davidanugraha/M4-RAG huggingface dataset:
Chilean toaster

The Chilean toaster (tostador chileno) is a kitchen appliance created in Chile around the 1920s and popularized from the 1950s onwards. It is an appliance usually used in gas stoves and is one of the traditional kitchen utensils of Chile, making it a characteristic part of its popular culture; among the foods that are usually heated or prepared using a Chilean toaster are bread (especially marraqueta), humitas, sopaipillas and rice. In Italy there is a variation known as brustolina.
At the end of the 19th century, there were tin toasters in countries in the northern hemisphere, which, unlike the Chilean toaster, had a completely flat surface under the grill. An example of this can be seen in a mail order catalogue published in Cleveland in 1893.
The Chilean toaster was created around 1920 by craftsmen who designed a tin appliance with holes in its surface, attached to a wire that served as a handle and that was used to heat food on the stoves of kitchens used in the Chilean countryside, serving as a heat diffuser. One of its characteristics is its folding handle, which allows for better storage, and its handle that has been made from different materials, including metal, wood or plastic.
Among the advantages of the Chilean toaster is that it can be used to heat any type of food placed on its surface, especially bread, since electric toasters generally only accept thin slices of bread, which contrasts with the varieties consumed in Chile such as marraqueta or hallulla.
Since 1950, the Chilean toaster began to be mass produced, mainly through the company Virutex Ilko, which developed a special robot that makes the utensils, using in 2010 twenty tons of tinplate and 100 kilometers of galvanized wire each month to make one million toasters each year; by 2022 production was 20,000 toasters per month. In addition to national production, Virutex Ilko exports toasters to countries such as Mexico, Argentina, Peru, Ecuador, Costa Rica and Colombia; in the latter country it is known as "arepa toaster" (tostador de arepas), while in Spain it is known as "gas toaster" (tostador para gas).
Basting (cooking)

Basting is a cooking technique that involves cooking meat with either its own juices or some type of preparation such as a sauce or marinade, such as barbecue. The meat is left to cook, then periodically coated with the juice.
Prominently used in grilling, rotisserie, roasting, and other meat preparations where the meat is over heat for extended periods of time, basting is used to keep meat moist during the cooking process and also to apply or enhance flavor. Improperly administered basting, however, may actually lead to the very problem it is designed to prevent: the undesired loss of moisture (drying out) of the meat.
If not compensated by countermeasures, the opening of the oven door and the resulting loss of temperature and moisture content of the air circulating inside can lead to increased evaporation from the meat surfaces.
Other alternatives include allowing extended cooking time, administering increased amounts of juices, coating the meat with moisture rich fruits or fat-rich cuts, such as bacon, or actual fat, place moisture rich fruits and vegetables around the cooking meats, and if possible, using a convection oven.
This is a type of cooking usually recommended for dishes that generally taste mild, but are served with sauces that provide complementing or overpowering flavor to them, for example chicken chasseur.
Tramontina

Tramontina is a family-run Brazilian metallurgical company founded in 1911 by italian immigrant Valentin Tramontina. The company manufactures cutlery, cookware, home appliances, and tools for agriculture, gardening, industrial work, automotive maintenance, civil construction, and electrical repair. It's the most traditional cutlery in Brazil and the largest company of such nature in the Americas. It's headquartered in the city of Carlos Barbosa, Rio Grande do Sul. It has about 10,000 employees and it's present in 120 countries.
The company was founded in 1911 by Valentin Tramontina, the son of Italian immigrants from the village of Poffabro, town of Frisanco, in the Friuli region of northeast Italy. The current president is Clovis Tramontina.
Today Tramontina is one of the most important companies of southern Brazil, having ten factory plants around Brazil, eight in Rio Grande do Sul, in the cities of Carlos Barbosa, Farroupilha, and Garibaldi, one in Belém, Pará, and the other in Recife, Pernambuco.
The company currently produces more than 22,000 items, intended for different segments. The company has a strong presence also in the international market, exporting to over 120 countries. The organization of the plants are given as follows:
In the domestic market, the company has six distribution centers – in Barueri, Belém, Carlos Barbosa, Goiânia, and Salvador, and four Regional Sales Offices – in Belo Horizonte, Curitiba, Porto Alegre, Recife, and Rio de Janeiro.
The company has two retail stores in Rio Grande do Sul assembled exclusively with brand products, in the city of Carlos Barbosa and another in Farroupilha.
In 2013, Tramontina opened its first concept store in the city of Rio de Janeiro, the T store. The city was chosen, according to Clovis Tramontina, president of the company, due to its hosting of international proportion such as the 2014 FIFA World Cup and the 2016 Summer Olympics. According to him, the store will be a kind of laboratory where products will be offered first-hand to customers. In 2015, a second store in Brazil was inaugurated in Salvador, and the first outside Brazil was opened in Santiago, Chile.
Outside of Brazil, Tramontina has distribution and sales offices in South Africa, Germany, Australia, Chile, Uruguay, Argentina, China, Singapore, Colombia, the United Arab Emirates, Ecuador, the United States, Honduras, Mexico, Nigeria, Panama, Peru, Russia, the United Kingdom and Trinidad and Tobago.
Tramontina has over 10,000 workers worldwide.
Tramontina also sponsors Carlos Barbosa's Futsal team Associação Carlos Barbosa de Futsal (ACBF), the largest team in Brazil.
Teppanyaki

Teppanyaki (鉄板焼き, teppan-yaki), often called hibachi (火鉢, "fire bowl") in the United States and Canada, is a post-World War II style of Japanese cuisine that uses an iron griddle to cook food. The word teppanyaki is derived from teppan (鉄板), the metal plate on which it is cooked, and yaki (焼き), which means grilled, broiled, or pan-fried. In Japan, teppanyaki refers to dishes cooked using a teppan, including steak, shrimp, okonomiyaki, yakisoba, and monjayaki.
Teppan are typically propane-heated, flat-surfaced, and are widely used to cook food in front of guests at restaurants. They are commonly confused with the hibachi barbecue grill, which is called shichirin in Japanese, and has a charcoal or gas flame and is made with an open grate design. With a solid griddle-type cook surface, the teppan is capable of cooking small or semisolid ingredients such as rice, egg and finely chopped vegetables.
The originator of the teppanyaki-style steakhouse is believed to be Shigeji Fujioka of the Japanese restaurant chain Misono. The restaurant claims to be the first to introduce the concept of cooking Western-influenced food on a teppan in Japan, in 1945. They soon found the cuisine was less popular with the Japanese than it was with foreigners, who enjoyed both watching the skilled maneuvers of the chefs preparing the food and the cuisine itself, which is somewhat more familiar than more traditional Japanese dishes. As the restaurants became more popular with tourists, the chain increased the performance aspect of the chef's preparation, such as stacking onion slices to produce a flaming onion volcano.
Another piece of equipment in the same family is a flattop grill, consisting of a flat piece of steel over circular burners and typically smaller and round, like a Mongolian barbecue.
Typical ingredients used for Western-style teppanyaki are beef, shrimp, scallops, lobster, chicken and assorted vegetables. Soybean oil is typically used to cook the ingredients.
Japanese-style teppanyaki may also use noodles (yakisoba) or cabbage with sliced meat or seafood (okonomiyaki), which are cooked using vegetable oil, animal fat, or a mixture. In Japan, many teppanyaki restaurants feature Kobe beef or Wagyu beef.
Side dishes of mung bean sprouts, zucchini (courgettes) (though this is not a popular vegetable in Japan and rarely found in that market), garlic chips (crisps), or fried rice usually accompany the meal. Some restaurants provide sauces in which to dip the food. In Japan, only soy sauce is typically offered.
In the United States, teppanyaki (more commonly known as hibachi) was made famous by the Benihana restaurant chain, which opened its first restaurant in New York City in 1964. Benihana and other chains of teppanyaki restaurants continue to place an emphasis on the chef performing a show for the diners and continuing to introduce new variations and tricks. The chef might juggle utensils, flip a shrimp tail into their shirt pocket, catch an egg in their hat, toss an egg up in the air and split it with a spatula, or flip flattened shrimp pieces into diners' mouths.
Hell's Kitchen (American TV series) season 17

