davidanugraha/M4-RAG huggingface dataset:
Pinnekjøtt

Pinnekjøtt (Norwegian pronunciation: [ˈpɪ̂nːəˌçœt]) is a traditional Norwegian main course dinner dish based on lamb ribs. Pinnekjøtt is a festive dish typical to Western and Northern Norway, and is rapidly gaining popularity in other regions as well. This dish is largely associated with the celebration of Christmas and frequently paired with puréed rutabaga, sausages and potatoes, served with beer and akevitt.
The preparation of pinnekjøtt uses a traditional method of food preservation utilising curing, drying and in some regions also smoking as a means of inhibiting the growth of micro-organisms. Although fresh lamb is available today, and frozen can be bought all year round, pinnekjøtt is still prepared both commercially and in private homes due to the flavour and maturing the preservation process gives to the meat.
In home preparation of pinnekjøtt, racks of lamb or mutton are cured in brine or coarse sea salt. Once sufficiently cured, and when the weather is cold enough, the racks are hung in a cool, dark, well ventilated place to dry. In some regions, particularly in parts of Hordaland and Sunnmøre, the fresh racks are commonly smoked prior to drying. Traditionally this was done in order to prevent mould growth during the drying process.
Before cooking, the racks are separated into individual ribs by cutting between the bones. The ribs are then soaked in water so as to rinse out the salt and reconstitute the meat. Today pinnekjøtt is available in most supermarkets before Christmas, smoked or unsmoked, ready cut and sometimes also soaked, ready for cooking. After soaking the ribs are steamed over a little water in a large saucepan. Usually, a grid of twigs of birch is placed in the bottom of the saucepan which will allow the meat to steam more than it is cooked.
The origin of the word pinnekjøtt (literally: 'stick meat') is unclear. It may refer to the birch twigs that many use as a kind of steam grate in the pot. The word pinne is also used in dialectal Norwegian in reference to single ribs.
In the Netflix Original series Lady Dynamite (2017, Season 2 episode "Souplutions"), Maria Bamford’s mother makes pinnekjøtt for the King and Queen of Norway when they visit Duluth, Minnesota.
Raspeball

Potetball (also known as ball, klubb, kumle, komle, kompe, raspeball) is a traditional Norwegian potato dumpling. A similar German dish is called Kartoffelklöße.
The main ingredient is peeled potatoes, which are grated or ground up and mixed with flour, usually barley or wheat, to make the balls stick together. Depending on the proportion of potato pulp and different types of flour, the product will have a different taste and texture.
The dish is more common in the southern region (Sørlandet) where kompe is the most common name, western region (Vestlandet) where the terms raspeball, komle, and potetball are the most used and middle region (Trøndelag) where it is nearly always called klubb. In Vestlandet, this dish is traditionally consumed on Thursdays, when it often makes an appearance as "dish of the day" at cafes and restaurants specializing in local cuisine, commonly known as komle-torsdag.
There are a great variety of regional variations to the dish and the condiments vary locally. They may include salted and boiled pork or lamb meat, bacon, sausages, melted butter, boiled carrots, mashed or cooked rutabaga, sour cream, kefir or soured milk, cured meat, brown cheese sauce and even boiled potatoes. A variety of raspeballer is the fiskeball (also called blandaball/blandetball), where minced fish, fresh or salted, is added to the potato dough.
Kassler

Kassler (German: [ˈkaslɐ] ) or Kasseler in German cuisine is a cured and slightly smoked cut of pork similar to gammon. It can be either hot or cold smoked. Pork necks and loins are the most often used cuts although ribs, shoulders and bellies can also be used. It is often served either with sauerkraut and mashed potatoes or with kale and roasted potatoes.
In addition to pork, chicken prepared 'Kasseler' style is available at some butchers.
It is unclear where the name comes from. It is often said that the name derived from a Berlin-based butcher called Cassel who prepared the cut in the late 19th century. However, records of the town's inhabitants show that in the 19th century no butcher named Cassel or Kassel was living in Berlin. Likewise, it is not possible to prove that Kasseler comes from the German town Kassel.
In Sweden, kassler usually consists of hot smoked pork loin that is eaten as is or slightly fried.
In Finland, pork neck [pl] of any type is known as kassler.
In The Netherlands, a cold, thinly sliced version to be used in sandwiches is widely available under the name "casselerrib" as a variety on ham.
A similar dish, hamburgerryg, is eaten in Denmark. In this variation the meat is boiled. It is often served with a glaze of honey and mustard. In Norway, hamburgerrygg is smoked, while the unsmoked variant is called benfri svinekam. In Iceland, hamborgarhryggur is a traditional Christmas dinner.
Also a similar dish, baleron, is eaten in Poland.
Ribs (food)

Ribs of pork, beef, lamb, and venison are a cut of meat. The term ribs usually refers to the less meaty part of the chops, often cooked as a slab (not cut into separate ribs). Ribs of bison, goat, ostrich, crocodile, alligator, llama, alpaca, beefalo, African buffalo, water buffalo, kangaroo, and other animals are also consumed in various parts of the world.
They can be roasted, grilled, fried, sous vide, baked, braised, or smoked. A set of ribs served together (5 or more), is known as a rack (as in a rack of ribs).
Pork ribs were considered cast off cuts and in the 19th century as pork was primarily packaged in wood barrels, butchers would not be able to fit the spareribs. This oversupply of ribs meant that in areas where hogs were being packed or processed, ribs could be found at zero or low cost. Barbeque ribs became popular in the 20th century at the dawn of mechanical refrigeration. Before refrigerated transport, barbeque pork ribs would only be consumed as part of a whole "Pig Roast" where a whole pig was often barbequed in a pit.
In American cuisine, ribs usually refers to barbecue pork ribs, or sometimes beef ribs, which are served with various barbecue sauces. They are served as a rack of meat which diners customarily tear apart by hand, then eat the meat from the bone. Slow roasting or barbecuing for as much as 6-8 hours creates a tender finished product.
Fish ribs, especially buffalo ribs, are also consumed in the United States.
List of Norwegian desserts

This is a list of Norwegian sweets and desserts. The cuisine of Norway refers to food preparation originating from Norway or having a played a great historic part in Norwegian cuisine. Norway also shares many dishes and influences with surrounding Scandinavian countries, such as Sweden, Finland, and Denmark.
Norwegian desserts mainly feature small, tart fruits, such as strawberries, blueberries, lingonberries, gooseberries, and cloudberries, due to their ability to grow in colder climates. Rye flour is a very common ingredient in bread-based recipes, as well as almonds and almond flavoring.
Holidays in Norway feature particularly decadent and intricate desserts, as Christmas is an important holiday in Norwegian culture.
Sámi cuisine

