Coffe Tables

The other day, I was walking down the street in a small downtown area nearby when I noticed what looked like some sort of lounge tucked away in one of the storefronts. At the time, it was closed (since it was night time), but I still peered in anyway to have a look. I later found out that it was a workspace for working adults who telecommuted or wanted a space to rent for a few hours to conduct business meetings, etc. I thought that this was a really neat idea.
Renting work spaces has apparently been around for a while. However, in recent years, the idea of renting a workspace has gained popularity because of the increased numbers of people who are now working remotely from home. This particular place that I was looking at had a really nice feel to it. It was trendy and modern. You could see some artwork hanging on the walls, and I noticed that there were recessed lights in the ceiling so as to not give off such a harsh glow. There was also a little kitchen area as well as a few desks, tables, and it even had a small lounge area. On top of that, it was located in a quaint section of a small downtown area where everything was literally within walking distance. So, if you were working, you could abandon your work and walk two or three stores down to the pizza place or next door to the upscale Italian restaurant. It was really nice!
I spoke to a few people online who actually use these sort of rented work spaces to get their work done. Typically, it seems that the types of people who use rented work spaces are those who are in the middle of starting their companies up and need a place to gather every now and then. There are also others who simply want to get away from their house a few days a week but don’t want to get stuck in a library or at a cafe. For these people, rented work spaces give off the illusion of actually “going to the office”. The only difference is that your office might be located close to where you live versus you having to commute thirty minutes or more. As I talk about it, I like the idea more and more.
I’m not sure how much it would cost to rent a workspace, but the idea of simply having a place to host business meetings with clients and the like is a great one- especially for those Internet-based businesses that have no desire or need to have an actual office location all of the time. Renting a workspace also seems like a fairly easy enough endeavor. You can simply go online and Google it to see what comes up in your local area. One thing is for sure though- this definitely gives you another option of somewhere to do your work- especially on days when you really don’t feel like going to the local cafe or coffee shop. I don’t know about you, but when I go to a place like a coffe shop or a cafe, I feel as if before I can settle down to do my work, I have to first buy something (this way they don’t think I’m taking advantage). However, if you continue to do your work at a coffee shop or cafe several times a week, this can quickly add up in dollars, which is something you don’t want.

Vegetarians:

A number of dishes in tavernas are prepared without meat, such as big white beans (geegandes) cooked in tomato sauce, black-eyed beans (mavro¬matika), thin slices of courgette fried in batter (kolokothakia tiganita), something equivalent to ratatouille, (briam), Ladies’ Fingers (bamyes) which are usually served with a tomato sauce. Menus often include a spinach type vegetable (horta) best eaten with lemon juice. Try it, you might like it.

Useful standbys are spinach pies and cheese Pies which never have any meat and are always available at the bakery. Remember the magic words ‘without meat’ (horis kreas). Do go and have a look in the kitchen because there might well be something in there that the waiter has forgotten to mention. If the worst comes to the worst they will always make you another trusty omelette.

Fish:

Fresh fish is not that easy to find in Athens given the prox¬imity of the Mediterranean. When you order fish you will normally receive just that, usually with an oil and lemon dressing. Check with the waiter but if you want anything else, perhaps chips and salad, order these as extras; Fish in Greece is divided into different categories, A, Band C and priced accordingly. Price on the menu is by the kilo. When the fish has been chosen, the weight will determine the price.

The selection will nearly always include red mullet and snapper. If you are wary of bones, a swordfish steak is a safe bet. Tavernas will nearly always have squid (kalamari) on offer. Kilo pricing also applies to lobster should you decide to splash out and celebrate during your holiday.

A popular area for fish restaurants is Microlimano which means Small Harbour. It is a picturesque bay on the coast near Piraeus, with tables spreading down to the water and overlooking bobbing boats. Fish in Greece is expensive and a meal here could be pricier than the average taverna.

It’s a taxi ride or the metro to Piraeus and then a taxi to the Little Harbour (Microlimano). Tavernas stretch ‘around the harbour with much the same menus’.

Meze or Pikilia:

After a morning’s sightseeing this particularly Greek pastime of enjoying a drink and a light snack in one of the squares or parks with which the city abounds might be just perfect.

The meze or pikilia is a plate of nibbles such as cheese, tomato, eggs, tiny meatballs and various dips or perhaps a Jew tiny fish. This would usually be accompanied by an ouzo but it can just as easily be enjoyed with a beer or soft drink.

I have listed here a few well-known places in Athens where you can enjoy this especially Greek pastime.

Syntagma Square:

Just one block down Panepistimiou Street, at the back of an arcade opposite the famous coffee shop Zonars is Apofsos, a traditional cafe with marble tables, wooden chairs and walls decorated with old Greek and foreign advertisements. Dating back to 1812, they offer snacks and ouzo served in the tradi¬tional way. It has remained virtually unchanged over the years and is a popular haunt of politi¬cians and businessman.

Dexameni:

Just north of Kolonaki Square, the style centre of the capital, is this little park, the name of which means ‘reservoir’. It is still the city reservoir as it has been since it was first built by Hadrian in 130 AD.

Sit at one of the small tables on either side of the path, enjoy a drink or a snack, and look for traces of the long history of this little square.

Likavitos Hill:

Half way up or down Likavitos Hill, depending on which way you’re going, is a coffee shop and bar with good meze and a great view across to the Acropolis and all the way down to the sea. On a clear day you can even see Aegina with its little clumps of white houses.

