neuf:
Your last step in cooking Afang tho... You either add the blended afang leave immediately you take the pot of the fire or you put in and immediately off the heat. Either way you don't put the afang leaves and allow it to cook on fire.

Our people would have given you a earful of how you just killed the Afang leaves. It bothers on taboo really where I am from

Mariangeles:


Na wa o!

Which one we go come take bayi?

ImaIma1:


It's just paining him that someone from a different tribe did "his soup" justice. He's just looking for loopholes up and down. Soon he will say that is not the spoon they use to turn afang.

neuf:


in a way its almost the same thing but it tastes different. The most you cook the afang leave the darker the soup gets. So we prefer it being green and you only get that if you don't cook the leave that is adding it immediately taking the pot off fire or taking off the heat immediately you add the leaves

Mariangeles:


Ok o.

I’m taking down notes.

pocohantas:


Better buy higher education.

Who doesn’t know that leaves shouldn’t be overcooked? Mtcheew! We like it green indeed.

Na make e for no be say we dey argue ontop soup wey no be our own.
Make peace for reign.

neuf:


do you put full leaves in your own soup?

then you need a lot of tutorials.

Afang leaves that are cut into think slices and blended is what you're calling hard.

smh

pocohantas:


Better buy higher education.

Who doesn’t know that leaves shouldn’t be overcooked? Mtcheew! We like it green indeed.

ImaIma1:


Even at that, it is not like edikaikong that you can put of the heat as you add it, afang takes longer, or else you will chewing raw leaves. These acclaimed Nairaland chefs are something else.

FlowerGirl040:
This yellow pepper,pls where can one get it? I haven't come across it here in the north.

Mariangeles:


Ngwanu, list the ingredients.

Let’s start there first…

Mariangeles:


Or that it should be cooked outdoors with firewood.

wolverine1987:

Oh really? In Abuja it is sold in most markets... i think they farm it in jos cos i saw baskets of jt when I travelled to jos this month and they were hawking it on the roqd

Munzy14:

Hehehehehe....I macha hu m shaa..

Oha...
Uziza(leaf)
Mmiri..

Mkpuru akwu.
Ede.
Ogiri Anambra.
Beef.
Mackerel.
Dry cat fish.
Shelled periwinkle.

I like snail in oha too.. personal
Salt.
Seasoning cube.

Oya score me on a scale of 10..

Munzy14:

Some things are cultural in a certain place...We just have to leave it for them maka peace..

ImaIma1:


You don't know what you are talking about. Even in the village, it is not cooked that way. Seems you learnt from a Portuguese chef.

Mariangeles:


Gini ka mackerel na isam choga n’ime ite ofe oha Igbo?
That’s like Rivers’ native soup na.

As par onye mmadu, ka’m gbalia nye gi 4/10.

Mariangeles:


I told my brother, and he said ha a gwachaala’m, that I shouldn’t fight it.
Na’m were ya otu ha jiri kwuo.

Munzy14:

Brutality

I can't eat oha without that mackerel inside it...My taste bud adi go configured to that.

Zukwanuike which one is 4/10...o ru hu di 5 nkiti..

Like my friend will say, anyhow we take cook am, na inside stomach..

neuf:


what village are you from??

Ihavethingstodo:
I use fresh yellow pepper to prepare all my soups, it has one kind of aroma I can't interpret! Very flavorful

Nice one, Pocohantas!

I prefer unshelled periwinkles, no time to dey suck suck

JohnGainsville:
Oh so the Afang leaves are used somehow as the soup thickener. I initially thought it was part of the main leaves in the soup. I've learnt something today, thank you

I prefer unshelled periwinkles, sucking it out can be quite exhausting.

For me na Fufu I go like use chop am.
I'll try this out one day

Ishilove:

*shelled

Pocohantas, the English is truly confusing

Senomii:

1500,less than 20 slices, na only ritualists dey buy am, I know where dem dey sell am sha

pocohantas:


Omo! English hard abeg!
T
This reminds me of the question “Do you mind if I take you out this weekend?”

Na im the babe say she mind o. Whereas she intended to say she go like honour the date.

uzoma213:
omo . Where them dey sell am abeg? I remember say e dey full belle well, I don too miss am

Mariangeles:


Mackerel ndu k’owu ke a miri-ami?
Ya wurugodi sef?
Go and reconfigure it.

Azu ndi a na e ji e shi ofe oha wu azu ojii na ishi okporoko Kara-aka.
Gi choo, I nwere ike tii ya azu mangala.



Maka e nyehu’m gi 3/10 okwaya?

As long as na food, man must chop am.
Unu hugburu onwe unu!

Munzy14:

Nke amituru amitu...Heavenly...
Any fish is welcomed sha.

Taste bud Weird? I luo di dika m, you willl start adjusting Otherwise gi shi chaa, nani gi na umu gi erie ya.. ....

Hahah kuku give me 0/10 ka m zuo ike na Start a cooking blog/vlog na....

For man, food na food...Though I value quality meal...After all I work for it.. As long as nwaanyi ma nri eshi, nsogbu adihu...

Esthered:
The OP did well mbok. We the owners of the soup pride ourselves with our cooking prowess but food blog we no get, YouTube channel nko, you no go see us but na comment section we full. I'm not a food enthusiast but if I were.....
I think we should always learn to appreciate people like the OP that put our meals in public spheres like this or open a counter thread to educate the masses if we think we do it better. Idoho easy, yak itang apaniko. Amenam OP.

We don't own big restaurants too, Calabar kitchens that manage to exist is not always up to par with standard amala joint.

Ishilove:

*shelled