davidanugraha/M4-RAG huggingface dataset:
Rimi Baltic

Rimi Balticis a majorretailoperator in theBaltic statesbased inRiga,Latvia. It is a subsidiary of Swedish groupICA. Rimi Baltic operates 314 retail stores inEstonia(84 stores),Latvia(141 stores) andLithuania(89 stores) and has distribution centres in each country.
The interior design of the smaller Rimi hypermarkets (known as compact hypermarkets) can also be seen in ICA's smaller hypermarkets in Sweden, such as ICA Maxi Västra Hamnen in Malmö and ICA Maxi Enköping.
The stores have different profiles, depending on range of products and size:
The retail operator history begins with the opening of the first retail in Latvia, the Dole shopping center, in February 20, 1997.
Rimi Baltic was created in 2004 whenFinnishKeskoandSwedishICAagreed to merge their operations in theBaltic statesin a 50/50 joint venture. Rimi Baltic officially began operations on 1 January 2005.
Kesko previously had 6K-Citymarkethypermarkets and 45 Säästumarketdiscount food stores in Estonia and 5 K-Citymarkets in Latvia and 19 Supernetto discount outlets in Latvia. ICA previously owned 33 Rimi stores (supermarkets and compact hypermarkets) across Estonia, Latvia, and Lithuania. Following the merger, all the K-Citymarket stores were progressively converted to Rimi hypermarkets during 2005.
Towards the end of 2006, Kesko decided to pull out of thejoint ventureand sold all of its shares in Rimi Baltic to ICA. Rimi Baltic became a wholly owned subsidiary of ICA AB from 1 January 2007. Property deals relating to Kesko's ownership of the former Citymarket sites were completed a few days later.
On December 23, 2016, ICA Gruppen concluded an agreement on the purchase of the Lithuanian company UAB Palink for EUR 213 million.Palink managed the second-largest food retail network, IKI in Lithuania.The Lithuanian Competition Council authorized this acquisition in October 2017 on the condition that 17 Rimi and Iki stores in Vilnius, Kaunas, Klaipeda and Panevezys will be sold to third parties.In mid-March 2018, Rimi Lietuva submitted nominations of potential buyers to the Competition Council. The council did not support them on the grounds that these buyers "would not provide stable and at least as effective competition" as the current company until the deal is implemented. In April, the Competition Council announced that the sale of Iki to Rimi was terminated.
The Rimi name could also be found in Norway where it originated  when founder Stein Erik Hagen rebranded a store. It has been used onICA's discount food storesthere, but were later operating under the name Coop Norway (the Rimi stores were rebranded to Coop Extra). Stein Erik Hagen sold most of his shares toICAover a period of time. It has previously been used in Sweden byICAand in Finland byKesko, although these stores have since been converted to other formats.
Rimi Baltic operates a grocery retail business and has 297 wholly owned stores in Estonia, Latvia and Lithuania. The properties owned by the Group in the Baltic region are also part of Rimi Baltic.
Latvia: 141 storesLithuania: 83 storesEstonia: 84 stores
Obatzda

Obatzda[ˈoːbatsdɐ](also  speltObazdaandObatzter)is aBavariancheesespread. It is prepared by mixing two thirds aged soft cheese, usuallyCamembert(Romaduror similar cheeses may be used as well) and one thirdbutter.
Sweet or hotpaprikapowder,saltandpepperare the traditional seasonings, as well as a small amount ofbeer.An optional amount ofonions,garlic,horseradish,clovesand ground or roastedcarawayseeds may be used and somecreamorcream cheeseas well.The cheeses and spices are mixed together into a more or less smooth mass according to taste. It is usually eaten spread on bread orpretzels.Obatzdais a classic example of Bavarianbiergartenfood.
A similarAustrian/Hungarian/Slovakrecipe is calledLiptauerwhich uses freshcurdcheese as a substitute for the soft cheeses and the butter, but uses about the same spice mix.
In 2015, within the EU, obatzda was grantedPGIcertification.
Mamfe

MamfeorMamféis a city in and the capital ofManyu, a division of theSouthwest RegioninCameroon. It is 74 km (46 mi) from the border ofNigeria, on theManyu River.It has a population of 42,500 (2024 estimates)
It is known as a centre fortraditional religion(e.g.,Obasinjom and Ekpe Society) andtraditional medicine. Mamfe used to be known for bad infrastructure within the city limits, especially the roads, but in recent times the roads have been tarred and are currently in good condition. The roads leading in and out of the city have also been tarred e.g., Mamfe - Bamenda, Mamfe - Kumba, Mamfe - Ekok.
ThePeace Corpshas maintained a presence in the Mamfe area since they entered the country in 1962.
Since 2017, Mamfe has been a frequent battleground in theAnglophone Crisis. The city saw heavy fighting in December 2017, when the Cameroonian Army battled theAmbazonia Defence Forcesfor control over Mamfe and the surroundings.In May 2020, separatist fighters assassinated the newly-elected mayor, Ashu Priestly Ojong.As of January 2023, suspected separatist fighters stormed Mamfe and set aTotalpetrol station on fire.
The name "Mamfe" comes from the [Bayangi language].When Germans first arrived in the area via the Cross River, the Germans greeted a local man at the Egbekaw River site who was carrying sand from the shore and tried interrogating him about where they were.  The Banyang man didn't understand and only said in his dialect, "Mamfie fah?" ("Where should I put it?").  The Germans heard this as "Mamfe" and named the area so.
The Egbekaw village is the native/pioneer of Mamfe town. The inhabitants speak aBayang languageas their mother tongue, calledNyang, although English is the official language spoken along withPidginand several other dialects, includingEjagham. The city is also noteworthy for the high proportion of Nigerians who live there.
Mamfe has no university yet, but the Catholic university is now under construction. TheMamfe GirlsCollege was Cameroon's first all-female boarding school. There is also a teachers' training college, and several vocational schools.
Popular local foods in Mamfe includeeruandfu-fu, plantains with ndole, andfu-fuand ogbono soup, koki and plantains.
Mamfe has atropical monsoon climate(Köppen climate classificationAm). As Mamfe is in a river valley, humidity can be over 90% and temperatures can exceed 120 F (49 °C) during the Dry Season (February - April).  During the rest of the year, temperatures remain in the 80-90s (27 to 37 °C) and only fall during the Rainy Season, sometimes to 70F (21 °C).
The climate can be very uncomfortable for travellers, but tourism is beginning in the area, though small.  Points of interest are the old German bridge, the Mamfe Cross, the Mamfe River by boat, and the Mamfe Cathedral. Hotels are few, but can and do accommodate western travellers.
5°46′N9°17′E﻿ / ﻿5.767°N 9.283°E﻿ /5.767; 9.283
Binaki

