So you know I actually cook. Take this beans and cool your temper. Okay? @herzie baby.

veave:
So you know I actually cook. Take this beans and cool your temper. Okay? @herzie baby.

Yepeeeee....finallyyyyy...dancing shoki I know you cook well, hubby will be so lucky marry you welldone dear.

Herzumpther:
Yepeeeee....finallyyyyy...dancing shoki I know you cook well, hubby will be so lucky marry you welldone dear.

Better don't brake yah west while dancing the shoki oh

veave:




Better don't brake yah west while dancing the shoki oh

Lmao.

Foodies, pls help me out. Wots d secret of good tasty moimoi. Is it plenty onions? or crayfish?

tchiwinnie:
Foodies, pls help me out. Wots d secret of good tasty moimoi. Is it plenty onions? or crayfish?

both. Although if you put too much onion, it tends to turn your moimoi black.

tchiwinnie:
Foodies, pls help me out. Wots d secret of good tasty moimoi. Is it plenty onions? or crayfish?

Lol. You just got me because I dey cook moimoi today.

I would say onions and crayfish. Surly you have to put your pepper to catch and also depending on how much you eat pepper but plentyyyyyy onions and caryfish brings out your moimoi taste. When you have much crayfish you sometimes won't even need to add Maggi to it again. My dear onions and crayfish and you will feel like eating your plate along with your moimoi.

This is my own opinion, just wait, others will come tell you theirs too.

veave:


both. Although if you put too much onion, it tends to turn your moimoi black.

For real? Never happened to me though and I use lots of onions and crayfish. Maybe I've not put up to the level of turning it black that's why I don't know. Thanks for sharing.

Veave I know you can even turn semo abeg post more pics o

Herzumpther:
For real? Never happened to me though and I use lots of onions and crayfish. Maybe I've not put up to the level of turning it black that's why I don't know. Thanks for sharing.

Veave I know you can even turn semo abeg post more pics o

how fa. Abeg give me that recipe for ekpangkukor... don't know if the spelling is correct oh.

veave:





how fa. Abeg give me that recipe for ekpangkukor... don't know if the spelling is correct oh.

Abeg I might not get it 100% perfect o, I no be calabar and I lernt this from my calabar neighbor many years ago so manage me.....

Ingredients for Ekpang Nkukwo.

Cocoyam/wateryam.
cocoyam leave
Meat
Stock
Hot water
Dried fish
Crayfish
Prawns
Pepper
Maggi
Onions
Periwinkle
Scent leaf.

Peal, wash, and grate your cocoyam/wateryam. Season and boil your meat to get your stock,
Cook the shelled periwinkle for about 10 minutes in salted water and wash well. Add palm oil
To the cocoyam and wateryam mixture, add Maggi and salt. Mix properly with your fingertips.
Use the leaves to make small wraps with the cocoyam and wateryam starting from one tip of the leaf to the other end. Make wraps until all the mixture is finished. Boil water, put the ekpang on fire and add the water and steam. Add the meat, dried fish and stockfish. Add the crayfish, pepper, onions, maggi cubes. Add the stock and allow to cook for on medium heat. Add the prawn's, remaining palm oil, scent leaf and salt to taste. Stir and slightly mash or just cut through with a knife. If it still isn't properly cooked, add a little more water and allow to cook further on low heat.

Please my calabar peeps correct me where I'm wrong, I'm willing to learn too.

Herzumpther:
Abeg I might not get it 100% perfect o, I no be calabar and I lernt this from my calabar neighbor many years ago so manage me.....

Ingredients for Ekpang Nkukwo.

Cocoyam/wateryam.
cocoyam leave
Meat
Stock
Hot water
Dried fish
Crayfish
Prawns
Pepper
Maggi
Onions
Periwinkle
Scent leaf.

Peal, wash, and grate your cocoyam/wateryam. Season and boil your meat to get your stock,
Cook the shelled periwinkle for about 10 minutes in salted water and wash well. Add palm oil
To the cocoyam and wateryam mixture, add Maggi and salt. Mix properly with your fingertips.
Use the leaves to make small wraps with the cocoyam and wateryam starting from one tip of the leaf to the other end. Make wraps until all the mixture is finished. Boil water, put the ekpang on fire and add the water and steam. Add the meat, dried fish and stockfish. Add the crayfish, pepper, onions, maggi cubes. Add the stock and allow to cook for about on medium heat
Add the shrimps, remaining palm oil, scent leaf and salt to taste. Stir and slightly mash or just cut through with a knife. If it still isn't properly cooked, add a little more water and allow to cook further on low heat.

