SensualMan1:
Nothing special about the food. Its simply 'Ji Mmiri Oku'

In that case, urhobo gat no delicacy.

If person write this kind your comment about IBO food now,we no go hear word again,u would go on a ranting spree on how its pure envy for the IBO culinary expertise and how its all pure envy for celebrating such a wonderful delicacy...honestly, "some of you" I meet here are very despicable...
Respect and celebrate other tribes and you would be celebrated.
If u are rude in your response, trust me...we would have it till the end of the year...fucking twerp.

Mkelv0106:

I be full Sapele boy o chairmo

Sapele Boys and Banga Rice na 5&6

The fact that the right-wing government, non-government, and corporate forces in the United States are so keen to promote neo-accelerationism is one of the results of the inability and lack of effectiveness of the left.

.

slawormiir:
Damnnn niggar
Isoright....

Not like it is urhuobo delicacy

Not restricted or owned by the urhuobos

So na which tribe get am? Benin people? Na only for Benin dem dey use tomatoes cook banga soup, Una wey no get food.

OP where is the Eribo otor and starch

This is just assorted Peppersoup and yam na

Oghene1st:
Ukodo is a yam and unripe plantain dish of the Urhobo people of Nigeria. The Itsekiri people of the Niger Delta also make a similar dish called Epuru. It is essentially a pottage, a stew of meat and vegetable with its base as the Nigerian pepper soup. It is usually used for marriage and burial ceremonies or as breakfast, particularly during the cold season.

It is sometimes cooked with lemon grass and potash. A poem by the Nigerian Chovwe Inisiagho-Ogbe describes both the ingredients and the process of cooking Ukodo in a light-hearted way.

Wadoo!!!! Is it just me or did the weather get chilly all of a sudden. This is the best type of weather for one of my favorite south-south recipes….Ukodo. Usually, this is the type of meal i take and sleep off afterwards under my thick duvet cover while the cold air mixed with the irresistible aroma ukodo leaves the house with brushes through my face and nostrils while i sleep…sweet lazy morning all the way.

Ukodo is typical spicy traditional breakfast native to the Urhobo tribe of delta state in the southern part of Nigeria. It is simply a pepper soup dish which consists of unripe plantain and yam (sometimes cooked with lemon grass and potash), and is believed to be the perfect companion on a wet cold day. The Itsekiris, also of the Niger Delta call their version Epuru while the igbo version is known as Ji mmiri Oku. When preparing ukodo, i usually prefer the use of goat Goat meat or dried fish because it gives it a nice native taste and smell unlike chicken and cow meat. It’s really simple to make as i’m about to show you below.
How to make Ukodo (Urhobo yam & plantain pepper soup pottage)

Prep Time: 15 minutes
Cook Time: About an hour
Category: Nigerian soups
Region: Niger-Delta, Nigeria


Ingredients:

•3 medium sized plantain “Unripe”

•4 Large Slices yam

•1 kg Goat meat (with intestine & liver)
•2 cooking spoons Palm oil
•1 small bunch lemon grass/ scent leaves
•2 tbsp. crayfish/ dry prawns
•1 teaspoon dried pepper
•2 seeds “Iwo/Erhe (itshekiri) – Dry roast and set aside
•1 seed Gbafilo
•2 Uda Uwentia “Negro pepper” (Simply Uda or Enge) – Remove the seeds & discard
•1 tsp. Ataiko
•1 tbsp Irugege
•2 Seasoning cubes
•1/2 teaspoon Native salt

Directions:

Step 1: Wash the goat meat thoroughly, place in a pot and sprinkle a tsp. of salt and cook for about 15 minutes on low heat. Set aside to later use.

Step 2: Peel the yam and cut into two halves then immerse in a bowl of water and rinse. Peel and cut the plantain into three pieces then – set aside.

Step 3: Place all the local spices (Iwo/Erhe (itshekiri), Gbafilo, Ataiko, Irugege) in the dry part of the blender and grind for a few minutes.

Step 4: Add some water to the pot containing goat meat. Place on the burner and allow to boil for about 5 minutes. Add 1-2 tbsp. of the ground spices, uda, crayfish, pepper and crushed seasoning. Stir and taste the soup. Leave to cook further till you start to perceive the aroma.

Step 5: Add plantain and yam. Add the lemon grass bunch then reduce the heat and allow the ukodo to cook for about 15 minutes. Discard the lemon grass bunch after this.

Step 6: Transfer the Yam and plantain into a dish, then pour the liquid into another plate. Pour red palm oil into a small clay bowl and serve. The palm oil can also be mixed with the ukodo liquid and used to eat the yam and plantain or the yam/plantain could be dipped in the oil and eaten while the ukodo liquid is sipped like pepper soup.

Urhobo wadoo,iie iye.......

