₦airaland Forum

wink2015:
Majority of Igbos are CATHOLICAN by religion.

Someone out there would question the viability of such a consideration.

It would be challenging for the Israeli to consider them jews.

Ethiopians and Eritreans have been fighting for similar recognization but without success.

I do not see the Israeli considering them as that would be adding more troubles to their already problematic encounter with the palestinian and other angry arabs in the middle east.

That bit about most Igbos being Catholic by origin isn’t quite true. There might be a much greater proportion of Catholic Igbos than with other ethnic groups (that much is for sure) but states like Abia have always, always been more Pentecostal (or at least Methodist)-than-Catholic-leaning. Enugu State’s kind of similar (I feel like the Protestant:Catholic ratio there is similar to what it is in Ondo or Lagos State). Anambra’s half-Anglican, half-Catholic by roots. It’s really only Imo State that ‘boasts’ of the majority of its indigenes being christened Catholic and even Imolites are dropping their Catholic nonsense for Pentecostal.

Nothing concerns Aba and Mbaise people with this type of Igbo discourse. Nothing at all.

There’s a possibility that people from certain parts of Anambra and Delta Igbo did, indeed, descend from Jews (or the other way around). The fact that there’s no unassailable evidence to prove it yet doesn’t mean it mightn’t be the case (Igbo history’s been mostly wiped out and until things are retrieved and ancient practices fully unlocked and revealed, anecdotes are the one thing we do have to go off and there’s no harm in indulging them).

But yeah. This conversation has literally nothing to do with southern Igbos (Imo and Abia state people) so those Igbos should automatically remove themselves from these conversations. This is one that only the Eri/Nri-descended Igbos should find out between themselves.

Has anyone ever tried the following tip: boiling ujuju (water) leaves, blending them and adding to the soup?

Mercychen:
I'm not saying it hasn't been used. Of course people try new things every day. Some have even used sugar in soups.
so nothing new or impossible. Reason I said go and try it already.

Oh... You're a "shef". Hm. Now I see where the spirit of experimentation is coming from.

Not a professional chef but let’s just say I’m above-average.

Maybe not but cooking’s a life skill that everyone should have regardless. You can’t be relying on outside-food all the time regardless.

Mercychen:
And who are the you people?

I don't know Why you're still here arguing instead of trying it out and letting us know the outcome of the disastrous recipe.

Women are advising you on the right thing to do you're forming chief "shef".

Different spices for different food types. You can't say it can be used in all dishes. That would be like saying you can use cloves, ( kananfiri) in stew and soups.

Continue.

I tried the recipe and it banged, by the way. What was so disastrous about it?

Mercychen:
And who are the you people?

I don't know Why you're still here arguing instead of trying it out and letting us know the outcome of the disastrous recipe.

Women are advising you on the right thing to do you're forming chief "shef".

Different spices for different food types. You can't say it can be used in all dishes. That would be like saying you can use cloves, ( kananfiri) in stew and soups.

Continue.

Gender has nothing to do with cooking ability when you’ve cooked and cooked for years and have lived in the civilised world. I actually am something of a chef so you can’t come and tell me that I don’t know anything about how to cook just because I’m male.

And if you deep Anambra and Enugu cuisine enough you’ll know that ehuru goes in all sorts. Even rice. Me starting this thread was in response to the uncertainty that a lot of people seem to have about using certain ‘local’ ingredients in certain forms of jollof/jellof rice but don’t think that because you haven’t heard of certain food additions means that it hasn’t ever been done.

mariahAngel:
I reckon nchuanwu as Nigerian basil.
What do you think it should be called?
And, nchuanwu and bay leaves together in jollof? Won't that be like a clash of flavours?

Seriously, I don't know why I'm fond of you. Could be because you're odd...in a child-like way

If I may ask;
Are you Igbo?
Do you like to cook?

That person was obviously being sarcastic when they mentioned nchaunwu and bay leaves together.

Preciousppearl:
maybe u are mistaking the seed nut meg with ehuru(African nutmeg)... The seed nutmeg is used in baking and it also gives the jollof rice a nice taste and aroma while ehuru is used for native rice and other traditional dishes. U can get the the seed nutmeg at baking shops or those who sell spices #100 or little bit more.u just need to grate in little to get your desired taste.

