₦airaland Forum

Osani (Ose Ani)

descarado:
You see your life

They smell bad but put them in a dish, lovely
Except usa and European countries, I have researched, all countries of the world have one stinky fermented something they use to make their signature traditional cuisines.

Those things saved us from covid 19.

Hahahah nigga confess

Blake755:
Omo chaii

Wait e be like you really never try flat ogiri when them scatter for palm oil rice o

Hahahababab

Omo go get girlfriend Sharp Sharp

Danisaint112:
You no Sabi anything. Egusi of all soup. Has an Anambra woman that really knows how to cook prepared Egusi soup for you before?

It's just like Ofe nsala (White soup) if an imo woman prepares it for you, you will hate it. But if a born and bred neat Anambra woman does you will remit your wristswatch without regret for third plate.

E reach like that ??😀😀😀

descarado:
Hahahaaaa
I hate the smell too.
I hate okpei smell
I hate iru smell.
Let me take it international.
I hate Japanese misu smell.
But guess what?
What you get from those fermented smelly products, your fish and meat will never give you that healthwise.
They are the most healthy stuff one can eat. The sweet things of this world are not good for our health
But you see these stinky stuffs, they will keep you out of the doctors office.
Trust me on this.

I'm even looking for the real ogiri where I am, I can't see. See life

Leave am let him be forming ajebor.

Flat ogiri that Yoruba women sell that one that use to be like egusi.

My mom never Miss to out it inside palm oil rice then.

Guy Omo abeg I just wish one can rewind life

Ofe Osumada – Osumada Soup

Blake755:
I hate that ogiri pass anything the smell but when i ate food cooked with it i didn't believe it 😂😂😂😂

See you.

If them use that flat ogiri when Yoruba people dey sell cook red oil rice for you man you must kwere

saintfieldcastro:
Mbaise, Mbano and Mbieri people of Imos state have the crown for preparing all varieties of soup both indigenous and foreign. From Afang, Onugbu, Nsala, Ofe Owerri etc. One love to Igbo nation.
Igbo Amaka!

Anambra mother might not get rice well or other food but you see soups Omo no play o

descarado:
So many don't know that abacha has a particular texture when you eat it. I never buy abacha from sellers. Forget the garnishing. People are there for the garnishing not the taste of abacha itself. And they use potash. Which makes o e end up with upset stomach. I dare not patronise them. My abacha must be made with ngù and from hands I know and trust.

This is a valid point I think I will try home made abacha again once more .

Because I was totally confused about what I spent my money on that made me loose interest.

Sometimes when I'm hungry in the afternoon I just but that road side beans they gwo like abacha I feel it's better

Ofe Ujuju – Ujuju Soup

descarado:
Really?

I don't know it can purge. I don't like the smell.
And it's too oily.

Hahahaha

If egusi do you something you go beg God

APOPTOSIS:
I ask because my phone is 200megapixel but I doubt its 200megapixel can yield such.
I may graduate to 300megapixel

I swear.

The camera is really good I must confess

descarado:
Not really a huge fan. Occasionally yes. My worst soup is egwusi. I can only eat with ogbono combined.

Tahhhhhhh me and egusi mba.

That soup Sabi purge person.

E go just disgrace you when you dey with important people

descarado:
There are diff ways to make abacha.
I prefer the way my folks make abacha than the popular one that is everywhere.

It's called abacha anambra. U use ncha made with ogiri as your base. We don't use stockfish rather dry meat or dry mangala fish. The ncha is made with loads of crayfish. That is the abacha we serve in laws anytime there is a gathering and believe me, not anybody know how to prepare such abacha. Yours truly can't. I only eat it whenever I go to the village. Oil used is always fresh oil.
Serve with palmwine. If you eat this with igwurube, you will be in heaven

There is one my mom used to gwo with Ncha then inside mortar.

The thing is many abacha sellers sell dried abacha and I don't like dried food .

Even to the point one was selling Abacha jellof completely made me hate it , and what pains me the most is that some will add akidi

. Ofe Akpalata – Akpalata Soup

Also known as mahogany soup

APOPTOSIS:
@OP@Uyomiya
What Camera took this picture?

I asked thi exact question on Twitter the original owner of the pic .

Guy I no sure say na phone maybe na mini Canon camera

descarado:
This is my best soup.

Mine is ogbono

Ofe Mpoto – Mpoto Soup

descarado:
Nope.

It's not from the family of beans

We learn everyday.

Thank you

Morbeta11:
Make I scatter table ...

One woman for Owerri just make me hate abacha completely.

I fit eat the fish and kpomo

Ofe Ukpo – Ukpo Soup

Ofe Achi

descarado:
Okpa which is bambara nut is not from the family of beans. They don't have anything in common.

Really?

I thought it was kind of some special beans

9jahotblog:
it’s still beans and some other ingredients that was used to prepared it. It can be eat with pap .

Very correct

Ofe Elo – Mushroom Soup

Ofe Okazi is an Igbo soup made from the okazi leave and ugu . This delicious meal can be prepared in different ways depending on the state, while some prefer to use both ugu leave and okazi leave in preparing the soup, some prefer to use just the okazi leave. which ever way the okazi soup is prepared it can not be called okazi if the okazi leave is not used in the preparation. okazi is prepared with assorted fish, meat, spices and a soup thickener which can be either ofor, achi or ede.

Ofe Owerri is one of the most popular soup of the Igbo people and the expensive too. Ofe Owerri is more peculiar to the owerri people where it got it name from, ofe owerri is made with assorted meat like cow meat, snails, dried fish, stock fish etc.

Ofe Akwu is a very popular soup of Igbo people of South Eastern and south southern parts of Nigeria. In the South Eastern parts of Nigeria, ofe akwu is used mainly as stew and eaten with white rice while our brothers at the other side of the river niger commonly eat ofe akwu which they also refer as banga soup can be taken with various fufu recipes such as, Starch, Pounded Yam, Semolina, Garri and Cassava Fufu.

Ofe Nsala is a very mouth-watering white soup indigenous to the people of Eastern and Riverline areas of Nigeria. ofe nsala is very a tasty and quite easy to make, ofe nsala is mainly prepared for nursing mothers although its open to every one, this delicacy is traditionally made without the use of palm oil as compared to other Igbo soups that require red palm oil as one of its main ingredients. The total absence of the palm oil is what makes this dish so appealing to new mothers.

Ofe Onugbu is a popular soup of Igbo tribe of Eastern Nigeria. although Ofe Onugbu cut across the entire Igbo land, it is more peculiar to the Igbo people of Anambra and Enugu State. Onugbu is the Igbo word for Bitter-leaf, although the name of the soup is bitter leaf soup, the soup itself is not bitter at all because the leaf must be thoroughly washed to get rid of the bitterness before it is used.

Oha soup is considered to be one of the best representatives of food in the Igbo culture. Many Nigerians believe that this soup was created by their tribe, but the origins of this soup are still connected with Igbo. The Oha soup is mainly served with Fufu, the soup contains many meat and fishes to make look richer, its a must eat to say.

Achicha is one of the local food prepared by Enugu people, Achicha which is made of dry cocoyam can be prepared with fresh akidi, or fio fio, achicha can also be prepared alone with just scent leaf. Achicha is loved by both people of Enugu state and visitor’s and mostly prepared by the people of Awgu, Nsukka and Ezeagu of Enugu state.