp2r2xvp","handle":"arecipe.bsky.social","collection":"exchange.recipe.recipe","rkey":"wb-23358","cid":"bafyreiacl4264feynee52vub6xnpqvkshxqgad7a5jtzp6z4whcutp6u3m","value":{"name":"Brigadeiro (Brazilian Chocolate Fudge)","text":"Brigadeiro is a simple Brazilian chocolate fudge candy created in the 1920s. It is named after Brazilian airman Eduardo Gomes (brigadeiro being his rank in the Air Force). It's commonly served with soda, coffee or milk.","$type":"exchange.recipe.recipe","embed":{"$type":"exchange.recipe.recipe#imagesEmbed","images":[{"alt":"Brigadeiro (Brazilian Chocolate Fudge)","image":{"$type":"blob","ref":{"$link":"bafkreibdmdc67ndyhcbuqugoeg6jqsavpf4dhaacur5kig22r7jetwmyna"},"mimeType":"image/jpeg","size":158899},"credit":{"artist":"User Mayra (Maych) on Flickr","source":"https://commons.wikimedia.org/wiki/File:Brigadeiro.jpg","license":"CC BY-SA 2.0"},"aspectRatio":{"width":1200,"height":900}}]},"dishKey":"brigadeiro-brazilian-chocolate-fudge","license":{"id":"CC-BY-SA-4.0","token":"licenseCreativeCommonsBySa","attribution":"Wikibooks Cookbook contributors, CC BY-SA 4.0 (older revisions in the page history remain CC BY-SA 3.0)"},"createdAt":"2026-06-10T10:18:09Z","sourceUrl":"https://en.wikibooks.org/wiki/Cookbook:Brigadeiro_(Brazilian_Chocolate_Fudge)","totalTime":"PT45M","updatedAt":"2026-06-10T10:18:09Z","wikibooks":{"image":"Brigadeiro.jpg","pageid":23358,"parseFlags":[{"code":"image-unresolved","detail":"Brigadeiro.jpg"}]},"attribution":{"url":"https://en.wikibooks.org/wiki/Cookbook:Brigadeiro_(Brazilian_Chocolate_Fudge)","name":"Wikibooks Cookbook","$type":"exchange.recipe.defs#attributionWebsite","notes":"Text under CC-BY-SA-4.0. Wikibooks Cookbook contributors, CC BY-SA 4.0 (older revisions in the page history remain CC BY-SA 3.0). Source: https://en.wikibooks.org/w/index.php?oldid=4639766"},"ingredients":["1 can (395 g) of sweetened condensed milk","1 tablespoon of butter","3 tablespoons of cocoa powder","1 box (482 g) of chocolate sprinkles"],"recipeYield":"25–30 pieces","retrievedAt":"2026-07-23T19:52:30.000Z","sourceRevId":4639766,"instructions":["In a heavy saucepan, combine the milk, cocoa powder, and butter. Stir to dissolve the chocolate.","Put over low heat and stir constantly to avoid formation of lumps.","Continue stirring for 10–12 minutes, or until you are able to see the bottom of the pot for one second when you scratch it side-to-side with the spoon. The more you cook, the harder the resulting candy will be—it may vary from liquid fudge to hard candy.","Allow mixture to cool.","Butter your hands, and roll the mixture into small balls (around 2 cm in diameter). Alternatively, you can use two metal spoons to shape the candies. Roll them in the chocolate sprinkles."],"recipeCuisine":"brazilian","recipeCategory":"dessert","sourcePermalink":"https://en.wikibooks.org/w/index.php?oldid=4639766","suitableForDiet":["exchange.recipe.defs#dietVegetarian"],"sourceHistoryUrl":"https://en.wikibooks.org/w/index.php?title=Cookbook%3ABrigadeiro_(Brazilian_Chocolate_Fudge)&action=history"},"createdAt":"2026-06-10T10:18:09Z"},{"atUri":"at://did:plc:spfl4xaktvvchr2cqp2r2xvp/exchange.recipe.recipe/wb-477580","did":"did:plc:spfl4xaktvvchr2cqp2r2xvp","handle":"arecipe.bsky.social","collection":"exchange.recipe.recipe","rkey":"wb-477580","cid":"bafyreicko5gxonaol63nepoi4asm4bra5oyfnshxvu3bxiwn7acxgzjawu","value":{"name":"User:Cnrowley/Nanaimo Bars II","text":"This recipe adapts the classic Canadian dessert recipes for Nanaimo bars to have reduced white sugar and saturated fat, replacing the coconut in the base with rolled oats and sunflower seeds. The sweet custard layer is replaced with a lightly sweetened greek yogurt layer.","$type":"exchange.recipe.recipe","embed":{"$type":"exchange.recipe.recipe#imagesEmbed","images":[{"alt":"User:Cnrowley/Nanaimo Bars II","image":{"$type":"blob","ref":{"$link":"bafkreic3ciqcb6uwur7622hp4poztoyo25kiqlyiv6tyzzxkuigdyhxwjm"},"mimeType":"image/png","size":902032},"credit":{"artist":"Cnrowley","source":"https://commons.wikimedia.org/wiki/File:Healthier_Nanaimo_Bars.png","license":"CC BY-SA 4.0"},"aspectRatio":{"width":800,"height":622}}]},"dishKey":"user-cnrowley-nanaimo-bars-ii","license":{"id":"CC-BY-SA-4.0","token":"licenseCreativeCommonsBySa","attribution":"Wikibooks Cookbook contributors, CC BY-SA 4.0 (older revisions in the page history remain CC BY-SA 3.0)"},"createdAt":"2026-06-09T21:17:26Z","sourceUrl":"https://en.wikibooks.org/wiki/User:Cnrowley/Nanaimo_Bars_II","totalTime":"PT8H25M","updatedAt":"2026-06-09T21:17:26Z","wikibooks":{"image":"Healthier Nanaimo Bars.png","pageid":477580,"servings":"12","difficulty":2,"parseFlags":[{"code":"image-unresolved","detail":"Healthier Nanaimo Bars.png"},{"code":"ingredients-prose","detail":"Base layer"},{"code":"ingredients-prose","detail":"Middle layer"},{"code":"ingredients-prose","detail":"Top layer"},{"code":"procedure-prose","detail":"For best results, allow the dish to set by sitting in the fridge for 8 hours (overnight). To serve, cut into bars using a sharp knife dipped in warm water for clean edges."},{"code":"procedure-prose","detail":"Prepare the base layer"},{"code":"procedure-prose","detail":"Prepare the middle layer"},{"code":"procedure-prose","detail":"Prepare the top layer"},{"code":"template-stripped","detail":"Incomplete recipe"}],"servingsHint":{"min":12}},"attribution":{"url":"https://en.wikibooks.org/wiki/User:Cnrowley/Nanaimo_Bars_II","name":"Wikibooks Cookbook","$type":"exchange.recipe.defs#attributionWebsite","notes":"Text under CC-BY-SA-4.0. Wikibooks Cookbook contributors, CC BY-SA 4.0 (older revisions in the page history remain CC BY-SA 3.0). Source: https://en.wikibooks.org/w/index.php?oldid=4639611"},"ingredients":["2 tablespoons unsalted butter","¼ cup honey","2 tablespoons canola oil","1 oz dark chocolate, melted","1 cup rolled oats","½ cup sunflower seeds chopped to medium coarseness","½ cup chopped walnuts","¼ cup cocoa powder","1 egg, beaten","1 cup graham cracker crumbs","¼ cup brown sugar","2 tbsp unsalted butter, softened","1 cup skyr or Greek yogurt","2 tbsp maple syrup","2 tbsp custard powder (or substitute 2 tbsp of corn starch and 1 tsp of vanilla extract)","4 oz dark chocolate, finely chopped"],"recipeYield":"12","retrievedAt":"2026-07-23T19:52:37.937Z","sourceRevId":4639611,"instructions":["In a saucepan over low heat, melt the butter with honey, canola oil, and dark chocolate. Stir until smooth.","Remove from heat, then add the oats, sunflower seeds, walnuts, cocoa powder, and beaten egg. Mix until fully combined.","Press mixture firmly into a parchment-lined 8x8 inch pan. Chill for 15 minutes.","In a bowl, cream the butter until light. Add maple syrup and custard powder. Beat until smooth and fluffy.","Spread evenly over the chilled base. Return to the fridge for 20 minutes.","Sprinkle the finely chopped chocolate evenly on top of the middle layer"],"recipeCategory":"dessert","sourcePermalink":"https://en.wikibooks.org/w/index.php?oldid=4639611","sourceHistoryUrl":"https://en.wikibooks.org/w/index.php?title=User%3ACnrowley%2FNanaimo_Bars_II&action=history"},"createdAt":"2026-06-09T21:17:26Z"},{"atUri":"at://did:plc:spfl4xaktvvchr2cqp2r2xvp/exchange.recipe.recipe/wb-476298","did":"did:plc:spfl4xaktvvchr2cqp2r2xvp","handle":"arecipe.bsky.social","collection":"exchange.recipe.recipe","rkey":"wb-476298","cid":"bafyreibavqxioribqhv6ma4khehjmj6zrdlpaemc254b2sbgzqr5fbimve","value":{"name":"User:Bamjos/Cornchaff Recipe","text":"Corn chaff is corn and beans that is slowly simmered together with onions, tomatoes, red oil and other various spices.","$type":"exchange.recipe.recipe","dishKey":"user-bamjos-cornchaff-recipe","license":{"id":"CC-BY-SA-4.0","token":"licenseCreativeCommonsBySa","attribution":"Wikibooks Cookbook contributors, CC BY-SA 4.0 (older revisions in the page history remain CC BY-SA 3.0)"},"keywords":["nigerian","recipes","recipes by preparation technique"],"createdAt":"2026-06-09T21:15:50Z","sourceUrl":"https://en.wikibooks.org/wiki/User:Bamjos/Cornchaff_Recipe","totalTime":"PT2H15M","updatedAt":"2026-06-09T21:15:50Z","wikibooks":{"pageid":476298,"difficulty":3,"parseFlags":[{"code":"template-stripped","detail":"Incomplete recipe"}]},"attribution":{"url":"https://en.wikibooks.org/wiki/User:Bamjos/Cornchaff_Recipe","name":"Wikibooks Cookbook","$type":"exchange.recipe.defs#attributionWebsite","notes":"Text under CC-BY-SA-4.0. Wikibooks Cookbook contributors, CC BY-SA 4.0 (older revisions in the page history remain CC BY-SA 3.0). Source: https://en.wikibooks.org/w/index.php?oldid=4639608"},"ingredients":["2 cups dried beans","2 cups dried corn (or 4 cups of pre-cooked corn)","1 medium sized onion","2 sprigs fresh parsley","2 stalks celery","1 stalk green onion (or leeks)","5 cloves of garlic","½ inch ginger","1 cup palm oil (or more if desired)","3 seasoning cubes (Maggi, Knorr, etc) or 2 teaspoons bouillon seasoning powder","½ cup ground crayfish (optional) (optional)","1 habanero pepper"],"retrievedAt":"2026-07-23T19:52:26.132Z","sourceRevId":4639608,"instructions":["Boil your corn till it is soft, then , boil the beans till it is really soft.","Rinse out your corn if canned or frozen and set aside","Rinse out your beans then combine corn and bring in a pot with a cup of water and heat it","Prepare all your spices: ginger, garlic, onions, herbs, blend them together and add it to what you are cooking.","Add in salt, maggi and the palm oil.","Leave for about 20 minutes."],"sourcePermalink":"https://en.wikibooks.org/w/index.php?oldid=4639608","sourceHistoryUrl":"https://en.wikibooks.org/w/index.php?title=User%3ABamjos%2FCornchaff_Recipe&action=history"},"createdAt":"2026-06-09T21:15:50Z"},{"atUri":"at://did:plc:spfl4xaktvvchr2cqp2r2xvp/exchange.recipe.recipe/wb-483765","did":"did:plc:spfl4xaktvvchr2cqp2r2xvp","handle":"arecipe.bsky.social","collection":"exchange.recipe.recipe","rkey":"wb-483765","cid":"bafyreifkh5u3kkxe5tbhmhb24q7r3kb6pivoxqtbg6wxc5hssza3wehgt4","value":{"name":"Bobotie","text":"Bobotie is a traditional South African dish consisting of spiced minced meat baked with a savory egg-based custard topping. It is widely regarded as one of South Africa's national dishes and reflects the culinary influences of Malay, Dutch, and indigenous African traditions.","$type":"exchange.recipe.recipe","embed":{"$type":"exchange.recipe.recipe#imagesEmbed","images":[{"alt":"Bobotie","image":{"$type":"blob","ref":{"$link":"bafkreiedghmqncqskowigdtrmogkbwjhk2btaikezryu7k62i7wfjrfhi4"},"mimeType":"image/jpeg","size":196902},"credit":{"artist":"Olivier Lemoine Photographe professionnel vigne / vin, Beaune, Bourgogne, (https://Photo-Terroir.fr)","source":"https://commons.wikimedia.org/wiki/File:Bobotie_South_Africa.jpg","license":"CC BY-SA 4.0"},"aspectRatio":{"width":1200,"height":800}}]},"dishKey":"bobotie","license":{"id":"CC-BY-SA-4.0","token":"licenseCreativeCommonsBySa","attribution":"Wikibooks Cookbook contributors, CC BY-SA 4.0 (older revisions in the page history remain CC BY-SA 3.0)"},"keywords":["recipes"],"createdAt":"2026-06-09T20:54:08Z","sourceUrl":"https://en.wikibooks.org/wiki/Cookbook:Bobotie","totalTime":"PT1H30M","updatedAt":"2026-06-09T20:54:08Z","wikibooks":{"image":"Bobotie South Africa.jpg","energy":"-->","pageid":483765,"servings":"6","difficulty":3,"parseFlags":[{"code":"image-unresolved","detail":"Bobotie South Africa.jpg"},{"code":"ingredients-prose","detail":"Custard topping"},{"code":"ingredients-prose","detail":"Meat filling"},{"code":"template-stripped","detail":"Incomplete recipe"}],"servingsHint":{"min":6}},"attribution":{"url":"https://en.wikibooks.org/wiki/Cookbook:Bobotie","name":"Wikibooks Cookbook","$type":"exchange.recipe.defs#attributionWebsite","notes":"Text under CC-BY-SA-4.0. Wikibooks Cookbook contributors, CC BY-SA 4.0 (older revisions in the page history remain CC BY-SA 3.0). Source: https://en.wikibooks.org/w/index.php?oldid=4639600"},"ingredients":["500 g minced beef or lamb","1 onion, finely chopped","2 slices bread","125 ml milk","1 tablespoon curry powder","1 teaspoon turmeric","1 tablespoon fruit chutney","1 tablespoon vinegar or lemon juice","2 tablespoons raisins","1 tablespoon cooking oil","Salt and black pepper, to taste","2 eggs","250 ml