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3
Sep, 2022
Ethiopian Misr Wot

Ethiopian Misr Wot

How to cook 34 authentic global recipes without tedious planning.
Ethiopian Misr Wot

Ethiopian Misr Wot

SpiceBreeze
Misr wot is an Ethiopian lentil stew seasoned with the indispensable berbere spice blend. Authentic berbere is very hot. We created a mild version with the same rich flavor. Optionally, add chilies for some heat. An important step for Ethiopian stews is slow cooking finely chopped onions. Don't cut this step short.
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hands-on time 30 minutes
Course Main Course
Cuisine Ethiopian
Servings 3

Ingredients
  

Protein

  • 1 cup red lentils [1] rinsed well

Fresh Produce

  • 1 medium onion finely chopped
  • 4-6 cloves garlic grated or pressed

Packaged Goods/Staples

  • 2 cups broth vegetable or any other
  • vegetable oil [2]
  • salt & pepper

Berbere Culinary Spice Kit

  • Paprika, mild chilies, coriander, ginger, basil, ajwain, cardamom, cinnamon, cloves, fenugreek

Optional

  • 1-3 chilies quartered

Suggested Sides

  • rice cooked or steamed
  • flat bread (Ethiopian injera [3] recommended)
  • tomato cucumber salad with a light dressing

Instructions
 

  • In a small POT, add onions and 1/2 tsp salt.
  • Cover and cook over medium heat for about 5 minutes, stirring occasionally.
  • Add 3 tbsp oil, stir well.
  • Cover and cook over medium-low heat for about 10 minutes until the onions begin to brown, stirring occasionally. Be careful not to burn the onions.
  • Add garlic to taste and berbere spices. Mix well.
  • Add broth, cover, bring to a broil, and cook for 10 minutes over medium heat, stirring frequently.

Add Lentils

  • Add lentils, 1/2 cup of water, and salt to taste. Mix well.
  • Cover and cook over medium-low heat for about 10 minutes, stirring occasionally. If necessary, add a bit of water. When done, the lentils should be soft but not mushy.

Serve

  • Serve with your preferred side.
  • Optionally, garnish with chilies to taste.
  • Enjoy!

Notes

[1] Most red lentils in common grocery stores are split lentils. As a substitute use yellow split lentils.
[2] Ethiopian seasoned oil recommended.
[3] From an Ethiopian store, if available, or try our shortcut recipe below.
Ethiopian Injera

Ethiopian Injera - Shortcut Version

Injera is best made with teff flour. This gluten-free grain is increasingly available in grocery stores with a wide product selection. Of course, Amazon has it too.

Authentic Ethiopian injera requires a long preparation time and many steps spread over several days. The baking requires a special pan dedicated only for injera and years of experience. Our shortcut recipe skips the long preparation and can be made on a regular pan. Though the spongy texture can't be reached, the use of teff flour creates an authentic flavor and is fun to eat.

Ingredients

  • 3/4 cup teff flour
  • salt
  • baking soda
  • 2 tbsp yogurt, plain

Instructions

Batter

In a BOWL, mix teff with a dash of salt and baking soda.

Add 3/4 cup of water and the yogurt.

Bake

Heat a dry PAN over medium heat.

Add 1/4 cup of the batter in the center of the PAN.

Tilt the PAN with a circular motion so that the batter coats the surface evenly.

Cover and cook until the batter is dried, about 2 to 5 minutes. Don't turn it.

© Recipe: SpiceBreeze
Cuisine: Ethiopian
Ethiopian Misr Wot
 
SpiceBreeze
SpiceBreeze
4 Google reviews
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Marceline Reid-Jaques
Marceline Reid-Jaques
2022-12-14
Karen Jones
Karen Jones
2022-12-05
Wonderful, flavorful meals using readily available ingredients!
ann davis
ann davis
2022-11-29
My daughter gave me a subscription as a Christmas present while our families were quarantining together. It was so much fun! It introduced us to several cuisines that were totally new to us. The recipes were easy to follow and the spices were transformative - fresh and pungent and delicious.
Jessica Brown
Jessica Brown
2022-05-22
The best way to try new dishes!

