Senomii:
Omo hanty see as your skin just fresh like gibsco bread and rich newborn baby yansh

gibsco bread still dey? E don tey o

folake4u:


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

Chineke! He has gone from one thing to the other. That is how they do o. If you see them vibrating on IG ehn and those IG cooks kuku sabi find trouble. They will put ginger and garlic sef.

pocohantas:


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.

Wahala, so it is now rants. And women have the monopoly to "rant".

I've stopped ranting oh. Peace also to the man in your life.

tempest01:


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.

Your soups are the easiest.

Mainly proteins, excess leaves, and palm oil.
Different leaves, almost same process.

Mariangeles:


Nothing dey there o!

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

Exactly. There is nothing they do differently once you follow the right recipe. But when a non-Akwa/Cross person cooks it, they will come looking for the tiniest fault.

uzoma213:
gibsco bread still dey? E don tey o

1500,less than 20 slices, na only ritualists dey buy am, I know where dem dey sell am sha

pocohantas:


Chineke! He has gone from one thing to the other. That is how they do o. If you see them vibrating in IG ehn and those IG cooks kuku sabi find trouble. They will put ginger and garlic sef.

I dey see the arguments oh. Ah ah.

It's vegetable soup, and clearly not that hard.
Since he's an indigene and claims he can cook it, he should do a BETTER job and post here, make everybody learn.

@ginger and garlic. Odiegwu!!!

Soup I'd love to taste someday

Mariangeles:


Your soups are the easiest.

Mainly proteins, excess leaves, and palm oil.
Different leaves, almost same process.

This one you are engaging hope I won't end up ranting.

Pray tell, Which ones are the hardest?

pocohantas:


Chineke! He has gone from one thing to the other. That is how they do o. If you see them vibrating in IG ehn and those IG cooks kuku sabi find trouble. They will put ginger and garlic sef.

Sacrilege!

tempest01:


This one you are engaging hope I won't end up ranting.

Pray tell, Which ones are the hardest?

No, you won’t.
Engagement is good for better learning.


Of your soups or generally?

folake4u:


I dey see the arguments oh. Ah ah.

It's vegetable soup, and clearly not that hard.
Since he's an indigene and claims he can cook it, he should do a BETTER job and post here, make everybody learn.

@ginger and garlic. Odiegwu!!!

Majority of them would NEVER share their recipe. Not because they are hoarding it, but because it takes a lot of confidence to cook in front of people. So they would rather sit at home and tell you of folding technique to cut ordinary waterleaf.

If knife sharp and cutting board dey, which mumu technique you need again? Na just patience. I was indeed impatient with the second one, so I didn’t cut finely because I knew it would smoothen out by second eating.

Mariangeles:


No, you won’t.
Engagement is good for better learning.


Of your soups or generally?

You said our soups are easy to make. I wanted to know generally examples of hard to make soups.

Mariangeles:


Sacrilege!

One put garlic in oha.

Tbh, I think most IG cooks are just vibes and fine kitchen. There are rudiments of native cooking you do not mess with it. Even if you do, always state it that you did this for yourself o, but it should be done like this.

pocohantas:


Majority of them would NEVER share their recipe. Not because they are hoarding it, but because it takes a lot of confidence to cook in front of people. So they would rather sit at home and tell you of folding technique to cut ordinary waterleaf.

If knife sharp and cutting board dey, which mumu technique you need again? Na just patience. I was indeed impatient with the second one, so I didn’t cut finely because I knew it would smoothen out by second eating.

It's true. Not everyone has the confidence to cook in front of people, some people's confidence will deflate like car tyre sef.

Waterleaf sef that is slippery, when you try to even chop it finely, the way it'd be slipping from your hands ehn, you go just weak and cut am anyhow.

Wo, don't stress yourself abeg. I like that your palm sha, e too fine for woman wey dey 42.

tempest01:


You said our soups are easy to make. I wanted to know generally examples of hard to make soups.

Authentic ofe oha from scratch is nobody’s mate.

Looks disgusting

Hian, Afang soup, one of my favorite soup, when will you cook ogbono soup loaded with kpomo, fried chicken, goat meat, fried Turkey etc {ogbono is also one of my best soups }.

Kudos to you Op

pocohantas:


One put garlic in oha.

Tbh, I think most IG cooks are just vibes and fine kitchen. There are rudiments of native cooking you do not mess with it. Even if you do, always state it that you did this for yourself o, but it should be done like this.

