veeveanO:
poco please share your recipe, the last time I cooked oha it was disastrous. I bought coco yam flour instead of achi, it just didnt thicken it at all. I ended up with a very watery oha soup.

Sorry about what happened sis, when it comes to soup- I always start from the scratch like an old woman. All to avoid stories that touch. I also wanted to try cocoyam and they showed me that dried stuff, I jejely collected my achi.

For my recipe; I used PALM FRUITS (not palm oil), YELLOW PEPPER, DRIED PRAWNS, OHA, UZIZA, ACHI, MAGGI CRAYFISH and SALT. Lol

Step 1: Wash your palm fruits and cook them.

Step 2: While the palm fruit is cooking, pick, cut and wash your oha/uziza. Don’t mix them up, so you know which is which. Then you blend your yellow pepper together with your dried prawns.


Step 3: Cook your meat. PLEASE USE DRY FISH OR STOCK FISH too. They give this natural flavour to soups that I can explain. Season well, pour some of the pepper paste into it and add water that will be above the meat. The reason for this is in step 4/5.

Step 4: Your palm fruit should be really soft by now. Drain the water it was cooked in. Pound till it is mashed, put warm water and Squeeze to extract the “oil”. Sieve into a bowl or pot. Please squeeze before it cools.

Step 5: Pour the PALM FRUIT EXTRACT into your cooked meat. Your meat should be done before you do this. That way it has absorbed the seasoning and won’t come off bland. Cover and allow to boil.

Step 6: When it starts boiling, add the remaining PEPPER paste, allow to boil again and check for seasoning. I always check now because I feel the taste of seasonings are better picked when it has boiled. ADJUST IF NEED ARISES.

Step 7: In a small bowl, mix your achi with water. This is to avoid creating lumps if you decide to sprinkle directly into the boiling soup. Pour the mixture into your soup and reduce heat. Allow to cook again.

P.S, If you use cocoyam, you add at this same point.

DON’T PUT TOO MUCH ACHI, IT THICKENS WHEN THE SOUP COOLS.

Step 8: Put in your oha and uziza. I advise ratio 3:1. I like uziza, but it is still oha soup. Uziza shouldn’t take the glory.

Step 9: Stir, commot pot for fire. Take with akpu, preferably.

folake4u:


Ma'am please I've never made or tasted couscous in my life before. My grandma eats it and she said she boils it and eats it just like that with stew but is getting tired of the taste, hence she asked I get tasty recipes for her.
So please just take me along with basic steps on how to go about it. Thanks AGAIN

You're welcome Ma.

Apologies, I think I must have missed your mention that day. I have NEVER cooked couscous in my life. Hathor5 should guide you.

Your grandma is woke though. She eating couscous and I only saw that shii for the first time in 2020.

Please contact me when you want to cook soup or learn to make akpu.

Na your mama born you.. That soup is so eastern nne

pocohantas:



Sorry about what happened sis, when it comes to soup- I always start from the scratch like an old woman. All to avoid stories that touch. I also wanted to try cocoyam and they showed me that dried stuff, I jejely collected my achi.

For my recipe; I used PALM FRUITS (not palm oil), YELLOW PEPPER, DRIED PRAWNS, OHA, UZIZA, ACHI, MAGGI CRAYFISH and SALT. Lol

Step 1: Wash your palm fruits and cook them.

Step 2: While the palm fruit is cooking, pick, cut and wash your oha/uziza. Don’t mix them up, so you know which is which. Then you blend your yellow pepper together with your dried prawns.


Step 3: Cook your meat. PLEASE USE DRY FISH OR STOCK FISH too. They give this natural flavour to soups that I can explain. Season well, pour some of the pepper paste into it and add water that will be above the meat. The reason for this is in step 4/5.

Step 4: Your palm fruit should be really soft by now. Drain the water it was cooked in and put warm water. Squeeze it to extract the “oil”. Sieve into a bowl or pot. Please squeeze before it cools.

Step 5: Pour the PALM FRUIT EXTRACT into your cooked meat. Your meat should be done before you do this. That way it has absorbed the seasoning and won’t come off bland. Cover and allow to boil.

Step 6: When it starts boiling, add the remaining PEPPER paste, allow to boil again and check for seasoning. I always check now because I feel the taste of seasonings are better picked when it has boiled. ADJUST IF NEED ARISES.