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30
Jun, 2021
South African Sosaties

South African Sosaties

How to cook 34 authentic global recipes without tedious planning.
South African Sosaties

South African Sosaties

SpiceBreeze
Sosaties are marinated skewers from the Cape Malay which became a staple in South African homes. Their flavor is fragrant and a little spicy. Optionally, add fresh chilies. Tiny bird's eye chilies are popular in African and Asian cooking. Their spiciness is relatively lower compared to Habanero chilies.
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hands-on time 30 minutes
Course Main Course
Cuisine South African

Ingredients
  

  • 1.5 lb lamb loin, chicken breast, or sirloin beef cut into 3/4 inch pieces
  • 1.5 cups dried apricots 5 of them cut into thin slices
  • 2 green or red bell pepper cut into 1-inch pieces
  • 1-2 fresh chilies chopped (optional)
  • 12 skewers*)
  • 1 large onion halved, one half chopped
  • 2 cloves garlic grated
  • 0.5 cup dark vinegar
  • oil
  • salt

Sosaties Culinary Spice Kit

  • Orange peel, bay leaf, ginger, turmeric, coriander, onion, chili, cumin, garlic, curry leaf, fenugreek, cilantro, yellow mustard, cinnamon, cardamom, black pepper

Suggested Side

  • Cooked or steamed rice

Instructions
 

  • In a BOWL, add the meat and season all sides with salt to taste. Cover.
  • In a SMALL POT, heat 2 tbsp oil. Fry the chopped onions until soft. Add garlic, apricot slices, Sosaties spices, vinegar, 1/4 cup of water, and chilies (optional) to taste. Mix well. Cover. Bring to a boil. Cook over low heat for 10 minutes. Let it cool, then pour over the meat. Mix well. Let the meat marinate in the fridge for 2 to 24 hours.
  • Preheat OVEN to 425°F.
  • Thread meat, apricots, bell pepper, and onions alternating onto skewers. Place skewers on a BAKING SHEET lined with aluminum foil. Roast in the OVEN to the desired doneness, turning skewers midway.
  • Dipping sauce: In a SMALL POT, mix the remaining marinade with 1/4 - 1 cup water, and salt to taste. Bring to a boil. Cook over medium heat for 5 minutes.
  • Serve skewers with rice and dipping sauce. Enjoy!

Notes

*) If using wooden skewers, soak them first for 30 minutes in water.
  • Substitute meat with tofu or butternut squash.
  • Substitute dried apricots with dried prunes or figs.
SpiceBreeze
SpiceBreeze
4 Google reviews
Write a review
Marceline Reid-Jaques
Marceline Reid-Jaques
2022-12-14
Karen Jones
Karen Jones
2022-12-05
Wonderful, flavorful meals using readily available ingredients!
ann davis
ann davis
2022-11-29
My daughter gave me a subscription as a Christmas present while our families were quarantining together. It was so much fun! It introduced us to several cuisines that were totally new to us. The recipes were easy to follow and the spices were transformative - fresh and pungent and delicious.
Jessica Brown
Jessica Brown
2022-05-22
The best way to try new dishes!

Enter the Culinary World

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South African Sosaties

South African Sosaties

Sosaties are marinated skewers from the Cape Malay which became a staple in South African homes. Their flavor is fragrant and a little spicy. Optionally, add fresh chilies. Tiny bird’s eye chilies are popular in African and Asian cooking. Their spiciness is relatively lower compared to Habanero chilies.

  • 1.5 lb lamb loin, chicken breast, or sirloin beef (cut into 3/4 inch pieces)
  • 1.5 cups dried apricots (5 of them cut into thin slices)
  • 2 green or red bell pepper (cut into 1-inch pieces)
  • 1-2 fresh chilies (chopped (optional))
  • 12 skewers*)
  • 1 large onion (halved, one half chopped)
  • 2 cloves garlic (grated)
  • 0.5 cup dark vinegar
  • oil
  • salt

Sosaties Culinary Spice Kit

  • Orange peel, bay leaf, ginger, turmeric, coriander, onion, chili, cumin, garlic, curry leaf, fenugreek, cilantro, yellow mustard, cinnamon, cardamom, black pepper

