₦airaland Forum

pocohantas:
Ibibio people always say this, but then do nothing differently. I learned from my Efik friend.



Maybe you have eye problems sha. Or your hands move faster than your ability to read and understand. You can’t even take some minutes to read, just chuchuchu.



You go soon ask me where the pot dey.

Maybe you met the wrong Ibibio person, probably an Ibibio brought up in London who has never been to the village lol

chymeze:
Maybe you met the wrong Ibibio person, probably an Ibibio brought up in London who has never been to the village lol

Even in your states, one would think any restaurant you enter would serve premium afang, but that is a big MYTH, because 90% of them sell trash with tiny goat meat. They like goat meat fa!

I am definitely going to try this. Honestly, babe you educated me on this soup today. How much make I budget? I no sabi price meat ooo. Help a sista with ideas Biko�

We4all:
Before I read your comment, I knew someone was going to admire the hand. Nairalanders don’t disappoint.

She looks really fresh na, unlike some girls with their caustic soda hand

Lolzzz lmfao... maybe you went to the wrong restaurant. Go to a typical Ibibio restaurant or come to mine and your taste buds will never ever be the same again

pocohantas:
There are two different pictures there and one is obviously smoother than the other because they were cooked on two different days. However, I maintain that waterleaf must melt. Even the second one that I was lazy to cut finely is currently SMOOTH at the second eating. That is why I added a link to my blog post that I cooked on a good day.

Dearest Ibibio/Efik person, rather than waiting to spot negligible errors every time, please post your recipe for us to learn.



Even in your states, one would think any restaurant you enter would serve premium afang, but that is a big MYTH, because 90% of them sell trash with tiny goat meat. They like goat meat fa!

pocohantas:
Add more afang to where? You didn’t even see the afant I added to know the quantity or is it was grounded. Of course it was grounded. And NO, I wouldn’t add more next time.

I admit I was lazy to chop this waterleaf finely, but you can always get away with that as waterleaf melts.



Yes it is considered a sacrilege by Ibibios/Efik. One of you has already rushed to say it.

“Chop the waterleaf”
“Grind the afang”
“Yenyenyen”

Is this afang sliced? Rest jare. I have eaten a lot of your afangs and I dare say many of you can’t even cook it. Except those that can cook!

The insolence to even think that you can cook the food more than those that invented it. Let me go online and get picture of what premium afang looks like. Then you compare.


Maybe I see why, the afang in your picture isn't fresh. I am not Efik or Ibibio, but im an offshoot of Ibibio. I'm just hearing from you that we don't use unshelled periwinkle. My three decades of being born and living in Akwa ibom and visiting Calabar, I've not heard such.


So the pictures below. To get best results, 2. thats what a finely sliced afang looks like. 1. And also a fresh and finely pounded afang. 3. Then that is how to chop your waterleaf to get the best result.

Your afang ratio to waterleaf as with the picture you posted is poor.

No be medusa be that fish, very tasteless fish. Sabida all the way. Skubia, I will manage. Those who live in Warri know the test of good fish, and medusa is not one of them.

As for periwinkle, I fit use am drink tea self. That sea food no dey tire me (but you have to remove the edible from the shell), one of my favorite.

My stomach is already calling my name aloud that my neighbours are all asking who is disturbing the neighbourhood.

pocohantas:
Afang Soup In Three Easy Steps



How do you like it?
With shelled (Pic 1) or unshelled (Pic 2) periwinkles?

With unshelled periwinkles, it's no longer Afang soup.It may be Okazi but definitely,not Afang soup.
T for Tenks.

spiceadole:
With unshelled periwinkles, it's no longer Afang soup.It may be Okazi but definitely,not Afang soup.T for Tenks.

It is not okazi, we don’t use waterleaf in okazi soup. It is still afang, albeit not the cultural way. I advise people to delete the stonelike shell if it creeps them out. Especially when you are serving a different audience that are not used to such.

chymeze:
Lolzzz lmfao... maybe you went to the wrong restaurant. Go to a typical Ibibio restaurant or come to mine and your taste buds will never ever be the same again

Tell this to someone that hasn’t toured your states.

