₦airaland Forum

Toks2008:
Iru cuts across all tribes...ogiri in igbo and dawadawa In Hausa.

You have no idea how great it is in soups especially in vegetables and Ofada sauce.

For the grind crayfish, it gives the soup a dinstint taste. Me I be very good cook o.

Yes it cuts across every tribe, we have ogiri, but we don’t go putting it in every damn thing. I see a lot of Yoruba people do this. Some delicacies are just unique in their simplest form- don’t go decorating every damn thing with IRU.

The other day, someone ordered a meal from a caterer, that was how she used iru to scatter the food.

It is not about being a good cook, but knowing when to draw the line. In the East, I saw people cooking party jollof with tonnes of crayfish. Damn!

Lamasta:
Are you a caterer pocohantas

You a good cook tho I have not tasted your food

I am not, I cook for my family and friends. Sometimes at a cost.

pocohantas:
Yes it cuts across every tribe, we have ogiri, but we don’t go putting it in every damn thing. I see a lot of Yoruba people do this. Some delicacies are just unique in their simplest form- don’t go decorating every damn thing with IRU.

The other day, someone ordered a meal from a caterer, that was how she used iru to scatter the food.

It is not about being a good cook, but knowing when to draw the line. In the East, I saw people cooking party jollof with tonnes of crayfish. Damn!




I am not, I cook for my family and friends. Sometimes at a cost.

I guess its about preferences....

That means you are not a fan of the famous ofada sauce also called Ayamase sauce cos iru is the secret of the great taste.

Are you single

Toks2008:
I guess its about preferences....

That means you are not a fan of the famous ofada sauce also called Ayamase sauce cos iru is the secret of the great taste.

That is ofada sauce. Put one carton of iru inside, perfect. You have ofada sauce, efo riro, ewedu...etc to put your iru. E no do you, you still carry am come buka stew.

pocohantas:
I am not, I cook for my family and friends. Sometimes at a cost.

Keep it up am learning some cooking skills

pocohantas:
Pic 1: I got this gallon of premium palm oil from my village people. Let’s also show the good things they do, lol.

Pic 2: Blended mix

Pic 3 & 4: A little bit of everything.

Village pipu kwa? I nor dey eat again, abeg

1hour 30minutes to prepare stew!!!!

Haba now,

Man no get that kind patience.

I don't understand why the preparation of this stew looks so complex from your explaination. One who doesn't know how to cook will feel the preparation of this stew is rocket science, when in fact it isn't.

More so, advising people to cover the pot of a heating oil is bad advice and very risky. What is the choking fume/smell that you can't endure for at most 8-10 mins?

Fidelismaria:
1hour 30minutes to prepare stew!!!!

Haba now,

Man no get that kind patience.

See what I'm saying?

This guy feels it's stressful now. Anyways, the quantity of the blend determines to a great extent the time to fully cook. The main thing is getting the blend to dry in the oil, which takes time and a bit of patience.

pocohantas:
Stew is ready…

Pic 3: For those people that’ll say they want only meat. Lol

please, you mean no iota of spices at all, not even maggi, Crayfish or salt?, Cos seems I missed that part in your post.

SirMichael1:
I don't understand why the preparation of this stew looks so complex from your explaination. One who doesn't know how to cook will feel the preparation of this stew is rocket science, when in fact it isn't.

More so, advising people to cover the pot of a heating oil is bad advice and very risky. What is the choking fume/smell that you can't endure for at most 8-10 mins?

There is nothing risky about covering your oil to heat and allowing it to cool UNDISTURBED. If you can endure the choke, that is totally up to you.

FOUR STEPS isn’t really rocket science, but it could be rocket science to rookies and they need to be told everything. It also saves me time to start answering every single question one by one.

SirMichael1:
See what I'm saying?

This guy feels it's stressful now. Anyways, the quantity of the blend determines to a great extent the time to fully cook. The main thing is getting the blend to dry in the oil, which takes time and a bit of patience.

Cooking good food is “stressful”. No need to sugarcoat it. @highlighted, you are back to saying the same thing I said. Just maybe, it is indeed rocket science.

Fidelismaria:
1hour 30minutes to prepare stew!!!!

Haba now,

Man no get that kind patience.

1hr 30mins for me to get that. You’ll actually need PATIENCE to cook it. It is the first ingredient on my list.

fuckboys:
please, you mean no iota of spices at all, not even maggi, Crayfish or salt?, Cos seems I missed that part in your post.

Just maggi and salt in the stew. However you can steam your meat with some spice.

pocohantas:
That is ofada sauce. Put one carton of iru inside, perfect. You have ofada sauce, efo riro, ewedu...etc to put your iru. E no do you, you still carry am come buka stew.

Lol!

You need to prepare buka stew with iru to have that proper village Buka taste

Looks like pocohantas neva finish her New Year meats

Mama put,,,, dey sweet ehn

pocohantas:
Previously I created a thread on how to make a nice Ngerian stew. You can find it HERE.



Fun fact: Do you know your tatashe is the red variant of green pepper? Yes, the green pepper you use for fried rice.

Pic 1: I thought this guy was selling tatashe o, he had only tomatoes. Was so impressed with the arrangement.

Pic 2: He asked me to snap the front too, lol. Last last, I bought tomatoes that I thought I didn’t need.