Yummy

Mkelv0106:
If you stay Sapele, Koko, mosogar, orherokpe, Warri, Eku, Abraka, you no chop this food, or ogwho soup, ogwho beans with starch, okro soup with periwinkle and hot eba, banga soup wit tico meat, you nvr experience Delta state be that

I go try okro with perewinkle

Eriokanmi:
Looks like bingo food

this one na ewedu and gbegiri man

[quote author=WhizdomXX post=112070054]
Oniovo, you are doing well. Mavoo.
But Oghene1st wait oo, do they use otaiko for Ukodo? I thought it was for Banga soup?

Ukodo with fresh catfish

tutudesz:

Migwo is the most important word has a Urhobo person

Vrendooo Usherii

Urhobo Wadooo

Oghene1st:
Ukodo is a yam and unripe plantain dish of the Urhobo people of Nigeria. The Itsekiri people of the Niger Delta also make a similar dish called Epuru. It is essentially a pottage, a stew of meat and vegetable with its base as the Nigerian pepper soup. It is usually used for marriage and burial ceremonies or as breakfast, particularly during the cold season.

It is sometimes cooked with lemon grass and potash. A poem by the Nigerian Chovwe Inisiagho-Ogbe describes both the ingredients and the process of cooking Ukodo in a light-hearted way.

Wadoo!!!! Is it just me or did the weather get chilly all of a sudden. This is the best type of weather for one of my favorite south-south recipes….Ukodo. Usually, this is the type of meal i take and sleep off afterwards under my thick duvet cover while the cold air mixed with the irresistible aroma ukodo leaves the house with brushes through my face and nostrils while i sleep…sweet lazy morning all the way.

Ukodo is typical spicy traditional breakfast native to the Urhobo tribe of delta state in the southern part of Nigeria. It is simply a pepper soup dish which consists of unripe plantain and yam (sometimes cooked with lemon grass and potash), and is believed to be the perfect companion on a wet cold day. The Itsekiris, also of the Niger Delta call their version Epuru while the igbo version is known as Ji mmiri Oku. When preparing ukodo, i usually prefer the use of goat Goat meat or dried fish because it gives it a nice native taste and smell unlike chicken and cow meat. It’s really simple to make as i’m about to show you below.
How to make Ukodo (Urhobo yam & plantain pepper soup pottage)

Prep Time: 15 minutes
Cook Time: About an hour
Category: Nigerian soups
Region: Niger-Delta, Nigeria


Ingredients:

•3 medium sized plantain “Unripe”

•4 Large Slices yam

•1 kg Goat meat (with intestine & liver)
•2 cooking spoons Palm oil
•1 small bunch lemon grass/ scent leaves
•2 tbsp. crayfish/ dry prawns
•1 teaspoon dried pepper
•2 seeds “Iwo/Erhe (itshekiri) – Dry roast and set aside
•1 seed Gbafilo
•2 Uda Uwentia “Negro pepper” (Simply Uda or Enge) – Remove the seeds & discard
•1 tsp. Ataiko
•1 tbsp Irugege
•2 Seasoning cubes
•1/2 teaspoon Native salt

Directions:

Step 1: Wash the goat meat thoroughly, place in a pot and sprinkle a tsp. of salt and cook for about 15 minutes on low heat. Set aside to later use.

Step 2: Peel the yam and cut into two halves then immerse in a bowl of water and rinse. Peel and cut the plantain into three pieces then – set aside.

Step 3: Place all the local spices (Iwo/Erhe (itshekiri), Gbafilo, Ataiko, Irugege) in the dry part of the blender and grind for a few minutes.

Step 4: Add some water to the pot containing goat meat. Place on the burner and allow to boil for about 5 minutes. Add 1-2 tbsp. of the ground spices, uda, crayfish, pepper and crushed seasoning. Stir and taste the soup. Leave to cook further till you start to perceive the aroma.

Step 5: Add plantain and yam. Add the lemon grass bunch then reduce the heat and allow the ukodo to cook for about 15 minutes. Discard the lemon grass bunch after this.

Step 6: Transfer the Yam and plantain into a dish, then pour the liquid into another plate. Pour red palm oil into a small clay bowl and serve. The palm oil can also be mixed with the ukodo liquid and used to eat the yam and plantain or the yam/plantain could be dipped in the oil and eaten while the ukodo liquid is sipped like pepper soup.

God I thank you for my wife. There's nothing I want to eat that she can't cook. This Ukodo is damn delicious, especially with a cold Heneiken . Kudos to all the good wives out there.

sageb:


Vrendooo Usherii

Urhobo Wadooo

My brother Happy Easter O! U see UPU endorsement

Jesse!!! U don make me miss warri and mumsy banga and ticko meat with small okro by the side. Make I enter market abeg.

Allisgud:
I go try okro with perewinkle

U go break the plate. U fit still add small pumpkin to it and crayfish when the soup is almost cooked.

iamL:


U go break the plate. U fit still add small pumpkin to it and crayfish when the soup is almost cooked.

