₦airaland Forum

AngelicBeing:
l have eaten all the UTARAS that you mentioned above, Merci Beaucoup, Thanks

ogyunging:
I would love to try Black Soup by the Benin folks.

Isoken u no try...

Wetin Isoken do you?

Mariangeles:
Another one I'd like to try out someday is gurasa.
Gurasa is more like a flat bread, usually baked in a local clay [vessel] oven.
It can be paired with a variety of stuff, depending on your choice.
Me, I'd like to try it with yaji and suya.

Pictures of gurasa and how it's baked.

Nlfpmod, happy weekend to you o.

VOsimhen144:
No, but I don try bread and fufu.
try the combo nd thank me later

Gerrard59:
Then, I look forward to eating it.


Afang is delicious! No doubts about it. But there is another soup known as Editan, which is not as sweet as Afang, but healthier and medicinal. The cooking process is more tedious and longer than Afang. The price too is higher. For an inexplicable reason, I don't like eating Edikanikong after the day it has been prepared. Since you just got started with the soup, continue that way until you get used to it because the freshness of the Afang leaves is important, and I insist the cook's origin matters, to me at least.


Smells bad, but I ate it without issues. Sushi is just there. To me, nothing appetising about it. I understand the craving by those who haven't eaten it or lovers of anything Japanese who have never visited the country. But it is just there. A sushi restaurant was the first place I was taken to by the lab's secretary and a fellow student after I arrived in the city. To me, it seems the Chinese have better dishes (especially as a West African) compared to the Japanese, and they are easy to prepare. I have met a fellow Nigerian who has been here for almost a decade and does not know how to prepare Japanese meals because they are too tiny in portions (I agree wholeheartedly). Japanese dishes are good for weight loss.

It is actually good to try a dish at every given opportunity. I have eaten curry rice and vowed never to continue because it is just there. Rice and any of our soups are better. I look forward to eating Durian (a fruit), which smells bad. Interestingly, Mainland Chinese love it even though their cousins in Southeast Asia don't like it. I love Indian dishes.

Pootle:
i have eaten virtually everything nigeria can offer as long as i no dey irritated

but you see that ghana tofu or fufu wey dey for calabash with assorted meat and egg i go like try am

anyone that has eaten it pls tell me how e be

VOsimhen144:
No, but I don try bread and fufu.
try the combo nd thank me later

Pootle:
i have eaten virtually everything nigeria can offer as long as i no dey irritated

but you see that ghana tofu or fufu wey dey for calabash with assorted meat and egg i go like try am

anyone that has eaten it pls tell me how e be

VOsimhen144:
No, but I don try bread and fufu.
try the combo nd thank me later

VOsimhen144:
No, but I don try bread and fufu.
try the combo nd thank me later

Mariangeles:
Another one I'd like to try out someday is gurasa.
Gurasa is more like a flat bread, usually baked in a local clay [vessel] oven.
It can be paired with a variety of stuff, depending on your choice.
Me, I'd like to try it with yaji and suya.

Pictures of gurasa and how it's baked.

Nlfpmod, happy weekend to you o.

chiagozien:
I don't want to try any Yoruba food

folake4u:
Nice one!

Yeah, the afang Poco cooked was really nice. Maybe this is a sign for pocoh.antas to give me again so my taste bud doesn't lose the soup's memory. What's special in using fresh afang leaves? And why does the cook's origin matter? I don't think it follows oh. Lol.

I've been hearing of this Editan soup but haven't eaten it yet. I can't remember how Edikanikong soup taste, I ate it as a child and really didn't like it.

Lol so nothing special about sushi? Wahalur.
It seems your stomach isn't sensitive, it must be nice. I have a sensitive stomach and I admire people that eat any/everything.

I've heard that Japanese meals ate idea for weight loss. Do you like South Korean cuisine?
I know a handful of them through watching their movies like Gimbap, Kimchi, Tteokbokki, Naengmyeon and Jajangmyeon.

I don't know much of Indian meals except Roti and Biryani, I think.

