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.

pansophist:


How does it benefit the antelope that humans find its meat to be delicious?

It doesn’t. But it’s a dog-eat-dog world. So shut up.

pansophist:
Damn, antelope being so innocent and harmless, is on the menu of every predator including humans, but a tiger than is a killer by nature, harmful, and is not innocent, is not on everyone's menu and even respected for its brutality.

The national animal of India is a tiger, while the leopard is the national animal or Pakistan, Afghanistan, Somalia and Rwanda. China is dragon and Russia is a bear. Bulgaria is a lion

Infact the more dangerous the animal is, the likelihood it will be respected and a national treasure. That's life. There is almost no country with a prey animal as it's national symbol. Nigeria and the US is an eagle, an equally dangerous bird.

An antelope that offended no one and just want to live, is the target of every other dangerous animals. In life don't be a prey, e get why.

Have you got any idea how sweet antelope meat is?

Rexymania:
25 euros? Man that's a lot of money

Is it?

Yeah, alright.

Natbrowny:
The only major difference in nutrition is that green apples have almost twice as much vitamin A than red apples

The point is they’re both healthy. So’s udala.

YellowbaMoslem:
Even as a Yoruba, i agree with her.

I regret Voting for Tinubu because of tribalism.

You did what?

Nicepoker:
Efik and Ibibio. Calabar is a state capital. Akwaibom is a state.

You know what’s meant.

LooneyLester:
Raping an unknown girl in midst of a lonely street at 10:45pm
Na konji hold me that day

So this is the kind of person you are, yeah?

LooneyLester:
She's autistic



I've saw her medical records at the John Hopkins

Even if that was the case, do you know the kind of trouble you’d be in for revealing someone’s confidential medical information?

Looney indeed.

Johnjustice:
Some people are classy introverted.

That woman is classy as hell. I love Nnaji.

We4all:
It could also be deeper than it appears; like she has some sort of complex and can't stand people with certain personalities.

Or … maybe she’s just a bit of an introvert.

mariahAngel:


How long have you been on nairaland?
I kinda feel you've been here longer than your moniker states.

Also, are you a chef, a cook, or just a food enthusiast?

Well, you felt wrong. Faridaije was around during 2017/18 and I was more active then than now. I had another account some years before making this one but either I got locked out or it just didn’t work anymore. In any case, my post-count on that one was about 2 at most. No doubt I lurked for a couple of years before I made this account (Probz just comes from Waves and Mr Probz; the song was a jam) but lurking does not* equate active membership.

I’m pretty reserved about my personal business but I’m definitely someone who likes to cook. Just not a chef. I know someone’s got to do it but I like to move at my own pace and kinda encourage others to do the same so shouting at people in the kitchen and bossing them around like Gordon Ramsay (the total prick) wouldn’t be my thing. I’d only raise my voice at someone if they actually pissed me off on a personal level. Not because they didn’t marinate the confit for long enough or wash the onugbu to perfection. I’m not like that or that sort of person. I don’t cook for the world like that and I don’t like bossing people about so I couldn’t be a chef even if I really wanted to. And I don’t. I’m fundamentally humble and also low-key.

I come from a family of good cooks, also, so a lot of it’s just genetic. You can’t choose or just cherry-pick what you inherit from your bloodline on either side either way but at least some of it will be to your advantage. Plus Igbos who know how to cook are just bad-ass in the kitchen, period. We get food and we get skill. Even us dudes (the ones who are serious about cooking).

ForChrist1:


Yes her. She had multiple monikers like 2morogobeta, faridaije etc.
Thanks

It’s been a while but I’ll do some looking into. I’m very sure she’s still knocking around somewhere but I ain’t spoken to her in at least 5 years.

ForChrist1:


Hi Probz, when last did you hear from that lady faridaije? Thanks

The one with really bad OCD?

crowther15:


Truth be told, the SS and SE cook egusi better than us. They make them in varieties over there. However, Yoruba too are also trying their best with few different version.

Again, Ondo and Ekiti people (and the peripheral borders adjacent to Osun, yada-yada) are somewhat exempt from these generalisations. I’ll always defend them when it comes to having variety of food, because they do. And if any state outside Anambra, Akwa Ibom and Benue is known for pounded yam and egusi as a combo, it’s Ekiti. It’s even a breakfast staple for them. So I try and leave eastern Yorubas out of it when it comes to the whole “Yorubas no-get soup” argument. I’m very aware those two states do it much better than the rest, and Osun does well (not just “tries”) when it comes to egusi, too. They do well. So, again, I don’t want to generalise when it comes to making good egusi because that’s actually quite a general thing. Egusi is a very important seed in Igboland, it’s very important in Benue, in much of the south-south and some of the eastern SW, and that’s just what we know generally about Nigerian egusi, in all its variations.

I’d multi-quote but y’know. Nairaland doesn’t have that option.

crowther15:


Funny enough, Yoruba does not really have soup. This is what makes Nigeria a special country. The SE and SS have variety of soups, but we don't have except ewedu, gbegiri... However, there are some soups that are unique soups that are special to some villages, but they're not known in the city.

Ondo soups being better-known to the rest of the country wouldn’t be a bad thing. But until Ibadan and Ijebu-Ode people learn to cook egusi with onugbu, they’ve still got a long, long way to go.