Add 3 recipe pages with links to index.html

PastorHope7 · Sep 14, 2022 · fd42875 · fd42875
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diff --git a/README.md b/README.md
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-# odin-recipes
+# odin-recipes
+
+This is my Odin Recipes Project
+This will cover is the use and 
+improvement of my html skills...
+
+Practise they say makes Perfect..
diff --git a/images/egusi.jpg b/images/egusi.jpg
diff --git a/images/jollof-rice.jpg b/images/jollof-rice.jpg
diff --git a/images/jollof-rice2.jpg b/images/jollof-rice2.jpg
diff --git a/images/pounded-yam-onunu.jpg b/images/pounded-yam-onunu.jpg
diff --git a/index.html b/index.html
@@ -0,0 +1,17 @@
+<!DOCTYPE html>
+<html lang="en">
+<head>
+    <meta charset="UTF-8">
+    <meta http-equiv="X-UA-Compatible" content="IE=edge">
+    <meta name="viewport" content="width=device-width, initial-scale=1.0">
+    <title>Odin's Recipes</title>
+</head>
+<body>
+    <h1>Odin Recipes</h1>
+    <ul>
+        <li><a href="/recipes/egusi-soup.html">Egusi soup</a></li>
+        <li><a href="/recipes/jollof-rice.html">Jollof-rice</a></li>
+        <li><a href="/recipes/pounded-yam-onunu.html">Pounded Yam (Onunu)</a></li>
+    </ul>
+</body>
+</html>
diff --git a/recipes/egusi-soup.html b/recipes/egusi-soup.html
@@ -0,0 +1,50 @@
+<!DOCTYPE html>
+<html lang="en">
+<head>
+    <meta charset="UTF-8">
+    <meta http-equiv="X-UA-Compatible" content="IE=edge">
+    <meta name="viewport" content="width=device-width, initial-scale=1.0">
+    <title>Egusi Soup - The Odin Project</title>
+</head>
+<body>
+    <h1>Egusi soup</h1>
+    <img src="../images/egusi.jpg" alt="image of egusi soup">
+    <a href="../index.html">Recipe Homepage</a>
+    <h2>Description</h2>
+    <p>Egusi soup is a Nigerian delicacy loved by many
+        in Nigeria and abroad. It is normally taken with a
+        starch meal called "Eba" or "Apku".
+    </p>
+    <h3>Ingredients</h3>
+    <ul>
+        <li>Egusi (grounded)</li>
+        <li>Meat</li>
+        <li>Ugwu leaf</li>
+        <li>Spices</li>
+    </ul>
+    <h3>Steps</h3>
+    <ol>
+        <li>In a large pot, heat the palm oil 
+            on medium for a minute and then add the Une.</li>
+        <li>Slowly add the stock and set on low heat to simmer.</li>
+        <li>Scoop teaspoon size balls of the egusi paste 
+            mixture into the stock. Be sure to keep ball shape. </li>
+        <li>
+            Pour grounded Egusi into the pot
+        </li>
+        <li>Leave to simmer for 20 – 30 minutes so the balls cook through.</li>
+        <li>Add the meat and fish and other bits which you’d like to use.</li>
+        <li>Add cut-up pumpkin leaves. </li>
+        <li>Add the waterleaf. </li>
+        <li>Stir and put a lid on the pot and allow cook for 7–10 minutes, 
+            till the leaves wilt.</li>
+        <li>Add the bitter leaf.  Leave the lid off while the 
+            cooking finishes for another 5-10 minutes. </li>
+        <li>Stir, check seasoning and adjust accordingly.</li>
+        <li>Now you can sit back and enjoy your delicious <em>Nigerian</em> Egusi Soup!</li>
+
+
+
+    </ol>
+</body>
+</html>
diff --git a/recipes/jollof-rice.html b/recipes/jollof-rice.html
@@ -0,0 +1,79 @@
+<!DOCTYPE html>
+<html lang="en">
+<head>
+    <meta charset="UTF-8">
+    <meta http-equiv="X-UA-Compatible" content="IE=edge">
+    <meta name="viewport" content="width=device-width, initial-scale=1.0">
+    <title>Jollof-rice</title>
+</head>
+<body>
+    <h1>Jollof-rice</h1>
+    <a href="../index.html">Recipe Homepage</a>
+    <img src="../images/jollof-rice2.jpg" 
+    alt="picture of jollof rice and chicken">
+    <h2>Description</h2>
+        <p>
+            Nigerian Jollof Rice is probably the BEST 
+            jollof rice recipe in the world: rich and 
+            flavorful with a slight smokey taste that 
+            gives it its unique name as the Party Jollof Rice.