Abeg, I’m not mistaking ehuru with normal nutmeg.

Why is it so hard for you people to understand that pepper soup isn’t the only food you can use CALABASH nutmeg for?

Lockdown wasn’t needed in Nigeria. Covid was never that rampant in Naija.

You’re confusing CBD with THC.

ivolt:
Drug users are always truthful and would never lie about their actions or possessions.


Your logic is impeccable.
If the police doesn't arrest construction workers with lead pipes why would they bother an innocent person with lead bullets?

Show me proof that CBD is psychoactive.

https://r.search.yahoo.com/_ylt=A0geKLzT_WdhM_AAPl9x.9w4;_ylu=Y29sbwNiZjEEcG9zAzEEdnRpZAMEc2VjA3Nj/RV=2/RE=1634233939/RO=10/RU=https%3a%2f%2fcbdsky.com%2fis-cbd-non-psychoactive%2f%23%3a~%3atext%3dCBD%2520does%2520not%2520carry%2520psychoactive%2520traits%2520per%2520se%252C%2cthat%2520modulate%2520the%2520work%2520of%2520the%2520immune%2520system./RK=2/RS=mLTDwfg6dofdpZTzdYitegm15mo-

https://www.projectcbd.org/science/cbd-really-non-psychoactive

https://tanasi.com/blog/is-cbd-psychoactive/

https://www.thegrowthop.com/wellness/fact-check-is-weeds-cbd-psychoactive-or-not

https://www.zambeza.com/blog-why-is-thc-psychoactive-and-cbd-is-not-n113



CBD is not going to get you high. It’s a medicine. Get that into your thick head.

ivolt:
He caused his own problem.
What is a drug addict doing in UAE?

If you bothered to actually read the article you’d know that that CBD oil wasn’t his and CBD is nothing more than a medicine anyway. Papers and other manufactured products made from hemp are in the same boat and if you’re not going to imprison someone over a table or notebook you shouldn’t be prosecuting them over CBD either.

Only people who don’t know anything about what CBD really is (or who do know but choose to push the hysterical agenda for their own reasons) lump it in with actual marijuana.

CBD is not psychoactive and it’s not illicit. It’s a plant that doesn’t do anything except provide medicinal and protective effects.

mariahAngel:
What you're going for is not jollof rice, but native rice - it can also be called village rice - which has its own distinct flavour.
It doesn't have to, neither does it need to compete with jollof rice.
For your ingredients, you'd want to go for dried spices, including crayfish and dried fish, then finish off with basil leaves (nchuanwu).

The thing is this jollof rice I have in mind is more like an amalgamation of the two types. It might not be as prototypical as the standard jollof-and-chicken/party type but it’s not intended to be flat-out concoction rice, either (otherwise I wouldn’t even be using turkey but cow meat/dried fish alone). It might be more akin to jellof than jollof but it’s not straight-up village concoction rice. Far from it.

By the way, here’s the recipe I’m using for this particular take on jollof rice: (I can’t be bothered to list exact measurements so just tailor the quantities of all these ingredients to your needs)

Torotoro (turkey), goat meat and (optional) beef
Knorr cubes (regular beef flavour, not chicken)
Ehuru
Fresh plum tomatoes
Onions (ideally white for frying/caramelising, red for blending)
Tomato paste
Red tatashe peppers
Scotch bonnet peppers (red or, for the more local, yellow)
Plantain leaves
Ground Cameroon pepper (ground ose Nsukka/Cameroon)
Pot and pan (the pot can be aluminium, cast-iron, stainless-steel or even non-stick but it’s definitely better if the pan’s cast-iron)
Groundnut oil
Palm oil (preferably bleached)

Optional: goose (meat/carcass), goose fat, feet (of either cow or goose), goose/turkey giblets (neck, gizzard, etc.) and goose liver. Onion powder is also optional.

Steps

Optional

If you’re fortunate enough to get your hands on a goose carcass, roast the bones in the oven for 2 to 3 hours, coat them with very strong/thick tomato paste and put them in a pot (add water or beef stock, enough to cover the contents of the pot). Cook them for anywhere between 12 and 36 hours on the lowest possible heat.

