Omoge . . .  God go bless you 1000%
Off to walmart on saturday to get myself some peppersoup! You are welcome to taste the wonders of David's cooking.

@ PTH.

it's pepper soup so pay attention to the water (that you use to cook the tripp and kidney) and old bay (add 2 spoons first and if not enough for the water, add more). It's your first time so go gently . Next time I make mine again, I will use measurement so that whoever is going to make it will have pepper soup that taste beautifully and delicious as mine

Omoge. . .Old Bay Seasoning? Are you from Maryland lol.

omoge:

@ PTH.

it's pepper soup so pay attention to the water (that you use to cook the tripp and kidney) and old bay (add 2 spoons first and if not enough for the water, add more). It's your first time so go gently . Next time I make mine again, I will use measurement so that whoever is going to make it will have pepper soup that taste beautifully and delicious as mine

dont worry. watch this page on sunday, i'll let you know how it went.

I'm from Nilly . We farm, harvest and mass produce OB seasoning  

@ PTH, great 
i always love those cooking to be as mine, PERFECTION and DELIOUSLY BRILLIANT. 

Nilly. . .?

Well, where I'm from Ol' Bay is a way of life. . .works perfectly with our crabcakes. . .yummm

Believe it or not, I've even seen Old Bay Seasoned Potato Chips ("Crisps" for our friends in the UK!).

OMG!!! I saw those too! Wanted to give them a try because Old Bay tastes sooo good with Boardwalk Fries. Haven't had it in years though. . .

yall shuld take pictures wen u cook, PTH take note

aloib:

yall shuld take pictures when u cook, PTH take note

PTBNaija, have you ever been to Solomons Island? they make the best crab cake in the world 

expensive !!!! yes but oh mine mine mine.

Nah, I've never had crabcakes from Solomons Island before. . .but next time I'm there I'll check it out
I'm partial though, I think the Maryland (Blue Crab) crabcakes are the best in the world

Every time I look at these recipes I get hungry. Ohio sucks, they don't have most of these ingredients. I have to plan out for months and ask my mother to stock things up one by one if I want to authentically cook any of these deliciousness.

does anyone knows how to make the sauce (or stew) of ewa Agoyin?

Some times i wonder why africa recipes are in not internationally accepted,just like chinese and indian menu?I guess it is ,as usual lack of promotion and prejudice.We ve got great recipes.

redsun:

Some times i wonder why africa recipes are in not internationally accepted,just like chinese and indian menu?I guess it is ,as usual lack of promotion and prejudice.We ve got great recipes.

How will our foods be internationally recognised when we are ashamed of being seen with our foods? You date a chic in Lagos and she will turn up her nose if you take her to a bukka to eat correct pounded yam and efo riro. Rather they want to go to Mr. Biggs to eat cake, meatpie and hotdogs!

PTH:

How will our foods be internationally recognised when we are ashamed of being seen with our foods? You date a chic in Lagos and she will turn up her nose if you take her to a bukka to eat correct pounded yam and efo riro. Rather they want to go to Mr. Biggs to eat cake, meatpie and hotdogs!

Instead of just confessing that you are looking for cost-friendly dates,you are adducing nationalistic reasons to condemn women who want to bleed you dry.

I-man:

Instead of just confessing that you are looking for cost-friendly dates,you are adducing nationalistic reasons to condemn women who want to bleed you dry.

that is 10% of the reason. Sometimes eating in a bukka is more expensive than mr. Biggs depending on where u go.

maybe its because eating bukka food is an everyday thing


whilst chinese and all other what nots are rare

salsera:

maybe its because eating bukka food is an everyday thing


whilst chinese and all other what nots are rare

this attitude is only to be found among nigerians. Chinese people will always come over to the US and eat Chinese food, ditto for the Italians, Greeks, Jews, Arabs. Nigerians on the other hand wont even eat their own food within their own country!! Is it about food being rare or because certain people feel it is a status symbol to be seen eating foreign food.

You'd be shocked to find some female Nigerian students recoiling in false horror anytime you mention eating eba or amala!! Na wa o.

yeah meatpies and Mr. Biggs make them feel oyinbonized. i eat my nigeria food 100 %. eat out once in a while with my roommates. sadly many nigeria oversea still love to eat burger king and the likes.

PTH you are right. two of my roomies are from china. they always eat chinese food. well they both told me i love eating nigerian food too, we laughed over it. i don't know how i will be gulping down burgers or ravoli all the time.

about a year ago i was rooming with some acata girls and i used to try and cook naija food in the house, i was just boiling stockfish and they made a big deal about it, for 2 days they complained "what is that horrible smell" "its so disgusting" they went on and on, that really put a hold on making home food till i moved out. i didnt even take rice and stew to eat as my lunch at school, cuz i dont want people to say nothing to me. Some of the other naija students i converse with say similar things too, they dont bring home food with them to school because they dont want people to say nothing. but yet the indian and asian girls always bring their native foods. Naija food is great, i had to personally change my perception, and not care anymore what ignorant people want to say

redsun:

Some times i wonder why africa recipes are in not internationally accepted,just like chinese and indian menu?I guess it is ,as usual lack of promotion and prejudice.We ve got great recipes.