The seventeenth season of the American competitive reality television series Hell's Kitchen (officially known as Hell's Kitchen All Stars) premiered on Fox on September 29, 2017, and concluded on February 2, 2018. Gordon Ramsay returned as host and head chef, while British MasterChef judge James "Jocky" Petrie debuted as the Blue Team's sous-chef, replacing Aaron Mitrano, and Christina Wilson returned as the Red Team's sous-chef, replacing Andi Van Willigan-Cutspec. Marino Monferrato returned as maître d'.
The season was won by season 14 semifinalist Michelle Tribble, with season seven semifinalist Benjamin Knack finishing second and season 14 fifth-place finisher Nick Peters Bond placing third.
The season was cast in January 2017.
This is the first season in Hell's Kitchen history to have an all-star edition as 16 former contestants, all of whom earned a black jacket during their original appearances, returned to compete once again (also their first time since season eight returned to 16 contestants instead of 18). It is also the first season to have a theme, which each subsequent season would do from this point on (in the tradition of the first 40 seasons of Survivor).
16 returning chefs competed in Season 17.
Lauk asin

Lauk asin nyaéta lauk cai atawa lauk laut beunang nguyahan anu terus dipoé nepi kagaring, cara ngaleungitkeun asinna lauk asin kudu dikeueum ku ciuyah haneut kuku lilana kurang leuwih satengah jam terus dibersihkeun ku cai biasa, terus dipoé deui.
Mimitina urang kudu bisa milih lauk anu masih seger kénéh, ku sabab kualitas lauk bakal nangtukeun mutu produk hasil lauk asin anu hadé. Bahan baku nyieun lauk asin bisa dikolompokeun jadi 2 bagian lauk anu ukurana:
Lauk anu ukurana gedé kudu disiit sangkan bersih tina sisitna, asang, eusi beuteung jeung dibelah sapanjang garis tonggongna kaarah beuteung (tapi teu nepi ka beulah dua). Bagian anu masih kandel dibeulah sisina, lamun anu dipakéna lauk anu ukurana sedeng, bisa dibeulah atawa henteu ogé, sedengkeun lauk anu ukuranan leutik cukup dikumbah ku cai nu bersih.
Lauk anu geus diprosés maké uyah sangkan awét ku sabab uyah bisa maéhan bakteri nu nyababkeun lauk jadi buruk, ku sabab kitu uyah diperlukeun pisan dina nyieun lauk asin. Uyah anu dipaké nyaéta uyah dapur (NaCl) murni, artina uyah anu loba miboga kandungan NaCl.
Kandungan giji 100 gram lauk asin di antaran lauk bandeng miboga protéin 20 gram, lemak 4,8 gram, jeung zat beusi 2 gram. Lauk gabus anu garing miboga kandungan protein 58 gram, lemak 4 gram, zat besi 1 gram. Lauk kembung miboga protein 22 gr, lemak 1 gr, jeung zat bezi 1 gr. Kerang miboga kandungan protein 13,8 gr, lemak 3,8 gr, jeung zat besi 1,1 gr. Kitu ogé sarua saperti sajumlahing lauk laut olahan, saperti lauk asin miboga kandungan protein 42 gr, lemak 1,5 gr, jeung zat beusi 2,5 gr. Sardén miboga kandungan protéin 21,1 gr, lemak 27 gr, jeung zat besi 3,5 gr. Lauk teri garing kandungan protein 33,4 gr, lemak 3 gr, jeung zat besi 3,6 gr. Lobana kandungan giji dina lauk, utamana lauk laut loba gunana pikeun kaséhatan. Salain ti éta kandungan asam omega 3 dina lauk laut miboga mangpaat pikeun nyingkahan sajumlahing panyakit degeneratif, saperti jantung, penyumbatan pembuluh darah, kangker, jeung hipertensi. Ku cara loba ngadahar lauk sacara tuluy-gumuluy, terbukti bisa nyingkahan dampak goréngna panyakit jantung.
Numutkeun ahli gizi, ngadahar lauk 30 gram dina sapoé, bisa nyingkahan maot alatan panyakit jantung nepi ka 50 persen. Tapi dina ngadahar lauk urang kudu merhatikeun paktor distribusinya. Artina, kuat heteuna éta asin biasana sakeudeung. Jadi kudu buru-buru di konsumsi dina kaayaan seger kénéh. Kitu ogé sarua jeung ngadahar lauk asin saperti teri jeung sardén. Aya pananlungtikan yén olahan lauk sacara tradisional saperti nyieuna lauk asin, osok teu higienis. Ku sabab nalika ngolahna atawa nalika moékeun éta asin osok kaenteupan laleur. Salain ti éta asin anu geus dimasak kandungan asam lemak omega 3 bakal rusak dina prosés ngagoréngna lauk asin, alatan masak asin dina suhu 80 derajat celsius atawa leuwih anu ngabalukarkeun ngurangan kandungan gizi dina lauk. Ku sabab kitu sangkan teu ngaleungitkeun kandungan dina lauk, nalika ngagoréng lauk ulah leuwih ti suhu 80 darajat.
Lulumpang