Sámi cuisine is the cuisine of peoples from the Sápmi territory of the Sámi people, which spans Norway, Sweden, Finland and Russia. Its traditional cuisine of each area has individual traits.
Traditionally, the cuisine of Sápmi has been based on local materials, like fish, game, reindeer and berries. Berries have been important food, because other kinds of fruits or vegetables were not available during the long winters. Nowadays berries are parts of delicate sauces and desserts. The most valued berry of Sápmi is the cloudberry. Milk consumption varied among groups of Sámi, but was not very common in general.
In eastern parts of Sápmi, reindeer herding became a way of life in the 19th century and, before that, people were hunters and fishers. These days reindeer is essential for Sámi cuisine, but game, fish and wild birds are also important. The cuisine of Sápmi consists of a variety of dishes which stem from differences in geography, culture and climate.
Reindeer, fish and game meats are staple foods, with thousands of recipes and flavors, although spices other than salt are very rare. The local cuisine varies a lot, depending on access to food. Sápmi's history with its many cultural influences has led to an array of dishes. Most dishes are made of reindeer meat, although some also are made of moose or sheep. Smoking and drying have historically been used to preserve meat and fish.
Fishes in the mountains and forest areas of Sápmi include salmon, common whitefish, perch, roach, and char. Fishes of the coastal areas of Sápmi include cod.
In the last decades, new influences have been introduced in traditional Sámi cooking. A well-known dish of this cross-cooking is the Suovaskebab, which consists of sliced suovasbierggo, cucumber, salad and garlic dressing in a pita bread. The Suovaskebab can be found at festivals and fairs in northern Scandinavia. These days the old food culture is evolving and adapting. Fast food restaurants in Sápmi can have reindeer hamburger on their menus.
Rack of lamb

A rack of lamb, also known as carré d'agneau (though this term may also refer to other cuts), is a lamb cut that is perpendicular to the spine and includes 16 ribs or chops. In retail, it is commonly sold as a 'single' rack, which means it is sawn longitudinally and includes the eight ribs on one side only. However, it may also be sold as a "double rack of lamb," with ribs on both sides. Another presentation involves placing two French trimmed racks together with the ribs interlinked, which is often referred to as a "guard of honour".
Rack of lamb is typically roasted, sometimes with a coating of herbed breadcrumb persillade. To enhance the presentation, the tips of the bones are occasionally decorated with paper frills known as manchettes.
Two or three single racks of lamb tied into a circle make a "crown roast of lamb". Crown roasts are sometimes cooked with (ground-lamb) stuffing in the middle.
Rack of lamb is often French trimmed (also known as Frenching in the United States), that is, the rib bones are exposed by cutting off the fat and meat covering them. Typically, three inches (7–8 cm) of bone beyond the main muscle (the rib eye or Longissimus dorsi) are left on the rack, with the top two inches (5 cm) exposed.
Wazwan

Wazwan (Kashmiri pronunciation: [ʋaːzɨʋaːn]) is a multi-course meal in Kashmiri cuisine, originating from Kashmir.
Almost all the dishes are meat-based using lamb, beef or mutton with few vegetarian dishes. It is popular throughout the larger Kashmir region. Moreover, Wazwan is also served internationally at Kashmiri food festivals and reunions. all dishes are prepared according to halal standards. For vegetarians, there are distinctive delicacies such as Dum Alve, Nadur (lotus stem), Haakh (collard greens), Kashmiri vegetarian pulao is a flavorful dish prepared with aromatic Kashmiri spices, vegetables, and a mix of dried fruits, creating a rich and delightful culinary experience.
In the Kashmiri language, waz means 'cook' or 'cooking' and wan means 'shop'. The ultimate formal banquet in Kashmir is the royal wazwan. Of its thirty-six courses, between fifteen and thirty can be preparations of meat, cooked overnight under the supervision of a master chef called a wouste waze. Guests are seated in groups of four and share the meal out of a large copper plate called the traem. A ritual washing of hands in a portable basin called the Tash-t-naer, which is taken around by attendants. Then the traem arrives, heaped with rice, quartered by two seekh kababs and contains four pieces of methi maaz, (mutton intestines flavored with a spice mixture containing dried fenugreek (methi) leaves), two tabakh maaz (twice-cooked lamb ribs, initially braised with ground spices, then browned in ghee), one safed kokur (chicken with white sauce), one zafran kokur (chicken with saffron sauce), and the first few courses. Yogurt and chutney are served separately in small earthen pots. Up to about 20 items are served thereafter by waza (the junior cook). Seven dishes are a must for these occasions — tabakh maaz, rista (meatballs in a red, paprika-saffron-fennel spice gravy colored with dyer's alkanet), rogan josh, daniwal korma (lamb roasted with yoghurt, spices and onion puree, topped with coriander leaves), aab gosh (lamb chunks cooked with a fennel-based spice mixture, cardamom and partially evaporated milk), marchhwangan korma (chicken legs/thighs cooked in a spicy browned-onion sauce) and gushtaba (meatballs cooked in a spicy yoghurt gravy). The main course usually ends with gushtaba. The gushtaba is a large meatball which signals the end of the main course. After that, desserts are served. In winters, the dessert can be a hot sweet dish and in summers, it is usually something cold.
http://kashmironline.net/category/food/wazwan/
Potato salad

