₦airaland Forum

My abacha is sweet ok

poshestmina:
Hahahahahahaha with ketchup ,coconut milk and groundnut oil.

yes you can't bash it until you try am woman

merahki:
Not disrespecting your hustle/craft....but seriously cummin, cinnamon, nutmeg in ofe akwu?
Sooo wrong ....I know you may be trying to make it more continental? But then, culture is culture....market and sell the original, no oyibo man would try to cook, say, a pot roast or lasagna and add ogili and akanwu to it for the targeted audience! They own themselves like that....we do (or should) too, so do the right thing...real ofe akwu rocks...cinnamon and cummin and nutmeg makes it more Asian, and plain wrong....I am keeping quiet on the turkey, because it is for everybody, no? I dunno again...would totally use chicken before turkey though
Okay, this last bit is my bias against turkey showing

....All the best and cheers
From,
an Onye Igbo who expects the world to see and take us for who we are, and respect us so

(Modified)
I just saw your other recipes and realise you are surely? trolling with them
I feel punked...would have deleted my post but my response is actually a heartfelt one, and stems from a place where Africa is loved...so I am going to leave it, maybe it would inspire someone, and spark up something nice, dunno what though

hia!!! No I'm not trolling I'm just cooking traditional Nigeria food with a foreign twist

How dare you! I taught u. We're nice

pls check out my ofe akwu and ora soup recipe ok

see my oha soup recipe ok

baby124:
You have to cook according to flavors. Do you want your jollof to have a nutty taste. You can try and see the outcome. I personally prefer to use vegetable oil which has a more neutral flavour than groundnut oil. But I guess with tomato, it could work. You can try it. Cooking is like experimenting. With time you will know what works with what. It takes experience to be good at cooking. Where are you from by the way?

im a proud ogbashu-ukwu pikin and what about that

Annibiteye:
Oh come on girl, am only giving you a healthy modification of your recipe, nothing more. Your 'food' may be 'sweet' or delicious, but I tell you with that quantity of maggi cubes in it, mmh, its detrimental to health as well. Peace!!!

come and post your own egusi recipe the if you fit cook better! my oha soup recipe is d bomb

Probz:
How come you're now using palm oil when you've been advocating ketchup as a healthier substitute?

bcoz I didnt have d ketchup at time of making..

baby124:
Turkey is ok too. It's better when it's long grain, basmati rice may work too but it won't taste the same

Why are you avoiding my question about jollof rice and groudnut oil

also, can I make tomaro stew wit groudnut oil den ??

ok here, i'll teach una how to cook sumtin call ofe akwu, is d igbo version of d banga urhobo soup ok
so you wi need (INGRedient): tinned banga or d akwu if you get fresh banga but im using tin banga ok, turkey and fresh fish, curry powder, fresh thyme, paprika, cinammon and cumin. crayfish and ogiri okpei dadawa, ketchup 8 maggi cubes and 10 habanero pepe

ok what u do first is to season, marinate d turkey with d paprika, cinammon, cumin and fresh thyme, and nutmeg if you have am, den u will now put in pot and add d fresh fish, then when it boils, add 3 tablespoons of salt, 4 knorr or maggi cubes and leave to cook.
in a separate pot, you now put d akwu, den u leave to boil bur mix am with watar before you boil so is the right consistency (if using d tin banga
then, add your orisirisi meat, the 4 other maggi cubes and leave to boil till ready. put ketchup small, to give dat popping red color
then serve with jollof rice, agidi jollof, boiled white rice, white puna yam, spaghetti or even indomie and boiled egg

d brand I used is ghana best ok

pls check out my recipes of how to cook ogbolo soup and fried rice ok

baby124:
Groundnut oil flavor is too strong for fried rice. Don't worry about my tribe but I will knock you out with delicious fried rice. Use YouTube to learn the dishes. This your style go turn bele, come purge person. For Nigerian fried rice you may fry the ingredients but you turn the fried ingredients in the pot of rice boiled with meat water. Don't use the water of shaki or assorted to boil the rice, their smell is too strong. Use beef or chicken water. It's tastier and the flavour is not over powering.

pls can I use groundnut oil to cook jollof rice
And what if turkey

Must d rice b long grain

Ingredients:
ketchup and groundnut oil
ogbono ugiri
Titus and goat meet
Curry turmeric ginger
10 maggi cubes
Vinegar ok

