Afang soup - efik,ibibio and annang (Akwa Ibom & Cross River )

Ekpankukwo - Efik,Ibibio and Annang (Akwa Ibom & Cross River )

Starch and Ogwo soup - Itsekiri

alj harem:

Yeah that is it. Isi ewu (goat head). God bless the person that first discovered that food .

Yes, I would be expecting you

Guy I feel you die on Isi ewu very nice delicacy when I was doing my NYSC in Gombe use to drive a couple of miles to one place in kaltungo that makes correct isi ewu...om my

@topic: I think at the end of the day while some foods are clearly the property of some tribes, the ownership of some is less clearly marked. However it is true that the different tribes have different ways of of cooking the same food. Eg Yoruba egwusi soup would be different from the igbo counterpart.

One food I discovered in my time in the north was...

Masa----Hausa

Just to correct Freecocoa and others, Moin Moin is a YORUBA dish. It's neither universal nor general. It's 100% Yoruba.

Moin Moin is the 'Lagos' spelling. It is actually spelt Moyin Moyin - a Yoruba word that means 'a delicacy that sticks to your teeth.'


That's it!

Ola one: Just to correct Freecocoa and others, Moin Moin is a YORUBA dish. It's neither universal nor general. It's 100% Yoruba.

Moin Moin is the 'Lagos' spelling. It is actually spelt Moyin Moyin - a Yoruba word that means 'a delicacy that sticks to your teeth.'


That's it!

Sorry just to correct you aswell Ndi-Igbo can lay claim to MOI MOI as we call it or MAI MAI as some may choose to call it. But at the end of the day Ndi-Igbo which am one of believe that actions speak louder than voice and thats why I have said that restaurants in Nigeria are Pan Igbo dishes and little wonder why..enjoy

Ola one: Just to correct Freecocoa and others, Moin Moin is a YORUBA dish. It's neither universal nor general. It's 100% Yoruba.

Moin Moin is the 'Lagos' spelling. It is actually spelt Moyin Moyin - a Yoruba word that means 'a delicacy that sticks to your teeth.'


That's it!

good to know moyin moyin is what yorubas call it because it is moi moi in igbo and no its not exclusive to nigeria , its eaten accros africa and asia , igbos prepare it covered in plantain leaves the same way we prepare agigi , okpa, ukpaka , i cant even remember ever seeing moi moi in yorubaland even in lagos unlike igboland where its sold in almost every street and restaurant

It will really help this thread if pictures of the various foods were included

Ukodo..... Owo and Starch..... UHROBO

Obo igogo,orodudu -IGALA

Imeobong: Ekpankukwo - Efik,Ibibio and Annang (Akwa Ibom & Cross River )

Starch and Ogwo soup - Itsekiri

Owo and Starch is traditional Uhrobo dish without which no traditional marriage can be consummated.

HenryQuest: Okpa Nsukka! Igbo!

Why did you attach Nsukka to it? Okpa is more popular with Nkanu in Enugu than Nsukka. It's also a delicacy in the Abakiliki axis of Ebonyi state.

Wetin tribalism no go enter inside. Even food? Chei i sorry for una. This what started by Ileke-Idi who attruted Egusi, Ogbono(Igbo word) as Yoruba dishes. We have to accept that some foods have been eaten by different groups for hundreds of years and are known with different names.

eba + irhibotor

Groundnut soup and pounded yam -- Edo

IykeD:


What tribe is that, miss?

correction taken sir! IGBO

When will Yoruba's and Igbo's grow up on NL, and stop all this childishness?

Well done to all those from so called "minority tribes" (whatever that means).

You simply answered the thread......and left in PEACE. No insults, ego or puffing up of the chest.


BACK TO TOPIC......bear in mind some food is shared between tribes, just like food is shared between countries.