Step 7: In a small bowl, mix your achi with water. This is to avoid creating lumps if you decide to sprinkle directly into the boiling soup. Pour the mixture into your soup and reduce heat. Allow to cook again.

P.S, If you use cocoyam, you add at this same point.

DON’T PUT TOO MUCH ACHI, IT THICKENS WHEN THE SOUP COOLS.

Step 8: Put in your oha and uziza. I advise ratio 3:1. I like uziza, but it is still oha soup. Uziza shouldn’t take the glory.

Step 9: Stir, commot pot for fire. Take with akpu, preferably.

pocohantas:



Sorry about what happened sis, when it comes to soup- I always start from the scratch like an old woman. All to avoid stories that touch. I also wanted to try cocoyam and they showed me that dried stuff, I jejely collected my achi.

For my recipe; I used PALM FRUITS (not palm oil), YELLOW PEPPER, DRIED PRAWNS, OHA, UZIZA, ACHI, MAGGI CRAYFISH and SALT. Lol

Step 1: Wash your palm fruits and cook them.

Step 2: While the palm fruit is cooking, pick, cut and wash your oha/uziza. Don’t mix them up, so you know which is which. Then you blend your yellow pepper together with your dried prawns.


Step 3: Cook your meat. PLEASE USE DRY FISH OR STOCK FISH too. They give this natural flavour to soups that I can explain. Season well, pour some of the pepper paste into it and add water that will be above the meat. The reason for this is in step 4/5.

Step 4: Your palm fruit should be really soft by now. Drain the water it was cooked in and put warm water. Squeeze it to extract the “oil”. Sieve into a bowl or pot. Please squeeze before it cools.

Step 5: Pour the PALM FRUIT EXTRACT into your cooked meat. Your meat should be done before you do this. That way it has absorbed the seasoning and won’t come off bland. Cover and allow to boil.

Step 6: When it starts boiling, add the remaining PEPPER paste, allow to boil again and check for seasoning. I always check now because I feel the taste of seasonings are better picked when it has boiled. ADJUST IF NEED ARISES.

Step 7: In a small bowl, mix your achi with water. This is to avoid creating lumps if you decide to sprinkle directly into the boiling soup. Pour the mixture into your soup and reduce heat. Allow to cook again.

P.S, If you use cocoyam, you add at this same point.

DON’T PUT TOO MUCH ACHI, IT THICKENS WHEN THE SOUP COOLS.

Step 8: Put in your oha and uziza. I advise ratio 3:1. I like uziza, but it is still oha soup. Uziza shouldn’t take the glory.

Step 9: Stir, commot pot for fire. Take with akpu, preferably.

You didn't cuts your Oha leafs proper

GboyegaD:
Breakfast:
Yellow Ogi and Akara.

I'm inspired. This is definitely today's breakfast

pocohantas:



Sorry about what happened sis, when it comes to soup- I always start from the scratch like an old woman. All to avoid stories that touch. I also wanted to try cocoyam and they showed me that dried stuff, I jejely collected my achi.

For my recipe; I used PALM FRUITS (not palm oil), YELLOW PEPPER, DRIED PRAWNS, OHA, UZIZA, ACHI, MAGGI CRAYFISH and SALT. Lol

Step 1: Wash your palm fruits and cook them.

Step 2: While the palm fruit is cooking, pick, cut and wash your oha/uziza. Don’t mix them up, so you know which is which. Then you blend your yellow pepper together with your dried prawns.


Step 3: Cook your meat. PLEASE USE DRY FISH OR STOCK FISH too. They give this natural flavour to soups that I can explain. Season well, pour some of the pepper paste into it and add water that will be above the meat. The reason for this is in step 4/5.

Step 4: Your palm fruit should be really soft by now. Drain the water it was cooked in and put warm water. Squeeze it to extract the “oil”. Sieve into a bowl or pot. Please squeeze before it cools.

Step 5: Pour the PALM FRUIT EXTRACT into your cooked meat. Your meat should be done before you do this. That way it has absorbed the seasoning and won’t come off bland. Cover and allow to boil.

