₦airaland Forum

What comes around comes around

Aaaaaaamacclane

uchennamani:
You should have said : 'unmeaningful contents/posts' to the front page. That's just the plain fact.

Haha, but na wetin make dis nairaland sweet.
Bt d most sweetest tin wey dey sweet my kidney, liver and down below na coments. Oh Blood of God.

aaronson:
Ofcourse he does, his moniker is Lalasticlala.

See wetin hamatan do lalalisticlala leg juz to organise una post to front page... Lala, God bless ur hozil. Like fo lala abeg

myndtheidiot:
That moniker nah through divine visitation I take get am...

Hahaha na nw I come see hw d user name dey.

aaronson:
He's a super Mod who mostly in charge of pushing meaningful content/posts to front page of this forum, I 'd like to call him Nairaland custodian after owner Roman Seun-movic.

Dose he have account on NL?

lasisi69:
lol boss abeg no dey find something from my mouth

lasisi69:
lol boss abeg no dey find something from my mouth

Hahaha. Is know I wan juz know oh...

lasisi69:
He is an insane man

D lala bin bas for u abi wetin appen make lala Insane?

Abi oh, u been encounter am^?

I use to see lalasticlala in most post. Can some one tell me what that is? How dose he looks like, his pics. Help me abeg let me kne him one time.

cutetopsey:
No doubt about that, Kogi is a very big state......

BTW, you can check my signature on how to get rid excess ugly belly fats

Guy, na d 100 time I dey see dis ur ''bely fat geting rid'' d tin tire us, for educational gist e dey, for entertainment e dey, for event e dey, for religious e dey, abeg na ah ah. E tire me

cutetopsey:
No doubt about that, Kogi is a very big state......

BTW, you can check my signature on how to get rid excess ugly belly fats

Guy, na d 100 time I dey see dis ur ''bely fat geting rid'' d tin tire us, for educational gist e dey, for entertainment e dey, for event e dey, for religious e dey, abeg na ah ah. E tire me

Vision4God:
Am salivating already.

Very salivating. We get meals in drops and in excess

Don't just view and go, post urs

More delicacies

Akara

What it is: Deep fried bean cakes.
Why it’s awesome: These delicious protein-
packed fritters are light, making them ideal for
breakfast (as a side with ogi, perhaps) or
throughout the day as a snack. Most people use
peeled brown beans, ground and blended with
onions and spices, and fry in vegetable oil. They
taste amazing when eaten with Agege bread.

Bean Pottage
What it is: A pottage made of beans and
plantains,
Why it’s awesome: Nigerians love a pottage,
and they are most commonly made with yams
(Nigeria is one of the top producers of yam in the
world). This variation balances the nuttiness of
brown beans with the natural sweetness of
plantains, and the palm oil adds a rich smoky
taste to it.

Zobo
What it is: The roselle plant is a hibiscus plant
that is native to parts of west Africa, and the
flowers are what’s used to make this refreshing
drink.
Why it’s awesome: It’s tangy and sweet and
inherently customisable – you can add fruits of
your choice, like a non-alcoholic Pimm’s: cloves,
sparkling water or lemonade, and even chilli. On a
hot day, there’s nothing like a tall glass of zobo.

Moi-Moi
What it is: A (vegan!) dish made of peeled
Nigerian brown beans ground together with
onions, bell pepper, palm oil and spices, and
steamed in banana leaves (or other vessels). You
can add any combination of extra bits to it: flaked
fish, slices of hard boiled eggs, ground beef… it’s
literally up to you.
Why it’s awesome: It’s delicious and nutty, and
is great as a side (try it with any rice dish) or part
of a main dish with, for example, soaked garri
(fermented cassava).

Edikangikong
What it is: Essentially, a “dry” leafy vegetable
soup from the Cross River region of Nigeria. The
(iron-rich) greens are a mixture of ugwu (a fluted
pumpkin leaf) and gbure (waterleaf). In places
where these leaves are unavailable, people
substitute spinach. People also use a mix of meats
and fish, and for authenticity, periwinkles.
Why it’s awesome: Served hot, with pounded
yam or fufu, it’s a party in your mouth. Top tip:
get a friend from Calabar to cook it for you -
there’s nothing like it.

Dodo
Oya Come Chop / Via oyacomechop.com
What it is: Pronounced “doh-doh”, these are
deep fried plantains (not bananas), cut in slim
diagonal slices, circles or cubes (colloquially
known as “party dodo”) and deep-dried. Some
people like to sprinkle some salt on before frying,
but that’s down to personal taste. It’s a snack, a
side dish, a main meal, a blessing.
Why it’s awesome: It tastes like a mother’s
love. It’s impossible to cook it badly. It’s both a
whole meal and a side dish. It is the best thing.
You don’t really need a recipe for this: just peel,
chop and fry. Crack open a Supermalt and eat it
on the veranda.