Greenbirth:
bro I don eat am tire. First day e purge me but later e arranged well.
Them go just pill fresh casava, boil am with unripened plantain, pound am together. Then pour soup, them call am light soup, and many meats and eggs. You for try that fresh pepper, fresh tomatoes and onions grind am with local grinder. Then arrange very big roasted tilapia fish, na Ghana wey I see tilapia fish wet pass human being Head.

Kushites:
Why don't more people eat Lafun (white amala)?

If it's around, I never touch pounded yam or eba etc.

It's absolutely amazing with any soup!

folake4u:
Nice one!

Yeah, the afang Poco cooked was really nice. Maybe this is a sign for pocohantas to give me again so my taste bud doesn't lose the soup's memory.

What's special in using fresh afang leaves? And why does the cook's origin matter? I don't think it follows oh. Lol.

I've been hearing of this Editan soup but haven't eaten it yet. I can't remember how Edikanikong soup taste, I ate it as a child and really didn't like it.

Lol so nothing special about sushi? Wahalur.
It seems your stomach isn't sensitive, it must be nice. I have a sensitive stomach and I admire people that eat any/everything.

I've heard that Japanese meals ate idea for weight loss. Do you like South Korean cuisine?
I know a handful of them through watching their movies like Gimbap, Kimchi, Tteokbokki, Naengmyeon and Jajangmyeon.

I don't know much of Indian meals except Roti and Biryani, I think.

Greenbirth:
bro I don eat am tire. First day e purge me but later e arranged well.
Them go just pill fresh casava, boil am with unripened plantain, pound am together. Then pour soup, them call am light soup, and many meats and eggs. You for try that fresh pepper, fresh tomatoes and onions grind am with local grinder. Then arrange very big roasted tilapia fish, na Ghana wey I see tilapia fish wet pass human being Head.

pocohantas:
Edikan ikong is ugu + waterleaf.
Editan leaves are different. I don't know the name in English. But all their soups manage to look alike on the surface. Maybe because it is mostly the combination of two greens.

You can get fresh afang in major markets and if you see fresh one, you go know. Unfresh one dey take style bitter. There is à Friday market I get them. Women come with fresh farm produce to one bush market and my afang seller buys on Thursday evening to resell because they sell off quickly on Friday. If I miss it, I have to wait for another Friday. If I am lucky, I can see remainder on Saturday morning. 😂

Gerrard59:
The freshness matters since it is tied to the taste. Also, because you are in Lagos. If it were in Port-harcourt or Owerri, I wouldn't have mentioned it. The fresher the leaves, the tastier the soup. It is like eating a freshly prepared soup compared to a one week's one-week-old soup. She must have cooked it well. But because of home ties and my experience in camp then (the woman deceived me with her origin), I want to know where the cook comes from and has lived for a considerable period.


Editan is fantastic! Hopefully, a great cook does it for a first-timer like you. But it is way better than Afang due to health reasons. Takes long and is expensive, yes, but better overall.

Chai! I miss home o


Absolutely nothing appetising about sushi! Again, for first timers, I can understand. But it is just there, aka, bland, bland and bland. Well, after my culinary experiences, I am open to anything these days. The stomach has adjusted.


Yes, weight loss when eating Japanese meals happens alongside using the trains (climbing staircases and all), walking down the street etc. Interestingly, our women still have those lovely big yanshes. This thing is obviously genetic, else the backside should have slimmed down. But overall, you lose weight by eating Japanese dishes and doing things like them.

No idea about South Korean dishes, as I don't come across them often like the Chinese.


Na my friends carry me go one of those Indian restaurants and I fell in love with their dishes.

pocohantas:
Edikan ikong is ugu + waterleaf.
Editan leaves are different. I don't know the name in English. But all their soups manage to look alike on the surface. Maybe because it is mostly the combination of two greens.
😂

You can get fresh afang in major markets and if you see fresh one, you go know. Unfresh one dey take style bitter. There is à Friday market I get them. Women come with fresh farm produce to one bush market and my afang seller buys on Thursday evening to resell because they sell off quickly on Friday. If I miss it, I have to wait for another Friday. If I am lucky, I can see remainder on Saturday morning.

VOsimhen144:
No, but I don try bread and fufu.
try the combo nd thank me later

Mariangeles:
Wetin Isoken do you?