₦airaland Forum

LincolnOnyeabor:
Mine is actually the whole copyright claims.

This YouTube algorithm is Crrraazzzyyyyy.

But will stick for the ride anyways

Just chat the number above to be added to the group

LincolnOnyeabor:
Mine is actually the whole copyright claims.

This YouTube algorithm is Crrraazzzyyyyy.

But will stick for the ride anyways

One really need to be careful with YouTube if you really have long term plans about it

Join for YouTube sub 4 sub

Follow this thread let's promote our channels together

Hello Fam, if you are reading this and you are a new YouTuber still struggling for views and probably haven't reached 100 subscribers yet, then you are in the right place.

I started this thread to actually connect with like minds to promote our YouTube channels.

After my research, I discovered that success don't just come, you make it work.

So I have some laid down plans and and strategies that if diligently followed, we will achieve success. It's sort of a team work, we may not actualize it using this platform so I created a WhatsApp group where we can relate better and implement all the plans.

So if you are interested in growing your YouTube channel chat me up on, zero, seven, zero, three, one, five, eight, four, nine, two, one to add you to the group or you can drop your WhatsApp number to be added to the group

Mariangeles:
Thank you for corroborating my comment.

You know, one of the risks of using palm oil is that if you don't get good quality first grade palm oil, it could affect the taste of the soup negatively.

Another one is you run the risk of adding too much palm oil, so that it does not marry well with the rest of the ingredients, then you're left with excess oil on top of the soup.

Noted...But...

I really love this white rice recipe, white rice can never go wrong with this recipe

pocohantas:
Thank you now, not later.

Abi o. You are welcome

Make your own mayonnaise at home and stop wasting money

Senomii:
Really nice you tried, when I made it once it tasted like salad cream, quite sour

Once you follow the correct procedure and measurements, it will sure come out good

Learn this and thank me later

The process

You can use your blender, whisker or even spoon like I used in the video. This is to tell you nothing is stopping you from doing it

You will stop buying mayonnaise/salad cream/bama or whatever you call it from the market after discovering that you can make your own all by yourself.
The good thing about this homemade salad cream is that it's devoid of preservatives, affordable ingredients and way cheap compared to the one you buy in the market.

With just:
One egg, Lemon juice of #50 which you won't even use all, Vegetable oil and a pinch of salt and sugar you have your quality mayonnaise that can serve a large family.

So why still wasting your money when you can learn how to make it yourself.

This 3 minutes video below shows the step by step process of how you can make mayonnaise at home. Check it out and pay your tithe later��


https://www.youtube.com/watch?v=u4ez-PyLTSw

Please kindly like the video on YouTube to support my channel.
Thanks in anticipation...

ngwababe:
What of Igbo?

It is called "green" in Igbo

Charx122:
No salt??

Thanks for reminding me, I forgot, you will add salt in the second stage

Hi beautiful people, learnt this way of cooking white rice without coming out sticky, mushy or gummy. Infact I think it's the best method so far, especially for Nigerian rice. Sometimes, you just bought a new type of rice and don't know how it will be after cooking, but with this method, your white rice will never come out wrong no matter the type of rice you are using. Now let's take a look at the 'how'


Stage 1: Perboiling

-Pick your rice if need be
-Wash thoroughly with cold water
-then put inside a clean pot and add water little above the rice, then start cooking
- once it starts boiling, sieve and wash the rice

Stage 2: cooking proper (if you are using already perboiling rice, skip stage one)

- pour enough water into a pot and let it boil
- pour in your perboiled rice when the water is already boiling, the level of water should give the rice space to expand without the water drying up.
- add little salt to enhance it's taste
-Monitor and check your rice at intervals to know when it have become soft to your taste
- then pour your rice in a sieve and let it drain off water, after like 3 minutes, pour back into the pot and on a low heat let the remnant water dry up and your rice is ready.

Check out this � video for a better understanding.

https://www.youtube.com/watch?v=-Ke3EibzlGk

Mercychen:
If you're not from my village you can't get this soup right.

The day I sat and watched my Mom sister ( their last born) prepare this soup was the day I got the secret of the delicious and original taste of "ohran" soup.

Modified
Here are the (few) things she did and added that made the difference.

Apart from the fact that they hardly use beef to cook in the village but bush meat. They also use the original Bonga fish. Mature dried one that taste better than beef and okporoko put together.

