ireneony:
last i check there is a food section on nairaland......stop acting like a mofo

don't you think, that is too harsh?

ROZZAYY:
Mz-gracie oya come oooo

ritababe:
interesting

yurme:
swt@ cm 2 ma hous 2mao ama kuk it 4u

Mprex:
Op, you dont use uzuza?

kowema:
Ingredients:
Waterleave (Spinach)
Pumpkin (Ugwu)
Yellow scent pepper
Regular red pepper
Crayfish
Snail(optional)
Kpomo
Onion
Periwinkle(optional)
Stock fish n Dried fish
Palm oil
Seasoning
Salt
Goat meat
Points to Note;
Make sure your water leave is slightly more than the pumpkin cus the water leave will help to step down d coarseness of the ugwu( like 150 naira waterleave to 200 Naira ugwu)

Also, Water leave is very slimy so what I do is I steam for like 5 mins till it looses its water, u will see the water seperated from the leave, at this point u can sieve it out or let it dry up..some people prefer to wash but this method is easier n faster....

You will need enof oil , like one 35 cl coke bottle for 200 naira pumpkin

When steaming your meat, do not use water, let the meat loose its water first den u add very little over n over as it dries up Cus the soup doesn't like excess water and u wouldn't wanna loose ur stock to excess water....Pls also mind the seasoning especially salt Cus it can mess the soup up if excess in the meat.

Preparations proper...
Steam ur meat with ur desired seasoning,salt n some red pepper add the stock fish, dry fish, kpomo, snail when meat is cooked and bring down after like
4 mins

Put a dry pot on fire , heat a little and pour ur oil....
Add ur onion, grinded yellow scent pepper, red pepper and then water leave n allow to heat a little.
Add ur Meat stock and every other thing except the meat to avoid traffic

Allow to boil then add ur crayfish n periwinkle........Taste for salt and seasoning so u know the quantity to add........let it boil a lil then add the ugwu n cover for a while dont stir just dip the spoon periodically in the middle to avoid burning.......bring dwn after like 10 mins n its ready...serve with swallow of ur choice but fufu na the koko.....Haaaaa...Virtue just left me

Babymama1:
Jehovah Shammah!!
This is ofe nmanu o
You are calling ofe nmanu edikaikong
My mother cooks edikaikong,it doesn't have nmanu like this
Biko use spoon and scoop away all that oil please

Sunnybobo3:


Uzuza for Edikan ikong?

Oh iya mmi Abasi mbok!

BABE3:


Lol..
I thought I was the only one that noticed. That soup looks to oily for a typical igbo soup.

... could be mistaken for "efo riro".

lekjons:
gone are the days when nairaland use to frontpage 5-10 topics per day,now they can frontpage 200 unreasonable topics per day,believe me, nairaland is getting boring day-by-day..or am i the only person feeling that way? What do you think guys??

lekjons:
gone are the days when nairaland use to frontpage 5-10 topics per day,now they can frontpage 200 unreasonable topics per day,believe me, nairaland is getting boring day-by-day..or am i the only person feeling that way? What do you think guys??

kowema:


I'm from Akwaibom and basically we use only those two leaves

lekjons:
gone are the days when nairaland use to frontpage 5-10 topics per day,now they can frontpage 200 unreasonable topics per day,believe me, nairaland is getting boring day-by-day..or am i the only person feeling that way? What do you think guys??

Mprex:

yea. I know akwa ibomites dont use mfang adusa but try it. You'll like the outcome.

Pls give the recipe and preparation steps for ekpang nkwukwo. Thats the one i'm intrested in. I know the rest

Babymama1:


Even calabar people no dey cook with one gallon of oil like this
This one is ofenmanuized edikaikong

Mprex:
Op, you dont use uzuza?