Ok

pocohantas:


Thank you for this, sisi. I am glad we have AkwaCross people like you that are truthful.

If you observe, you will notice most food bloggers are Igbos and Yorubas. Ibibio, Efik and the other SS people would hardly ever post about their food, but the day you dare cook afang or banga, they will land to tell you they do it better.

I have a colleague from Cross River, she complains of every single afang. We have begged her to cook the right way and bring for us. Until today, she hasn’t. Oya teach us na, she go say “forget, Lagos afang no be am. If my mama cook afang, compound dey full”.


I don’t want to get started on the restaurants before one of your brothers would say I went to the one owned by a Londoner.

This is 2022, I don’t know why your people still choose to make so much fuss about their meals. We are here to learn, please teach us. I didn’t even know we have such a community here on Nairaland. By now NL should be littered with indigenous meals.

Good evening, don't mind us jare, especially that your colleague. I was impressed when I saw Edikaikong on your blog. Please do Apangkukwo.....
As regards the restaurants, the thing is we're not enterprising but prefer to work as cooks cooking in big eateries that offer calabar dishes...... We have oil well, no billionaire in oil and gas from the state......Make I no talk before they'll say you nko...

Munzy14:

Kobo sef....I see.

Kobo ji enye m vibe aunty gwegwegwe

Ya wuru nwoke, o dikwa egwu o.

I forgot to ask; gini wu gwegwegwe?

Esthered:

Good evening, don't mind us jare, especially that your colleague. I was impressed when I saw Edikaikong on your blog. Please do Apangkukwo.....
As regards the restaurants, the thing is we're not enterprising but prefer to work as cooks cooking in big eateries that offer calabar dishes...... We have oil well, no billionaire in oil and gas from the state......Make I no talk before they'll say you nko...

Hmmm. I didn’t think of it that way. You have a point there. Thanks for the encouragement. I appreciate it coming from you. Anything you say, I will do it.

Mariangeles:


O nwehu ihe gbasara ofe oha na azu fridge.



Like I’ve said before; men adjust to the cooking and taste of their wives, and hardly the other way around.

Gi luo nwaanyi ajo ite, you have no choice but to manage, till probably she steps up.

One of my uncles, before he got married, I was the one who used to cook his soup.
He would give me money to cook it, then come by later after work to take the soup. (Ofe olugbu was his favourite)

One time, after he got married, his wife asked me Ada, ole otu I na e ji e shi ofe gi owu? M shichaa ofe, dede gi a si na owuhu otee(otu a) ka Ada na e ji e shi ya
That my uncle ehn…he adjusted laslas.



Hahahahahahahahahahahahaha

It is the onwehu ihe gbasara azu fridge na ofe oha for me... A law.

I no go believe say I chop oha wey mackerel no dey...


Nwaanyi ajo ite enwehu ihe jikotara mu na ya o What will now make me rush home after work? Just sex mbanu...A woman's kitchen wonders wu huge attraction on it's own....Till date mpa m ji akpa guy iri nri outside...gi kwuo ya si gi, ole ihe i ga eshiri m, nwunye na amahu eshi.. shakara things.

Three women cooks his meal, my mom, his mom and my maternal mom...Ndi ozo wu management...Maybe till m luo nwaanyi..Nwunye m will join as the 4th

Onye luo ajo nwaanyi, ya zuwa otu ite ofe na aka deangels ( Restaurant nwunye Cubanachief priest) ma o wu mbari kitchen.

Onwehu ihe tokariri nwaanyi ma nri eshi o, especially one that can open fridge, pick available things and do magic owuhu kwa ihe noodles ma o wu pasta...

Bitter leaf soup, one of the soup that usually take me to awka for a relaxation ones in a while..ya na ofe akwu.

Mariangeles:


I forgot to ask; gini wu gwegwegwe?

Those single ladies from late 30s to 50s..

Weh still they drag gra gra talks with ladies of mid 20s and below..

We still have uncle gwegwegwes...The senior Manchelors in their 40s and above...tying towel and wrapper all the time and lusting after younger girls...Acting boyoyo...Even with ishi awo..

Chai, blunt me

pocohantas:


Hmmm. I didn’t think of it that way. You have a point there. Thanks for the encouragement. I appreciate it coming from you. Anything you say, I will do it.

You're welcome Ma. Oya na, I dey wait.
I'm still struggling to get that your party jollof rice recipe you posted sometime ago. My oga dey always get am. Maybe I'm not made for the kitchen.

Ihavethingstodo:


Miss English teacher what is the name given to the one that is not *shelled*?

Ask google

Ishilove:

Ask google

Don't ever quote me again

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

But instead, they are running round this thread like headless chickens looking for what is not lost. Throwing words like insolence and sacrilege around instead of appreciating a job well done. A nyad esit tutu.

ImaIma1:


But instead, they are running round this thread like headless chickens looking for what is not lost. Throwing words like insolence and sacrilege around instead of appreciating a job well done. A nyad esit tutu.

Mbok ku yad esit eka nyen.
Good evening Ma.

Mariangeles:


When you say murdered, do you mean in a good way?

Lemme know boya I’ll add garlic in mine.