Binaki(IPA:[ˈbɪ.nɑ.kiʔ]) orpintosis a type ofsteamedcornsweettamalesfrom two regions in thePhilippines–BukidnonandBogo, Cebu. They are distinctively wrapped incorn husksand are commonly sold aspasalubongandstreet foodinNorthern MindanaoandCebu. It is sometimes anglicized as "steamed corn cakes".
Binakiandpintosare sweet variants of Philippinetamaleswithout fillings. They arose independently inBukidnonandBogo. Both are traditionally wrapped incorn husks, but can usually be distinguished from each other by the method of wrapping.Binakihas a longer and narrower wrapping, whilepintosis shorter and rectangular with additional cross-wise ties. Both the namesbinakiandpintosliterally mean "wrapped [in a pouch]"; fromCebuanobakibaki("[pouch made of leaves] shaped like a frog"), and acontractedform ofpinutos("wrapped"), respectively.
Binakiandpintosare prepared identically. They are made by scraping young corn ears on agrater. The resulting coarsecornmealis then mixed withcoconut milk(ormilk),margarine(butter),baking powder, andwhiteorbrown sugar. In lieu of coconut milk and sugar,condensed milkmay sometimes be used.Cheesemay also be added, though it is rare. The mixture is then scooped and wrapped in corn husk before being steamed until firm.
A variant among theMaranao peoplederived from the Bukidnonbinakiisbiyaki. However, it has diverged greatly and is generally considered a separate dish. It uses gratedcassavaprimarily, with only bits of grated young corn kernels mixed in. It is sold wrapped in banana leaves likesuman, although it can also be wrapped incorn husk.
Akai Foods, Inc.

Akai Foods, Inc.is a multinational fishery company headquartered in thePhilippines,specializing in farming, processing, and exporting a variety of seafood.
Established in 1986, the family-run company is a member of Philippine Exporters Confederation and the Association of Food Manufacturers and Exporters ofCebu.The company is a supplier internationally, with ties throughout China, the United States, Eastern Europe, and South America.
The company's main facilities are inMandauein Cebu province, in close proximity to thePort of Cebu.Akai Foods currently has a network of hundreds of fishers and affiliate traders under its operation. Products includeseaweed,abalone,squid,cuttlefish,shellfish,parrot fish,tuskfish, friedfish fingers,lobsterballs, andfish oil.
Outline of the Central African Republic

The followingoutlineis provided as an overview of and topical guide to the Central African Republic:
Central African Republic–landlockedsovereign countrylocated inCentral Africa.The CAR bordersChadin the north,South Sudanin the east,Sudanin the north-east, theRepublic of the Congoand theDemocratic Republic of the Congoin the south, andCameroonin the west. The Central African Republic Bush War began in 2004 and, despite a peace treaty in 2007 and another in 2011, fighting broke out between government, Muslim, and Christian factions in December 2012, leading to ethnic and religious cleansing and massive population displacement in 2013 and 2014. It is one of the poorest countries in the world.
Geography of the Central African Republic
Regions of the Central African Republic
List of ecoregions in the Central African Republic
Administrative divisions of the Central African Republic
Prefectures of the Central African Republic
Sub-prefectures of the Central African Republic
Demographics of the Central African Republic
Politics of the Central African Republic
Government of the Central African Republic
Court system of the Central African Republic
Foreign relations of the Central African Republic
The Central African Republic is a member of:
Law of the Central African Republic
Military of the Central African Republic
Local government in the Central African Republic
Culture of the Central African Republic
Sports in the Central African Republic
Economy of the Central African Republic
Central African Republic
European Union food quality scandal

TheEuropean Union food quality scandalis a controversy claiming that certain food brands and items targeted at Central and EasternEuropean Unioncountries' markets are of lower quality than their exact equivalent produced for the Western European Union markets.
European Commission PresidentJean-Claude Junckeracknowledged the issue in hisState of the Unionaddress pledging funding to help national food authorities test the inferior products and start to tackle the food inequality.In April 2018 EU Justice and Consumers CommissionerVěra Jourovástated that "We will step up the fight against dual food quality. We have amended the Unfair Commercial Practice Directive to make it black and white that dual food quality is forbidden."
Central European cuisine

Central European cuisineconsists of the culinarycustoms, traditions andcuisinesof the nations ofCentral Europe.
The cuisines within each country in the region is strongly influenced by the localclimate. For example,German,AustrianandCzech cuisinesshow many similarities, yet differ from the highlander cuisines in their respective countries, while in settlements closer to rivers or lakes, morefishand variousseafoodcan be found more frequently. More mountainous areas near theAlpshouse dishes that containcheese,milkandbutteramong otherdairy products.
Polish,Slovak,Slovene, andHungariancuisines, while considered Central European cuisines are considerably dissimilar to theCzechandAustrian/Germancuisines in the rest of the region. Polish and Slovak cuisine are more influenced byEast Slaviccuisines, but still maintain some significant influence from the Germano-Czech cultural sphere.Slovenecuisine is also in a similar position, but is influenced byBalkanandMediterraneancuisine as opposed to East Slavic. Hungarian cuisine is likely the most dissimilar, which while maintaining some considerable connections, is mostly influenced by East Slavic, Balkan, andOttomancuisine.
During theBronze AgeandIron Agethe basic foods werepulses, wild fruits and nuts, andcereals.Archaeobotanicalevidence has shown that a large number of new foodstuffs were introduced to Central Europe under Roman rule, becoming incorporated into (rather than replacing) local culinary flavors. Because chickpeas, gourd, black pepper, pistachio, almond, dates, olives, melons and rice were difficult to cultivate locally they remained imported luxuries, out of reach for most. Evidence has been found for dill, celery seeds and other seasonings atBibracteand other excavation sites.
Shacha sauce