Lulumpang nyaéta ngaran parabot dapur paranti nutu atawa ngabebek bungbu, kopi, cabé, nipung, nyieun adonan, jeung sajabana . Lulumpang bisa dipaké atawa digunakeun di mana aya halu pikeun nutuna ku lantaran halu jeung lulumpang mangrupa sapasang pakakas. Bisa ogé dipaké nutu Paré meunang méré sihan tina gagangna (ngaguguran) tuluy dipoé nepika garing bisa ditutu maké lulumpang pikeun mesék kulitna sok disebut huut sangkan jadi béas.
Lulumpang dijieun tina rupa-rupa bahan, gumantung kana kabutuhan jeung bahan anu baris dibebek. Aya sababaraha bahan lulumpang saperti:
Dumasar hasil panalungtikan lulumpang geus digunakeun ku masarakat Indonésia ti mangsa megalitik kénéh, salah sahiji bukti pamanggih arkeolog anu dimimitian taun 1975. Di Sulawesi Tengah manggihan puluhan lulumpang tina batu, ieu situs kapanggih dina tegalan jukut dipapantes baheulana éta tegal mangrupa tempat nganjrek sakumpulan jalma anu hirup ku jalan tatanen ieu dikuatkeun kukaayaan éta tempat kacida méré nah jeung alus dipaké tatanen. Situs megalitik anu aya di Cianjur pernahna di Gunung Padang, lulumpang batu kapanggih pacampur jeung balok-balok batu ukuran buleudna 22 cm jerona 10 cm ieu sarimbag jeung batu gandik anu kapanggih di situs-situs di Jawa, dumasar kana tempat pamanggihna lulumpang mibanda patula patalina jeung upacara-upacara anu dilaksanakeun.
Sambel suuk

Sambel suuk, sambel kacang, saos kacang, bungbu suuk, (mun teu maké céngék moal lada), atawa bungbu pecel nyaéta sambel anu bungbuna tina bahan utama suuk meunang ngagoréng tuluy diréndos atawa digiling nepi ka lemes. Sambel suuk loba digunakeun dina kaolahan nusantara komona mah di tatar Pasundan. Kaolahan luar nagari gé loba nu maké sambel suuk diantara kaolahan Malaysia, kaolahan Thailand, kaolahan Viétnam, kaolahan Cina, ogé sababaraha nagara Afrika. Ogé heureut dipikawanoh di Éropa, utamana kaolahan Belanda jeung Wétan Tengah.
Ari sambel suuk sok dibanjurkeun kana sababaraha kadaharan urang Sunda saperti loték, karédok, kupat tahu, doclang, batagor, cilok jeung sarupaning pepecelan lianna.
Bahan utamana nyaéta suuk nu meunang ngagoréng tuluy diréndos atawa digiling nepi ka lemes. Selé kacang bisa dipaké salaku gaganti bungbu kacang anu gampang, sanajan kurang has citarasana. Aya babaraha resép pikeun nyieun sambel suuk, boh ditutu kasar nepi ka kaciri kénéh guruntulan suukna, atawa diréndos lemes jiga selé kacang. Campuran lianna misalna kécap amis, santen, laos, bawang bodas, pedes, jinten, séréh, céngék, gula kawung, cijeruk nipis, daun jeruk, jeung lianna, tuluy engkéna dipurulukan bawang goréng.
Jeruk limo

Jeruk limo; Citrus amblycarpa disebut; sokdisebut ogé jeruk sambel nyaéta hiji tutuwuhan anu asalna tina kulawarga. Ieu jeruk sok dimangpaatekun pikeun sambara dina sababaraha olahan kadaharan, utamana sambel, saté, siomay jeung sajabana. Jeruk Limo sok patukeur jeung jeruk purut, anu katémbong pisan bedana tayalian ti ukuranna. Jeruk purut mah leuwih leutik tibatan jeruk Limo. Dina basa Indonésia sok disebut : jeruk limau; jeruk limu; jeruk sambel.
Tangkalna mangrupa rungkun leutik, jangkung ngan nepika 1-2 méter. Buahna ogé laleutik, diameter 2–3 cm. Daun majemuk, kelirna héjo kalawan kaangseu seungit. Kembangna bodas laleutik tur kaangseu seungit mangsa keur mangkak ligar. Buah mibanda kelir héjo, lalaunan robah jadi semu konéng mangsa geus kolot. Kulit buahna kandel, katempo karijut sarta kaangseu seungit anu mandiri. Daging buahna bodas sarta mibanda rasa haseum.
Daun jeung buahna dimangpaatkeun pikeun campuran bungngbu masakan, kayaning sambel, bakmie, soto, siomay, jeung sajabana.
Rebon

Rebon; jembret; Acetes nyaéta hurang leutik nu hirup na di basisir laut jeung muara panjangna 5-10 mm. Rebon paling gedé ukurannya ngan nepika 20 mm, sok patukeur jeung hurang anu ngahaja diala geusan pibiniheun di tambak udang. Rebon sok diala maké sésér, tayalian sair nu dijieun tina lawon mori tapi di hareupna leuwih rubak sarta molongo tungtungna pikeu ngasupkeun beubeunangan rebon nu kasair.
Rebon loba hirup di tambak bareng jeung hurang anu ngahaja dipelak, sanajan rebon lain hiji komoditi anu mibanda niléy ekonomi kawas hurang, ayana di jero tambak kusabab milu ka sair jeung binih hurang anu ngahaja dipelakeun. Rebon ogé bisa kapanggih hirup di muara, katempo mangsa cai laut anu tadina pasang mimiti ngorotan. Bisa waé kapanggih hirup di basisir laut anu caina teupati jero, aya ogé dina huluwotan cai tambak mangsa tambakna digaringkeun.
Sanajan rebon ukuranna laleutik tapi ari jumlahna loba mah teu wudu ngadatangkeun kauntungan, saperti dijieun tarasi, ébi, parab [[lauk], [sambel], jeung sajabana.
Sega léngko

Sega léngko (nasi lengko dalam bahasa Indonesia) nyaéta salah sahiji kadaharan has masarakat pantura (Cirebon, Indramayu, Brebes, Tegal, jeung sabudeureunana). Ieu kadaharan basajan téh loba ngandung protéin, serat, jeung kalori, sabab bahan-bahan anu dipakéna alami. Bahan-bahanna nyaéta sangu, goréng témpé, goréng tahu, bonténg atah, togé atawa kacambah, daun kucai, goréng bawang, bungbu suuk, jeung kécap amis nu éncér sangkan bisa galo jeung bahan katut bungbu suukna.
Goréng témpé, goréng tahu, bonténg, seupan kacambah, dikeureutan laleutik tuluy diteundeun dina luhureun sangu sapiring. Geus kitu, dibanjur ku bungbu suuk jeung kécap amis nepi ka warnana pikabitaeun. Panglengkepna bisa ditambahan ku purulukan daun kucai jeung kurupuk aci nu ngurukuk. Bisa ogé keur nambahan protéin jeung ngahudang rasa ditambahan ku saté embé nu misah dina piring nu séjén.
Abon