Isi Ewu.....Igbo
Bitter Leaf soup.....Igbo
Ube and roasted corn/coconut.......Igbo
Ugba......Igbo (gosh one of my favs)
Oha soup.....Igbo
Ukazi/Okazi soup.....Igbo

[quote author=Imeobong]Ekpankukwo - Efik,Ibibio and Annang (Akwa Ibom & Cross River )

/quote] Da, you are a fery coret blora. @ this yontion, mbok, haf u earen afan soup?!* It is fery, oh my God, mbok it is fery rerecious.

Moin moin
From Wikipedia, the free encyclopedia
Moin moin

Origin
Alternative name(s) Moyi-Moyi
Place of origin Nigeria
Details
Type Pudding
Main ingredient(s) Black-eyed beans, onions, fresh ground peppers
This article is about an African dish. For the wiki software, see MoinMoin. For the greeting, see Moin.

This article does not cite any references or sources. Please help improve this article by adding citations to reliable sources. Unsourced material may be challenged and removed. (September 2011)


Cut Moin Moin


"Ewe eran" leaves (Thaumatococcus daniellii)
Moinmoin or Moyi-Moyi is a Nigerian steamed bean pudding made from a mixture of washed and peeled black-eyed beans, onions and fresh ground peppers (usually a combination of bell peppers and chilli or scotch bonnet). It is a protein-rich food that is a staple in Nigeria. Some adaptations also put apples in MoinMoin. It originates from South-west Nigeria.
Moin moin is prepared by first soaking the beans in cold water until they are soft enough to remove the fine outer covering or peel. Then they are ground or blended (using a blender) until a fine paste is achieved. Salt, bouillon cube, dried crayfish, vegetable oil (or any edible oil such as palm oil) and other seasonings are added to taste. Some add sardines, corned beef, sliced boiled eggs, or a combination of these and other 'garnishes' to liven up moin moin. Such is referred to as having 'x' number of lives, 'x' representing the number of garnishes added. The most touted is "moin moin elemi meje", which translates to moin moin with 7 lives.
Moin moin usually comes in a slanted pyramid shape or a cylindrical shape, owing to the mold it is poured into prior to cooking. The pyramid shape comes from the traditional broad "ewe eran" (Thaumatococcus daniellii) or banana leaves fashioned into a cone in one's palm, then the seasoned and garnished liquid is poured into the leaves, which is then folded.
The cylindrical shapes come from empty cans of tomato sauce used in preparation of other dishes. Once placed in its mold, it is placed in a large pot about a tenth filled with water. The water is the source of steam that cooks the moin moin. Moin moin is eaten alone or with bread as a snack, with rice as a meal or with ogi (corn or millet porridge) for breakfast or supper. it can also be taken with garri in the afternoon.
[edit]See also

alj harem: I mean logically, Egusi seed from water melon and Cowpea does not grow in the eastern part of Nigeria. So where did you get if from to be claiming akara, moi moi, egusi etc

Ignorance is really a disease.

EbonyBlond: Who get egusi sef?

Its complete name is E[b]gw[/b]usi and it's of Igbo origin.
Most groups don't have "gw" consonant is their alphabet. Igbos have "g" consonant, so if egwusi was not of Igbo origin, it should be called "egusi" in Igboland as well but it is not.
Others call it egusi because they can't pronounce egwusi.

Obiagu1:

Its complete name is E[b]gw[/b]usi and it's of Igbo origin.
Most groups don't have "gw" consonant is their alphabet. Igbos have "g" consonant, so if egwusi was not of Igbo origin, it should be called "egusi" in Igboland as well but it is not.
Other call it egusi because they can't pronounce egwusi.

This makes sense. Just like Enugwu was replaced with Enugu.

nolongtin: Moin moin
From Wikipedia, the free encyclopedia
Moin moin

Origin
Alternative name(s) Moyi-Moyi
Place of origin Nigeria
Details
Type Pudding
Main ingredient(s) Black-eyed beans, onions, fresh ground peppers
This article is about an African dish. For the wiki software, see MoinMoin. For the greeting, see Moin.

