NeXspan Softphone i2052
225IPC Handset User Guide

AASTRA MATRA Telecom

Use of 225IPC handset with NeXspan Softphone i2052
Installation 1. The NeXspan Softphone i2052 software must be installed before plug-in the handset. The version must be equal or greater than R3.1d03. 2. Connect the handset to a free USB connector. 3. Wait for the automatic detection and installation finishes. For the first installation, you are having to restart your computer. 4. Start the i2052 software. This one automatically detects the presence of a 225IPC handset. 5. For the first use of the 225IPC handset, check that it is selected as the current VoIP audio device in the i2052 software. To reach the audio device selection dialog box, click on the menu Configuration / Audio , then on the button labelled Advanced.
I2052 audio device selection dialog box Icons that may be displayed Browse Outlook contacts Incoming call On line Dialling mode Move up in the current list Move down in the current list
Browsing Outlook contacts When the browsing of Outlook contacts is active, this icon is displayed: Use the Contacts button to switch between call management and Outlook contacts browsing. When the browsing of Outlook contacts is active, it is possible to navigate in the list with the scroll buttons or by typing first or more letters of a name. The scrolling icons and/or appears when up and/or down scrolling are available.
You can make a call to the selected contact by pressing the dial button. This is a sample of the screens displayed successively when browsing among three Outlook contacts:
Make call by number, Make call by name When the call management mode is active and there is no active call, the dial icon is displayed on the screen. In this mode, you can dial a call number with the dial pad or search a name in all the i2052 phonebooks by typing the first letters of the name. In this case, the scrolling and could appear to inform you it is possible to browse ins the subset of icons the selected phonebook entries. In any case, press the dial button to call the number or the selected phonebook entry displayed. This is a sample of the displaying on the screen when dialling a number and searching an entry in the i2052 phonebooks with the first letters of the name:
Call management When there is an established call, this icon is displayed: During the call, the remote party name or number is displayed on the screen. A short label is also displayed that indicates the current state of the call (Proceeding., Ring back, Conversation, On Hold, Busy, ). During a call: The dial button may be used to hold and retrieve the call. Hang up the call with the disconnect button. Use the button to enable/disable the secret mode. Tune the volume of the handset speaker with the scroll buttons. When the call state is Conversation, you can send DTMF tones with the key pad. This is a sample of what you can see on screen in the following call states: outgoing call, established call, on hold call:

Incoming call is displayed When there is an incoming call, the handset ring and the ring icon on the screen. The name or the call number of the caller is also displayed. Press the dial button to answer the incoming call. This is a sample you can see on the screen when there is an incoming call and after the incoming call was answered:
Using the key pad When you are typing a call number or the first letters of a name, the key is equivalent to a backspace key and may be used to delete the last typed digit or letter. For typing a letter, you must keep the key pressed until the desired letter appears on the screen. For example, by pressing the key 4, you can see successively the following characters on the screen : 4, G, H, I.

AMT/PUD/TR/0009/1/1/EN

AASTRA MATRA Telecom Information subject to change without notice. AASTRA MATRA Telecom reserves the right to make changes without notice, in equipment design as engineering or manufacturing consideration may warrant. All rights reserved
This product's elimination is subjected to national regulations on elimination of both electric and electronic equipments' wastes.
AASTRA MATRA Telecom 1, rue Arnold Schoenberg Rond-point des Saules 78286 Guyancourt Cedex - France Tl. : +33 (0)00 Fas : +33 (0)00 www.aastra-matra.com
AASTRA MATRA Telecom - SAS with a registered capital of 712 Euros - 425 RCS Versailles

Afrofood bytes A taste of Africa

AFR 550

TV Fra Mar nklin R iett a, G d Suite a 30 C E 067 YET -MAIL I@A FRO DTV AFR.CO FOO OF M BYT OOD ES

October 2007

Issue No. one

Afrofoodtv.com

A Culinary Journey through Africa and beyond

on the menu today.