Potato salad is a salad dish made from boiled potatoes, usually containing a dressing and a variety of other ingredients such as boiled eggs and raw vegetables. It is usually served as a side.
Potato salad is found in several countries in Europe. The German Kartoffelsalat is one of the most famous that spread largely throughout Europe, North America, and later Asia. American potato salad most likely originated from recipes brought to the U.S. by way of German and other European immigrants during the nineteenth century.
Potato salad is generally served cold or at room temperature. Ingredients often include mayonnaise or a comparable substitute (such as yogurt or sour cream), herbs, and raw vegetables (such as onion and celery, dill). South German-style potato salad is served warm or at room temperature and is made with a vinaigrette (rather than a creamy mayonnaise-based dressing), and typically includes bacon. North German potato salad is served cold or at room temperature. It is typically made with mayonnaise, hard-boiled egg and sweet or sour pickles. The American-style potato salad is likely to have originated from this version. Asian-style potato salad is similar to American-style potato salad, but has a sweeter and eggier flavor.
British potato salad is served chilled. It is usually made with mayonnaise, Dijon mustard, onions, spring onions, and chives. Spices such as allspice and turmeric are sometimes included.
The earliest known American potato salad recipes date back to the mid-19th century and are rooted in German cuisine, which was introduced to the United States by European settlers. Early American potato salad was made from cooked potatoes that were typically dressed with oil, vinegar, and herbs.
French potato salad is a lighter and more flavorful version of potato salad, which uses olive oil and vinegar or mustard instead of mayonnaise. It is often accompanied by fresh herbs and vegetables. In France there are several recipes depending on the region. In Alsace and Lorraine, potato salads are made in a similar way as the German version. In Normandy, salade cauchoise is a potato salad where watercress and celery sticks are added together with a bit of crème fraiche.
A version of potato salad in Japan is known as potesara (or potesala ポテサラ), an English loanword portmanteau. It traditionally consists of the primary potato salad ingredients (mashed boiled potatoes, chopped onions) mixed with a dressing of mayonnaise, rice vinegar, and karashi mustard. Carrot, cucumber, ham, and mashed boiled eggs can also be added to the salad as desired.
Olivier salad typically includes potatoes, mayonnaise, boiled eggs, boiled carrots and pickled cucumbers. Sometimes canned corn, peas, boiled parsley root, boiled leek or even apples are added. Chopped parsley is commonly used as a garnish. For seasoning the salad only salt and pepper are necessary.
Russian potato salad is quite rich, creamy and filling, mainly due to the mayonnaise and boiled ingredients. The original recipe included more expensive and special ingredients, such as game and caviar, but over time, the ingredients were simplified and adapted to local cuisines
Salt potatoes

Salt potatoes are a regional dish of Syracuse, New York, typically served in the summer when the young potatoes are first harvested. They are a staple food at fairs and barbecues in the Central New York region, where they are most popular. Potatoes specifically intended for salt potatoes can be purchased by the bag along with packages of salt.
As the potatoes cook, the salty water forms a crust on the skin, and the higher boiling temperature allows the starch in the potato to cook more completely, giving a creamier texture.
The Syracuse area of New York has a long history of salt production. Brine from salt springs located around Onondaga Lake was used to create consumable salt that was distributed throughout the northeast via the Erie Canal. Salinated brine was boiled dry in large vats known as "salt blocks", and the salt residue was then scraped up, ground, and packaged.
In the 19th century, Irish salt miners would bring a bag of small, unpeeled, substandard potatoes to work each day, and boil the potatoes in the salt blocks. At one point, salt potatoes comprised most of a salt worker's daily diet.
The earliest written record of salt potatoes being served outside of the salt works is an 1883 menu from a saloon run by the Keefe brothers, who were the sons of a salt manufacturer. They quickly became popular in other taverns and bars, where they started being served with melted butter. The dish gained popularity when it was introduced in 1904 as part of the popular clambakes served at Hinerwadel's Grove in North Syracuse, and Hinerwadel's began selling salt potato kits in local stores 1981.
In 2021, a historical marker was erected outside the Onondaga County Salt Museum commemorating the dish.
Salt potatoes are bite-size "young" white potatoes scrubbed and boiled in their skins. The size of potatoes popularized by Hinerwadels are Size B, Grade US No. 2.
According to a recipe in The New York Times, the cooking water contains salt in a ratio of one cup of salt to six cups of water, giving the dish its name, unique flavor, and texture. Other standard recipes focus the ratio on the potatoes, prescribing one pound of salt for every four pounds of potatoes.
After cooking, salt potatoes are served with melted butter.
The resulting potatoes are creamy, as the starch in the potatoes cooks more completely due to the higher boiling temperature of the extra-salty water. The salty skin stands up particularly well to both herbed and plain melted butter.
In Germany there is a dish with the same name, Salzkartoffeln. However, far less salt is used compared to Syracuse salt potatoes; also, the potatoes are peeled prior to cooking. So, despite the direct literal translation, 'boiled potatoes' is arguably a more practical interpretation. Salzkartoffeln is a popular side dish in many German meals. The name Salzkartoffeln is used to distinguish peeled potatoes boiled in slightly salted water from unpeeled ones, usually boiled without any salt. The latter is called Pellkartoffeln ('potatoes in peel') and is eaten with butter or quark.
Instant mashed potatoes

Instant mashed potatoes are potatoes that have been through an industrial process of cooking, mashing and dehydrating to yield a packaged convenience food that can be reconstituted by adding hot water or milk or both, producing an approximation of mashed potatoes. They are available in many different flavors.
Mashed potatoes can be reconstituted from potato flour, but the process is made more difficult by lumping; a key characteristic of instant mashed potatoes is that it is in the form of flakes or granules, eliminating the chunkiness. Analogous to instant mashed potatoes are instant poi made from taro and instant fufu made from yams or yam substitutes including cereals. Poha, an instant rice mush, is also much in the same spirit, as more broadly are other instant porridges, formed from flakes, granules, or pearls to avoid lumping. Brands include Smash and Idahoan Foods.
Flaked instant mashed potatoes are most commonly found in stores in the United States, Mexico and Canada. Granulated forms are generally reserved more for institutional or restaurant use.
The practice of drying starchy root vegetables for preservation and portability is widely attested around the world, and likely dates back to before the advent of agriculture. Potatoes in particular have been freeze dried since at least the time of the Inca Empire, in the form of chuño; another example is in Japanese Ainu cuisine, where potatoes are collected frozen from the ground in spring, then dried.
U.S. Patent 1025373, developed by Ernest William Cooke, titled "Dehydrate Potatoes and Process of Preparing the Same", and describing a product that was to be reconstituted in hot water, was applied for in 1905 and granted in 1912.
Flake-form instant mashed potatoes date back at least to 1954, when two United States Department of Agriculture researchers were issued a patent for "Drum drying of cooked mashed potatoes" (U.S. Patent 2,759,832), which describes the end product specifically being "as a thin sheet or flake".
In 1962, Canadian scientist Edward A. Asselbergs was issued U.S. Patent 3,260,607, entitled "Preparation of dehydrated cooked mashed potato", for a particular industrial method of producing the product.
Instant mashed potatoes have substantially more sodium than fresh potatoes, and much less dietary fiber. In other respects they are similar to mashed fresh potatoes in their nutritional qualities, about two-thirds starch by dry weight, with smaller amounts of protein, dietary fiber, and vitamins. The largest difference is the loss of vitamin C, although some products may be enriched to compensate. One hundred grams (3½ oz) of unenriched instant mashed potatoes provides 11% of the Dietary Reference Intake of vitamin C, compared to 18% provided by the fresh potato version.
Potato masher

