₦airaland Forum

mariahAngel:
Jollof or jellof? ‘Cause you know they’re not mates right?

The difference being?

Jollof rice.

mariahAngel:
Where are you from?

I’m Igbo so that counts for something. I know what I’m talking about.

brownemmanuel43:
Lolsssss, are u telling me that a whole senatorial zone only breeds prostitutes?

Pretty much.

brownemmanuel43:
That means u don't know much about Owerri and beside u are not from Imo State.
3 zones in Imo, Owerri, Orlu and Okigwe
And if u come to Owerri u still have to differentiate it. Their is Owerri Nchi Ise and other places.
Do u know that Mbaise is under Owerri? Ngor Okpala, if u want to be specify u mention a particular area.
Was it not in the other thread that one idiot has shouting igbos this igbos that, but by the time I gave him details of what he doesn't know, he became queit.
Mind u I'm not an Owerri guy but I like being objective

I’m not a lone wolf in that my assertion and you know that very well.

It’s subjective, idealistic political correctness that will have you believe (at least on the face of it) that we’re all exactly alike and that each respective ethnic/tribal grouping has the same amount of good and bad people alike. Objectivity, on the other hand, will open your eyes to the maladaptive vices of most Imo state people in general and how the females no be good marriage material cha-cha.

The majority of Owere girls fall into prostitution almost by necessity. That’s a hard fact no matter how you spin it, no matter how non-biased and politically-correct you want to appear. Objectivity doesn’t always mean being neutral. Sometimes it means realistically entertaining strong opinions about one side because in reality not everything’s neutral and middle-ground.

The majority of typical Owere na Mbaise people are demons and the females (from the Owere axis at least) tend to be arrant whores. That’s a fact.

brownemmanuel43:
Sorry to ask u, which of the Owerri girls? Let me see if u truly know Owerri at all

All of them.

My dad’s one of the best cooks I know so I can’t relate to these anecdotes of fathers who are useless in the kitchen.

His pumpkin yam porridge na to die for. Very sweet indeed.

Puloc:
Your jollof rice is even expensive o. Mine is just noodles that I ate this morning and it's my friend that bought me. I jus got done with my final year project defense 5 days ago and am very broke right now.... Currently looking for a job to earn some living and pay my way. Thank you.

Message me in two days and I’ll see what I can do for you. Try your best to stay well until then.

I haven’t eaten anything but that’s because I’m on a (water) fast. I’m breaking it in the morning.

What did he think he stood to gain by assaulting a baby?

Mamzna:
This is getting too rampant

Indeed.

Castrates him and let him die a slow and painful death.

Probz:
There are even tastier options out there than either of those two (pork, goose, duck, etc.) but those meats tend to do better with our food when combined with a more common meat (chicken, turkey, beef, goat meat) to add a more characteristic flavour to it so that’s why I haven’t mentioned those more boujee meats separately.

But if you have access to those meats, add some of them to your stew, rice and okra soup (etc.) and thank me later. Try them in the following combinations:

For stews (normal stews) and jollof/fried rice-based dishes: goose, turkey and chicken/beef; duck, chicken, venison and goat meat; duck, chicken and goose; goose, duck and pork (not with fried rice).

For local stews (ofada/buka/ayamase): goose, turkey, venison and assorted cow parts (kpomo, shaki, etc.).

Homely okra soup (with ugu, uziza, ehuru and all the other Igbotic trimmings): either duck or (more preferably) goose, beef, (optional) turkey and (again, optionally, and only when goose is used in place of duck) assorted cow parts (shaki, etc.).

Boujee/seafood okra soup: duck, goat meat and chicken [and (optional) venison].

If you can source out respective feet of each or any of those meat/s (goose feet, chicken feet, cow feet, etc.), add them to the broth.

Additional tips: err more on the side of wings in the case of the birds (wings have more collagen and, hence, result in tastier stock) and try and use bone carcasses from these meats to produce pure stock and then cook the meat in it. The bones should preferably be oven-roasted and, where appropriate, coated in tomato paste - aka De Rica - before being cooked for stock, as doing this gives off more flavour). Emphasis on the “appropriate” as far as the tomato paste goes (e no be stock wey you wan use cook onugbu or ofe nsala that should have any form of tomato in it at all).