Tip of the day
As we welcome you, we ask as is customary with our tradition the most pertinent question, have you eaten today?
How to peel Yams Anyone who has peeled a yam will tell you the dangers of such an act. Yams while incredibly delicious when cooked, is toxic when consumed raw and is very irritating to the skin.

African Pantry Staple.

Mozambican Frango PiriPiri Sandwich
Plantains A member of the banana family, plantains are a common staple in many parts of Africa. It is used either in it unripe form (matoke from east and central Africa), ripe form (fried plantains) or overly ripe form (Tatale from Ghana). It is used in every way from stews, and staple component in its powder form (plantain fufu) to a side item and dessert.
Edikang Ikong Malawian Nthochi Bread

Chef Spotlight

The Palms Restaurant Charles Okeke is chef manager of this up and coming west African restaurant. Popular for it's eastern Nigerian specialties,

Continued on Page 7

I saw a great need for an African restaurant because there was no place that offered delicious home cooking I had a craving for. -Charles Okeke
Afrofoodtv.com, 550 Franklin Rd Suite C Marietta, Ga 30067 | 770 783-1655 | www.Afrofoodtv.com

Cutting the yam

Washing the yam

TIP OF THE DAY

How to peel Yams Anyone who has peeled a yam will tell you the dangers of such an act. Yams while incredibly delicious when cooked, is toxic when consumed raw and is very irritating to the skin. Before starting the peeling process, oil your hands on all sides to prevent the raw yam from getting in direct contact with your skin. Using a sharp knife, slice the yam into serving sizes, and peel the skin off in a circular motion, using a paring knife (or any smaller knife). Place peeled yam in a bowl of water immediately after peeling to prevent discoloration. Cook and serve.

FEATURED CULINARY TOOL

mostly in North African countries where couscous is used as a staple.
Couscousieres The couscousiere has enjoyed a comeback in recent years along with north African cuisine in the international culinary scene. Couscous once considered exotic and foreign is now commonplace to it stocked in home pantries. For centuries, couscous was prepared using a couscousiere which is believed by scholars to have originated in the sub Saharan areas of Africa sometime around the 10 th century AD. It is now used
Couscousiere is a double boiler pot with the top part (which has little holes in its bottom) used to cook the couscous and the bottom pot use to cook the stew to serve with the couscous. The steam from the stew infuses the couscous on the top pot with avors. Using this pot to make couscous can be somewhat labor intensive for a beginner. It is also somewhat expensive and bulky but it is very impressive to look at and it produces the ufest Couscous.
We provide much more than recipes, little bits of handy information, tools, tips and pantry items. We provide more than recipes but also usable tools to perfect your technique.

A Delicious Start

Boiled yam slices with Nigerian Egg Omelet
A plate of steaming boiled yam slices topped with savory, creamy egg omelet is the perfect start to any day, especially a cool West African hammertan morning.

Serves 4 Prep Time:

(until a fork can go through yam slice without any resistance). In a small bowl, whisk eggs, tsp salt and tsp pepper. Set aside. In a large non stick skillet, heat oil over medium-high heat. Add sliced tomatoes, onions and red bell peppers. Sprinkle curry and thyme leaves. Cook for about 1 minute. Add 2 pieces of sardine and stir into mixture breaking sh into medium pieces. Cook Yam and eggs for additional minute. Reduce heat to medium low. Add eggs and cook, stirring until almost set (about 2 minutes). Remove boiled yam from pot using a slotted spoon making sure any excess liquid is drained. Transfer yams to plates and top with egg omelet
10 Minutes Total Time: 30 Minutes

Ingredient List

I Medium Yam Peeled and cut into 2 inch thick slices Course Salt and Ground Pepper tsp curry and dried thyme leaves 4 Large Eggs 3 Tablespoons canola oil 1 Roma tomato sliced Red Onion sliced Roasted Red Bell Pepper 1 can of Sardines (optional)
Bring a medium dutch oven or heavy pot of salted water to a boil. Add rinsed yam slices, making sure the water covers the pieces by at least 1 inch. Cook uncovered for about 25 to 30 minutes
Breakfast is the most important meal of the day. Make it count.

Frying the egg

Serve immediately.