A potato masher, tater masher, bean masher, pea masher, masher, or crusher is a food preparation utensil used to crush soft food for such dishes as mashed potatoes, apple sauce, or refried beans. Potatoes mashed using a potato masher tend to be fluffier and lighter in texture compared to other methods of mashing, because use of the device reduces cell damage to the potato, releasing less starch.
The potato masher consists of an upright or sideways handle connected to a mashing head. The head is most often a large-gauge wire in a rounded zig-zag shape, or a plate with holes or slits. The term 'potato masher' first appeared in the diaries of keen potato breeder Lord Timothy George II of Cornwall, in 1813. Basic designs made from a single piece of wood were used in Victorian times, before the more complex modern designs which are now used. This type of wooden masher, which is effectively a large wooden pestle, is still used in Scotland and is known as a 'Potato-Beetle' or just a 'Beetle'.
Although potato mashers are most commonly used to mash potatoes, they are also used for mashing a variety of foods. They are most used in home kitchens, but may also be used in commercial kitchens. Commercial mashers are often of larger design (up to 32 inches in base width). Other common uses include mashing pumpkins and rutabagas for soup, making hummus, guacamole, baking mix, egg salad, or even purées (depending on the fineness of the ridges).
The plunger is used to push the potatoes through the holes in the body of the masher. the grip is used to hold the masher. The body of the masher is made of metal or plastic, and the plunger is made of metal. The plunger has ridges on it, which help to mash the potatoes.
Mashed Potato (dance)

The Mashed Potato is a dance move which was a popular dance craze of 1962. The dance move and mashed potato song were first made famous by James Brown in 1959 and used in his concerts regularly. It was also a dance done to songs such as Dee Dee Sharp's "Mashed Potato Time". The move vaguely resembles that of the twist, by Sharp's fellow Philadelphian Chubby Checker. The dance was first popularized internationally after being named in the lyrics of Motown's first mega-hit in the song "Do You Love Me" written by Berry Gordy Jr. and performed by The Contours in 1962.
The dance move begins by stepping backward with one foot with that heel tilted inward. The foot is positioned slightly behind the other (stationary) foot. With the weight on the ball of the starting foot, the heel is then swiveled outward. The same process is repeated with the other foot: step back and behind with heel inward, pivot heel out, and so on. The pattern is continued for as many repetitions as desired. The step may be incorporated in various dances either as a separate routine or as a styling of standard steps.
Several songs inspired by the dance were hits, including "(Do the) Mashed Potatoes" by Nat Kendrick and the Swans (with vocals by King Coleman), "Mashed Potatoes U.S.A." by James Brown, and "Mashed Potato Time" and "Gravy (For My Mashed Potatoes)", both by Dee Dee Sharp. In Australia the dance underwent a revival with Billy Thorpe and the Aztecs' version of "Mashed Potato" in 1964 and in France a song called "C'est le mashed potatoes" was performed by Johnny Hallyday in the early 1960s.
The dance was also referred to in Connie Francis' 1962 hit "V-A-C-A-T-I-O-N" ("...we'll Mashed Potato to a jukebox tune..."), "Do You Love Me" by the Contours, "Let's Dance" by Chris Montez, "Harry the Hairy Ape" a 1963 Top-20 pop and R&B novelty hit by Ray Stevens, "Land of a Thousand Dances", "Having a Party" by Sam Cooke, "Do the Strand" by Roxy Music and in Ray Charles' version of "Shake a Tail Feather". The dance is also referenced in The Orlons song "Wah Watusi". (1962)
A variation on the Mashed Potato was danced to Bobby "Boris" Pickett's novelty hit "Monster Mash", in which the footwork was the same, but "monster gestures" were made with the arms and hands.
The dance was one of the inspirations for the Exodus song "The Toxic Waltz", from their 1989 album Fabulous Disaster.
Duchess potatoes

Duchess potatoes (French: pommes de terre duchesse) consist of a purée of mashed potato, egg yolk, and butter, which is forced from a piping bag or hand-moulded into various shapes which are then baked in a high temperature oven until golden. They are typically seasoned similarly to mashed potatoes with, for example, salt, pepper, and nutmeg. They are a classic item of French cuisine, and are found in historic French cookbooks.
The first known recipe for the dish was published in La Nouvelle Cuisinière Bourgeoise in 1746. The phrase à la duchesse became an appellation in French cuisine for any dish incorporating a mashed potato/egg yolk mixture. Recipes for duchess potatoes have been published in American cookbooks since at least 1878. In her 1896 cookbook, Fannie Farmer described the creative potential of duchess potatoes, writing: "Shape, using pastry bag and tube, in form of baskets, pyramids, crowns, leaves, roses, etc. Brush over with beaten egg diluted with one teaspoon water, and brown in a hot oven." In 1902, the Boston Cooking School published a duchess potatoes recipe in its magazine. French cookbook author Auguste Escoffier described duchesse potatoes in his highly influential cookbook Le Guide Culinaire, first published in 1903.
During the Great Depression, the U.S. federal government cooperated with a dozen state agricultural agencies to improve potato breeding. The U.S. Bureau of Home Economics encouraged consumers to try less common potato dishes, such as duchess potatoes. World War II led to domestic food shortages in the U.S., especially of butter, meat and canned foods. In January 1943, first lady Eleanor Roosevelt released menus for nine family meals served at the White House. One dinner included meatloaf and duchess potatoes. In 1949, the New York Times was promoting duchess potatoes surrounding roast chicken or roast fish as an elegant but inexpensive dining alternative to beef. When Craig Claiborne graduated eighth in his class from the École hôtelière de Lausanne in 1954, his final examination included preparing fish in white wine, with velouté sauce, hollandaise sauce and duchess potatoes.
In September 1959, US President Dwight Eisenhower had a meeting with Soviet Premier Nikita Khrushchev at Camp David. The dinner included prime rib and baked red snapper. Duchess potatoes were among the side dishes. When Mohammad Reza Pahlavi, the Shah of Iran, visited Washington, D.C., in April 1962, he hosted a six-course dinner for President John F. Kennedy at the Iranian embassy. The main course was pheasant, and duchess potatoes were also part of the meal. In June 1966, King Faisal of Saudi Arabia visited Washington, D.C. President Lyndon Johnson hosted a state dinner at the White House, and the menu included filet of sole almondine, roast sirloin and duchess potatoes.
Milk toast