Step 6: When it starts boiling, add the remaining PEPPER paste, allow to boil again and check for seasoning. I always check now because I feel the taste of seasonings are better picked when it has boiled. ADJUST IF NEED ARISES.

Step 7: In a small bowl, mix your achi with water. This is to avoid creating lumps if you decide to sprinkle directly into the boiling soup. Pour the mixture into your soup and reduce heat. Allow to cook again.

P.S, If you use cocoyam, you add at this same point.

DON’T PUT TOO MUCH ACHI, IT THICKENS WHEN THE SOUP COOLS.

Step 8: Put in your oha and uziza. I advise ratio 3:1. I like uziza, but it is still oha soup. Uziza shouldn’t take the glory.

Step 9: Stir, commot pot for fire. Take with akpu, preferably.

By palm fruit you mean palm kernel? Mpkulekwu?

BlueRayDick:
I made this stir fry noodles for lunch.

I used 2 small sized indomie noodles, 1 small carrot, onions, ginger and garlic in powdered form, 2 small rodo and one big tomato, one half of green pepper and one half of yellow pepper.

Recipe?

GboyegaD:
Dinner:
Broccoli salad (Broccoli floret, carrots, seeds (pumpkin and sunflower), peanuts, raisins, parrmesan cheese, and home made ranch dressing) and Chicken Burrito.

The white bowl is the making of the ranch. I used whipped milk, mayonnaise, lemon juice, ground onion, parley flakes, ground garlic, black pepper, and sugar.

Chai, see husband material!

Ishilove:

Chai, see husband material!

Thanks, I am encouraged by my wife and we do it together most times. I am happy she no longer has issues with it.

GboyegaD:


Thanks, I am encouraged by my wife and we do it together most times. I am happy she no longer has issues with it.

Why did she have issues with it the first place? You were prolly one of those men that constitute nuisance in their wife's kitchen

Ishilove:

Why did she have issues with it the first place? You were prolly one of those men that constitute nuisance in their wife's kitchen

Not really. She feels is her duty to do the cooking. Apparently, she's come to terms that we can enjoy it together. I choose what we will eat most times and now she's beginning to love cooking too and cooking it the way we like it.

Dyt:


Akeem
Jor shontije eku ati alangba ni bayi

What is the meaning English pls

GboyegaD:
Dinner:
Broccoli salad (Broccoli floret, carrots, seeds (pumpkin and sunflower), peanuts, raisins, parrmesan cheese, and home made ranch dressing) and Chicken Burrito.

The white bowl is the making of the ranch. I used whipped milk, mayonnaise, lemon juice, ground onion, parley flakes, ground garlic, black pepper, and sugar.

You made your own ranch? Respect

GboyegaD:


Thanks, I am encouraged by my wife and we do it together most times. I am happy she no longer has issues with it.

Aww.

pocohantas:


Apologies, I think I must have missed your mention that day. I have NEVER cooked couscous in my life. Hathor5 should guide you.

Your grandma is woke though. She eating couscous and I only saw that shii for the first time in 2020.

Please contact me when you want to cook soup or learn to make akpu.

No dear, it's not a problem, I understand.
Yes, I mentioned Hathor5, I'm still waiting for her ministry .

Lmao yes she is oh, she likes eating all these normal stuffs, pizza,cookies, and the rest of them.

My dear, it was last year I saw it when I went to her house for visit and now she started disturbing me. She's been eating it all her life.



Lmao@last sentence Kuku kill me with laugh na. No problem, whenever I want to cook anything Igbo soup, I'd holla at you .

Thanks for your response though, I really appreciate it.

Ishilove:

Recipe?

1. Cut Ur veggies into desired sizes before starting to cook anything. I diced the carrot, cut the green and yellow pepper in slant shapes and the onions was diced as well. Then grate the two pieces of rodo and one big tomato and keep aside

2. I added 2 small indomie noodles to a boiling water and allowed to cook for 2 minutes. I drained the water and rinse the soft noodles with cold water before keeping aside.

3. While watching some YouTube videos In the course of the week, I suddenly realized the secret of most of these food bloggers getting their food cooked right.....while we cook ours and it doesn't come out the same way despite following same procedure. I realized the secret is sometimes in the type of pot/frying pan they use. Almost all of them use non sticky fry pan/ pots which allows their food to cook or fry as long as they want without it getting burnt unnecessarily.