It’s possible to drive as far as the restaurant, park and walk to the top. An easier route is to take the funicular up from Ploutarhou Street, take in the view from the top and then walk down, stopping halfway to enjoy drinks and snacks.

Plaka:

The Ouzeri Kouklis at 14 Tripodon Street is in an attractive double storey house with two terraces. A selection of snacks on a tray is brought to your table and you can select just one dip or a full meal if you’re hungry. Ouzo, soft d)-inks and beer are available and barrelled wine is served in jugs.

Just opposite is the charming To Kafeneio in Epiharmou Street, with tables and chairs both inside and out along the pavement. The menu offers an interesting selection of snacks as well as their own barreled wine and the usual selection of drinks.

Souvlaki:

Nearly every square in Athens will have at least one souylaki shop and although they might not look that inspiring from the outside, the food is good and the service generally fast and friendly. Most have a few tables outside on the pave¬ment.

Most popular, meal is the souvlaki, either just the meat sliced from the rotating spit and served on a plate or rolled in a round of pitta bread to which tomato, onion and yoghurt dip (tzatziki) with salt and pepper is added. You can select all or any of these in your souvlaki which is then wrapped in greaseproof paper and a napkin.

These shops will also often have chicken, plates of chips and various salads. Do ask about any extras they may have such as soft sweet chilies or toasted bread with garlic. You can, of course, just pop into the shop and have a look at what they have on offer.

An evening meal at one of these little restaurants, where a good meal with a bottle of retsina or a couple of beers won’t cost much at all, is highly recom¬mended. The staff in your hotel will always be happy to direct you to the nearest good souvlaki shop or you Can keep. an eye out for one you like the look of as you explore the city.

Coffes, cakes and snacks:

There are any number of coffee shops in Athens most of which offer sandwiches, croissant, cakes and biscuits. Obviously they tend to be more concentrated in the busier parts of the city. The most famous, although not the cheapest, area of Athens for sitting out, enjoying a coffee and watching the world go by is Kolonaki Square.

Athens has many take-away counters that .sell cheese, spinach and ham pies plus sausage rolls and sandwiches. These are handy if you want something to eat as you move around.

Most cigarette kiosks also sell instant cold coffee (ask for frappe) to which you just add water which they will also sell. The coffee is in a plastic cup: You pour in the water and shake it all up adding the sugar to taste. The cigarette kiosks also sell cold drinks, beers and fruit juices.

Another favorite in Athens are little stands selling koulouri, the ring of bread covered with sesame seeds. They are usually piled high and you simply take one and pay the vendor. They will also very often sell doughnuts. So you have the makings of a picnic which you could then enjoy in the cool of the National Gardens.

African lemon Grass: Cymbopogon citrates (Yourba: koko oba; Ibo: achara ehi; akwukuo; Efik: ikonti: Ibibio: myoyaka) Easily cultivated. Used for making tea and in some Delta pepper soups and pottages. Also a local deterrent to tsetse fly and snakes.

Afzelia Bella Bella (ibo: ule ule) The fermented leaves of this plant can be purchased from Eastern market women. They are added to boiling yam to give aroma and flavour.

Beletiention (Itsekiri) This herb is usually purchased dried and ground from women from Bendel State in the local markets. Sprinkle over palm-nut soup when cooking.

Bitter Leaf: Vernonia anyadalina (Yoruba: ewuro; Efik: etido) This large shrib, which only grows in the tropics, is botanically related to lettuce, chicory and daisies. To remove most of the bitterness in the leave, they are usually crushed and washed thoroughly. Bitter leaf is easily grown and is also readily available in the market either as fresh leaves or washed and scrubbed. It can also be dried for storage. Bitter leaf is used as a vegetable in stews, often with egusi. It gives a bitter, mildly astringent quality to the dish. It is also widely used medicinally.The life powder used in gumbos in Louisiana, U.S.A. is a herb mixture based on sassafras, which appears to have been adopted as a substitute by Africans there). Another plant used to produce the same effect as bitter leaf in many parts of the East is the climbing plant, Crongronema ratifolia (Ibo: utazi-zi).

Tea-bush and partminger The botanical family Labietae includes thyme, oregano, marjoram, sage, rosemary, lavender and others. These are pungent herbs, several of which are available and used in Nigeria. Two of the more widely popular are tea-bush and partminger. Neither of these is usually seen in the market, as they are both readily grown from seed and may even be found as weeds. If they are not available, fresh or dried thyme or basil may be substituted.

Tea-bush: Ocimum gratissimum (Yoruba: efinrin; Benin: ihiri; Efik: mfang, amana; Ibo: nchaawu; Kalabari: akeni, Kolokuma: furuegena) The fresh leaves are used in a wide variety of ways. In the Delta they are used in peper soups and pottages; in Kwara for egusi soups; in Igalla as a vegetable; and in other places, raw in salads. These leaves are widely believed to aid digestion.

In case of note bleeds, apply the crushed leaves, to stop the blood flowing.

Partminger Ocimum canum (Nigerian common name: curry leaf; American: basil, mint) Use as tea-bush.