milk","2 bay leaves"],"recipeYield":"6","retrievedAt":"2026-07-23T19:52:29.028Z","sourceRevId":4639600,"instructions":["Soak the bread in the milk and set aside.","Heat the oil in a frying pan and sauté the onion until soft.","Add the minced meat and cook until browned.","Stir in the curry powder, turmeric, chutney, vinegar, raisins, salt, and pepper.","Squeeze excess milk from the bread and mix the bread into the meat mixture.","Transfer the mixture to a greased baking dish.","Beat the eggs with the milk and pour over the meat.","Place the bay leaves on top.","Bake at 180°C (350°F) for about 35–40 minutes, or until the custard is set and lightly browned.","Serve hot with yellow rice, vegetables, or chutney."],"recipeCuisine":"african","sourcePermalink":"https://en.wikibooks.org/w/index.php?oldid=4639600","sourceHistoryUrl":"https://en.wikibooks.org/w/index.php?title=Cookbook%3ABobotie&action=history"},"createdAt":"2026-06-09T20:54:08Z"},{"atUri":"at://did:plc:spfl4xaktvvchr2cqp2r2xvp/exchange.recipe.recipe/wb-299232","did":"did:plc:spfl4xaktvvchr2cqp2r2xvp","handle":"arecipe.bsky.social","collection":"exchange.recipe.recipe","rkey":"wb-299232","cid":"bafyreiagbdzabx2w5gmr4d2ly67ny2atsxc76qiyr22lsayei2hnd2hapu","value":{"name":"Breakfast Sludge","text":"Breakfast sludge is a breakfast recipe that originally showed up on Imgur and Reddit in 2011. It combines a number of drinks and foods that are commonly eaten for breakfast. The drink itself doesn't look very good, but it is quite tasty. It's best to drink it without looking at it. This recipe is adapted from the original.","$type":"exchange.recipe.recipe","dishKey":"breakfast-sludge","license":{"id":"CC-BY-SA-4.0","token":"licenseCreativeCommonsBySa","attribution":"Wikibooks Cookbook contributors, CC BY-SA 4.0 (older revisions in the page history remain CC BY-SA 3.0)"},"createdAt":"2026-06-07T01:26:51Z","sourceUrl":"https://en.wikibooks.org/wiki/Cookbook:Breakfast_Sludge","totalTime":"PT10M","updatedAt":"2026-06-07T01:26:51Z","wikibooks":{"pageid":299232,"servings":"1","difficulty":2,"parseFlags":[],"servingsHint":{"min":1}},"attribution":{"url":"https://en.wikibooks.org/wiki/Cookbook:Breakfast_Sludge","name":"Wikibooks Cookbook","$type":"exchange.recipe.defs#attributionWebsite","notes":"Text under CC-BY-SA-4.0. Wikibooks Cookbook contributors, CC BY-SA 4.0 (older revisions in the page history remain CC BY-SA 3.0). Source: https://en.wikibooks.org/w/index.php?oldid=4639226"},"ingredients":["Water","1 granola bar or oatmeal/granola","1 scoop of instant coffee powder","1 teabag or 1 scoop of chai powder","1 tablespoon of sugar","1 scoop of hot chocolate powder","1 pinch of cinnamon powder","Milk"],"recipeYield":"8 oz","retrievedAt":"2026-07-23T19:52:30.025Z","sourceRevId":4639226,"instructions":["Put water on to boil.","Break up the granola bar into a mug. You will want to ensure that it is very well ground up. The pieces of the granola bar should be about the size of pieces of oatmeal.","Add the instant coffee, chai, sugar, and hot chocolate powder to the cup.","Add cinnamon to taste.","Pour in enough boiling water to fill the cup.","Stir vigorously until everything is mixed and the mixture has a dark brown appearance.","Add milk to taste."],"recipeCategory":"breakfast","sourcePermalink":"https://en.wikibooks.org/w/index.php?oldid=4639226","sourceHistoryUrl":"https://en.wikibooks.org/w/index.php?title=Cookbook%3ABreakfast_Sludge&action=history"},"createdAt":"2026-06-07T01:26:51Z"},{"atUri":"at://did:plc:spfl4xaktvvchr2cqp2r2xvp/exchange.recipe.recipe/wb-483794","did":"did:plc:spfl4xaktvvchr2cqp2r2xvp","handle":"arecipe.bsky.social","collection":"exchange.recipe.recipe","rkey":"wb-483794","cid":"bafyreidwth7totq5347aoonw6jj5wnpnsr7rrk3suvqrib6gmh4yqg4k2a","value":{"name":"Obe Ata","text":"Obe Ata is a traditional Yoruba stew widely eaten in Nigeria, especially in the southwestern region. The name means “pepper sauce” in Yoruba. It is a versatile base sauce used for many Nigerian dishes such as rice, yam, plantain, beans, and swallows.","$type":"exchange.recipe.recipe","embed":{"$type":"exchange.recipe.recipe#imagesEmbed","images":[{"alt":"Obe Ata","image":{"$type":"blob","ref":{"$link":"bafkreicaxpn5nq4gpibklfcezfziomidhtzxkwi7akjutrkpolejrqiwom"},"mimeType":"image/jpeg","size":304313},"credit":{"artist":"Yemi festus","source":"https://commons.wikimedia.org/wiki/File:Eko_ati_obe_ata_02.jpg","license":"CC BY 4.0"},"aspectRatio":{"width":1200,"height":901}}]},"dishKey":"obe-ata","license":{"id":"CC-BY-SA-4.0","token":"licenseCreativeCommonsBySa","attribution":"Wikibooks Cookbook contributors, CC BY-SA 4.0 (older revisions in the page history remain CC BY-SA 3.0)"},"keywords":["nigerian","easy","recipes"],"createdAt":"2026-06-06T07:45:08Z","sourceUrl":"https://en.wikibooks.org/wiki/Cookbook:Obe_Ata","totalTime":"PT1H","updatedAt":"2026-06-06T07:45:08Z","wikibooks":{"note":"* The stew is the base for many Yoruba dishes, including jollof rice variations.\n* Palm oil gives a more traditional flavour, while vegetable oil gives a lighter taste.\n* The spice level can be adjusted depending on preference.","image":"Eko ati obe ata 02.jpg","origin":"Yoruba origin","pageid":483794,"servings":"4-6","difficulty":2,"parseFlags":[{"code":"image-unresolved","detail":"Eko ati obe ata 02.jpg"},{"code":"ingredients-prose","detail":"Pepper base"},{"code":"ingredients-prose","detail":"Protein (optional)"},{"code":"procedure-prose","detail":"1. Blend the pepper mix"},{"code":"procedure-prose","detail":"2. Prepare the protein"},{"code":"procedure-prose","detail":"3. Heat the oil"},{"code":"procedure-prose","detail":"4. Cook the pepper base"},{"code":"procedure-prose","detail":"5. Add seasoning and protein"},{"code":"template-stripped","detail":"reflist"}],"servingsHint":{"max":6,"min":4}},"attribution":{"url":"https://en.wikibooks.org/wiki/Cookbook:Obe_Ata","name":"Wikibooks Cookbook","$type":"exchange.recipe.defs#attributionWebsite","notes":"Text under CC-BY-SA-4.0. Wikibooks Cookbook contributors, CC BY-SA 4.0 (older revisions in the page history remain CC BY-SA 3.0). Source: https://en.wikibooks.org/w/index.php?oldid=4639141"},"ingredients":["6–10 fresh tomatoes","2–4 red bell peppers (tatashe)","2–6 scotch bonnet peppers (ata rodo)","2 medium onions","Beef, chicken, goat meat, or fish","2–4 boiled eggs (optional) (optional)","½ cup palm oil or vegetable oil","2–3 seasoning cubes","Salt to taste","1–2 teaspoons ground crayfish (optional) (optional)","1 teaspoon thyme or curry powder (optional) (optional)","1–2 cups meat stock or water"],"recipeYield":"6 plates","retrievedAt":"2026-07-23T19:53:09.036Z","sourceRevId":4639141,"instructions":["Wash and blend tomatoes, peppers, scotch bonnet, and one onion.","The blend can be smooth or slightly coarse depending on preference.","Season meat with salt, onions, and seasoning cubes.","Cook until tender and set aside.","Fry lightly if a richer flavour is desired.","Pour oil into a pot and heat gently.","If using palm oil, allow it to heat until it becomes slightly clear but not burnt.","Add chopped onions to the oil and fry lightly.","Pour in the blended pepper mix and cook on medium heat until water reduces and oil begins to separate (20–30 minutes).","Add cooked meat or fish, seasoning cubes, crayfish, and spices.","Stir well and allow to simmer for 10–15 minutes.","Taste and adjust salt and seasoning.","Add boiled eggs if using and simmer briefly."],"recipeCuisine":"african","sourcePermalink":"https://en.wikibooks.org/w/index.php?oldid=4639141","sourceHistoryUrl":"https://en.wikibooks.org/w/index.php?title=Cookbook%3AObe_Ata&action=history"},"createdAt":"2026-06-06T07:45:08Z"},{"atUri":"at://did:plc:spfl4xaktvvchr2cqp2r2xvp/exchange.recipe.recipe/wb-483806","did":"did:plc:spfl4xaktvvchr2cqp2r2xvp","handle":"arecipe.bsky.social","collection":"exchange.recipe.recipe","rkey":"wb-483806","cid":"bafyreicj6b3emmzjzqst3txq2yj4qaq47zrmszgq26za7nxc54eiu4xusy","value":{"name":"Bunny Chow","text":"Bunny chow is a South African street food consisting of a hollowed-out loaf of bread filled with curry. Originating in Durban, it is commonly prepared with mutton, chicken, beef, or bean curry. The dish is popular throughout South Africa and is valued for its portability and rich flavor. Served with carrot salad, chutney, or pickled vegetables for additional flavor, the dish is best enjoyed while the bread is fresh and the curry is hot.","$type":"exchange.recipe.recipe","embed":{"$type":"exchange.recipe.recipe#imagesEmbed","images":[{"alt":"Bunny Chow","image":{"$type":"blob","ref":{"$link":"bafkreidf2a64bblhxxhlbmhbdbndkusazraahqtcrkxafff66bx6ifzwle"},"mimeType":"image/jpeg","size":164486},"credit":{"artist":"Luke Comins","source":"https://commons.wikimedia.org/wiki/File:Quarter_Mutton_Bunny_Chow.jpg","license":"CC BY-SA 3.0"},"aspectRatio":{"width":400,"height":300}}]},"dishKey":"bunny-chow","license":{"id":"CC-BY-SA-4.0","token":"licenseCreativeCommonsBySa","attribution":"Wikibooks Cookbook contributors, CC BY-SA 4.0 (older revisions in the page history remain CC BY-SA 3.0)"},"createdAt":"2026-06-05T15:29:22Z","sourceUrl":"https://en.wikibooks.org/wiki/Cookbook:Bunny_Chow","totalTime":"PT1H","updatedAt":"2026-06-05T15:29:22Z","wikibooks":{"image":"Quarter Mutton Bunny Chow.jpg","energy":"-->","pageid":483806,"servings":"4","difficulty":3,"parseFlags":[{"code":"image-unresolved","detail":"Quarter Mutton Bunny Chow.jpg"},{"code":"ingredients-prose","detail":"Curry"}],"servingsHint":{"min":4}},"attribution":{"url":"https://en.wikibooks.org/wiki/Cookbook:Bunny_Chow","name":"Wikibooks Cookbook","$type":"exchange.recipe.defs#attributionWebsite","notes":"Text under CC-BY-SA-4.0. Wikibooks Cookbook contributors, CC BY-SA 4.0 (older revisions in the page history remain CC BY-SA 3.0). Source: https://en.wikibooks.org/w/index.php?oldid=4639073"},"ingredients":["2 tbsp vegetable oil","1 large onion, chopped","2 cloves garlic, minced","1 tsp grated fresh ginger","2 tomatoes, chopped","2 tbsp curry powder","1 tsp ground turmeric","1 tsp ground paprika","500 g (1 lb) beef, mutton, chicken, or mixed vegetables, cut in pieces","2 medium potatoes, cubed","2 cups water or stock","Salt, to taste","Black pepper, to taste"],"recipeYield":"4","retrievedAt":"2026-07-23T19:52:30.998Z","sourceRevId":4639073,"instructions":["Heat the oil in a large pot over medium heat.","Add the onion and cook until softened.","Stir in the garlic and ginger and cook for 1 minute.","Add the curry powder, turmeric, and paprika. Stir until fragrant.","Add the meat or vegetables and cook until lightly browned.","Add the tomatoes and cook until softened.","Add the potatoes and water, and season with a little salt and pepper.","Simmer for 30–40 minutes, or until the meat and potatoes are tender and the sauce has thickened. Adjust the seasoning as necessary.","Cut the loaf of bread into halves or quarters, and remove part of the soft interior from each piece to create a cavity.","Fill the bread cavity generously with hot curry.","Garnish with coriander if desired and serve immediately."],"recipeCuisine":"african","recipeCategory":"entree","sourcePermalink":"https://en.wikibooks.org/w/index.php?oldid=4639073","sourceHistoryUrl":"https://en.wikibooks.org/w/index.php?title=Cookbook%3ABunny_Chow&action=history"},"createdAt":"2026-06-05T15:29:22Z"},{"atUri":"at://did:plc:spfl4xaktvvchr2cqp2r2xvp/exchange.recipe.recipe/wb-483763","did":"did:plc:spfl4xaktvvchr2cqp2r2xvp","handle":"arecipe.bsky.social","collection":"exchange.recipe.recipe","rkey":"wb-483763","cid":"bafyreifbr64z2qe5wgsq7kcv6rszvcl4x2aqgohwr7ak7ibwp6qtk5uqoa","value":{"name":"Msemmen","text":"Msemmen (Arabic: مسمن, romanized: musamman or msamman), also known as rghaif (رغايف), is a traditional layered flatbread from the Maghreb region of North Africa, particularly popular in Algeria and Morocco. It is prepared by folding dough into square-shaped pancakes containing several thin layers, which are then cooked on a griddle. Msemmen is commonly enjoyed with honey, mint tea, or coffee for breakfast. Some varieties are filled with ingredients such as preserved meat (khlea), onions, and tomatoes. The smaller forms of msemmen are believed to have originated among the Berber