Kobojunkie:
That part na puzzle to me and I would appreciate answers from someone who is informed as to what and why.

[sup][/sup]

Kobojunkie:
I don't believe the nonsense idea that the kitchen belongs to only those of a certain gender. Instead, anyone can cook and if I can make my family a delicious meal to enjoy, that matters more than anything else.

Okay o

Mariangeles:


You mean it doesn't unwrap while cooking and gets tough too? I never knew that.

Know now

Kobojunkie:
Shey you said your sister made the meal. Abeg give her phone make she tell us real deal as far as the meal so we can know how to adapt the recipe and stuff..

Meet her Facebook

Mariangeles:


Kobo, kuku say you want to cook asaro.

When it comes to Akwa/Cross cuisines, periwinkles cannot be substituted when the recipe calls for it, otherwise, it is not considered as the real deal.

By the way, you have finished the guy with questions.

See me see wahala oh

Kobojunkie:
What has any of this to do with the wife abeg!

You no go allow am for kitchen

Kobojunkie:
What is the Asian alternative called please? The recipe may be easy to find online.

Also, any idea what achala is called in English abeg? I remember enjoying that soup too back in the day.

I pity your wife

Kobojunkie:
What other time would that be?

Next week

Kobojunkie:
Are you saying that wateryam is hard, and nothing like yam?

I am beginning to loose interest.

Some other time you will know beta

Kobojunkie:
Look... do you even want us to be able to replicate this dish at all?

Forget the dish bro
Abi you b chef

Kobojunkie:
them what, the leaves?

The yams
The starch
Leafs no get strength na

Kobojunkie:
What neighbors?
What do you mean? Hope you Re not saying it will stink up the whole house abeg.

You go go meet father Abraham after eating such

Kobojunkie:
Yikes! I was instead thinking the thing will melt in your mouth like cream.

Is it the leaves that are hard and needing to be cut?

Ask God
He created them

Kobojunkie:
Periwinkle no dey here. So I dey wan know if the periwinkle na one of the main ingredients so. I was even thinking of using Malanga yam as substitute for water yam since that one no too dey here as well.

Tell your neighbors about this before they say na your village people
Wateryam na number 1
Periwinkles number 2

Kobojunkie:
Cut it? You mean the cooking doesn't soften the leaf and yam enough to simply swallow?

Take a look at the pictures
You must cut it
E hard
But e dey delicious
If you no cut
You have something like fufu inside

Kobojunkie:
If the yamis xhopped in to small cubes for example, and the leaves are maybe not cooked so long, wouldn't it come out just as delicious?

And about the periwinkle, any substitute for that?

You dey take style learn this thing o
No substitute for the periwinkles
If you don't follow the due processes you end up cooking a different dish
Wey you go give name

Kobojunkie:
If sticking together is the aim, why not chop up the yam instead of blending it ?

Blending it allows it to processed it own starch that will thicken the water you put inside
So dat e no go b like ordinary pepper soup yam that is watery

Mariangeles:

In the abroad? I doubt.



Exactly what I've always thought Kobo.

I mean, what's the point of all that effort when almost all will unwrap by the time it's cooked.

It does not
You have to cut it with knife before you can easily eat and digest it

Kobojunkie:
Africans food no dey scarce here at all. One simply needs to make time for it, I think.

Is the wrapping a way of getting the taste of the leaves into the yam or something?

It's gave it an attractive look cool cool wink
And help the yam stick together thus providing a kind of moi moi

Mariangeles:


Ok.


Could be.

It's gave it an attractive look
And help the yam stick together thus providing a kind of moi moi

Kobojunkie:
You mean you didn't post this to teach us how it is made.

Mariangeles:


Kobo, are you going to cook it? Hahahahahaha
You dey always make me laugh.

Well, I think it's like making ikokore, but in this case, you'd have to wrap a little amount of the grated cocoyam paste in small piece of edible cocoyam leaves, one at a time. Quite tedious if you ask me.

Help me tell am
;

Kobojunkie:
Procedure?

>
You pay me?
google it��

Kobojunkie:
Abeg provide Recipe!

1. Wateryam
2. Periwinkles
3. Periwinkles again
4. Palm oil
5. Cocoyam young leaflets
6. Seasoning, chili, salt, water.
7. Confam �� roasted fish �
8. And..........

>:

descarado:


What a coincidence. We all have so much in common. The part of Abia that has boundary with cross river call that her type òtò

Una b brothers na

descarado:
One of the most difficult Nigerian recipes.

Have watched this only on YouTube.


It's like what we call anìga but wrapped bigger.
Anybody telling me to make that one is looking for my trouble. I do enjoy it though.

Kudos to your sis.

That's a very healthy dish you got there.

Thanks
She appreciates too

descarado:


Are you from abia side?

They call it òtò or something like that. No veggie.
I have tasted it too. Watched as it was prepared.
Wateryam.
Hmm.

We we call the banana one oto

Mariangeles:


No.

How is the taste and texture?
Is it slightly bitter or very bitter?

If you taste this thing ehn
You will want to finished the whole pot
Is not bitter o

Mercychen:
I hated this dish as a kid?.. I only take the liquid part and leave the lumpy ones. They irritate my taste buds. I just feel the ingredients don't get to that part of the mixture and so it's the bland wateryam taste that hits me. Though I haven't tried it since I became an adult.

The type we prepare in my place ( Igbo tribe) is not wrapped in leaves. You just fold with your hands and throw into boiling water.

This looks yummy though.

Try it now

[color=#990000][/color]
More pics
On plate

On fire