A heart has no title.

Sitting at the window with my hand resting on its sill

I am staring outside at the beauty of nature

This place is peaceful but out there is war

Man pitting war against his fellow

Women spiting each other

Power abused like codeine

Love, no place for it in a world that chooses to ignore it

Tearing kindness and chewing off innocent children

Our lands are decaying

Our culture becoming extinct.

Bibiana Ossai © 2017.

Health Benefits of Oha soup.

If you are a vegetarian or not, this Igbo soup is absolutely meant for you. It is sweet, nutritious and very easy to make. Oha soup is common in the eastern part of Nigeria and is known for how good it is in enhacing skin radiance and body health.

The ingredients needed in making this soup are the most important components of the soup, they are Oha leaves (as required), Cocao yam (15 to 20 medium sizes) or egusi seed (1 or 2 cups), Chicken, assorted, beef, goat meat, turkey, dry fish or mangala
Maggi (seasoning) 2 to 4 cubes, Crayfish (2 cups), handful of Uziza leaves ( although this is optional), 1 big Stock fish head, Palm oil 15 to 20 centilitres
0.2 cup of ofor or achi as an alternative thickener), Ogiri, salt and pepper to taste.

After getting the ingredients, the next process is to prepare the soup: Wash the cocoyam thoroughly with water to remove dirt and sand, then place in a pot, pour enough water to cover the cocoyam and boil until very tender. Peel off the brown back and pound with mortar and pestle. Blend your fresh pepper with crayfish and keep aside for later use. Pluck off the Uha leaves from the stem, wash it the same way you wash vegetable leaves then use kitchen knife to slice inti the size you want. The next step is to wash your meat clean, steam it with the necessary ingredients for few minutes until it is as soft as the way you desire it to be, while the meat is cooking add hot water into the bowl containing the dry fish and stock fish and allow to boil until tender. Add more (but small quantity of water into the pot of the cooked meat, red oil, blended crayfish and pepper, maggi and salt. Leave to boil; the soup will have taste even though it is watery then add the pounded coco yam or ground egusi (your choice) to serve as thickner. Also, add ogiri at this point. Stir and allow to melt before adding Uziza leaves and Oha leaves. Stir again and leave to boil for another 5 minutes.

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Photo Credit: Ifeyinwa Nzeka/Food musings.

Your Oha soup is ready to be served with any kind of swallow (eba, wheat, semovita or fufu). Do not miss out on this very delicious Igbo soup and considering it is a new month, make it your February healthy African soup. For detailed information, visit http://allnigerianfoods.com/uha-soup or http://www.nigerianfoodtv.com/2013/12/how-to-cook-oha-soup-ora-ofe-oha-ora.html?m=1

Bibiana Ossai © 2016.

ARTXLAGOS: Expose on African Culture.

ArtxLagos an International Art Fair was able to unite Africa in one building as it was the first of its kind in West Africa. The event took place in Civic Centre located at Ozumba Mbadiwe Avenue, Victoria Island Lagos on the 4th to 6th of November, 2016. Art xLagos featured the works of 65 African artists from various African countries with 14 exhibitors. The three-day event saw artists, patrons, collectors and lovers of art from all works of life. It also saw over “30 local and International speakers delivering talks and conversations on the unwavering growth of African art in the global art scene and how African creative economy can lead to the rise of reshaping the African narrative” http://www.artxlagos.com

Continue reading “ARTXLAGOS: Expose on African Culture.”

WE: where lives matter.

Black or white matters like the human chromosome X and Y
The fruit of primary colors combination is one secondary color,
Just the way the mating of the human chromosome creates one fetus.

Continue reading “WE: where lives matter.”