Suggested Side

  • Cooked or steamed rice
  1. In a BOWL, add the meat and season all sides with salt to taste. Cover.
  2. In a SMALL POT, heat 2 tbsp oil. Fry the chopped onions until soft. Add garlic, apricot slices, Sosaties spices, vinegar, 1/4 cup of water, and chilies (optional) to taste. Mix well. Cover. Bring to a boil. Cook over low heat for 10 minutes. Let it cool, then pour over the meat. Mix well. Let the meat marinate in the fridge for 2 to 24 hours.
  3. Preheat OVEN to 425°F.
  4. Thread meat, apricots, bell pepper, and onions alternating onto skewers. Place skewers on a BAKING SHEET lined with aluminum foil. Roast in the OVEN to the desired doneness, turning skewers midway.
  5. Dipping sauce: In a SMALL POT, mix the remaining marinade with 1/4 – 1 cup water, and salt to taste. Bring to a boil. Cook over medium heat for 5 minutes.
  6. Serve skewers with rice and dipping sauce. Enjoy!

*) If using wooden skewers, soak them first for 30 minutes in water.

  • Substitute meat with tofu or butternut squash.
  • Substitute dried apricots with dried prunes or figs.
Main Course
South African
curry leaves, fenugreek, orange peel

Creole Green Papaya Chutney

Creole Green Papaya Chutney

SpiceBreeze
When referring to green papaya the immature fruit is meant. Its flesh has less flavor than in the ripened state but is loved for the crunch.
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Cuisine Creole

Ingredients
  

  • 1 green Papaya
  • 1 red onion finely sliced
  • 2 cloves garlic
  • 2 limes for juice
  • olive oil
  • salt & pepper

Optional

  • fresh red chilies halved and finely sliced

Instructions
 

  • In a BOWL, finely grate the papaya into thin strips.
  • Sprinkle the papaya with salt to taste.
  • Cover and let rest for 15 minutes.
  • Squeeze the papaya until all its liquid is drained.
  • Season papaya with lime juice and pepper to taste.
  • In a PAN, heat 1 tsp oil and fry the onions until translucent.
  • Optionally, add chilies and stir for about half a minute.
  • Add the papaya. Mix well.
  • Cook over medium-low heat a couple of minutes until the papaya is tender. Stir occasionally.
  • Serve with Seychellois Kari Koko or Pwason Griye.

Notes

Substitute papaya with deseeded English cucumber.

Seychellois Ladob

 

Seychellois Ladob

SpiceBreeze
For ladob as a side dish, sweet potatoes are cooked in spiced coconut milk. Optionally, go for a Ladob banana dessert with our online recipe.
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Cuisine Seychellois
Servings 3

Ingredients
  

  • 1 can coconut milk 14-15 oz

Ladob Side Dish

  • 1 lb sweet potatoes cut into 1-inch pieces

Ladob Dessert

  • 3 bananas cut each in 3-4 pieces
  • sugar to taste (brown or coconut recommended)

Ladob Spices

  • 1.5 tsp nutmeg
  • 0.5 tsp cinnamon

Instructions
 

Ladob Side Dish

  • In a POT, add potatoes, coconut milk, Ladob spices, and salt to taste.
  • Cover. Cook 10 minutes over medium heat, then about 25 minutes over low heat until the potatoes are cooked.
  • Serve as a side for Kari Koko or grilled fish (Pwason griye).

Ladob Dessert

  • In a POT, add bananas, coconut milk, Ladob spices, and salt & sugar to taste.
  • Cover. Cook 10 minutes over medium heat.
  • Change the heat to low heat and continue to cook until the bananas are soft.
  • Enjoy!
1
Jun, 2020
Seychellois Pwason Griye

Seychellois Pwason Griye

How to cook 34 authentic global recipes without tedious planning.
Seychellois Pwason Griye

Seychellois Pwason Griye

SpiceBreeze
Grilled fish, “Pwason Griye”, is the most popular fish dish on the Seychelles Islands, right after octopus coconut curry. The whole fish is grilled and served at the beach when family and friends come together on Sundays. Garlic, ginger, and chili peppers are key ingredients in its seasoning. Serve it with a tropical tamarind-tomato chutney.
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Cuisine Seychellois
Servings 3

Ingredients
  

Protein

  • 1 whole red snapper [1] cleaned and scaled, 2 lbs

Fish Seasoning Paste

  • 2 cloves garlic grated
  • 2 tbsp chopped cilantro or parsley
  • 1-4 red chili (optional) finely chopped