Not in a good way, never try it.

Ihavethingstodo:


Don't ever quote me again

Give yourself that counsel first.

Senomii:

Portharcourt, around shell residence
But check wether you fit order am online, check wether Jumia fit get am

alright, thanks

But the soup looks watery..just saying typical afang is always thick not too thick

Strikepose20:
But the soup looks watery..just saying typical afang is always thick not too thick

And this pot you posted is a typical afang?
Lol. I done suffer for this NL sha.

pocohantas:


Hmmm. I didn’t think of it that way. You have a point there. Thanks for the encouragement. I appreciate it coming from you. Anything you say, I will do it.

Don’t forget the ekpangnkwukwo she said you should do o.
Abi you use scope skip that one because of the work wey dey am?

When you do it, wrap them in ugu leaves instead of cocoyam leaves.
Make WWIII start here before Russia invade Ukraine

rame18:




Not in a good way, never try it.

But you said you were amazed by it, and even smacked your tongue, using the emoji three times.

What if I had gone by your comment and added garlic to mine?

Mariangeles:


Don’t forget the ekpangnkwukwo she said you should do o.
Abi you use scope skip that one because of the work wey dey am?

When you do it, wrap them in ugu leaves instead of cocoyam leaves.
Make WWIII start here before Russia invade Ukraine

Hahahaha. I have actually done it before and I wrapped with potato leaves. Couldn’t find wateryam leaves. I think I have it on my blog sef, not so sure if I posted it.

Abi na to even use moimoi leave wrap am? I’ll make up my mind the next time I make it.

pocohantas:


Hahahaha. I have actually done it before and I wrapped with potato leaves. Couldn’t find wateryam leaves. I think I have it on my blog sef, not so sure if I posted it.

Abi na to even use moimoi leave wrap am? I’ll make up my mind the next time I make it.

I’ll check.

Moimoi leaves.

Ishilove:

Give yourself that counsel first.

Miss English teacher !

FashionCookie:
My mum boils her periwinkle first(seperately)...
It brings out this greenish slimy stuff...that people hardly notice when they cook it together with the meat.
If no be afang, e no go fit be a fang. Nice one...

I tried your mum’s style. There was no greenish slimy stuff. However, I took a better look at the periwinkles while cutting and saw the slime. You can eradicate that totally by cutting deeper. I guess that is why I have never quite noticed it. I cut myself and I cut deep. It felt good using her style though. There is a clean to it and I love clean.

pocohantas:


I tried your mum’s style. There was no greenish slimy stuff. However, I took a better look at the periwinkles while cutting and saw the slime. You can eradicate that totally by cutting deeper. I guess that is why I have never quite noticed it. I cut myself and I cut deep. It felt good using her style though. There is a clean to it and I love clean.

Yes I think the "cutting in deep style" explains it.

Hi, please what brand of food processor would you recommend?

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.

Theflint1:
Hi, please what brand of food processor would you recommend?

What brand do you have in mind?
Any is fine. Just don’t buy those severe Chinese products.

What do you need a food processor for?

I was thinking Kenwood, but it's like 122K or so , but there's Binatone that's around 54K with many features that's on the Kenwood, even has a juicer. We need something to make purees and the likes for our baby, also it'd serve general home use since the one we had prior is bad.

Binatone is 800W, Kenwood, 1000W.

The price difference between the kenwood and Binatone seems much

pocohantas:


What brand do you have in mind?
Any is fine. Just don’t buy those severe Chinese products.

What do you need a food processor for?

Theflint1:
I was thinking Kenwood, but it's like 122K or so , but there's Binatone that's around 54K with many features that's on the Kenwood, even has a juicer. We need something to make purees and the likes for our baby, also it'd serve general home use since the one we had prior is bad.

Binatone is 800W, Kenwood, 1000W.

The price difference between the kenwood and Binatone seems much

Okay then, I needed more perspective, lol. Food processors are overhyped, except you are such a foodie into chopping, mincing and slicing.

I am a Kenwood fan, but other brands serve. So Binatone is good too. I have seen a food processor of 35k. Didn’t take note of the brand though.

For your baby puree. I won’t advise you to use the same processor that you guys use generally. You would have to get a dedicated one for that. Don’t use the blender you used to chop ata rodo to make baby puree o. There are baby food makers in the market.

pocohantas:
Afang Soup In Three Easy Steps



How do you like it?
With shelled (Pic 1) or unshelled (Pic 2) periwinkles?

I like both as far as its afang soup . Yummy yummy yummy
Thanks for the step by step tips you did a great job..welldone...

Yea, will have a cup reserved for the baby's food. I'd do the Binatone then, thank you!

pocohantas:


Okay then, I needed more perspective, lol. Food processors are overhyped, except you are such a foodie into chopping, mincing and slicing.

I am a Kenwood fan, but other brands serve. So Binatone is good too. I have seen a food processor of 35k. Didn’t take note of the brand though.

For your baby puree. I won’t advise you to use the same processor that you guys use generally. You would have to get a dedicated one for that. Don’t use the blender you used to chop ata rodo to make baby puree o. There are baby food makers in the market.