Miscellaneous Flavourings

Dried Crayfish Dried crayfish (actually dried shrimp) is used in soups and stews mainly as a flavouring. It also provides valuable nutrients, especially protein. It is convenient to buy in bulk as dry crayfish must be picked over to remove foreign objects and re-dried in the sun or a 2250F, 1100C oven. Small dried crayfish are usually used ground; larger ones may be used whole, after removing the heads, tails and legs. The removed parts can be ground and added to food as well. Grinding can be done in a mortar, on a stone, in a coffee grinder or in a blender. Store whole or ground. Keep very dry in an airtight container.

Dried Okro (Hausa: nuru: Yoruba: orunla) Dried okro is sold in the market sliced or ground. It can also be prepared at home by slicing thinly and sun-drying fresh okro. When pounded or ground. It is added to soups for a flavour different from fresh okro. And for thickening.

Potash Keun and native salt are forms of potash prepared locally. They are used for flavoring and to shorten the cooking time of some foods. Some foods are changed in colour when potash is used. Kanu is sometimes used to keep palm oil from separating from the water in stews. Available in all markets.

Orange Rind, Grated Orange rind can be used in sweets to give a natural fresh flavour. Grate the outermost oily surface of the orange finely. Without including the underlying white bitter membrane. Use one teaspoon grated rind as a substitute for one teaspoon vanilla flavour in any recipe. (Lemon rind can be prepared in the same way.)

Oils and Fats

Nigeria use a wide variety of oils and fats in their cooking as ingredients for soups and stews and for frying. The most popular are palm oil and groundnut oil. The supply of both of these oils does not meet present demand. So many other cooking fats and oils are available in the local markets.

Butter Butter is important and is expensive. As it is perishable, it is sold only in shops. Butter as a table spread is an acquired taste in Nigeria: perhaps one best not acquired

Chicken Oil Coconut oil can usually be located in large urban markets and in smaller markets near its source. It is sold both as a body oil and for consumption. Try it in Jollof rice or coconut rice and use it as cooking oil in baking ( use about ten percent less oil, like animal fats. Contains mainly saturated fatty acids and becomes rancid unless stored in a cool place or an airtight container. Buy in small quantities

Corn Oil imported and expensive. Use as for vegetable oil

Egusi – seed Oil A special oil produced locally. Occasionally it can be seen tined commercially. Used in stews and on boiled foods.

Fish Oil A special oil produced in the home when frying or drying oily fish. Very nutritious. This is definitely a seasonal localized delicacy and is sometimes given as a gift. Served with boiled foods such as yam and green plantain

Ghese (Clarified butter) or ‘ghese substitute’ imported for the Asian community. Sometimes seen in the local market where it is prized for frying plantain. Can be used as other vegetable oils but has a unique butter-like taste which may not be driven off by heating if it si not desirable in the finished product. High in unsaturated fats.

Margarine Many imported and locally produced varieties of margarine are available. Tinned margarine is available even in the local markets. Although packets and tubs of soft margarine are sold in the large shops. Used mainly on bread. Tinned and packet margarine can be used in baking.

Palm Oil the fruits of the oil palm are used in food. Mainly as a source of refined oil. The husked fruits are also used fresh by extracting and sieving the unrefined oil-containing pulp to prepare banga soups. The palm kernel within the remaining hard. Thick –shelled nut is also eaten as snack food. The nut should be dried for a few days in the sun to facilitate the removal of the inner nut- meat. The whole palm fruit, as harvested, can be purchased from local farmers or it can be brought in smaller quantities. Husked, in the markets. Palm fruit should not be stored for more than a few days, but can be boiled for ten minutes. Cooled and frozen. Alternatively. The pulp can be prepared and frozen.

Palm oil contains vitamins not present in most refined oils and is therefore an important ingredient in many coconut and spices during extraction according to local tastes and is served uncooked with boiled foods such as yam or green plaintain. This oil is not readily available in the local market. But if you make friends with a market woman who buy palm oil at source. She may be able to get some for you. The palm oil processed in the eastern states is generally considered superior to that processed in large commercial oil mills throughout the country. however. the selection of good oil is always best made by tasting it before buying it. Good oil will not coat the tongue and will not be bitter or strong smelling. It will be bright red. Rather than too dark in colour: it may be oily, thick or almost solid. The oil sold in the super –markets in tins is not as good as good oil from the market. But this oil and inferior market oil can be improved if some onion is fried in it – the heating drives off some unpleasant scent and the onion imparts some additional flavour.

It should be emphasized that good market palm oil is tasty. It can be eaten without cooking. Can be used directly without frying in stews and will not give an unpleasant odour or taste to the product.

Salted Pork Oil similar to chicken oil. But prepared from salted pork.

Soybean Oil soybean oil has many nutritional advantages, but, unfortunately, is not commonly available yet in Nigeria. It is sometimes a constituent of the ‘vegetable oils seen in the markets.

Vegetable Oils five- gallon tins. One – gallon tins. And unlabelled bottles of ‘vegetable’ oil are sold in every local market groundnut oil in most foods. These oils locally produced or imported form around the world. Usually do not state the type of seed from which the oil was extracted. Unfortunately. Much of the vegetable oil being sold in Nigeria today is refined and bleached palm oil. This palm oil has been exported from the tropics, and imported again in a less nutritious form. Other ‘vegetable’ oils consist of any one or a blend of a wide variety of oils such as corn, groundnut, cottonseed, and soybean oils vegetable oils please the housewife as they are tasteless, relative relatively colorless and do not ‘splatter, when heated, unlike the more familiar groundnut and palm oils. For frying, these qualities make vegetable oils particularly attractive but for regular incorporation in soups and stews. Good nutrition dictates the continued use of the less processed locally produced oils.