She used ( we use in my village) Bonga fish.
Then before she used the Ukpor thickener, she roasted it inside doused firewood ( now charcoal and ashes) fire for some time until we began to perceive the roasted ukpor.

She then crushed and grinded it with the local Miller ( stone) no engine smell or taste. Mehnn that charcoal fire added a powerful flavor to the entire soup. The bonga fish wrapped up the every thing.

Now, another thing the roasting did to the thickener is, it made the consistency of the soup very lite instead of the usual pasty and mushy consistency you get with other thickeners.

Of, course the oha leaves are gotten fresh directly from the trees in my grandfather's compound. We have like three of it in the compound.

So, since then, to prepare oha soup in Lagos doesn't move me because getting charcoal fire where I live is an impossible task.

I'm already salivating

Mariangeles:
You forgot to add even palm oil to the list of ingredients, that was why I wrote about palm kernel instead.

Thanks for reminding me. I forgot o

Mercychen:
Sorry. I didn't mean it the way you're taking it.

No hard feelings dear, just want learn all the learnables so if there is any other thing missing in my own recipe, just add it I will be glad to learn

Opeademi:
Do a pt test to know if you're pregnant, you can also do a transvaginal scan or pelvic scan to know if there's no ovarian cyst......In all, I wish you all the best mama.

thanks dear, I'm not pregnant cos I'm currently menstruating

Mariangeles:
Op, authentic ofe oha is incomplete without nkwu (palm kernel).
My people make the best ofe oha with the most tender, pale green oha leaves.
We had an oha tree.

I remember my grandmother putting her oha leaves on the thatch roof of her old kitchen the night before, and by dawn, the morning dew had made them so fresh, so soft and tender.
They were practically falling off their stalks. urgh! Memories!


Oh! And by the way, to get the real taste of ofe oha, stock fish is not optional.

everyone is entitled to their opinion dear. To say that ora soup is incomplete without palm karnel means you haven't explored other ways of cooking the soup and as for stockfish, it's optional for me. In my village, we prefer the most fresh ora vegetable while preparing this soup. As a matter of fact one can easily pluck the vegetables and use it immediately to prepare soup since we are blessed with many ora trees.

I have equally used palm fruit water instead of normal oil to prepare the soup and it tastes great but that doesn't mean that without palm fruit the ora soup won't come out great. Any good cook that uses the above recipe is sure to produce the most delicious ora soup with or without palm fruit or stockfish

Mercychen:
If you're not from my village you can't get this soup right.

The day I sat and watched my Mom sister ( their last born) prepare this soup was the day I got the secret of the delicious and original taste of "ohran" soup.

We are here to learn and share, please share with us the secret of the delicious and original taste of ora soup

Ora soup or oha soup is a native Igbo soup and a very delicious soup when prepared with the right recipe. It is one of the most delicious soups in the Eastern part of Nigeria. I'm yet to see an Igbo man who doesn't like ora soup. Some people both male and female love this soup but to cook am na wahala, to some, it takes much time. So I created this thread mainly for people that want to learn how to cook it. So let's go there!

INGREDIENTS:
1) Cocoyam (ede ofe)
2) fresh ora/oha vegetable
3) crayfish
4) knorr cubes
5) ogili Igbo
6) uziza leaf
7) red pepper to taste
salt to taste
9) beef or goat meat, cow skin(kpomo) and tripes
10) dried fish or stockfish or both
11) palm oil


NB: Never use onion in your ora soup

PROCEDURE

-Cook your cocoyam until it softens ( this can take about 30-45 minutes). Peel and pound the cocoyam to get the cocoyam paste
- wash and perboil the meat and dry fish
- Grind your crayfish and pepper
- select and shred the ora leaves with your hands( do not cut with knife), also select,wash and cut the uziza leave

Add about two cups of water to an empty pot, add red oil and allow to boil. When it's already boiling, add the cocoyam paste and leave to dissolve. Add the meat and co with it's stock and other ingredients; crayfish, pepper, knorr cubes, ogili and salt to taste. Let it boil very well before adding the uziza leaf check if it's too thick so you put extra water . Cover for few minutes and finally put the ora leave. Let it boil for just a minute or put before taking it down. Enjoy your ora soup!
I'm open for questions and clarifications.

If you need a more practical way of cooking this soup, check out this
https://www.youtube.com/watch?v=AYjLKIB082w
it will be very helpful

Good evening people, please what's the normal range of Pregesterone on day 21.
Mine is 32.12. is it normal?

Hi everyone I am new here