people.","$type":"exchange.recipe.recipe","embed":{"$type":"exchange.recipe.recipe#imagesEmbed","images":[{"alt":"Msemmen","image":{"$type":"blob","ref":{"$link":"bafkreig5eaer3vepcc2clgethw5g7rruyxnieot26ltaa7nu2vf2h5db7e"},"mimeType":"image/jpeg","size":333290},"credit":{"artist":"Juan Emilio Prades Bel","source":"https://commons.wikimedia.org/wiki/File:Msemmen.JPG","license":"CC BY-SA 4.0"},"aspectRatio":{"width":1200,"height":900}}]},"dishKey":"msemmen","license":{"id":"CC-BY-SA-4.0","token":"licenseCreativeCommonsBySa","attribution":"Wikibooks Cookbook contributors, CC BY-SA 4.0 (older revisions in the page history remain CC BY-SA 3.0)"},"keywords":["recipes","algerian cuisine"],"createdAt":"2026-06-04T17:59:07Z","sourceUrl":"https://en.wikibooks.org/wiki/Cookbook:Msemmen","totalTime":"PT1H30M","updatedAt":"2026-06-04T17:59:07Z","wikibooks":{"image":"Msemmen.JPG","energy":"-->","pageid":483763,"servings":"8","difficulty":3,"parseFlags":[{"code":"image-unresolved","detail":"Msemmen.JPG"},{"code":"template-stripped","detail":"Incomplete recipe"}],"servingsHint":{"min":8}},"attribution":{"url":"https://en.wikibooks.org/wiki/Cookbook:Msemmen","name":"Wikibooks Cookbook","$type":"exchange.recipe.defs#attributionWebsite","notes":"Text under CC-BY-SA-4.0. Wikibooks Cookbook contributors, CC BY-SA 4.0 (older revisions in the page history remain CC BY-SA 3.0). Source: https://en.wikibooks.org/w/index.php?oldid=4638942"},"ingredients":["2 cups all-purpose flour","1 cup fine semolina","1 teaspoon salt","1 teaspoon sugar","1 teaspoon instant yeast","1¼ cups warm water","¼ cup vegetable oil","¼ cup melted butter"],"recipeYield":"8","retrievedAt":"2026-07-23T19:53:05.986Z","sourceRevId":4638942,"instructions":["Mix the flour, semolina, salt, sugar, and yeast in a bowl.","Gradually add warm water and knead until a smooth dough forms.","Divide the dough into small balls and let rest for 30 minutes.","Flatten each ball into a thin sheet.","Brush with oil and butter, then fold into a square.","Let the folded squares rest for 15 minutes.","Flatten gently and cook on a hot griddle until golden brown on both sides.","Serve warm with honey, jam, tea, or savory accompaniments."],"recipeCategory":"breakfast","sourcePermalink":"https://en.wikibooks.org/w/index.php?oldid=4638942","sourceHistoryUrl":"https://en.wikibooks.org/w/index.php?title=Cookbook%3AMsemmen&action=history"},"createdAt":"2026-06-04T17:59:07Z"},{"atUri":"at://did:plc:spfl4xaktvvchr2cqp2r2xvp/exchange.recipe.recipe/wb-483764","did":"did:plc:spfl4xaktvvchr2cqp2r2xvp","handle":"arecipe.bsky.social","collection":"exchange.recipe.recipe","rkey":"wb-483764","cid":"bafyreidfo6jmcbfmoy4ctwm64x73mxsyiptwmt5gxtitfrim4wupipwe6e","value":{"name":"Mukimo","text":"Mukimo is a traditional Kenyan dish made by mashing boiled potatoes with green vegetables and legumes such as peas, maize, or beans. It is especially associated with the Kikuyu people of central Kenya and is commonly served as an accompaniment to stews and grilled meat.","$type":"exchange.recipe.recipe","embed":{"$type":"exchange.recipe.recipe#imagesEmbed","images":[{"alt":"Mukimo","image":{"$type":"blob","ref":{"$link":"bafkreicmqxu3enptxvq5wi5qhxm63iodulp5ylfhuju2bzjkjuofhmvqvm"},"mimeType":"image/jpeg","size":690435},"credit":{"artist":"Anitah Pezz","source":"https://commons.wikimedia.org/wiki/File:Mukimo_%26_Beef_Stew.jpg","license":"CC BY-SA 4.0"},"aspectRatio":{"width":1200,"height":2400}}]},"dishKey":"mukimo","license":{"id":"CC-BY-SA-4.0","token":"licenseCreativeCommonsBySa","attribution":"Wikibooks Cookbook contributors, CC BY-SA 4.0 (older revisions in the page history remain CC BY-SA 3.0)"},"keywords":["deep fried","side dish"],"createdAt":"2026-06-04T17:58:03Z","sourceUrl":"https://en.wikibooks.org/wiki/Cookbook:Mukimo","totalTime":"PT1H","updatedAt":"2026-06-04T17:58:03Z","wikibooks":{"image":"Mukimo & Beef Stew.jpg","energy":"-->","pageid":483764,"servings":"6","difficulty":3,"parseFlags":[{"code":"image-unresolved","detail":"Mukimo & Beef Stew.jpg"},{"code":"template-stripped","detail":"Incomplete recipe"}],"servingsHint":{"min":6}},"attribution":{"url":"https://en.wikibooks.org/wiki/Cookbook:Mukimo","name":"Wikibooks Cookbook","$type":"exchange.recipe.defs#attributionWebsite","notes":"Text under CC-BY-SA-4.0. Wikibooks Cookbook contributors, CC BY-SA 4.0 (older revisions in the page history remain CC BY-SA 3.0). Source: https://en.wikibooks.org/w/index.php?oldid=4638941"},"ingredients":["1 kg potatoes, peeled and chopped","2 cups maize kernels (fresh or frozen)","1 cup green peas","2 cups pumpkin leaves, spinach, or kale, chopped","1 teaspoon salt","Water, as needed"],"recipeYield":"6","retrievedAt":"2026-07-23T19:53:05.986Z","sourceRevId":4638941,"instructions":["Place the potatoes, maize, and peas in a large pot and cover with water.","Bring to a boil and cook until the potatoes are tender.","Add the chopped vegetables and continue cooking for 5–10 minutes.","Drain excess water if necessary.","Mash all the ingredients together until well combined.","Season with salt to taste.","Serve hot with beef stew, chicken stew, or grilled meat."],"cookingMethod":"frying","recipeCuisine":"indian","recipeCategory":"side","sourcePermalink":"https://en.wikibooks.org/w/index.php?oldid=4638941","suitableForDiet":["exchange.recipe.defs#dietVegan"],"sourceHistoryUrl":"https://en.wikibooks.org/w/index.php?title=Cookbook%3AMukimo&action=history"},"createdAt":"2026-06-04T17:58:03Z"},{"atUri":"at://did:plc:spfl4xaktvvchr2cqp2r2xvp/exchange.recipe.recipe/wb-483759","did":"did:plc:spfl4xaktvvchr2cqp2r2xvp","handle":"arecipe.bsky.social","collection":"exchange.recipe.recipe","rkey":"wb-483759","cid":"bafyreih62nue3dvlp2rk437hevettmu2hwre5smrh7mzpmtbqmlkakhbka","value":{"name":"Scorched rice","text":"Scorched rice refers to the crispy layer of rice that forms at the bottom of a cooking vessel during the preparation of rice dishes. Variations of scorched rice are found in many cuisines around the world, including \"Cape Verde\", Persian tahdig, Korean nurungji, Spanish socarrat, Chinese guōbā, and Latin American concón. Depending on the culinary tradition, the crispy rice may be intentionally created and served as a delicacy or enjoyed as a by-product of rice cooking.","$type":"exchange.recipe.recipe","dishKey":"scorched-rice","license":{"id":"CC-BY-SA-4.0","token":"licenseCreativeCommonsBySa","attribution":"Wikibooks Cookbook contributors, CC BY-SA 4.0 (older revisions in the page history remain CC BY-SA 3.0)"},"keywords":["inexpensive","main course","side dish","recipes"],"createdAt":"2026-06-03T18:57:17Z","sourceUrl":"https://en.wikibooks.org/wiki/Cookbook:Scorched_rice","updatedAt":"2026-06-03T18:57:17Z","wikibooks":{"pageid":483759,"difficulty":2,"parseFlags":[{"code":"template-stripped","detail":"Incomplete recipe"}]},"attribution":{"url":"https://en.wikibooks.org/wiki/Cookbook:Scorched_rice","name":"Wikibooks Cookbook","$type":"exchange.recipe.defs#attributionWebsite","notes":"Text under CC-BY-SA-4.0. Wikibooks Cookbook contributors, CC BY-SA 4.0 (older revisions in the page history remain CC BY-SA 3.0). Source: https://en.wikibooks.org/w/index.php?oldid=4638776"},"ingredients":["2 cups long-grain rice","3 cups water","1 tsp salt","2 tbsp vegetable oil, butter, or other cooking fat"],"retrievedAt":"2026-07-23T19:53:22.005Z","sourceRevId":4638776,"instructions":["Rinse the rice thoroughly until the water runs clear.","Soak the rice for 20–30 minutes if desired, then drain.","Bring the water and salt to a boil in a heavy-bottomed pot.","Add the rice and cook until most of the water has been absorbed.","Reduce the heat to very low.","Drizzle the oil or melted butter around the edges of the pot.","Cover the pot tightly with a lid.","Continue cooking for 20–30 minutes without stirring.","Allow a golden-brown crust to form on the bottom of the pot.","Remove the pot from the heat and let it rest for 5 minutes.","Carefully loosen the rice from the sides of the pot.","Invert onto a serving plate or gently remove the crispy layer with a spatula.","Serve immediately."],"recipeCuisine":"african","recipeCategory":"soup","sourcePermalink":"https://en.wikibooks.org/w/index.php?oldid=4638776","suitableForDiet":["exchange.recipe.defs#dietHalal","exchange.recipe.defs#dietVegan"],"sourceHistoryUrl":"https://en.wikibooks.org/w/index.php?title=Cookbook%3AScorched_rice&action=history"},"createdAt":"2026-06-03T18:57:17Z"},{"atUri":"at://did:plc:spfl4xaktvvchr2cqp2r2xvp/exchange.recipe.recipe/wb-483760","did":"did:plc:spfl4xaktvvchr2cqp2r2xvp","handle":"arecipe.bsky.social","collection":"exchange.recipe.recipe","rkey":"wb-483760","cid":"bafyreieidi6ailimfq2ntttqqk3jnmepugx4rmf6br6j56ozyljsxmlk7a","value":{"name":"Bafa (Cape Verdean Seafood Stew)","text":"Bafa is a traditional dish of Cape Verdean cuisine. It is typically prepared as a seafood stew using octopus, limpets, whelks, or other shellfish. One of the most popular variations is Bafa de Polvo (octopus bafa). Bafa may be served as a snack, an entrée, or a main dish and is especially associated with the coastal communities of Cape Verde.","$type":"exchange.recipe.recipe","dishKey":"bafa-cape-verdean-seafood-stew","license":{"id":"CC-BY-SA-4.0","token":"licenseCreativeCommonsBySa","attribution":"Wikibooks Cookbook contributors, CC BY-SA 4.0 (older revisions in the page history remain CC BY-SA 3.0)"},"keywords":["inexpensive","main course","side dish","recipes"],"createdAt":"2026-06-03T18:56:46Z","sourceUrl":"https://en.wikibooks.org/wiki/Cookbook:Bafa_(Cape_Verdean_Seafood_Stew)","updatedAt":"2026-06-03T18:56:46Z","wikibooks":{"pageid":483760,"parseFlags":[{"code":"template-stripped","detail":"Incomplete recipe"},{"code":"template-stripped","detail":"ingredient"},{"code":"template-stripped","detail":"Ingredient summary"}]},"attribution":{"url":"https://en.wikibooks.org/wiki/Cookbook:Bafa_(Cape_Verdean_Seafood_Stew)","name":"Wikibooks Cookbook","$type":"exchange.recipe.defs#attributionWebsite","notes":"Text under CC-BY-SA-4.0. Wikibooks Cookbook contributors, CC BY-SA 4.0 (older revisions in the page history remain CC BY-SA 3.0). Source: https://en.wikibooks.org/w/index.php?oldid=4638775"},"ingredients":["1 kg octopus, cleaned and cut into pieces","500 g clams or mussels, cleaned","2 tbsp olive oil","1 large onion, finely chopped","4 cloves garlic, minced","2 medium tomatoes, diced","1 green bell pepper, chopped","1 bay leaf","1 tsp paprika","½ tsp black pepper","½ tsp chili flakes (optional) (optional)","1 cup dry white wine","2 cups fish stock or water","Salt, to taste","2 tbsp fresh parsley, chopped","Lemon wedges, for serving"],"retrievedAt":"2026-07-23T19:52:24.946Z","sourceRevId":4638775,"instructions":["Heat the olive oil in a large pot over medium heat.","Add the onion and cook until softened.","Stir in the garlic and cook for 1 minute.","Add the tomatoes and bell pepper and cook until tender.","Stir in the paprika, black pepper, and chili flakes.","Add the octopus pieces and cook for 5 minutes.","Pour in the white wine and allow it to simmer for 2–3 minutes.","Add the fish stock and bay leaf.","Bring to a boil, then reduce the heat and simmer for 45 minutes.","Add the clams or mussels.","Cover and cook until the shellfish open, about 5–10 minutes.","Discard any shellfish that do not open.","Season with salt to taste.","Stir in the chopped parsley.","Remove the bay leaf.","Serve hot with lemon wedges."],"recipeCuisine":"african","recipeCategory":"entree","sourcePermalink":"https://en.wikibooks.org/w/index.php?oldid=4638775","suitableForDiet":["exchange.recipe.defs#dietHalal"],"sourceHistoryUrl":"https://en.wikibooks.org/w/index.php?title=Cookbook%3ABafa_(Cape_Verdean_Seafood_Stew)&action=history"},"createdAt":"2026-06-03T18:56:46Z"},{"atUri":"at://did:plc:spfl4xaktvvchr2cqp2r2xvp/exchange.recipe.recipe/wb-483755","did":"did:plc:spfl4xaktvvchr2cqp2r2xvp","handle":"arecipe.bsky.social","collection":"exchange.recipe.recipe","rkey":"wb-483755","cid":"bafyreifddkq6ljajs2ffdsdrctlyvlfmguu4txkilnbpw4way5x5gtm2la","value":{"name":"Nigerian Pancakes","text":"Nigerian Pancakes are thin, savoury or lightly sweetened pancakes commonly prepared in Nigeria. Unlike the thicker American-style varieties, Nigerian pancakes are