Love you so much ur best cook and mama in world my 2 children are both igbo and I love ur food thank u for helping me cook for my family xx god bless u 💖
I live in the U.S. and I cook vegetable soup by combining spinach and collard greens. It took me a while to find the right vegetable to use but over the years I've found that this works better (at least in this part of the world)
Does it come out well with collard greens? I'm about to go look for that one she mentioned. I also live in the US and I want to know the best one to use.
@@kelechikingsley1080 actually it does come out well. I tried using mustard green in the past but it had a smell I didn't like. Some people use kale as a substitute for collard green. Try and see which works best for you
Nne! This is pure diaspora Vegetable soup, waoo! The end result is mouthwatering, looks so delicious you won't believe it is made without palm oil.Nicely prepared 👌
hello my pretty nice young lady. when I first saw you i taught you are 18years old. I started watching you since the pandemic. during the lockdown when I bumped into you. this is what i relax myself with. this is a gift from God. your husband is so Blessed. Tell him grandma D, said he should pay another bride prize. My dear your page kept me busy, since the lockdown plus my retirement. I love cooking keep up the good job my dear. and, you are a great teacher. i wish you were my student .
Here in Southeast USA shaki is called tripe, I used to cook it for my husband, first boiling until tender, then deep frying. I love the strong taste of spinach. 💖
Aunty Flo try using Kale leaves, it’s almost like the Ugu we have in Nigeria, I made a vegetable soup with lamb lettuce and kale leaves and honestly there is no difference between the Ugu in Nigeria and the kale leaves. I have been using Kale leaves for anything that requires Ugu and it turns out great. I am not sure what it is called in Spain but in Canada it’s called Kale leaves. Check for it in the fresh vegetable shelf’s
Flo Nnem Esikwanu òzó ooo 🏃♀️🏃♀️🏃♀️🏃♀️oso let's grab our share 😘😘and yes my ogiri is right now undergoing the process of fermentation and the smell is chasing us away from my kitchen hmmm i never knew it'll be that pungent my goodness 😂 😂 thanks a million for all your help they're really life saving 👍😘
I just discovered your channel today and I'm so loving your videos. I love the idea of using oil from your stew to substitute for palm oil, and the details you provide. Great work! - Your newest subbie!👍
When I hear people say they use kale, I wonder the type you buy. The one I bought here, eh? Let's just say that it was as bitter as bitter leaves and as fibrous as grass! 😂😂😂 I threw it in the bin. Someone told me to blanch it first but from how fibrous it was, I don't think blanching will salvage that one. Thank God I only tried it when making sauteed veggies. So no pot of soup lost in the process. Chai o! To be honest, I'm afraid to try again! It was like dogonyaro.
This is real diaspora vegetable soup and it came out so well, the pretend palm oil worked. Honestly I love the color of the soup, I use to pour out the excess oil from my stew away but I will be storing it now. All and all the vegetable soup looks delicious 😋
I have stopped frying my stews and there's no difference between that and fried one. Healthy!!! The soup containers also come in glass in the same shape, although with rubber cover. Use the cover when the soup cools down Glass is better, especially if you are going to dish out the food while hot. There's something wrong with plastics and hot foods, even microwaving food... heat deactivation and cancer. Research and don't take my word for it.
Am definitely cooking vegetable soup this weekend. Am done with egusi. It runs my tummy every time. So it's Okra with spinach or kale. But am trying vegetable this weekend.
You might have food allergies: we discovered family members allergic to egusi, shrimp/crayfish, and palm oil. The fried tomato oil was a fabulous hack to add red oil to dishes 👍🏾
I do add paprika powder to the meat stok, so it so red like palm oil, thank for the cod, I never believed that this country has stock fish until you told us it is cod, I bought their sundried cod, it taste so much like Nigeria stock fish and so much of fish everywhere... Thank mummy 😍😍😍😍
one way to remove the strong taste from some vegetables is to blanch it. pour hot boiling water on the vegetable leave for about 5 minutes. pour the water out. squeeze the vegetable under cold water before using in your dishes. I personally do not use vegetables here without blanching and squeezing because I cant stand the strong taste of them.
lol your Nigerian tastebuds must be more sensitive than mine. The taste of spinach is just too strong. When those living in Nigeria express strong desires to try this spinach that I often use in my recipes, I just shake my head at them. lol They don't know how privileged they are to have ugu in kwomtom everywhere they look. But 5 minutes in hot water? Won't that change the colour of the vegetable even before it goes into the soup? With these frozen ones, pressing out the water that comes with it is enough to remove the strong taste (for me). And with the help of seasonings and other tasty ingredients, the soup will taste good. With the leafy spinach, I just cook it without adding water and it will produce lots of water on its own which I throw away.
