OMG, I know Mama Hosana very well. She actually thought me how to cook edikankong 12 years ago in that same market, whenever I cook edikankong then as a single lady my budget is ALWAYS #500 and that includes meat oo. She will sell everything for me. Even till I left naija 9years ago my budget no increase. It's so good to see her again, she didn't age at all😂😂
My son just caught a glimpse of your face and shouted Chef Teeeeeeeeee with excitement.... New bestie is saying hi. Thanks for giving us premium content always....❤️😘
You tried, well done.👍🏾 Waterleaves before ugwu, always. Ugwu is not a tough vegetable. Steam cooks it. You cook the waterleaves first for 30 sec to 1 mins depending on quantity, because sometimes it has a little sour taste to it depending on where it is grown. Ugwu always comes last for the green color and take the pot off the fire immediately before serving. Empty the leftovers into a glass bowl (pyrex) and immerse in a basin with ice cubes and or cold water to preserve the freshness before putting away in the for freezer. ❤🎉👏🏽👏🏽👏🏽
Chef T, well done. Peppersoup spice is not needed. The palm oil goes in much earlier while steaming the proteins, water leaves, periwinkles cos it's been cooked, then ugu leaves 🍃 cheers
Hi chef T Nice, but, in case of next time, water leaf comes before the vegetable leaf! And she said water leaf first too. Looking forward to cooking sometime with you 🥳🤲
Thanks fantastic lady T, I just don't why I am a market addict since I was a kid, you are simply the best 🥳, certainly I will follow this series every week, it's only during this tinubu era that my market runs have drastically reduced My campus days were the worst, you certainly think I was studying cateringhe days I spent in the market was more than the days I spent in the lecture rooms,Mama Hosanna, Nnem Nna WA Doo!
Weldone chef T, honestly am sure you have put a big smile on that woman's face today coupled with the way the economy is frustrating itself. God bless you immensely ❤🎉🎉
Add the palm oil and the boiled water to the meat at the same time so that the taste cooks out by the time you add the periwinkle. Waterleaf goes in first for 3mins or less to allow it to release it's water. Add the ugwu in the last 30 seconds, mix and you're done.
My village Edikankong goes with utazi not Afang because you’re not going to pound the ukazi u just have to cut it just as you cut the ugu and water leaf
Well done ChefT. I noticed you don't use salt in all your recipes. Please can you do a video on how to cook without salt and it will still be tasty. Also, I noticed you use Garlic alot in your recipes, please do a video on the right portion of garlic in cooking, because if I use too much garlic in my cooking, I don't always like the end taste. Thank you for always sharing healthy recipes. I love your Channel ❤❤
Pepper soup spice in ekikangikong? Never heard of it. And that's my 'town food'😅 . But will try it, just using one bunch each of the leaves and see how it tastes.
Chef T mama Hosanna forgot to mention dryfish and kpomo, and water leaves comes first before Ugwu so that the ugwu will taste really fresh so it is not to be cooked for long. Enjoy your meal.
WHEN COOKING EDIKAIKONG SOUP YOU PUT THE WATERLEAF FIRST BEFORE THE UGU LEAVES AND THE RED OIL SHOULD BE THE WATER IN THE SOUP BECAUSE THE WATER YOU ADDED IS TOO MUCH AND THE SOUP IS TOO WATERING
