₦airaland Forum

mannymie01:
BA, all praises and adoration to Almighty God, my baby arrived at exactly 12am with VB , #teamdecfornoloss# #teamdecforeasydelivery# cc:

Congratulations dear, may God bless and favor her. She yaff set mouth for bwest already

soonest:
No oo!
Echi gara aga is yesterday
Echi na abia is tomorrow

davsquared:
Mba..Echi gara aga is yesterday. Echi na bia bia is tomorrow.
Nwanne echi na day after tomorrow.

The person made me look like a fool cos I know gara aga is past, and na-abịa is present. Thanks biko. Good morning

soniabrenda:
December mamas, I had a still birth on the 1st of DEC. but I still thank God for my life. and I wish the remaining mamas safe delivery. babies and mothers alive.

Sorry for your loss dear. May God heal you and give you double for the trouble. Amen

Liftedhands:
I love sunny bobo he sings in owerri dialect! Owerri and mbaise are tough to grab but "otu ocha" peoples dialect is so easy.

The first time I heard "echi gara aga", I thought twas yesterday or day b4 yesterday but they told me is tomorrow. Biko ihe gara aga izzit not past tense? Their Igbo can sweet Sha to hear, sounds like latin. They should kukuma send Uli and Ihiala to Imo State cos their Igbo are almost the same.

After Sony Bobo is Ababanna #rollseyes

Liftedhands:
as in ehn its a tongue twister.

No wonder someone who heard me speaking Igbo said I'm speaking engligbo and not be Igbo! Lolz

Lolzz, my Igbo is fluent but central Igbo. I understand Enugu Igbo but Imo ehh, na why I no like Sony Bobo song

NwaAmaikpe:



Story for the gods.

Madam,
Swear to us that in this 2 years, 8 months and 10 days you have not tasted preek.

I wonder why your parents didn't drown you at birth. Foul-mouthed? You're just a lost soul

soonest:
Nne no vex. No be everyday we dey see our town's people.

Nne I'm jelox, is only small of my village dialect that I know.

Soonest, lioha and Imo people biko speak central Igbo. Ọ gịnị di? I'll personally ban you people #angrymodeactivated

Nma4eva:
What a beautiful name is a song I play and play always.

That song is heavenly, always on repeat.
"You didn't want Heaven without us, so Jesus you brought Heaven down"
A song with strong meaning

What a beautiful name it's by Hillsong.
Idimma by Frank Edwards.
But for your Grace by Max Lucado.
E.t.c.

Liftedhands:
Very correct! I mix palm oil too to the ede as I pound.

Well done floraEC nice one.

Thanks dear. Happy Sunday and lemme tell yhu shumtn. You bear my aunt's name. Shebi your initials is C.E

beyedew:
The first time I ate that soup was when I visited my big bro when he was still a bachelor (he schooled in Calabar) and he made the soup. Omo, I made sure the soup finished before I left his house. Him use cane start pursue me go back to my papa house sef .

LOL, if only someone will tish me

jazzyjazz:
From your description I'd say that's afang soup with periwinkle (periwinkle is the hard stuff you suck)

sassyangel1:
It is nsam in akwaibom or periwinkle in English (as in d something u suck).

beyedew:
That should be periwinkle (isam). It should be edikankong or afang (spelling). I always mistake both.

Thanks ma'am, the only thing I know is to wolf it down anytime she prepares it. Funny enough she's not from crossriver but was born and brought up there. Confirm Anambra woman

jazzyjazz:
Vegetable soup is edikaikong
Afang is ukazi cooked with waterleaf

Thanks dear. Awaiting crossriver food. There's this calabar soup my aunt cooks ehh, after eating it I'll licking fingers. She use something like that with hard shell but when you suck it, you'll suck something from it(don't laugh me biko). She also adds ukazi and snail to it

Imahaps:
Ehuru is popularly known as local/native nutmeg. It has an English name though

I know it has nutmeg smell and flavor

Kareenakapur:
am fine sis hope you two are good too? thanks for checking up on me. Exams hid me from social media. Just through with it


team JULYS in the building, please come out let's identify ourselves..

?

I'm good dear, just bloated

Egusi soup with bitterleaf

Egusi soup is very common and popular to Nigerians and non-Nigerians

Ingredients

Egusi-3peak milk cup or 1 derica.
Osu-#20.
Okpei.
Bitterleaf.
Assorted fish- smoked fish, fresh fish, stocked fish.
Fresh pepper.
Crayfish.
Beef.
Red oil(2-3spoon).
Salt and knorr to taste.

