dvkot:
stop saying goose nah, are you in Nigeria?

I won’t stop saying it until you try it for yourself. You don’t know what you’re missing out on, believe me. It doesn’t matter where in the world you are. Duck and turkey (and lamb and pork) are used to cook in Igboland especially sometimes (turkey’s common anyway) and so can goose if one chooses. Anything that can be cooked with chicken can be cooked with goose and that’s a fact. I have to keep talking about it whether you like it or not.

Goose, goose, goose. Canada goose. Snow goose. Mgbidi goose. Egyptian goose. Goose is the bottom line.

drunkpunk:
Pumpkin seeds for sale
Location: Igando, Lagos.
Call/Whatsapp: 09024650894

I might have to take you up on this.

XAUBulls:

Fluted pumpkin leaves is also called Sokoyokoto in Yoruba language, Kabewa in Hausa, Okonobong in Efik and Ibibio, and Ugwu in Ibo language.

=>https://motherlandharvest.com/products/example-product

It’s ugu. Ugwu is a misspelling.

dvkot:
why are you saying goose? Are u Chinese? Wtf man!
Who the f*ck puts goose in Nsala? Stop spoiling the soup... idc if goose has a good taste it doesn't belong in Nsala.
Smoked catfish, mangala, stock fish, fresh shrimp, small dried fish. That's the only ingredient for Nsala, no more no less. And no goose🤮

I’m just extending the analogy of people cooking nsala with okuko (chicken). Goose is like chicken but with double the tastiness so whatever you cook with chicken or turkey, you can cook with goose, and there was a time when people tended to use goose as the Christmas bird of choice as-opposed to turkey. I’m not saying either or any birds particularly belong in ofe nsala but if ‘chicken nsala’ is the one you gonna do, by all means consider goose as well if you have it.

dvkot:
while I agree with u on the catfish part I disagree with you on other part.
First of is Nsala is a 100% dried or smoked fish soup not fresh fish, u don't use chicken or beef or any other protein just smoked catfish and mangala fish period.
Secondly what I said is that is that if you take away the proteins Nsala soup is not nutritious it can be medicinal but not nutritious.

The Japanese Sushi dish is made of tuna or salmon fish you don't substitute that fish for chicken or turkey or beef and the call it chicken sushi or whatever, No!
That's why I don't take serious alot of the so called YouTube chef that usually teach people rubbish and spoil our traditional food.

What I’m saying is that even supplementing additional/other meats don’t substitute for catfish (fresh or dry/smoked). That’s not what I’m saying. Not exactly. Meat like goose give off a superb overall flavour for broth/stock to form the base of any stew or soup whatever (better than chicken) and in theory it’s just like adding hot water to Knorr cubes to let the catfish (more-especially if it’s fried and smoked, which is obviously the way you think is traditional and most correct) cook in as-opposed to just-plain water. And on that note jollof rice cooked with goose and its own stock (or goose + Orobo/hard chicken) tastes better than the type that’s cooked with just like chicken, because goose is actually quite a bit tastier than chicken (most people don’t seem to know that and it’s not like goose is the commonest of meats but that needs to change, because goose has like twice the flavour of chicken). And goose jollof rice is a mad vibe (just by the way; just putting it out there). There are some phenomenal cooks out there who can do a lot with goose and toro-toro when it comes to rice.
Likewise, mai-mai/moi-moi tastes better when a few drops of meat stock (chicken, duck, beef, whatever) are added to it, because stock is tastier than plain water. That’s just a basic common-sense fact of cooking and a reason why some people use stock at cooking stages that would otherwise call for like water (liquid gold), to extract maximum taste. I personally think that’s fine with nsala soup but what’s not fine is people using just goat meat or chicken and no catfish or anything like it. Basically, form your stock-base with whatever you want (the more compatible those other meats are with a soup that’s eventually going to occupy catfish, the better) but don’t forget the catfish if you’re committed to actually making ofe-nsala and not just thickened pepper soup. You’re not limited to just water when you’re boiling meat but if the main protein isn’t there, something’s obviously missing.

dvkot:

Probably my last reply. List the main ingredient in Nsala apart from uziza seed and uda

Well, catfish for one thing. You can form a stock-base with whatever meat you want (goat meat, chicken, goose, grouse, venison, turkey/toro-toro, whatever you like in theory) but that catfish as the star-obstacle thing remains. If you’re not doing nsala with catfish as at least one of the proteins, it’s not quite nsala soup. It might be nice and taste right otherwise but it won’t be nsala-proper. Doing it without catfish (or a good alternative) is like Point and Kill without … catfish (likewise) or seafood jambalaya without seafood/prawns.