I will give u feedback

oilmane:



U don hear of banga soup b4? Owho soup and starch? Iribotor? guy delicacies much for Urhobo kingdom

oshare onana omamota

Nealson:
I'm just laughing at myself here.... I remembered the last time my dad, I and my siblings came to kokori for grandpa's burial this delicacy was served that day, I enjoyed it. And My mum always makes all kinds of urhobo local delicacy she makes sure we know how to prepare some but sadly I can't speak my language well aside from migwo I don lost tey tey, make God just have mercy on me as in ehn a no just understand myself at all those before me can speak fluently but you see me taaar!

me na kokori too,u beta learn ur language oshare

tiswell:
with all the problems facing naija,na how to prepare food be ya problem

Man must wack Abi how person want to face problem when he never eat

jzamani:
me na kokori too,u beta learn ur language oshare

Bruh I really wish but the grace no just dey there senior man

tutudesz:

Brotherly Na only greeting I Sabi has an Ijaw man O! So we be partner in crime

..... Geng things

WhizdomXX:

Oniovo, you are doing well. Mavoo.
But Oghene1st wait oo, do they use otaiko for Ukodo? I thought it was for Banga soup?
And a little correction, Erhe is an Urhobo spice.

You're very correct those two otaiko and irogoje are not for ukodo at all but maybe some like it that way.

Allisgud:
I will give u feedback

Ok.

jzamani:
oshare onana omamota

Me yeruway oniovo

This your copy and paste,is on another level. All the same, well done to dobby

Oghene1st:
Ukodo is a yam and unripe plantain dish of the Urhobo people of Nigeria. The Itsekiri people of the Niger Delta also make a similar dish called Epuru. It is essentially a pottage, a stew of meat and vegetable with its base as the Nigerian pepper soup. It is usually used for marriage and burial ceremonies or as breakfast, particularly during the cold season.

It is sometimes cooked with lemon grass and potash. A poem by the Nigerian Chovwe Inisiagho-Ogbe describes both the ingredients and the process of cooking Ukodo in a light-hearted way.

Wadoo!!!! Is it just me or did the weather get chilly all of a sudden. This is the best type of weather for one of my favorite south-south recipes….Ukodo. Usually, this is the type of meal i take and sleep off afterwards under my thick duvet cover while the cold air mixed with the irresistible aroma ukodo leaves the house with brushes through my face and nostrils while i sleep…sweet lazy morning all the way.

Ukodo is typical spicy traditional breakfast native to the Urhobo tribe of delta state in the southern part of Nigeria. It is simply a pepper soup dish which consists of unripe plantain and yam (sometimes cooked with lemon grass and potash), and is believed to be the perfect companion on a wet cold day. The Itsekiris, also of the Niger Delta call their version Epuru while the igbo version is known as Ji mmiri Oku. When preparing ukodo, i usually prefer the use of goat Goat meat or dried fish because it gives it a nice native taste and smell unlike chicken and cow meat. It’s really simple to make as i’m about to show you below.
How to make Ukodo (Urhobo yam & plantain pepper soup pottage)

Prep Time: 15 minutes
Cook Time: About an hour
Category: Nigerian soups
Region: Niger-Delta, Nigeria


Ingredients:

•3 medium sized plantain “Unripe”

•4 Large Slices yam

•1 kg Goat meat (with intestine & liver)
•2 cooking spoons Palm oil
•1 small bunch lemon grass/ scent leaves
•2 tbsp. crayfish/ dry prawns
•1 teaspoon dried pepper
•2 seeds “Iwo/Erhe (itshekiri) – Dry roast and set aside
•1 seed Gbafilo
•2 Uda Uwentia “Negro pepper” (Simply Uda or Enge) – Remove the seeds & discard
•1 tsp. Ataiko
•1 tbsp Irugege
•2 Seasoning cubes
•1/2 teaspoon Native salt

Directions:

Step 1: Wash the goat meat thoroughly, place in a pot and sprinkle a tsp. of salt and cook for about 15 minutes on low heat. Set aside to later use.

Step 2: Peel the yam and cut into two halves then immerse in a bowl of water and rinse. Peel and cut the plantain into three pieces then – set aside.

Step 3: Place all the local spices (Iwo/Erhe (itshekiri), Gbafilo, Ataiko, Irugege) in the dry part of the blender and grind for a few minutes.

Step 4: Add some water to the pot containing goat meat. Place on the burner and allow to boil for about 5 minutes. Add 1-2 tbsp. of the ground spices, uda, crayfish, pepper and crushed seasoning. Stir and taste the soup. Leave to cook further till you start to perceive the aroma.

Step 5: Add plantain and yam. Add the lemon grass bunch then reduce the heat and allow the ukodo to cook for about 15 minutes. Discard the lemon grass bunch after this.

Step 6: Transfer the Yam and plantain into a dish, then pour the liquid into another plate. Pour red palm oil into a small clay bowl and serve. The palm oil can also be mixed with the ukodo liquid and used to eat the yam and plantain or the yam/plantain could be dipped in the oil and eaten while the ukodo liquid is sipped like pepper soup.

Bump.

It looks impressive.

Exactly!!!! Ji Mmili Oku.

SensualMan1:
Nothing special about the food. Its simply 'Ji Mmiri Oku'

In that case, urhobo gat no delicacy.