desdev-teamalpha/index.html at main · gdscaefunai/desdev-teamalpha · GitHub

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<!DOCTYPE html>
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    <meta name="description" content="Team ALpha Demo Presentation Website" />
    <title>Team Alpha Demo Presentation</title>
    <link rel="stylesheet" href="index.css" />
  </head>
  <header>
    <nav id="main-navbar">
      <img src="IMAGES/NEW LOGO.jpeg" alt="Alpha Logo" />
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      <div class="nav-links">
        <a href="index.html"> Home</a>
        <a href="about.html"> About </a>
        <a href="login.html">Sign In</a>
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    <hr />
    <div id="main-navbar-image">
      <div class="Header-1">
        <h1>ALPHA DELICACY</h1>
        <p>
          <i>
            <strong>
              <marquee>...Home of Good Food</marquee>
            </strong>
          </i>
        </p>
        <br />
        <br />
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      </div>
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  <body>
    <hr />
    <br />
    <section class="fd-section">
      <p class="food-description">
        Food is any substance[1] consumed to provide nutritional support for an
        organism. Food is usually of plant, animal or fungal origin, and
        contains essential nutrients, such as carbohydrates, fats, proteins,
        vitamins, or minerals. The substance is ingested by an organism and
        assimilated by the organism's cells to provide energy, maintain life, or
        stimulate growth. Different species of animals have different feeding
        behaviours that satisfy the needs of their unique metabolisms, often
        evolved to fill a specific ecological niche within specific geographical
        contexts. Omnivorous humans are highly adaptable and have adapted to
        obtain food in many different ecosystems. Historically, humans secured
        food through two main methods: hunting and gathering and agriculture.
      </p>
    </section>
    <section>
      <div class="container">
        <div class="List-of-Food">
          <h3>NATIVE FOOD</h3>
          <a href="native-food.html">
            <img
              src="IMAGES/NATIVE FOOD/ABACHA.jpg"
              alt="ABACHA"
              width="300px"
              height="215px"
            />
          </a>
          <figcaption>ABACHA</figcaption>
          <p>
            Abacha is one dish that always takes me back to a place and time.
            That place is Enugu in Nigeria and it represents most of my
            childhood. I never bothered to learn how to make abacha until I left
            Enugu and couldn’t find good abacha. It was always available from
            street vendors, warm and spicy served with fried fish and assorted
            garnish. It is eaten mostly in eastern Nigeria and the Enugu people
            make the best! Abacha is made from cassava root, which has been
            peeled, cooked, grated and dried. I guess this is a preservation
            method to ensure that abacha was available all year round. I spent
            most Easter and summer holidays in the village with my grandparents
            between ages 7-11, so I have had my fair share of harvesting and
            processing abacha with my grandmother, I didn’t enjoy the farm part
            of it but peeling and cooking it was great fun. The reward was
            enjoying the cooked freshly grated cassava soaked in water with some
            coconut!
            <button>Read More</button>
          </p>
        </div>
        <div class="List-of-Food">
          <h3>INTERNATIONAL FOOD</h3>
          <a href="international-food.html">
            <img
              src="IMAGES/INTERNATIONAL FOOD/FRIED RICE.jpeg"
              alt="Fried Rice"
              width="300px"
            />
          </a>
          <figcaption>JELLOF RICE</figcaption>
          <p>
            Fried rice is a dish of cooked rice that has been stir-fried in a
            wok or a frying pan and is usually mixed with other ingredients such
            as eggs, vegetables, seafood, or meat. It is often eaten by itself
            or as an accompaniment to another dish. Fried rice is a popular
            component of East Asian, Southeast Asian and certain South Asian
            cuisines, as well as a staple national dish of Indonesia and
            Malaysia. As a homemade dish, fried rice is typically made with
            ingredients left over from other dishes, leading to countless
            variations.Fried rice first developed during the Sui Dynasty in
            China and as such all fried rice dishes can trace their origins to
            Chinese fried rice.[1] Many varieties of fried rice have their own
            specific list of ingredients. In Greater China, common varieties
            include Yangzhou fried rice and Hokkien fried rice. Japanese chāhan
            is considered
            <button>
              <a
                href="
                    a Japanese Chinese dish, having derived from Chinese fried rice dishes. In Southeast Asia, similarly
                    constructed Indonesian, Malaysian, and Singaporean nasi goreng and Thai khao phat are popular dishes.
                    In the West, most restaurants catering to vegetarians have invented their own varieties of fried rice,
                    including egg fried rice."
              >
                Read More</a
              >
            </button>
          </p>
        </div>
        <div class="List-of-Food">
          <h3>LOCAL FOOD</h3>
          <a href="local-food.html">
            <img
              src="IMAGES/LOCAL FOOD/Breadfruit-recipes-500x500.jpg"
              alt="AMALA"
              width="300px"
              height="210"
            />
          </a>
          <figcaption>BREADFRUIT</figcaption>
          <p>
            Some people call this dish African salad, I guess it’s the closest
            thing we have to a salad with only local ingredients. Amala is
            mostly eaten in between meals, at hangout spots. I usually do not
            fry mackerel because I consider it an oily fish and prefer to bake
            it but for Amala, I make an exception and its because I always had
            it that way. There are different ways to make Amala, I love to make
            the ncha with palm oil and potash. Some people do not like potash
            and prefer to fry the palm oil and make a sauce with all the
            ingredients and add the Amala to it. I have listed the standard
            ingredients that make great Amala, don’t miss the ugba I beg you!
            This dish can be eaten warm or cold, I prefer warm. In boarding
            school, we would soak Amala; make the sauce in a bowl and toss it.
            It wasn’t great, it was cold, had no onions, fish or ugba but it was
            the closest thing to home. This dish is really not complicated, all
            the
            <button>
              <a
                href="ingredients can be
                    found in a Nigerian grocery store (if you live abroad)."
              >
                Read More</a
              >
            </button>
          </p>
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