delicate, slightly chewy, and often flavoured with ingredients such as onions, pepper, nutmeg, and sometimes milk or vanilla. They are typically made from wheat flour, eggs, milk, water, and a small amount of vegetable oil.","$type":"exchange.recipe.recipe","embed":{"$type":"exchange.recipe.recipe#imagesEmbed","images":[{"alt":"Nigerian Pancakes","image":{"$type":"blob","ref":{"$link":"bafkreiglgj2tyu4axfig3juszzhtttihbj7ukhvr7eair3ifeycgett7um"},"mimeType":"image/jpeg","size":398716},"credit":{"artist":"Halima Waziri","source":"https://commons.wikimedia.org/wiki/File:Nigerian_Hausa_pancake.jpg","license":"CC BY-SA 4.0"},"aspectRatio":{"width":720,"height":900}}]},"dishKey":"nigerian-pancakes","license":{"id":"CC-BY-SA-4.0","token":"licenseCreativeCommonsBySa","attribution":"Wikibooks Cookbook contributors, CC BY-SA 4.0 (older revisions in the page history remain CC BY-SA 3.0)"},"keywords":["national nigerian","yoruba","hausa"],"createdAt":"2026-06-03T15:43:17Z","sourceUrl":"https://en.wikibooks.org/wiki/Cookbook:Nigerian_Pancakes","totalTime":"PT5M","updatedAt":"2026-06-03T15:43:17Z","wikibooks":{"image":"Nigerian Hausa pancake.jpg","pageid":483755,"servings":"1","difficulty":2,"parseFlags":[{"code":"image-unresolved","detail":"Nigerian Hausa pancake.jpg"},{"code":"template-stripped","detail":"Incomplete recipe"},{"code":"template-stripped","detail":"Reflist"}],"servingsHint":{"min":1}},"attribution":{"url":"https://en.wikibooks.org/wiki/Cookbook:Nigerian_Pancakes","name":"Wikibooks Cookbook","$type":"exchange.recipe.defs#attributionWebsite","notes":"Text under CC-BY-SA-4.0. Wikibooks Cookbook contributors, CC BY-SA 4.0 (older revisions in the page history remain CC BY-SA 3.0). Source: https://en.wikibooks.org/w/index.php?oldid=4638754"},"ingredients":["500g (1lb, 3.5 cups) all purpose flour","½ cup evaporated milk","⅓ cup sugar","3 eggs","½ tsp salt","Dry ground cayenne pepper (to your taste)","1 litre (4.2 cups) water","Vegetable oil (for frying)"],"recipeYield":"1","retrievedAt":"2026-07-23T19:53:08.072Z","sourceRevId":4638754,"instructions":["Break the eggs into a bowl, beat thoroughly, and mix with part of the water until well combined.","Sift the flour into the mixture, stir until smooth, then add the evaporated milk, sugar, and salt.","Gradually add the remaining water while mixing continuously to form a smooth, lump-free batter.","Heat a lightly oiled frying pan and pour in a thin layer of batter, spreading it evenly across the pan.","Cook on medium heat until the top sets, flip to fry the other side until golden brown, then repeat with the remaining batter."],"recipeCategory":"snack","sourcePermalink":"https://en.wikibooks.org/w/index.php?oldid=4638754","sourceHistoryUrl":"https://en.wikibooks.org/w/index.php?title=Cookbook%3ANigerian_Pancakes&action=history"},"createdAt":"2026-06-03T15:43:17Z"},{"atUri":"at://did:plc:spfl4xaktvvchr2cqp2r2xvp/exchange.recipe.recipe/wb-483757","did":"did:plc:spfl4xaktvvchr2cqp2r2xvp","handle":"arecipe.bsky.social","collection":"exchange.recipe.recipe","rkey":"wb-483757","cid":"bafyreib6j7cdqcbezvufdkubw6rhzcoxkwtjfsfd7qlj2ddmed6jew2rcm","value":{"name":"Agidi (Nigerian Cornstarch Swallow)","text":"Agidi, also known as eko among the Yoruba people of Nigeria, is a smooth, firm pudding made from fermented maize starch. Unlike liquid pap, agidi is cooked until thick, moulded into a solid form, and allowed to cool before serving. It is commonly wrapped in leaves or packaged in containers and eaten with bean dishes, stews, moin moin, akara, or soup.","$type":"exchange.recipe.recipe","embed":{"$type":"exchange.recipe.recipe#imagesEmbed","images":[{"alt":"Agidi (Nigerian Cornstarch Swallow)","image":{"$type":"blob","ref":{"$link":"bafkreige3nterhvusbjcphsy53fcqgdnz2uf3fophrikkst6oojmdvg2uy"},"mimeType":"image/jpeg","size":47850},"credit":{"artist":"Egbedi","source":"https://commons.wikimedia.org/wiki/File:Agidi.jpg","license":"CC BY-SA 4.0"},"aspectRatio":{"width":468,"height":351}}]},"dishKey":"agidi-nigerian-cornstarch-swallow","license":{"id":"CC-BY-SA-4.0","token":"licenseCreativeCommonsBySa","attribution":"Wikibooks Cookbook contributors, CC BY-SA 4.0 (older revisions in the page history remain CC BY-SA 3.0)"},"keywords":["yoruba","igbo"],"createdAt":"2026-06-03T15:41:32Z","sourceUrl":"https://en.wikibooks.org/wiki/Cookbook:Agidi_(Nigerian_Cornstarch_Swallow)","totalTime":"PT5M","updatedAt":"2026-06-03T15:41:32Z","wikibooks":{"image":"Agidi.jpg","pageid":483757,"servings":"1","difficulty":2,"parseFlags":[{"code":"image-unresolved","detail":"Agidi.jpg"},{"code":"template-stripped","detail":"Reflist"}],"servingsHint":{"min":1}},"attribution":{"url":"https://en.wikibooks.org/wiki/Cookbook:Agidi_(Nigerian_Cornstarch_Swallow)","name":"Wikibooks Cookbook","$type":"exchange.recipe.defs#attributionWebsite","notes":"Text under CC-BY-SA-4.0. Wikibooks Cookbook contributors, CC BY-SA 4.0 (older revisions in the page history remain CC BY-SA 3.0). Source: https://en.wikibooks.org/w/index.php?oldid=4638753"},"ingredients":["1 cup corn starch","700 ml (approx. 25 fl oz) cold water","Sugar to taste (optional) (optional)"],"recipeYield":"1","retrievedAt":"2026-07-23T19:52:21.897Z","sourceRevId":4638753,"instructions":["Gradually mix the water into the corn starch until you get a smooth, lump-free mixture. If desired, add a little sugar to taste.","Transfer the mixture to a pot, and stir continuously over medium-low heat until it thickens to a smooth, custard-like consistency.","Add a little water around the sides of the pot, cover, and simmer for about 10 minutes","Stir well, and test for doneness by placing a small portion in cold water; if it sets firmly after cooling, the agidi is ready.","Transfer the mixture into containers or wrap in leaves, then allow it to cool completely and set before serving."],"recipeCategory":"snack","sourcePermalink":"https://en.wikibooks.org/w/index.php?oldid=4638753","sourceHistoryUrl":"https://en.wikibooks.org/w/index.php?title=Cookbook%3AAgidi_(Nigerian_Cornstarch_Swallow)&action=history"},"createdAt":"2026-06-03T15:41:32Z"},{"atUri":"at://did:plc:spfl4xaktvvchr2cqp2r2xvp/exchange.recipe.recipe/wb-483728","did":"did:plc:spfl4xaktvvchr2cqp2r2xvp","handle":"arecipe.bsky.social","collection":"exchange.recipe.recipe","rkey":"wb-483728","cid":"bafyreiemi6as7rqdo73l3w7kcz5zrblr5gofc7dmvjoabuszlfcliewuca","value":{"name":"Supu Ya Ndizi","text":"Supu Ya Ndizi is a traditional East African soup made with green cooking bananas, vegetables, and spices. It is especially popular in Tanzania and among communities along the East African coast. The soup is valued for its rich flavor, nourishing qualities, and versatility. Depending on local preferences, it may be prepared with meat, fish, or as a vegetarian dish. It is commonly served as a main meal or as an accompaniment to bread and other side dishes.","$type":"exchange.recipe.recipe","dishKey":"supu-ya-ndizi","license":{"id":"CC-BY-SA-4.0","token":"licenseCreativeCommonsBySa","attribution":"Wikibooks Cookbook contributors, CC BY-SA 4.0 (older revisions in the page history remain CC BY-SA 3.0)"},"keywords":["inexpensive","main course","side dish","recipes"],"createdAt":"2026-06-03T15:34:05Z","sourceUrl":"https://en.wikibooks.org/wiki/Cookbook:Supu_Ya_Ndizi","totalTime":"PT45M","updatedAt":"2026-06-03T15:34:05Z","wikibooks":{"pageid":483728,"servings":"6","difficulty":2,"parseFlags":[{"code":"template-stripped","detail":"Incomplete recipe"}],"servingsHint":{"min":6}},"attribution":{"url":"https://en.wikibooks.org/wiki/Cookbook:Supu_Ya_Ndizi","name":"Wikibooks Cookbook","$type":"exchange.recipe.defs#attributionWebsite","notes":"Text under CC-BY-SA-4.0. Wikibooks Cookbook contributors, CC BY-SA 4.0 (older revisions in the page history remain CC BY-SA 3.0). Source: https://en.wikibooks.org/w/index.php?oldid=4638751"},"ingredients":["6 green cooking bananas, peeled and sliced","500 g beef, chicken, or fish (optional) (optional)","1 large onion, chopped","2 tomatoes, diced","2 cloves garlic, minced","1 tsp fresh ginger, grated","2 tbsp vegetable oil","5 cups water or stock","1 carrot, diced","1 potato, diced (optional) (optional)","1 tsp curry powder","Salt, to taste","Black pepper, to taste","Fresh coriander (cilantro), chopped, for garnish"],"recipeYield":"6","retrievedAt":"2026-07-23T19:53:28.985Z","sourceRevId":4638751,"instructions":["Peel and slice the green bananas into medium-sized pieces.","If using meat, cook it in a pot with water until tender and reserve the stock.","Heat the oil in a large pot over medium heat.","Add the onion and cook until soft and translucent.","Stir in the garlic and ginger and cook for 1 minute.","Add the tomatoes and cook until softened.","Stir in the curry powder.","Add the bananas, carrot, and potato.","Pour in the stock or water and bring to a boil.","Reduce the heat and simmer for 30–40 minutes, or until the bananas are very soft.","Add the cooked meat or fish if using.","Season with salt and black pepper.","Mash some of the bananas with a spoon to thicken the soup, if desired.","Simmer for an additional 5 minutes.","Garnish with fresh coriander and serve hot."],"recipeCuisine":"african","recipeCategory":"soup","sourcePermalink":"https://en.wikibooks.org/w/index.php?oldid=4638751","suitableForDiet":["exchange.recipe.defs#dietHalal","exchange.recipe.defs#dietVegan"],"sourceHistoryUrl":"https://en.wikibooks.org/w/index.php?title=Cookbook%3ASupu_Ya_Ndizi&action=history"},"createdAt":"2026-06-03T15:34:05Z"},{"atUri":"at://did:plc:spfl4xaktvvchr2cqp2r2xvp/exchange.recipe.recipe/wb-483748","did":"did:plc:spfl4xaktvvchr2cqp2r2xvp","handle":"arecipe.bsky.social","collection":"exchange.recipe.recipe","rkey":"wb-483748","cid":"bafyreibggkrnc5aldfuiplbs262vzaudsorfdh7z2uym6nsxsvlkcutqhy","value":{"name":"Mchemsho (Tanzanian cuisine)","text":"Mchemsho is a traditional Tanzanian mixed stew consisting of meat, vegetables, green bananas, and aromatic spices simmered together in a flavorful broth. The name mchemsho comes from the Swahili word chemsha, meaning \"to boil\". The dish is particularly popular in northern Tanzania and is often prepared for special occasions, family gatherings, and weekend meals. It may be served on its own or accompanied by rice, chapati, or ugali.","$type":"exchange.recipe.recipe","dishKey":"mchemsho-tanzanian-cuisine","license":{"id":"CC-BY-SA-4.0","token":"licenseCreativeCommonsBySa","attribution":"Wikibooks Cookbook contributors, CC BY-SA 4.0 (older revisions in the page history remain CC BY-SA 3.0)"},"keywords":["recipes","tanzanian","grilled","inexpensive","main course","side dish"],"createdAt":"2026-06-03T15:25:25Z","sourceUrl":"https://en.wikibooks.org/wiki/Cookbook:Mchemsho_(Tanzanian_cuisine)","updatedAt":"2026-06-03T15:25:25Z","wikibooks":{"pageid":483748,"difficulty":3,"parseFlags":[{"code":"template-stripped","detail":"Incomplete recipe"}]},"attribution":{"url":"https://en.wikibooks.org/wiki/Cookbook:Mchemsho_(Tanzanian_cuisine)","name":"Wikibooks Cookbook","$type":"exchange.recipe.defs#attributionWebsite","notes":"Text under CC-BY-SA-4.0. Wikibooks Cookbook contributors, CC BY-SA 4.0 (older revisions in the page history remain CC BY-SA 3.0). Source: https://en.wikibooks.org/w/index.php?oldid=4638744"},"ingredients":["500 g beef, cut into cubes","4 green cooking bananas, peeled and sliced","3 medium potatoes, peeled and cubed","2 carrots, sliced","1 cup green beans, trimmed","1 small cabbage, chopped","1 large onion, chopped","3 cloves garlic, minced","1 tbsp fresh ginger, grated","2 tomatoes, diced","1 green bell pepper, sliced","2 tbsp vegetable oil","5 cups beef stock or water","1 tsp ground cumin","1 tsp ground coriander","½ tsp turmeric","Salt, to taste","Black pepper, to taste","Juice of 1 lime or lemon","Fresh coriander (cilantro), chopped, for garnish"],"retrievedAt":"2026-07-23T19:53:03.983Z","sourceRevId":4638744,"instructions":["Place the beef in a large pot and cover with water.","Add half of the onion, half of the ginger, and a pinch of salt.","Simmer until the meat becomes tender, about 1–1½ hours.","Reserve the cooking stock.","Heat the oil in a separate large pot.","Sauté the remaining onion until soft.","Add the garlic and remaining ginger and cook for 1 minute.","Stir