geeez: What in Nigeria can we do about this blood thirsty, hate filled, envy radiating, money worshipping, crime embracing race?

franchizy:

My brother, tank you for this your comment, the igbos are Boko Haram and Boko Haram are igbos, they change there names to Hausa names just to carry out the devilish act, God will punish them one by one

Charles.nerd:
Now how is this news front page worthy,if not to cause disaffection and drive traffic for the owners of nairaland.No one is denying the fact that this crime actually happened,it did happen,but the motive behind putting this on the front page is pretty obvious to the discerning mind and the strategy seems to be working,but for how long?.Sometimes one gets to wonder whether nairaland is meant to unite us a nation or divide us by inciting and pitting one ethnic group against the other . I want to believe the owner of nairaland wants a "fatwa" declared on him before he realises that he is not getting his priorities right.And maybe he would create an "igbo for igbos" section as a face saving measure like he did for muslims.

If you are lacking "quality" and newsworthy items,I can help out. For your information,am planning to rob the CBN and am Igbo by the way,I hope this makes the front page too.

Written by Isa Sa’idu, Kaduna
Friday, 26 October 2012 05:00
inShare.3SocButtons pluginThe police in Zaria have arrested one Uche Owunna, 30, of Port-Harcourt Road, Sabon Gari, Zaria who is believed to be behind the various assassinations that recently took place in Zaria, especially the killings of Igbos residing in the city; all in the name of Boko Haram.

The Kaduna State Command’s Public Relations Officer, DSP Aminu Lawal, had confirmed the arrest to Daily Trust yesterday, saying that the suspect is now being interrogated at the police state headquarters.

“A complainant came to report to us that somebody has threatened him. He said the person has directed him to pay certain amount of money or he will be killed. Having received that information, we went in and napped the suspect at the point of collecting the money.

“Investigation is ongoing and this would help us to get more information on the activities of the suspect,” DSP Lawal said.

However, a source that is close to the suspect, who craved for anonymity, told Daily Trust that Owunna was arrested on Tuesday by the police following a tipoff. The source said Owunna was arrested at a joint in Zaria when he went to collect the ransom he demanded.

The source said luck ran out of Owunna when he called one Samuel, an Igbo man, of Sabon Gari, Zaria on phone and told him that his name was Ibrahim.

“The suspect told Samuel that his name is on the list of Igbos to be killed in Zaria, saying that ‘for your gesture to me when I was young, I will not execute the mission. For that reason, I want you to pay N50, 000 only to stay alive’ the suspect told Samuel on phone,” the source said.

The source further explained that Owunna had told Samuel that his gang was behind the killing of Dr Ago, a medical doctor at Zaria Railways Hospital, who was killed along two others in Zaria last month.


“Having heard that the suspect’s name was Ibrahim, Samuel became apprehensive, thinking that it was Boko Haram. What came to Samuel’s mind was that Boko Haram are after him. Our belief here in Zaria is that all the assassinations that took place in Zaria were done by the Boko Haram. This was why Samuel went to report to police and they were lucky to have apprehended the man when he came for the money he demanded,” our source said.

It would be recalled that Zaria had of late became notorious for killing of innocent people where members of the Boko Haram are always blamed for the act.

Just last month three people, including the Medical Director of Railways Hospital, Zaria, were killed at a beer parlour in Sabon Gari, Zaria. Before that, a Zaria businessman and a mobile policeman were also killed in the same month.

The frequent killings led to the restriction of movement of motorbikes to 9pm. Also, that made Igbo communities in Kaduna and Zaria to down tool for some days by locking their shops.



http://dailytrust.com.ng/index.php/news/179755-police-arrest-zaria-boko-haram-killer?device=iphone

phreakabit:
[size=18pt]
How to make Egusi Soup[/size]

Ingredients

Egusi (Melon) seeds - 3 cigar cups | 600g
Red Palm Oil – 2 cooking spoons
Beef – Best cut and Shaki (cow tripe)
Fish – Dry Fish and Stock Fish
Crayfish
Pepper and Salt to taste
Vegetable – Pumpkin leaves or Bitter leaf
Seasoning – 3 Maggi or Knorr cubes
Traditional Seasoning – 1 Okpei (optional)
Tools I used