Yes oh, stock that are saved at the end of the day ends up not being used. The vegetable soup came out looking so delicious. Even with the pretend palm oil. This video was very helpful. Tfs sister Flo.
Sis that long pepper here in Germany is called Paprika, I will try it out ,thanks Sis you are always Happy and accept my condolence for the lost of your Dad
More on the way Lilian. Have you seen this video: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-A91kG0Etkfw.html ? Now you've reminded me to make part 2 of that video! 👍
God is good Flo. You would not believe I have just come back from the market and ready to cook Vegetable Soup, and I just wanted to see if you had a video on it, just to be sure i know what am doing and WALA my RU-vid feed gives me this. God is Good😇😇😇👊🏾
Aunty flo you always have different method to prepare everything I'm so going to try this because frying method has tried me😀 and I have liked👍🏿👍🏿👍🏿👍🏿👍🏿 the video even before your reminder😀👍🏿👍🏿👍🏿🥰🥰🥰🥰🥰❤❤❤
Is like you know that I want to make vegetable soup this week.Yes,I use that canonigos leave, beacause it is the only option for water leave here in Spain. You are a vibrant and optimistic woman.I love everything you do. Thanks for sharing Sis.
Yummy and delicious with those protein obstacles 🤗 i do use tomato stew oil for soup if i don't have palm oil. If i'm preparing Vegetable soup i do use kale Vegetable as ugu, then spinach as water leaf.
Nice!,I live in Frankfurt Germany, we have slaughter here and I buy all kinds of cow parts there even the "shaki".I usually fry the fish (not too dry)before adding to the soup bcos,it breaks into pieces while cooking. Yummy!!
@@divatudeful ohhh,I don't really know the name in Deutsch,but here in Frankfurt, it is sold by the Ghanaians that work there,I don't think u can find it in shops ,unless in African shops or in a slaughter...
@@divatudeful hi Rossy,hope u good...finally I got to know what shaki is called in Deutsch🤣👌...I went to d Butcher last Saturday 👍😛SHAKI is called "PANZAR" in Deutsch 💃🏃♀️🤣
Great alternative and healthier choice is very blended bell peppers without the seeds!!! Rub in between two finger to ensure it is only paste and no atom of lumps. Onions help to mask the spinach taste. Try it and me later
Lamb lettuce, I eat them in salad but never knew they could be used as alternative to water leaves, wow, would be really nice to try it. Fresh cord, diaspora okporoko😂😅 yes, we find it here too, not the salty one. Wow, looks really yummy 😋 Well done ma, great to have you back😊😊
Flo Chinyere heheheee, this woman you’re a traveler oo😁😂 We have lutefisk true, but the okporoko equivalent is called “torsk”. I use that a lot for Diaspora friendly soups😂😅
@@TheAfroFoodDiary but lutefisk is dried torsk, right? I would say lutefisk is quarter-dry cod, not as dry as our okporoko but more chewy than fresh cod (torsk). On board, we always have it on Norwegian national day May 17th and Christmas or Captain's birthday. Even though they make our very dry okporoko but Norwegians don't eat that one. Just for export. Hahaha! If I add all the days I've spent in Norway, altogether not less than 5 years! I've spent a lot of time working in Norway and with Norwegians. I know some Norwegian words and can even speak English with their accent. 😂🤣
Flo Chinyere wowwwwwww😃🤣😅😁😂 really? Ohhh that good to hear. Ok here is where it gets confusing, the name lutefisk (as I can guess) is used to describe the process of preparing the fish, dry but kinda pre-soaked to make it soft and chewy. It’s just like when we here “Baccala” for salt-preserved cod; which is made with not just the okporoko specie but other okporoko-like fishes🤣😁🤣😂like the one they call sei (way cheaper than torsk and tastes different but resembles it) In the same way, lutefisk is the dish, whereas torsk is the name of the fish itself(which is our okporoko) I hope na a confuse beghim gi🤣😂🤣
How are you doing Beautiful sister FLO, and how is your mother doing as well, I am happy to see your Beautiful face and doing what you no how to do BEST. Please keep it up the Lord is with you. This vegetable soup looks delicious NICE ONE, PLEASE my regards to your mother and your family.
I like that palm oil lookalike. I normally use hot water to wash my spinach before using it in order to reduce its hard taste. That stockfish is also called bacalá here in Italy. Wow this diaspora vegetable soup looks so delicious
This is just exactly what I need to watch, prepare and eat before the baby comes😜😜😜😜😜 thanks for sharing Aunty Flo. How's your family doing both home and abroad .....
If you want the (any) liquid to evaporate faster, leave the lid off the pot. As long as the lid stays on, there’s no room for the steam to escape. The steam continues to pool inside the lid, which then goes back in the pot as droplets of water, so it takes much longer for the liquid to reduce. This is why you keep the lid off the pot completely or partially, depending on the result you’re looking for.
