Nl's I've come to notice this that soups are not usually tasteful the very day it's cooked till it has lasted for days, Does anyone know why this is so?

How? I don't understand. What type of ‘soup’ are you taking about?

I don't gerrit! How do you mean?

Food wey sweet na money kill am

U nor xpect food wey u nor put beta ingredients to sweet na

I enjoy ogbono soup 3days after it is cooked. I don't know why.

talk2riel: I enjoy ogbono soup 3days after it is cooked. I don't know why.

3days

BECAUSE YOU CANT COOK

talk2riel: I enjoy ogbono soup 3days after it is cooked. I don't know why.

At least someone that understands

Op, I hope u are not the boy i'm visualizing in my head sitting on the floor with a pot and the last portion of the soup his mother made days before. Better desist becos your wife would not take that from you.

egopersonified: Op, I hope u are not the boy i'm visualizing in my head sitting on the floor with a pot and the last portion of the soup his mother made days before. Better desist becos your wife would not take that from you.

lol!

egopersonified: Op, I hope u are not the boy i'm visualizing in my head sitting on the floor with a pot and the last portion of the soup his mother made days before. Better desist becos your wife would not take that from you.

Lol.

talk2riel: I enjoy ogbono soup 3days after it is cooked. I don't know why.

Mama mie!

l feel the difference more with bitterleaf soup,

Oha soup is like that too, and goat meat pepper soup.
Ogbono doesn't taste too good days after it's been cooked.


Someone once told me that that some soups need time for all the ingredients to 'set' properly.

I agree with you op. Almost all soups tastes better a day after preparation. The ingredients like stockfish and dry fish which are generally strong but are softened with hotwater does not release its full juice after used in a freshly made soup. So the process of staying overnight kinda gives the dry and stock fish + meat time to release their sweet juice into the soup, so when the soup is warmed, everything blends together to give rise to a tongue and plate licking soup.

Hmmmnnnnn op, this one you said you like the taste of 3days old soup, that one get as e be ooooooooo.

cynhamscakes: I agree with you op. Almost all soups tastes better a day after preparation. The ingredients like stockfish and dry fish which are generally strong but are softened with hotwater does not release its full juice after used in a freshly made soup. So the process of staying overnight kinda gives the dry and stock fish + meat time to release their sweet juice into the soup, so when the soup is warmed, everything blends together to give rise to a tongue and plate licking soup.

Hmmmnnnnn op, this one you said you like the taste of 3days old soup, that one get as e be ooooooooo.

Lol... I wasn't the one that said it oo, check the moniker