Also: try and cook the stock on low-medium heat and over a period of between 12 and 36 hours. The rationale behind using low-medium heat is that boiling stock water (i.e., all bones, no meat) produces something called scum at the top and that can ruin the thing if you’re not careful. You want to let it come to a roaring boil only when you finish cooking the stock water kpatakpata and you’re ready to add the actual meat flesh to cook.

.

You might find that useful if you have the time/resources.

We can still love these people from a distance but hitching-up with one of them is not the one.

spiralwedge:
No, I'm not.

I'm shaking my head at how shallow your comment is. How do you eat discriminating and looking down at other people simply because they are different from you?

I can't deal and avoid people like you. Smh

It’s not just about Abakaliki people being different. It’s just that some differences aren’t good or conducive to marriage.

Hey!!!! This is my village thickener. Akprata.

It's a thickener quite alright but its not meant for soups. It's only used for Abacha popularly known as African salad. Its what is used in thickening Abacha sauce.

There are there good thickeners you can use for soups. Like:

Ofor,

ukpor, ( we call it aruru)

Ede mkpacha ( the tiny cocoa yam)

Or the common achi but I don't like the consistency of achi. The three above are better. But Akprata is a no no for soups. in my village o. Don't know about other places.

Please, what soups can you use the likes of ukpor (aruru) as thickeners for other than egusi?

There are even tastier options out there than either of those two (pork, goose, duck, etc.) but those meats tend to do better with our food when combined with a more common meat (chicken, turkey, beef, goat meat) to add a more characteristic flavour to it so that’s why I haven’t mentioned those more boujee meats separately.

But if you have access to those meats, add some of them to your stews, rice and okra soup (etc.) and thank me later. Try them in the following combinations:

For stews (normal stews) and jollof/fried rice-based dishes: goose, turkey and chicken/beef; duck, chicken, venison and goat meat; duck, chicken and goose; goose, duck and pork (not with fried rice).

For local stews (ofada/buka/ayamase): goose, turkey, venison and assorted cow parts (kpomo, shaki, etc.).

Homely okra soup (with ugu, uziza, ehuru and all the other Igbotic trimmings): either duck or (more preferably) goose, beef, (optional) turkey and (again, optionally, and only when goose is used in place of duck) assorted cow parts (shaki, etc.).

Boujee/seafood okra soup: duck, goat meat and chicken [and (optional) venison].

If you can source out respective feet of each or any of those meat/s (goose feet, chicken feet, cow feet, etc.), add them to the broth.

Additional tips: err more on the side of wings in the case of the birds (wings have more collagen and, hence, result in tastier stock) and try and use bone carcasses from these meats to produce pure stock and then cook the meat in it. The bones should preferably be oven-roasted and, where appropriate, coated in tomato paste - aka De Rica - before being cooked for stock, as doing this gives off more flavour). Emphasis on the “appropriate” as far as the tomato paste goes (e no be stock wey you wan use cook onugbu or ofe nsala that should have any form of tomato in it at all).

Also: try and cook the stock on low-medium heat and over a period of between 12 and 36 hours. The rationale behind using low-medium heat is that boiling stock water (i.e., all bones, no meat) produces something called scum at the top and that can ruin the thing if you’re not careful. You want to let it come to a roaring boil only when you finish cooking the stock water kpatakpata and you’re ready to add the actual meat flesh to cook.

Which of these two standard meats do you normally gravitate to for your stews - chicken or turkey?

MufasaLion:
My love for Igbo women is immeasurable.

Good on you, dude. Just stay away from the undesirables (Owere girls are on that table as well) and you’ll be fine.

spiralwedge:
Smh

No offence intended (assuming you’re from Ebonyi State).

Dagger111:
Abacha means nonsense in yoruba.

Doesn’t stop them flocking up in herds to eat it and add hot roundabout additions.

Hezmatosky:
Yoruba has the worst kind of food in Nigeria. But they have the best party entertainment when it comes to food. Their meat okpocious!

