Oh Pocahontas please let me be your John Smith so you can take care of me and spoil me with all these delicious looking delicacies

Coe leg that used to be sold for 450-500 is what is sold #2400 now. And this one even small compared to those ones.

The unshelled periwinkle don spoil the soup. I once ate the meal but twas kinda difficult with the periwinkle.
It doesn't make sense trying to suck the stuff outta the shell, where I come from, they shell is thrown away and not cooked with soup.
What if it's swallowed by mistake.
People in some tribes will just think of a soup and cook it without considerations,
You can't even chew your food well

pocohantas:
NL keeps destroying picture quality


PREPARATION



Pic 1: I bought this cow leg @ N2400. I hope that was a good bargain.

Pic 2: Cut periwinkles. If you don’t cut it, you can’t suck it out.

Pic 3: Yellow scotch bonnet. Flavourful and spicy.

Pic 4: Stockfish and smoked panla.

Shooting my shot at OP is like Nigeria running to Russia just to be freed from the London Slavery.
She's got soft hands and can cook
How about after eating is it gonna be House on Fire season continues

Before opening this thread, I already know it's you pocochantas.
I was wondering why you've not posted any Nigerian recipe this year.
I definitely would to have a taste of your sumptuous meal someday hopefully.

Where is the afang leave?

cashmyles:
I'm salivating!! You're indeed a wife material

You no see her long fingers

chymeze:
You tried sha but I'd generously give you 6/10 as an Ibibio man who has been cooking afang since the age of 10yrs

Ibibio people always say this, but then do nothing differently. I learned from my Efik friend.

kenny714433:
It's time to ban everyone not from Akwa Ibom or Cross Rivers descent from cooking Afang soup.

Like, the soup keeps getting low everyday. How do you use unshelled periwinkle to cook a whole celebrated Afang Soup? Do you think we are talking about melon or draw soup?

Maybe you have eye problems sha. Or your hands move faster than your ability to read and understand. You can’t even take some minutes to read, just chuchuchu.

tempest01:
Where is the afang leave?

You go soon ask me where the pot dey.

I am salivating already, I look the nice look and rich taste of afang soup.

I am salivating already, I love the nice look and rich taste of afang soup.

poco baby come to daddy

Dis attention seeker dey look for Nairaland horseband

Afang soup any day

Mariangeles:


Olounje!

mechieonu

Onugbu soup is the best any day any time

Oya come and be my second wife.

pocohantas:


Ibibio people always say this, but then do nothing differently. I learned from my Efik friend.



Maybe you have eye problems sha. Or your hands move faster than your ability to read and understand. You can’t even take some minutes to read, just chuchuchu.



You go soon ask me where the pot dey.

Someone rightfully graded you 6/10. Chop the waterleaf better next time. Add more afang leave and make sure it is grinded or pounded after being cut (there is a special folding and cutting technique.)


Also it isn't sacrilege to use unshelled periwinkle. The only soup I can think of that there is slight affinity to shelled periwinkle is okro.

kenny714433:



It's time to ban everyone not from Akwa Ibom or Cross Rivers descent from cooking Afang soup.


Like, the soup keeps getting low everyday. How do you use unshelled periwinkle to cook a whole celebrated Afang Soup? Do you think we are talking about melon or draw soup?

Whatsoever you mean by Yellow scotch bonnet, I and fellow Akwa Ibommites and Cross Riveranians can swear that that's strange.

The Afang getting bitter is as a result of not pounding it correctly if you are using mortar and pestle. The darker afang leaves found in the wild (bush) even gives better aroma and taste.

That was how I ate onion and ginger in Afang when I visited Rivers state. Ah ah!

e choke
Super funny
But wait ooh.... which one is onion and ginger in afang soup again

Senomii:
Omo hanty see as your skin just fresh like gibsco bread and rich newborn baby yansh

Poor new born baby yansh no fresh ?

Im tasting it already.

tempest01:



Someone rightfully graded you 6/10. Chop the waterleaf better next time. Add more afang leave and make sure it is grinder or pounded after being cut (there is a special folding and cutting technique.)

Add more afang to where? You didn’t even see the afang I added to know the quantity or is it was grounded. Of course it was grounded. And NO, I wouldn’t add more next time.

I admit I was lazy to chop this waterleaf finely, but you can always get away with that as waterleaf melts.

Also it isn't sacrilege to use shelled periwinkle. The only soup I can think of that there is slight affinity to unshelled periwinkle is okro.

Yes it is considered a sacrilege by Ibibios/Efik. One of you has already rushed to say it.

“Chop the waterleaf”
“Grind the afang”
“Yenyenyen”

Is this afang sliced? Rest jare. I have eaten a lot of your afangs and I dare say many of you can’t even cook it. Except those that can cook!

pocohantas:


Add more afang to where? You didn’t even see the afant I added to know the quantity or is it was grounded. Of course it was grounded. And NO, I wouldn’t add more next time.

I admit I was lazy to chop this waterleaf finely, but you can always get away with that as waterleaf melts.

No be fight. I can see the final product and can tell.
Any Ibibio/Efik person will tell. Good try though.

chai...

All those wey wan marry oyinbo wife...forget this kain soup. Be ready for lifetime of mede mede

Pocohantas instead of you to say yellow pepper that we know you saying scotch bonnet.. Una funny games
I'll go to market and be looking for Scott bons

Afang soup my best with enough oil

Dreytonisback:


Poor new born baby yansh no fresh ?

Na craw craw full am

pocohantas:
NL keeps destroying picture quality


PREPARATION



Pic 1: I bought this cow leg @ N2400. I hope that was a good bargain.

Pic 2: Cut periwinkles. If you don’t cut it, you can’t suck it out.

Pic 3: Yellow scotch bonnet. Flavourful and spicy.

Pic 4: Stockfish and smoked panla.

Love your palm

Senomii:

Na craw craw full am

Funny dude, no be all Sha

Senomii:
Omo hanty see as your skin just fresh like gibsco bread and rich newborn baby yansh

Before I read your comment, I knew someone was going to admire the hand. Nairalanders don’t disappoint.

Ahaaa e wa chop o wey the eba, bring the eba bring the eba , oya aboki give me maltina wey don dey jail cold one faaji galore @pocohantas