Milk toast is a breakfast dish consisting of toasted bread in warm milk, typically with sugar and butter. Salt, pepper, paprika, cinnamon, cocoa, raisins or other ingredients may be added. In the New England region of the United States, milk toast refers to toast that has been dipped in a milk-based white sauce.
Milk toast was a popular food throughout the late 19th and early 20th centuries, especially for young children and for the convalescent, for whom the dish was thought to be soothing and easy to digest. Although not as popular in the 2000s, milk toast is still considered a comfort food.
Food writer M. F. K. Fisher called milk toast a "warm, mild, soothing thing, full of innocent strength", and wrote, of eating milk toast in a famed restaurant with a convalescent friend, that the dish was "a small modern miracle of gastronomy". She notes that her homeliest kitchen manuals list it under "Feeding The Sick" or "Invalid Recipes", arguing that milk toast was "an instinctive palliative, something like boiled water". Fisher also notes that for true comfort, a ritual may be necessary, and for "Milk Toast people", the dish used may be foolishly important. Her favorite version of milk toast has the milk mixed 50/50 with Campbell's condensed cream of tomato soup in a wide-lipped pitcher called a boccalino, from Italian Switzerland.
Milk toast is a dessert that is served in Asian milk tea cafes. It consists of thick, enriched toasted white bread with condensed milk on top. It is called shahi tukda (Bengali: শাহী টুকরা) in Bangladesh and India and is occasionally served at gatherings. The topping is often infused with cardamom and other spices.
A traditional Scandinavian dish similar to milk toast is called soll in Norwegian and bryta in Swedish. It consists of broken flatbrød (wafer-thin, crisp bread), tunnbröd or dry bread served in a bowl of cold milk (often filmjölk) and sweetened with sugar. This was an everyday dish for peasants in the countryside, especially served as a simple supper in the evening and was sometimes served as breakfast with warmed milk during the winter.
Popara is a dessert similar to milk toast which can be served at any time of the day. It is often made with fresh warm milk and day-old bread.
Milk toast's soft blandness served as inspiration for the name of the timid and ineffectual comic strip character Caspar Milquetoast, drawn by H. T. Webster from 1924 to 1952. Thus, the term milquetoast entered the language as the label for a timid, shrinking, apologetic person.
In the American television series Leave It to Beaver, Ward, Wally, and Beaver eat milk toast when Aunt Martha visits in the episode “Beaver’s Short Pants”.
Tabak maaz

Tabak Maaz (Kashmiri pronunciation: [/təbək mɑːz/]), is a traditional Kashmiri dish made from lamb ribs, simmered in milk and spices, and then fried to perfection. It is a celebrated part of Kashmiri cuisine, often served during special occasions, festivals, and as part of the traditional multi-course meal known as Wazwan.
The preparation of Tabak Maaz involves a meticulous process to achieve its signature tender texture and rich flavor. The key ingredients include lamb ribs, ghee (clarified butter), and a blend of aromatic spices such as cardamom, black cardamom, cloves and garlic.
Ọgba Ogbunike

Ọgba Ogbunike dị na Ogbunike, Anambra State, ndịda ọwụwa anyanwụ Nigeria.
N'ịbụ nke dị na ndagwurugwu nke oké ọhịa mmiri ozuzo kpuchiri, ndị obodo ahụ ejirila ya mee ihe kemgbe ọtụtụ narị afọ, ndị ọ nwere ihe pụrụ iche ime mmụọ. Ihe ime mmụọ a ka pụtara ìhè, dịka a na-eme emume "Ime Ogba" kwa afọ iji cheta nchọpụta nke ọgba ndị ahụ.
Na-agbadata na ndagwurugwu ebe ọgba ndị ahụ dị bụ ụzọ dị ogologo nke nwere ihe dị ka nzọụkwụ 317 a sịrị na Gọọmentị Anambra State wuru ya n'etiti afọ 90. Ndị nleta ga-ewepụ akpụkpọ ụkwụ ha tupu ha abanye n'ọgba, dịka omenala si dị.
Ọgba ahụ nwere nnukwu ihe owuwu nwere nnukwu oghere nke dị ihe dị ka 5m n'ịdị elu, 10m n'obosara na 30m n'ogologo n'ọnụ ụzọ. E nwere ọwa iri n'ime ụlọ ahụ na-eduga n'akụkụ dị iche iche. N'ime ọwa mmiri ahụ bụ nnukwu ụlọ na ọwa mmiri ndị ọzọ dịgasị iche iche, ụfọdụ n'ime ha jikọtara ọnụ. Ọgba ndị ahụ nwere nnukwu ìgwè ụsụ dị iche iche. E nwere iyi na mmiri n'ebe dị iche iche. Otu iyi si n'otu n'ime ọwa mmiri ahụ na-asọba n'osimiri na-asọ ngwa ngwa (River Nkissa). N'ebe osimiri na iyi ahụ na-ezukọ, mmadụ nwere ike ịnụ mmiri na-ekpo ọkụ site na ọgba na mmiri oyi nke osimiri. N'akụkụ akụkụ a nke osimiri ahụ bụ ala tebụl nke ihe dị ka square mita 5 nke ndị ọbịa na ọgba ahụ ji mee ihe dị ka ebe ntụrụndụ. Mpaghara dị nso n'ọgba ndị ahụ ruo ihe dị ka mita 200 bụ ụdị ahịhịa dị n'oké ọhịa. Ebe ahụ nwere ókèala zuru ezu (20 hekta) iji chebe ụkpụrụ ya site na mmetụta nke mmegide mmadụ.
6.906069
Ndepụta nke Ebe Nketa Ụwa na Naịjirịa

Ebe United Nations Educational, Scientific and Cultural Organisation (UNESCO) bụ ebe ihe nketa ụwa dị mkpa maka omenala ma ọ bụ ihe nketa okike dị ka akọwara na UNESCO World Heritage Convention, nke e guzobere na 1972.[1]. Nigeria nabatara mgbakọ ahụ n'October 23, 1974, na-eme ka saịtị akụkọ ihe mere eme ya nwee ike itinye na ndepụta ahụ. Dịka nke 2023, Nigeria nwere saịtị ihe nketa ụwa abụọ.[2]
Templeeti:Lists of World Heritage SitesTempleeti:Nigeria topics
Nsụda Mmiri

