Dsimmer:



Yoruba that has several varieties of it don't know how to Cook it? You dey craze? How do Igbo cook it when they cook it like the way they cook the shitty ohha soup? You dey craze? Na ment?


Point is Egusi is Yoruba word with the Yoruba's sounds which has its meaning only in Yoruba language.

I’m not talking about Ondo/Ekiti/Osun varieties. I already know they do it better than typical Yorubas, but they’re an outlier. I’m already giving more credit to Yorubas than the average Igbo person. I know all about individual states and I’m still saying what I’m saying.

Imagine serving egusi-Ijebu at an Anambra function at Agukwu, Awka or Nnewi. As if Igbos joke with soup.

Oha soup might not be your cup of tea but people love it. That’s the bottom and top of it.

Dsimmer:


Egusi is Yoruba word with the "ẹ" sound which is found in Yoruba. Igbo adding bitter leaf to Egusi doesn't change anything. Yoruba do add any different kind of vegetables they like to Egusi which is called efo elegusi, one of the varieties of Egusi.

There are other varieties of Egusi. Point is Egusi has Yoruba sound with the "ẹ" sound and its meaning is only in Yoruba language. It's the favorite cuisine of Yoruba ancestor called Orunmila. It's a Yoruba word. QED.

Why have you just copied and pasted this?

Dsimmer:


Lol. I only stated fact though. Yoruba have Proverbs for Apon soup. Igbo couldn't pronounce Apon thus pronounced it as Ogbon which has no meaning in Igbo language.

Funny how some say ogbono means slimy while another says it means boiling. Lol. Meanwhile, slimy and boiling in Igbo language means another thing entirely. Boiling means "esi" for example. Btw, All soups boils, so why don't Igbo call every soup boiling? Lol. And that's not how boiling is pronounced.

Ogbon means nothing in Igbo language. It was a corruption from the Yoruba Apon.

Sources aren’t everything whatsoever (especially when it comes to African history) but, er … source?

Dsimmer:


Egusi is Yoruba word with the "ẹ" sound which is found in Yoruba. Igbo adding bitter leaf to Egusi doesn't change anything. Yoruba do add any different kind of vegetables they like to Egusi which is called efo elegusi, one of the varieties of Egusi.

There are other varieties of Egusi. Point is Egusi has Yoruba sound with the "ẹ" sound and it's meaning is only in Yoruba language. It's the favorite cuisine of Yoruba ancestor called Orunmila. It's a Yoruba word. QED.

I don’t give a braised monkey’s where the name comes from. Ondo/Ekiti/Osun aside, Yoruba people do not know how to cook good egusi soup in the way other Nigerians know it thanks to Igbos, Calabars and Deltans. Call it egusi, call it egwusi, elili, gushi, egunsi, melon, whatever. That one is not even the issue. Not the one I’m interested in.

waternogetememy:



CALL IT WHATEVA U LIKE, EWEDU IS YORUBA.


ARIRALA IS JUST A NAME AND NOTHING, BECAUSE IT IS NOT IGBO DELICACY.




EWEDU


https://www.youtube.com/results?search_query=EWEDU


ARIRALA
https://www.youtube.com/results?search_query=ARIRALA

You no-get sense. In a land where we have onugbu, proper egusi soup and proper soup period, no-one’s terribly bothered with jute leaves and that’s a fact that stretches from Croydon to Toxteth to Greenville to Netherley to Enugu to Gorton to Nkwerre to Port Harcourt. Just know that Igbos have an equivalent, generally better-made, for ewedu, just like your versions of ogbobo (apon) and okra soups (obe-Ile-whatever) dey.

Aragon001:

That does mean it originated or the soups is native to the igbos.
Different tribes/ ethnic groups called it different names in their dialect don't mean they own the dish.
There are dishes native to some ethnic groups that u can't dispute or argue about. Soups like the atama, afang, editan. These three I just mention are undisputed native to / originated from the efik and ibibio people.
Ewedu, gbegiri is native to the yorubas. Other tribes have their own native soups.
Soups that cut across all ethnicity is the egusi, ogbono, oha soup, white soup, which can be prepare in a variety of ways.