Ogbono (or apon)
What it is: A soup made from ground ogbono
(African mango) seeds plus palm oil, stock and
spices. It’s usually eaten with staples like eba,
fufu, pounded yam or amala.
Why it’s awesome: It has “draw”, that
wonderful slippery texture that helps the fufu go
down easier. There are many variations on it, too:
cooked alone, with vegetables, with or without
meat or fish, with okra, or even with added melon
seeds (egusi). It’s super-quick to cook, and a
perfect introduction to the many soups of
Nigerian cuisine.

Puff puff
What it is: Basically deep fried, light-as-air sweet
dough balls, served alone or with sugar sprinkled
over them.
Why it’s awesome: See above, please.
They are the perfect party food.

Pepper soup
Oya Come Chop
What it is: A thin, very spicy “drinking soup” or
broth, chock-full of assorted cuts of meat or fish
and scented leaves of uziza.
Why it’s awesome: If you believe in using the
whole of the animal when it comes to meat, this is
the dish for you – every single cut of meat finds
its way into pepper soup, and adds to a rich,
flavourful end product. Many people swear by
catfish pepper soup as the definitive soup, while
others claim goat meat makes the best version.
You can add extras like chunks of boiled plantain
or yam, as well as a dash of palm oil to serve. The
spices used vary depending on the region; every
ethnic group has its own unique take, making use
of local scented leaves and spices. It’s never less
than ?.
There’s a lesson and recipe here, and another one
here. The photo above, a tilapia steak pepper
soup, comes from here.

Chin chin
What it is: Crunchy cubes or strips of sweet,
deep fried pastry.
Why it’s awesome: It’s basically fried butter
and sugar, and it’s dangerously moreish. Perfect
for snacking, and if you’re looking to keep small
hands busy with a rainy day activity, it’s
foolproof.

Banga
What it is: A palm fruit-based soup that is most
commonly associated with the Delta region, and
particularly the Urhobo ethnic group. There are
variations across the country – and indeed west
Africa and beyond – but they all include regional
spices and all elevate fresh ingredients (fish and
seafood, assorted meats, the palm fruit itself)
above all things.
Why it’s awesome: It tastes like no other
Nigerian soup. The palm fruit, shellfish and meat
create delicious textures and an explosion of
taste, and while it goes with anything, I strongly
urge you to have it with “starch” or eba.
There’s a great story and recipe here and another
here, and a super-fishy one here. The image
above comes from this blog where the cook has
chosen to cook plantains in the soup.

Deep-fried battered yams
What it is: Slices of yam, dipped in a light akara
mix (see #2 above), or a plantain batter, and
then deep fried.
Why it’s awesome: It’s carb-tacular goodness.
Akara, boli (roasted plantains) and dundun (deep-
fried yams) are classic (and delicious) street
foods, but a combination of all three? Why not,
yes please. Serve with chilli sauce, or a quick
pepper stew.

Efo riro
What it is: A literal translation from the Yoruba is
“mixed greens” and while they are the star of this
rich, fragrant vegetable stew, there’s so much
goodness besides: blended scotch bonnets, bell
pepper, onions and locust beans. This is a classic
Yoruba dish.
Why it’s awesome: It goes with everything.
Purists insist authentic efo riro must have efinrin
(African spinach) and efo soko (Lagos spinach).
Others say tomatoes are banned (to prevent
sogginess). Some insist on palm oil over vegetable
oil. All agree it’s freakin’ delicious.

Igbin
What it is: Deshelled African land snails, usually
cooked in an onion and pepper sauce.
Why it’s awesome: The taste and texture of
African land snails is hard to describe to the
uninitiated, but a good number of people think it
is just excellent. They are a popular party snack,
skewered on little toothpicks.
There are loads of ways to cook snails, but many
parboil them at the very least, before sautéing, or
frying them. This is a basic peppered snails

Ila Alasepo
instagram.com
What it is: Mixed okra/okro soup. To be eaten
with solid staples like pounded yam, amala, eba,
fufu of all types.
Why it’s awesome: Okra’s viscid quality
(“draw”) is a love-hate thing (but if you hate it
your opinion is wrong) and this showcases it
perfectly. This is an often piquant one-pot edition
of two separate meal components (the okra, and
the stew) and bolstered with lots of assorted cuts
of meat and/or seafood. Make no mistake: It is a
rich stew, and consumption is best followed by a
nap.

Ewa Agoyin
What it is: Smashed white or brown beans
served with a pepper and palm oil sauce.
Why it’s awesome: This is a perfect hot street
food. “Ewa” is “beans” in Yoruba and “Agoyin” is
a reference to the Beninoise peoples who
originated this dish. The beans are cooked until
soft (some say it must be mashed, others say it’s
OK to have a few individual beans remain whole)
and distinctive dark, smoky sauce has a palm oil
base, with dried peppers, onions and some people
add ground crayfish. It tastes magical.