Abon nyaéta salah sahiji kadaharan has Indonésia. Abon mangrupa kadaharan nu bahan dasarna tina daging. Abon biasana warnana semu coklat atawa coklat kolot. Abon téh saperti serat daging, ku sabab abon dijieunna tina daging nu digaringkeun. ku sabab abon mah garing, jadi awét nepi ka mangbulan-bulan gé mun disimpen diwadah nu rékép mah. Salian ti bahan dasarna daging, aya ogé nu bahan dasarna téh tina daging hayam, domba, babi, jeung lauk, saperti lauk lélé, tuna, jeung belut. Aya ogé abon tina daging munding, tapi kiwari mah geus jarang, ku sabab daging munding téh kiwari mah langka dipasaran. Abon biasana dipaké keur deungeun sangu, palengkep bubur, eusian lemper atawa pastel.
Di Indonésia, daérah nu sok nyieunan abon sapi téh biasana mah di Boyolali, Solo, Salatiga, jeung sabudeureunana. Sadengkeun abon babi mah biasana diproduksi di Bali, abon tina bahan dasar lauk biasana diproduksi di wewengkon nu deukeut ka laut atawa basisir, saperti Makassar, jeung Pangandaran. Biasana abon téh dijual ditempat oleh-oleh.
Pikeun nyieun abon, sadiakeun bahan-bahan, kayaning daging sapi (mun rék nyieun abon sapi), bungbu-bungbu saperti katuncar, gula beureum, uyah, bawang bodas, jsb. Keureutan daging sapi, bungbuan ku uyah jeung kécap, tuluy kulubkeun nepi ka ngagolak jeung serat-serat dagingna marisah, suwiran mun sakirana aya nu acan misah. Geus kitu tuluy garingkeun ku cara dipoé handapeun panon poé atawa di ovén. Sanggeus éta, daging meunang moé téh disangray dikatél nu gedé sabari ditutuan nepi ka serat dagingna saperti benang. Sabari disangrai, abuskeun bungbu-bungbu nu meunang ngalemeskeun, tuluy digalokeun nepi ka garing.
Tajug

Tajug nyaéta wangunan paranti umat muslim ngalaksanakeun ibadah (solat, ngaji, jeung sajabana), ukuranna leuwih leutik tur basajan tibatan masigit.Utamana di pilemburan, tajug ogé jadi hiji tempat barudak dialajar ngaderes ngaji jeung agama, wanci pasosoré sabada baralik ti sakola.
Gedé jeung leutikna tajug teu aya katangtuan, ilahar gedéna tajug disaluyukeun jeung gedé imah-imah anu aya disagigireuna. Umpamana jama'ah éta tajug geus karasa heurin, biasana aya dua kamungkinan. Kahiji, nyieun deui tajug, kaduana ngagedéan deui ukuran tajugna. Di jero tajug ngan aya dua rohangan, rohangan jama'ah jeung paimbaran paranti imam solat.
Di daérah minang mah tajug téh sok dipaké ogé tempat saré lalaki nu geus sawawa anu masih kénéh lalagasan, kabeneran teu boga tempat misah di imah kolotna.
Di daérah Jawa Kulon ogé loba kapanggih masigit jeung tajug, pikeun gambaran waé dina taun 1996 aya kana 21.038 wangunan masigit jeung 655.741 tajug. Tajuk ilaharna kapanggih di pilemburan kalawan dina wangun nu kacida basajanna, malahan ngan bisa dipaké solat ku sababaraha urang wungkul.Tajug téh perenahna di sisi sawah atawa kebon, sisi lembur atawa jalan liliwatan ka kampung séjén. Tajug bisa diwangun ku jalan réréongan atawa ngahaja diwangun ku saurang baé nu mibanda taneuh tempat tajug diwangun.
Kurupuk malarat

Kurupuk malarat nyaéta kurupuk khas asal Cirebon anu bahan dasarna tina aci hui. Miboga kaunikan tina rasa, bentuk jeung prosés ngolahna. Teu siga kurupuk umumna, kurupuk malarat mah teu digoréng maké minyak na katél, tapina diolah maké pasir panas ti pagunungan salaku bahan ngagoréng alias disangray téa. Disangrayna ku pasir panas, lantaran mangsa harita hésé pisan meuli minyak goréng téh sahingga kurupuk ieu dingaranan kurupuk malarat. Ieu kurupuk dipikawawuh pisan diwewengkon kalér, utamana di Cirebon, Subang, jeung Sumedang.
Ari nyieunna téh gampang pisan, bahanna ngan ukur bawang bodas, aci hui, uyah jeung cai. Prosés nyieunna bahan-bahan nu disiapkeun téh dicampur sarta digalokeun nepi ka rata, tuna wéh éta adonan téh kana citakan buleud tuluy dibanjur ku cai ngagolak, engkeun nepi ka adonan ngadagleg. Campurkeun adonan bieu jeung sésa adonan garing, jieunkeun golondongan tina bahan éta aduk nepi ka rata jeung ngaheuras. Mun geus teuas bisa dikeureutan ipis teundeun na luhureun tampah tutup nepi ka asap jeung ulah lila teuing. Tuluy pindahkeun tina tampah ka wadah nu lian, poékeun keureutan éta nepi ka garing. Mun geus garing kakara bisa disangray ku pasir wahangan nu geus dibersihkeun.
Kupat tahu

Kupat tahu nyaéta kadaharan has Indonésia nu sumebar disakuliah indonésia. Biasana ieu kadaharan aya waé di unggal daérah hususna di Pulo Jawa, di antarana Bandung, Singaparna, Magelang, jeung Solo. Sanajan aya di sababraha daérah, tapi unggal daérah miboga ciri has masing-masing. Bahan dasar kupat tahu téh umumna sarua nyaéta, goréng tahu nu dicampur jeung kupat, tuluy dibanjur ku bumbu kacang kalawan maké kurupuk keur palengkepna. Kupat tahu ti Jawa Kulon miboga ciri has séwang-séwangan. Di daérah Jawa Kulon, kupat tahu umumna ditambahan ku bumbu rujak jeung sayuran kayaning togé (kacambah), bonténg, jeung engkol
Ieu di handap léngkah-léngkah pikeun nyieun kupat tahu:
Ieu di handap léngkah-léngkah keur nyieun kupat:
Ieu di handap léngkah-léngkah keur nyieun bumbu kacang:
Sanggeus nyieun kupat jeung bumbuna, ieu di handap léngkah pikeun nyieun kupat tahu:
Lauk emas

Lauk Emas (Cyprinus carpio, basa Inggrisna common carp, lain goldfish) mangrupa lauk darat nu paling sumebar di sakuliah dunya, anggota famili Cyprinidae. Lauk nu asalna ti Asia jeung Éropa ieu bisa tumuwuh nepi ka panjangna 1,2 méter, beurat 37,3 kg), sarta umur 47 taun. Nu liar biasana mah leuwih leutik, paling 20% - 33% ti ukuran maksimum. Koi (鯉魚 dina basa Cina, 錦鯉 dina basa Jepang) mangrupa varietas nu asalna ti Cina, tapi jadi kawentar di Dunya Kulon ngaliwatan Jepang.
Najan toléran kana rupa-rupa kaayaan, lauk emas leuwih resep cicing dina cai nu lega tur tenang, kalawan dasar nu lemes tur ngandung tutuwuhan cai. Di tempat asalna nu iklimna sedeng, lauk ieu resep dina cai nu pH-na 7-7,5, kasadahan 10-15 dGH, sarta hawa 3-24°C. Lauk ieu karesepna ngagorombol, paling henteu limaan.
Lauk emas mangrupa omnivora nu ngahakan naon baé nu ngaliwat ka hareupeunana, kayaning tutuwuhan cai, serangga, lauk paéh, jeung sajabana. Malah di pilemburan di Indonésia, balong/kulah lauk emas téh mangrupa kokocoran limbah rumah tangga.
Sakali endogan, lauk emas bisa ngaluarkeun 300.000 endog.
Buah (manuk)