Shacha sauce(Chinese:沙茶;Pe̍h-ōe-jī:sa-te; also spelledsa cha sauce) is a savory, slightly spicyChinesecondiment used in Min Nan cuisine (primarilyTeochew,Fujian, andTaiwanese). It is made from soybean oil, garlic,shallots, chilies,Chinese brill, and dried shrimp.It is also sometimes sold as "Chinese barbeque sauce".
Shacha sauce is used many different ways; as a soup base, a barbeque meat rub, a dipping sauce (for hot pot), or a seasoning for stir-fries. It is also included with instant noodles manufactured in Vietnam, in their own packet alongside packets of soup base, dried vegetables, or other seasonings.
Shacha sauce is also known assa-tein theTeochewandHokkiendialects, reflecting its origin in thesatay sauceintroduced by expatriateMin Nanpeople returning to China fromSoutheast Asia.During the 20th century, Chinese labourers from theChaoshan regionwho worked in Southeast Asian countries (e.g., modern-day Malaysia and Indonesia) adapted satay sauce to local tastes, including the introduction of dried seafood.Shacha is now quite different from the peanut-based satay sauce popular in Malaysia and Indonesia.Following theChinese Civil War, Chaoshan immigrants resettled in Taiwan and introduced shacha sauce to theTaiwanese culinaryrepertoire.One in particular, Liu Lai-chin, aTainan-based noodle shop owner originally from Chaoshan, created the iconic Bullhead brand (牛頭牌) of shacha sauce in 1958.In the 1960s and 1970s, asbeef consumptionslowly gained cultural acceptance in Taiwan, shacha sauce became more popular among locals.
Sarburma

Sarburma, also known simply asburmaamongCrimean Tatarsand aspierekaczewnikamongLipka Tatars, is a traditionalmeat pieinCrimean Tatar cuisine. InCrimean Tatar languagesarmaqmeans "to wrap" andburmaq"to curl". Its name amongLipka Tatarscomes from theRussianverbперека́тывать"to roll up."Nowadays, it is a widespreadsnackinCrimea, neighbouring regions ofUkraine(Ukrainian:сарбурма), and inTurkey(Turkish:etli kol böreği).InPolandit is a distinctive cuisine of theLipka Tatars, and is registered under the name pierekaczewnik in theEuropean Unionand United Kingdomas aTraditional Speciality Guaranteed.The main ingredients are traditionallylambanddough.The same are used in another popular Crimean andTurkishdish,çibereks.
East European Plain

TheEast European Plain(also called theRussian Plain,or historically theSarmatic Plain)is a vast interiorplainextending east of theNorth European Plain,and comprising severalplateausstretching roughly from 25degreeslongitudeeastward. It includesVolhynian-Podolian Uplandon its westernmost fringe, theCentral Russian Upland, and, on the eastern border, encompasses theVolga Upland. The plain includes also a series of majorriver basinssuch as theDnieper Lowland, theOka–Don Lowland, and theVolga Basin. At the southeastern point of the East European Plain are theCaucasusandCrimeanmountain ranges.Together with theNorth European Plain(covering much of Belgium, the Netherlands, Denmark, Germany and Poland), and covering theBaltic states(Estonia,LatviaandLithuania),European Russia,Belarus,Ukraine,Moldova, southeasternRomania, and, at its southernmost point, theDanubian PlaininNorthern Bulgaria(includingLudogorieandSouthern Dobruja), it constitutes the majority of theGreat European Plain(European Plain), the greatest mountain-free part of the European landscape.The plain spans approximately 4,000,000 km(2,000,000 sq mi) and averages about 170 m (560 ft) in elevation. The highest point of the plain (480 metres (1,574.8 ft)) is in theBugulma-Belebey Upland, in the Eastern part of the plain, in the elevated area by theUral Mountains(priyralie).
The following majorlandformfeatures are within the East European Plain (listed generally from north to south).
Media related toEast European Plainat Wikimedia Commons
Abacha (food)

Abacha//, also known asAfrican salad,is a type offoodoriginating with theIgbosin thesouth easternpart ofNigeria.Abacha is a product ofcassavatubers. When the processing of it is done from scratch, harvested cassava is obtained, peeled, washed, cooked and sliced into desired sizes or shapes. It is soaked in a bowl, bucket, etc., for a day. It could be prepared instantly as abacha or sun-dried for future use.
Shredded dried cassava first needs to be softened by soaking in boiled  water and covered up for a few minutes.
Optional supplementary ingredients, which are added with varying degrees of frequency and often represent regionally-derived variations, include, but are probably not limited to,ogiri; ugba/ukpaka; oporo (large dried shrimp/s); fried fish; dry fish; coloured peppers; seasoning cubes;ehuru/ehulu(commonly shortened to and calledehu. in normal speech); pepper (e.g.,scotch-bonnet); onions;utazi; garden eggs (and/or the leaves);ukazi leaves;akidi-beans(marked variant); kpomo/kanda (cow-skin);ukwa(possibly unique to theIkwerre); et-cetera. Palm oil, which in theory may either be red or a combination of red and bleached, is curdled using either kaun/potash, ngu (a more traditional version of contemporarily-conventional potash) or baking soda and the abacha slices are then mixed in the curdled oil.
The decision to add or not to add various condiments/additional ingredients is also partly dependent on whether it is intended to be consumed as a light, cold snack or more-or-less stand-alone (or at least in-between) meal. Abacha can serve both purposes.
Cassava is the main ingredient in abacha, and a single tuber contains about 80% carbohydrate.There are 373 calories in one average serving of abacha.
Afang soup