Preparation Method
1: cook and wash your bitterleaf till is no longer bitter. It should be shredded.
Note : In bitterleaf soup, the leaf should be a little bitter and not shredded.
2: Wash the smoked fish with salt and soak with hot water. Wash the beef and stock fish with salt. Wash the fresh fish with salt.
3: Grind your Egusi with osu, okpei and lil Crayfish (you can do that in the market or at home)
4: Grind your pepper with Crayfish and keep aside.

Cooking Directions
1: Put the already washed beef and stocked fish in a pot(that will contain the soup), add knorr and salt with water you'll use for the cooking. Remove the stock fish when is done a lil so it won't scatter(if you're cooking with the head)
2:cook fresh fish and set aside
3: Pour the grounded Egusi with grinded Crayfish in a bowl, mix it together. Add water(water used in cooking the beef). Mix it together and mould it with teaspoon and add into the pot of beef(still containing water) on fire(but on reduced heat). Add red oil and leave to boil.(Don't turn or else the moulded egusi will scatter).
4: When is done the way you want, add a water if is too thick and turn with turning stick. Add your Crayfish&pepper, smoked fish & salt&knorr to taste. Allow to cook for some mins
5: Add the stocked fish and fresh fish. Add the bitterleaf and turn it with turning stick and allow to cook for 3-5mins. Serve with eba, tuwo shinkafa, amala,semolina, fufu e.t.c



Note
1: Egusi can be fried with red oil and Crayfish. It can be cooked normal without moulding. It can be moulded without Crayfish. It can be moulded with hand into a desirable shape
2: Ọsụ is not compulsory. Some add achị or ofor to their Egusi
3: you can use uziza only, ugu only, uziza and ugu together or bitterleaf.


Pics from Google

beyedew:
Ou
Modified- I talk am say sleep dey my eye and I dey forget something. There is what we call ehuru when I wake I will browse the English name and modify, I add it too. The flavour is heavenly.

I think is nutmeg seed

jazzyjazz:
Okazi is afang soup
Pretty easy to cook

Afang is it not vegetable soup. Biko I can't cook it too, my vegetable soup tastes good but the look is

soonest:
Ofe okazi na akpurakpu egusi (okazi soup with moulded egusi)
This soup is native to igbos of abia origin.
Ingredients:
.

Aqua Rapha Mbaka. So this water still dy

hunniesuzie:
Lol. I'm just an SE wife and I only know Oha, Okazi, bitter leaf (which are the same process) and ofe akwu

I'm learning from you people

I dunno how to cook Okazi(I thought it draws like mgborodi(waterleaf). Biko tish me

beyedew:
My sister, I cook in bulk and our Iya oloja says pictures should follow. When next I cook. This is fun though.

You can share any of our native soup recipe with us and back it up with Google pictures. Today is South-eastern.

zaynie:
Mama, help us with pictures Na.....
I no sabi ukwa, Ngu or even the finished products

Ukwa is breadfruit, dunno if is in the market now(it can be scarce). Onions and crayfish is optional. You can use akanwu(potash) in place of ngu but is still optional(if you can burn your gas cos breadfruit don't get done easily). After cooking it looks like cooked beans but is not and don't taste like beans.

zimunachimdi:
Sis,this one na work oooo but i go try small.
to cook ukwa(breadfruit).

ingredients-ukwa,
red oil,
dried catfish or smoked fish,
salt,
fresh or dried pepper(fresh one is better though)
ngu o(to make the ukwa done quickly)
Onions(optional for some people)
crayfish.

To prepare,get your ukwa ready,make sure there is no stone.
put water on fire,allow it to boil,wash the ukwa in clean water and add it to the boiling water.
after about 15mins,add your ngu. allow the ukwa to get done with a reasonable water in it.

when it is done sieve out the water.
put the ukwa back on fire,add your oil,pepper,crayfish,salt,onions and fish.

your ukwa is ready ooo. scoop out in a plate and the water in a cup and enjoy!

For the fish,if it is dried catfish,wash with hot water throughly,debone it and make sure there is no sand ooo. you then soak in hot water to make it soft or better still add it to the boiling ukwa to bring out the taste. for the smoked fish,just wash debone and add when adding other ingridents.

Ukwa and corn is the bea for me.

Is ngu safe in pregnancy? Please remember to gimme ukwa water to drink. #lickslips

cc Zaynie

Kareenakapur how are you

tatacherie:
Just to add..baking soda works like magic too
Add soap to make a paste then wipe down anything wipeable it removes the toughest stains including rust

Baking soda?? And the one I've is just there gathering dust. I'm trying it

zaynie:
Nwannem, Oya give us your own Igbo soup recipe.


Where are all the nkwobi, isi ewu, abacha, ofe nsala, ofe onugbo, breadfruit, omugwo peppersoup, ogbono, egusi with uziza, white soup, igbo special yam porridge and plenty plenty vegetable soups Na.......