Vegetable Shortening (Solid) A variety of solid vegetable shortenings is available. These appeal to the cook as they can be kept at room temperature and can be used for frying as well as baking’s. They are generally tasteless and white in colour

Seeds

Many seeds are used in Nigerian cooking. They are generally used ground. And provide special flavours. Thickening and often add oil to the dish. Such seeds used seasonally in particular areas. Cowpeas, a most important component of Nigerian foods.

Agbono: Irringia gabonsis (Common name: wild or African mango. Bush mango) the fruits of the bush mango tree are opened and the seeds split to remove and dry the inner nuts (agbono) before marketing. The agbono is very hard and is always ground before use as a flavoring and thickening in soups it gives a more or less mucilaginous ‘draw’ to the soup depending on how the dish is prepared. Before grinding the darker coloured hard – back to the nut can removes some nutrients and is not necessary. Grinding can be done in a mortar or on a stone by adding some oil. Or in a machine in the market it can also be ground in a blender or get it as fine as is usually required. It may help to chill the chopped nuts first before using a blender. Although the final product may taste slightly different, the coarsely broken agbono can be boiled in water or stew to soften before being blended and then returned to the soup (10 per cent ). Protein (31 per cent) and vitamins. Agbono is popular throughout Nigeria. Although in a few localities it is considered taboo.

Coconut: Cocos nucifera the coconut is the seed of the coconut palm. Coconut is fairly rich in protein and oil, but contains mainly cellulose and readily digestive sugars. Coconut meat is used as a snack or in combination with other foods as a light meal . for example, fresh coconut is served with soaked garri or roasted fresh corn. The coconut milk extracted from the meat is used in baking and in rice dishes and curries. To buy fresh coconuts which feel heavy and contain plenty of milk the shells should be intact. Without cracks, and the eyes dry and free from mould. Do not buy to store for long periods unless you plan to remove the meat and dry it or freeze it. As coconuts are perishable and usually available all the year round. To open the coconut the coconut can simply be cracked on a stone or with a hammer. But loss of the water is likely. Try pounding holes in the eyes with a large nail or screwdriver and pouring the water out. The flesh can be removed directly with a knife, but this is facilitated by drying the coconut whole or in large pieces in a 400 F, 200 C oven for 10-15 minutes or placing it over a hot hearth. While still hot the coconut can then be cracked open and the flesh removed more easily from the shell in large pieces. The flesh can be dried or roasted either in large pieces or after grating. By frying gently or baking at 300 F, 150 C. constant turning and care is needed to assure even browning. There is an ‘old wives’ tale’ that a child who drinks the coconut water will be a dullard. To prepare coconut milk the brown layer outside the white coconut meat may or may not be removed the coconut meat is grated finely on a grater, in a blender being cut into small pieces with a knife, or an a traditional raspado. Pour one cup of boiling water over the coconut meat. Let it stand for thirty minutes. Strain it through a fine sieve. Pour another cup of boiling water over the grated meat and let it stand another thirty minutes strain again. The milk collected from the two straining can be used with the coconut water as a beverage, preferably chilled, or in cooking.

Egusi: Citrullus colocynthis (common name: melon seed Yoruba: egusi , ibo: ogili: Hausa: agusi) the fruit of this plant can be eaten raw like cucumber or cooked in soups like marrow (summer-squash) but in Nigeria it is mainly harvested for its seeds. The black outer shell of the seed is removed manually and the creamy-white inner seed is ground raw or roasted for use in many dishes. In some places. The whole seed is fermented after being soaked in water, boiled and dried and made into a strong substance called ogiri used in preparation soups.

If cooking oil is extracted from the the seeds, the residue is also used as food (see Egbalo, Chaper 3) Egusi seeds are high in protein and oil and contain fair amounts of minerals. To buy seeds should be selected carefully to be free from discoloration and mould. They should have a pleasant nutty flavour. Egusi seeds can be ground on a stone with a little water just before use, or ground dry for storage. If they are to be stored. Grind in a mortar or a coffe grinder until fine but not pasty. The seeds may be roasted or fried (propped) before grinding. Depending. On taste. Egusi. Is best stored in the refrigerator after grinding containers at room temperature for some days. Unground dry or roasted seeds may be stored at temperature for longer periods. Unshelled seeds are even less perishable.

Groundnut: Arachis hopogea (common name: peanuts: Yoruba: epa: Hausa: gya’da: ibo: okpa) groundnut are used raw or roasted. When added to stews, they are usually ground and provide flavour and thickening. The quanlity of protein in groundnuts is more like that of animal protein than most plant foods. It is, however. Low in some essential amino-acids and should be supplemented with at least a small amount of carbohydrate. Many vitamins and minerals and fifty per cent oil, which is primarily unsaturated.