Please my calabar peeps correct me where I'm wrong, I'm willing to learn too.

Okay. Thanks a bunch... saturday, i'll try it out.

veave:

Okay. Thanks a bunch... saturday, i'll try it out.

Welcome dear. Don't forget to post the pics sha.

Herzumpther:
Welcome dear. Don't forget to post the pics sha.

Dont know about the pic oh.

Mba nne m o! O ka tere aka! It still far. Batch C. Oct 3. Till then, na me under dis hot weather condition. I never cook dear. Hoping to make yam porridge by weekend. Its been on my mind all week. With plenty of vegetable

Herzumpther:
urchbarbie see as I rush open this thread when I saw you posted o, I tot you have resumed cooking. you are batch B right? July 4th is getting close.


Veave I'm still waiting for the day you will post pictures o. That day I will do a big thanksgiving

urchbarbie:
Mba nne m o! O ka tere aka! It still far. Batch C. Oct 3. Till then, na me under dis hot weather condition. I never cook dear. Hoping to make yam porridge by weekend. Its been on my mind all week. With plenty of vegetable

Eyah ndo. I can't wait for July 4th to come o, tired already.

Tnx dear. Wish i could go faster. Dis tin is kinda choking

Herzumpther:
Eyah ndo. I can't wait for July 4th to come o, tired already.

Herzumpther:
Lol. You just got me because I dey cook moimoi today.

I would say onions and crayfish. Surly you have to put your pepper to catch and also depending on how much you eat pepper but plentyyyyyy onions and caryfish brings out your moimoi taste. When you have much crayfish you sometimes won't even need to add Maggi to it again. My dear onions and crayfish and you will feel like eating your plate along with your moimoi.

This is my own opinion, just wait, others will come tell you theirs too.

Wow, thank u very much. wish i cld taste urs. lol. i intend cooking it tomoro. I jusy pray i get d correct proportion of onions and c.fish. My moimoi has never come out nice

tchiwinnie:
Wow, thank u very much. wish i cld taste urs. lol. i intend cooking it tomoro. I jusy pray i get d correct proportion of onions and c.fish. My moimoi has never come out nice

It will this time. make sure salt is the last thing you add before tying it because once you add salt it starts to ferment. Enough water to make it soft....guess you know the right quantity of water to use. It will come out nice I'm sure.

I couldn't go buy leaves so I decided to go for ogbono soup and wheat. Moimoi will be tomorrow.


@urchbarbie ndo, it will soon be over.

Herzumpther:
It will this time. make sure salt is the last thing you add before tying it because once you add salt it starts to ferment. Enough water to make it soft....guess you know the right quantity of water to use. It will come out nice I'm sure.

I couldn't go buy leaves so I decided to go for ogbono soup and wheat. Moimoi will be tomorrow.


@urchbarbie ndo, it will soon be over.

i pray so too. thanks plenty. I ll let u kno how it turns out.

veave:


both. Although if you put too much onion, it tends to turn your moimoi black.

thanks dear. if d taste turns out fine and its black, it wont matter much.lol

jnrbayano:
So una don leave akpu/utara and other delicacies eji mara ndi bee anyi na erizi soso nri ndi ocha?

O gini bukwa cheese kita? Is it not nri Tom ji arabanye Jerry na trap?

Cc: Cococandy
Babymama1
Babyosisi

I don fall inside bucket. Biko juo wo. Cheese burritos, lasangna, spirtati, vuccini, ham burgers, salted ham, west ham, Nottingham, Birmingham, fulham lol in short ha ne ri all the hams. Naughty me.

cococandy:


You no dey see my african dishes?
Na Babyosisi and Chillisauce and efemenaxy be the culprits.

Lol u self na better culprit oh.

veave:


both. Although if you put too much onion, it tends to turn your moimoi black.

Hmmm that's the regular but since am not a fan of onion and anything from it's family so far my best recipe is a combination of dried fish deboned and minced roasted meat.