This article does not cite any references or sources. Please help improve this article by adding citations to reliable sources. Unsourced material may be challenged and removed. (September 2011)


Cut Moin Moin


"Ewe eran" leaves (Thaumatococcus daniellii)
Moinmoin or Moyi-Moyi is a Nigerian steamed bean pudding made from a mixture of washed and peeled black-eyed beans, onions and fresh ground peppers (usually a combination of bell peppers and chilli or scotch bonnet). It is a protein-rich food that is a staple in Nigeria. Some adaptations also put apples in MoinMoin. It originates from South-west Nigeria.
Moin moin is prepared by first soaking the beans in cold water until they are soft enough to remove the fine outer covering or peel. Then they are ground or blended (using a blender) until a fine paste is achieved. Salt, bouillon cube, dried crayfish, vegetable oil (or any edible oil such as palm oil) and other seasonings are added to taste. Some add sardines, corned beef, sliced boiled eggs, or a combination of these and other 'garnishes' to liven up moin moin. Such is referred to as having 'x' number of lives, 'x' representing the number of garnishes added. The most touted is "moin moin elemi meje", which translates to moin moin with 7 lives.
Moin moin usually comes in a slanted pyramid shape or a cylindrical shape, owing to the mold it is poured into prior to cooking. The pyramid shape comes from the traditional broad "ewe eran" (Thaumatococcus daniellii) or banana leaves fashioned into a cone in one's palm, then the seasoned and garnished liquid is poured into the leaves, which is then folded.
The cylindrical shapes come from empty cans of tomato sauce used in preparation of other dishes. Once placed in its mold, it is placed in a large pot about a tenth filled with water. The water is the source of steam that cooks the moin moin. Moin moin is eaten alone or with bread as a snack, with rice as a meal or with ogi (corn or millet porridge) for breakfast or supper. it can also be taken with garri in the afternoon.
[edit]See also

this is theft, I hope u know that moi moi or bean pudding is not only eaten in Africa. Moi moi itself is not a Yoruba word besides how come its all over portharcpurt and bayelsayet I didn't see it inekiti during my one year service there .

nolongtin: Moin moin

"Ewe eran" leaves (Thaumatococcus daniellii)
Moinmoin or Moyi-Moyi is a Nigerian steamed bean pudding made from a mixture of washed and peeled black-eyed beans, onions and fresh ground peppers (usually a combination of bell peppers and chilli or scotch bonnet). It is a protein-rich food that is a staple in Nigeria. Some adaptations also put apples in MoinMoin. It originates from South-west Nigeria.
Moin moin is prepared by first soaking the beans in cold water until they are soft enough to remove the fine outer covering or peel. Then they are ground or blended (using a blender) until a fine paste is achieved. Salt, bouillon cube, dried crayfish, vegetable oil (or any edible oil such as palm oil) and other seasonings are added to taste. Some add sardines, corned beef, sliced boiled eggs, or a combination of these and other 'garnishes' to liven up moin moin. Such is referred to as having 'x' number of lives, 'x' representing the number of garnishes added. The most touted is "moin moin elemi meje", which translates to moin moin with 7 lives.
Moin moin usually comes in a slanted pyramid shape or a cylindrical shape, owing to the mold it is poured into prior to cooking. The pyramid shape comes from the traditional broad "ewe eran" (Thaumatococcus daniellii) or banana leaves fashioned into a cone in one's palm, then the seasoned and garnished liquid is poured into the leaves, which is then folded.
The cylindrical shapes come from empty cans of tomato sauce used in preparation of other dishes. Once placed in its mold, it is placed in a large pot about a tenth filled with water. The water is the source of steam that cooks the moin moin. Moin moin is eaten alone or with bread as a snack, with rice as a meal or with ogi (corn or millet porridge) for breakfast or supper. it can also be taken with garri in the afternoon.
[edit]See also

I am so hungry.

About the tribalism in this thread, AljHarem did not start it. Bashir did. He misunderstood Ileke-Idi simply because of an oversight - she did not remember the Yoruba name for 'apon" and called it Ogbona soup. Obviously both Westerners and Easterners cook it, but call it different names.

You folks better calm down.

Good thread overall.