To buy fresh groundnuts should always be used straight away as sub-optimal storage may result in the production of toxic products by moulds. Groundnut are sold raw. Roasted, shelled or unshelled. Shelled groundnuts may or may not have had the red papery skin removed. Always store in a cool dry place. For long storage periods. Refrigerator or freeze

Locust Bean, fermented: Parkia filicode, parkia biglobosa (Yoruba: oru: Ibo: eginili – Efik: ete-edi- uku: Hausa kalwa) the fruit of the African locust bean tree has a pulp in which is embedded many small seeds. The pulp is dried in some areas for addition to soups. Rice and cereals. A drink called bolola is made from it. the seeds are used extensively throughout Nigeria as flavourful and nutritious addition to soups and stews. They contain about 54 per cent fat and 30 per cent protein of high quality, in addition to vitamins and minerals. The seeds are prepared by boiling for twenty –four hours to soften the coats, then pounded and washed several times to remove the broken shells. The kernels are boiled to form a paste which is then fermented. Resulting in a very strong-smelling grayish product. This is sold in the markets fresh by the spoonful or in flat dried paties, black in colour.

Oil bean seeds: Pentaclethra (common name: African oil bean : ibo: agiri) in the eastern part of Nigeria, particularly, the seeds of the African oil bean are commonly fermented and slivered for addition to pottages and stews to which they add texture, protein and oil. Other foods prepared in a similar way and used as a substitute for oil bean include egusi fruits and upko seeds. The processed oil beans or substitutes can be purchased from. Ibo food traders seasonally in the market.

Sesame seeds (Benne-seed) Nigeria is one of the largest world produces of benne-seed. It is. However, seldom seen in markets outside of the central regions where it is grown. In these areas it is consumed in large quantities, just as egusi seeds are used elsewhere, and it can substituted for them in these recipes. Its nutritional value is similar to egusi. Benne- seed can also be used in breads and sweets.

Dried Okro (Hausa: nuru: Yoruba: orunla) Dried okro is sold in the market sliced or ground. It can also be prepared at home by slicing thinly and sun-drying fresh okro. When pounded or ground. It is added to soups for a flavour different from fresh okro. And for thickening.

Potash Keun and native salt are forms of potash prepared locally. They are used for flavoring and to shorten the cooking time of some foods. Some foods are changed in colour when potash is used. Kanu is sometimes used to keep palm oil from separating from the water in stews. Available in all markets.

Orange Rind, Grated Orange rind can be used in sweets to give a natural fresh flavour. Grate the outermost oily surface of the orange finely. Without including the underlying white bitter membrane. Use one teaspoon grated rind as a substitute for one teaspoon vanilla flavour in any recipe. (Lemon rind can be prepared in the same way.)

Oils and Fats

Nigeria use a wide variety of oils and fats in their cooking as ingredients for soups and stews and for frying. The most popular are palm oil and groundnut oil. The supply of both of these oils does not meet present demand. So many other cooking fats and oils are available in the local markets.

Butter Butter is important and is expensive. As it is perishable, it is sold only in shops. Butter as a table spread is an acquired taste in Nigeria: perhaps one best not acquired

Chicken Oil Coconut oil can usually be located in large urban markets and in smaller markets near its source. It is sold both as a body oil and for consumption. Try it in Jollof rice or coconut rice and use it as cooking oil in baking ( use about ten percent less oil, like animal fats. Contains mainly saturated fatty acids and becomes rancid unless stored in a cool place or an airtight container. Buy in small quantities

Corn Oil imported and expensive. Use as for vegetable oil

Egusi – seed Oil A special oil produced locally. Occasionally it can be seen tined commercially. Used in stews and on boiled foods.

Fish Oil A special oil produced in the home when frying or drying oily fish. Very nutritious. This is definitely a seasonal localized delicacy and is sometimes given as a gift. Served with boiled foods such as yam and green plantain

Ghese (Clarified butter) or ‘ghese substitute’ imported for the Asian community. Sometimes seen in the local market where it is prized for frying plantain. Can be used as other vegetable oils but has a unique butter-like taste which may not be driven off by heating if it si not desirable in the finished product. High in unsaturated fats.

Margarine Many imported and locally produced varieties of margarine are available. Tinned margarine is available even in the local markets. Although packets and tubs of soft margarine are sold in the large shops. Used mainly on bread. Tinned and packet margarine can be used in baking.

Palm Oil the fruits of the oil palm are used in food. Mainly as a source of refined oil. The husked fruits are also used fresh by extracting and sieving the unrefined oil-containing pulp to prepare banga soups. The palm kernel within the remaining hard. Thick –shelled nut is also eaten as snack food. The nut should be dried for a few days in the sun to facilitate the removal of the inner nut- meat. The whole palm fruit, as harvested, can be purchased from local farmers or it can be brought in smaller quantities. Husked, in the markets. Palm fruit should not be stored for more than a few days, but can be boiled for ten minutes. Cooled and frozen. Alternatively. The pulp can be prepared and frozen.

Palm oil contains vitamins not present in most refined oils and is therefore an important ingredient in many coconut and spices during extraction according to local tastes and is served uncooked with boiled foods such as yam or green plaintain. This oil is not readily available in the local market. But if you make friends with a market woman who buy palm oil at source. She may be able to get some for you. The palm oil processed in the eastern states is generally considered superior to that processed in large commercial oil mills throughout the country. however. the selection of good oil is always best made by tasting it before buying it. Good oil will not coat the tongue and will not be bitter or strong smelling. It will be bright red. Rather than too dark in colour: it may be oily, thick or almost solid. The oil sold in the super –markets in tins is not as good as good oil from the market. But this oil and inferior market oil can be improved if some onion is fried in it – the heating drives off some unpleasant scent and the onion imparts some additional flavour.