@ omoge25

you are very correct. i heard same thing from Nigerian students too. for me i was lucky to have asians as roomies. their food sef get as e be sometimes. so am always making my stew for dinner (which they loved). the only time the only white roommate commented (or complained) was when i was making dried crayfish stew for my yam. she came in from class and asked ''what died in the apt? we should call campus cop", i was really upset but kept quite. she saw the look on my face and left. true the thing smell no gree leave the apt for days  .

omoge:

@ omoge25

you are very correct. i heard same thing from Nigerian students too. for me i was lucky to have asians as roomies. their food sef get as e be sometimes. so am always making my stew for dinner (which they loved). the only time the only white roommate commented (or complained) was when i was making dried crayfish stew for my yam. she came in from class and asked ''what died in the apt? we should call campus cop", i was really upset but kept quite. she saw the look on my face and left. true the thing smell no gree leave the apt for days .

we really need to call the cops!

Nigerian food is natural, no preservatives and unneccessary added fats.Western food could be sickning,i don't eat them with all my years abroad,just can't get use to its creamy and fatty nature.Chinese,i like though,because,its more like african food,oriental.It takes a blessed man to be able to cook food fresh from his own garden.Organic.

Omoge thanks!! This peppersoup is to die for!

eh? nice to know my friend  oh well, it's an alternative to the real thing. I'm sure you did well with the measurements  especially with the old Bay  . I make it for my friends once in a while and for myself during cold/raining days.

9gerian men are the best in 9gerian kitchen.

to prove this i shall post here, my recipe.

1.   two big balls of onion

2.   one tea spoon of salt

3.   forty naira worth of fresh peper

4.  one full coca cola botle of palm oil

5.  1/2 litre of water

6.  thirty naira worth of ogu leave

7.  eight cube of suger

8.  one tea bag of lipton

9.  fifteen naira worth of fresh fish

10.   one thusand naira worth of kpomo

11.   seven cubes of maggi

12.   a litre of kerosine

13.  three cups of isam

14.   e.t.c


I SHALL POST THE SCREENSHOT PICTURE  OF THIS SOUP LATTER

PTH:

Omoge thanks!! This peppersoup is to die for!

@davidylan

@PTH
Quite unfair man, i was dieing to get to the conclusion of the "Isi Ewu Pepper Soup lecture btw you & omoge". Only for you to come in pictureless. How do'u expect us to believe you actual did the cooking. huh?? Just kidding anyway. Nice dialogue up there and a big kudos to Omoge, _{guess i enjoyed reading through your post too.}.

@na_wa

that was pretty nice,  N40 worth of pepper, Seven cubes of sugar   One bag of lipton.

Please, that recipe was for which meal? _{Are you from the north or}
How are you today? Still waiting for your further suggestions in the religion section.

Best Regards!!

@na wa:
I hope you don't mind, but I do have a few questions about your recipe (which, I'm sure, is delicious.)  I've taken the liberty of quoting your post for simplicity of reference.

9gerian men are the best in 9gerian kitchen.

to prove this i shall post here, my recipe.

1.   two big balls of onion

2.   one tea spoon of salt

3.   forty naira worth of fresh peper

4.  one full coca cola botle of palm oil

5.  1/2 litre of water

6.  thirty naira worth of ogu leave

7.  eight cube of suger

8.  one tea bag of lipton

9.  fifteen naira worth of fresh fish

10.   one thusand naira worth of kpomo

11.   seven cubes of maggi

12.   a litre of kerosine

13.  three cups of isam

14.   e.t.c

1.  Quantitatively, how much is a "big ball"?  Do you mean a copious quantity of chopped or diced onion or two large whole onions?

3., 6., 9. and 10.   I live in the States, and am unfamiliar with this unit of measurement.  How much is it in, say, grams or milligrams?

4.  What size Coca Cola bottle?  10 oz?  1 litre?  20 oz? 

6.  What are "ogu leaves"?

7.  White sugar?  Brown sugar? 

9.  What type of fish?  Catfish?  Cod?  Trout?  Halibut?  Hake?

10.  What is "kpomo"?  Is this readily available in the states?  If not, what is a good substitute?

13.  What is "isam"?  Again, is the available in the US, and if not, what would one substitute in its place?

14.  How much and what kind of "etc."?   

Now, after one has gathered these ingredients, how is the dish prepared?  (Also, is the "kerosine" you mention what I would know as "kerosene"?  And, I assume that this would be used for the actual cooking of the soup?)