1. Grind igbono ahd ugiri coarsely
2. In separate pot, add ketchup and mix wif wara till pasty (ketchup provides redness and tomato flavour and is healthier than red palm oil)
2. Put ogbono and combine well.
3. Cook d meat with curry ginger garlic and 5 maggi cubes
4. Use stock to make ogbono draw, put more ginger, salt, turmeric plenty vinegar and d remaining 5 maggi then water to make it less thick to your desired. Leave to boil for 3 minutes, then add more ketchup and d meat. Stir well and serve with garri

baby124:
Nigerian fried rice has a green color, not red. So you don't need palm oil. Only vegetable oil, not groundnut oil. Also okpei is not for fried rice but traditional soups, same with crayfish. We don't make shaki and assorted with fried rice. We boil cows liver, chop it and fry to add to the fried rice. Nigerian fried rice is not fried in a pan, that is Chinese fried rice. You got it all wrong. Watch some YouTube videos. This your food as of now is only for those who wish to die soon.

what's wrong wit groundnut oil and what will I use it for den? and wat will you fry it in if not frying pan

what tribe u be sef

baby124:
All this in fried rice? Na wa oooo! What about the palm oil you suggested. What is the strategy with that one.

ok palm oil will gives it just little more of authentic taste which complement d crayfish and reddens it so you don't have put tomato to get that jollofy colour, though no to red. But if is still lacking in colour you can put more tumeric and tomato ketchup

this one you no dey respond to any of my points sef. Was wrong wit crayfish and ogiri okpei in fried rice? Was wrong wit jasmine rice? I even put d normal groundnut oil sef

baby124:
Ewa you need cooking lessons. Are you Nigerian? Basmati rice for Nigerian fried rice? Hahahahaha. Nigerians like their fried rice grainy and a little chewy but soft. Basmati rice cannot accomplish that. You need long grain rice o

Ogiri and palm oil for fried rice... please abeg don't kill me here with laugh. You are a comedian. Even shaki Kwakwakwakwakwa. Find a grand mother in the village and let her teach you the fundamentals of cooking. This up here is poison.

hian!! So u have now come to criticise someone else's cooking skills ahbi?

Yes I am proudly nigerian and my tribe is known for cooking so well! And what of it?

A lot of Nigerian use d basmati rice this days abeg, especially in london but I use d jasmine one sef because it has sweeter aroma and not fat and ugly like d normal long grain. I don't cook wit long grain anymore

crayfish is a substitute for d seafood/shrimp and you can't have crayfish without putting dawadawa becsuse that adds to the authentic taste. This na common knowledge. And you say you sabi cook?

shaki is just a nice protein, you cud put torototo, stockfish, chicken, beef sef. People put fish

what will a village grandma know about cooking fried rice. their own is local dishes like soup and yam bean porridge, fried rice is parry/ajebo food and is those under 60 that will know how to cook it.

ok you also boil egg for side dish and ketchup to transfer a little tomato jollof colours ok

poshestmina:
Hahahahahahaha with ketchup ,coconut milk and groundnut oil.

yes that's modern style egusi. I still fit put dawadawa so in your face

Annibiteye:
The 6 cubes of maggi is still too much for the egusi soup. I believe your recipe is just for say 2 to 4 people's meal. Remember you're gonna add the meat stock which also contains maggi/ salt, haba six cubes of maggi is too much my dear! Quantity of salt should be minimal. Excess consumption of salt triggers high blood pressure, so modify your recipe to be 2 or 3 cubes at most! Happy dinning!

no shut up! My food is very sweet!

dingbang:
6 maggi cubes?


Not good

no its not because i didnt put salt again. the salt from the maggi was enough

Ingreidents:
turkey and fresh titus
6 maggi cubes
curry,f resh thyme
egusi (most important)
iru
prawns
coconut milk
tomato ketchup and groudnut oil

1. mix the ketchup in a pot with enough water to make it form a paste den put d vegetable/groudnut oil. note when it sizzles then put onion and stir till brown.
2. cook the fish and turkey in anoda pot with curry and fresh thyme.
3. put d stock and fresh coconut milk in d oil and when it boils, you now put grinded egusi in, stir and leave to boil. when dat happens, put enough ketchup to colour d egusi (you could even put tatashe sef, but ketchup is tastier and better) den, wen it boils you know add the meat and leave it to simmer for 2 mins.
take it off stove and serve with eba, iyan, rice, agidi/plantain or beans or put inside devilled egg and eat for breakfast (recipe for dat one coming up soon)

ingredients
palm oil and groudnut oil or tomato ketchup mixed with groudnut oil and just enough water to make it smooth
curry
dawadawa
smoked mackeral and pomo for obstacle ok
three eggs
baked beans
rice
de rica tomato and extra ketchup

in a pot, do d oil mixx, ler i sizzle then you now put onion ok
when onion don fry, you now put curry and d parsley or fresh thyme and den put tin tomato and extra ketchup for dat deep redness
cook d rice separately for 25 minutes
season d fish/kpomo with stock cube ok
pour d stock to d mix and add cooked rice, let it cook for 1 hour 30 minutes or until it burns, enough to give it that smoky owambe party taste

serve with boiled egg, carrot or cabbage (dats, nigerian salad)