Ekpang nkukwo
What it is: Grated cocoyams wrapped in
cocoyam leaves and cooked with periwinkles,
greens, and palm oil.
Why it’s awesome: This is a dish from the Efik
ethnic group, and part of the Nigerian family of porridges. This is really something – I’ve only ever
eaten it on special occasions partly because it can be a little finicky to cook, but it’s so worth it
creamy, flavoursome comfort food at its best.
another one her

Obe egusi
What it is: Ground melon seed stew cooked in
palm oil, with added leafy greens and meat or
seafood, seasoned with ground crayfish and iru
(locust beans).
Why it’s awesome: The fluffy clumps of egusi
taste are the main attraction in this stew, and
there are different methods to get it that way:
some people fry the egusi before adding it to the
pot, while others bind it with egg and drop it into
the stew during cooking. And then there are
some who don’t like it clumping at all. The leaves
are important too – ewuro (bitterleaf) and ugwu
(fluted pumpkin leaf) are most commonly used,
but spinach is an alternative if they’re difficult to
source. Serve with iyan (pounded yam), amala or
eba, and try not to lick the bowl.

Nkwobi
What it is: Spicy cow foot served in a thick palm
oil-based sauce.
Why it’s awesome: Listen, “cow foot” may not
sound like a delicacy, but you’ll just have to take
it on trust that it is. For that authentic taste, you
must use utazi leaves and palm oil.

Ewedu
What it is: The leaves of the jute plant, cooked
and blended.
Why it’s awesome: Like okra, it’s mucilaginous
when cooked, making it ideal as an
accompaniment to the starchy staples like amala
and fufu. The slight bitterness of the leaves
makes for a harmonious blend with many tomato-
and-pepper-based stews as an alternative to ila or
apon, and there are so many ways to customise it
to personal taste. Don’t forget to add kaun
(potash) to help soften the leaves and thicken
before blending.

Afang stew
instagram.com
What it is: A leafy vegetable stew from the Efik
people, cooked in palm oil with stock, cuts of
meat and seafood.
Why it’s awesome: Afang is a rich (in nutrients
and flavours) stew, and gets its name from the
leaves used. You must use afang or okazi for it to
qualify as afang stew. Afang leaves are more
bitter and a little tougher than the waterleaves
that are also a component of this dish, and when
blended (or chopped finely) create a lovely
texture and taste. It goes great with usi (cassava
starch), pounded yam or eba.

Sum people if dem give them power for this land eh, dem go pass Dasuki and Lai mohd

kokorodudu:
My father spent more than that when we built our banana island house.

I wanted to belive not until I saw that simiey

techskulz:
yes very possible i have seen some videos of American house that worth it

Na for Nigeria I been refer oh

Abeg have any one ever come across any of these colours bcoz they sound like food recipe.

Hahaha. Best idea ever

We were chatting with my friends and an argument started about constructing houses. One of them said that he knows a residential building that reached 5 billion naira to construct. I was against this fellow. Please I need your opinion, is it possible to have an existing house that will reach 5 billion naira to construct?

I Honestly need your opinions. Tnks

cruzita:
which game is over?candy crush or pes2?

Hard to get

D pic says d dude can't play game anymore! He gaz stick to 1

Why do ladies wear white and Men put on black most time on wedding day?

Is it true that when you marry, you have ended the game?

Am nt trying to publicate to evry one dat am fasting bt trying to get advice on how we'll converse and spend day in a good day. People can read if someone is fasting but its diffrent if you say it out urself. And am a RCCG member, fellow members you knw wats going on.

I don't knw why I dnt want to tell her, mayb wunt be fun, all bored, she'll feel sumhow. And how's bout telling someone ur fasting??

Oh my!! Dis is getting worst!

geesilver:
run commot for house

Run? I told her I'll be home!

A wonderful morning to every one I'll like to say. Am in a condition that can't figure it out my self. I sorely need your advice Nlnders.
A friend of my, whom am feeling for her, called me and told me she woild be visiting me, it. Was ok but then I noticed, am fasting!!!

Am not having anytin in mind but I dnt want to tell her am fasting. So my problem here is how will I do dat? Should I juz entertain her witout me eating?? What of she asked, should I say am ok or not hungry or Fasting. Please your help can be of great help.

MODE: if you can, pls take this to the front page, I need advice from my fellow Nders. Tnks

Hahah, dat snake was a hit back to back frm 3310 to N90

BREAKING NEWS...
Just yesterday on Nat Geo Wild, it was announced
that a very dangerous snake had just been
discovered. Scientists claim that the snake is an
enhanced specie of the reptile family.
According to Nat Geo Wild, the snake increases 0.5cm in length every time it feeds and it feeds every 30seconds or less. This particular snake cannot be killed or harmed by
weapon except it bites itself. Surprising huh?
Scientists claim that's the only way it can be killed but researches are still ongoing to discover new ways this snake can be killed. This is the most poisonous and deadliest snake ever recorded in the history of man. This snake can only be found in Nokia torchlight mobile phone under game option, Snake Xenzia.
Thanks for carefully and patiently reading this through. You can now go back to what you were doing!!! ...