Pretty much. Ondo and Ekiti people are pretty skilled when it comes to cooking (starting with pounded yam and egusi - they cook theirs almost the same way Igbos tend to like theirs), though. Other Yorubas not so much. For the rest their culinary expertise are their takes on rice, moi-moi (just about), akara, party chops (including chin-chin and puff-puff), asaro when it’s not too oily and just stuff like that but those foods are just general Nigerian foods anyway (individual regions/ethnic groups have somewhat different takes on jollof rice and generalised yam porridge but not a huge deal) and when it comes to their soups they just don’t have much. They’re definitely good at what they’re good at but overall Igbos are far ahead when it comes to food.

I don’t think I mentioned how peng efo riro was the other time (a soup I class as quite Ekiti-ish anyway) but that too as far as delicacies go. I really like it.

luizkyworld:
What's so special about yoruba girl eating igbo food? Igbos & hausas eat amala without making noise

Yoruba and Edo native foods aren’t really that brilliant compared to Igbo food (with Hausa food being even worse with the exception of kilishi and suya, assuming those staples are even Hausa per se). Everyone knows that Igbo food is more sought-for among Nigerians across all corners. Just face it. No other ethnic group in Nigeria has as much variety as Igbos as far as food goes.

Don’t get me wrong about Yorubas though (in any case these people are some of our closest family friends so I’m not just shading them for the sake of ignorant, tribalistic shading). Like I said nearer the bottom of this thread they’re pretty darn good at what they’re good at (party/owambe jollof being one of them, but even that’s kind of losing its touch) and they’re far from the worst overall but their soups outside certain regions are nowhere to be seen or identified with. Only Ondo/Ekiti/interior Osun stuff and efo riro are of any real merit. The rest is just hogwash next to ofe onugbu/okazi/nsala and I feel like they all know that deep down.

Doesn’t mean I won’t entertain abula (so long as the ewedu component looks at least somewhat palatable) but the average conc.-conc. eastern Igbo wouldn’t want to touch that stuff with a bargepole.

Hndrrxxx:
Igbo people that took pride in eating smelly rotten FUFU what's so special about their delicacies

At least we’re not the ones who take pride in eating green hydraulic waste in the name of soup (aka ewedu).

Ondo na Ekiti people dey try wello (and possibly Osun) but every other state in Yorubaland aren’t that great as far as food goes generally. The only things they can nail are rice, akara and moi-moi (kind of) and those foods aren’t even purely theirs.

Blitz888:
You're asking if I have ever eaten my own native delicacy?

Please, ensure you do justice to that ugba!

Enugu has the best Abacha and okpa.

I am an Anambrarian though!

Anambra state in general is very useless when it comes to okpa and abacha. The only place I know of in Anambra that can get it right is Awka and that’s because ndi Oka are actually Waawa-lite people (as refined as they are compared to Enugu Waawa people).

Wetin concern Ihilia and Nnewi with correct African salad?

Lex1:
If you have teasted the two before then you know that there is a difference between the two. Yoruba own is prepared in form of a stew, thick but you can still sip the pottage, while the Igbo own is more or less yam and oil boiled together, you just eat the yam and that it. Some use Asaro to eat eba in Yoruba context but you can't try that with the Igbo own.
I hope you now have clue.

Not necessarily all the time. There’s something called pumpkin yam porridge, which is more akin to the Yoruba asaro but more appropriately ‘oiled and peppered’ (Igbos know how to season in moderation, unlike ndi ofe mmanu).

Turkey oil still dey popular for Naija?

Gbawe:
Pathetic idiot. Why don't you just speak for your own ethnic group alone instead of peddling your own warped stereotype about others you know nothing about and remain always ready to disrespect and malign?

You know damn well that there’s an element of truth in what the OP’s saying. There’s no shade intentionally directed to either side as far as I can tell. It’s just intended to be a fairly accurate comparative descriptor of both ethnic groups.

And by that I mean your go-to oils for non-soup/ofe dishes (i.e., stews/jollof rice, meat pie, etc.). Is it the standard groundnut oil or do you use more characteristically neutral vegetable oils (e.g., canola, sunflower)?

What was the point even paying for that?

ofiko123:
Will COVID-19 ever end in Nigeria??

Covid barely concerns Nigeria. It’s been ten times worse in other parts of the world.