Another addition if you live in the south south is to do a very spicy broth like u gonna make peppersoup with seafoods, dried fish and minced meat and that means your grinded beans must be very thick so that when u pour the broth in you won't have a watery moimoi. leave the broth to cool when it's ready mix it with your grounded beans and proceed to making the moimoi.No go dey drink the broth say u don make peppersoup oh lol i know some ladies who will finish the meat in the pot before the food is ready, cheers.

FOREXMARTS:

Hmmm that's the regular but since am not a fan of onion and anything from it's family so far my best recipe is a combination of dried fish deboned and minced roasted meat.

Another addition if you live in the south south is to do a very spicy broth like u gonna make peppersoup with seafoods, dried fish and minced meat and that means your grinded beans must be very thick so that when u pour the broth in you won't have a watery moimoi. leave the broth to cool when it's ready mix it with your grounded beans and proceed to making the moimoi.No go dey drink the broth say u don make peppersoup oh lol i know some ladies who will finish the meat in the pot before the food is ready, cheers.

Really? Wow! Thanks for teaching me this method.
Me be eating my moimoi tasting and smelling like peppersoup

Herzumpther:
Abeg I might not get it 100% perfect o, I no be calabar and I lernt this from my calabar neighbor many years ago so manage me.....
Ingredients for Ekpang Nkukwo.
Cocoyam/wateryam.
cocoyam leave
Meat
Stock
Hot water
Dried fish
Crayfish
Prawns
Pepper
Maggi
Onions
Periwinkle
Scent leaf.
Peal, wash, and grate your cocoyam/wateryam. Season and boil your meat to get your stock,
Cook the shelled periwinkle for about 10 minutes in salted water and wash well. Add palm oil
To the cocoyam and wateryam mixture, add Maggi and salt. Mix properly with your fingertips.
Use the leaves to make small wraps with the cocoyam and wateryam starting from one tip of the leaf to the other end. Make wraps until all the mixture is finished. Boil water, put the ekpang on fire and add the water and steam. Add the meat, dried fish and stockfish. Add the crayfish, pepper, onions, maggi cubes. Add the stock and allow to cook for on medium heat. Add the prawn's, remaining palm oil, scent leaf and salt to taste. Stir and slightly mash or just cut through with a knife. If it still isn't properly cooked, add a little more water and allow to cook further on low heat.
Please my calabar peeps correct me where I'm wrong, I'm willing to learn too.

this totally sounds like ikokore/ifokore in Yoruba.
Abi?-Yorubas in the house





BTW good evenin all..
been following this thread for some weeks now and I think it's really cool.
kudos to
efemenaxy(boy do I love your pics ma'am! )
cococandy
babyosisi
herzumpther nd co

Fried curry patato.

Cow leg with pepper / Tomate puree.

Best meal ever.

For Only kimoni.
No one should near her plate.

Chillis:
Cow leg with pepper / Tomate puree.

Best meal ever.

For Only kimoni.
No one should near her plate.

Awwwwwwwwww all these for moi?? **faints**

Chilli, you are the best ever!!! Mr Chillis is sooo damn lucky

**salivating**

***runs to the kitchen corner to wack it all before dem hungry people come in***

Herzumpther et al. Sorry you were not invited

Chillis:
Cow leg with pepper / Tomate puree.

Best meal ever.

For Only kimoni.
No one should near her plate.

Story. I must share it with her o

Sounds like something that would be very tasty. Mmm

FOREXMARTS:

Hmmm that's the regular but since am not a fan of onion and anything from it's family so far my best recipe is a combination of dried fish deboned and minced roasted meat.

Another addition if you live in the south south is to do a very spicy broth like u gonna make peppersoup with seafoods, dried fish and minced meat and that means your grinded beans must be very thick so that when u pour the broth in you won't have a watery moimoi. leave the broth to cool when it's ready mix it with your grounded beans and proceed to making the moimoi.No go dey drink the broth say u don make peppersoup oh lol i know some ladies who will finish the meat in the pot before the food is ready, cheers.

cococandy:


Story. I must share it with her o

Cococandy, I trust you naa, I no say na you go first reach kitchen

cococandy:


Story. I must share it with her o

No way ! Eat the veges. Good for your exercise regime
.