Afangsoup is avegetable soupthat originates from theIbibio PeopleofAkwa Ibomin SouthernNigeria. They share this soup with their neighbors theEfikpeople of Calabar, Cross River.It is a dish popularly known by Nigerians and also some parts ofAfrica. It is especially popular among theIbibioand theAnangpeople ofAkwa Ibom. The Efik of Cross River state adopted this cuisine as part of their cultural identity.It is served at homes and also sometimes in ceremonies such as weddings, birthdays, burials, festivals etc. mostly in the southern part of Nigeria.Afang soup is verynutritiousand the cost of preparation can be adaptable based on family needs.
The ingredients used to prepare Afang soup includes:beef,fish(dried and stock),palm oil,crayfish, pepper, kpomo(dried cow skin), shaki (cow tripe),waterleaf,okazi leaf,onion,periwinkle, salt, seasoning and some other local seasonings.
Eurasian bullfinch

TheEurasian bullfinch,common bullfinchorbullfinch(Pyrrhula pyrrhula) is a smallpasserinebirdin thefinchfamily, Fringillidae.  In Anglophone Europe it is known simply as thebullfinch(English regional, Shropshire: plum bird), as it is the original bird to bear the name bullfinch.
The Eurasian bullfinch wasformally describedin 1758 byLinnaeusin the10th editionof hisSystema Naturaeunder thebinomial nameLoxia pyrrhula.It is now placed in thegenusPyrrhulathat was introduced in 1760 by the French zoologistMathurin Jacques Brisson.The Latin wordpyrrhulacomes from the Greekπυρρός(a flame-coloured bird, fromπυρρός'flame-coloured', fromπυρ'fire':Pyrrha), a 'worm eating bird' that is mentioned by Aristotle.The Latin namepyrrhulafor the Eurasian bullfinch had been used in 1555 by the Swiss naturalistConrad Gessnerin hisHistoriae animalium.
Tensubspeciesare recognised:
TheAzores bullfinch(P. murina), previously regarded as a subspecies of the Eurasian bullfinch, is now recognised as a separate species.
The Eurasian bullfinch is a bulky bull-headed bird. The upper parts are grey; the flight feathers and short thick bill are black; as are the cap and face in adults (they are greyish-brown in juveniles), and the white rump and wing bars are striking in flight. The adult male has red underparts, but females and young birds have grey-buff underparts. It moults between July and October, but males do not have the duller autumn plumage that is typical of some other finches.The song of this unobtrusive bird contains fluted whistles, and is often described as "mournful". This Bullfinch's usual call is a quiet, low, melancholy whistledpeeuorpew. The song is audible only at close range. It is a weak, scratchy warbling, alternating with soft whistles. Tamed bullfinches can be taught to repeat specific melodies.
This bird breeds acrossEuropeand temperateAsia. It is mainly resident, but many northern birdsmigratefurther south in the winter.  Mixed woodland with someconifersis favoured for breeding, including parkland and gardens.
This species does not form large flocks outside the breeding season, and is usually seen as a pair or family group.
It builds its nest in a bush, (preferably more than four metres tall and wide), mature stands of scrub, or tree, laying four to seven pale blue eggs which are mottled with red-brown. It is peculiar among thePasseriformesfor havingspermatozoawith a rounded head and a bluntacrosome.This species produces two or three broods per season, from early May to mid-July. Nesting success increases progressively from April–May to June–July and August.
The food is mainly seeds andbudsof fruit trees, which can make it a pest inorchards: in England, for centuries every parish paid a bounty for every Eurasian bullfinch killed.Ashandhawthornare favoured in autumn and early winter.If wild bird cover is planted for it,kale,quinoaandmilletare preferred, next to tall hedges or woodland.
Tequila Express

TheTequila Expressis a Mexican regional passenger train service that operates fromGuadalajara, Jalisco, to theSauza Tequiladistillery in the municipality of Tequila.The municipality of Tequila is located approximately 40 kilometres (25 mi) northwest of Guadalajara and 32 kilometres (20 mi) southeast of the town ofTequila, Jalisco.The train service is so named because it featurestequilatastings and transports its passengers throughblue agavefields to the distillery  "La Perseverancia"  in Tequila.
The service began operating in 1997. The service is operated by The Cámara de Comercio de Guadalajara (Guadalajara Chamber of Commerce).
The excursion includes livemariachimusic, a tour of thedistilleryandQuinta Sauza, as well as a food buffet on the Quinta premises.
TheEncuentro Internacional del Mariachi y la Charreríafestival is held in Guadalajara.
Yi bua

Yi bua(Chinese:薏粑;pinyin:yìbā, also speltyi buak,yi buah, oryibua) is a traditionalHainanesekuih. It is a Hainanese steamed dumpling made of glutinous rice flour dough. Also known askuih e-oua, it is filled with apalm sugarsweetened mixture of gratedcoconut, toastedsesame seedsand crushed roastedpeanuts, wrapped with sheets of banana leaves pressed into a fluted cup shape, and customarily marked with a dab of red food colouring.This kuih is traditionally served during a wedding and a baby's full-moon celebration.
Iberian magpie

