Imp state people need to learn the beauty of fermented uhba/ukpaka cos fermenting brings out the flavor and softens the otherwise hard ugba/ukpaka/oilbean. And the food is tastier for it. If you ferment the ugba a bit, you may not even need the okro so much to bind the soup. As it is, you'll need to chew the ugba to het it past your throat easily. Then those dried chilliest/pepper seemed to be the favourite pepper for forbears. Reminds me of my late grannie and her really local dishes and the way she cooked then. I'll really love to try this soup...and yes, without meat!😁 Thanks for beautiful contents you make. 💕💕
I think using English takes away the language preservation. Already some of our meals are now known only in English language. We need to preserve Igbo language and other African languages. Please let's leave the Igbo names, I beg. Let people only call it in the language it's know for just like the french does. Thank you for this work you are doing. We really appreciate.
@@chidieberechukwu8329I absolutely understand premise of your submission. However, it should be noted that some of us are not Igbos. Thus, the need for translation for us to exactly know the ingredients. Thank you.
When you taste food on your channel....the epic for me is when you remove your cap, this depicts that it boomed your taste bud in the most wonderful sweetest way. Great work and keep it up.
