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

Abasiokpon:


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

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

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

Abasiokpon:


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

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?

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

Abasiokpon:

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

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

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

Abasiokpon:

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

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.

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:
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

Abasiokpon:

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

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?

Abasiokpon:

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

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

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

Abasiokpon:

Ask God
He created them

them what, the leaves?

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:
them what, the leaves?

The yams
The starch
Leafs no get strength na

Abasiokpon:

You go go meet father Abraham after eating such

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

Abasiokpon:

The yams
The starch
Leafs no get strength na

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

I am beginning to loose interest.

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

I am beginning to loose interest.

Some other time you will know beta

Abasiokpon:

Forget the dish bro
Abi you b chef

I like to cook. The dish looks good, and according to you it is delish, so doesn't it make sense that one would want to try it?

Abasiokpon:
Some other time you will know beta

What other time would that be?

Mercychen:


Yeah. Proudly Abian. .
We call it komboyor or Ikoko.

How did I forgot ikoko

Ebonyi ( afikpo side call it òto).
Never heard of komboyor(nice name)

Some Asian countries make this but diff styles. Some with cocoyam while others with yam.
I love achala soup.

descarado:

How did I forgot ikoko

Ebonyi ( afikpo side call it òto).
Never heard of komboyor(nice name)

Some Asian countries make this but diff styles. Some with cocoyam while others with yam.
I love achala soup.

Yeah.. ikoko is the common name it's known with. The other one is what it is called in my village.

I only know of the wateryam version.

Achara soup is native to the Imos. I've never tasted it before. Our soup is Oha.

descarado:

How did I forgot ikoko

Ebonyi ( afikpo side call it òto).
Never heard of komboyor(nice name)

Some Asian countries make this but diff styles. Some with cocoyam while others with yam.
I love achala soup.

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.

Kobojunkie:
What other time would that be?

Next week

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

Abasiokpon:

I pity your wife

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

Abasiokpon:

Next week

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..

Abasiokpon:

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

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

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?

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.

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

You no go allow am for kitchen