TheIberian magpie(Cyanopica cooki) is abirdin thecrow family. It is 31–35 cm (12–14 in) long and similar in overall shape to theEurasian magpie(Pica pica) but is slenderer with proportionately smaller legs andbill. It belongs to the genusCyanopica.
The Iberian magpie wasformally describedin 1850 by the French naturalistCharles Lucien Bonapartebased on a specimen that had been collected bySamuel Edward Cookin Spain. Bonaparte coined thebinomial nameCyanopica cooki, to replace the preoccupiedPica cyanea.The specific epithet was chosen to honour the collector.Thetype localitywas restricted to Madrid byHarry Forbes Witherbyin 1923.The species ismonotypic: nosubspeciesare recognised.
This taxon was formerly treated asconspecificwith theazure-winged magpie(C. cyana), but this population is 5,400 miles (9,000 km) away from those in eastern Asia.Genetic analysis has suggested that Iberian and azure-winged magpies are distinct species.Othercommon namesinclude Iberian azure-winged magpie,Cook's azure-winged magpie, and Spanish azure-winged magpie.
It has a glossy black top to the head and a white throat. The underparts and the back are a light grey-fawn in colour with the wings and thefeathersof the long (16–20 cm) tail are an azure blue.
The Iberian magpie occurs in southwestern and central parts of theIberian Peninsula, inSpainandPortugal. However, it can sometimes be spotted also in south-western France,and recently its presence has been reported even in north-western Italy.It inhabits various types ofconiferous(mainlypine) andbroadleaf forest, including parks and gardens in the eastern populations.
Often Iberian magpies find food as a family group or several groups making flocks of up to 70 birds. The largest groups congregate after the breeding season and throughout the winter months. Their diet consists mainly ofacorns(oakseeds) andpine nuts, extensively supplemented byinvertebratesand their larvae, softfruitsand berries, and also human-provided scraps in parks and towns.
This species usually nests in loose, open colonies with asingle nestin eachtree,same mean clutch size is 6.2 eggs, but only 32% of nesting attempts are successful, with an average 5.1 young fledged.
Afia Efere

Afia Efere//is a Nigerian soup popular amongst theIbibio/Efik tribe. The soup is also known as white soup due to absence ofpalm oilin it.
White soup is a soup prepared by people of the Southern region of Nigeria. It has two variations in Nigeria, theIgboversion (Ofe Nsala) and theIbibio/Efikversion (Afia Efere). Afia Efere is similar to the Igbo soup 'Ofe Nsala' except that fewer ingredients are used, and the latter does not contain uyayak (a local seasoning).
The oilless soup is made up of two main meats;goatorchicken, which are also called "Afiaefereebot" and "afiaefereunen", meaning white soup with goat and white soup with chicken respectively.
Other ingredients used in making the soup include uyayak, Ehu (Calabash nutmeg), uziza leaves, andcrayfish.
Nri-Igbo

Nriis anIgbocity-state inAnambra State,Nigeria. It was the seat of a powerful and imperial state who was influenced much by the territories inhabited by theIgboofAwkaandOnitshato the east;south; [Nsukka]] and [Asaba, Today, Nri claims to be the heart and origin of the Igbos, but it is historically dated that Igbo Ukwu, formally known as Igbo, and Igbo Nkwo is the true origin and beginning of the Igbos.
The Nri clan existed from as far back as the 9th century. Nri (the founder of Nri clan) and Aguleri were two of the sons ofEri(founder ofAguleri) and had migrated to the present day Nri from the Anambra (Omambala) river valley (Eriaka) in Aguleri in NorthernIgboland. Nri was said to have inherited spiritual powers from his father. The Nri people belong to the Umueri clans who trace their origins to Eri.
In the Nri mythology, Nri sent by Chukwu to make peace (settle disputes and cleanse abominations) and provide Igbo people food (yam and cocoyam).
Oha soup

Oha soup(Igbo:Ofe Ọha) is a soup mostly eaten by the Igbo people in thesouth easternpart ofNigeria.
Oha soup is aNigeriandelicacy from the Eastern region. It is commonly prepared by theIgbo peoplefrom an evergreentreewhose botanical name isPterocarpus mildraedii.
The main ingredient for the soup is theoha leaf, others includeuziza,achi(soup thickener), meat, crayfish,palm oiland salt. Other names for the soup includeuha,aja, andorasoup.
Oha soup is best eaten withfufu. Pounded yam, semolina, wheat andebaalso goes well with thesoup.
Italian Fast Food

Italian Fast Foodis a 1986 Italian film directed by Ludovico Gasparini, and written by Carlo and Enrico Vanzina, Lorenzo Beccati andEzio Greggio.
The film was inspired by the TV showDrive In, a popular 2-hour show of the 1980s.
A few of the characters were actually lifted from the show:Sergio Vastanoreprised his desperate student role, whileEnzo Braschigave a three-dimensionality to his Paninaro. Other roles were created for the movie, using actors from the TV show -Carlo Pistarinobecame a delivery boy, theTrettréwere the owner and two workers at the fast food, andSusanna Messaggio(the only actress who was not part ofDrive In) became an acting-obsessed waitress.
The movie is about one day in the life of an Italian fast food restaurant, with several of its customers and workers living strange adventures in and around Milan.
During production,Carlo Pistarinohad an accident with the vehicle that was used by his character to deliver food, and the actor came out unharmed after flipping over his 3-wheel car.
The role of Missile is played byMatteo Molinari, who was one of the writers onDrive In.  He subsequently co-wrote the widely successful book series "Anche le Formiche nel Loro Piccolo S'Incazzano" as well as the American-based series "Oops! Movie Mistakes that Made the Cut", books about movie bloopers.
Livvi-Karelian language