Buah; Manuk Buah; basa Indonésia Kekep babi (basa Latin : Artamus leucorhynhus) nyaéta spesies manuk nu asalna tina kulawarga Artamidae, genus Artamus. Kagolongkeun kana manuk nu sok ngakan gegeremet (serangga) kayaning simeut, kukupu, légé, jeung sajabana. Kabiasan hirupna aya di sabudeureun sawah, kebon, tegal, sisi leuweung jeung huma.
Pangawakan kawilang leutik, panjang tina buntut nepi ka pamatukna kurang leuwih 18 cm, kelir buluna hawuk jeung bodas. Bulu dina hulu, gado, tonggong jeung buntut, kelirna semu hawuk, ari bulu palebah tungir sarta harigu kelirna bodas. Cékérna ogé hawuk, sok katempo eunteup sarta cindeten dina tanggal nu garing, kabel nu ngagateng, tihang lisrik, jeung sajabana.
Pamatukna gedé mibanda kelir semu bulao, tungtung buntutna masagi, mun pareng keur hiber jang-jangna katempo segitilu. Ngendog dina bulan April nepi ka Agustus, Kelir endogna gading (cream), totol-totol ku kelir kopi, sakali ngendog bijil 2-3 endog.
Sayangna diperenahkeun dina cagak tangkal sakapeung ogé kapanggih nyayang dina tihang listrik atawa telepon, nu dijeun tina régang gararing, jukut, akar-akar laleutik, sarta naon baé nu bisa dipaké.
Walungan Amazon

Walungan Amazon (basa Spanyol: Río Amazonas, basa Portugis: Rio Amazonas) nyaéta walungan di Amerika Kidul nu paling panjang kadua di dunia. Panjang walungan amazon sekitar 6000 km. Lebar ti walungan amazon nyaéta antara 1,6 jeung 10 kilometer (1,0 jeung 6,2 mil) pada tahap rendahna tapi ngaluasan selama musim hujan nepi 48 kilometer (30 mil). Walungan Amazon ngalir ti dataran tinggi Peru ngaliwatan sababaraha nagara nyaéta Ekuador, Kolombia, dan Venezuela nu akhirna asup ka Brazil jeung ngalir kaluar ti pantai Atlantik.
Walungan Amazon nyaéta walungan nu debit airna terbesar di dunia. Total debitna lewih badag ti total debit 7 walungan terbesar di dunia mun dihijikeun. Amazon miboga loba anak sungai nu jumlahna ribuan, nyaéta sekitar 1.100 anak walungan,.sekitar 17 anak walungan mioga panjang 1.500 kilometer.
walungan jeung hutan amazon jadi imah keur satwa satwa liar sepertos lauk piranha, boto (lumba-lumba walungan), manuk. Salah hiji satwa liar nu terkenal nyaéta black caiman, nyaéta buaya hideng nu terkenal pemangsa puncak, buas bisa mangsa naon wae, tapi ayeuna black caiman geus teranca pucah ku sabab kulit na nu loba diburu. walungan jeung hutan amazon aya sekitar 40.000 flora, 2000 spesies ikan, 400 spesies mamalia jeung amfibi,jeung 2,5 juta reptil jeung serangga. Atawa sekitar 30% jenis flora jeung fauna nu di planet bumi aya di walungan jeung hutan amazon. amazon ogé nyumbah atawa masok 20 % cai bersih di dunia atawa seperlima cai tawar ka samudra atlantik, cai tawar éta bisa ngacairkeun salinitasi kadar garam atawa tingkat kaasinan cai laut.
Jeujeur

Jeujeur nyaéta gagang tali useup anu dijieun tina tangkal awi atawa tangkal waregu beunang ngaraut.
Awi pikeun bahan jeujeur kudu leuleus liat sangkan kuat melenting di mana disanggut lauk, jeujeur ilaharna dijieun tina bahan awi tali , baheula mah cenah aya hiji kapercayaan bahan jeujeur anu hadé turbangénan téh dijieunna tina awi urut ngagotong pasaran.
Kiwari jeujeur geus leuwih maju dijieun tina bahan-bahan leuwih hadé saperti fiberglass, karbon, grafit, boron atawa kevlar anu leuwih hadé, leuleus liat, hampang tur kuat.
Jeujeur téh pakakas paranti nguseup anu mibanda kagunaan pikeun ngalungkeun useup sangkan leuwih jauh katengah cai, sagigireun ti éta jeujeur anu leuleus liat mibanda kagunaan pikeun nataran lauk atawa naon waé anu pareng nyanggut sangkan bisa diperuhkeun bari henteu megatkeun tali sumawona motongkeun useupna. Mingkin leuleus jeujeur mingkin karasa tempona disanggut lauk, ukuran kaleuleusan hiji jeujeur bisana dibédakeun ku taper, Taper fast ieu maksudna melenodna jeujeur umpama dipelentingkeun aya dibagéan tungtung jeujeur , Taper medium umpama dipelentingkeun jeujeur melenod ti mimiti tengah tengah jeujeur nepi ka palebah tungtung jeujeur, Taper slow jeujeur anukieu mah umpama dipelentingkeun melenodna téh ti mimiti puhu atawa deukeut kana panyepengan jeujeur.
Jeujeur anu hadé kudu mibanda bagéan-bagéan anu aya patula patali jeung kagunaanna saperti :
Jeujeur anu loba dijual dipasar biasana dibédakeun kana tulu rupa:
Jeujeur tina awi ganani biasana dipaké pikeun nguseup dibalong leutik atawa susukan leutik, mibanda tekstur anu alus ku lantaran bukuna parondok, jeujeur ieu henteu maké reel tapi cukup maké golong kenur anu ditalikeun kana jeujeur, loba dipaké di wewengkon Yogyakarta .
Jeujeur tina fiberglass watekna leuleus ti mimiti puhu nepi ka tungtung, di mana dipileykeun puhu jeung tungtungna bisa tepung/paantel, kalawan henteu potong hargana kagolongkeun murah ilaharna dipaké ngusep disolokan atawa balong anu henteu gedé ukurana. Témpona disanggut ku lauk jeujeur fiberglass katémbong melenod kawas anubeurateun, ku kituna jeujeur tina bahan fiberglass mah kurang sugema di mana dipaké nataran/meruhkeun lauk badag tur motah.
Jeujeur tina karbonmah rada heuras ngan leuwih énténg. Hargana leuwih mahal tibatan Fiberglass. Henteu kawas fiberglass jeujeur karbon mah umpama dipileykeun pisan bisa ngabeletok potong sagigireun tiéta jeujeur karbon kagolongkeun semi konduktor hartina bisa nyetrum umpama keuna kana listrik ku lantaran kitu kudu jadi perhatian di mana nguseup di luar mangsa usum hujan bari dordar gelap sabab bisa ngabalukarkeun resiko kacéntar gelap.
Jeujeur tina bahan ieu leuwih hampang jeung kuat, ngan hanjakal rada mahal hargana. ieu jeujeur dipaké kunu resep nguseup tikalangan menengah ka luhur.
Jeujeur bahan campuran tina bahan High Carbon jeung Fiberglass ngahasilkeun jeujeur utamana karasa leuwih hampang jeung kuat, hanjakal hargana jeung miarana mahal mémang jeujeur tina bahan ieu dipaké ku tukang nguseup profesional.
Sangu timbel

