Bread and egg

blackjack21:


You know Zogale salad?
Correct man!

Menini better abinchi.
I love it! And can make it add (real kulikuli) yaji to it - oh yummy goodness!

Emilia154:
I fit bite ur hand because of ewedu and amala.very delicious and ogbono with semovita all must be served hot

You sabi

shantti:
ekuru
efo riro
ewa agoyin, i can eat these food every day


but you see ewedu, i cant, i just cant. how can a soup be bright green in color, soups should be shades of yellow or brown. Bright green, haba

Okro nko? No be green? And even fresh efo riro

shantti:

since yesterday when messi won that world cup, i have been feeling suicidal. i might just end it all
i cant bear it any longer

You be bad belle?

Dybala11:

Some of your statements are right, Amala is more commonly eaten than you've it credit for in Yoruba land though. I'm a Yoruba man anyway.
The akara I've been eating here tastes better than the ones I ate while I was in Enugu. Also, the food wey fall my hand pass na okpa o. The hype around it, before I tasted it anyway, was that it has a better taste compared to moin-moin. I believe the only Yoruba soup outsiders often have reservations against is "ewedu", cos of how slimy it looks. I should have tried more of Igbo soup while I was at Enugu though, the few ones I ate wasn't really too palatable with my taste buds. That's why I decided to stick to what I know.
I think the Yorubas around generally have a higher tendency of sticking to the traditional methods of cooking their meals/soups, the reason it seems like there's no varieties to the efo riro I asked you about. But you can actually garnish efo riro with other condiments and according to your tastes, whether it's turkey you want to add or beef, goat meat, chicken, fish etc. I've actually eaten efo riro with cooked with all of the above several times o. I remembered the day my friend and I, prepared efo riro at the corper's lodge at Udi. We became demigods among them that day and till the rest of our service year.

Some of your statements are right, Amala is more commonly eaten than you've it credit for in Yoruba land though. I'm a Yoruba man anyway. 
The akara I've been eating here tastes better than the ones I ate while I was in Enugu. Also, the food wey fall my hand pass na okpa o. The hype around it, before I tasted it anyway, was that it has a better taste compared to moin-moin. I believe the only Yoruba soup outsiders often have reservations against is "ewedu", cos of how slimy it looks. I should have tried more of Igbo soup while I was at Enugu though, the few ones I ate wasn't really too palatable with my taste buds. That's why I decided to stick to what I know.  
I think the Yorubas around generally have a higher tendency of sticking to the traditional methods of cooking their meals/soups, the reason it seems like there's no varieties to the efo riro I asked you about. But you can actually garnish efo riro with other condiments and according to your tastes, whether it's turkey you want to add or beef, goat meat, chicken, fish etc. I've actually eaten efo riro with cooked with all of the above several times o. I remembered the day my friend and I, prepared efo riro at the corper's lodge at Udi. We became demigods among them that day and till the rest of our service year. 

Some of your statements are right, Amala is more commonly eaten than you credited in Yoruba land though. I'm a Yoruba man anyway.
The akara I've been eating here tastes better than the ones I ate while I was in Enugu. Also, the food wey fall my hand pass na okpa o. The hype around it, before I tasted it anyway, was that it has a better taste compared to moin-moin. I believe the only Yoruba soup outsiders often have reservations against is "ewedu", cos of how slimy it looks. I should have tried more of Igbo soup while I was at Enugu though, the few ones I ate wasn't really too palatable with my taste buds. That's why I decided to stick to what I know.
I think the Yorubas around generally have a higher tendency of sticking to the traditional methods of cooking their meals/soups, the reason it seems like there's no varieties to the efo riro I asked you about. But you can actually garnish efo riro with other condiments and according to your tastes, whether it's turkey you want to add or beef, goat meat, chicken, fish etc. I've actually eaten efo riro with cooked with all of the above several times o. I remembered the day my friend and I, prepared efo riro at the corper's lodge at Udi. We became demigods among them that day and till the rest of our service year.

You served in Udi? I served in Udi too and still in Udi though I've passed out. Which batch were you?

miketayo:
Bread and egg

For which tribe?

Bukky001:


For which tribe?

White man tribe .. agege bread tho

Okpa

baralatie:

Then try white soup or native soup with goat meat pepper soup

God bless you my brother.
My love for white soup (Ofe nsala) knows no bound.
I ate it first at Awka, Anambra. Since that day, must visit the restaurant at Awka anytime I visit Anambra.