Ukwa(breadfruit) ayaraya ji(Enugu peeps), okpa, roasted yam with ngwo ngwo, ofe owerri, cooked yam with "anyụ", fio fio
, akparata soup(Enugu peeps), igba-oka

Giddyperson, hunniesuzie, enque, rofemiguwa, beyedew, Liftedhands, zimunachimdi, maureensylvia and south-eastern mama's comman share any Igbo food recipe

hunniesuzie:
Chei! This is the real one, not lazy Yoruba woman version. Next time I cook I'll use akwu. I only use Native palm oil normally.

Welldone momma

Oha cooked with akwu is delicious with unique taste. Sometimes I use akwu for bitterleaf soup as the spirit leads but oha soup,even if I'm too lazy or no akwu in the market I'll postpone it till I buy akwu

zaynie:
Oshey!

Oya we're counting o, let's see who has more delicacies
South East : Ogbono+Okro combo Oha

I can share egusi soup with bitterleaf method but I don't have pictures

PatKing:
Another sure way to avoid lumps from the Ede is to pour the oil when you have pound to some extent. I do this when am sure the Ede is smooth, kind of mixing in the mortar... #IgboWife
Well done Momma.

I use the method too. Just the way egusi soup has many methods of cooking.

Good morning mama's. Lemme keep to my promise.
I'll share my ora(oha soup) recipe. Representing south-east.

Ora(oha) soup

Ora(oha) soup is native to the south-eastern Nigeria. It's a traditional soup similar to bitterleaf soup(Ofe onugbu) but cooked with ora(oha) leaves instead. Though is only vegetable that distinguishes the Ora soup and bitterleaf soup even though is almost the same method of cooking but they taste differently. Oha soup is not meant to be too thick or too watery.

INGREDIENTS

1&half derica Palmfruit(akwụ) (optional).
Ora(oha) leaves.
Uziza.
Fresh pepper.
Crayfish(enough/plenty).
Cocoyam(Ede).
Ogiri akwụkwọ.
Assorted fish : smoked fish, stocked fish, ice fish.
Assorted beef: beef, roundabout, towel.
Red oil(3cooking spoon).
Knorr, salt(to taste).


Preparation Directions

1: Peel the chaff(not the back) of the cocoyam, wash and cook till is soft that it can easily be pounded(if is big, cut into two before cooking). Peel the back and use mortar and pestle to pound the corms to a very smooth paste without lumps. Put in a plate, cover and set aside.
2:Wash the palmfruit and cook till soft and easily be pounded. Extract the oil from the palmfruit.
Note : I don't use the same method for banga soup here. In banga soup I extract only 2wice so as not to get a watery end product since I don't like adding tomato paste to it. For ora soup, I extract more than 2wice cos the water end product is what I'll use for the cooking.
3:Grind your Crayfish and pepper and set aside. Remove the Ogiri from the leaves, put in a small bowl and mix with little water.(it can smell oo)
4: Using your fingers, cut your Ora(Oha) leaves into not too tiny pieces. This is to prevent it from getting darker. Wash the uziza and cut into tiny pieces.
5: Wash your beef, stocked fish with water and salt. Wash the fresh fish with salt and set aside. Wash the smoked fish and soak with hot water.

Cooking Directions
1: Put the beef and stocked fish in a pot(pot that will contain the soup), add salt and knorr cube and cook with not too plenty and not too small water(remember your palmfruit extract). Remove the stock fish when is a little done(in case you're cooking with the head of stock fish) so it won't scatter.
2:Cook the fresh fish with a lil salt in a different pot and set aside
3: Transfer the palmfruit extract inside the pot containing the beef, add the smoked fish and allow to boil for some mins. Add the cocoyam paste in small lumps, add red oil(2-3 cooking spoons) and cook till the lumps have dissolved. You can add more water if is too thick. Add the dissolved Ogiri, salt & knorr(to taste) and crayfish&pepper and allow to cook for some min, add the shredded uziza leaves. Cover your pot and allow to cook for some min.
4: Wash your shredded Ora(Oha) leaves. Add the already cooked fresh fish and stock fish. Add the Ora leaves(turn with turning stick Turn-Garri) so the fish won't scatter. Add a lil water if is too thick. Allow to cook for about 3-5mins. The soup is ready.

Serve with Fufu and others

Note
1: palmfruit is not compulsory
2: you can add your ogiri, crayfish and pepper before adding the cocoyam paste but it gives it a very lumpy product.
3: You can use Achị, ofor, grounded cocoyam for thickener.

Zaynie, Liftedhands, Giddyperson and other mama's comman eat

4realwoman:
Okay sis. I did both the baking soda finger and the baking soda egg and co ooo
How are you and Lo doing na?

Kikikikiki, is well. May God bless our babies. She's fine oo and we're good. Thanks sis