₦airaland Forum

Piiko:
Yea I am a Lagosian by birth if that counts

sukkot:
lmao canteen ? they sell white soup at the canteen ? yeah aiit post this picture. i am curious to see what white soup looks like .lol

Piiko:
I just remembered my friend put it up on his twitter, lemme steal the picture he titled it cause of death

ShitHead:
I need a special recipe to fvck my Calabar girl...

sukkot:
lmao yeah white soup does sound like it could be a cause of death

Piiko:
here you go, we eat with pounded yam

Piiko:
here you go, we eat with pounded yam

ibkayee:
Looks like drainage water

MaziOmenuko:
Nice...

But couldn't fail to notice something that is reoccurring among Nigerians:

What is with we and stock cube (maggi, knor cube, and all other seasoning)



Notice how rich the selected ingredients are; meat, dried fish, stock fish, crayfish...yet you still prescribe seasoning, why? What other taste will you get from the seasoning that isn't in all the ingredients?

I am asking these because these seasoning are not too healthy for we, yes, especially we guys. Don't be serving your husband food with high monosodium glutamate (MSG).

TINALETC3:
Awesome

mozele:
so you suggest it should be left out, or is there any other alternative?

ibkayee:
Looks like drainage water

ibkayee:
Looks like drainage water

haykwin:
please the water leaves, is it just to wash with cold water and cook?

because i cook my water leaves without water for few mins when i am cooking it with anyother leaves to drain d water to avoid a watery soup b4 adding it to other ingredients

sukkot:
mayne, wtf is periwinkle. that shytt dont even sound like something that should be eaten

ekems2017:
Edikang ikong not Edikaikong. And pls when you are cooking the real efik or Akwa Ibom style no onions please. Then after boiling your meat, make sure the water is dried cos it's the Palm oil that serves as water that is why it is called edikang ikong.
Note Efik don't put periwinkle in their edikang ikong.


Now the method,

Wash your meat and boil it with maggi, salt and pepper.

Add your well sliced water leave. Allow it for two minutes,

Add your pound crafish, dry fish, stock fish and other things you have.

Add your palm oil allow it to cook a little then turn it and cover again.

Add Ugu as the last thing. Turn it and bring down.

Mynet11:
Point of correction its edikanikong not edikaikong @OP

WhiteSoup:


I yam not understanding

Mynet11:
Point of correction, its edikanikong not edikaikong @OP

VickyRotex:
Not you jere. How did you get this mention though? Cos I separated White from Soup fa.

WhiteSoup:
Anywhere soup is mentioned, gbam! I'm there like Buhari in London

MaziOmenuko:
Nice...

But couldn't fail to notice something that is reoccurring among Nigerians:

What is with we and stock cube (maggi, knor cube, and all other seasoning)



Notice how rich the selected ingredients are; meat, dried fish, stock fish, crayfish...yet you still prescribe seasoning, why? What other taste will you get from the seasoning that isn't in all the ingredients?

I am asking these because these seasoning are not too healthy for we, yes, especially we guys. Don't be serving your husband food with high monosodium glutamate (MSG).

VickyRotex:
That explains it! Can you make your Moniker?

WhiteSoup:
Yes na.

U wanna explore?

WhiteSoup:
We the yorubas have the best recipe for edikainkong soup. It originally originated from oshogbo before spreading to other pant of the south south like calabar.

I does not even knows why people doesn't knows their history and the real pant of where they came from

Adayoung:
REAL PANT

ShitHead:
I need a special recipe to fvck my Calabar girl...