Pic 3: The exact way I combined my pepper mix

Thumbs up op
I am following

pocohantas, u missed out firewood.
The best buka foods are made with firewoods
I wonder why?

nairamaniac:
pocohantas, u missed out firewood.

The best buka foods are made with firewoods
I wonder why?

Intense heat. It is either they are using firewood or those industrial gas cooker. Not forgetting heavy pots. I didn’t miss it out, your source of heat no concern me na.

pocohantas:
That is ofada sauce. Put one carton of iru inside, perfect. You have ofada sauce, efo riro, ewedu...etc to put your iru. E no do you, you still carry am come buka stew.

I just finished preparing mine.

Mixed village Buka stew with Barracuda fish, cow leg(Bokoto), Goat meat, shaki and turkey.

I have 20 of this type packaged to last me for weeks. I just store them in the freezer.

pocohantas:
Pic 1: I got this gallon of premium palm oil from my village people. Let’s also show the good things they do, lol.

Pic 2: Blended mix

Pic 3 & 4: A little bit of everything.

Poco, you really should have a blog on cooking. Brands are interested in stuff like this.

pocohantas:
Pic 1: Bleached palm oil
Pic 2: Initial stage of my pepper mix. Watch the transformation.
Pic 3: My mix is now well fried. It took me 1hr 31mins to get this.
Pic 4: Poured in my stock and meat.

Please do ofada stew for us

Nice can you do the one for jollof rice?

Especially the one they cook in parties.

I've always wondered what kind of ingredients they put inside that makes it so delicious.

Toks2008:
I just finished preparing mine.

Mixed village Buka stew with Barracuda fish, cow leg(Bokoto), Goat meat and turkey.

I have 20 of this type packaged to last me for weeks. I just store them in the freezer.

20??!!!! Won’t you get tired of it? You no come to play o!

MrMcJay:
Poco, you really should have a blog on cooking. Brands are interested in stuff like this.

Thanks Jay. Working on it. It has been hosted gaan. Just the finishing touches.

Alexaonfleek:
Please do ofada stew for us

See your mouth. You done chop the jollof finish?

Vecto:
Nice can you do the one for jollof rice?

Especially the one they cook in parties.

I've always wondered what kind of ingredients they put inside that makes it so delicious.

Done that before. You can find it HERE. I hope that helps.

Very nice.
Here to learn

pocohantas:
20??!!!! Won’t you get tired of it? You no come to play o!




Thanks Jay. Working on it. It has been hosted gaan. Just the finishing touches.



See your mouth. You done chop the jollof finish?




Done that before. You can find it HERE. I hope that helps.

I don't eat it everyday and even when I want to I may decide to take it with rice, Eba, yam or even bread.

Oh

pocohantas:
Stew is ready…

Pic 3: For those people that’ll say they want only meat. Lol

I'm not tribalistic but I need to know where you're from.

Toks2008:
Iru cuts across all tribes...ogiri in igbo and dawadawa In Hausa.

You have no idea how great it is in soups especially in vegetables and Ofada sauce.

For the grind crayfish, it gives the soup a dinstint taste.

Me I be very good cook o.

Iru dey make food spoil quick quick especially if you no get fridge.

Toks2008:
I just finished preparing mine.

Mixed village Buka stew with Barracuda fish, cow leg(Bokoto), Goat meat and turkey.

I have 20 of this type packaged to last me for weeks. I just store them in the freezer.

Team "chop life"
Uncle you don dey get professor emeritus for singlehood o.
Go and marrrryyyyyyy

hunger in this country no bi small!

Thank you plenty. I've just learnt it's is more of Tatashe than Tomatoes.

This Sunday go steeew

pocohantas:
Previously I created a thread on how to make a nice Ngerian stew. You can find it HERE.



Fun fact: Do you know your tatashe is the red variant of green pepper? Yes, the green pepper you use for fried rice.

Pic 1: I thought this guy was selling tatashe o, he had only tomatoes. Was so impressed with the arrangement.

Pic 2: He asked me to snap the front too, lol. Last last, I bought tomatoes that I thought I didn’t need.

Pic 3: The exact way I combined my pepper mix

And this is why I am not able to cook Nigerian food often.

I have not swallowed in many many months.

Your food looks delicious!!

pocohantas:
Pic 1: Bleached palm oil
Pic 2: Initial stage of my pepper mix. Watch the transformation.
Pic 3: My mix is now well fried. It took me 1hr 31mins to get this.
Pic 4: Poured in my stock and meat.

Could I bleach palm oil in the oven?

Could I cook this with, say, olive oil first and add the oven-bleached oil later?

Asking because if I try bleaching at home, I'm pretty sure the fire department will be called (and I could be charged).

pocohantas:
I really can’t tell, because I don’t know you definition of medium pot. But a lot would depend on the cost of tatashe in the market. I used N800 tatashe, plus tomatoes and pepper would be N1000. I got a 2.4l bowl from it.




Normal thing. Most foodies no sabi cook and most good cooks are not foodies.



Cover your pot na. I covered mine while it bleached for 15minutes. Put off the burner and took it to the balcony. Left it there, undisturbed and covered.

You seem to have put only few tomatoes? Is that not pepper stew then and won't it be too peppery from all that pepper- tatashe and bell?
Or maybe that's Yoruba buka stew. Igbo buka stews have much more tomatoes