Sangu timbel (Aksara Sunda Baku: ᮞᮍᮥ ᮒᮤᮙ᮪ᮘᮨᮜ᮪) atawa timbel nyaéta masakan Sunda anu kasohor di Jawa Kulon jeung Banten. Kadaharan ieu biasana dijieun tina béas bagolo atawa béas beureum campuran anu dipasak maké bungkus daun cau.
Citakan:Masakan Indonesia Citakan:Kadaharan-indonesia-stub
Soto mie

Soto mie, Soto mi, (atawa disebut Mee soto di Malaysia jeung Singapura) (Aksara Sunda Baku: ᮞᮧᮒᮧ ᮙᮤᮈ) nyaéta kadaharan mi anu ngagunakeun kuah kaldu bungbu nu pernahna di tatar Sunda, hususna Bogor, Jawa Barat. Ieu Kadaharan has Sunda téh lain ukur dipikawanoh di Indonesia wungkul, tapi kawentar ogé di Malaysia jeung Singapura. Mie téh hartina mi telur tina tipung tarigu, uyah, jeung endog, ari soto tujulna kana kadaharan nu maké kuah khas Indonesia. Di Malaysia jeung Singapura ieu kadaharan téh disebut mee soto.
Aya sababaraha wanda jeung variasi resép soto mie, di antarana bisa dijieun tina bahan daging hayam, daging sapi, atawa jeroan sapi kawas babat, urat, atawa suku sapi. Kadang mie konéng tina tarigu téh diganti ku bihun atawa duanana dipaké. Panglengkepna bisa ditambahan kulub kentang nu dikeureutan, tomat, kulub endog hayam, kacang, jeung togé. Kuah kaldu dibanjurkeun kana campuran bahan nu bieu ditataan. Bahan panglengkep lianna bisa ditambahan jeruk mipis, sambel, goréng bawang, cuka, kécap amis, jeung emping.
Soto mie nu kawentar di Indonesia mah pituin ti daérah Bogor, Jawa Barat. Bahan utama soto mie Bogor nyaéta urat suku sapi, babat, mi, ditambah risoles basajan nu eusina sayur jeung bihun, tomat, kol, kentang, jeung salédri. Soto mie ti ieu daérah geus kawentar malah masarakatna loba nu dagang ka luar kota.
Saté hayam

Saté hayam nyaéta salah sahiji kadaharan has Indonésia nu geus teu ahéng deui dimasarakat, dipikaresep ku balaréa ku sabab radana nu ngeunah tur babari manggihanana. Saté hayam dijieun tina daging hayam minangka bahan utamana. Umumna mah saté hayam diasakanna sakumaha ilaharna ngasakan saté, digarang di luhureun areng sarta dipidangkeun kalawan pilihan bungbu kacang atawa bungbu kécap. Ieu saté biasana mah sok disuguhkeun jeung lontong, kupat atawa sangu.
Buntil

Buntil nyaéta kadaharan anu dijieuna tina pucuk gedang, pucuk sampeu, atawa pucuk taleus. Jerona dieusian ku kalapa beunang marud anu dihijikeun jeung teri, lauk, atawa rebon. Rasana gurih, loyog pisan dipaké deungeun sangu. Buntil anu kasohon ku ngeunah rasana ti daérah Magelang jeung Yogyakarta. Nyieuna buntil ogé kawilang gampang, anu rada hésé téh mangsa mungkus adonan pikeun eusina.
Sabot kitu, sayagikeun minyak goréngna: tuluy goréng bungbu anu tadi beunang ngaréndos, asupkeun ogé daun salam, sabada geus kaangseu seungit. Asupkeun cipatina tuluy galokeun nepika ngagolak, satuluyna asupkeun buntil beunang nyeupan, leutikan seuneuna sangkan bungbuna nyerep, di mana cipatina geus kuled, kakara buntil téh dijait.
Docang

Docang dina basa Cirebon wancahan tina bodo (baceman oncom dagé) jeung kacang héjo nu dijadikeun kacambah/togé. Docang kaasup salah sahiji kulinér Nasional has Cirebon anu mangrupa campuran lontong, daun sampeu, togé, jeung kurupuk nu dibanjur ku angeun oncom dagé/ancom gembos anu dijieun tina hampas tahu, lelebu suuk (sésa meureut dijadikeun minyak) anu kawentar gempa (ditutuan), jeung parud dawegan. Ieu kadaharan miboga ciri gurih jeung ni'mat lamun dihidangkeun haneut kénéh. Hargana ogé kahontal ku sakabéh tingkatan sosial masarakat. Ku kamekaran jaman bisa waé docang téh jadi kadaharan nu asup ka réstoran atawa hotél gumantung kana kréasi anu rék dijieun tina kadaharan tradisional anu geus aya ti générasi ka générasi.
Kacaritakeun jaman baheula para Wali keur nyumebarkeun agama Islam di tatar Jawa Kulon utamana daérah Cirebon. Pangéran Rengganis nu harita keur ngawasa teu panujueun ku ayana pergerakan kaislaman, malah geus ngararancang rék ngabaruang para Wali ku cara susuguh nu pibahayaeun kana nyawana. Para Wali nu keur ngariung di Masjid Sang Cipta Rasa disuguhan kadaharan anu ayeuna disebut docang. Lain tiwas dibaruang, para Wali kalah resepeun malah ka karajaan nitah deui sangkan disayagakeun deui kadaharan anu kawas kitu.
Golono

Golono nyaéta kadaharan nu aslina ti daérah wétan saperti Kuningan, Cibingbin, jeung Ciwaru. Bahan dasarna tina hampas tahu nu dibulen ku tipung, tuluy digoréng.Loba didagangkeun di tukang goréngan bareng jeung combro, bala-bala, goréng cau, jeung sajabana. Ilaharna didahar haneut-haneut dibarung jeung nyetrok cengék, loyog pikeun sarapan isuk-isuk, jang batur buras atawa lontong, malahan golono sok dipaké deungeun sangu ogé. Golono kaasup kadaharan lokal nu mandiri ti Kabupatén Kuningan sagigireun peuyeum, sangu kasréng, jeung sajabana.
Indian mackerel