...%...

pocohantas:
Oluwa o.

Nairaland is just changing the colour of my food o. Which kind wahala be this?

So what would you have this with?

Ada ma ihe afo choro. Nice one

honey930:
I am definitely going to try this. Honestly, babe you educated me on this soup today. How much make I budget? I no sabi price meat ooo. Help a sista with ideas Biko�

What kind of meat do you want to use? Big goat laps starts from N2800 to N3500, N4000. Depends on the size and how fresh it is.

If you have a customer you buy other things from, you can also give them the money to buy for you.

DropsMic:
Love your palm

Thank you, Sir.

...

tempest01:
Your afang ratio to waterleaf as with the picture you posted is poor.

There is nothing poor about my afang to waterleaf ratio. Waterleaf is an exaggerated leaf, once it enters the pot, you would start looking for it. Blended afang is a huge mopper. It has a way of spreading and absorbing whatever water the waterleaf produces.

Also, afang soup thickens with the speed of light. Give it some minutes after removing from heat and it would start thickening.

Too much afang would also give a bitter taste. So balance is key to avoid ripping the soup of its sweet taste.

Where is the picture you wanted to go bring from the internet?

I really can’t see anything special in these pictures you posted. Maybe you can point me to whatever message you are trying to pass with them.

Senomii:
It's very scarce cos of it's quality and it's mostly reserved and sold to shell workers

It's interesting to know Gibsco bread is still being sold. I thought they went out of business like Wilson's.

NumeroUna:
It's interesting to know Gibsco bread is still being sold. I thought they went out of business like Wilson's.

No o, I know where it's sold sef, but for the owner to be able to keep the distinct quality he had to raise the price very high that's y he no longer sells it to the public cos they won't be able to afford it, so he makes them solely for shell workers and it's always out of stock cos they rush it

Welcome to Lagos

pocohantas:
There is nothing poor about my afang to waterleaf ratio. Waterleaf is an exaggerated leaf, once it enters the pot, you would start looking for it. Blended afang is a huge mopper. It has a way of spreading and absorbing whatever water the waterleaf produces.

Also, afang soup thickens with the speed of light. Give it some minutes after removing from heat and it would start thickening.

Too much afang would also give a bitter taste. So balance is key to avoid ripping the soup of its sweet taste.

Where is the picture you wanted to go bring from the internet?

I really can’t see anything special in these pictures you posted. Maybe you can point me to whatever message you are trying to pass with them.

Funny enough I didn't see a good picture of the final product on Google. Mostly floating afang leaves. But this pot, caught my eye. Looks good.

My pictures is to show how the food should look like during the process. The perfect afang soup takes time to prepare especially when slicing the leaves.

If sliced well, pounding it or using the hand grinder (I don't know of blending) gives it a good consistency for the final mix.

I always love cooking the soup thick and I really don't like the periwinkle.

tempest01:
Funny enough I didn't see a good picture of the final product on Google. Mostly floating afang leaves. But this pot, caught my eye. Looks good.

My pictures is to show how the food should look like during the process. The perfect afang soup takes time to prepare especially when slicing the leaves.

If sliced well, pounding it or using the hand grinder (I don't know of blending) gives it a good consistency for the final mix.

And what is the difference between that and the two pictures I posted? Are those not tiny stems and afang leaves I am seeing? Abi is it because it is still inside pot? Lol

I am very sure you can’t cook. I know a good cook when they talk. I am afraid there is nothing you have shown so far that is different or missing. Which gives credence to what I already know, you sha wan talk.

pocohantas:
And what is the difference between that and the two pictures I posted? Are those not tiny stems and afang leaves I am seeing? Abi is it because it is still inside pot? Lol

I am very sure you can’t cook. I know a good cook when they talk. I am afraid there is nothing you have shown so far that is different or missing. Which gives credence to what I already know, you sha wan talk.

Well I won't start bragging about my cooking. I am an Akwa Ibom man that used to cook at home even with 3 grown sisters.