Cooker: Buy it in USA | in UK
Deep Pot: Buy it in USA | in UK
Spice grinder for grinding egusi (melon) seeds: Buy it in USA | in UK
Spatula: Buy it in USA | in UK
Chopping board: Buy it in USA | in UK
Knives: Buy it in USA | in UK
Before you cook Egusi Soup

Before preparing the soup, soak the dry fish for about half an hour. Boil the stockfish for 20 minutes and leave in the pot with the hot water to soak for about an hour.
Much closer to your cooking time, grind the Egusi with a dry mill. Grind the crayfish and the dry pepper separately and set aside. Wash the vegetable to be used. Cut into tiny pieces.
Boil the shaki, stock fish and dry fish in 1 litre of water till they are well done. First sign of a done shaki is that the cuts will start curling on itself.
Wash the beef to be used for the soup and place in a pot and start steaming at medium heat. There is no need to add water at this stage. When the meat is done, add 3 cubes of Maggi/Knorr. This method makes the meat cook faster while retaining all the taste. Also meat contains lots of water and you will notice that the water content increases as the meat starts to boil.
Cooking Directions

There are two main methods of cooking egusi soup. These we will call oil before egusi and egusi before oil. Confusing? Not.
Oil Before Egusi

Put 2 cooking spoons of red palm oil into a dry pot and set on the stove to heat. As soon as the oil is clearer, add the ground egusi and start frying. This should be done at low heat to avoid burning. Keep frying till you see the egusi getting drier. One sign of this is that it will start sticking to the bottom of the pot.
Now, start adding the shaki/fish stock little by little while still turning the egusi. When the stock is exhausted and you feel that the soup is still too thick, you can add more water. If your choice of vegetable is bitterleaf, it should be added now as well.
Cover the pot and cook for 30 to 45 minutes. The egusi is done when you notice that the oil has risen to the surface of the mix and separated from the mix. If this is the case, add the fish, shaki and meat. Also add pepper and salt to taste. If pumpkin leaves (or any other soft vegetable) is your choice, please add it now.
Cover the pot and leave everything to steam together for 5 minutes.
The egusi soup is ready to be served with amala, Eba (garri), pounded yam or cassava fufu.
Egusi Before Oil

This method produces a healthier egusi soup. This is because there is no frying involved.
In this method, as soon as the shaki, fish and meat are done, remove them from the stock and place in a different pot or plate.
Add the ground egusi to the stock and cook for 40 minutes. You will notice the clear egusi oil coming to the surface of the soup.
Add 2 cooking spoons of red palm oil, the meat, fish, bitter leaves (if it is your choice of vegetable) pepper and salt to taste and cook for another 10 minutes. Now, add the pumpkin leaves if is your choice of vegetables, stir the soup and turn off the heat.
The egusi soup is ready to be served with amala, Eba (garri), pounded yam or cassava fufu.

Enjoy. . . .

berem: What a boring and cold saturday! "Yawns and walks sluggishly to bed"

Living_Saint: Why are some of my fellow Igbo people so stupid as to use an issue as grave as Boko Haram to extort money from other Igbo and non-muslims? Whether or not the suspect killed his victim, may God's wrath rest on him and those of the same ilk. At the heart of every crisis they ensure that Igbo names go in the wrong records, putting shame on my face - as well as those of sane and right-thinking Igbo. God save us from our brother-enemies.

Ganys:
Oloriburuku omo oni iranu...So, u dey yawn now, if to say the guy na muslim now, Your Nokia 3310 keypad for don suffer, Blamming hausa & islam for the problem...Iwonu Olohun nu...Mtcheewww

franchizy: I have always said it that 90% of Boko Haram sects are igbos and christians. God is vindicating us the Muslims. More truth will come out. Insha Allah

victorD3:


Sharaaaapp!

Asiwaju9ja: Politics / Re: Chinua Achebe: Why Nigerians Hate Igbo by

I used to respect this Man alot and I now have reservations. I respect the igbo race for their ingenuity,resourcefulness, never-say-die attitude and commerce. However, Mr. Achebe has not extricated himself from the Biafran Mentality, which I think our leaders are helping to foster(including Achebe) The igbo race like other ethnic groups in Nigeria has lost its ideals. The whole Qualities I mentioned earlier has been given negative perspectives from the action of their kinsmen. A particular example was when the Senate Presidency was zoned to the east. You and I know what transpired, how many senate presidents did we have within that short time? I expected a colossal icon like CA to work for the unification of Nigeria, instead of writing novels that will further speed us apart. I am sorry to say, Mr. Achebe has left the country for long, he does no know what his average kinsman is ready to do to make money at the expense of his fellow igbo man. Please sir, you opinion of the igbo race has long been overshadowed by GREED.