Awhum Wọtafọlụ dị na ímé mpaghara obodo dina obodo Awhum nke di na okpúrù ọchịchị ime obodo Udi , Enugu Syeeti, Naijiria . A na-emepụta mmiri mmiri Awhum site na nnukwu mpụta nkume granite nwere mmiri na-asọ n'elu na-akpụ iyi. Akụkụ ụfọdụ nke nsụda mmiri na-ekpokarị ọkụ site n'oge. Mmiri mmiri Awhum dị mita iri atọ n'ịdị elu ma dị nso na ebe obibi ndị mọnk Awhum .
A na-ekwu na mmiri a na-agwọ ọrịa. O(nwere ike ịgwọ ọrịa) ma nwee ike ịchụpụ ihe ọjọọ ebe ọ bụla a fesara ya. Ọ na-ewe ihe dịka nkeji iri anọ na ise site n'ebe a na-adọba ụgbọala ruo ọdịda. Ebe ahụ dị mma karịsịa maka njem nlegharị anya okpukperechi.
Wọtafọlụ Awhum bụkwa ebe ndị njem nlegharị anya na Naịjirịa .
Ebe ọ bụ na ọgba ahụ dị kemgbe ogologo oge, amabeghị ebe ọ si malite. N'oge agha obodo Naijiria, ndị mmadụ chọrọ nchekwa n'ime ọgba ahụ n'ihi na bọmbụ enweghị ike ịkwatu ya. Ndị omenala na-elekọta ebe ahụ tupu ndị mọnk abịarute na afọ 1975. [1]
Nne anyị dị asọ nke Mount Calvary Monastery, òtù Katọlik dị nso, na-elekọta ọgba mmiri ahụ n'agbanyeghị na ọ bụ nke obodo Awhum.
Ndị ọbịa n'ọgba na mmiri Wọtafọlụ (ewezuga ndị obodo) ga-akwụrịrị ụgwọ tupu ahapụ ha ịbanye.
Ndị ọbịa na ọgba ahụ nwere ike ịgbazite ụlọ n'ime ebe obibi ndị mọnk maka ego dị puku abụọ kwa abalị. Dị ka onye ọrụ nchekwa siri kwuo, ezumike dị ka ekeresimesi na Ista na-ahụkarị ndị mmadụ na-eleta ebe obibi ndị mọnk. [2]
Anezi Okoro

Anezi Okoro bụ onye edemede Naijiria na onye ọrụ ahụike (1929-2024). Anezi Okoro dọkịta A maara ya nke ọma maka akwụkwọ akụkọ ya nke afọ 1972 One Week One Trouble . Otu Izu Otu Nsogbu
A mụrụ Anezi na Arondizuogu nke Imo Steeti, Naịjirịa na 1929. Arondizuogu Imo Steeti Nigeria
Dr. Okoro gụrụ akwụkwọ sekọndrị na Methodist College, Uzuakoli, Abia State, Nigeria.
Anezi rụrụ ọrụ dị ka dọkịta na-awa ahụ n'ụlọ, University College Hospital, Ibadan, site na 1957 ruo 1959. Ọ malitere ọrụ ya dị ka onye nkuzi na 1975 dị ka prọfesọ nke ọgwụ, Mahadum Naịjirịa, Nsukka. Mahadum nke Naijiria Ọ bụ onye isi oche nke African Association for Dermatology site na 1986 ruo 1991. Onye nduzi, Nigerian National Petroleum Corporation na Lagos site na 1977 ruo 1981. Ụlọ Ọrụ Naịjirịa Naịjirị Ọ bụ prọfesọ nleta, Medical College of Georgia, Augusta na 1987, na Mahadum Minnesota, Minneapolis, 1988, Mahadum King Faisal, Dammam Saudi Arabia dị ka prọfesor nke dermatology site na 1989 ruo 1995. Medical College of Georgia Mahadum nke Minnesota Minneapolis King Faisal Mahadum Dammam Saudi Arabia
Ọnọdụ ihu igwe na-ekpo ọkụ

mgbaàmà nke ihu igwe udu mmiri (nke a na-akpọ mgbe ụfọdụ dị ka sub-equatorial, ihu igwe igwe ma ọ bụ oke mmiri ozuzo na ikuku ikuku ) bụ ụdị ihu igwe nke dabara na ngalaba nhazi ihu igwe nke Köppen Am . Ọnọdụ ihu igwe nke udu mmiri na-enwe oke mpaghara 18 kwa ọnwa n'afọ ọ gbasara n'afọ na oge ọkọchị. [1] : 200–1 Ihu igwe udu mmiri na-ekpo ọkụ bụ ihu igwe etiti dị n'etiti ihu igwe Af (ma ọ bụ oke ọkụ mmiri ozuzo ) na drier Aw (ma ọ bụ ihu igwe savanna ụdị ).
tropical monsoon climate's driest month has on average less than 60 mm, but more than 100 − ( T o t a l A n n u a l P r e c i p i t a t i o n ( m m ) 25 ) {\textstyle 100-\left({\frac {Total\ Annual\ Precipitation\ (mm)}{25}}\right)} . This is in direct contrast to a tropical savanna climate, whose driest month has less than 60 mm of precipitation and also less than 100 − ( T o t a l A n n u a l P r e c i p i t a t i o n ( m m ) 25 ) {\textstyle 100-\left({\frac {Total\ Annual\ Precipitation\ (mm)}{25}}\right)}
100 − ( T o t a l A n n u a l P r e c i p i t a t i o n ( m m ) 25 ) {\textstyle 100-\left({\frac {Total\ Annual\ Precipitation\ (mm)}{25}}\right)} of average monthly precipitation. In essence, a tropical monsoon climate tends to either have more rainfall than a tropical savanna climate or have less pronounced dry seasons. A tropical monsoon climate tends to vary less in temperature during a year than does a tropical savanna climate. This climate has a driest month which nearly always occurs at or soon after the winter solstice..
A na-ahụkarị udu mmiri oyi na Africa (West na Central Africa), Asia (South na Southeast Asia), etiti South America na Central America. Ọnọdụ ihu igwe a na-emekwa na mpaghara Caribbean, North America, na ugwu Australia.
.Isi ihe na-achịkwa ihu igwe udo mmiri bụ ya na mgbasa nke udu mmiri . Udu mmiri bụ odi n'oge n'elele ikuku. N'Eshia, n'oge ọkọchị (ma ọ bụ oge anwụ na-achasi ike) ikuku nke dị n'ikpere mmirika (ikuku na-esi n'oké osimiri na-aga n'ala). N'oge "oyi" (ma ọ bụ obere oge anwụ) ikuku ikuku nke dị n'elu osimiri (ikuku na-esi n'ala na-aga na mmiri) na-e nyocha. Mgbanwe na ụmụ bụ n'ihi na ụzọ dị na ụzọ mmiri na ala akụ.
Ụdị mgbanwe na agbanwe nke na- mmetụta oge mmiri mmiri na-emekwa n'Africa n'agbanyeghị na ọ na-iche iche na otu o si arụ na Eshia. N'ime oge anwụ na-achasi ike, mpaghara mpaghara nke etiti (ITCZ) na-ebute mmiri mmiri. N'ime oge anwụ dị ala, ebe ebe dị elu na-ahụ ọnọdụ akọrọ. Ọnọdụ ihu igwe udu mmiri nke Africa, na America maka nke ahụ, na-ịchọ n'ụdị oke osimiri.
Ụgbọelu Tropical Ista