Tamarind Chutney

  • 1 small onion finely chopped
  • 2 tsp sugar
  • 1 cup finely chopped tomatoes

Packaged Food/Staples

  • olive oil
  • salt & pepper

Serve

  • 1-2 lime or lemon for juice
  • cooked rice
  • fresh salad of your choice

Culinary Spice Kit

  • 1 pouch Tamarind Chutney spices tamarind, garlic, ginger, black pepper, cinnamon, nutmeg, cloves
  • 1 pouch Pwason Griye spice blend ginger, cardamom, cinnamon, cloves, cumin, thyme, coriander, white pepper

Instructions
 

Tamarind Chutney

  • In a small POT, heat 2 tbsp oil.
  • Add onions and sugar.
  • Cook over medium heat for 5 minutes. Stir frequently.
  • Add tomatoes, salt to taste, and Tamarind Chutney spices.
  • Cook over low heat for about 15 minutes to thicken the sauce.
  • Let it cool.

Prepare the Fish

  • In a BOWL, mix garlic, herbs, Pwason Griye spices, and 2 tbsp oil.
  • Add chili (optional) and salt to taste. Mix well.
  • To prepare the fish, cut 3-inch-long parallel deep slits on each side of the fish, each about 1 inch apart.
  • Season the fish with salt and fill the slits with the paste.
  • Rub all sides of the fish with oil.

Grill the Fish

  • Grill the fish over medium heat for about 20 minutes until it’s cooked. Turn the fish halfway.

Serve 

  • Sprinkle the plated fish with lime juice.
  • Serve pwason griye with the tamarind chutney, rice, and salad.
  • Enjoy!

Notes

[1] Alternatives:
▪ Substitute red snapper with halibut or sea bass.
▪ Substitute the whole fish with 1 lb fish filet, marinated in the paste for 1 hour.
 
SpiceBreeze
SpiceBreeze
4 Google reviews
Write a review
Marceline Reid-Jaques
Marceline Reid-Jaques
2022-12-14
Karen Jones
Karen Jones
2022-12-05
Wonderful, flavorful meals using readily available ingredients!
ann davis
ann davis
2022-11-29
My daughter gave me a subscription as a Christmas present while our families were quarantining together. It was so much fun! It introduced us to several cuisines that were totally new to us. The recipes were easy to follow and the spices were transformative - fresh and pungent and delicious.
Jessica Brown
Jessica Brown
2022-05-22
The best way to try new dishes!

Enter the Culinary World

Be Inspired | Explore your boundaries and creativity

Join Now
Explore
 

Seychellois Pwason Griye

Seychellois Pwason Griye

Grilled fish, “Pwason Griye”, is the most popular fish dish on the Seychelles Islands, right after octopus coconut curry. The whole fish is grilled and served at the beach when family and friends come together on Sundays. Garlic, ginger, and chili peppers are key ingredients in its seasoning. Serve it with a tropical tamarind-tomato chutney.

  • 1 whole red snapper (cleaned and scaled, 2 lbs)
  • 1 cup finely chopped tomatoes
  • 2 tbsp chopped cilantro or parsley
  • 1 small onion (finely chopped)
  • 1 inch ginger (grated)
  • 2 cloves garlic (grated)
  • 1-2 lime or lemon
  • 2 tsp sugar
  • olive oil
  • salt & pepper

Optional

  • 1-4 red chili (finely chopped)

Suggested Sides

  • cooked rice
  • fresh salad of your choice

Culinary Spice Kit

  • Pouch [1] tamarind, garlic, ginger, black pepper, cinnamon, nutmeg, cloves
  • Pouch [2] cardamom, cinnamon, cloves, cumin, thyme, coriander, white pepper

Chutney

  1. In a small POT, heat 1 tbsp oil.
  2. Add onions and sugar.
  3. Cook over medium heat for 5 minutes. Stir frequently.
  4. Add tomatoes, salt to taste, and Pwason Griye [1] spices.
  5. Cook over slow heat for about 15 minutes to thicken the sauce.
  6. Let cool.

Paste

  1. In a BOWL, mix garlic, ginger, herbs, Pwason Griye [2] spices, and 1 tbsp oil.
  2. Add chili (optional) and salt to taste. Mix well.
  3. To prepare the fish, cut 3-inch-long parallel deep slits on each side of the fish, each about 1 inch apart.
  4. Season the fish with salt and fill the slits with the paste.
  5. Rub all sides of the fish with oil.
  6. Grill the fish over medium heat for about 20 minutes until it’s cooked. Turn the fish halfway.

