Lol. I'm just an SE wife and I only know Oha, Okazi, bitter leaf (which are the same process) and ofe akwu

I'm learning from you people

FloraEC:


Ukwa(breadfruit) ayaraya ji(Enugu peeps), okpa, roasted yam with ngwo ngwo, ofe owerri, cooked yam with "anyụ", fio fio
, akparata soup(Enugu peeps), igba-oka

Giddyperson, hunniesu.zie, enq.ue, rofemigu.wa, beyede.w, Liftedhand.s, zimunach.imdi, maureens.ylvia and south-eastern mama's comman share any Igbo food recipe

curvilicious:



DECEMBER ROLL CALL FOR JANUARY 2018 MOMS

If you hear your moniker say: Yes, mama John!
I am not joking with all you teamJanuary2018mamas una too stubborn!

Moniker....................Sex................EDD
Zino89......................Blue..............25/01/18
Bomgirl.....................Blue..............29/01/18
Chijiuche..................Blue..............12/01/18
Goldenheart002... ...Blue..............27/01/18
Mbula........................Blue...............7/01/18
MiraclefromGod.......Pink................19/01/18
Curvilicious...............Blue................15/01/18
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Thotiana....................?........................?
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Zimunachimdi...........?.......................15/01/18
We thank God for the journey thus far.

Yes, Mama John!

River people here pls don't laugh me ooo

How to prepare River state native soup.

Ingredients
* shaki
* beef
* stockfish
*Rosted fish or dry fish
* Uziza leaves
*Ache (thickener)
*Palm oil
*Knott cubes
* Periwinkles (Isam)
*Yellow pepper
*Crayfish
*fresh prowns
*Salt

Preparation
Wash the shaki, beef and everything washable.
Boil the shaki for some minutes to cook before adding the beef, stockfish, prowns, yellow pepper, maggi, salt n allow to boik for 20minutes.
Add the washed Rosted fish, Periwinkles in the boiling meat n allow to cook for 10-15minutes. Add Palm oil, Crayfish allow to cook for another 5minutes before adding Achi, then allow to cook for 3minute adding Uziza leaves. Bring it down after 2-5minutes after adding to Uziza leave and your Native soup is ready.


Note: you can either use cocoyam/Ache or ofor to thicken it (me don't have power to pound) add Ngolo ( the thing looks like Periwinkles but it is bigger and white in colour.
Cc: Mama zaynie

FloraEC:


Ukwa(breadfruit) ayaraya ji(Enugu peeps), okpa, roasted yam with ngwo ngwo, ofe owerri, cooked yam with "anyụ", fio fio
, akparata soup(Enugu peeps), igba-oka

Giddy.person, hunn.iesuzie, e.nque, rofe.miguwa, beye.dew, Liftedh.ands, zimu.nachimdi, maure.ensylvia and south-eastern mama's comman share any Igbo food recipe

My sister, I cook in bulk and our Iya oloja says pictures should follow. When next I cook. This is fun though.

Clear cobwebs ......
Sneaks in.....
Takes back seat.....
Watching delicacies loading.....
Hi mamas
I so miss this place
Just to take a peep into the house


One love always

beyedew:

My sister, I cook in bulk and our Iya oloja says pictures should follow. When next I cook. This is fun though.

You can share any of our native soup recipe with us and back it up with Google pictures. Today is South-eastern.

kaffy4bill:
Clear cobwebs ......
Sneaks in.....
Takes back seat.....
Watching delicacies loading.....
Hi mamas
I so miss this place
Just to take a peep into the house
One love always

mama longest time no hear from you , hope you and yours are good?
Welcome back.

hunniesuzie:
Lol. I'm just an SE wife and I only know Oha, Okazi, bitter leaf (which are the same process) and ofe akwu

I'm learning from you people

I dunno how to cook Okazi(I thought it draws like mgborodi(waterleaf). Biko tish me

4realwoman:
River people here pls don't laugh me ooo

How to prepare River state native soup.

Ingredients
* shaki
* beef
* stockfish
*Rosted fish or dry fish
* Uziza leaves
*Ache (thickener)
*Palm oil
*Knott cubes
* Periwinkles (Isam)
*Yellow pepper
*Crayfish
*fresh prowns
*Salt

Preparation
Wash the shaki, beef and everything washable.
Boil the shaki for some minutes to cook before adding the beef, stockfish, prowns, yellow pepper, maggi, salt n allow to boik for 20minutes.
Add the washed Rosted fish, Periwinkles in the boiling meat n allow to cook for 10-15minutes. Add Palm oil, Crayfish allow to cook for another 5minutes before adding Achi, then allow to cook for 3minute adding Uziza leaves. Bring it down after 2-5minutes after adding to Uziza leave and your Native soup is ready.