Livvi-Karelian(Alternate names:Liygi,Livvi,Livvikovian,Olonets,Southern Olonetsian,Karelian;Russian:ливвиковское наречие,romanized:livvikovskoye narechiye)is asupradialectofKarelian, which is aFinnic languageof theUralicfamily,spoken byOlonets Karelians(self-appellationlivvi,livgilaizet), traditionally inhabiting the area betweenLadogaandOnegalakes, northward ofSvir River.
The name "Olonets Karelians" is derived from the territory inhabited,Olonets Krai, named after the town ofOlonets, named after theOlonka River.
BeforeWorld War II, Livvi-Karelian was spoken both inRussiaand inFinland, in the easternmost part ofFinnish Karelia. After Finland was forced to cede large parts of Karelia to theUSSRafter the war, the Finnish Livvi-Karelian population was resettled in Finland. Today there are still native speakers of Livvi-Karelian living scattered throughout Finland, but all areas in which Livvi-Karelian remains a community language are found in Russia.
Speakers of Livvi-Karelian may be found mainly inOlonetsky,Pryazhinsky,Pitkyarantsky, and partlySuoyarvskydistricts of theRepublic of Karelia.Livvi-Karelian long remained relatively uninfluenced by theRussian languagedespite the large influx ofRussiansfollowing the founding ofSaint Petersburgin 1703.
Livvi-Karelian uses theLatin alphabetand has the following letters in itsalphabet, which is called theKarelian alphabet: Aa, Bb, Cc,Čč, Dd, Ee, Ff, Gg, Hh, Ii, Jj, Kk, Ll, Mm, Nn, Oo, Pp, Rr, Ss,Šš, Zz,Žž, Tt, Uu, Vv, Yy,Ää,Öö.
Until 2007, theü letterwas a part of the Livvi-Karelian alphabet, which has been recommended by the Karelian language board to be instead be changed to the y letter.
Livvi-Karelian and itsgrammatical casesare quite similar to theFinnish languageand other relatedFinnic languages.
The word 'food' in Livvi-Karelian cases:
Source:
Hello! -Terveh!
How are you? -Kuibo dielot?
Good night! -Hyviä yödy!
Good afternoon! -Hyviä päiviä!
Do you speak Karelian? -Pagizetgo (sinä) karjalakse?
I'm sorry. -Minul on žiäli.
You're welcome. -Ole hyvä.
I love you. -Suvaičen sinuu.
Goodbye. -Jiä tervehekse.
My name is ... -Minun nimi on ...
Excuse me. -Prostikkua.
Help! -Avvutakkua!
Cheers! -Teijän tervehyökse!
Right. -Oigei.
Left.  -Hurai.
Yes. -Da.
No.. -Ei.
One.  -Yksi.
Two.  -Kaksi.
Three.  -Kolme.
Four.  -Nelli.
Five.  -Viizi.
Karelian Proper language

Karelian Proper(Karelian Proper:varšinaiskarjala) is asupradialectof theKarelian language, which is aFinnic language. Karelian Proper is one of two/three Karelian dialects, along withLivvi-KarelianandLudic. Karelian Proper is a direct descendent of theOld Karelian language, compared to Livvi-Karelian and Ludiansupradialectswhich were formed through interactions between the Old Karelian and theOld Vepslanguages.Karelian Proper is situated in all ofWhite KareliaandCentral Karelia(parts ofOlonets Karelia).
Karelian Proper is divided into two main dialects, which areNorthern Karelianand South Karelian.The terms North and South Karelian are often avoided to avoid conflict with theRegions of Finland;North KareliaandSouth Karelia. Karelian Proper and most of its dialects are mostly mutually intelligible with theFinnish language, however Karelian Proper is not entirely mutually intelligible with Livvi-Karelian.
White Sea Karelian(North Karelian) is the second most spoken dialect of Karelian Proper, spoken in the northernmost parts of theRepublic of Kareliaand inKuhmo,Finland. Within the Republic of Karelia it is mainly spoken inKalevala,KostomukshaandLoukhi. Within Finland, it is spoken inSuomussalmi.White Sea Karelian is the most mutually intelligible dialect of Karelian Proper toFinnish Languagespeakers.
Example:
South Karelianis the most spoken of the two dialects of Karelian Proper, and it is spoken in Central Karelia andTver Oblast. South Karelian is spoken inTunkua[ru],Suikujärvi[fi],Repola,Rukajärvi,Paatene[ru],Mäntyselkä[fi],Porajärvi,Ilomantsi,Korpiselkä[fi],Suojärvi,Tver Karelia(Tver Oblast,Likhoslavl),Tihvinä,Valday,Suistamo[ru]andImpilahti.
Example:
/b, d, ɡ, z, ʒ/ are consonants found in loanwords in Karelian Proper alongside; /dʲ lʲ nʲ rʲ sʲ tʲ/ (/zʲ/ aspalatalized consonantsin loanwords only in Karelian Proper. In South Karelian (Tver Karelian), /dʲ lʲ nʲ rʲ sʲ tʲ zʲ/ also exist aspalatalized consonants.
Grammatical cases of Karelian Proper is extremely similar to the Finnish language and to other relatedBaltic-Finnic languages. These are the grammatical cases forfood:
Until the 1930s, no Karelian language nor dialect had an official alphabet, and theCyrillic alphabetwas sometimes used until then. From 1930 to 1931 a new alphabet was developed and all Karelian languages adopted theLatin alphabet.
In 2007, the currentKarelian alphabetwas adopted by theRepublic of Karelia, making it a uniform script for all Karelian languages. This unified alphabet was approved in 2007 as a replacement to deal with the separateOlonets Karelianand Karelian Proper alphabets.The main difference between the two alphabets is the inclusion of the letterC.
National Institute of Food Technology Entrepreneurship and Management

National Institute of Food Technology Entrepreneurship and Management(NIFTEMorNIFTEM-K) is ahigher educationinstitute operating under theMinistry of Food Processing Industries(MOFPI). It is located atKundliindustrial area ofSonipat,Haryana,India. It was granted theInstitute of National Importancestatus in 2021.
NIFTEM-K was first officially announced in the budget speech for 2006–07 made byP. Chidambaram, theMinister of Finance, in February 2006.But the institute was only to be inaugurated in 2012,bySharad Pawar, theMinister of AgricultureandConsumer Affairs, Food and Public Distribution.It was set with an original investment of₹500 crore(equivalent to₹943 crore or US$110 million in 2023), on 100 acres (40 ha) of land.
The institute started with severalBachelor of Technology(B.Tech.) programmes.Master of Technology(M.Tech.) programmes have been offered since the academic year 2012–13, and aPh.Dprogramme was added from 2013 to 2014.The firstconvocationof the institute, held in February 2018, was attended by thePresident of India,Ram Nath Kovind.
In 2018, theMinister of Food Processing IndustriesHarsimrat Kaur Badalinaugurated four incubation centres for product testing and development and a food-testing laboratory, with an investment of₹50 crore(US$5.8 million).
In February 2019, theNational Institutes of Food Technology Entrepreneurship and Management Bill, 2019was introduced in theRajya Sabha. The bill aimed at grantingInstitute of National Importance(INI) status to NIFTEM - Kundli and NIFTEM - Thanjavur (formerlyIndian Institute of Food Processing Technology(IIFPT)), thus granting them more financial and academic autonomy.The bill was passed by theRajya Sabhaon 15 March 2021 and by theLok Sabhaon 26 July 2021.
NIFTEM-K offers a 4-yearBachelor of Technology(B.Tech.) curriculum, 2-yearMaster of Technology(M.Tech.) curriculum, andPh.Ddegrees in the various areas of food technology and supply.It also offers aMaster of Business Administration(MBA) course, focusing on food andagribusinessmanagement.Admission to B.Tech. is based onJoint Entrance Examination – Main(JEE (Mains).Admission to M.Tech. is based onGraduate Aptitude Test in Engineering(GATE) and a personal interview.
The academic programmes of NIFTEM-K comes under five following departments:
NIFTEM-K was ranked 151-200 byNational Institutional Ranking Framework(NIRF) in the 2024 engineering ranking.
In May 2018 NIFTEM-K opened four incubation centres which serve as research facilities for entrepreneurs and other businesses seeking to develop and test new products and processes.
NIFTEM-K also conducts research innutrition.  In 2019 it conducted research on improving the taste andnutritional valueof Amrutham Nutrimix, adietary supplementwhich theKerala governmentdistributes in large volume for children below the age of three.Later that year it signed a memorandum of understanding (MoU) for launching the Kerala Nutrition Research Centre, a nutrition research centre focused on the nutrition of women and children.
Koryo-mar