3. So I bought a non sticky fry pan yesterday while I went shopping( At least just to give my theory a trial and see if it holds true

4. Back to my recipe jare . So I heated my non sticky fry pan and added about 2 table spoon of vegetable oil. After the oil was hot enough I added diced onions and carrot to fry a bit while stirring it on fire. While doing this I had to slow down the heat of the cooker to allow the carrot fry a bit( I don't like carrot when it is too crunchy in a meal

5. When the carrot and onions had fried for about 3 minutes I added the green pepper, yellow pepper, garlic powder, ginger powder and the noodles' seasoning. I continued to stir in order to allow the pepper fry a bit.

6. Then I added my already grated rodo and tomatoes to the mix and stirred for another 2 minutes before adding my Parboiled noodles.

7. I continued stirring and ensured the veggies were properly mixed with the noodles.

8. When the spirit of my ancestors ministered to me saying : " my son, it is done", I took it off fire and it was ready to serve

NOTE: The none sticky fry pan came in really handy. It didn't force me to use so much oil like I normally would do with the normal pot/fry pan and yet I will still be scared of it getting burnt.
Not one strain of the noodle was left attached to the bottom of the pan because I was stirring on fire.

Mariangeles:


Hahahahahahahahahahhahahaha
The head at least

Isi ewu!

BlueRayDick:
I made this stir fry noodles for lunch.

I used 2 small sized indomie noodles, 1 small carrot, onions, ginger and garlic in powdered form, 2 small rodo and one big tomato, one half of green pepper and one half of yellow pepper.

So no water added?

folake4u:



Thanks for your response though, I really appreciate it.

Seems to me these form of lowest self esteem is common here, ..... if tasha or ceecee kon reply ur message nko. smh

pocohantas:



Sorry about what happened sis, when it comes to soup- I always start from the scratch like an old woman. All to avoid stories that touch. I also wanted to try cocoyam and they showed me that dried stuff, I jejely collected my achi.

For my recipe; I used PALM FRUITS (not palm oil), YELLOW PEPPER, DRIED PRAWNS, OHA, UZIZA, ACHI, MAGGI CRAYFISH and SALT. Lol

Step 1: Wash your palm fruits and cook them.

Step 2: While the palm fruit is cooking, pick, cut and wash your oha/uziza. Don’t mix them up, so you know which is which. Then you blend your yellow pepper together with your dried prawns.


Step 3: Cook your meat. PLEASE USE DRY FISH OR STOCK FISH too. They give this natural flavour to soups that I can explain. Season well, pour some of the pepper paste into it and add water that will be above the meat. The reason for this is in step 4/5.

Step 4: Your palm fruit should be really soft by now. Drain the water it was cooked in and put warm water. Squeeze it to extract the “oil”. Sieve into a bowl or pot. Please squeeze before it cools.

Step 5: Pour the PALM FRUIT EXTRACT into your cooked meat. Your meat should be done before you do this. That way it has absorbed the seasoning and won’t come off bland. Cover and allow to boil.

Step 6: When it starts boiling, add the remaining PEPPER paste, allow to boil again and check for seasoning. I always check now because I feel the taste of seasonings are better picked when it has boiled. ADJUST IF NEED ARISES.

Step 7: In a small bowl, mix your achi with water. This is to avoid creating lumps if you decide to sprinkle directly into the boiling soup. Pour the mixture into your soup and reduce heat. Allow to cook again.

P.S, If you use cocoyam, you add at this same point.

DON’T PUT TOO MUCH ACHI, IT THICKENS WHEN THE SOUP COOLS.

Step 8: Put in your oha and uziza. I advise ratio 3:1. I like uziza, but it is still oha soup. Uziza shouldn’t take the glory.

Step 9: Stir, commot pot for fire. Take with akpu, preferably.

. let me steal your recipes, I may be beefing you seriously but not your soup

kingreign:


So no water added?

The indomie was Parboiled. Check the recipe above

pocohantas:



Sorry about what happened sis, when it comes to soup- I always start from the scratch like an old woman. All to avoid stories that touch. I also wanted to try cocoyam and they showed me that dried stuff, I jejely collected my achi.