It should be emphasized that good market palm oil is tasty. It can be eaten without cooking. Can be used directly without frying in stews and will not give an unpleasant odour or taste to the product.

Salted Pork Oil similar to chicken oil. But prepared from salted pork.

Soybean Oil soybean oil has many nutritional advantages, but, unfortunately, is not commonly available yet in Nigeria. It is sometimes a constituent of the ‘vegetable oils seen in the markets.

Vegetable Oils five- gallon tins. One – gallon tins. And unlabelled bottles of ‘vegetable’ oil are sold in every local market groundnut oil in most foods. These oils locally produced or imported form around the world. Usually do not state the type of seed from which the oil was extracted. Unfortunately. Much of the vegetable oil being sold in Nigeria today is refined and bleached palm oil. This palm oil has been exported from the tropics, and imported again in a less nutritious form. Other ‘vegetable’ oils consist of any one or a blend of a wide variety of oils such as corn, groundnut, cottonseed, and soybean oils vegetable oils please the housewife as they are tasteless, relative relatively colorless and do not ‘splatter, when heated, unlike the more familiar groundnut and palm oils. For frying, these qualities make vegetable oils particularly attractive but for regular incorporation in soups and stews. Good nutrition dictates the continued use of the less processed locally produced oils.

Vegetable Shortening (Solid) A variety of solid vegetable shortenings is available. These appeal to the cook as they can be kept at room temperature and can be used for frying as well as baking’s. They are generally tasteless and white in colour

Seeds

Many seeds are used in Nigerian cooking. They are generally used ground. And provide special flavours. Thickening and often add oil to the dish. Such seeds used seasonally in particular areas. Cowpeas, a most important component of Nigerian foods.

Agbono: Irringia gabonsis (Common name: wild or African mango. Bush mango) the fruits of the bush mango tree are opened and the seeds split to remove and dry the inner nuts (agbono) before marketing. The agbono is very hard and is always ground before use as a flavoring and thickening in soups it gives a more or less mucilaginous ‘draw’ to the soup depending on how the dish is prepared. Before grinding the darker coloured hard – back to the nut can removes some nutrients and is not necessary. Grinding can be done in a mortar or on a stone by adding some oil. Or in a machine in the market it can also be ground in a blender or get it as fine as is usually required. It may help to chill the chopped nuts first before using a blender. Although the final product may taste slightly different, the coarsely broken agbono can be boiled in water or stew to soften before being blended and then returned to the soup (10 per cent ). Protein (31 per cent) and vitamins. Agbono is popular throughout Nigeria. Although in a few localities it is considered taboo.

Coconut: Cocos nucifera the coconut is the seed of the coconut palm. Coconut is fairly rich in protein and oil, but contains mainly cellulose and readily digestive sugars. Coconut meat is used as a snack or in combination with other foods as a light meal . for example, fresh coconut is served with soaked garri or roasted fresh corn. The coconut milk extracted from the meat is used in baking and in rice dishes and curries. To buy fresh coconuts which feel heavy and contain plenty of milk the shells should be intact. Without cracks, and the eyes dry and free from mould. Do not buy to store for long periods unless you plan to remove the meat and dry it or freeze it. As coconuts are perishable and usually available all the year round. To open the coconut the coconut can simply be cracked on a stone or with a hammer. But loss of the water is likely. Try pounding holes in the eyes with a large nail or screwdriver and pouring the water out. The flesh can be removed directly with a knife, but this is facilitated by drying the coconut whole or in large pieces in a 400 F, 200 C oven for 10-15 minutes or placing it over a hot hearth. While still hot the coconut can then be cracked open and the flesh removed more easily from the shell in large pieces. The flesh can be dried or roasted either in large pieces or after grating. By frying gently or baking at 300 F, 150 C. constant turning and care is needed to assure even browning. There is an ‘old wives’ tale’ that a child who drinks the coconut water will be a dullard. To prepare coconut milk the brown layer outside the white coconut meat may or may not be removed the coconut meat is grated finely on a grater, in a blender being cut into small pieces with a knife, or an a traditional raspado. Pour one cup of boiling water over the coconut meat. Let it stand for thirty minutes. Strain it through a fine sieve. Pour another cup of boiling water over the grated meat and let it stand another thirty minutes strain again. The milk collected from the two straining can be used with the coconut water as a beverage, preferably chilled, or in cooking.

Egusi: Citrullus colocynthis (common name: melon seed Yoruba: egusi , ibo: ogili: Hausa: agusi) the fruit of this plant can be eaten raw like cucumber or cooked in soups like marrow (summer-squash) but in Nigeria it is mainly harvested for its seeds. The black outer shell of the seed is removed manually and the creamy-white inner seed is ground raw or roasted for use in many dishes. In some places. The whole seed is fermented after being soaked in water, boiled and dried and made into a strong substance called ogiri used in preparation soups.

If cooking oil is extracted from the the seeds, the residue is also used as food (see Egbalo, Chaper 3) Egusi seeds are high in protein and oil and contain fair amounts of minerals. To buy seeds should be selected carefully to be free from discoloration and mould. They should have a pleasant nutty flavour. Egusi seeds can be ground on a stone with a little water just before use, or ground dry for storage. If they are to be stored. Grind in a mortar or a coffe grinder until fine but not pasty. The seeds may be roasted or fried (propped) before grinding. Depending. On taste. Egusi. Is best stored in the refrigerator after grinding containers at room temperature for some days. Unground dry or roasted seeds may be stored at temperature for longer periods. Unshelled seeds are even less perishable.