A Light Lunch

Frango - PiriPiri Sandwich
Most Africans I know, prefer a starch heavy and protein light Lunch which in my experience makes for a very sleepy, and sluggish afternoon. To avoid this, I love to go for sandwiches that have a good protein component and low carb components(if available). My version of Frango Piripiri a Mozambican favorite, makes for a spicy and avorful treat. Be sure to wash it down with a cool drink and complete with a fruit salad.
marinade making sure that all sides of the chicken is coated with marinade. Cover with plastic wrap and refrigerate overnight. Place marinated chicken on oven tray and broil on low setting of oven for 20 minutes making sure to periodically baste with r e m a i n i n g m a r i n a d e. Remove chicken and allow it to rest for ve minutes. Remove bones and place on Kaiser bun and enjoy a delicious sandwich. Serve immediately.

Frango Pirpiri

10 Minutes Total Time: 7 hours
100ml peanut oil 100ml apple cider vinegar 2 tsp of powdered chili Pepper akes 1 tsp powdered ginger 1 tsp powdered garlic Salt to taste 4 pieces of chicken thighs (with skin)
Mix all the ingredients except chicken pieces in a glass bowl. Taste to check salt before adding chicken. Poke a few holes into chicken pieces to help marinade seep in. Add chicken to
My version of Frango Piripiri a Mozambican favorite, makes for a spicy and avorful treat.

The chicken

Dinner in Ethiopia

Doro Wat

The national dish of Ethiopia, doro wat is a delightful introduction to African cuisine for newcomers and a tried and true favorite for many Africans. A avorful and spicy stew doro wat meets and surpasses the mark every time.
In a glass bowl, mix lemon juice, lime juice and 1 tsp of salt until dissolved. Rinse chicken pieces and score. Place each scored chicken in bowl with juice and salt mixture, making sure that all parts of chicken is rubbed with the mixture. Place chicken on a separate platter and leave at room temperature for 30 minutes. In a dry dutch oven over medium heat, add chopped onions and m i x Doro wat continuously to prevent the onions from browning. After about 2 minutes of stirring, add ghee. Stir until melted. Add garlic, ginger, berebere, fenugreek, cardamom and 2 tsp of salt stir and cook for 5 minutes at low heat. Add chicken stock and mix well. Bring to a low boil and add chicken pieces. Cover tightly and cook for 20 minutes. Pierce holes into hard boiled eggs and add them into the sauce making sure to coat the eggs at all side. Cover and simmer for additional 10 minutes. Serve hot with injera or rice.

1 Pounds on chicken cut up 3 Tsp of salt 1 Tbsp lemon juice 1 Tsp Lime Juice 2 Tbsp ghee 1 onion (Vidalia) nely chopped 3 cloves garlic chopped 1 tsp freshly grated ginger ground fenugreek ground cardamom cup of Berebere 1 cup of chicken Stock 2 tbsp Tomato paste Hard boiled Eggs (1 per person)
Doro wat is a delightful introduction to African cuisine for newcomers.

Grand Finale

Grand Finale Malawian Nthochi Bread
A sweet end to any meal, this Malawian favorite is sweet comfort food at its best.
1 stick of Margarine(Stick form please) 1 cup sugar 2 cups our 1 egg 1 cup milk 1 tsp. baking powder 1 tsp ground Nutmeg 1 tsp. salt 5 ripe bananas, mashed Grease a loaf pan well. Preheat oven to 325 degrees F. Mix margarine with sugar. Beat in egg. Add our, salt, baking powder, milk, and bananas. Pour into loaf pan and bake for about one hour. Cool well and slice.

Malawian Nthochi Bread

A sweet end to any meal.