Koryo-mar(Korean:고려말;Russian:Корё мар) is a dialect ofKoreanspoken byKoryo-saram, ethnic Koreans who live in the countries of theformer Soviet Union. It is descended from theHamgyŏng dialectand multiple other varieties ofNortheastern Korean.Koryo-mar is often reported as difficult to understand by speakers ofstandard Korean; this may be compounded by the fact that the majority of Koryo-saram today useRussianand not Korean as theirfirst language.
According toGerman Kim, Koryo-mar is not widely used in the media and is not taught in schools. Thus it can be classified asendangered.
In the speech ofKoryo-saram, the language is referred to asKoryo-mar(고려말/корё мар), with several alternative pronunciations, includingKore-mar(коре мар) andKore-mari(коре мари).
InSouth Korea, the dialect is referred to asGoryeomal(고려말) orCentral Asian Korean(중앙아시아한국어).
InRussiaand otherformer Soviet states, the language is referred to asKoryo-mar(корё мар) orKoryo-mal'(корё маль), of which the former reflects the spoken form while the latter reflects the literary form of Korean.
Speakers do not generally use Koryo-mar as a literary language. Written Korean during the Soviet period tended to follow theNorth Korean standard language, while both Northern and Southern forms have occurredafter thedissolution of the Soviet Union. However, some modern writers, most notablyLavrenti Son, have created plays and short stories in Koryo-mar usingHangul.
A movement for theromanizationof Koryo-mar took place in the late 1930s, promoted by various government officials and linguists, but it did not have much success.
Characteristics of Koryo-mar distinct from that of Standard Korean include the following phonological differences:
Koryo-mar is not taught as a subject or used as themedium of instructionin any schools. Furthermore, due to the encouragement of younger generations to learn Russian the decline of Koryo-mar usage in families has also accelerated, with most Koryo-saram (with the exception of the elderly) using Koryo-mar words only when talking about food (especiallyKoryo-saram cuisine) or possibly certain household items. The Korean language as taught in universities of thepost-Soviet statesisStandard Korean, with instructors being native to or trained. In one instance, a South Korean professor tried to teach Koryo-mar atAlmaty State University, but he did not achieve much success.
However, despite the stark decline in the use of Koryo-mar, certain words, especially regarding food and household items, as well as familial titles to a certain extent have continued to be passed down to varying degrees to younger generations of Koryo-saram through exposure by older generations.
Cafe Lily

Cafe Lilyis a Korean Uzbeki restaurant in theBensonhurstneighborhood ofBrooklyninNew York City,New York, United States.It opened in 2015.
The restaurant servesUzbek,Koryo-saram cuisine, and Russian cuisine.
For Uzbek cuisine, dishes likemanti, kebabs, andplov(pilaf) are served.
For Koryo-saram cuisine, dishes likemorkovcha(a Koryo-saram carrot-based variant ofkimchi),kuksu(loosely similar tojanchi-guksu),andu-kadyaare served.There is alsokhe(based onhoe, similar tosashimi),begodya(similar tojjinbbangmandu, dumplings), andsundya(similar tosundae, blood sausages).
The restaurant is run byUzbekistanisfrom a population of Koreans from the former Soviet Union calledKoryo-saram. Chef Lilia Tyan grew up inTashkent, the capital of Uzbekistan. Her ancestors were Koreans who lived in Eastern Russia, until they wereforced to migrate to Central Asiain 1937.The restaurant is also run by Tyan's son, Dmitry Pyagay.
Media related toCafe Lilyat Wikimedia Commons
Pyanse

Pyanse(Russian:пянсе,Korean:퍈세;RR:pyanse) orpigodi(пигоди,sg.pigodyaпигодя,피고댜) is a steamed pie, bun, ordumplingstuffed with cabbage and meat dish inSakhalin Korean cuisine.It is a popular dish in theRussian Far East, as well as inKoryo-saramcommunities ofCentral Asia.
The Russian wordpigodi(пигоди, plural) derived frompigodya(пигодя, singular), is the Russian transcription of theKoryo-marwordbegoja(베고자).
Pyanseis said to have first made inKholmsk, Russia bySakhalin Koreansin the early 1980s, as an adaptation of Koreanwang-mandu("king dumpling").It has been the most popular street food inVladivostoksince the early 1990s, and became popular inMoscowin the 2010s.
Siryak-tyamuri