Groundnut: Arachis hopogea (common name: peanuts: Yoruba: epa: Hausa: gya’da: ibo: okpa) groundnut are used raw or roasted. When added to stews, they are usually ground and provide flavour and thickening. The quanlity of protein in groundnuts is more like that of animal protein than most plant foods. It is, however. Low in some essential amino-acids and should be supplemented with at least a small amount of carbohydrate. Many vitamins and minerals and fifty per cent oil, which is primarily unsaturated.

To buy fresh groundnuts should always be used straight away as sub-optimal storage may result in the production of toxic products by moulds. Groundnut are sold raw. Roasted, shelled or unshelled. Shelled groundnuts may or may not have had the red papery skin removed. Always store in a cool dry place. For long storage periods. Refrigerator or freeze

Locust Bean, fermented: Parkia filicode, parkia biglobosa (Yoruba: oru: Ibo: eginili – Efik: ete-edi- uku: Hausa kalwa) the fruit of the African locust bean tree has a pulp in which is embedded many small seeds. The pulp is dried in some areas for addition to soups. Rice and cereals. A drink called bolola is made from it. the seeds are used extensively throughout Nigeria as flavourful and nutritious addition to soups and stews. They contain about 54 per cent fat and 30 per cent protein of high quality, in addition to vitamins and minerals. The seeds are prepared by boiling for twenty –four hours to soften the coats, then pounded and washed several times to remove the broken shells. The kernels are boiled to form a paste which is then fermented. Resulting in a very strong-smelling grayish product. This is sold in the markets fresh by the spoonful or in flat dried paties, black in colour.

Oil bean seeds: Pentaclethra (common name: African oil bean : ibo: agiri) in the eastern part of Nigeria, particularly, the seeds of the African oil bean are commonly fermented and slivered for addition to pottages and stews to which they add texture, protein and oil. Other foods prepared in a similar way and used as a substitute for oil bean include egusi fruits and upko seeds. The processed oil beans or substitutes can be purchased from. Ibo food traders seasonally in the market.

Sesame seeds (Benne-seed) Nigeria is one of the largest world produces of benne-seed. It is. However, seldom seen in markets outside of the central regions where it is grown. In these areas it is consumed in large quantities, just as egusi seeds are used elsewhere, and it can substituted for them in these recipes. Its nutritional value is similar to egusi. Benne- seed can also be used in breads and sweets.

The Vending Corporation has been providing Fastcorp frozen vendors such as the F-631 and F-820 to operators in the U.K. for many years. The Z400 vendor is a new version of the F-820 – a vendor that has been specified by major ice cream manufacturers worldwide. The new machine benefits from reduced dimensions, improved appearance and easier loading access, whilst maintaining the same capacity and selections of the previous F-820 model.

The Z400 will now be available for the first time to operators and frozen food manufacturers in Europe from The Vending Corporation, with technical assistance, operator training and spare parts also provided by the company.

The Vending Corporation is already Master Distributor throughout Europe of Dixie-Narco vendors, CMS manufactured Polyvend GPL vendors and the ccini range of table top coffee and hot beverage machines.

The Vending Corporation has been providing Fastcorp frozen vendors such as the F-631 and F-820 to operators in the U.K. for many years. The Z400 vendor is a new version of the F-820 – a vendor that has been specified by major ice cream manufacturers worldwide. The new machine benefits from reduced dimensions, improved appearance and easier loading access, whilst maintaining the same capacity and selections of the previous F-820 model.

The Z400 will now be available for the first time to operators and frozen food manufacturers in Europe from The Vending Corporation, with technical assistance, operator training and spare parts also provided by the company.

The Vending Corporation is already Master Distributor throughout Europe of Dixie-Narco vendors, CMS manufactured Polyvend GPL vendors and the ccini range of table top coffee and hot beverage machines.

Vanishbooks.com is an online book store for buying books online. Our concept of selling books online is not new but we have tried to make it a bit different from others. We are giving discounts on almost 60%-70% of our books. We have also tied up with two diferent payment gateways for providing convinience to our customers to pay online easily. We have tied up with CCAvenue (biggest payment gateway in South East Asia) and Paypal (the world most trusted online payment gateway). Both of them have very secure payment gateway and provide  payment options through Online Banking, Credit Card and CCAvenue provides payment  through Debit Card and Mobile too.

We have books on many topics like Fiction, Non Fiction, History, Coffe Table Books, Computer Books, Management Books, Business, Economics, Language, Literature, Medical, Medicine, Pharmacy, Information Technology, Technical, Engineering, Finance, Accounting, Marketing, Politics, Current affairs and Many many more. All these books are either published in India or USA or UK.

We also Import books from almost 300 US and UK based publishers. Our aim is to provide books to our customers at the best possible rate we can with free shipping in India.

We have a discount store on our website where we have books listed on a discount of almost 80% to 90% on the MRP of the books. On them also we provide free shipping. These books are generally about 3-4 years old but are first hand books which are never used at all. We specially import these kind of books on various topics for our customers who would like to buy them at a good bargain price.