For my recipe; I used PALM FRUITS (not palm oil), YELLOW PEPPER, DRIED PRAWNS, OHA, UZIZA, ACHI, MAGGI CRAYFISH and SALT. Lol

Step 1: Wash your palm fruits and cook them.

Step 2: While the palm fruit is cooking, pick, cut and wash your oha/uziza. Don’t mix them up, so you know which is which. Then you blend your yellow pepper together with your dried prawns.


Step 3: Cook your meat. PLEASE USE DRY FISH OR STOCK FISH too. They give this natural flavour to soups that I can explain. Season well, pour some of the pepper paste into it and add water that will be above the meat. The reason for this is in step 4/5.

Step 4: Your palm fruit should be really soft by now. Drain the water it was cooked in and put warm water. Squeeze it to extract the “oil”. Sieve into a bowl or pot. Please squeeze before it cools.

Step 5: Pour the PALM FRUIT EXTRACT into your cooked meat. Your meat should be done before you do this. That way it has absorbed the seasoning and won’t come off bland. Cover and allow to boil.

Step 6: When it starts boiling, add the remaining PEPPER paste, allow to boil again and check for seasoning. I always check now because I feel the taste of seasonings are better picked when it has boiled. ADJUST IF NEED ARISES.

Step 7: In a small bowl, mix your achi with water. This is to avoid creating lumps if you decide to sprinkle directly into the boiling soup. Pour the mixture into your soup and reduce heat. Allow to cook again.

P.S, If you use cocoyam, you add at this same point.

DON’T PUT TOO MUCH ACHI, IT THICKENS WHEN THE SOUP COOLS.

Step 8: Put in your oha and uziza. I advise ratio 3:1. I like uziza, but it is still oha soup. Uziza shouldn’t take the glory.

Step 9: Stir, commot pot for fire. Take with akpu, preferably.

That soup looks so good, it deserves to be posted twice.
With the way you explained your steps of cooking, I swear, I could almost smell it.

My sweet mummmy even though i don't like swallows, she'd always offer to give me ofe na ihe nu n'ofe , and you know how soft and tasty ihe nu n'ofe oha can be
Especially nti ishi okporoko na-anu omg!
That nti ishi okporoko ehn...

aboki2000:


What is the meaning English pls

Akeem
Please have you started to eat rat and lizard?

pocohantas:
Cooked spag, made the mistake of using GoldenPenny. Didn’t even notice.

Please what's wrong with golden penny?

youwanbanme:




i am flattered you are obsessed with a bachelor meal i see the way yu use that pix on various threads askin people to cumma eat wat ur big bros cooked ...new iphone ! new plate ! mayb he rebuilt his kitchen or he stole it ... i heard you wateva yu say noni. sex zero food zero only chuchuchu lik pikin wey swallow hen yansh


for those asking ...

Hi bro. Pls what made your spag (in that first pic), look that color (fried rice color)? Is it curry? Or green pepper?

This is daraety food
This is what we do for a living

White rice sprinkled with left over Sweet corn + Goat meat in sauce( asun)

I didn't know they now sell goat met in sauce and ófada sauce in superstores.

I bought the goat meat sauce for ₦950 at the store. It was well prepared and well packaged. The only downside to it is the fact that the pepper in it was not enough to the extent of having running nose

nnamdiosu:


Hi bro. Pls what made your spag (in that first pic), look that color (fried rice color)? Is it curry? Or green pepper?

It's either turmeric powder or curry powder.
Whichever one you prefer is good.

This is daraety food
This is what we do for a living

BlueRayDick:
White rice sprinkled with left over Sweet corn + Goat meat in sauce( asun)

I bought the goat meat sauce for ₦950 at the store. It was well prepared and we'll packaged. The only issue I have with it is the pepper not being enough to the extent of having running nose

Minister of enjoyment!

Mariangeles:


Minister of enjoyment!

Na una teach me all these things for Here, u people inspired me . Normally I dey buy the little food I will eat and lockup, but now I enjoy cooking my food at home instead of wasting money unnecessarily

BlueRayDick:


Na una teach me all these things for Here, u people inspired me . Normally I dey buy the little food I will eat and lockup, but now I enjoy cooking my food at home instead of wasting money unnecessarily

Let me sound like them

When will you marry?