Siryak-tyamuri(/sɪərˈjæktɪəˈmʊəri/;Russian:сиряк-тямури) orsirak-jangmul(Koryo-mar: 시락장물;сиракжаңмул;[ɕiɾɐk̚tɕ͈ɐŋmuɭ]) is a stew inKoryo-saram cuisinethat usesfermented soybean paste(jai; 자이;тяй)as the primary flavorant for the broth. It is a descendent of the Korean dishsiraegidoenjang-guk, and prominently featuressiraegi, dried radish stems.
The dish is considered a staple forKoryo-saram, leading one journalist to remark that theKorean peoplecan survive on just lettuce,doenjang, and rice.One Koryo-saram interviewed in Kazakhstan reported that local Kazakhs and Russians called the dish "Korean soup" (Корейский суп). She also reported that local non-Koreans also enjoyed the soup.
The dish has been used as a metaphor for Koryo-saram identity,and its similarity tosiraegi doenjang-gukhas also made it a metaphor for shared culture between Koryo-saram and South Koreans.It is known to be consumed in Koryo-saram enclaves in South Korea, includingTtaetgol Village.It has also been served as ceremonial food in a Koryo-saramdoljanchiceremony.
Devil's curry

Devil curryalso known ascurry DebalinKristangis avery spicycurryflavoured withcandlenuts,galangal,mustard seedandvinegarfrom theEurasianKristang (Cristão)culinary tradition inMalacca,Malaysia,Indonesiaand theIndo-Dutch diaspora (where it is known as Ayam ore Daging Setan).It was historically served one or two days afterChristmasand on other special occasions.
Kristang cuisine blends the cuisines ofSoutheast Asiawith a western-style cuisine inherited fromPortuguesecolonialrulers. Debal Curry traces its roots to the GoanVindahlowhich also features vinegar as an important component inherited from Portuguese culinary traditions. Other popular Kristang dishes includeEurasian Smore(a beef stew) andsugee cake.
In the original Kristang, "Debal" means "leftover", as it is often served one or two days after Christmas and made out of leftovers from the Christmas meal.It is now however a regular menu item in Eurasian homes made from fresh ingredients. The similarity of the words debal and devil, probably paired with spiciness of the dish, lead to it being adopted into the English language as "Devil curry".The term "deviled", in reference to food is often used with spicy or zesty food, including foods prepared with mustard as an ingredient.
Sugee cake

Sugee cakeis acakemade ofsemolinaand almonds, creamedbutter,eggs, andbrandy, and optionally covered in marzipan androyal icing.The cake is typically baked during festive occasions and holidays like Christmas,by members ofMalaccan PortugueseinMalaccaand the larger Eurasian community inMalaysiaandSingapore.The wordsugeehas its origins inHindustaniword for 'semolina' (सूजी). Sugee cake is similar to the Sri LankanLove cakebaked during Christmas by the EurasianBurgher people, which uses cashew as opposed to almonds.[9]
In 2020,Shake Shackadapted the flavor of the sugee cake in a limited edition milkshake, dubbed "sugee boogie."
S.A. Damm

Sociedad Anónima Dammis a Spanishbreweryfounded inBarcelonain 1876 by theAlsatianAugust Kuentzmann Damm and Joseph Damm. It is the main brewery in the city.
Its best known beer products include the following four:
Other Damm products includeInedit,Bock Damm,Free-Damm,A.K. Damm, among others. Damm also produces a range ofGluten-reduced beers under theDauralabel, including aLagerand aMärzen.
In 2018, the shareholding was formed by the Canarian oil company Disa Corporación Petrolífera (33%), owned by the Carceller family, the German food group Dr. Oetker (25%), Seegrund (13.95%), also controlled by the Carceller family and Demetrio Carceller Arce himself (0.083%).The rest of the company's shareholders are several historical families and descendants of the founder, August Kuentzmann Damm, La Moràvia d'Inversions (Armadàs family, 6%) and Boag Valores (Agenjo family, 5%).
In 2022, Carlsberg Marstons Brewing Company announced it will sell the Eagle Brewery inBedford,Englandto S.A. Damm. The Eagle Brewery has packaged Estrella Damm since 2010.
During the heyday ofbaseballin Spain in the 1950s and 1960s, Damm sponsored a local baseball team,Picadero Damm. During the 1960s, Damm was also known for marketing its beer to all members of the family, including children.
Alessio Lisci

Alessio Lisci(born 4 November 1985) is an Italianfootballmanagerand former player. He is the current manager of Spanish clubCD Mirandés.
Born inRome, Lisci played mainly forPromozionesides, and notably representedSerie DsideA.C.D. Guidonia Montecelioduring his senior career.After retiring, he started working atLazioas a fitness coach for the youth sides.
Lisci successively applied for youth coaching jobs at a number of Spanish clubs in 2011;Atlético MadridandLevante UDwere the only two offering him a position, with Lisci accepting the latter afterAtletionly offered him aneight-a-side footballjob.He started as an assistant for theJuvenil Aside while managing an eight-a-side football team;in his first two years at Levante, he worked also as a representative in the Italian food trading market inValenciaas a second job.
Lisci left Levante in 2016 when manager Miguel Ángel Villafaina was sacked, but returned just months later after being named in charge of theJuvenil Bside.On 12 June 2018, he was named manager of Levante'sJuvenil Asquad.
On 15 December 2020, Lisci replacedLuis Tevenetat the helm ofthe reservesinSegunda División B.He managed to avoid relegation with the side at the end ofthe season, as the club was kept inSegunda División RFEF.
On 1 December 2021, Lisci was appointed interim manager of the first team inLa Liga, after managerJavier Pereirawas sacked.He made his debut at the helm of the club in the following day, in a 8–0 away routing ofCD Huracán Melilla, forthe season'sCopa del Rey.
Lisci's professional debut on occurred on 5 December 2021, a 0–0 home draw againstCA Osasuna.Two days later, he was definitely appointed manager of theGranotasuntil the end ofthe campaign.
Despite taking over theGranotesin the last position, Lisci kept his side with options of survival until the last rounds, when the club'srelegationwas confirmed. On 30 June 2022, after his contract expired and Levante announcedMehdi Naftias manager, he left after refusing the role of Methodology Director, stating a "desire to manage".
On 8 June 2023, after nearly one year without coaching, Lisci was named manager ofSegunda DivisiónsideCD Mirandés.