Up the Scousers, innit. As-alway.

ottersberger:
I'm told it's a Yoruba delicacy. Was I lied to?.

That’s about the dirtiest lie going, let me tell you. If it belongs mutually to any non-Igbos, it’s the Calabars. This is exactly what I was talking about earlier (before my eyes even festered on this comment) but noo. I got done for alleged tribalism.

placeofallure:


Hmm! Never tasted it. I doubt if I ever will.

The thing is no matter how high-to-the-heavens they sing the praise of any food, once I'm not used to it, I'm hardly moved. I'm not experimental about food, not a foodie at all. If you know many of the things I don't eat, you will wonder if I'm human. I don't eat snails, never tasted it. I don't eat chicken or turkey, I don't eat orisirisi meat, just beef and fish, I'd prefer yam and oil over pounded yam anyday, I'd take a bottle of Coke over Maltina anyday. My mum thinks I'm weird but who cares.

Everyone’s weird to someone. Don’t worry about it.

DrFunmisticGlow:
is this not glorified peppersoup thickened with cocoyam

Yam, not ede-anything.

Niok:
Not my favorite tho
A well made ofe onugbu is unbeatable

I mean. Ofe-nsala isn’t my favourite, either (I’d rather just have Point-and-Kill or any other normal pepper soup). But I see the value in it and why a lot of people love it so much. It’s not a soup I per-se particularly like but its quality can’t be denied. Beyond that it’s just personal preference.

Teddy0147:






The bitter truth is ibos are not among the three major tribe currently…. Let’s just wait for census…the ijaws are currently more than ibos

Okwia? Okay. If that’s the lie you want to peddle yourself (I say this as someone who’s related to some people with Bayelsa-Ijaw roots).

bammo:

What's wrong with you

Some kitchen secrets are best kept that way (you guys). Like it, don’t like it. There are some things you don’t tell without hesitance. And it’s not that a great chef doesn’t reveal at all (whatever they choose) but nsala has a certain significance that non-Igbo people might not understand as readily so whatever ingredients go into making it beyond what’s commonly known aren’t something people are going to shout about just for the sake of popularising the recipe even more.

I didn’t mean any of that in a mean, tribalistic way. I was literally just saying. An Ibadan woman (or man) can probably learn how to cook Anambra onugbu-egusi if they’re really sat down and taught but it’s challenging in any case because there’s a certain lock on it that it’s just preferred people with the direct heritage unlock and preserve like that until such a time that it might as well be more popular knowledge, and onugbu-anything (besides a sprinkling of it in, like, ukwa or okro/ogbono soup) is far from the easiest thing to cook. As you can appreciate, it’s quite hard. So tough that most people under the age of 45 don’t even bother with it. It’s super-hard that even a lot of people with Anambra blood who perform the sweetest (and ironically bitter-sweetest when it’s time for it) miracles in the kitchen otherwise won’t even go there. Hilda Baci and her mum probably can’t cook onugbu, either, and they’re amazing at everything they do cook.

Likewise, I wouldn’t argue with a half-Agoyin Togolese, half Yoruba-Togolese person about wanting to keep a certain lock on the baddest ewa-agoyin or Ibibio and afang soup because it’s their thing and was solely theirs before other people started knowing about, liking and eating it. And that goes for the owners of bubble-and-squeak as well. There are certain hacks that Cockney grandmas knew that generally aren’t super well-known to people outside that space, and that’s part of the magic of it. Hausa mallams and suya, likewise. Creole-dem and jambalaya/gumbo, ditto. Ndu-Ijebu and ikokore, Enugu-interior and okpa, Thais and their signature Thai green curry and so-on. People from a particular region of France and quintessential foie-gras. Italians and just-about anything to do with pasta and lasagne. I could go on forever. The point is there’s a general recipe that anyone can follow and get good results from so long as they’re capable of being versatile in the kitchen and following instructions, sure, and that one and all the personal variations (which are important, because cooking reflects individuality and it even should, sha; jollof rice is a prime example of that) can spread to more and more people but the people who really have it on original O.G.-lock have their niche ways coupled with their individual ones and preservation of that is likewise important. Equally-so.