If you’re just using goose meat, cook it before the turkey, et cetera, and fry the giblets in goose fat (to eventually be served either as a side-dish or applied topically to the rice) and make sure you brine your goose in water and (preferably kosher) salt before you get to cooking (this applies to turkey as well but I’ll touch on that in the main recipe).

Main

If you’re just proceeding as normal, marinate the meats with the Knorr cubes (make sure they’re not chicken-flavoured) and (in the case of beef/goat, ground Cameroon pepper) for no less than 15 minutes. Brine the turkey in saltwater for a bit.

Then add the meats to a pot and let them cook (maybe not all at the same time but you get the drift).

Remove the meat and fry at least some in groundnut oil (this oil will be used to fry the stew so it’d be better if the oil has a bit of flavour added) with an onion (preferably white). When it burns, take it out from the pot but don’t throw it away. Fry another onion on very low heat until it similarly burns. Remove the chunks of onion (you might want to slice this onion into big-ish slices so it’s less awkward to remove) but (again) don’t discard.

Wash, cut, de-seed and ‘de-membrane’ the tatashe and fresh tomatoes. Cut the red onions into big chunks. Boil them in the meat stock for some minutes before roasting them in the oven (if you have goose fat, apply it topically to the vegetables before they go in the oven) for 45 minutes to an hour, or until you start to see (a very moderate degree of) charring. Blend or grind alongside the burnt and caramelised onion with a mortar and pestle (if you want crayfish in this rice, now’s the time to add it).

Break the ehuru seeds open and toast them in a cast-iron pan (or any pan if you really can’t get ahold of a cast-iron one) for a few minutes. Grind with a dry mill or so.

Add an onion (or two onions) to the stew/caramelised-onion oil, add bleached palm oil (if you’re using it) and fry with the ground ehuru for a couple of minutes.

Mix some tomato paste (ideally one that isn’t as strong as what would’ve been used to coat the goose bones if you followed that step, so Gino and Tasty Tom would be good options) with water or a bit of stock. Add it alongside the toma.-pep. purée and fry until the stew sweetens (if you can’t tell when that’ll be, you have no business cooking jollof anyway).

Wash the rice with salt and cold water and (optionally) toast it in a cast-iron pan for two or three minutes (preferably with meat/goose fat).

Reserve some of the stew (you might not be needing all of it, at least not all at once), drain out some excess oil and mix the rice with the stew, adding stock afterwards to level-up (the rice should still be very hard to break with your fingernails, if at all possible, and the liquid:rice ratio shouldn’t be more than 3:2).

Use plantain leaves (or, in their absence, aluminium or parchment papers, or nothing sef since it’s not a must to have the lid bottom covered) to line the lid, let the contents of the pot come to a boil and then reduce the heat right away to low (if you have a gas burner, use 2 out of 6). Cook until done (and don’t be afraid to let it burn at the bottom because this is where flavour also comes from, no matter what some people say). If the rice isn’t completely cooked (or cooked to your satisfaction generally) by the time the water’s dried up, reduce the heat to the very lowest and keep steaming it until it is soft enough.

Line a plate with plantain leaves (if you can), add the rice and eat with meat and whatever other side-dishes you have in mind (steamed green vegetables are a good addition).

(You can also add runner beans to the mix. for this particular form of jollof rice.)

pocohantas:
True. You can try it and let us know how it goes. New recipes are created everyday.

Will do, dear.

Franzinni:
smoke all you want man I don't give a minute. I am just sharing my experience to those who don't smoke, you are not missing anything all these weed heads are just that, weed heads !!! Peace

Is that why half of the world (some of them doctors and esteemed celebrities) kush up on a regular? Are they all useless potheads who aren’t going anywhere in life?

Buckeyemedia1:
Oyibo man that told you weed isn’t good has legalized it, black man Mumu will still be living in the 19th century? It is Morroco’s National leaf, Fela has advised it in his life time, even Bob Marley, Bill Clinton said he smoked but he did not inhale, Barack Obama has confirmed he is a kaya man, it is not for everyone, please remain in the dark age.

Even Rihanna blazes up fairly regularly and she loves it. That’s probably why her music is so dope in the first place.

Franzinni:
I used to smoke and I can tell you smoking weed is a horrible thing ... very horrible..

It will make you feel lost, you will begin to fall back in life, if you procrastinate, you will just be comatose.

