I had to include party worthy in the title because jollof rice lovers know there is jollof rice, party jollof rice and concoction rice. Out of which we love party jollof rice the most, rave about it and use it as our claim to culinary fame. I am all about holistic living and hence do not like sachet tomato (puree) paste. Some people have argued by adding it is the only way to achieve proper jollof rice in all its orangish-red glory… I disagree.
One of the joys of having my secondary school education in Enugu was Abacha. Boarding students were not allowed outside the gate, so my friends and I would give our day classmates money to get abacha from the woman who sold outside the school gate. With our eager faces pressed to the gate, we shouted to our saviours things like “Canda 50 naira!”, ” I want mmiri abacha”, “Tell her to more onions o!”. Such is the power abacha holds. However, we purged after eating it that I was forced to create a recipe that makes a delicious abacha without potash, which is meant to hold the oil to the abacha seamlessly.
Edikaikong soup is a vegetable soup that is originally from the Cross River and Akwa Ibom people of Nigeria. A nutritionally dense soup, it can be eaten alone or savoured with – wheat meal (like I did), fufu or akpu, amala; literally everything you want to eat with it. It is fairly easy to make, and I have made it even more fun and easier to do so. Sit tight while I share my recipe with you.
I shared a picture of my already made ogbono soup with okro on my WhatsApp stories and my friends starting hounding me for the recipe. I didn’t take any pictures until I was done making it because I didn’t plan to blog it. However, I will get pictures of the ingredients I used from my previous food posts.
Ogbono is quite easy to make. You can grind the ogbono in the market or at home, depends on what you want. You just have to make sure the ogbono seeds are fresh and the grinder is clean.