Serve 

  1. Sprinkle plated fish with lime juice.
  2. Serve it with rice, chutney, and salad.
  3. Enjoy!

▪ Substitute red snapper with halibut or sea bass.

▪ Substitute the whole fish with 1 lb fish filet, marinated in the paste for 1 hour.

 

4
Mar, 2020
Gboma Dessi

Togolese Gboma Dessi

How to cook 34 authentic global recipes without tedious planning.
Gboma Dessi

Togolese Gboma Dessi

SpiceBreeze
Gboma Dessi from the small African country Togo contains big loads of green spinach in a tomato stew with a distinct flavor profile. Fried chicken or beef is mixed in as well. That's the kind of comfort food that you can't stop eating. We just love it! Originally, the meat for Gboma Dessi is cooked before it's seasoned and fried. If you can take the time for this version (see instructions for the long version below), it adds another level of deliciousness to the dish.
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Cuisine Togolese
Servings 3

Ingredients
  

Protein

  • 2 lbs chicken* thighs or breast cut into 1-inch pieces
  • 8 oz smoked protein (optional) fish. meat, or shellfish

Fresh Produce

  • 2 medium onions chopped
  • 3 cloves garlic finely chopped or grated
  • 1 inch fresh ginger grated
  • 1-3 whole fresh Habanero pepper (optional) hot
  • 1 lb baby spinach** washed

Packaged Goods/Staples

  • 3 tbsp tomato paste
  • 2 cups chicken broth
  • 1/4 cup ground pumpkin seeds** with shell if possible
  • oil
  • salt

Culinary Spice Kit

  • Ajowan, anise, cardamom, ginger, nutmeg

Suggested Side

  • Polenta, mashed potatoes, or rice.

For Optional Long Version

  • 1 carrot cut into 2 inch pieces
  • 1 stalk celery cut into 2 inch pieces
  • 1 medium onion quartered
  • 2 bunch bunch spinach (about 1.5 lbs), roughly chopped, washed (instead of the baby spinach)

Instructions
 

Fry Chicken*

  • Season the chicken on all sides with salt to taste and Gboma Dessi spices.
  • In a PAN, fry the chicken in oil over medium-high heat until all sides turn brown and the meat is cooked through.
  • Set aside and keep warm.

Cook Sauce

  • In a large POT, heat 2 tbsp oil over medium heat.
  • Add onions and garlic.
  • Fry over medium-low heat until soft.
  • Stir in tomato paste, and optionally ginger.
  • Add broth and ground pumpkin seeds***.
  • And salt and whole peppers (optional) to taste. Mix well.
  • Cook for 20 minutes until the sauce thickens. Stir occasionally.

Finish

  • Fill POT with the spinach**.
  • Mix gently and cook over low heat until the volume of the spinach is reduced.
  • Stir occasionally.  
  • Stir in chicken and optional smoked protein.

Serve

  • Serve with your preferred side. 
  • Enjoy!

Cook Chicken (for Optional Long Version)

  • In a POT, bring 1 quart of salted water to a boil.
  • Add onion quarters, carrots, celery, and chicken.
  • Cover and cook over medium-low heat for about 30 minutes, until the chicken is tender.
  • Take the chicken out and strain the broth. Keep it for later.
  • Continue with the steps in 'Fry Chicken' above.

Cook Spinach** (for Optional Long Version)

  • In a POT, bring 2 quarts of salted water to a boil.
  • Add spinach, return to a boil, and let cook over medium-low heat for 1 minute. Drain.
  • Place the spinach in a BOWL with cold water. Drain.
  • With your hands, squeeze as much water out as possible. Set aside.

Finish (for Optional Long Version)

  • Follow the steps in 'Cook Sauce' above.
  • Add chicken and optional protein. Mix well.
  • Add spinach and mix gently.
  • Cook for about 5 minutes to reheat the spinach.

