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.
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😍
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
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
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
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.
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.
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
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".
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.
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
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
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.
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 .
benyanthony . Honestly I have never tried dry Ugu for this dish. Even if you soak in water I doubt that you will get the exact same result. But you can try to soak in water and use.
@@1qfoodplatter true ma, it's not the same...soaked for 2 days, gently blended leaves again but still came out chewy...no worries I used all my favorite meats to mask it.
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 .
Lovely. I cooked my first edikaikong today with your guidance and men, it’s heavenly 😍😍😍😍😍😍. Thank you for this
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.
This woman is wonderful,I'm very proud of Nigerian women God bless you all
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😍
Thanks aunty this is how good cooking is done no short cut and very detailed in your explanation bless you.
Now I know the reason my edikang ikong soup is always watery; the ugu to water leaf ratio
Thanks Ma!!
God bless you!!
This is an award winning Editing Ikong Soup! Thank you for sharing.
Am from Cameroon but really loves Nigerian dishes, am going to try this over the weekend, really looks yummy, thanks
Elvis Tchouga . I am sure you will like it.
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
The kitchen and the whole utensils are to die for 😍😍😍
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.
I came across this channel today and I'm literally sleeping here. Thanks for sharing all your culinary skills 😘😘😘
As in place e-bed on this e-platform and go into e-sleep😅😅
A perfect cook.Nice kitchen,lovely diction ,so organized.100 percent spot on.
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
Amazing!!! I met you in Uyo in 2017 and I was truly amazed by your blog. For me, I see this as a preservation of our culture for unborn generations.
Thank you Nsikak for the kind words
Wow , thank you ma'am , I just learnt adding pumpkin leaf before waterleaf . Thanks for this video. Your kitchen is neat.
Nwoko Queen I also thought you fry the water leaf first before adding the pumpkin leaf.
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
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.
I missed you for a while!! You remind me so much of my momma, so african, so real!
Great job. first time I am seeing the cooking of authentic Edikang Ikong
You are truly an expert chef and teacher. Learned a lot. Food truly is to be enjoyed!
thanks for this video, i actually learnt how to cook this soup from your Facebook page and it has been really yummy
Dis Editkang soup is one in town, thanks for d recipe great job 👍👍👍
Omg! I love your kitchen! It's the most beautiful. And definitely trying this recipe.
Yes Ediye Mma teach them how to prepare and cook this great EFIK dish the EFIK way. Proud of you.
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.
tessy lovingjesus . Thank you for your kind words
What if I don’t have Ugwu and water leave? Haven’t found it here in the states
@@omitei8512 Ugwu and water leaf are the main ingredients, however spinach can substitute for water leaf
I have fallen in love with your cooking. You just got it right.
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
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 mum,hurrah.Edika nkang all the way. Yummy yummy yummy.
Wow this soup is Just Everything Ma, thank you so much for this.
Thank you for inspiring Efiks around the world 🌎 ❤️
Thank you for the kind words.
Oh my God, I feel like eating dis food right now, good job 💋💋💋
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.
stacy kupa sya
u
Me I add okasi leaves to mine.
Nice way of cooking I really appreciate your way of cooking.
@@ceceberry6051 that is Afang Soup you were cooking.
This is an absolutely sensational video! Thank you!
just love this soup and ur method, am from the north but I tell u its my soup too, just love this soup.
Thank u ma. I’m proud to be a Cross Riverian
Wow! This is lovely. Thanks for the tutorial. Love the way you're explaining it, very easy to learn. Will definitely try this.
I wish I was there to eat with you ma. I love this fresh water leaf so much, very beautiful.
Wow! you told me back when my grandmothers and mother cook Edikanikong. Thanks
Please next time,you should have a guest(Me) to taste your food....I will be soooo glad..already salivating here😘😘😘😘
Wow! This is how to make this dish. I ve really learnt a lot. Thanks so much.
You make the dishes look so easy with your explanations. Thank you!
Thank you and Merry Christmas
Looks delicious. 👌🏽
Ma your husband is really lucky and he enjoys a lot
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
Gifty Onyii . Sure this will be the next series.