The Y interview

WITH CHARLES OKEKE
This restaurant sits on a surprisingly quiet enclave of Main Street in the heart of historic College Park , an Atlanta Suburb. As you walk through the doors, you are greeted with warm aromas of eastern Nigerian food that instantly causes your mouth to water. As the personable staff takes your order, the sound of other patrons talking to each other while they wait for their food juxtaposes with the sounds of the trains just across the street. In this setting, one cannot help but be consumed by the inclusive feeling of camaraderie and warmth this joint exudes. Charles Okeke, the chef manager of the Palms restaurant is one of the most personable people you can meet. A man with an eye for detail and excellence in east Nigerian cuisine, Charles immigrated to the U.S along with his family in 1999 after years of running his own company in Nigeria. Afrofoodbytes sits with this culinary master for an interview. Yeti: How did you learn how to cook? Charles: I was lucky to be raised by a mother that showed me how to run and maintain a household. She was a police ofcer and due to her career got transferred a lot. My father was a pastor in the church and could not move as readily, so I lived with my mother while my elder brother stayed at home with my dad. This opened up opportunities to for me to learn to fend
for the both of us in the household as she went out to work. Yeti: What made you decide to cook professionally? Charles: I saw a great need for an African restaurant because in the past, every time I wanted to go out to eat, there was no place that offered the type of delicious home cooking I had a craving for. I also found that a large group of people and friends were looking for the need to be lled. After much thought, I decided to open this restaurant which has now fullled not only my dream of owning my own business, but also that of a lot of people who have looked for a place like this for such a long time. Yeti: What is your best advice for a home cook? Charles: Cooking our type of food is not too difcult, especially for anyone who was raised in Nigeria. My advice will be for people to learn how to properly store and preserve cooked food. Because of the time required to prepare this type of cuisine, making it from scratch each day is not very practical. It is imperative to learn proper storage techniques (a valuable lesson I picked up from my contact with other local chefs) is the key to a fresh and delicious meal that satisfy the palate every time. Yeti: What is your favorite culinary tool?

Charles: That is a difcult question; because I love all my tools but if forced I will have to say the wooden paddle that is used typically to make pounded staples. That is one tool you don't want to be caught in a kitchen without. Yeti: What is your Signature dish? Charles: I would have to say the Edikang Ikong vegetable soup. A lot of people go for this dish. It is a dish that crosses over well to both Africans and non-Africans. Yeti: Do you see any deciency in African cuisines for people in Diaspora? And if so do you have ideas on how it can be corrected? Charles: Currently, I do not see that much of a deciency anymore as it used to be. Now, most of the ingredients you need are accessible thanks to entrepreneurs in the food importation business. As a result of this, we as a group in Diaspora are doing quite well culinary wise. The ingredients we are not able to get readily like perishables and vegetables, has us adapting our recipes to locally available produce. The Palms restaurant is located at 3807 Main Street , College park, Georgia. (404) 305-9090. Monday thru Friday 11am to 9pm Saturday 2pm to 9pm.
Edikang Ikong (Eastern Nigeria Vegetable Soup)
Edikang Ikong (Eastern Nigeria Vegetable Soup) Serves 4 Prep Time:
2 tsp powdered chili peppers cup of dried prawns Salt (to taste)
Heat up palm oil over medium to high heat till just before smoking. Add onions & knorr cubes (crumbled) and stir continuously for 1 minute. Add every thing else but leafy vegetables and stir well. Allow to cook for about 5 minutes and stirring periodically to prevent any burning. Add collard and simmer for 5 minutes. Add spinach and stir properly. Simmer for additional 5 to 7 minutes taking care not to
overcook greens. Serve hot with any staple.
10 Minutes Total Time: 20 Minutes
1 cups of Palm oil 1 Pound of Collard Greens (frozen) 3 Pounds of Spinach (frozen) 1 medium Onion (chopped) 2 Knorr Cubes Pound of cleaned smoked sh pound of precooked stock sh
Maecenas pulvinar sagittis enim. EDIKANG IKONG CHARLES OKEKE

Yeti in the kitchen

Food is to culture as spirituality is to religion. Food is the heart and soul of any culture and Africa is full of it. I invite you to continue to partake of all she (Africa) has to offer.
Thanks you reading and well see you soon
FR O M : D BYTES 0 F ra nk li n R d Su it eC M ar ie tt a, Ga 30067 AFROFOO
October 2007 Issue No. one

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