That was how Ify told us that we can put onion in ofe oha, na so comment section divide.

No dog meat?!

folake4u:


It's true. Not everyone has the confidence to cook in front of people, some people's confidence will deflate like car tyre sef.

Waterleaf sef that is slippery, when you try to even chop it finely, the way it'd be slipping from your hands ehn, you go just weak and cut am anyhow.

Wo, don't stress yourself abeg. I like that your palm sha, e too fine for woman wey dey 42.

It takes bravery to cook in front of people and most critics would hardly ever put themselves out there. Lol @ slippery. It takes a lot of patience and tact to cut it finely.

Leave my palm biko. No be so everybody palm be? In different shades and sizes if course.

Please this is coming from a native efik person. Do not blend the afang with water. Grind dry like egusi or you pound. Please please please....it will spoil your soup. Op you really tried except in the blending with water aspect. Welldone.

Mariangeles:


That was how Ify told us that we can put onion in ofe oha, na so comment section divide.

Ify said that? Maybe she just wan find trouble.

ManfromUNCLE:
No dog meat?!

Lol. Goat meat please. I don’t eat dog meat.

marsman:
Looks disgusting

For real? That is not true na.

mercy87:
Please this is coming from a native efik person. Do not blend the afang with water. Grind dry like egusi or you pound. Please please please....it will spoil your soup. Op you really tried except in the blending with water aspect. Welldone.

I didn’t blend with water, I only advise they put a little water to make their blades move, if they are blending at home with a personal blender.

Thank you, native efik person.

pocohantas:


It takes bravery to cook in front of people and most critics would hardly ever put themselves out there. Lol @ slippery. It takes a lot of patience and tact to cut it finely.

Leave my palm biko. No be so everybody palm be? In different shades and sizes if course.

Omo, I don't have patience for vegetables at all.

No oh, I like that your palm in party cooler

South Eastern, South Southern soups are always a joy to enjoy.

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!

I am an efik indigene. We put shelled perewinkle in afang. Very essential. Na only laziness dey make some people put the unshelled perewinkle.

2) Afang like the name connates is the main leaf in the soup. if you buy waterleaf #200, Afang must be #300.

3) You dont blend afang in water like tomatoes. You grind it DRY or you pound DRY. This little tips can make or mar the correct calabar native taste of afang soup. Mbok ku biat efere nyin. Sosongo. Abasi udiong.

pocohantas:


I didn’t blend with water, I only advise they put a little water to make their blades move, if they are blending at home with a personal blender.

Thank you, native efik person.

The sarcasm at the end of your comment wasnt necessary but i will take the highroad. You're welcome.

mercy87:




I am an efik indigene. We put shelled perewinkle in afang. Very essential. Na only laziness dey make some people put the unshelled perewinkle.

I wouldn’t know if it is laziness. Where I come from, I will say preference.

2) Afang like the name connates is the main leaf in the soup. if you buy waterleaf #200, Afang must be #300.

I am always careful to tell price of waterleaf and okazi. In fact I don’t, because I never can tell. I like to be present to see it with my eyes and decide how much afang would complement my waterleaf.

3) You dont blend afang in water like tomatoes. You grind it DRY or you pound DRY. This little tips can make or mar the correct calabar native taste of afang soup. Mbok ku biat efere nyin. Sosongo. Abasi udiong.

Nobody is blending it in water like tomatoes, just a little water to make the blades move. That is a last option for people that are blending from home, do not have access to market blenders or mortars. They are the negligible percentage. There are people all over the world and in different situations, so when you blog, you give them guidelines on how they can achieve similar result. Thanks once again.

mercy87:


The sarcasm at the end of your comment wasnt necessary but i will take the highroad. You're welcome.

I simply addressed you as what you introduced yourself as, twice in a row - a native Efik person. It must be very important to you to state that you are one. So, what is sarcastic in me returning the favour?

:

pocohantas:


Ify said that? Maybe she just wan find trouble.

She said it and went ahead to do it.

mercy87:




I am an efik indigene. We put shelled perewinkle in afang. Very essential. Na only laziness dey make some people put the unshelled perewinkle.

2) Afang like the name connates is the main leaf in the soup. if you buy waterleaf #200, Afang must be #300.

3) You dont blend afang in water like tomatoes. You grind it DRY or you pound DRY. This little tips can make or mar the correct calabar native taste of afang soup. Mbok ku biat efere nyin. Sosongo. Abasi udiong.

All these speaking in tongues on top afang soup.
Is it that serious?