Tropical Easterly Jet (jet stream) bụ okwu ihu igwe na-ezo aka n'ikuku ọwụwa anyanwụ nke dị n'elu nke na-amalite na ngwụcha June ma gaa n'ihu ruo mbido ọnwa Septemba. Mmiri ikuku a siri ike nke na-etolite n'elu ikuku n'oge mmiri ozuzo nke Eshia dị na 15°N, 50-80°E ma gbasaa site na South-East Asia ruo Africa. Mmepe kachasị ike nke jet ahụ dị ihe dị ka kilomita irí na ise (9 mi) n'elu elu ụwa na ọsọ ifufe rúrú mita irí anọ kwà sekọnd (140 km / h; 89 mph; 78 ) n'ofe Oké Osimiri India.
Ndị na-eme nchọpụta India bụ P. Koteshwaram na P.R. Krishnan nyéré ókwú a bụ ụgbọ elu ọwụwa anyanwụ n'afọ 1952 Tropical Easterly Jet (TEJ) malitere ịdị ngwa ngwa mgbè Sub Tropical Jet (STJ) gbanwere gaa N'ébé ugwu nke Himalayas (mmalite June).
Tropical Easterly Jet na-esi n'ébé ọwụwa anyanwụ gaa n'ébé ọdịda anyanwụ n'elu Peninsular India na kilomita itoolu ruo iri na abuo (6 ruo 7 mi) na n'elu mpaghara Northern Africa.
Ọdịdị nke TEJ na-ebute mgbanwe nke usoro ikuku ikuku dị n'elu (mgbanwe nrụgide dị elu na nrụgide dị ala) mà na-eduga na mbido ngwa ngwa nkè mmiri ozuzo.
Nchọpụta ndị e mèrè n'ogè na-adịbeghị anya kpughere na ike na ogologo ógé nke okpomọkụ nke Tibetan Plateau nwèrè mmetụta kpọmkwem na oke mmiri ozuzo na India site na mmiri ozuzo.
Mgbè okpomọkụ nke ikuku n'oge okpomọkụ na Tibet nọgidere na-adị elu ruo ogologo ógé, ọ na-enyere áká n'ịkwalite ụgbọ elu ọwụwa anyanwụ ma na-akpata nnukwu mmiri ozuzo na India.
Ụgbọ elu nké ọwụwa anyanwụ anaghị adị ma ọ bụrụ na snow dị n'elu Tibet Plateau anaghị agbaze n'ihi na nkè a na-eme ka okpomọkụ Tibet ghàrà ịdị ike. Nké a na-egbochi mmiri ozuzo na India.
Ya mèrè, afọ ọ bụla nke nnukwu snow na Tibet ga-esochi afọ nké mmiri ozuzo na-adịghị ike na obere mmiri ozuzo.
Tropical night

A tropical night bụ okwu a na-eji n'ọtụtụ mba Europe akọwa ụbọchị mgbè okpomọkụ anaghị ada n'okpuru Celsius iri abụo (68.0 ) n'ogè abalị. A na-eji nkọwa a eme ihe na mba ndị gụnyere United Kingdom, Republic of Ireland, Spain, Sweden, Norway, Netherlands, Germany, Finland, Lithuania, Latvia, Hungary, Serbia na Croatia. Na United States n'ụzọ dị íchè, a na-eji ókwú ahụ bụ "abalị na-ekpo ọkụ" eme ihe mgbè okpomọkụ anaghị ada n'okpuru Celsius iri abụọ (80.6 ) na steeti Gulf na Atlantic.
A na-ahụkarị abalị ndị na-ekpo ọkụ n'ogè oke okpomọkụ ma na-emekarị n'oké osimiri, ụsọ mmiri nà ọdọ mmiri. A na-echekwa okpomọkụ na mmiri n'ogè anwụ na-acha ma na-ekpo ọkụ n'ehihie, nke a na-ewepụta n'abalị ma mee kà okpomọkụ abalị dị elu.
Ụlọ ọrụ Met bidoro ịchọpụta 'abalị okpomọkụ' n'afọ 2018. A naghị emezu ụkpụrụ a ugboro ugboro, na afọ iri atọ n'etiti 1961 na 1990 na-ahụ abalị 44 na-ekpo ọkụ, ọtụtụ n'ime ha metụtara oge okpomọkụ nke afọ 1976 na 1983. Site na 1991 ruo ụbọchị iri na abuo n'ọnwa Ọgọst 2020, e dekọrọ abalị iri asatọ na anọ dị otú ahụ, ébé iri abụọ na otu n'ime ha mèrè kemgbe afọ 2008. E dekọrọ abalị ise nke nọrọ n'elu 20 °C na 2018, na anọ na 2019. Ka ọ na-erule n'abalị iri na otu n'ọnwa Ọgọstụ afọ 2020, edekọla abalị anọ nke okpomọkụ maka afọ ahụ, otu n'ọnwa Juun June na atọ na August.
N'oge okpomọkụ nke July 2022 , a kọrọ na abalị okpomọkụ e dekọrọ n'otu abalị site n'ubochi irí na asatọ ruo iri itoolu n'ọnwa Julaị bụ nke kachasị ọkụ na ndekọ, ebe okpomọkụ n'ọtụtụ akụkụ nke mba ahụ adaghị n'okpuru 25 °C. E debere abalị kachasị ọkụ na 18 July 2022 na Croydon na-eru 25.9 °C na-emebi ndekọ gara aga nke 23.9 °C.
Na Croatia, a na-akpọkarị ihe omume a 'abalị na-ekpo ọkụ' (Croatian: ),: 32 ma bụrụkwa tropska noć ('abalị na-okpomọkụ'). 'N'abalị na-ekpo ọkụ' (vrlo topla noć) na-eme mgbè okpomọkụ dị n'elu 25 °C (77.0 ) n'otu abalị. N'oge okpomọkụ, abalị ndị na-ekpo ọkụ na-eme mgbè niile n'akụkụ oké osimiri n'oge ok okpomọkụ. N'afọ 1961, e nwèrè nkezi nke abalị irí ruo irí abụọ n'ọnwa n'ogè ọkọchị n'akụkụ oké osimiri: 32 mànà ihe na-erughị otu kwà afọ n'ọtụtụ mpaghara Croatia: 41 Otú ọ dị, ha abụrụla ihe a na-ahụkarị na Zagreb kemgbe afọ 2000. N'ime afọ 1990 na 2014, Zagreb dekọrọ mmụba nke abalị 19.5 ọzọ na-ekpo ọkụ kwa afọ iri. N'ọnwa Ọgọstụ 2018, ụlọ ọrụ na-ahụ maka ihe ndị na-ahụ anya na Zagreb Grič debanyere aha abalị iri abụọ na anọ nke okpomọkụ, na-emeri ihe ndekọ gara aga site na 2003.
Na Ireland, a hụrụ abalị abụọ na-ekpo ọkụ na Valentia Observatory na County Kerry n'oge oke okpomọkụ n'ọnwa Julaị 2021. Nke a bụ ógè mbụ e dekọrọ abalị abụọ na-ekpo ọkụ n'usoro na Ireland.
Global Atmospheric Research Program