Native soup, oh my.
IF you jam better native soup wey contain orisirishi, you fit forget your name.

Food dey this naija sha.

mariahAngel:
Food is a major unifier.
Nothing brings people together better than food.
The aim of this thread is to encourage unity in our diversity, especially on this forum where there's tribalism and hate.

So, without further ado, what Nigerian food from another tribe do you enjoy very much?
You don't have to state your tribe, but the food must be from a different tribe (apart from yours)
For me, I really like ojojo, dodo ikire, kilishi. ( These are the ones I can think of for now)

Amala and owedu

Owo soup who get that soup?
Black soup who also get ham?
Then Ekuru from Yoruba, Emeki from Bini.
The height of them all, na the soup them take dey welcome in-laws for Abia state, someone remind me of the soup name.
The few I can remember for now.

airsaylongcome:


Why una dey spell am as Owho? Everyone that has mentioned that soup has spelt it as Owho. It's Ogwoevwri shortened to Ogwo.

And Ogwo nobi Banga mate at all. Ogwo senior banga by far.

Thanks for the correction Oniovo.

Ogwo senior Banga soup? Hmmmm anyway na starch go fit determine the continuation of the argument

phemmyfour:
Is it Tuwo

It's not. It's a grain, white in color. You can cook it and use it as a cereal, or like rice with stew. When it's cooked, it looks like congealed groundnut oil. I used to have it every morning when I lived in Abuja.

miketayo:
Bread and egg

Same

Bukky001:


You served in Udi? I served in Udi too and still in Udi though I've passed out. Which batch were you?

Yep, I served in Udi. 2020 batch A. Wait, wow. You're still in Udi?? That's good.
I was initially thrown to Akpakwume village, I was later able to change my PPA to C.S.S Udi/Abia.

I love Edo people.............
Nothing beats black soup.
I almost forgot to return home after NYSC because they were so welcoming

Very lovely thread - mariahangel

Ogbono

Afang soup
Am igbo

omoh...FURA DE' NUNU still dey gimme this nostalgic feeling....mehn, i'll kill for dah shii anydae

No competition, definitely afang and atama with any swallow.

I be southerner but whenever I drink fura under hot sun, I become a believer in one Nigeria.

I love kilishi. I'm also a die hard Ewa Aganyin fan. Then I take lot of tea too. My parents are tea people.

I don't like any Ibo soup or meal. I'm not a foodie so I don't like to experiment in case the taste turns out badly, I won't forgive myself. So I've never tasted any Igbo soup.

As a Yoruba girl, my best soup is Ila Alasepo, try it with sea foods and ponmo. I like it with Eko Elewe or with Amala.

Kwinesther:
I mentioned those other vegetables because they have same colour as ewedu plant (raw,uncooked) but I get you now. The color is like that because it is usually cooked without oil, pepper, meat etc unlike bitter leaf, ugwu and others that are cooked with soup ingredients. That's why ewedu cannot be eaten alone, it is usually mixed with gbegiri or stew for it to taste good and be enjoyed well. Ewedu soup is dark green, I am a lady though.

ok, u r right if you meant the uncooked vegetable. i was referring to the cooked soup made from those vegetables.
Am sorry on how i sounded

odinga1of:



Thanks for the correction Oniovo.

Ogwo senior Banga soup? Hmmmm anyway na starch go fit determine the continuation of the argument

I first no dey chop starch so that na minus one. And banga no dey trip me unless e don old. Like two or three days. Fresh banga soup wey no dey thick dey put me off. No matter how dem warm am tire for ewere. If e no thick e no dey trip me. But u see that ogwo with better dry fish, cray fish and imekpe. NOR. GO. THERE

Afang and Oha lol

sacajawea:

Most Igbos tend to dislike amala

Not me...... maybe because I grew up in Lagos.

Banga soup, ofe nsala, ofe uziza etc

Dreadlock69:
Amala ati ewedu
Amala ati efo riro
Roundabout , shaki

Afang soup with fufu
Edikiong soup with fufu

Proudly my mum cooks all and she's ibo so i enjoy yoruba and different kinds of soup cooked by her chaiii my papa go market well.
Sadly I can’t see a girl that can cook like her

...lucky you.

As a calabar babe I think Yoruba kind of stew and okpa does it for me. I have tried abacha but can't anymore