Welldone Nwanyioma!!!🥰 I live in UK and I always use fresh spinach and fresh ugu to make my vegetable soup but will surely give the frozen spinach and lamb lettuce a try. I like your combination of other orishirishi which we are lucky to find in the area I live (London)😋😋 Thanks for the recipes. 😘 Also to drop my own few ideas: I use pressure pot to cook my meat with just a little drop of water or no water at all, making the meat to be done properly with little concentrated water left in the pot. Alternatively, I sometimes add a pinch or teaspoon of Achi or Offor depends on the size of soup I'm making to thicken the soup a bit because I don't like my vegetable soup watery. And you can barely get the taste of the Achi or Offor but you'll definitely notice the effect in the consistency of the soup.
chai! aunty flo, you make things so easy. those in Diaspora, ngwa don't miss out on this hot sizzling soup ooo! gather your plates & match to Flo's kitchen. As for me, am here in naija watching & enjoying my own authentic vegetable soup.*wink*.
Yaaa sis, u are right the bacalao(cod fish) has alot of salt in it nd that's one of things i dislike about it nd it taste... It doesn't taste good for me😠! As for the Diaspora veggie soup, u really came up with quite some great alternative ingredients, nd the soup looks yummy really😋. In my opinion i think the palm oil(alternative) needs to mix in some paprika powder😀😉 to give it more red color... Hw u see amh?😉😀
Who else just learned basic chemistry while learning how to cook soup? 🤣🤣🤣🤣 This Is why I call her *THE PROFESSOR OF INGREDIENTS* Sister Flo! I di too much!!!!! 👌👌👌👌👌👌
You're so right Sis👌👌when I have much stock, I cook it till I get concentrated Stock Choooiii this Recipe gara Royal Wedding 😋😋😋, looking at it alone, I gained pint of blood 😀😀, good job Sis Flo ❤❤❤❤
Yes, we have a lot of these frozen spinach. They come in very handy because there's no need to wash or cut. Just defrost and squeeze out the excess water and use. One of the downsides though (for me) is its too soft/soggy in soups but fine with fried egg etc.
The way they turn out in soups depends on the brand. Here, this supermarket I talked about Mercadona makes the best frozen spinach. It's not even the supermarket we normally do our grocery shopping in but we always go there for frozen spinach. Our usual supermarket makes very fibrous ones that look like rejects. 😂
This diaspora vegetable soup is very informative, inviting and yummlicious. They sell shaki here in grocery shop, African stores, you can afford to miss that. Anyway, thanks for sharing 😋👍👌💜💜💜💜
I used to have alot of stocks in my freezeroo I will not lie you. But I have repented from that. We eat the crayfish like that in Africa and we are still living biko. I have liked the videooo and am coming with my oat swallow.
Here in Italy their are shops where they sell all the things inside the cow's stomach,Ofe a gara ezigbo school..with better gallops,plenty animals inside chai!😋I need a flight to Spain biko😄
Aunty Flo after you na you biko, what can't you do? Yea you can find frozen spinach in Australia it's just d way yours is but in smaller packs, cow tripe at halal stores, Chinese/Asian or african store.
This is Ogwù obara live ... I love extra spicy meals especially soups but I always humble myself before vegetable soup to avoid a drastic increase in water bills.🙄
Hy sister flo, There’s this vegetable they sell in a Hong Kong market in Texas and called it pumpkin leaves. Nigerians there bought it and use it as ugu because of the name pumpkin but it tastes nothing like our own ugu And it’s pretty expensive too. Hubby says it’s not our real ugu but a lot of Nigerians buy it cos maybe because they have very slight similarities. Have you come across that leave before?
For my tastebuds, if I use some stew, I feel like I'm eating with stew that has plenty vegetables in it. You know that stew that grandmas add plenty ugu to? But some people don't mind it. I would rather use more peppers than add something that contains lots of tomatoes.
the fish really looks like a stock fish, i love dry stock fish so much and most especially the the aroma it gives to her food i was wondering if the fresh stock fish has that aroma
It has a little bit of the smell, not as conc as the dry one. For the dry ones, a small okporoko was a VERY big fresh cod. So it comes back to that concentration I was talking about, when it dries, it smells more because water has left the chat. 😉
For my 15 years in Spain,I used my oil made from stew to cook any type of soup, cos the first time I bought red oil the taste was disgusting , since then I resorted to stew oil & even have a container to store it , so i make sure i prepare my stew with enough oil then put it in my container for my use, thanks anty Flor for this video cheers .
Good job Sis Flo. I lived in Norway before we moved to Canada. Finding Shaki in Norway where I live was almost impossible. It was illegal to sell that part of meat or even the skin! Pple travel to the Uk to buy it during a visit. Lol
