Dev c++ highlight line color. Version: 5.4.2 RC9 Steps needed to reproduce the problem: Open 'Tools = Editor Options = Colors' and first scroll down the list (starting with 'Assembler') and note the current Background colors. Select one of the color themes in the list. Observe that while the 'Foreground' color-fields have changed, most of the 'Background' color-fields have not changed (except for 'Space' always). In the font color settings, for Highlight current line (active and inactive), set the foreground to Automatic Finally you can set your highlight color as you want with the background color. Last point, sometimes Visual Studio mess things up even more, you may have to restart it. /dev/color is a non-profit organization that aims to advance the careers of Black software engineers. We’re a community of engineers who help one another reach ambitious career goals. An community of black software engineers who help one another reach career goals. But there's almost no contrast between Current Line and other lines (differently from, for instance, SSMS). After all, it's the dark theme, there should be some way to honor at least the black color, otherwise Highlight Current Line feature doesn't work (there's almost no 'highlight'). The main code is in white and the background of the current line is cyan. White on cyan is very hard to read. 'Current Line' background color.
I used to think egusi soup was very complicated growing up. And so I never really used to cook it. However, pounded yam and vegetable egusi soup is one of my favorite meals. A few years ago when my mum came to visit me while I was still in school, I asked her to show me how to cook it. This is the most traditional way to cook Egusi Soup, complete with molded egusi balls. Egusi Soup for Haters of Egusi Soup This is a special Egusi Soup for those who do not like Egusi Soup prepared the usual way.
Egusi (also known by variations including agusi, agushi) is the name for the fat- and protein-rich seeds of certain cucurbitaceous plants (squash, melon, gourd), which after being dried and ground are used as a major ingredient in West African cuisine.[1]
Authorities disagree whether the word is used more properly for the seeds of the colocynth, those of a particular large-seeded variety of the watermelon, or generically for those of any cucurbitaceous plant.[2] The characteristics and uses of all these seeds are broadly similar. Major egusi-growing nations include Mali, Burkina Faso, Togo, Ghana, Côte d'Ivoire, Benin, Nigeria, and Cameroon.[2]
Species from which egusi is derived include Cucumeropsis mannii and Citrullus lanatus.[3]
Egusi soup is a kind of soup thickened with the ground seeds and popular in West Africa, with considerable local variation.[4] Besides the seeds, water, and oil, egusi soup typically contains leaf vegetables, Palm oil, other vegetables, seasonings, and meat. Leaf vegetables typically used for egusi soup include bitterleaf, pumpkin leaf, celosia and spinach. Typical other vegetables include tomatoes and okra. Typical seasonings include chili peppers, onions, and locust beans. Also commonly used are beef, goat, fish, shrimps, or crayfish.
In Nigeria, egusi is common among the Igbo people of southeastern Nigeria[citation needed], the Ibibio people and the Efik people (Calabar people) of southern Nigeria, the Hausa of northern Nigeria and the Edo people, Esan people, and Etsakọ people of the south-west of Nigeria. Yoruba people in general and quite notably the people of Ọṣun State – especially the Ijesha people – eat 'iyan and egusi', a pounded yam and egusi soup.[5]
In Ghana, egusi is also called akatoa of agushi, and as in Nigeria is used for soup and stew,[6] and most popularly in palaver sauce.[7]
In the late 1980s, the Canadian government funded a project intended to develop a machine to help Cameroonians shell egusi seeds.[8] A machine has been developed in Nigeria to shell egusi.[9]
A plate of pounded yam and egusi soup
Pounded yam and egusi soup served with fish
Egusi and bitter leaf soup