Yummy this is good food thanks for sharing 👍
You are the best so far...good cook and you use only natural spices..blessed to have found you
Viv Vivian . Thank you for the kind words
Thanks for the recipe. We call it 'eru' in Cameroon with 'okok' leaves and water leaves. We do have ok
Thank you so much been looking for this recipe and a good one.
Best Teacher. Wify to die for!
i enjoyed the way u teach ma thanks a lot
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?
Wow... Nice video ma, am going to try this out today. Thanks ma.
I made this and it turned out great!
Give me this sound track and all your videos, no lock down with me. Up 1q foodplatter.
Just perfect - I am salivating already! Many thanks ma'am
Love it, simple and look delicious. I like to try it, what other vegetable l can use, apart ugu & waterleaf. Thanks
I'll really love to try this it looks rich and healthy... Thumbs up ma'am
Very easy and explainable.. I love this..
Thank you for sharing how to make pounded yarn in a food processor. Please can you advise which food processor to buy. Thank you
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
It look so delicious
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.
Edikang ikong is the best. I add Okazaki in mine. Periwinkles, snails, all kinds of dried fish
Sao O . Well I try to make Afang soup separately where I use okazi also known Afang.
Thank you!!! This is the Edikiankong soup that i knew growing up!🙏🙏🙏🙏🙏🙏🙏!
Now please how about AFANG soup
I have a video of Afang soup . Please search
Nice one ma, this is Calabar Edikaikong soup not the one others are cooking.we don' t use onion ,i think puting onion is a personal thing , thanks
nice explanation thank you very much
Great teacher
U are a 10daful teacher. I love u
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.
Innocency Ike . Unfortunately there are no substitute. You can use kale and spinach as the closest alternative
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 .
I just like the way you demonstrate 😊
Enorense Edughaen 😄😄😄
Beautiful ❤️ Ma
Thanks, any tips on rehydrating dry ugu for this recipe?
benyanthony . Honestly I have never tried dry Ugu for this dish. Even if you soak in water I doubt that you will get the exact same result. But you can try to soak in water and use.
@@1qfoodplatter true ma, it's not the same...soaked for 2 days, gently blended leaves again but still came out chewy...no worries I used all my favorite meats to mask it.
Good .job well done dear.
What spices did you season the meat with besides crayfish? Great video!
I can smell this delicious meal through my computer, i want some pleaseeeee!!!
❤❤❤👏👏👏Efere Efik. Well done Aunty.
very striaght foward and i beleive you are efik. more traditional and adequate. i love your dress
Aunty, I love your cooking and recipes, they are awesome. Please where did you purchase your blue pot from? I love...
Adanne Oriji . It was a gift.
This was so well explained compared to other vids. I want to eat your food! 😋
One of the best food videos I have watched.
anita ejoh . Thank you.
Lovely set of plates and pots
Beautiful. Just came across your channel now
Wow Weldon sis I will try this
It would be so great to also watch you on Food Network.
Bollywood Hair . I look forward to being there.
I was totally distracted with your beautiful kitchen!
honestly
It's so yommy, I love it
Please ma were to get your utensils to buy , I really like them and the foods are amazing too
I usually shop at Adam and Eve in Ikeja , Lagos and also pick up some utensils from North American when I travel. Thanks
Can't wait to try this😋😋😋😋
Found your video very useful. 1 : did you extract the water leaf too B4 cooking ? 2 : how come you don't have @least a guest to do the tasting .
Very very nice. Thanks for sharing.
Thanks ma. I'm going to try this out.
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 .
chuks Brian . Trust me you can. Maybe the hard part could be chopping the Ugu into very tiny pieces.
1q foodplatter thanks 4 ur encouragement I'll try it. ur doing a great thing, love all ur other videos. I'll definitely recommend ur channel.
Really learnt so many things...
U are nice ma
PERPETUAL COSMAS . Thank you
Nice video. Well explained.
Beautiful wow
Accompany your swallow to its destination. I love that line.....
thank you ma....I tried this your method it came out very very OK. I enjoyed the soup. pls can you make a video of Rivers fisherman native soup.
Ramota Ambali . Sure Fisherman Soup is on my list of dish to make.
+1q foodplatter OK ma. thank you. and also banga soup
Very good... What is very very ok? 😬
Lovely superb
waw, this is wonderful
Please ma can i use a big blender instead of food processor