The Indian mackerel (Rastrelliger kanagurta) or bigmouth mackerel is a species of mackerel in the family Scombridae. It is commonly found in the Indian and West Pacific oceans, and their surrounding seas. It is an important food fish and is commonly used in South and South-East Asian cuisine.
It is known by various names, such as Pelaling in Malaysia, Kembung lelaki in Indonesia, Bangdo (बांगडो) in Konkani language, Bangdi (બાંગડી) in Gujarati, Bangda (बांगडा) in Marathi, Kajol Gouri (কাজল গৌরী) in Bengali, Ayla (അയല, ഐല) in Malayalam, Kankarta (କାନକରତା) in Odia, Kaanankeluthi (காணாங்கெலுத்தி) in Tamil, Kumbalawaa (කුම්බලාව) in Sinhala and Bangude (ಬಂಗುಡೆ) in Tulu, and Kannada. It is called alumahan in the Philippines.
The Indian mackerel is found in warm shallow waters along the coasts of the Indian and Western Pacific oceans. Its range extends from the Red Sea and East Africa in the west to Indonesia in the east, and from China and the Ryukyu Islands in the north to Australia, Melanesia and Samoa in the south. It has been reported on two occasions (1967, 2010) in the Mediterranean Sea off Gaza, a likely entry via the Suez Canal.
The body of the Indian mackerel is moderately deep, and the head is longer than the body depth. The maxilla are partly concealed, covered by the lacrimal bone, but extend till around the hind margin of the eye.
These fish have thin dark longitudinal bands on the upper part of the body, which may be golden on fresh specimens. There is also a black spot on the body near the lower margin of the pectoral fin. Dorsal fins are yellowish with black tips, while the caudal and pectoral fins are yellowish. The remaining fins are dusky.
Indian mackerel reach a maximum fork length of 35 centimetres (14 in), but are generally around 25 centimetres (9.8 in) in length.
The Indian mackerel is generally found in shallow, coastal waters, where the surface water temperature is at least 17 °C (63 °F). Adults of this species are found in coastal bays, harbours and deep lagoons. They are commonly found in turbid waters rich in plankton.
Adult Indian mackerel feed on macroplankton including the larvae of shrimp and fish.
The spawning season around India, which is in the northern hemisphere, is between March and September. Around Seychelles in the southern hemisphere, it is between September and the following March.
Spawning occurs in batches. The eggs are laid in the water and are externally fertilized. The Indian mackerel do not guard their eggs, which are left to develop on their own.
Juveniles feed on phytoplankton like diatoms and small zooplankton including cladocerans and ostracods. As they mature, their intestines shorten, and their diet changes to primarily include macroplankton such as the larvae of shrimp and fish.
Spanish mackerel

Scomberomorini is a tribe of ray-finned saltwater bony fishes that is commonly known as the Spanish mackerels, seerfishes or seer fish. This tribe is a subset of the mackerel family (Scombridae) – a family that it shares with four sister tribes, the tunas, mackerels, bonitos, and the butterfly kingfish. Scomberomorini comprises 21 species across three genera. They are pelagic fish, fast swimmers and predatory in nature, that fight vigorously when caught. They are mainly caught using hooks and lines.
The following cladogram shows the most likely evolutionary relationships between the Spanish mackerels and the tunas, mackerels, bonitos, and the butterfly kingfish.
This tribe comprises 21 species in three genera:
Spanish mackerel is liked for its delicacy in various regions of South India and Sri Lanka. In Andhra Pradesh and Tamil Nadu, this fish is called Vanjaram and is usually the most expensive fish available. In Kerala, it is called Neymeen. It is called Aiykoora in northern Kerala and south coastal Karnataka. In Sri Lanka, Spanish mackerel is known as thora. Seerfishes are also referred to as king mackerels in some areas. They have very sharp teeth and are handled with care by fishers familiar with them. Seerfish is one of the more popular in this group for eating. Seerfishes are notorious for their histamine poisoning. It can be fried, grilled, and steamed. It is gaining popularity in the South Pacific and United States as a canned product.
Throughout India, Spanish mackerel may be known as the following:
The Restorers

The Restorers ni kundi la wanaharakati sita wa Kenya: Dorcas Owinoh, Stacy Owino, Cynthia Otieno, Purity Achieng, Macrine Atieno na Ivy Akinyi. Wanatumia teknolojia kupiga vita ukeketaji wa wanawake (FGM).
Wanaharakati hawa kutoka Kisumu waliletwa pamoja na mshauri wao Dorcas Owinoh kuunda ombi liitwalo i-Cut ambalo husaidia waathiriwa wa ukeketaji. Wanajulikana kama Waafrika pekee walioshiriki katika 2017 Technovation Challenge huko Silicon Valley.
i-Cut ni jina la programu ya simu. waathiriwa wa ukeketaji wanaweza kutumia programu ya i-Cut kuita usaidizi au kuripoti kwa polisi iwapo kutatokea dharura.
Judy Thongori

Judy Thongori (alifariki 14 Januari 2025 ) alikuwa mwanasheria na mwanaharakati wa haki za wanawake nchini Kenya.
Thongori alisoma shule ya sekondari ya wasichana Kahuhia Girls' High School. Alihitimu Chuo Kikuu cha sheria nchini Nairobi na kuanza kazi bila ushindani kwenye ofisi ya Mwanasheria Mkuu wa serikali. Aliondoka hapo na kujiunga na Lee Muthoga na washirika wake. Alianza kujenga mazoezi ya kibinafsi na sifa kama mwanasheria wa kampuni.
Purity Kagwiria