Note: you can either use cocoyam/Ache or ofor to thicken it (me don't have power to pound) add Ngolo ( the thing looks like Periwinkles but it is bigger and white in colour.
Cc: Mama zaynie

This kain soup go make sense with fufu.

kaffy4bill:
Clear cobwebs ......
Sneaks in.....
Takes back seat.....
Watching delicacies loading.....
Hi mamas
I so miss this place
Just to take a peep into the house


One love always

Maami
Welcome ma.
Oya quick identify with your team mates o
Shebi you're team July

zaynie:


Mama, help us with pictures Na..... I no sabi ukwa, Ngu or even the finished products

mummy,FloraEC has done justice to the picture.

zaynie:

This kain soup go make sense with fufu.

Na fufu I use step am down self

beyedew:

My sister, I cook in bulk and our Iya oloja says pictures should follow. When next I cook. This is fun though.

You can also use internet pictures o.


South Eastern mamas where are you all?
After today, if you don't load recipe for us and I hear kedu or ngwa or biko or werenwayo in your mouth again
All those forming nwunye Oga, come and give us recipes o!



Igbo Kwenu!!!!!!!!!




Thanks to
Liftedhands
FloraEC
Zimunachimdi
4realwoman

FloraEC:


Ukwa is breadfruit, dunno if is in the market now(it can be scarce). Onions and crayfish is optional. You can use akanwu(potash) in place of ngu but is still optional(if you can burn your gas cos breadfruit don't get done easily). After cooking it looks like cooked beans but is not and don't taste like beans.

I'm going to try this

zimunachimdi:


mummy,FloraEC has done justice to the picture.

Seen it

4realwoman:
Na fufu I use step am down self

Oshey!
How body? Hope say no pains again.

Ofe okazi na akpurakpu egusi (okazi soup with moulded egusi)
This soup is native to igbos of abia origin.
Ingredients:
Beef, kpomo, okporoko, dry fish, crayfish,
Achi(100naira worth)
Egusi 3 cups
Osu 50naira
Okazi 200 naira worth, thinly sliced.
Achara (optional) 200 naira worth
Oil, salt, knorr cubes
Method:
1. Boil the okporoko, kpomo, beef etc till tender
2. For the moulded egusi, i used 2 cups out of the blended egusi mixed with the osu, little maggi and little pepper. Put d mixture in a tray and mould, add little warm water at a time till oil starts coming out and d consistency is like a dough. Cut into tiny flattened bits and put in avpot of boiling water. Cook for like 20mins and set aside.
3. In your meat stock, add oil, salt and seasoning cube.
4. Mix your achi, remaining egusi, dry pepper and crayfish in a bowl and gradually sprinkle this into the boiling stock. In this way, it wont form lumps.
5. Check the consistency and add water if necessary( shouldn’t Be As Thick As That Of Bitterleaf Soup).
6. Add the achara and the cooked moulded egusi. Cook for 5mins
7. Add the shreaded okazi, 2mins and the soup is ready.
8. You can add perinwinkle if you wish when you are adding achara.
NB:
Achi thickens as it's cooling down so be careful with the consistency while its cooking.
My measurement is for a big pot of soup for refrigerating.

zaynie:
Oshey!
How body? Hope say no pains again.

No much pains again. Thanks

FloraEC:


Ukwa is breadfruit, dunno if is in the market now(it can be scarce). Onions and crayfish is optional. You can use akanwu(potash) in place of ngu but is still optional(if you can burn your gas cos breadfruit don't get done easily). After cooking it looks like cooked beans but is not and don't taste like beans.

ukwa can burn gas,choi!
I think a cup is 150 naira now. thanks for the picture.

zaynie:



You can also use internet pictures o.


South Eastern mamas where are you all?
After today, if you don't load recipe for us and I hear kedu or ngwa or biko or werenwayo in your mouth again
All those forming nwunye Oga, come and give us recipes o!



Igbo Kwenu!!!!!!!!!




Thanks to
Liftedhands
FloraEC
Zimunachimdi
4realwoman

where did you learn igbo from.
u ehh.lolz

FloraEC:


I dunno how to cook Okazi(I thought it draws like mgborodi(waterleaf). Biko tish me

Okazi is afang soup
Pretty easy to cook

soonest:
Ofe okazi na akpurakpu egusi (okazi soup with moulded egusi)
This soup is native to igbos of abia origin.
Ingredients:
.