Global Atmospheric Research Program bụ mmemme nyocha mba ụwa afọ iri na ise nke World Meteorological Organization na International Council of Scientific Unions duziri. Ọ malitere n'afọ 1967 ma hazie ọtụtụ nnwale dị mkpa gụnyere GARP Atlantic Tropical Experiment n'afọ 1974 na Alpine Experiment (ALPEX) n'afọ 1982. Nnyocha ya n'ọhịa nyèrè aka mee ọganihu dị ịrịba ama na meteorology ọkachasị ikwe ka ọganihu buru ibu na Nkọwa Ọnọdụ Ọnọdụ.
Amaoba

Templeeti:Infobox settlement Amaoba bụ obodo Oboro na Ikwuano Local Government Area nke Abia State, Nigeria. O nwere obodo nta abụọ na-achị onwe ha, ya bụ Amaoba Ime na Amaoba Ikputu. Abaa Ukwu, Amaoba Ime, na Ikputu Oboro bụ obodo atọ na-achị onwe ha nke Amaoba. Ọ dị kilomita 13 site n'isi obodo steeti ahụ, Umuahia.
Ndị okenye obodo ahụ mere ka o doo anya na ogologo oge gara aga, e nwere otu nwoke aha ya bụ Odugbo Ajonu, onye ezinụlọ ya na otu okenye sere okwu, bụ Mazi Odugbo n’Alayi dị nso n’Uzuakoli wee bịa biri n’otu akụkụ ala a mara ugbu a. dika Oboroland. Ọ gawara ya na nwanne ya nwoke nke nta bụ Mazi Idima, onye kpebiri ibi na Abam ugbu a ebe ọ zutere chi nke ya. Mazi Odugbo Ajonu amuru dika dike na-alụ agha n'agbanyeghi onye ikwu ya, ya mere ndi ikwu ya chupuru ya n'Alayi. Mgbe mbụ ọ banyere n’Oborọland, ọ mụrụ nwa mbụ ya, kpọọ ya Eme Aba, ọ ka na-atụkwa anya agha ndị ọzọ. (ya bu Amaoba ugbua, ndi no na Olori). Ya na nwunye ya, ọ mụrụ Mazi Akputu ka ọ bụrụ 'Ikputu' ugbu a bụ nwa ya nwoke nke abụọ.
Mgbe ndị agbata obi ya dị nso na ndị dị anya na-enweghị ike ibu mwakpo agha ọ na-atụghị anya ya, a manyere ya n'ebe ọzọ na-enweghị, ebe ahụ ọ mụrụ Mazi Ututu (Izuzu Ututu). Akpọrọ Ututu aha 'Oru' nke akpọrọ aha Ndioru dị ugbu a.
Mazi Odugbo Ajonu mụkwara Mazi Eme Agwara ugbu a na Umuogwara Nnono, Mazi Ebula Ọgụ ugbu a Ogbuebulle, Mazi Awuru Ogu, ugbu a Umu Awuru na Ibere na Mazi Odu, ugbu a Lodu na Ibeku.
Ụlọ agha (chi) nke dị ugbu a dị na Amaoba Ime nke aha ya bụ Agbala ka e jidere n'oge nnukwu agha dị n'etiti Amaoba na ụmụnne ya megide ndị Umuchichi oge ahụ. Mgbe e meriri Umuchichi wee weghara, chi agha ha (Agbala) ka ewegharakwa n'Amaoba. N'oge ahụ, mba Oboro niile bi na Olori, ebe mmiri na-adịghị.
N'oge Mazi Eme Aba nọrọ na Olori, ọ mụrụ Mazi Umo, Ulu na Ohia n'okpuru otu nwunye, ma mụọ Mazi Otugh, Okele na Ika n'okpuru obere nwunye. Ndaeri, Umuohia bụ akụkụ na akụkụ nke Umu Umo.
'Ikputu' sitere na 'Akpautu' nke pụtara onye na-adịghị agbaso ndụmọdụ nke ndị ọzọ. Ikputu bụ otu nne na Amaoba Ime. Ikputu bụ onye mbụ a chụpụrụ na Olori tupu Amaoba Ime. O mere na a chọtara ehi nke otu Mazi Agbaike nke Ikputu na Anya Ikputu n'otu ụzọ ahụ a chọtara Ehi Mazi Adindu nke Amaoba Ime na Odokiri. E wepụrụ Ikputu n'akụkụ mmiri.
Mazi Akputu mụrụ ụmụ nwoke atọ; Ukala (Azukala), Etiti (Etiti Ulo) na Enwe (Umu Enwe). Ụbọchị ahịa ha bụ Orie Uku Ha lekọtara chi Amaoba aha ya bụ Ikenga.
Obodo abụọ ahụ (Amaoba Ime & Amaoba Ikputu) nwere obodo nta 9 jikọtara ọnụ.
-Amaoba Ikputu (3 obodo nta)
-Amaoba Ime (6 obodo nta)
Cairns Aquarium

$54 nde, 7,800 m (25,600 ft), ụlọ ọrụ atị dị na Queensland nwere tankị 71, 1,800,000 L (480,000 US gal) tank nke oke, tank mmiri mmirika ukwuu nke Australia nwere 400,000 L (110,000 US miri) , mmiri mmiri miri emi na tankị ihi mmiri izizi nke ụwa
Ọ bụ n'ime aquarium ole na ole iji ụdị ụdị ndị nọ n'ihe ize ndụ ma ọ bụ ikeghị ahụ dị ka ihe nleba anya osisi emerald, nduru Jardine River, pipefish riboned, sawwater sawfish na scalloped hammerhead shark. .
Aquarium bụkwa ebe nyocha na ebe mmụta na-emekọrịta ihe ma bụrụkwa ebe obibi nke Cairns Turtle Rehabilitation Center.
Na 2018, aquarium meriri ihe nrite Master Builder Queensland maka oru ngo nke afọ na ihe nrite maka ihe ntụrụndụ ihe karịrị $ 10 nde.