Fair overall point but why are you now claiming oha? Where do the leaves even grow besides SE Nigeria?

Dsimmer:
Funnily, I don't even know why Egusi is debated when it's glaring it's a Yoruba cuisine. From the name/word, it's Yoruba. Igbo don't even have ẹ in Igbo vowel.

Not just this, The whole name is Yoruba etymology which has meaning only in Yoruba language.

Thirdly, Egusi has got several delicacy varieties of it by the Yoruba. Egusi oshiki, efo elegusi, egusi alapa, Egusi funfun, elegusi robo etc 💥 it's Orunmila favorite cuisine as a matter of fact.

Fourthly, it's meaning is in Yoruba language 📌

I mean anyone claiming it is being funny because it's got Yoruba written all over it. Lol.

It was even Ajayi Crowther who introduced several Yoruba delicacies to the Igbo. Some other missionaries also introduced some delicacy to the Igbo. That was how Igbo got their delicacies. All these were done to stop Igbo cannibalism of eating one another in the forest.

Do Yorubas get onugbu-egusi, azu-igwe and complimentary-goat-meat (since azu-igwe is goat-weed) and mgbam/akpurakpu egusi with achara (elephant-grass)? Do Yorubas get Deltan egusi pepper soup?
Again, you’re arguing with Probz. Be careful. I eat people like you up with pounded yam and a side of Wheetabix and a side of French toast with goose fat, quail liver and ukwa for breakfast. I can even use you for egusi.

waternogetememy:



LOL THE JOKE IS ACTUALLY ON YOU WHEN YOU GO TO YOUTUBE OR GOOGLE TO TYPE YOUR APON WITH NO RESULT.


IT IS LIKE IGBO RENAMING AMALA, EFOR, EWEDU AND GBEGIRI, BUT NOBODY RECOGNISE THEM.


WE ALL HAVE OUR NATIVE DELICACY, BE PROUD OF YOURS, IF YOU LIKE SOMEONE ESLE ONE, ACKNOWLEDGE THEM.



APON

https://www.youtube.com/results?search_query=Apon


OGBONO

https://www.youtube.com/results?search_query=OGBONO

Jute leaves (ewedu) reach as far as Egypt at least and are called arirala in Igbo (amongst others). Popular in Nsukka.

You’re arguing with Mr Probz here now. And I know what I’m talking about. You cannot use illiterate tactics to pull the wool over my eyes.

RevenuesBoost:



Nigeria introduced it to other countries

Also Wikipedia: “Egusi is the name for this across many parts of West Africa and it can't be attributed to one tribe or ethnic group. For the sake of peace and unity, I removed the part that claimed "Egusi" is a word from a certain tribe.” People forget that edits can be seen by as many people who wilful edit the page for free (i.e., virtually everyone).

Nifty edit, though, whoever did that.

2mch:

Cause Yoruba took it there. Many Yoruba in Togo and Ghana. A lot of Cameroonians live in and out of Nigeria so they carry the knowledge of our foods. They eat a lot of soups we eat in Nigeria. Especially South South soups which are closer to them. Those soups are not theirs originally.

Most Nigerians in Cameroon are probably Igbo. Nothing’s ever historically concerned Yorubas with Cameroon.

Nearly every West African nation has their own variants of egusi but Igbos are among those who cook it particularly well (alongside Calabars and Deltans). Besides Ondo/Ekiti and chunks of Osun, nothing dey concern Yorubas with good soup whatsoever. Their own is amala and ewedu and egusi-Ijebu. Anything good ofe-wise comes from Eastern Yorubaland, which we all know is notably influenced by more easterly cuisines and practices (starting from Edo/Idu). A lot of Ondo State Yorubas can even pass for Igbos and randomly have surnames like Okoro.