+        </p>
+    <h3>Ingredients</h3>
+        <ul>
+            <li>5 Tablespoonful tomato paste(very important)</li>
+            <li>4 whole tomatoes</li>
+            <li>1 red bell pepper (tatashe)</li>
+            <li>2 scotch bonnets peppers/atarodo</li>
+            <li>100ml vegetable oil</li>
+            <li>About 600ml Meat or Chicken stock</li>
+            <li>A small onion (sliced)</li>
+            <li>1 tablespoonful ground crayfish(optional)</li>
+            <li>½ teaspoon each of Thyme and curry</li>
+            <li>1 teaspoon salt to taste</li>
+        </ul>
+    <h3>Steps</h3>
+        <ol>
+            <li>Blend your tomatoes, red pepper, 
+                scotch bonnet peppers in a food processor 
+                or blender for about 45 seconds, make sure 
+                that everything is blended well.</li>
+            <li>
+                In a medium sized pot, heat your oil on 
+                medium-high heat. Once the oil is heated add 
+                the onions you set aside and fry just until 
+                they turn golden brown. Once the onions, have 
+                turned brown in color add the tomato paste and 
+                fry for 2-3 minutes. Then add the blended tomato 
+                mixture (reserve about 1/4 cup and set aside) and 
+                fry the mixture with the onions and tomato paste for 
+                about 30 minutes. Make sure you stir consistently so 
+                that the tomato mixture does not burn.
+            </li>
+            <li>
+                After 30 minutes, turn the heat down to medium, 
+                and add the chicken stock. Mix and add your 
+                seasonings (salt, curry powder, thyme, all 
+                purpose seasoning, and the Knorr stock cube). 
+                Continue to boil for 10 minutes.
+            </li>
+            <li>
+                Add the parboiled rice to the pot. 
+                Mix it very well with the tomato stew. 
+                At this point if you need to add water so 
+                that the rice is level with the tomato 
+                mixture/chicken stock go ahead and do so. 
+                Add the bay leaves, cover the pot, and cook 
+                on medium to low heat for 15-30 minutes.
+            </li>
+            <li>
+                When the liquid has almost dried up add 
+                the remaining tomato stew, cover, and let 
+                it cook for another 5-10 minutes heat until 
+                the liquid has completely dried up. Turn off 
+                the heat, mix thoroughly, and your Jollof Rice 
+                is ready to be eaten!
+            </li>
+        </ol>
+
+</body>
+</html>
diff --git a/recipes/pounded-yam-onunu.html b/recipes/pounded-yam-onunu.html
@@ -0,0 +1,47 @@
+<!DOCTYPE html>
+<html lang="en">
+<head>
+    <meta charset="UTF-8">
+    <meta http-equiv="X-UA-Compatible" content="IE=edge">
+    <meta name="viewport" content="width=device-width, initial-scale=1.0">
+    <title>Pounded-yam-Onunu</title>
+</head>
+<body>
+    <h1>Pounded-yam-Onunu</h1>
+    <a href="../index.html">Recipe Homepage</a>
+    <img src="../images/pounded-yam-onunu.jpg" 
+    alt="picture of pounded-yam-onunu and tomato sauce">
+    <h2>Description</h2>
+        <p>Onunu is a classic meal amongst the Ijaws and 
+        Kalabari in Rivers and Bayelsa State of 
+        South-South Nigeria.</p>
+        <p>It’s made with Overripe plantain and yam 
+        boiled and pound together, mixed with palm oil. 
+        It is usually eaten with fresh fish sauce.</p>
+
+    <h3>Ingredients</h3>
+    <ol>
+        <li>
+            <li>1 medium-sized yam</li> 
+            <li>Ripe Plantain</li>
+            <li>tablespoon of Palm oil</li>
+            <li>Salt to taste</li>
+        </li>
+    </ol>
+    <h4> For the Sauce</h4>
+        <ul>
+            <li>Fresh Fish</li>
+            <li>Tomato Puree and Pepper</li>
+            <li>Seasoning</li>
+        </ul>
+    <h3>Steps</h3>
+        <ol>
+            <li>Peel the yam, cut into small pieces, and boil.</li>
+            <li>Peel the plantain, cut into the pieces, and add to the yam.</li>
+            <li>Add salt when the yam and plantain are almost cooked.</li>
+            <li>When it’s done, you start pounding</li>
+            <li>Add a little palm oil and mix.</li>
+            <li>Wrap in small pieces and serve with fish sauce.</li>
+        </ol>
+</body>
+</html>