Wednesday, April 19, 2023
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ReplyDeleteEwedu soup
ReplyDeleteUkwa.
ReplyDeleteHow to start looking for the ingredients is another story.
Ouch, the ingredients are actually what we use daily, well except you want to use potash which is totally a 'no go area' for me...
DeleteAfter picking the ukwa, boil till it softens, I usually don't add anything at that point.
Once soft, I add palm oil, salt, stock fish (smoked fish, infact all the orishirishi fishes), knorr cubes, Onga classic (optional) and allow to cook.
Some add a bit of bitter leaf
Which ingredients do you want to start looking for?
DeleteThanks, Kosi.
DeleteAnon, I don't know how to cook it which is why I don't know all that is needed to prepare a sumptuous Ukwa.
Cynthia if you have pressure pot, you will get the best result. Ukwa is easy to make same as beans actually
DeleteOwho soup of Delta state 🤦
ReplyDeleteSome will say add ground yam, others soaked garri. Which kyn soup?!😭😭
Who still have chance can teach me abeg. My mummy don tire🥺
Na soaked garri I dey use as thickener ..comes out better..
DeleteFor the starch,you must know the right amount of water to add and get the right consistency.. As for me na traditional method I dey use.I dip my palm inside the starch ,palm oil and water mix,if no particles remains on my hand,then its okay ..And whilst stirring, you must not leave the pot.
Non stick pot is best for this.
Google for owo preparation.
This I don't know at all. And I don't even want to. I just enjoy it when my sister prepares it. I can't stress myself.
DeleteUse garri ooo..The yam doesn't come out well especially if it doesn't have enough starch.And when using garri,get the yellow Edo/ delta garri,must with the beef stock and pound for a smoother feel.
DeleteAfter the cook the meat till a bit tender,you can add the ground dry pepper,ground crayfish and the local spices.
Cook for about 5-10 minutes on medium heat before putting the potash and palm oil mix.
Do not cover the pot
And cook again for a bit before putting in the garri/ stock mix in small lumps.
Leave to cook for a bit before putting down.
And add those native dry fish for taste oh...
As for the using/starch,all you need to get it right is to get the right amount of water to mix with the starch.If the consistency is too thick or watery,you will def get it wrong. I use the old method of adding it in bits and thereafter, dip my hands and bring it out,if there are little particles,it means too thick and when stirring,try not to get distracted,so you don't have koko/ seeds after prep.
This soup is hard to prepare.
DeleteI use starch as thickener and it comes out well. It's better the soup is watery after cooking as it thickens when it cools down. Never tried thickening with yam before. With all my attempts I have only nailed it once and I was so happy that day💃💃💃
DeleteOwo and starch
ReplyDeleteOgbono Soup. My ogbono doesn't draw so well like the ones I see in videos. I don't know if I don't use enough Ogbono or what.
ReplyDeleteDo you buy your ogbono from same person all the time? If yes, try another vendor and see..
DeleteAgain your choice of leaf can reduce the strength, e.g too much uziza leaf!
Don't cover ogbono while cooking
DeleteSuper if you don't fry your ogbono then start trying it for some time before you add your stock and don't put too much leave.
Delete“Quaker Oats” 😆
ReplyDeleteKelvin Dat Edo Boi (Stellz Cousin)
Okro soup and beans. I guess cos they're my least favourite
ReplyDeleteAbacha. It's best because I don't like it 😂
ReplyDeleteStew akwu
ReplyDeleteMine is Abacha,, I have really tried to get it righ,but i couldn't 😰, my favorite fast food for that matter.
ReplyDeleteCan I be your teacher?
DeleteEzege i can't wait,, Abacha makes me happy 😄, I guess you be Enugu guy sha!!
Delete@Starr,
DeleteYou will like and enjoy mine when you eat it. It's not difficult to prepare.
I prefer the dried Abacha that was kept under the sun for days. All you have to do is to soak it in hot water to soften it.
Get your crayfish and dried pepper fried. After that, you crush the pepper. The fried crayfish makes its taste great..
I prepare mine with stockfish and kpomo cut in bits. Then with Ugba, I'm good to go.
Otipiri/Agharagha oka, those from Enugu and Nsukka will know this food,
ReplyDeleteNo matter how I try, it will still not come out fine, and that's one of my best native food
Nice meal.
DeleteAww you re from Enugu, when I was in UNN those foods are our life savers, morning okpa, afternoon agharagha oka/ji/ede , we buy and keep for dinner chaii life .
DeleteI love okp sotey my roommatesbsaid they will waybill it to me anywhere I'm posted for youth service , what of abacha abeg Igbos we get food
Proudly Enugu 042. There's this one I will mention now and you will shout.😁😁😁
DeleteNsukka's best food
DeletePap.
ReplyDeleteafang soup
ReplyDeleteOfe agwu.
ReplyDeleteEkpang kukwo, tried twice and got a total disaster. I'm not Akwa ibom, I kukuma rest for the matter.
ReplyDeleteEkpang nkukwo; I don't how to wrap it with the leaf. Meanwhile HV been seeing my mum do it upteen tyms bt am still finding it hard. And am always itching Wen I touch the cocoyam too.
ReplyDeleteAfang soup
ReplyDeleteAkara, no matter how hard I tried, It'll still not form and scatter inside the oil. Guessing not everything one can know how to make
ReplyDeleteCoconut rice!
ReplyDeleteNo matter how intentional I prepare it, it does not coconut the rice. I don kuku give up.🥱