Egusi might also be indigenous to northern and western Yorubaland but which one would one honestly go for between nonsense cooked with egg-yolks and an abundance of oil for nothing (not even proportioned between akwu/anything tropically rose-related or derived from oha and customary red palm oil) vs. countless variations cooked with okporoko (which, before anyone starts I know is imported from our good-ol. Nordics) and a variety of vegetables (starting from isapa/zone in eastern Yorubaland and including onugbu, okazi, ugu, azu-igwe and amaranth), made in such a way that’s not gonna purge your stomach? Why are northern and Western Yorubas trying to convince people that they know how to cook soup?

Bump. I like this thread.

mariahAngel:
Edikang-ikong.

I mean. It’s okay but there’s something a little more unique about afang. But like I said the unfortunate reality is that most Nigerian restaurants that have Calabar food on tap tend to deal more with edikang-ikong (bog-standard vegetable soup). Ordinary to make afang available at someone’s 50th birthday-party or a wedding, they no-fit supply 7 times out of 10. It’s annoying. Afang’s the one I really crave. Some people will mix a tiny bit of ugu with spinach, pour plenty of palm oil and call it vegetable soup. And yeah, maybe it is in one sense but at least with afang you know that it’s going to be authentic and not subject to environmental adaptations or personal quirks. You’re either cooking with okazi or you’re not. Lamb’s lettuce is no real substitute. And to be honest, dried okazi (common at African food shops in the U.K.) isn’t that great either. I prefer to work and chop with fresh vegetables, not that dried vegetables don’t work well enough most of the time. It’s just not the same.

Also Bobrisky: “aah, I can’t be supporting LGBT now. Is Hadam and Heve, nor Hadam and Steve. pls, am not a gay”

mekleelex200:
Hmm, who is foolish enough to regret it while it can pay your bills both home and abroad. The lucrative job in Nigeria is a sham, it can not pay bill.
Is sad how Nigeria leaders have made Nigerians celebrate visa of taking them abroad to slave away.
But is how we find ourselves because sick dog is better than dead lion.

At least Nigeria doesn’t do taxes (like, not really). That’s one perk.

Zonefree:
What's the essence of shedding crocodile tears when handing over a non virgin Nigerian bride to an innocent man?


The man should be arrested asap!

I hate nonsense

What in the actual flip?

Ewo.

williams85:
She is always 35..

I did feel that.

Is she only 35 at this point? Wow.

eepeepook:
She should sue the photographer for that last picture. Which kind of unnecessary filter was that? She’s still young. I’ll toast her if we cross paths. Pretty lady.

What exactly’s supposed to be wrong with that last picture now? What are you saying?

Weah96:


You require an explanation. Is that it?

Guiera senegalensis

There you go. It's a monoamine oxidase inhibitor found in the neighboring area. It contains the chemical known as telepathine.

http://tropical.theferns.info/viewtropical.php?id=Guiera+senegalensis

https://www.ncbi.nlm.nih.gov/pubmed/16443341

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3346345/. Read Page 49 to 55 to understand how MAOI plants could your body to absorb DMT from DMT plants.


https://books.google.com/books?id=e1I9AAAAIAAJ&pg=PA89&lpg=PA89&dq=guiera+senegalensis+harmine&source=bl&ots=-btcjWp5eQ&sig=NTwLgCQskKo43fvMadUKZm7HK8s&hl=en&sa=X&ved=0ahUKEwj-ofDi6OLPAhXGFx4KHZ_3AdYQ6AEIPTAH#v=onepage&q=guiera%20senegalensis%20harmine&f=false



There are already known African plant species that produce DMT. When combined with the MAOI above, an entire group of people CAN AND HAVE experienced a SHARED hallucination. It's possible that our dear friend smoked a ritual pipe before proceeding. The DMT experience lasts a LIFETIME.

The others didn't experience it because they needed to increase the dosage of the tobacco or tea.

If you’re still around on this, let’s talk.

Let’s not.

Hian.

Uyomiya:
Do you know the name of this fruit?

In Igbo it is called ugiri and the seed is what is used to make ogbono soup you enjoy.

You can eat the back just like apple the the seed is dried and blended for ogbono soup.

Is God not wonderful?

Ugiri is not the same as ogbono oo. Let’s get that straight.