in the tomatoes and cook until softened.","Add the cumin, coriander, and turmeric.","Add the potatoes, carrots, green bananas, green beans, cabbage, and bell pepper.","Pour in the reserved stock.","Add the cooked beef.","Bring to a boil, then reduce the heat and simmer for 30–40 minutes.","Cook until all vegetables are tender.","Season with salt, black pepper, and lime juice.","Garnish with chopped coriander.","Serve hot."],"cookingMethod":"grilling","recipeCategory":"entree","sourcePermalink":"https://en.wikibooks.org/w/index.php?oldid=4638744","suitableForDiet":["exchange.recipe.defs#dietVegan","exchange.recipe.defs#dietVegetarian"],"sourceHistoryUrl":"https://en.wikibooks.org/w/index.php?title=Cookbook%3AMchemsho_(Tanzanian_cuisine)&action=history"},"createdAt":"2026-06-03T15:25:25Z"},{"atUri":"at://did:plc:spfl4xaktvvchr2cqp2r2xvp/exchange.recipe.recipe/wb-483749","did":"did:plc:spfl4xaktvvchr2cqp2r2xvp","handle":"arecipe.bsky.social","collection":"exchange.recipe.recipe","rkey":"wb-483749","cid":"bafyreiaocue4lqy5rzt2cwcevhulomtsjcap7scd2mw75uqx4j2jnk7jxy","value":{"name":"Chipsi mayai","text":"Chipsi Mayai (Swahili for \"chips and eggs\"), also known as zege, is the most popular street food found all over Tanzania. The dish was invented in the streets of Dar es Salaam. In its most basic form, chipsi mayai is a simple potato-egg omelette. It is available in all regions of Tanzania, from the most remote villages to large towns. Food stands both indoors and on streets make them to order. It is the unofficial national dish of the country.","$type":"exchange.recipe.recipe","dishKey":"chipsi-mayai","license":{"id":"CC-BY-SA-4.0","token":"licenseCreativeCommonsBySa","attribution":"Wikibooks Cookbook contributors, CC BY-SA 4.0 (older revisions in the page history remain CC BY-SA 3.0)"},"keywords":["inexpensive","main course","side dish","recipes"],"createdAt":"2026-06-03T15:24:58Z","sourceUrl":"https://en.wikibooks.org/wiki/Cookbook:Chipsi_mayai","totalTime":"PT20M","updatedAt":"2026-06-03T15:24:58Z","wikibooks":{"pageid":483749,"servings":"2-4","difficulty":2,"parseFlags":[{"code":"template-stripped","detail":"Incomplete recipe"}],"servingsHint":{"max":4,"min":2}},"attribution":{"url":"https://en.wikibooks.org/wiki/Cookbook:Chipsi_mayai","name":"Wikibooks Cookbook","$type":"exchange.recipe.defs#attributionWebsite","notes":"Text under CC-BY-SA-4.0. Wikibooks Cookbook contributors, CC BY-SA 4.0 (older revisions in the page history remain CC BY-SA 3.0). Source: https://en.wikibooks.org/w/index.php?oldid=4638743"},"ingredients":["4 medium potatoes, peeled and cut into fries","4 large eggs","2 tbsp vegetable oil (plus extra for frying)","1 small onion, finely chopped (optional) (optional)","1 small tomato, diced (optional) (optional)","1 green chili, finely chopped (optional) (optional)","½ tsp salt","¼ tsp black pepper","Fresh coriander (cilantro), chopped, for garnish"],"recipeYield":"2-4","retrievedAt":"2026-07-23T19:52:36.944Z","sourceRevId":4638743,"instructions":["Peel the potatoes and cut them into thin fries.","Heat oil in a deep frying pan or pot.","Fry the potatoes until golden brown and crispy.","Remove the fries and drain on paper towels.","In a bowl, beat the eggs until well combined.","Add salt and black pepper.","Stir in the onion, tomato, and chili if using.","Add the fried chips to the beaten eggs and mix gently.","Heat 2 tablespoons of oil in a frying pan over medium heat.","Pour the egg and chips mixture into the pan.","Cook for 3–5 minutes until the bottom is golden brown.","Carefully flip the omelette using a plate or lid.","Cook the other side for another 3–4 minutes.","Remove from the heat when fully cooked.","Garnish with fresh coriander.","Cut into wedges and serve hot."],"recipeCuisine":"african","recipeCategory":"entree","sourcePermalink":"https://en.wikibooks.org/w/index.php?oldid=4638743","suitableForDiet":["exchange.recipe.defs#dietHalal","exchange.recipe.defs#dietVegan"],"sourceHistoryUrl":"https://en.wikibooks.org/w/index.php?title=Cookbook%3AChipsi_mayai&action=history"},"createdAt":"2026-06-03T15:24:58Z"},{"atUri":"at://did:plc:spfl4xaktvvchr2cqp2r2xvp/exchange.recipe.recipe/wb-483750","did":"did:plc:spfl4xaktvvchr2cqp2r2xvp","handle":"arecipe.bsky.social","collection":"exchange.recipe.recipe","rkey":"wb-483750","cid":"bafyreih7smty57avctphdzrnz52zehglf5bm4u22gnsqjuvea62hxphyea","value":{"name":"Mtori (Tanzanian stew)","text":"Mtori is a traditional Tanzanian stew made from green bananas (plantains) and meat, usually beef. It originated among the Chagga people of the Kilimanjaro region in northern Tanzania and has become popular throughout the country. The dish is known for its creamy texture and nourishing qualities. Mtori is commonly served for breakfast, lunch, or dinner and is especially valued as a comforting and energy-rich meal.","$type":"exchange.recipe.recipe","dishKey":"mtori-tanzanian-stew","license":{"id":"CC-BY-SA-4.0","token":"licenseCreativeCommonsBySa","attribution":"Wikibooks Cookbook contributors, CC BY-SA 4.0 (older revisions in the page history remain CC BY-SA 3.0)"},"keywords":["inexpensive","main course","side dish","recipes"],"createdAt":"2026-06-03T15:22:05Z","sourceUrl":"https://en.wikibooks.org/wiki/Cookbook:Mtori_(Tanzanian_stew)","updatedAt":"2026-06-03T15:22:05Z","wikibooks":{"pageid":483750,"difficulty":3,"parseFlags":[{"code":"template-stripped","detail":"Incomplete recipe"}]},"attribution":{"url":"https://en.wikibooks.org/wiki/Cookbook:Mtori_(Tanzanian_stew)","name":"Wikibooks Cookbook","$type":"exchange.recipe.defs#attributionWebsite","notes":"Text under CC-BY-SA-4.0. Wikibooks Cookbook contributors, CC BY-SA 4.0 (older revisions in the page history remain CC BY-SA 3.0). Source: https://en.wikibooks.org/w/index.php?oldid=4638740"},"ingredients":["1 kg beef with bones","6–8 green cooking bananas (plantains), peeled and sliced","1 large onion, chopped","1 carrot, diced","1 green bell pepper, chopped","1 potato, peeled and cubed (optional) (optional)","1 tbsp grated fresh ginger","2 cloves garlic, minced","2 tbsp butter or margarine","6 cups water or beef stock","Salt, to taste","Black pepper, to taste","Fresh coriander (cilantro), chopped, for garnish","Lime wedges, for serving (optional) (optional)"],"retrievedAt":"2026-07-23T19:53:05.985Z","sourceRevId":4638740,"instructions":["Place the beef and water in a large pot.","Bring to a boil, then reduce the heat and simmer until the meat is tender, about 1–1½ hours.","Remove the meat from the stock and set aside.","Add the bananas, onion, carrot, bell pepper, and potato to the stock.","Cook until the bananas become very soft.","Return the cooked meat to the pot.","Add the ginger, garlic, salt, and black pepper.","Simmer for 10 minutes.","Mash the bananas using a wooden spoon or potato masher until a thick, creamy consistency is achieved.","Stir in the butter or margarine.","Adjust seasoning to taste.","Simmer for another 5 minutes.","Garnish with fresh coriander and serve hot."],"recipeCuisine":"african","recipeCategory":"entree","sourcePermalink":"https://en.wikibooks.org/w/index.php?oldid=4638740","suitableForDiet":["exchange.recipe.defs#dietHalal"],"sourceHistoryUrl":"https://en.wikibooks.org/w/index.php?title=Cookbook%3AMtori_(Tanzanian_stew)&action=history"},"createdAt":"2026-06-03T15:22:05Z"},{"atUri":"at://did:plc:spfl4xaktvvchr2cqp2r2xvp/exchange.recipe.recipe/wb-483751","did":"did:plc:spfl4xaktvvchr2cqp2r2xvp","handle":"arecipe.bsky.social","collection":"exchange.recipe.recipe","rkey":"wb-483751","cid":"bafyreigvu3r74dzwbims5zwrlcq55lqdftapfgn37enarlg3crwadkaqly","value":{"name":"Xarém (Porridge dish)","text":"Xarém (also spelled Xerém) is a thick soup or porridge from Algarve, Portugal that is eaten in Cape Verde and Brazil as well. It has a corn flour base combined with other traditional ingredients which vary by region. The dish is prepared using corn meal, clams or sardines, and grilled meats.The Algarvian version is most commonly prepared using clams.","$type":"exchange.recipe.recipe","dishKey":"xarem-porridge-dish","license":{"id":"CC-BY-SA-4.0","token":"licenseCreativeCommonsBySa","attribution":"Wikibooks Cookbook contributors, CC BY-SA 4.0 (older revisions in the page history remain CC BY-SA 3.0)"},"keywords":["inexpensive","main course","side dish","recipes"],"createdAt":"2026-06-03T15:21:29Z","sourceUrl":"https://en.wikibooks.org/wiki/Cookbook:Xar%C3%A9m_(Porridge_dish)","updatedAt":"2026-06-03T15:21:29Z","wikibooks":{"pageid":483751,"difficulty":3,"parseFlags":[{"code":"template-stripped","detail":"Incomplete recipe"}]},"attribution":{"url":"https://en.wikibooks.org/wiki/Cookbook:Xar%C3%A9m_(Porridge_dish)","name":"Wikibooks Cookbook","$type":"exchange.recipe.defs#attributionWebsite","notes":"Text under CC-BY-SA-4.0. Wikibooks Cookbook contributors, CC BY-SA 4.0 (older revisions in the page history remain CC BY-SA 3.0). Source: https://en.wikibooks.org/w/index.php?oldid=4638739"},"ingredients":["1 cup coarse cornmeal","4 cups fish stock, chicken stock, or water","2 tbsp olive oil","1 medium onion, finely chopped","3 cloves garlic, minced","500 g clams, cleaned","100 g bacon, diced","100 g chouriço or smoked sausage, sliced","½ cup dry white wine","1 bay leaf","2 tbsp fresh coriander (cilantro), chopped","Salt, to taste","Black pepper, to taste"],"retrievedAt":"2026-07-23T19:53:37.397Z","sourceRevId":4638739,"instructions":["Rinse the clams thoroughly and discard any damaged shells.","Heat the olive oil in a large pot over medium heat.","Cook the bacon until lightly browned.","Add the sausage and cook for 2–3 minutes.","Stir in the onion and cook until softened.","Add the garlic and cook for 1 minute.","Pour in the white wine and add the bay leaf.","Add the clams, cover the pot, and cook until the shells open.","Remove the clams and set aside.","Strain the cooking liquid and return it to the pot.","Add the stock or water and bring to a boil.","Gradually add the cornmeal while stirring continuously to prevent lumps.","Reduce the heat and cook for 20–25 minutes, stirring frequently.","Return the clams, bacon, and sausage to the pot.","Stir in the coriander.","Season with salt and black pepper.","Serve hot."],"recipeCuisine":"african","recipeCategory":"entree","sourcePermalink":"https://en.wikibooks.org/w/index.php?oldid=4638739","suitableForDiet":["exchange.recipe.defs#dietHalal","exchange.recipe.defs#dietVegan"],"sourceHistoryUrl":"https://en.wikibooks.org/w/index.php?title=Cookbook%3AXar%C3%A9m_(Porridge_dish)&action=history"},"createdAt":"2026-06-03T15:21:29Z"},{"atUri":"at://did:plc:spfl4xaktvvchr2cqp2r2xvp/exchange.recipe.recipe/wb-446330","did":"did:plc:spfl4xaktvvchr2cqp2r2xvp","handle":"arecipe.bsky.social","collection":"exchange.recipe.recipe","rkey":"wb-446330","cid":"bafyreih7ayej7e5jz5znypru3dq23jaggk4dphzjbe6o3gfxrvlmjscnfa","value":{"name":"Ebiripo (Nigerian Mashed Taro)","text":"Ebiripo is an Ijebu dish of mashed cocoyam. It is often eaten with egusi soup or pepper sauce, but you can eat it with any soup of your choice.","$type":"exchange.recipe.recipe","dishKey":"ebiripo-nigerian-mashed-taro","license":{"id":"CC-BY-SA-4.0","token":"licenseCreativeCommonsBySa","attribution":"Wikibooks Cookbook contributors, CC BY-SA 4.0 (older revisions in the page history remain CC BY-SA 3.0)"},"keywords":["yoruba"],"createdAt":"2026-06-03T02:42:38Z","sourceUrl":"https://en.wikibooks.org/wiki/Cookbook:Ebiripo_(Nigerian_Mashed_Taro)","updatedAt":"2026-06-03T02:42:38Z","wikibooks":{"pageid":446330,"difficulty":2,"parseFlags":[]},"attribution":{"url":"https://en.wikibooks.org/wiki/Cookbook:Ebiripo_(Nigerian_Mashed_Taro)","name":"Wikibooks Cookbook","$type":"exchange.recipe.defs#attributionWebsite","notes":"Text under CC-BY-SA-4.0. Wikibooks Cookbook contributors, CC BY-SA 4.0 (older revisions in the page history remain CC BY-SA 3.0). Source: https://en.wikibooks.org/w/index.php?oldid=4638634"},"ingredients":["Cocoyam tubers, peeled","Salt","Pepper (optional) (optional)","Water","Moi-moi leaves, cleaned"],"retrievedAt":"2026-07-23T19:52:43.978Z","sourceRevId":4638634,"instructions":["Wash the cocoyam thoroughly with salt and water. Grate or blend it into a paste.","Season the paste with salt and pepper, and mix