I am trying to point out the tiny details in the art of cooking afang soup that makes the soup come out great. This is not a thing of knowing how to cook or not, it is what people that have been doing this for long have learnt about the process.

Nice meal
But am I the only one that dislikes periwinkles?

tempest01:
Well I won't start bragging about my cooking. I am an Akwa Ibom man that used to cook at home even with 3 grown sisters.

I am trying to point out the tiny details in the art of cooking afang soup that makes the soup come out great. This is not a thing of knowing how to cook or not, it is what people that have been doing this for long have learnt about the process.

You pointed out nothing and I am not saying this from a place of pride or disrespect. But then, you can share you recipe and all what you have learnt. I want to see your own final product. Then you will know cooking is just one part. Taking pictures that would show the work you have put it in a harder part. Then you would slow down on your fingers. Till then…

pocohantas:
And what is the difference between that and the two pictures I posted? Are those not tiny stems and afang leaves I am seeing? Abi is it because it is still inside pot? Lol

The tiny stems is not the issue. The softer water leaf stems is normally added when chopped to increase the volume of the soup or if the water leaf is not enough. It is common practice.

A well cut and pounded afang leave, you won't see the leaf floating around the pot. It will have a good fine consistency. It's only the water leaf that should be floating around - but still finely chopped


Also with sharing my recipe, there's nothing wrong with your recipe. The only thing I would have added is crayfish. It's only the ratio and the quality of the prepared afang I have problem with. Then again, I understand that it might not be produced where you are and it's not like in Akwa cross where you can get is freshly cut and grinded perfectly in the market. Kudos.

pocohantas:
It is not okazi, we don’t use waterleaf in okazi. It is still afang, albeit not the cultural way. I advise people to delete the stonelike shell if it creeps them out. Especially when you are serving a different audience that are not used to

So, okazi leaves are different from afang leaves?

Shey wahala no come too much bayi?

tempest01:
The tiny stems is not the issue. The softer water leaf stems is normally added when chopped to increase the volume of the soup or if the water leaf is not enough. It is common practice.

A well cut and pounded afang leave, you won't see the leaf floating around the pot. It will have a good fine consistency. It's only the water leaf that should be floating around - but still finely chopped

So what is your point exactly? You saw one or two afang leaves and you have been ranting since. You have gone from afang, to periwinkle, to ratio, to stems.

You say you are a man? Hmm. Peace be unto the woman in your life.

Mariangeles:
So, okazi leaves are different from afang leaves?

Shey wahala no come too much bayi?

They are the same. I meant it is not okazi soup. As they wan dash us the soup because of periwinkle wey commot for shell.

tempest01:
Well I won't start bragging about my cooking. I am an Akwa Ibom man that used to cook at home even with 3 grown sisters.

I am trying to point out the tiny details in the art of cooking afang soup that makes the soup come out great. This is not a thing of knowing how to cook or not, it is what people that have been doing this for long have learnt about the process.

Your soups are not as complicated as y’all make it seem.
I dare say, aside the prepping of the usually enormous vegetables, they’re the easiest to make.

Mariangeles:
Your soups are not as complicated as y’all make it seem.
I dare say, aside the prepping of the usually enormous vegetables, they’re the easiest to make.

Like!!!They start so much drama over nothing!!

pocohantas:
Afang Soup In Three Easy Steps



How do you like it?
With shelled (Pic 1) or unshelled (Pic 2) periwinkles?

Be like u go marry me

pocohantas:
You say you are a man? Hmm. Peace be unto the woman in your life.

Men that don't talk too much >>>>>

Mariangeles:
Your soups are not as complicated as y’all make it seem.
I dare say, aside the prepping of the usually enormous vegetables, they’re the easiest to make.

Which soups are hard to make? I dare say none. But if I am to prepare say ewedu which is not native to me, I know for sure I'll need a Yoruba person to critique my final product and I'll take the input going forward.

pocohantas:
Like!!!They start so much drama over nothing!!

Nothing dey there o!

They’re just being unnecessarily too possessive of their soups.