It will give you anxiety which you will need to smoke to calm down and the cycle repeats

It is a gateway drug to hard drugs which are in the country now like CRACK and cocaine..and once you taste them you will do anything ....anything to get another high, you will sell your mother to get high.

I was pro weed for the longest of time but I now know better ..It almost ruined my life.

Weed wasn’t for you then. Admit that and keep it pushing. Not everyone will have the same experience as you.

People will be here to abuse and get addicted to anything and so you can bring that up as an anomaly whether you dey talk kush, owambe rice or money. Should the fact that some Nnewi brothers use their mothers for blood-money rituals mean that no one should touch money again?

The only reason certain people who smoke weed start raving is because unregulated THC without enough CBD (the real magic of marijuana) and probably other illicit substances mixed in for good measure can exacerbate problems in those predisposed (or anyone in the short-term). That would be solved if weed was legalised. The reasons people spout as justification for the illegalisation of weed are because the damn thing’s illegal in the first place.

Blaze away, kids. Hit me up in Awka this December if you wan yarn and eat nkwobi and fried rice over a fat spliff of kush.

Moreover a lot of people cook jollof with other soup-like ingredients (crayfish is the prime example) but those people still have the intent of cooking jollof (or at least jellof) rice, not pepper soup and not ofe egusi. Curry and thyme aren’t the only ingredients you can use to season rice surely.

Mercychen:
If you're bent on having that pepper soup flavor, I'll suggest you use uziza seed. It has a stronger flavor than ehuru.

I’m not really looking for the rice to have a strong pepper soup flavour. I never said that. Ever.

I just wasn’t sure if ehuru was a good ingredient for the type of jollof/jellof rice I’m talking about (either concoction rice or more typical jollof that’s also cooked with palm oil or at least earthy/non-chicken meats - aka turkey/goat meat). Some people even use ehuru in baking and I doubt those people have the intention of turning their banana bread or kpuff-kpuff to Point & Kill.

Ehuru might be most associated with pepper soup but I really don’t think it’s the only food you can use it to cook with.

Mercychen:
Na pepper soup you wan cook or rice?

I heard ehuru has a place in certain types of jollof. The type cooked with turkey/goat meat more specifically. Not to talk of palm-oil/concoction jellof.

sammirano3:
firstly, its a mans world, if you are a Christain, submission was discussed exhaustively in the Great book. Utimately, a woman is designed not to compete with aman.

Nah. If you subscribe to that mentality you’d have to say it’s a white man’s world but that’s not true either. These are all post-colonial lies from the pit of helll.

DMerciful:
Do you know the age range of those guys that mostly bash women? They might be 18 or less so using a faceless forum to judge the behavior of Nigerian men is ludicrous! No Southern matured man will make such comment, we respect women and mostly we respect our mum. Aboki made that comment so let it remain with Aboki.

Like I said I'm beginning to notice her meaning this is not the first!

We’re talking about men, not boys. Kids are irrelevant as far as this conversation goes so I don’t know why you made a point about 16-to-18-year-old baby boys being more likely to hit their little girlfriends. This is a husband-and-wife situation, not a boyfriend-and-girlfriend one.

Misogyny is rampant across southern Nigeria as well (a known fact) so what are you even talking about?

I hope they find the guy still.

I thought Umuahia didn’t really have many Catholics.

.

theForth:
At least we both agree that it's women duty to cook.

No. If you’re past the age of 17/20 and you can’t cook at least a handful of decent meals you’re not okay. Cooking shouldn’t always rest on the woman’s shoulders.

Plus if some of the people you’re inviting to come and eat na the bachelor/student kind, they’ll either have limited resources to buy food from time to time (being a student isn’t cheap and everyone in the world knows that) or they just won’t know how to cook that well generally (bachelors aren’t always blessed in the kitchen). So of course they’re going to jump at the first opportunity to chop better-prepared food that hasn’t been made on a 2-Naira budget. And there ain’t nothing wrong with that. No be Bible don tell us to feed the hungry well?

Kobojunkie:
Leaving half- finished or unfinished food. I would rather a person asks for a doggy bag or something but not waste it.

100% agreed. I’d rather someone asked me for three plates of rice than have a third of it go to waste because it takes a lot of time and money to cook in the first place.