well.","Scoop the paste into the moi-moi leaves, and wrap them to seal in the mixture.","Place a pot on medium heat, and arrange the wrapped parcels in the pot. Add a small amount of water to the pot.","Cover the pot, and cook over medium heat for about an hour to steam the ebiripo.","Remove, and serve with egusi soup, pepper sauce, or palm oil."],"sourcePermalink":"https://en.wikibooks.org/w/index.php?oldid=4638634","sourceHistoryUrl":"https://en.wikibooks.org/w/index.php?title=Cookbook%3AEbiripo_(Nigerian_Mashed_Taro)&action=history"},"createdAt":"2026-06-03T02:42:38Z"},{"atUri":"at://did:plc:spfl4xaktvvchr2cqp2r2xvp/exchange.recipe.recipe/wb-446253","did":"did:plc:spfl4xaktvvchr2cqp2r2xvp","handle":"arecipe.bsky.social","collection":"exchange.recipe.recipe","rkey":"wb-446253","cid":"bafyreig3sp2iocucxewpebhkkz77ypzv5rxiimghifwuohexikk5li7c7i","value":{"name":"Dodo Ikire (Fried Leftover Plantain)","text":"Dodo ikire is a Nigerian dish of fried overripe plantain. According to legend, it was developed in the town of Ikire by a woman as an alternative to discarding overripe plantains.","$type":"exchange.recipe.recipe","embed":{"$type":"exchange.recipe.recipe#imagesEmbed","images":[{"alt":"Dodo Ikire (Fried Leftover Plantain)","image":{"$type":"blob","ref":{"$link":"bafkreia3fcjlees4kktpmexedglrybuqberndezuwlno5lqhc62whqp3ta"},"mimeType":"image/jpeg","size":77779},"credit":{"artist":"My active kitchen","source":"https://commons.wikimedia.org/wiki/File:Picture_of_a_Dodo_Ikire_served_by_a_Food_Blogger_-_WA0014.jpg","license":"CC BY-SA 4.0"},"aspectRatio":{"width":700,"height":466}}]},"dishKey":"dodo-ikire-fried-leftover-plantain","license":{"id":"CC-BY-SA-4.0","token":"licenseCreativeCommonsBySa","attribution":"Wikibooks Cookbook contributors, CC BY-SA 4.0 (older revisions in the page history remain CC BY-SA 3.0)"},"keywords":["yoruba"],"createdAt":"2026-06-03T02:34:27Z","sourceUrl":"https://en.wikibooks.org/wiki/Cookbook:Dodo_Ikire_(Fried_Leftover_Plantain)","updatedAt":"2026-06-03T02:34:27Z","wikibooks":{"image":"Picture of a Dodo Ikire served by a Food Blogger - WA0014.jpg","pageid":446253,"difficulty":3,"parseFlags":[{"code":"image-unresolved","detail":"Picture of a Dodo Ikire served by a Food Blogger - WA0014.jpg"}]},"attribution":{"url":"https://en.wikibooks.org/wiki/Cookbook:Dodo_Ikire_(Fried_Leftover_Plantain)","name":"Wikibooks Cookbook","$type":"exchange.recipe.defs#attributionWebsite","notes":"Text under CC-BY-SA-4.0. Wikibooks Cookbook contributors, CC BY-SA 4.0 (older revisions in the page history remain CC BY-SA 3.0). Source: https://en.wikibooks.org/w/index.php?oldid=4638632"},"ingredients":["Overripe plantain, peeled and sliced","Salt","Crushed pepper","Vegetable oil for frying"],"retrievedAt":"2026-07-23T19:52:42.996Z","sourceRevId":4638632,"instructions":["Mash the plantain and transfer it into a bowl.","Stir in salt and crushed pepper until well-combined.","Heat oil in a frying pan for a few minutes, but don't allow to smoke. Allow it heat for a few minutes (3–4 minutes is enough).","Scoop the plantain mixture into the hot oil. Cook until darkened but not burnt.","Remove the dodo ikire from the oil, and drain any excess.","Re-mould the dodo ikire into balls. Sprinkle with some pepper."],"cookingMethod":"frying","sourcePermalink":"https://en.wikibooks.org/w/index.php?oldid=4638632","sourceHistoryUrl":"https://en.wikibooks.org/w/index.php?title=Cookbook%3ADodo_Ikire_(Fried_Leftover_Plantain)&action=history"},"createdAt":"2026-06-03T02:34:27Z"},{"atUri":"at://did:plc:spfl4xaktvvchr2cqp2r2xvp/exchange.recipe.recipe/wb-483733","did":"did:plc:spfl4xaktvvchr2cqp2r2xvp","handle":"arecipe.bsky.social","collection":"exchange.recipe.recipe","rkey":"wb-483733","cid":"bafyreibrv26k55acecshaw3rrg3ozxadm4wx3i3a5u6d3hefjouutw2vdy","value":{"name":"Wali Wa Nazi","text":"Wali wa Nazi is a traditional East African rice dish prepared by cooking rice in coconut milk. It is especially popular along the Swahili Coast of Tanzania and Kenya, where coconuts are abundant. The dish is known for its rich aroma, creamy texture, and mild flavor. Wali wa Nazi is commonly served with fish, meat stews, curries, beans, and vegetable dishes during both everyday meals and special occasions.","$type":"exchange.recipe.recipe","dishKey":"wali-wa-nazi","license":{"id":"CC-BY-SA-4.0","token":"licenseCreativeCommonsBySa","attribution":"Wikibooks Cookbook contributors, CC BY-SA 4.0 (older revisions in the page history remain CC BY-SA 3.0)"},"keywords":["recipes","senegalese"],"createdAt":"2026-06-02T13:23:10Z","sourceUrl":"https://en.wikibooks.org/wiki/Cookbook:Wali_Wa_Nazi","totalTime":"PT25M","updatedAt":"2026-06-02T13:23:10Z","wikibooks":{"pageid":483733,"servings":"4–6","difficulty":2,"parseFlags":[{"code":"template-stripped","detail":"Incomplete recipe"}],"servingsHint":{"max":6,"min":4}},"attribution":{"url":"https://en.wikibooks.org/wiki/Cookbook:Wali_Wa_Nazi","name":"Wikibooks Cookbook","$type":"exchange.recipe.defs#attributionWebsite","notes":"Text under CC-BY-SA-4.0. Wikibooks Cookbook contributors, CC BY-SA 4.0 (older revisions in the page history remain CC BY-SA 3.0). Source: https://en.wikibooks.org/w/index.php?oldid=4638517"},"ingredients":["2 cups long-grain or basmati rice","2 cups thick coconut milk","2 cups water","1 tsp salt","1 tbsp vegetable oil (optional) (optional)"],"recipeYield":"4–6","retrievedAt":"2026-07-23T19:53:35.975Z","sourceRevId":4638517,"instructions":["Wash the rice thoroughly until the water runs clear.","Soak the rice in water for 20 minutes, then drain.","In a cooking pot, combine the coconut milk, water, and salt.","Bring the mixture to a gentle boil over medium heat.","Add the drained rice and stir once.","Reduce the heat to low and cover the pot tightly.","Cook for 20–25 minutes, or until the liquid is absorbed and the rice is tender.","Remove the pot from the heat and allow it to rest for 5–10 minutes.","Fluff the rice gently with a fork before serving."],"recipeCategory":"soup","sourcePermalink":"https://en.wikibooks.org/w/index.php?oldid=4638517","sourceHistoryUrl":"https://en.wikibooks.org/w/index.php?title=Cookbook%3AWali_Wa_Nazi&action=history"},"createdAt":"2026-06-02T13:23:10Z"},{"atUri":"at://did:plc:spfl4xaktvvchr2cqp2r2xvp/exchange.recipe.recipe/wb-4169","did":"did:plc:spfl4xaktvvchr2cqp2r2xvp","handle":"arecipe.bsky.social","collection":"exchange.recipe.recipe","rkey":"wb-4169","cid":"bafyreihbkk3htujapasggxrstuyejcthzukcaclfpsi2d6stokt3ffr6ay","value":{"name":"S'mores","text":"S'mores are a traditional American campfire treat, prepared over an open fire or even in your own home.","$type":"exchange.recipe.recipe","embed":{"$type":"exchange.recipe.recipe#imagesEmbed","images":[{"alt":"S'mores","image":{"$type":"blob","ref":{"$link":"bafkreidlz4gnn47nndhzlk6n35ih7ikl6qaiif57jhz4rymem3l5u3gjhu"},"mimeType":"image/jpeg","size":197447},"credit":{"artist":"Codeman125","source":"https://commons.wikimedia.org/wiki/File:Smores_1.jpg","license":"CC BY-SA 3.0"},"aspectRatio":{"width":1175,"height":932}}]},"dishKey":"s-mores","license":{"id":"CC-BY-SA-4.0","token":"licenseCreativeCommonsBySa","attribution":"Wikibooks Cookbook contributors, CC BY-SA 4.0 (older revisions in the page history remain CC BY-SA 3.0)"},"keywords":["camping","microwave","kid-friendly"],"createdAt":"2026-05-29T14:40:47Z","sourceUrl":"https://en.wikibooks.org/wiki/Cookbook:S'mores","totalTime":"PT5M","updatedAt":"2026-05-29T14:40:47Z","wikibooks":{"image":"Smores 1.jpg","pageid":4169,"servings":"4","difficulty":1,"parseFlags":[{"code":"image-unresolved","detail":"Smores 1.jpg"},{"code":"procedure-prose","detail":"Indoors"},{"code":"procedure-prose","detail":"Outdoors"},{"code":"template-stripped","detail":"nutrition summary new"}],"servingsHint":{"min":4}},"attribution":{"url":"https://en.wikibooks.org/wiki/Cookbook:S'mores","name":"Wikibooks Cookbook","$type":"exchange.recipe.defs#attributionWebsite","notes":"Text under CC-BY-SA-4.0. Wikibooks Cookbook contributors, CC BY-SA 4.0 (older revisions in the page history remain CC BY-SA 3.0). Source: https://en.wikibooks.org/w/index.php?oldid=4637961"},"ingredients":["4 marshmallows","4 graham crackers (4 x 2 in / 10 x 5 cm)","2 oz (55 g) chocolate bar"],"recipeYield":"4","retrievedAt":"2026-07-23T19:53:19.975Z","sourceRevId":4637961,"instructions":["Build a campfire for toasting the marshmallows.","Find a long, thin stick for roasting (a thin, long wooden dowel may be a good substitute but will catch fire easily). The stick, which is usually taken from the ground as part of a dead tree branch, does not have to be sterilized, but simply clear of any dirt or bark. Alternately, you may purchase a metal roaster stick. Don't use a coat hanger or chrome or galvanized metal (like fence wire)—use stainless steel.","Before roasting the marshmallows, break the crackers in half, so you have two 2 x 2 inch (5 x 5 cm) squares for each s'more. Break the chocolate bar into ½ oz (15 g) pieces.","Push a marshmallow on to the end of the stick. Using the stick to place the marshmallow directly above the flame or source of heat, toast the marshmallow until it is golden brown around the outside. Some prefer their marshmallow burned. Others like to burn the marshmallow and peel off the burned outer skin to get to the gooey center.","Place the toasted marshmallow in between two pieces of graham cracker, with a layer of chocolate bar in between. The marshmallow should be hot enough to melt the chocolate. In a family setting, sometimes it is helpful for children to roast the marshmallows, and adults to supervise and assemble the s'more while preventing the child from touching the hot end of the stick. Enjoy!","Prepare the pieces of graham cracker and chocolate as above.","Place the chocolate on one of the pieces of graham cracker, and then place a marshmallow on top.","Put it in the microwave for 15–25 seconds (depending on the microwave).","After it has been microwaved, the marshmallow should be much bigger, fluffier, and molten, and the chocolate should be semi-melted. Place the other half of the graham cracker on top of the marshmallow and squish it down."],"recipeCategory":"dessert","sourcePermalink":"https://en.wikibooks.org/w/index.php?oldid=4637961","sourceHistoryUrl":"https://en.wikibooks.org/w/index.php?title=Cookbook%3AS'mores&action=history"},"createdAt":"2026-05-29T14:40:47Z"},{"atUri":"at://did:plc:spfl4xaktvvchr2cqp2r2xvp/exchange.recipe.recipe/wb-456725","did":"did:plc:spfl4xaktvvchr2cqp2r2xvp","handle":"arecipe.bsky.social","collection":"exchange.recipe.recipe","rkey":"wb-456725","cid":"bafyreib5o3ilzlgap5i5ukqznz4zfqpdea624bqfojlmt3qavjhsrssg3y","value":{"name":"Matoke and Beef Stew","text":"Matoke refers to a variety of East African plantain or banana, and it is a staple crop. This dish incorporates plantains into a stew. It can be made with or without meat depending on your preference.","$type":"exchange.recipe.recipe","dishKey":"matoke-and-beef-stew","license":{"id":"CC-BY-SA-4.0","token":"licenseCreativeCommonsBySa","attribution":"Wikibooks Cookbook contributors, CC BY-SA 4.0 (older revisions in the page history remain CC BY-SA 3.0)"},"keywords":["ugandan"],"createdAt":"2026-05-26T19:18:30Z","sourceUrl":"https://en.wikibooks.org/wiki/Cookbook:Matoke_and_Beef_Stew","totalTime":"PT1H30M","updatedAt":"2026-05-26T19:18:30Z","wikibooks":{"pageid":456725,"servings":"4–6","difficulty":3,"parseFlags":[{"code":"template-stripped","detail":"Incomplete recipe"}],"servingsHint":{"max":6,"min":4}},"attribution":{"url":"https://en.wikibooks.org/wiki/Cookbook:Matoke_and_Beef_Stew","name":"Wikibooks Cookbook","$type":"exchange.recipe.defs#attributionWebsite","notes":"Text under CC-BY-SA-4.0. Wikibooks Cookbook contributors, CC BY-SA 4.0 (older revisions in the page history remain CC BY-SA 3.0). Source: https://en.wikibooks.org/w/index.php?oldid=4637710"},"ingredients":["8–10 medium-size plantains","1 lemon (optional), juiced","Vegetable oil for frying","2–3 tomatoes, chopped","1 onion, chopped","1 green bell pepper, chopped","1 chile pepper, chopped","2–3 garlic cloves, crushed","Curry spices to taste","Beef stew meat (optional), cut in bite-size pieces","1 cup beef stock (optional) (optional)","Salt","Red chile