KanwuliaExtra:
It is a spiritual stick. It adds a special flavor to the soup.
Seriously ? ? ? You never heard of “Oburunbebe BANGA STICK”?

Um... never heard of sticks in my soup. Abeg, what is the oyinbo name of these sticks make person at least know say no be resin e dey add for inside soup?

Kobojunkie:
Um... never heard of sticks in my soup. Abeg, what is the oyinbo name of these sticks make person at least know say no be resin e dey add for inside soup?

Yoruba: Ewe omisinmisin, Yoruba


https://www.kitchenbutterfly.com/2018/the-banga-stick-that-is-the-liquorice-stick/

Uses: in Nigeria, for Banga soup; and as a chewing stick/ natural toothbrush; elsewhere in Europe and America, for confectionery; also a core ingredient in Guinness and the Italian liqueur, sambuco.

Storage: store in an airtight container

Interesting facts: Effective in dealing with/ killing bacteria that could lead to tooth decay and gum disease

Beware: if you have high blood pressure/ are hypertensive, beware – the glycyrrhizic acid could lead to elevated blood pressure

So how did it become an ingredient in Banga soup? I don’t know but there’s a lot we’ve inherited that makes so much sense. Perhaps it was understood to be a preservative, or its notated digestive properties were recognised. Or the immune booster, antibacterial, anti-fungal properties.

Mystery finally solved and I’m beyond chuffed. I can’t wait as we continue to unravel the hidden wonders and knowledge of our cuisine.

KanwuliaExtra:
Finally-Finally.❤️

Are these corns sold in grocery stores ?.



Are they different from our Nigerian corn?

doggedfighter:



Are these corns sold in grocery stores ?.



Are they different from our Nigerian corn?

Oh yes o.
Sweeter than Naija corn too.
I prefer the Publix brand.

ceeceeuwa:
I am salivating already! Will the veggies in that fried rice still retain its freshness after storing?

Oh yes! They stay fresh. Make sure you sautee your veggies with olive oil , butter or any oil of your choice, so they are semi-cooked and firm.
DO NOT FRERZE, because the veggies in fried rice can become annoyingly soggy.

Keep fried rice in the COLDEST Part of your fridge.✅

descarado:
Yeah, it has bee quite challenging but very fulfilling and rewarding yr my end.
Kanwulia, longest time

Your foods look inviting.


This has been my preferred way of cooking since thy kingdom come. I cook and freeze in batches. Got no strength cooking everyday.

Thanks.❤️

Freezing will save a lot of wastage and the food remains fresh too. Cooking everyday? Na die!
Do not freeze for more than one month sha.
I try to eat all frozen cooked meals within 1 month.✅

KanwuliaExtra:


Oh yes! They stay fresh. Make sure you sautee your veggies with olive oil , butter or any oil of your choice, so they are semi-cooked and firm.
DO NOT FRERZE, because the veggies in fried rice can become annoyingly soggy.

Keep fried rice in the COLDEST Part of your fridge.✅

Nice tips! Thanks

KanwuliaExtra:

Yoruba: Ewe omisinmisin, Yoruba
https://www.kitchenbutterfly.com/2018/the-banga-stick-that-is-the-liquorice-stick/

I will take your word for it. Never, knew the root was used to cook soup before now.

Kobojunkie:
I will take your word for it. Never, knew the root was used to cook soup before now.

Haba! Did you not see it in Nigeria?

Kobojunkie:
Is that a human rib in that pot/bowl?

What is this naww

Bintdawood:

What is this naww

It scared me.

Kobojunkie:
It scared me.

Ha'an calm dan na
Like she said, its called oburunbebe stick.

Time to feast!!!!

Working from home today. . . .
Na TURKEY/gizzard vegetable stew hungry me today WITH YAM. . . . 😋😋😋

Cool boiled yam loading.😋😋😋

Kanwulia, how are you? I personally searched you out. It's been more than 10 years since I came to US, encouraged by you in 2011 by your cooking pictures and advice. You we Carlotti back then. Garland Texas, Registered Nurse, Agnostic, 3 kids, open marriage, etc. Carlotti the Slotti.

America has been quite the ride but I think I made it.

KanwuliaExtra:
Cool boiled yam loading.😋😋😋

Carlotti the Slotti

Let the cooking begin!😍

Off to work on Sunday, so will have to cook Friday and Saturday for the next 2 weeks.

Always boil your meats first!

Avoid standing for more than 4 hours in the kitchen.👍

Once you clean and cook all your meat, the rest is easy’😘

Turkey
Chicken
Snail
Cow feet
Beef
Chicken and Turkey gizzards
Shaki
Dried fish
Stock Fish. . . .

1. STEW
2. VEGETABLE STEW(my favorite)
3, Okra
4. Egusi
5 Ogbonor. . . . , . Loading. . . . .

Good morning NL “FAM”. . . . . as the YouTube vloggers will say. . . . “LET’S DIVE IN”. . . without much ado. . . . 😍’.

It has been A GREAAAAAT YEAR SO FAR🙏🏽 I give thanks.

Cooking my chicken. . . Don’t forget the BAYLEAVES.✅


Getting my stew based ingredients ready. . . . ✅

After pre boiling my chicken to marinate and get don chicken stock. . . . I bake instead of frying.✅

Don’t forget to line you pan with cooking spray. . And spray the chicken too to get that nice brown-baked color without the deep-frying on lots of oil!

*YES! I tasted it to make sure I did not need to add extra salt and spices. It was . . . , YUMMY! 😋

To be continued . . . , off to BAFF and get out of my “nightie”! It is almost lunch time here!❤️

Dat chicken don ready o✅

Now, to do the same for the Turkey, Gizzards and Beef.

I can’t stand to taste “slimy meat except it is shaki, kpomo or cow feet.✅ I bake all others till they are dry.

It prolongs my cooking time, but I can manage. I goat ALL WEEK to cook in stages.

No rush!😎

Meanwhile. . . .

Stew, Vegetable Stew, Egusi and Ogbonor blends are chilling and waiting to receive the meats, fish and snails!😋

Yes oooooo. . . . I LOVE DAWADAWA and OGIRI!🫡🫡🫡🫡🎉🎉🎉

Welcome to SWALLOW BUNKER!

You name it. . . . We SWALLOW ALL!

Oat fufu
Plantain fufu
Brown rice fufu
Yam ( Iyan Ado)
Yellow and White Garri. . . Name it, we garrrrrit!

In the mean time. . . . Time for a light lunch!😋

Pointer?
When you finish baking your meat and poultry, let it air-dry and cook off before putting them in the stew or soup. It remains soft but firm.👍

Side dishes.❤️
Salad and garlic pita bread.✅

Back to the grand finale. . . . After lunch and a short break from standing in the kitchen.✅

Snails, dried Fisk and stock fisk(OKPOROKO)

All washed thoroughly with salt and hot water.👍

Those dangling snail tentacles. . . . I chop them all OFF and use them for soups. I don’t allow them Dane in my stew! Too ugly.

My chicken stock is ready. I also have some from the store if I don’t have enough from my meat. You never know what is in these processed foods. You can only try your best.🙏🏽

Pointer? Always get rid of the excess fat from the chicken.👍

Now I have conquered. . . . . Time to DIVIDE!