Notes

* Substitute chicken with sirloin beef, cut in thin strips.
** Substitute spinach with kale and cook until soft.
*** Substitute pumpkin seeds with your preferred nuts.
SpiceBreeze
SpiceBreeze
4 Google reviews
Write a review
Marceline Reid-Jaques
Marceline Reid-Jaques
2022-12-14
Karen Jones
Karen Jones
2022-12-05
Wonderful, flavorful meals using readily available ingredients!
ann davis
ann davis
2022-11-29
My daughter gave me a subscription as a Christmas present while our families were quarantining together. It was so much fun! It introduced us to several cuisines that were totally new to us. The recipes were easy to follow and the spices were transformative - fresh and pungent and delicious.
Jessica Brown
Jessica Brown
2022-05-22
The best way to try new dishes!

Enter the Culinary World

Be Inspired | Explore your boundaries and creativity

Join Now
Explore
 

Togolese Gboma Dessi

Togolese Gboma Dessi

Gboma Dessi from the small African country Togo contains big loads of green spinach in a tomato stew with a distinct flavor profile. Fried chicken or beef is mixed in as well. That’s the kind of comfort food that you can’t stop eating. We just love it! Originally, the meat for Gboma Dessi is cooked before it’s seasoned and fried. If you can take the time for this version (see instructions for the long version below), it adds another level of deliciousness to the dish.

Protein

  • 2 lbs chicken* thighs or breast (cut into 1-inch pieces)
  • 8 oz smoked protein (optional) (fish. meat, or shellfish)

Fresh Produce

  • 2 medium onions (chopped)
  • 3 cloves garlic (finely chopped or grated)
  • 1 inch fresh ginger (grated)
  • 1-3 whole fresh Habanero pepper (optional) (hot)
  • 1 lb baby spinach** (washed)

Packaged Goods/Staples

  • 3 tbsp tomato paste
  • 2 cups chicken broth
  • 1/4 cup ground pumpkin seeds** (with shell if possible)
  • oil
  • salt

Culinary Spice Kit

  • Ajowan, anise, cardamom, ginger, nutmeg

Suggested Side

  • Polenta, mashed potatoes, or rice.

For Optional Long Version

  • 1 carrot (cut into 2 inch pieces )
  • 1 stalk celery (cut into 2 inch pieces )
  • 1 medium onion (quartered)
  • 2 bunch bunch spinach (about 1.5 lbs), (roughly chopped, washed (instead of the baby spinach))

Fry Chicken*

  1. Season the chicken on all sides with salt to taste and Gboma Dessi spices.

  2. In a PAN, fry the chicken in oil over medium-high heat until all sides turn brown and the meat is cooked through.
  3. Set aside and keep warm.

Cook Sauce

  1. In a large POT, heat 2 tbsp oil over medium heat.
  2. Add onions and garlic.
  3. Fry over medium-low heat until soft.
  4. Stir in tomato paste, and optionally ginger.

  5. Add broth and ground pumpkin seeds***.

  6. And salt and whole peppers (optional) to taste. Mix well.

  7. Cook for 20 minutes until the sauce thickens. Stir occasionally.

Finish

  1. Fill POT with the spinach**.

  2. Mix gently and cook over low heat until the volume of the spinach is reduced.
  3. Stir occasionally.  
  4. Stir in chicken and optional smoked protein.

Serve

  1. Serve with your preferred side. 
  2. Enjoy!

Cook Chicken (for Optional Long Version)

  1. In a POT, bring 1 quart of salted water to a boil.
  2. Add onion quarters, carrots, celery, and chicken.
  3. Cover and cook over medium-low heat for about 30 minutes, until the chicken is tender.
  4. Take the chicken out and strain the broth. Keep it for later.
  5. Continue with the steps in ‘Fry Chicken’ above.

Cook Spinach** (for Optional Long Version)

  1. In a POT, bring 2 quarts of salted water to a boil.
  2. Add spinach, return to a boil, and let cook over medium-low heat for 1 minute. Drain.
  3. Place the spinach in a BOWL with cold water. Drain.
  4. With your hands, squeeze as much water out as possible. Set aside.

Finish (for Optional Long Version)

  1. Follow the steps in ‘Cook Sauce’ above.
  2. Add chicken and optional protein. Mix well.
  3. Add spinach and mix gently.
  4. Cook for about 5 minutes to reheat the spinach.

* Substitute chicken with sirloin beef, cut in thin strips.

** Substitute spinach with kale and cook until soft.

*** Substitute pumpkin seeds with your preferred nuts.

Togolese
ajwan, anise, cardamom, nutmeg
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