powder"],"recipeYield":"4–6","retrievedAt":"2026-07-23T19:53:03.173Z","sourceRevId":4637710,"instructions":["Peel the plantains and cut into cubes. Toss with lemon juice and set aside.","Heat the oil in a large pan. Add the tomatoes, onions, peppers, and garlic. Fry together.","Stir in the curry spice to taste, then the meat and stock. Cook, stirring, until the meat is nearly done or the mixture is boiling.","Stir in the plantains. Cover and simmer over low heat until until the plantains are tender and the meat is fully cooked.","Season with salt and chili pepper to taste.","Serve and enjoy your delicious meal."],"recipeCategory":"soup","sourcePermalink":"https://en.wikibooks.org/w/index.php?oldid=4637710","sourceHistoryUrl":"https://en.wikibooks.org/w/index.php?title=Cookbook%3AMatoke_and_Beef_Stew&action=history"},"createdAt":"2026-05-26T19:18:30Z"},{"atUri":"at://did:plc:spfl4xaktvvchr2cqp2r2xvp/exchange.recipe.recipe/wb-159971","did":"did:plc:spfl4xaktvvchr2cqp2r2xvp","handle":"arecipe.bsky.social","collection":"exchange.recipe.recipe","rkey":"wb-159971","cid":"bafyreic5tq5mhpwmvjfnqk2htzijap7b6d4pq65jrdpm62wgw5fkudqgfu","value":{"name":"Ukrainian Borscht","text":"Ukrainian borshch is a vegetable soup with beetroots as its characteristic ingredient. It is an everyday and ritual dish, known since at least the early Kyiv Rus times. Borshch is very nourishing, especially if you cook it with meat, so it is normally eaten for dinner. Ukrainians are known for eating this hearty vegetable soup with pork as a morning pick-me-up and then again three times throughout the day! A plate of hot Borscht in winter will warm you up and in summer it will be very refreshing if you eat it cold.","$type":"exchange.recipe.recipe","embed":{"$type":"exchange.recipe.recipe#imagesEmbed","images":[{"alt":"Ukrainian Borscht","image":{"$type":"blob","ref":{"$link":"bafkreiax5khg7k4n4xdexlwkc6e37favsh7rekzzqodgz262aqlp7znkye"},"mimeType":"image/jpeg","size":8987},"credit":{"artist":"Borshch at English Wikibooks","source":"https://commons.wikimedia.org/wiki/File:Bowl_of_Ukrainian_Borscht.jpg","license":"Public domain"},"aspectRatio":{"width":320,"height":240}}]},"dishKey":"ukrainian-borscht","license":{"id":"CC-BY-SA-4.0","token":"licenseCreativeCommonsBySa","attribution":"Wikibooks Cookbook contributors, CC BY-SA 4.0 (older revisions in the page history remain CC BY-SA 3.0)"},"keywords":["boiled","main course"],"createdAt":"2026-05-26T02:26:27Z","sourceUrl":"https://en.wikibooks.org/wiki/Cookbook:Ukrainian_Borscht","updatedAt":"2026-05-26T02:26:27Z","wikibooks":{"image":"Bowl of Ukrainian Borscht.jpg","pageid":159971,"servings":"6","difficulty":3,"parseFlags":[{"code":"image-unresolved","detail":"Bowl of Ukrainian Borscht.jpg"}],"servingsHint":{"min":6}},"attribution":{"url":"https://en.wikibooks.org/wiki/Cookbook:Ukrainian_Borscht","name":"Wikibooks Cookbook","$type":"exchange.recipe.defs#attributionWebsite","notes":"Text under CC-BY-SA-4.0. Wikibooks Cookbook contributors, CC BY-SA 4.0 (older revisions in the page history remain CC BY-SA 3.0). Source: https://en.wikibooks.org/w/index.php?oldid=4637580"},"ingredients":["½ cup dried beans, soaked in water overnight","2–3 pounds pork or beef","3 cups water","1 large or 2 medium beets, peeled and julienne","2 tbsp vegetable oil","1 onion, peeled and diced","3 carrots, peeled and diced","Green bell pepper, diced","Tomatoes, diced","2 potatoes, cut into thick slices","Herbs and spices: salt, bay leaf, black pepper, red pepper flakes, thyme","½ small cabbage, thinly sliced","3 ounces salted pork fat or bacon","2 cloves garlic","2 tbsp chopped dill","½ cup plain yoghurt","⅓ cup of tomato paste","Sour cream"],"recipeYield":"6","retrievedAt":"2026-07-23T19:53:34.973Z","sourceRevId":4637580,"instructions":["Drain the soaked beans and put aside.","Place the meat in a large pot, and add 3 cups of cold water.","Bring to a boil slowly and remove scum.","Add half of the onion and 2 carrots.","Reduce to a simmer, partially cover the pot, and cook for about 1 hour.","When done, add the beets and beans, and bring to a boil. Lower the heat, cover, and simmer until the beans are tender.","In the vegetable oil, sweat half of the onion, carrots, and green pepper over low heat until the onions are yellow.","Scrape into the pot, and simmer for a few minutes. Scrape in tomatoes, potatoes, and spices, and simmer until the potatoes are tender.","Add the cabbage and simmer until it has the consistency you like.","In the meantime, chop the garlic, dill, and pork fat (or bacon) in the food processor, whisking in the yoghurt at the end.","When the cabbage is the way you like it, add tomato paste and the garlic-dill-fat mixture.","Return the pot to a simmer, then cover the pot, turn the heat off, and let the flavors mingle for at least 30 minutes.","When ready to serve, ladle into bowls and top the soup with a dollop of sour cream on top."],"recipeCategory":"soup","sourcePermalink":"https://en.wikibooks.org/w/index.php?oldid=4637580","sourceHistoryUrl":"https://en.wikibooks.org/w/index.php?title=Cookbook%3AUkrainian_Borscht&action=history"},"createdAt":"2026-05-26T02:26:27Z"},{"atUri":"at://did:plc:spfl4xaktvvchr2cqp2r2xvp/exchange.recipe.recipe/wb-470721","did":"did:plc:spfl4xaktvvchr2cqp2r2xvp","handle":"arecipe.bsky.social","collection":"exchange.recipe.recipe","rkey":"wb-470721","cid":"bafyreicgsvnl7tzkhhslcda3x4c4ru5rpaudo4mjmtulhnhnmisk6avfkq","value":{"name":"Dibi (Senegalese Grilled Meat)","text":"Dibi is a popular Senegalese street food consisting of grilled meat, often lamb or goat, cooked with a flavorful marinade.","$type":"exchange.recipe.recipe","dishKey":"dibi-senegalese-grilled-meat","license":{"id":"CC-BY-SA-4.0","token":"licenseCreativeCommonsBySa","attribution":"Wikibooks Cookbook contributors, CC BY-SA 4.0 (older revisions in the page history remain CC BY-SA 3.0)"},"keywords":["senegalese"],"createdAt":"2026-05-25T18:30:28Z","sourceUrl":"https://en.wikibooks.org/wiki/Cookbook:Dibi_(Senegalese_Grilled_Meat)","totalTime":"PT40M","updatedAt":"2026-05-25T18:30:28Z","wikibooks":{"pageid":470721,"servings":"2–3","difficulty":2,"parseFlags":[],"servingsHint":{"max":3,"min":2}},"attribution":{"url":"https://en.wikibooks.org/wiki/Cookbook:Dibi_(Senegalese_Grilled_Meat)","name":"Wikibooks Cookbook","$type":"exchange.recipe.defs#attributionWebsite","notes":"Text under CC-BY-SA-4.0. Wikibooks Cookbook contributors, CC BY-SA 4.0 (older revisions in the page history remain CC BY-SA 3.0). Source: https://en.wikibooks.org/w/index.php?oldid=4637535"},"ingredients":["¼ cup vegetable oil","4 cloves garlic, minced","1 onion, chopped","2 tablespoons Dijon mustard","1 tablespoon paprika","1 tablespoon ground coriander","1 teaspoon ground cumin","1 teaspoon ground turmeric","1 teaspoon ground ginger","1 teaspoon thyme (or the equivalent amount of dried thyme)","¼ cup white vinegar or lemon juice","¼ cup water (or more if needed)","1½ pounds (about 700 g) lamb or goat meat, cut into large chunks or small pieces for skewering","Chopped onions (optional) (optional)","Tomatoes (optional) (optional)","Hot pepper sauce (optional) (optional)","French fries or bread (optional) (optional)"],"recipeYield":"2–3","retrievedAt":"2026-07-23T19:52:43.002Z","sourceRevId":4637535,"instructions":["In a bowl, combine the vegetable oil, garlic, onion, mustard, paprika, coriander, cumin, turmeric, ginger, thyme, salt, and pepper. Mix well.","Add the vinegar or lemon juice and water to form a slightly thick marinade.","Taste and adjust seasoning as needed.","Place the chunks of lamb or goat meat into a large bowl or resealable bag.","Pour the marinade over the meat and toss to ensure all pieces are well-coated.","Let the meat marinate in the fridge for at least 2 hours (or overnight for better flavor).","Preheat a grill or barbecue to medium-high heat.","If using skewers, thread the marinated meat onto the skewers.","Grill the meat, turning occasionally, for about 10–15 minutes, or until cooked to your desired level of doneness. For extra flavor, baste the meat with some of the leftover marinade while grilling.","Remove the meat from the grill and let it rest for a few minutes before serving.","Optionally, serve the dibi with chopped onions, tomatoes, and a hot pepper sauce on the side. You can serve it with French fries or bread to complete the meal."],"cookingMethod":"grilling","recipeCategory":"soup","sourcePermalink":"https://en.wikibooks.org/w/index.php?oldid=4637535","sourceHistoryUrl":"https://en.wikibooks.org/w/index.php?title=Cookbook%3ADibi_(Senegalese_Grilled_Meat)&action=history"},"createdAt":"2026-05-25T18:30:28Z"},{"atUri":"at://did:plc:spfl4xaktvvchr2cqp2r2xvp/exchange.recipe.recipe/wb-442332","did":"did:plc:spfl4xaktvvchr2cqp2r2xvp","handle":"arecipe.bsky.social","collection":"exchange.recipe.recipe","rkey":"wb-442332","cid":"bafyreiggfpftlaudv47snwbbxfybi6s743q5li2ara2p627d4jbwwzdise","value":{"name":"Cola I","text":"Cola is a type of soda that consists of flavors derived from citrus fruits and spices. The word \"cola\" derives from kola nuts, a plant originating in West Africa. Older cola recipes often contained this nut as a source of caffeine, but most modern recipes do not contain kola nuts. This recipe has been modified from one by Flavorlab.","$type":"exchange.recipe.recipe","dishKey":"cola-i","license":{"id":"CC-BY-SA-4.0","token":"licenseCreativeCommonsBySa","attribution":"Wikibooks Cookbook contributors, CC BY-SA 4.0 (older revisions in the page history remain CC BY-SA 3.0)"},"keywords":["duplicate"],"createdAt":"2026-05-19T08:53:03Z","nutrition":{"calories":80},"sourceUrl":"https://en.wikibooks.org/wiki/Cookbook:Cola_I","totalTime":"PT1H40M","updatedAt":"2026-05-19T08:53:03Z","wikibooks":{"energy":"80 kcal/100 g","pageid":442332,"servings":"6","difficulty":3,"parseFlags":[],"servingsHint":{"min":6}},"attribution":{"url":"https://en.wikibooks.org/wiki/Cookbook:Cola_I","name":"Wikibooks Cookbook","$type":"exchange.recipe.defs#attributionWebsite","notes":"Text under CC-BY-SA-4.0. Wikibooks Cookbook contributors, CC BY-SA 4.0 (older revisions in the page history remain CC BY-SA 3.0). Source: https://en.wikibooks.org/w/index.php?oldid=4636429"},"ingredients":["½ ea. lemon, peel removed","½ ea. orange, peel removed","14 dried makrut lime leaves","25 mg caffeine (optional) (optional)","½ tsp (2.5 ml) powdered cinnamon","1 tsp (5 ml) powdered nutmeg","1 tsp (5 ml) coriander seed","5 tbsp (75 ml) water","1 cup (240 ml) water","5 tsp (25 ml) strained fresh lime juice","½ tsp (2.5 ml) finely powdered citric acid","¼ cup (60 ml) white sugar","1 cup (240 ml) white sugar","Carbonated water, as needed"],"recipeYield":"6","retrievedAt":"2026-07-23T19:52:39.043Z","sourceRevId":4636429,"instructions":["Chop the lemon and orange peels into small pieces.","Combine the peels, lime leaves, caffeine, cinnamon, nutmeg, coriander, and 5 tbsp (75 ml) water in a mortar. Use the pestle to crush and grind everything together, ensuring that everything is well-blended to extract the flavors.","Transfer the ground mixture to a saucepan. Simmer for 10 minutes, then remove from the heat.","Strain the mixture, then combine it with the 1 cup water, lime juice, and citric acid. Set aside.","Transfer the ¼ cup (60 ml) sugar into a heavy saucepan. Carefully melt it over medium heat, making sure the entire mixture heats evenly and doesn't burn. Cook the sugar until caramelized.","Carefully stir the citrus mixture into the caramelized sugar, watching out for splatters, until it is homogenized.","Stir in the 1 cup (240 ml) sugar, and boil until it becomes a viscous and honey-like syrup of approximately 1¼ cup (300 ml) in volume. Remove from the heat and let cool.","To make the finished soda, combine 1 volume of syrup with 5 volumes of carbonated water."],"recipeCategory":"beverage","sourcePermalink":"https://en.wikibooks.org/w/index.php?oldid=4636429","sourceHistoryUrl":"https://en.wikibooks.org/w/index.php?title=Cookbook%3ACola_I&action=history"},"createdAt":"2026-05-19T08:53:03Z"},{"atUri":"at://did:plc:spfl4xaktvvchr2cqp2r2xvp/exchange.recipe.recipe/wb-8632","did":"did:plc:spfl4xaktvvchr2cqp2r2xvp","handle":"arecipe.bsky.social","collection":"exchange.recipe.recipe","rkey":"wb-8632","cid":"bafyreifff5volhrz5ptjyeugep3vkj7pwiktlcuxcl7ndbrkz36imlxyii","value":{"name":"Homemade