For more queries please our One Stop Book Shop at http://www.vanishbooks.com and judge us for yourself…

Coffs Harbour in New South Wales, is located 500 kilometres north of Sydney and 400kms south of Brisbane. The region boasts a contrasting landscapes, from fruit and banana plantations in the hills to 3 main beaches close to the CBD of Coffs Harbour. The natural beauty of the region makes for a great backpacking destination with many activities such as surfing, golfing and fishing. 40 km North of Coffs Harbour at Corindi lies one of the largest Blueberry plantations in the Southern Hemisphere, and employs alot of seasonal workers. Coffs Harbour has a regional airport. Airlines operate regular flights from Sydney, Melbourne, Brisbane and Newcastle. The drive from Sydney to Coffs Harbour is 6hours, Brisbane to Coffs Harbour is a 5hr drive. Countrylink runs two rail services daily from Sydney and Brisbane to Coffs Harbour. Most bus companies have regular services to Coffs Harbour.

Fruit Crops

Fruit Picking Accommodation:

Aussitel Coffs Harbour Backpackers

312 Harbour Drive,

Coffs Harbour, NSW 2450

Ph: (02) 6651 1871 or 1800 330 335

Aussitel is undoubtedly the best that Coffs has to offer in backpacking. Aussitel is owned and managed by Mark and Teresa, with excellent staff to help you have a great time. It is a friendly, open place that many people have been happy to call home! It is busy, active and vibrant with exceptionally high standards of professional service. We keep up to date with all the latest developments and ensure we can offer you the best quality activities and prices available. Location, location, location. They are perfectly located in the lively jetty area opposite the natural bushland of Coffs Creek, close to beaches, pubs, restaurants, cafes, supermarket, specialty shops and international marina. Clean, comfortable, secure, large open plan kitchen and living area (great comfy couch) and very friendly atmosphere Spacious accommodation single, share or double

Fruit Picking Coffs Harbour Work they sometimes offer work for accommodation and several full time jobs here at the hostel. They can also organize fruit picking work for you , you can work just for a week or up to 3 months its your choice.

For more information about Fruit Picking and Backpacking goto: www.backpacking-aus.com/fruit-picking-coffs.html

With any type of art, inspiration is almost always necessary for the creative process. The same holds true when designing furniture. This can come in the form of natural surroundings, previous designs or a specific period in history. When designing the Bristol Coffee Table, Hickory Chair was inspired by the simple and functional lines of the neo-classical period of architecture. This style was popular during the latter part of the 18th century and the early part of the 19th century. Some familiar names from this period include Chippendale, Hepplewhite and Sheraton.

One look at the elegant simplicity of this table and you can see why neo-classical style is still popular in furniture design. The table features a clear, beveled glass top, slim tapered legs and very little ornamentation. The glass top is easy to clean, visually expands a room, reflects light and allows any pattern on a rug underneath to show through. During this period gilded and painted furniture became fashionable. The Bristol table comes in a standard gold or silver leaf finish that has been antiqued to create an aged look. However, painted and hand decorated finishes are also available. There are three sizes to choose from; a 42 inch rectangular shape, a 42 inch square and a 46 inch oval.

While somewhat formal in appearance, the clean, straight lines of this table would work just as well in a modern or contemporary room. Imagine this table finished in the silver leafing and placed in the middle of a grouping of sleek black leather chairs. Perhaps you have a long and lean couch covered in ivory suede. This table, finished in the gold leaf, would be the perfect accent piece. Even choosing one of the painted finishes will warm up a contemporary space.

The Bristol table would also be an elegant addition to a master bedroom sitting area. The oval shape will be beautiful placed between two upholstered chairs. Choose a finish that will complement your bedding and upholstery.

The simple, straight lines of the Bristol table allow you to combine it with many other pieces from different periods of design. Due to the lightweight appearance and slim lines you may not want to use this table in a room full of heavy, dark, over-sized furniture. However, it works very well with furniture from the Art Deco era. The linear lines are a nice contrast to the curves found in Art Deco design. Several of the available finishes will be beautiful alongside the black lacquer of many Art Deco pieces. The same holds true for Beidermeier furniture. The light colored wood, black accents and soft curves so often a part of Beidermeier design are a perfect match for this table. If you prefer a room full of carved or elaborately decorated furniture, the lightness of the Bristol table might be a nice respite from all the “fancy” furniture. Just be sure to take scale and proportion into consideration when combining these different designs.

Choosing furniture can be a daunting task. Hickory Chair has made the process a little easier by creating furniture that can be used in many different rooms and settings. The neo-classical Bristol Coffee Table is one such example.

Catalog item: Bristol Coffe Table, article source.

Amazon.com
Complement a large sofa or sectional with the substantial yet clean style of Baxton Studios’ Iolanda coffee table. Measuring a roomy 47 inches in diameter by 16 inches high, the solid oak table is stained sophisticated black and features a thick round top perched on four wide, slanted legs. The legs meet on the floor to create an “X” shape for both a cool geometric look and extra-sturdy support. Two black foam pads on each leg protect flooring.

This substantially-sized large black oak round coffee table is simple in design and will agree with many types and styles of accompanying décor, traditional, modern or contemporary. Sturdy and durable, the thick wood frame and legs will stand the test of time.
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Unlike typical TV stands, this glass TV stand by Coaster measures a mere 19″ tall. The low height allows you to enjoy a contemporary entertainment unit without it taking up too much space. Also, it can be used as a low sideboard or even a coffee table. Holds up to a 50″ television.

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