MamaTej:
Look at my previous post, does it look like a kitchen?
I'm a business Woman. I do not cook to show the world.
At least, you've been to an eatery before where you order Chicken and Chips... That reddish paste they put beside your Chips(That's Ketchup )
Next time you're served Egusi soup at home. Please,buy Ketchup and add to it.

come show me your egusi instead of to be criticisng you rude woman

Probz:
Go check out her recipe on fried rice and see if she's not taking the piss.

You think her grandma don put ketchup for egusi in 1948?

you foolish useless man. that's d way my grandma taught my mum who taught me, ok we used palm oil and den i now swich to ketchup and groudnut oil becoz is healthier, but the recipe is my mum's and if you say I no sabi, cook you say my grandma no SABI cook!! come post ur own egusi, les c how will cook better between a mean guy who just likes to insult people nd me! what will u know sef

dis is how i wud make ofe oha a traditional igbo soup native to cross/akwa ibom area
ingredients:
ora leave
parsley
tomato ketchup + groudnut oil
curry powder
salt
orobo chicken
thyme
garlic

season chicken with thyme, garlic, salt and curry. then, when it boil, you separate the chicken from the broth and fry in groudnut oil ok
in a bowl, mix the groudnut oil used in frying d chicken with ketchup, then put in pot with d ora leave and parsley. leave to simmer for 5 minutes and is done.

serve with amala, agege bread pasta or fufu.

hi guys, here i'll be showing you how to make a very traditional igbo food called abacha ncha, very common in the east specially those from enugu.

ingreidents you'll need:
tomato ketchup
dry abacha
torotoro
1 tbsp curry powder
paprika
black pepper
dried thyme
basil

cook the turkey in a pressure pot using curry, thyme and paprika to give it dat nice taste.
fry d tolotolo
in a small pot or bowl, put ketchup and just a little bit of stock so is not to thick but still pasty (remember we still need the ncha which is y d ketchup is perfect because it already forms paste, we just need to make it bit less pasty)
mix the abacha till it turns yellow. put basil and red onion for garnish
you can add a little sugar if you want it sweeter but if you wan more traditional flavour, you can put crayfish and salt

serve in mortar and serve wit ogorogo

my rice is sweet

MamaTej:
Hmmm... Even if you can cook the world, your manners won't get you your dream man. Does being rude and ill mannered make you feel in control?
It's Recipe.

since u in a criticising mood, come and tell me what's wrong wit d egusi and if u can do better job

my part of Nigeria is known for cooking very well so let me not hear insult from you now

all you nonsense pipul sef. i wan c una cook better okro soup! come and post una own recipe instead of to be insulting me on my own thread! nonsense

ademasta:
Correct woman

Olobe lo loko, shokoyokoto

thank you. some people just tink they know better than others becoz of jealousy and nonsense

MamaTej:
Smh. .. You want to purge,abi?

hian!!! COME AND POST YOUR OWN NONSENSE EGUSI RESIPE IF U THINK U FIT COOK BETTER THAN ME JARE.

This is the why my mom taught me, her mama tought her, are u saying my mum no sabi cook you foolish woman!!

ingredients:

crayfish and ogiri okpei mix
fresh thyme
dry fish and fresh titus, possibly shaki
curry powder
jasmine basmati rice
four ata rodo pepe, yellow flavour is sweetest
pork/chorizo bits
one part groundnut oil, another two palm oil mix

boil the fish/whatever until it cooks with d thyme, crayfish iru grinded then add the cooked jasmine rice (parboil for 20 minutes) until the broth absolves in d rice. don't forget to add curry
then get a large frying pan consumerate to fry all the rice in one batch so u dnt give urself the stress of doing seperae baches, then put the oil obviously, sizzle and then put d toughest vegetable first, in this case starting with chorizo, then d hot pepers, and boiled shaki. after, put in d rice and fry until a golden colour is achieved.
serve with nigerian salad or coleslaw
in a frying pan, put the oil mix, add toughest ingredient first, so for example here