It doesn’t really have to become this big tribal war and that’s not really what I was implying or getting at in the first place. You people just chose to read extra meaning into whar I said. So don’t think I’m tribalistic or anti-Yoruba because that ain’t it. It really ain’t and that’s just, like, not who I am. I’ll always defend fellow Igbos and requisite preservation when it comes to all sorts but that doesn’t mean I’m trying to stick the knife into everyone else. Not even a little bit. I’m probably the last person in the world who’d do that on a malicious note. Consciously or subconsciously.

Saddyquas:
Bananas indeed fulfill all the criteria for being berries, developing from a single ovary, having a soft skin, and a fleshy interior. It's intriguing how these criteria can lead to such varied classifications in the world of fruits.

.

lovediehatelive:


Any specific ingredient responsible for it

That would be telling. And I’m not going to, not this time. When it comes to stuff like this you’ve just got to put your faith in the people who cook it. Authentic nsala soup is not for the next Yoruba person to copy, try-as they might. Anyone who learns, wherever they’re from, can make a nice nsala soup (even if it’s just with chicken and not a catfish in sight) but there are certain hacks and niche ingredients that only Oguta/Aguleri-dem go-know about. But as far as general guidance goes it definitely never hurts to add okpei (dawadawa/iru-equivalent). Start with that if you’re not already adding it.

Maybe the Oguta, Awka and Asaba hacks will be spilled in time. You’re just going to have to watch that space.

Mrnairalandd:


You r a fool! Do they use goat brains for Nkwobi too? Jesus Christ! I still bought that shit thinking it is free of goat brains

lol. It’s actually funny watching you cry over this.

All sorts.

Saidfx:
It's not easy taking care of a very old sick person. It requires patient. Sadly they might not be able to practice in the uk again.

They’ll be lucky to stay in the UK at all after this, never mind go back to care.

MzFolake:
Care work can be frustrating especially when you're with a troublesome patient. These new carers just need to be careful.

Someone said those exact words literally two posts before you.

KillIgbohoN0W:
My teeth.

Nothing wey I never tear from chicken to condom to payint.

Ouch.

Mrnairalandd:


So many African countries used a newly made broomsticks for all sort of soups in Africa but we don’t have in Africa is bunch of human-eating barbaric animals called the Igbos using Goat brains(Disgusting) to make Isi Ewu(Spit on you Igbos)… You Igbos are truly clif Orji

Okay. Let tribalism be to your detriment and miss out on nkwobi and isi-ewu ngwo-ngwo. Even white people like nkwobi.

ahnie:

Do they cook egusi with egg yolks?
Wow this is my first hearing this update?

Yoruba egusi (Ondo-lite exceptions aside) is pathetic.

Who will say egusi isn’t an important traditional Igbo food in their absence of specialised egusi-binders (osu being the main one and a pure Igbo niche)? Is it the people who cook egusi with egg yolks and more tomato than ugu/uziza/okazi/onugbu/etc.?

pocohantas:


Osu is correct.
Osu/usu. It is not out of place for different Igbo dialects to use o/u or l/n interchangeably.

Okazi/ukazi.
Onugbu/olugbu

Both are correct. We call it OSU where I come from.

Exactly. Me, self, dey-use to osu and osu alone. I’d never heard of usu until now.

Oloki:
Still the same white stuff or they've modify it into cube?

Lol. No cube.

This is terrible.

What of your poor mother, for flip’s sake? You value Tinubu over her?

Okay. That’s good.

Nice.

Ijaya123:


I have more important things to attend to.
Hope the obsession with the Yorubas put food on your table.

lol. Classic cop-out. I told you to attend to more important things on your Friday night so just by saying that you’re indirectly siding with me all-the more. You just will not win with me. Give it up.

I’ve got some delicious ukwa on my table, ta. I even have oha that isn’t potentially ogbanje-ified. That’s the kind of food an eye for decent quality puts on your table. I definitely don’t need ewedu but you’re free to enjoy it all you want.

I just hope OP doesn’t have a spiritual wife in the mix as well. She’s not going to be happy.