(Modify) (Quote) (Report) 1 Like

The General: How can one kill his own people?

Smartie gurl: story story!

phreakabit:
[size=18pt]
How to make Egusi Soup[/size]

Ingredients

Egusi (Melon) seeds - 3 cigar cups | 600g
Red Palm Oil – 2 cooking spoons
Beef – Best cut and Shaki (cow tripe)
Fish – Dry Fish and Stock Fish
Crayfish
Pepper and Salt to taste
Vegetable – Pumpkin leaves or Bitter leaf
Seasoning – 3 Maggi or Knorr cubes
Traditional Seasoning – 1 Okpei (optional)
Tools I used

Cooker: Buy it in USA | in UK
Deep Pot: Buy it in USA | in UK
Spice grinder for grinding egusi (melon) seeds: Buy it in USA | in UK
Spatula: Buy it in USA | in UK
Chopping board: Buy it in USA | in UK
Knives: Buy it in USA | in UK
Before you cook Egusi Soup

Before preparing the soup, soak the dry fish for about half an hour. Boil the stockfish for 20 minutes and leave in the pot with the hot water to soak for about an hour.
Much closer to your cooking time, grind the Egusi with a dry mill. Grind the crayfish and the dry pepper separately and set aside. Wash the vegetable to be used. Cut into tiny pieces.
Boil the shaki, stock fish and dry fish in 1 litre of water till they are well done. First sign of a done shaki is that the cuts will start curling on itself.
Wash the beef to be used for the soup and place in a pot and start steaming at medium heat. There is no need to add water at this stage. When the meat is done, add 3 cubes of Maggi/Knorr. This method makes the meat cook faster while retaining all the taste. Also meat contains lots of water and you will notice that the water content increases as the meat starts to boil.
Cooking Directions

There are two main methods of cooking egusi soup. These we will call oil before egusi and egusi before oil. Confusing? Not.
Oil Before Egusi

Put 2 cooking spoons of red palm oil into a dry pot and set on the stove to heat. As soon as the oil is clearer, add the ground egusi and start frying. This should be done at low heat to avoid burning. Keep frying till you see the egusi getting drier. One sign of this is that it will start sticking to the bottom of the pot.
Now, start adding the shaki/fish stock little by little while still turning the egusi. When the stock is exhausted and you feel that the soup is still too thick, you can add more water. If your choice of vegetable is bitterleaf, it should be added now as well.
Cover the pot and cook for 30 to 45 minutes. The egusi is done when you notice that the oil has risen to the surface of the mix and separated from the mix. If this is the case, add the fish, shaki and meat. Also add pepper and salt to taste. If pumpkin leaves (or any other soft vegetable) is your choice, please add it now.
Cover the pot and leave everything to steam together for 5 minutes.
The egusi soup is ready to be served with amala, Eba (garri), pounded yam or cassava fufu.
Egusi Before Oil

This method produces a healthier egusi soup. This is because there is no frying involved.
In this method, as soon as the shaki, fish and meat are done, remove them from the stock and place in a different pot or plate.
Add the ground egusi to the stock and cook for 40 minutes. You will notice the clear egusi oil coming to the surface of the soup.
Add 2 cooking spoons of red palm oil, the meat, fish, bitter leaves (if it is your choice of vegetable) pepper and salt to taste and cook for another 10 minutes. Now, add the pumpkin leaves if is your choice of vegetables, stir the soup and turn off the heat.
The egusi soup is ready to be served with amala, Eba (garri), pounded yam or cassava fufu.

Enjoy. . . .

Smartie gurl: story story!

Super1759: I don't believe this story. Infact,some things are better not said. No righting thinking fellow will engulf this without sporting the loopholes in the story. This is rubbish

Dede1:


The earlier you recognize your stupidity and start thinking there is one race on earth, thus, human race, the better for you. A good friend does not speak ill about another friend anonymously. Next time, shove the condescending craps about your Igbo friends who work with you and their integrity.