Purity Kagwiria (alizaliwa kaunti ya Meru, Kenya, 1982) ni mwanaharakati wa haki za wanawake na mkurugenzi mtendaji wa Akili Dada nchini Kenya.
Kagwiria anapenda kuhamasisha rasilimali kwa ajili ya harakati za wanawake vijana kwa kurekodi hadithi za simulizi mbalimbali, upigaji picha, sanaa, kusoma na kupika.
Kagwiria ana shahada ya Jinsia na Maendeleo kutoka Chuo Kikuu cha Nairobi. Ana diploma ya uandishi wa habari kutoka Taasisi ya Kenya ya Mawasiliano ya Umma.Alipata Shahada ya Uzamili mwaka 2018 kutoka chuo cha Biashara Africa Leadership University.
Kagwiria amekuwa akitetea haki za wanawake tangu mwaka 2004. Yeye ni mwanachama hai wa harakati za haki za wanawake. Yeye ni Mjumbe wa Kamati ya Ushauri ya FRIDA, The Young Feminist Fund.Pia ni mshirika wa 2013 HOW FUND fellow ambaye ni mshiriki wa Mkutano wa Uongozi wa Wasichana wa Afrika Mashariki.Purity ametoa wito uwezeshaji wa wanawake vijana ili kupunguza visa vya ukatili wa kijinsia.
Kagwiria alihudumu katika Muungano wa Kupambana na Unyanyasaji dhidi ya Wanawake, COVAW, ambapo alifanya kazi na Mkurugenzi Mtendaji wa wakati huo Anne Gathumbi ambaye alimsaidia kufichuliwa kuhusu masuala ya jinsia. Katika COVAW, alikusanya zaidi ya sahihi 10,000 ili kulazimisha Serikali ya Kenya kutia saini Itifaki ya Maputo ambayo iliidhinishwa mwaka wa 2010. Kulingana na uzoefu huu, aliweza kuweka msingi wa uharakati wake.
Kagwiria amefanya kazi na Pencils for Africa kama Mjumbe wa Bodi ya Mtendaji. Pia amefanya kazi na Girl Smart Africa kama Mratibu wa Mpango wa Ndani na Mshauri katika Kituo cha Rasilimali kwa wanawake weusi, Zurich, Uswizi ambapo alisaidia kujenga ujuzi wa wanawake vijana juu ya afya ya uzazi na kujitambua. Purity alifanya kazi kwa Asasi ya Vijana ya Kiafrika kati ya 2009-2011 kama Afisa Mradi. Alifanya kazi kujenga uwezo wa wanawake na washikadau wengine kuhusu Sheria ya Haki za Kibinadamu na utoaji wa katiba ya 2010.
Kagwiria ni Mkurugenzi Mtendaji wa Akili Dada, kitengo cha uongozi cha kimataifa kilichoshinda tuzo na kukuza kizazi cha wasichana na wanawake vijana kutoka malezi duni ambao kujitolea kwao kutabadilisha jamii zao. Akili Dada ilianzishwa mwaka 2005 ili kushughulikia uwakilishi mdogo wa wanawake katika maswala ya uongozi.Akili Dada inashirikiana na MATCH International Women's Fund, Ford Foundation, Forum SYD, Hivos People Unlimited, Global Fund for Women, Segal Family Foundation,Women and Girls Lead Global, The Global Fund for Children, Millicom Foundation, JJP Family Foundation, Oracle, Mize Family Foundation, Global Fund for Women, American Jewish World Service, Present Purpose, One World Children's Fund,
Kagwiria alikuwa mzungumzaji mgeni wa kimataifa katika shirika la Northern California Grantmakers mwaka 2014.Alikuwa miongoni mwa wanafeministi 18 wa ajabu wa Kiafrika kujua na kusherehekea. Aliorodheshwa miongoni mwa Wanafeministi 8 Wenye Ushawishi Zaidi barani Afrika.
Kucha (Hyliota)

Kucha wa jenasi Hyliota ni ndege wadogo ambao zamani waliainishwa katika Sylviidae, familia ya kucha wengine. Sasa wataalamu wanakubaliana kwamba ndege hawa hawana mnasaba na Sylviidae. Labda wana mnasaba na familia Promeropidae (ndegesukari wa Afrika Kusini). Hadhi yao haijaamua bado lakini wapewa familia yao kwa sasa: Hyliotidae. Wanafanana na tatata. Kucha hawa wana rangi ya nyeusi au zambarau mgongoni na nyeupe, machungwa au njano chini. Hula wadudu na pengine beri na mbegu. Hulijenga tago lao kwa umbo wa kikombe ndani ya uoto mzito. Jike huyataga mayai 2-5.
Mbeya City F.C.

Mbeya City Football Club ni klabu ya soka ya mjini Mbeya, Tanzania, inayocheza katika Ligi Kuu Tanzania Bara.
Timu hiyo ilianzishwa mwaka 2011 katika Jiji la Mbeya ambalo liko katika maeneo ya Kusini Magharibi mwa Tanzania.
Mbeya city ilianza kushiriki Ligi kuu ya Vodacom mnamo mwaka 2013 ndio ulikuwa msimu wake wa kwanza pia ilicheza soka la kuvutia kwa kushika nafasi ya tatu pia Mbeya City ina wachezaji vijana wanaochipukia kwa sasa Mbeya City ni timu yenye ubora kwa kucheza soka la kuvutia.
Mbeya City FC inajulikana kwa majina mengi kama vile Green City Boys, Tigers Purple na Jacaranda Worriors.
Jezi yao ya nyumbani ni rangi ya zambarau na nyeupe.
Uwanja wa klabu hiyo unaitwa Sokoine ambao unaweza kuweka watu 20,000.
Kabichi

Kabichi (pia kabeji kutoka Kiingereza "cabbage") ni mboga yenye umbo la mviringo mkubwa na rangi ya kijani, nyekundu (zambarau), au nyeupe inayopandwa kwa msimu.
Kabichi inaweza kuliwa baada ya kupikwa au ikiwa mbichi na ina manufaa mengi kwa afya. Kabichi ina thamani ya juu upande wxa lishe.
Kichwa cha kabichi kwa ujumla huwa na kilo 0.5 hadi 4, na inaweza kuwa kijani, zambarau au nyeupe. Hadi mwaka 2012, kabichi nzito zaidi ilikuwa na kilo 62.71.
Kabichi inayoliwa na binadamu asili yake ni kabichi mwitu. Kabichi ilianza kupandwa huko Ulaya kabla ya mwaka 1000 KK. Katika enzi za zama za Kati, kabichi ilikuwa sehemu kubwa ya vyakula vya Ulaya.
Kwa kawaida, vichwa vya kabichi huvunwa mwaka wa kwanza wa mzunguko wa maisha ya mmea huo, lakini mimea inayotengwa kwa ajili ya mbegu inaruhusiwa kukua mwaka wa pili.
Kabichi huathiriwa na upungufu wa virutubisho kadhaa, pamoja na kuliwa na wadudu wengi, na kupatwa na magonjwa ya bakteria na ya vimelea.
Mchekwa

Michekwa (Bauhinia spp.) ni vichaka au miti ya familia Fabaceae na kuna zaidi ya spishi 500. Jina hili hutumika kwa Piliostigma thonningii pia lakini spishi hii ina majina mengi mengine (angalia mchekeche).
Michekwa inatokea misituni kwa kanda za tropiki za Afrika, Amerika na Asia lakini spishi kadhaa zinatokea katika savana au nusujangwa. Majani yao yana umbo la unyayo wa ngamia. Maua yao ya sm 7.5-12.5 yana petali tano zenye rangi ya nyeupe, njano, nyekundu, pinki au zambarau.
Shorobo

Shorobo, dura au huruvi ni ndege wa familia Musophagidae. Spishi za jenasi Corythaixoides zinaitwa gowee pia na Tauraco fischeri anaitwa kulukulu. Spishi za jenasi Corythaixoides na Crinifer zina rangi ya kijivu na nyeupe, nyingine zina rangi ya majani, nyekundu, buluu na zambarau. Shorobo ni ndege wa pekee ambao wana pigmenti ya rangi ya majani inayoitwa turacoverdin. Ndege hawa wanatokea Afrika chini ya Sahara. Hawawezi kupuruka vizuri sana lakini hukimbia juu ya matawi ya miti. Hula matunda hasa na majani na maua pia, na mara chache hukamata wadudu na makoa. Hujenga tago lao kwa vijiti na jike hutaga mayai 2 au 3. Vinda wakitoka kwa mayai, wanapambwa na malaika mazito na macho yao ni wazi tayari au karibu.