Peanut Butter","text":"Peanut butter is a food product usually consisting of roasted and ground peanuts, sometimes sweetened. It is commonly sold in grocery stores, but can be made at home. Many styles are available; the most popular are creamy (smooth) and crunchy, but honey-roasted or wholenut varieties can also be found. Creamy peanut butter is made by grinding all of the mixture very finely. The crunchier styles leave portions of the mixture with a coarser grind, resulting in larger pieces of peanut interspersed with the creamier fine ground mixture.","$type":"exchange.recipe.recipe","dishKey":"peanut-butter","license":{"id":"CC-BY-SA-4.0","token":"licenseCreativeCommonsBySa","attribution":"Wikibooks Cookbook contributors, CC BY-SA 4.0 (older revisions in the page history remain CC BY-SA 3.0)"},"createdAt":"2026-05-19T08:32:02Z","sourceUrl":"https://en.wikibooks.org/wiki/Cookbook:Homemade_Peanut_Butter","updatedAt":"2026-05-19T08:32:02Z","wikibooks":{"pageid":8632,"difficulty":1,"parseFlags":[{"code":"template-stripped","detail":"reflist"}]},"attribution":{"url":"https://en.wikibooks.org/wiki/Cookbook:Homemade_Peanut_Butter","name":"Wikibooks Cookbook","$type":"exchange.recipe.defs#attributionWebsite","notes":"Text under CC-BY-SA-4.0. Wikibooks Cookbook contributors, CC BY-SA 4.0 (older revisions in the page history remain CC BY-SA 3.0). Source: https://en.wikibooks.org/w/index.php?oldid=4636426"},"ingredients":["2 cups (250 g) raw shelled peanuts","1 tablespoons any natural oil, such as vegetable oil, peanut oil or canola oil (optional) (optional)","½ teaspoon white sugar (optional) (optional)","2 teaspoons honey (optional) (optional)","1 pinch of salt"],"recipeYield":"1½ cup","retrievedAt":"2026-07-23T19:52:53.983Z","sourceRevId":4636426,"instructions":["Place tinfoil on a baking pan, add in peanuts and bake the peanuts at 200–350 °F for about 10 minutes.","Let peanuts cool. You can shake the peanuts to peel its skin.","Process or blend for a while. Blend to a desired consistency. This will take around 10 minutes.","— At first, it will be crumbly, but as you blend it comes together into a ball, and eventually it will turn smooth and creamy.","If desired, add in oil, sugar, honey and salt. Process or blend until combined."],"sourcePermalink":"https://en.wikibooks.org/w/index.php?oldid=4636426","sourceHistoryUrl":"https://en.wikibooks.org/w/index.php?title=Cookbook%3AHomemade_Peanut_Butter&action=history"},"createdAt":"2026-05-19T08:32:02Z"},{"atUri":"at://did:plc:spfl4xaktvvchr2cqp2r2xvp/exchange.recipe.recipe/wb-446332","did":"did:plc:spfl4xaktvvchr2cqp2r2xvp","handle":"arecipe.bsky.social","collection":"exchange.recipe.recipe","rkey":"wb-446332","cid":"bafyreid4dcnctwjggb7kb6alaoquwtf3k4qadxkbttawjcvzgvs6k57h3q","value":{"name":"Semo (Nigerian Cooked Semolina)","text":"Semo, also called semolina fufu, is a Nigerian swallow eaten with various soups, such as egusi soup, okro soup, efọ̀ riro, and Nigerian èfirin soup. It is nutritious and starchy.","$type":"exchange.recipe.recipe","embed":{"$type":"exchange.recipe.recipe#imagesEmbed","images":[{"alt":"Semo (Nigerian Cooked Semolina)","image":{"$type":"blob","ref":{"$link":"bafkreidy6lnvpq2na74xvrko4nii2kci4o33q2fv3ka54eveyhq7weneha"},"mimeType":"image/jpeg","size":152180},"credit":{"artist":"Yoyinsola","source":"https://commons.wikimedia.org/wiki/File:Semolina_and_efo_riro.jpg","license":"CC BY-SA 4.0"},"aspectRatio":{"width":1200,"height":900}}]},"dishKey":"semo-nigerian-cooked-semolina","license":{"id":"CC-BY-SA-4.0","token":"licenseCreativeCommonsBySa","attribution":"Wikibooks Cookbook contributors, CC BY-SA 4.0 (older revisions in the page history remain CC BY-SA 3.0)"},"keywords":["nigerian"],"createdAt":"2026-05-19T03:50:18Z","sourceUrl":"https://en.wikibooks.org/wiki/Cookbook:Semo_(Nigerian_Cooked_Semolina)","updatedAt":"2026-05-19T03:50:18Z","wikibooks":{"image":"Semolina and efo riro.jpg","pageid":446332,"difficulty":1,"parseFlags":[{"code":"image-unresolved","detail":"Semolina and efo riro.jpg"}]},"attribution":{"url":"https://en.wikibooks.org/wiki/Cookbook:Semo_(Nigerian_Cooked_Semolina)","name":"Wikibooks Cookbook","$type":"exchange.recipe.defs#attributionWebsite","notes":"Text under CC-BY-SA-4.0. Wikibooks Cookbook contributors, CC BY-SA 4.0 (older revisions in the page history remain CC BY-SA 3.0). Source: https://en.wikibooks.org/w/index.php?oldid=4636395"},"ingredients":["Water","Semolina flour"],"retrievedAt":"2026-07-23T19:53:22.981Z","sourceRevId":4636395,"instructions":["Boil water in a pot.","Gradually mix the semolina flour into the boiling water, stirring with a spatula until it forms a smooth and lump-free dough. Stop adding semolina flour when you can no longer stir easily.","Stir the semolina mixture vigorously to eliminate any lumps.","Once you have a smooth mixture, add a small amount of water to bring it to the desired consistency. Cover the pot, and cook for about 3 minutes.","Serve with your soup of choice."],"sourcePermalink":"https://en.wikibooks.org/w/index.php?oldid=4636395","sourceHistoryUrl":"https://en.wikibooks.org/w/index.php?title=Cookbook%3ASemo_(Nigerian_Cooked_Semolina)&action=history"},"createdAt":"2026-05-19T03:50:18Z"},{"atUri":"at://did:plc:spfl4xaktvvchr2cqp2r2xvp/exchange.recipe.recipe/wb-474340","did":"did:plc:spfl4xaktvvchr2cqp2r2xvp","handle":"arecipe.bsky.social","collection":"exchange.recipe.recipe","rkey":"wb-474340","cid":"bafyreibcivvtho2jgqvzzsm7kncnao7ikpco4glwqv4oh65ozkr2qu24ce","value":{"name":"Miyan Kubewa (Okra Soup)","text":"Miyan kuɓewa is a popular soup in Hausa cuisine made primarily from okra. Known for its viscous texture and rich flavor, it is widely prepared across Northern Nigeria and other parts of West Africa. The dish is typically enjoyed with traditional starch-based swallows such as tuwo shinkafa (rice flour paste), tuwo masara (maize meal), or tuwo dawa (guinea corn paste).","$type":"exchange.recipe.recipe","embed":{"$type":"exchange.recipe.recipe#imagesEmbed","images":[{"alt":"Miyan Kubewa (Okra Soup)","image":{"$type":"blob","ref":{"$link":"bafkreibepl4oapbx4xc6pat4lcaz36ldssr2st5z66etbrnsnl23lxxm3q"},"mimeType":"image/jpeg","size":449532},"credit":{"artist":"Bukky658","source":"https://commons.wikimedia.org/wiki/File:Okro_soup.jpg","license":"CC BY-SA 4.0"},"aspectRatio":{"width":720,"height":841}}]},"dishKey":"miyan-kubewa-okra-soup","license":{"id":"CC-BY-SA-4.0","token":"licenseCreativeCommonsBySa","attribution":"Wikibooks Cookbook contributors, CC BY-SA 4.0 (older revisions in the page history remain CC BY-SA 3.0)"},"keywords":["hausa"],"createdAt":"2026-05-16T23:20:30Z","sourceUrl":"https://en.wikibooks.org/wiki/Cookbook:Miyan_Kubewa_(Okra_Soup)","totalTime":"PT20M","updatedAt":"2026-05-16T23:20:30Z","wikibooks":{"image":"Okro soup.jpg","pageid":474340,"servings":"2–3","difficulty":3,"parseFlags":[{"code":"image-unresolved","detail":"Okro soup.jpg"}],"servingsHint":{"max":3,"min":2}},"attribution":{"url":"https://en.wikibooks.org/wiki/Cookbook:Miyan_Kubewa_(Okra_Soup)","name":"Wikibooks Cookbook","$type":"exchange.recipe.defs#attributionWebsite","notes":"Text under CC-BY-SA-4.0. Wikibooks Cookbook contributors, CC BY-SA 4.0 (older revisions in the page history remain CC BY-SA 3.0). Source: https://en.wikibooks.org/w/index.php?oldid=4636118"},"ingredients":["500 g beef, goat, or assorted meat (optional: cow tripe, kidney, or liver)","1 medium onion, chopped","2–3 seasoning cubes","Salt (to taste)","Water (as needed)","1–2 ea. smoked fish or dried fish (optional) (optional)","1–2 tablespoons ground locust beans (dawadawa)","2–3 tablespoons palm oil","2 cups fresh chopped or grated okra (or 1½ cups dried okra)","2 tablespoons ground crayfish","Fresh or dried ground Scotch bonnet chile (to taste)"],"recipeYield":"2–3","retrievedAt":"2026-07-23T19:53:05.041Z","sourceRevId":4636118,"instructions":["In a pot, combine your cleaned meat, chopped onions, seasoning cubes, and a pinch of salt. Add a little water and simmer until the meat is cooked through and tender to your taste. This can take a while for tough cuts of meat.","If using smoked or dried fish, add it along with the ground locust beans (dawadawa). Allow it to simmer for 5–10 minutes.","Pour in the palm oil and stir well. Let it cook for a few minutes to combine the flavors.","Stir in the okra. If using dried okra, you may need to add some extra water. Stir continuously to encourage the characteristic \"draw\" (slippery texture).","Sprinkle in the ground crayfish and pepper. Adjust salt and seasoning to taste.","Allow the soup to simmer for another 5–10 minutes. Avoid overcooking the okra to maintain its texture."],"recipeCategory":"soup","sourcePermalink":"https://en.wikibooks.org/w/index.php?oldid=4636118","sourceHistoryUrl":"https://en.wikibooks.org/w/index.php?title=Cookbook%3AMiyan_Kubewa_(Okra_Soup)&action=history"},"createdAt":"2026-05-16T23:20:30Z"},{"atUri":"at://did:plc:spfl4xaktvvchr2cqp2r2xvp/exchange.recipe.recipe/wb-446271","did":"did:plc:spfl4xaktvvchr2cqp2r2xvp","handle":"arecipe.bsky.social","collection":"exchange.recipe.recipe","rkey":"wb-446271","cid":"bafyreid2hgcton4bglpblxdbenjfvmelgqwdtskwt2o7czptbtqgnoztny","value":{"name":"Miyan Kuka (Baobab Leaf Soup)","text":"Miyan kuka (\"baobab leaf soup\") is a Northern Nigerian soup prepared with dried ground baobab leaves (kuka). This soup is paired with tuwo shinkafa or tuwo masara.","$type":"exchange.recipe.recipe","embed":{"$type":"exchange.recipe.recipe#imagesEmbed","images":[{"alt":"Miyan Kuka (Baobab Leaf Soup)","image":{"$type":"blob","ref":{"$link":"bafkreigvxgrnpbsv73ellv3w4flyt4vp35ba6wuqy33rpwbkbhh5cy5lai"},"mimeType":"image/jpeg","size":181156},"credit":{"artist":"Sadeeq Abubakar taiger","source":"https://commons.wikimedia.org/wiki/File:Miyan_kuka_02.jpg","license":"CC BY-SA 4.0"},"aspectRatio":{"width":1280,"height":960}}]},"dishKey":"miyan-kuka-baobab-leaf-soup","license":{"id":"CC-BY-SA-4.0","token":"licenseCreativeCommonsBySa","attribution":"Wikibooks Cookbook contributors, CC BY-SA 4.0 (older revisions in the page history remain CC BY-SA 3.0)"},"keywords":["hausa"],"createdAt":"2026-05-16T23:15:24Z","sourceUrl":"https://en.wikibooks.org/wiki/Cookbook:Miyan_Kuka_(Baobab_Leaf_Soup)","totalTime":"PT20M","updatedAt":"2026-05-16T23:15:24Z","wikibooks":{"image":"Miyan kuka 02.jpg","pageid":446271,"servings":"2–3","difficulty":2,"parseFlags":[{"code":"image-unresolved","detail":"Miyan kuka 02.jpg"}],"servingsHint":{"max":3,"min":2}},"attribution":{"url":"https://en.wikibooks.org/wiki/Cookbook:Miyan_Kuka_(Baobab_Leaf_Soup)","name":"Wikibooks Cookbook","$type":"exchange.recipe.defs#attributionWebsite","notes":"Text under CC-BY-SA-4.0. Wikibooks Cookbook contributors, CC BY-SA 4.0 (older revisions in the page history remain CC BY-SA 3.0). Source: https://en.wikibooks.org/w/index.php?oldid=4636115"},"ingredients":["2 large dried catfish","1 large dawa dawa lump","2 handfuls ground crayfish","Atarugu (habanero pepper)","1 kg cow rib","2 large stock cube","Salt, to taste","1 onion, cut in chunks","3 tablespoons kuka (baobab leaf) powder","2 cooking spoons palm oil"],"recipeYield":"2–3","retrievedAt":"2026-07-23T19:53:05.028Z","sourceRevId":4636115,"instructions":["Soak the dried fish in cold water. Debone when soft.","Grind the crayfish with dawadawa. Pound the pepper.","Cook the cow ribs with water, stock cube, salt, and onions until the meat is tender. Remove the onions, then the beef, reserving the stock in the pot.","Stir the kuka powder into the reserved stock until smooth, with no lumps.","Stir in pounded pepper, crayfish and dawa dawa mixture, and palm oil.","Add the deboned fish, cover, and cook 5 minutes over medium heat.","Stir in beef, and add salt to taste. Cook for 2 minutes.","Serve with tuwo shinkafa or tuwo masara."],"recipeCategory":"soup","sourcePermalink":"https://en.wikibooks.org/w/index.php?oldid=4636115","sourceHistoryUrl":"https://en.wikibooks.org/w/index.php?title=Cookbook%3AMiyan_Kuka_(Baobab_Leaf_Soup)&action=history"},"createdAt":"2026-05-16T23:15:24Z"}],"cursor":"2026-05-16T23:15:24Z|at://did:plc:spfl4xaktvvchr2cqp2r2xvp/exchange.recipe.recipe/wb-446271"}