Aqua Rapha Mbaka. So this water still dy

Wemmy017:

That ogbono story is same with me o...for the past 6 weeks, i eat only eba and ogbono. I throw up after taking fruits. So scared of malnutrition. Chai, i tot i was d only one o

My sister you are not alone o. I just discovered apple is ok especially at night that is the only fruit that stays for now try it. The very green ones

soonest:
Ofe okazi na akpurakpu egusi (okazi soup with moulded egusi)
This soup is native to igbos of abia origin.
Ingredients:
Beef, kpomo, okporoko, dry fish, crayfish,
Achi(100naira worth)
Egusi 3 cups
Osu 50naira
Okazi 200 naira worth, thinly sliced.
Achara (optional) 200 naira worth
Oil, salt, knorr cubes
Method:
1. Boil the okporoko, kpomo, beef etc till tender
2. For the moulded egusi, i used 2 cups out of the blended egusi mixed with the osu, little maggi and little pepper. Put d mixture in a tray and mould, add little warm water at a time till oil starts coming out and d consistency is like a dough. Cut into tiny flattened bits and put in avpot of boiling water. Cook for like 20mins and set aside.
3. In your meat stock, add oil, salt and seasoning cube.
4. Mix your achi, remaining egusi, dry pepper and crayfish in a bowl and gradually sprinkle this into the boiling stock. In this way, it wont form lumps.
5. Check the consistency and add water if necessary( shouldn’t Be As Thick As That Of Bitterleaf Soup).
6. Add the achara and the cooked moulded egusi. Cook for 5mins
7. Add the shreaded okazi, 2mins and the soup is ready.
8. You can add perinwinkle if you wish when you are adding achara.
NB:
Achi thickens as it's cooling down so be careful with the consistency while its cooking.
My measurement is for a big pot of soup for refrigerating.

Wow. Can i also use bitterleaf for this?

I have many recipe but no pix to go
Nkwobi, fio fio, okpa and achicha na akidi

zimunachimdi:


where did you learn igbo from.
u ehh.lolz

Lol.
Na small small wey I dey hear for this my backyard o.

4realwoman:
River people here pls don't laugh me ooo

How to prepare River state native soup.

Ingredients
* shaki
* beef
* stockfish
*Rosted fish or dry fish
* Uziza leaves
*Ache (thickener)
*Palm oil
*Knott cubes
* Periwinkles (Isam)
*Yellow pepper
*Crayfish
*fresh prowns
*Salt

Preparation
Wash the shaki, beef and everything washable.
Boil the shaki for some minutes to cook before adding the beef, stockfish, prowns, yellow pepper, maggi, salt n allow to boik for 20minutes.
Add the washed Rosted fish, Periwinkles in the boiling meat n allow to cook for 10-15minutes. Add Palm oil, Crayfish allow to cook for another 5minutes before adding Achi, then allow to cook for 3minute adding Uziza leaves. Bring it down after 2-5minutes after adding to Uziza leave and your Native soup is ready.


Note: you can either use cocoyam/Ache or ofor to thicken it (me don't have power to pound) add Ngolo ( the thing looks like Periwinkles but it is bigger and white in colour.
Cc: Mama zaynie

One of my sisters that married a Rivers man prepared this soup for us last year xmas when she came visiting chai it was so sweet we ate it with unripe plantain prepared like amala. The unripe plantain was sliced, blended and made like amala in hot water. Very nice and delicious something...

But sis today is South East delicacy now you would have reserved this for the day of South South na abi you want this people to carry 1st

belladsweet:
Wow. Can i also use bitterleaf for this?

I have never tried bitterleaf, but then it will be ofe onugbu and no longer ofe okazi.

FloraEC:


Aqua Rapha Mbaka. So this water still dy

Hahahha. Yes o! Our one and only aqua rapha

soonest:


I have never tried bitterleaf, but then it will be ofe onugbu and no longer ofe okazi.

Wow will love to learn ofe onugbu too. So many delicacy...Dh and him people go hear am them go lick hand tire when they come visiting...

jazzyjazz:


Okazi is afang soup
Pretty easy to cook

Afang is it not vegetable soup. Biko I can't cook it too, my vegetable soup tastes good but the look is

Gaskiya fa.

PatKing:


Ahaaa!
Kin gane!!
Perfect combination.