SimeonOTC:


Doesn't it have a negative effect?
I have OSA and it's scary

All medications carry the risk of coming with side-effects, duh. Some can be treated directly but as for those that can’t, you either buckle down and deal with them if you can tolerate them or you look for something else. This business of side-effect this, side-effect that HAS to be weighed up against the benefits of medication and how well it works. Side-effects are often worth it, and you might not get them in the first place.

Unfortunately edikang-ikong is the more popular option in most restaurants and it drives me crazy. When I’m craving afang I’m craving afang. Edikang is no substitute.

God1000:
This heat is too much, I've never experienced it before

Okwia?

Protriptyline = zero obstructive sleep apnea. Tricyclic antidepressants are used for all sorts of conditions beyond depression but they interestingly have a real place in the treatment of sleep disorders (and I’m not just talking about low-dose amitriptyline to help people sleep). That’s an option for anyone struggling with OSA. It mustn’t ever be a reason for you to die in your sleep, and I dey-talk that as someone who’s dealt with severe sleep-disorder in the past (albeit not the same type).

[quote author=PeachtreeReside post=128417037][/quote]

The irony is Awka never used to really have a ting for ofe akwu. My mum’s mum never cooked it while she was alive and in general it was people who either had family in Nnewi or people who went to, like, uni./teaching college there who picked it up. With no Nnewi influence they weren’t really rolling with banga stew like that.

By the way:

1. Anya-azu (local leaf; helps compliment nchuanwu, at least as far as this ofe akwu)
2. Coconut milk
3. Enough okpei (dawadawa)
4. Local onion bark + (if you must) red onion
5. Ose-Nsukka (yellow Cameroon-y pepper)
6. Ehuru/ehulu - aka Calabash nutmeg

If you’re willing to give the ofe akwu game a go with your own cooking hands or at least pass it onto someone who can do it for you and source some of those grassroots ingredients (the ones that are grassroots, like the anya-azu), do so. If you can smoke some weed and get the munchies beforehand, even better. Either way, that’s heaven on a plate in the making. Egusi soup made with akwu (banga paste, sha) and okazi leaves is another … banga banger. I’m not even going to lie to you. Peng combo, let me tell you.

Oh, God.

ibkayee:
1. Korean food (fried chicken, bulgogi, jjajangmyeon, tteokbokki, pickled radish, seafood pancake, mandu and surprisingly kimchi)

2. Japanese food (tonkotsu ramen, katsu curry, standard sushi)

3. British cuisine isn’t really known for being anything special but (shepherd’s pie, standard battered/breaded cod and chips, some of their pies, Yorkshire pudding)

4. Vietnamese (just pho)

5. Thai (a lot of their foods are peanut based so I steer clear but I like their red thai curry)

6. Jamaican (oxtail stew with rice and peas, dumplings)

7. Spanish (paella)

8. Greek (not really a meal per se but I love their olives and feta cheese)

9. Not a fan of Indian food in general but I love their fresh homemade vegetable samosas

10. Argentine (their steaks)

11. Lebanese (not really a meal but I’m obsessed with hummus and warm pita bread)

A lot of people sh*t on sushi but I feel like it just depends on how it’s made and whether the particular fish used is to your liking. And the thing is no marra how good a cook you are, someone somewhere is liable to complain about your food and not like it for whatever reason. If you don’t like salmon, you don’t like it, but that’s not the chef’s fault. With me, now, I can make a banging grouse stock (zero-skim) for ukwa or jollof rice or do you an equivalent version of toast with a bit of liver, blueberry and smooth butter to boot but you are not getting a decent ham buttie off-of me if my life depended on it. I do much better with complex foods that a lot of people would find very hard to cook the run-of-the-mill cold stuff. Having Igbotic hands I’m used to everything in the kitchen being long and complicated. I can rock with simplicity for the ride but I rarely cook simple meals compared to heavier, more seasoned ones so when I do I’m very average. Someone else can make the small bits, the sarnies, the samosas or small cookies while I boil the yam or lime-purified akpu-cassava in goose stock and get the tolo-tolo and venison stew ready.

Ewo.