Which one correct-pass? Let’s settle it right here, right now. (Like for edikang-ikong, share for afang/Calabar okazi.)

Onugbu vs. oha coming up next.

Edikang-ikong.

Premium Be Unto You
It's funny how I have not tasted any of the two...

I prefer Jesus to Mohammed

Premiumbuy:
Premium Be Unto You

It's funny how I have not tasted any of the two...

For real? And you're a Nigerian?
You should if you have not.

Dontcry09985:
I prefer Jesus to Mohammed

So do I but you’re not funny so get out.

mariahAngel:


For real? And you're a Nigerian?
You should if you have not.

I was tempted to order amala with okazi + ugu vegetable soup the other day (just to be curiously contrary). I felt like wearing the national flag.

That’s actually what I ordered but either they were out of amala or they just looked at it as being a crazy combo that made no sense, so what they gave me in the end any-road was pounded yam. When I try tuwo shinkafa with onugbu, I’ll know that’s it as far as my taste-buds being normal are concerned.

Anyway, afang’s my favourite. I like ikong but not as much.

Unfortunately edikang-ikong is the more popular option in most restaurants and it drives me crazy. When I’m craving afang I’m craving afang. Edikang is no substitute.

mariahAngel:
Edikang-ikong.

I mean. It’s okay but there’s something a little more unique about afang. But like I said the unfortunate reality is that most Nigerian restaurants that have Calabar food on tap tend to deal more with edikang-ikong (bog-standard vegetable soup). Ordinary to make afang available at someone’s 50th birthday-party or a wedding, they no-fit supply 7 times out of 10. It’s annoying. Afang’s the one I really crave. Some people will mix a tiny bit of ugu with spinach, pour plenty of palm oil and call it vegetable soup. And yeah, maybe it is in one sense but at least with afang you know that it’s going to be authentic and not subject to environmental adaptations or personal quirks. You’re either cooking with okazi or you’re not. Lamb’s lettuce is no real substitute. And to be honest, dried okazi (common at African food shops in the U.K.) isn’t that great either. I prefer to work and chop with fresh vegetables, not that dried vegetables don’t work well enough most of the time. It’s just not the same.