The first time I came across your video,I subscribed that was last year and I see myself watching this again this year 2021 thank you beautiful mama for showcasing the Nigerian culture to the world.
We cook this in Cameroon too. Or better still u do Eru very similar to this. Well done Ma. I have notice Most Calabar soups we cook them too in South west of Cameroon. I cook all this too in my house
Woow, let me comment about your clean kitchen. I am a South African and like your cooking. I only know egusi soup. I will ask nigerian restaurants for this soup😍
I got addicted to 1q food platter during covid lockdown. The soups, easy to follow and make, budget friendly. As a yoruba woman, I can say with confidence that am so good at it. Thank you 1q food platter.
Am yoruba bit like vegetable soups of other states. Through 1qfood platter, I learnt to cook these soups with ease. You give so much precise detail. Thank you. Happy babes
Oh my! I just stumbled on this channel and it is the kitchen that first spoke to me. 2ndly the outfit on and the model. But what killed it all it the steps and careful presentation of edikang ikong hmmm! I remember my country, 🇳🇬. We can't seem to get fresh Ugu, except frozen in NY: And there's no water leave at all. So we use spinach instead. Also, I never knew the food processor can be used in place of mota for pounded yam. I am definitely trying with my food processor 2moro. Can't thank you enough for your fluency and presentation. You are beautiful! From Queens, NY with love.
Thanks so much for this delicious soup. I have never got it right and I love making this wonderful dish. Well done and God bless you always. Love and peace always
Thanks ma for the great recipes, I get excited whenever I watch you cook,pls I love to see you cook abak atama soup with details on how to get atama leaf and uyak
It's my first time of watching and i enjoy every little bit of the explanation ma'am.... Thank u 👍.if it's ur first time watching too, gather her for a meeting with a thumb up
Oh my! I have been cooking this soup all wrong - even though my version was still tasty..lol. I will definitely be trying this original version soon. Thank you ma’am. Good eats.
Well represented madam! So glad to be an akwa Ibomite💞. Love your utentensils too...also the first time to know that "kpomo" is also called "show boy".
WELL DONE my pretty sister. This is GREAT edikon ikong soup. I making mine tomorrow. I love it so much, I can use this great soup for my rice, pounded yam, etc. Blessings always.
Thanks for good explanations ma'am Oil is the only problem I've got with this dish...it's high time Nigerian chefs and women bin oil...as a Nation we have lost too many young souls too early in their prime to so much oil consumption
I believe you are talking about the cholesterol. Cholesterol is animal fat, palm oil is made from palm fruits. So what is the relationship between the animal fats and plant products? You should not believe in that baseless propaganda of palm oil and cholesterol.
Wow, ur just like my mother for the way u cook,this is real way of cooking, but my mother always add water leave before nkong,but please mma y do u put ugu before water leave?
thanks alot auntie Iquo,I have never gotten so we'll until I watched your video even my husband testified.i love you,pls I like your cooker I'm looking to buy one but I don't know which can I know the name of yours if you don't mind so I can go for it thanks again and God bless
This is so good. I feel like making it now. What are the substitutes for ugu and waterleaves. I am in the US. God bless you for sharing. Thank you so much.
Nooo not kale. Kale is bitter and hard for me. Anyway enjoy alone. When I crave for , I will come watch the video and salivate. God bless you dear sister for your time and efforts .
Yes dear, but this not Calabar cooking. We Efiks (orginators)do not fry ugu/Ikong ubong leaves, neither do we put onious & waterleaf last in Edikang ikong. Its good to see the Akwa ibom version here. EDIKANG in Efik means to cook dry which literally means cooking without water.
@@eliztutuh-edet1092 Yea, i was surprised too. I am ibibio but I always saw my mum put the waterleaf first and the palm oil last, so thats the way I cook it. We generally don't fry our soups. I'm sure the soup tasted nice all the same.
Watching 4rm Canada.dis is one of the best looking edik I ever saw. Bet it taste great. Problem is, not sure I can cook it like this. I suck at cooking .