Value & advancement in cooking techniques or methodology in Kogi state, across the 5 ethnic groups – Daniel Adukwu

By Daniel Adukwu.

Using Kogi East as a case study:
This is not to neglect the other ethnic groups, this write up is base on my knowledge of food and soups from my local community. Such as:
Obo Egwa (beans soup)Obo Igogo(made from beneseed) Orodudu, Oroijagada,Obo Irere,Obo Abaro etc—

The above mentioned delicacy with high nutritional value,are amongst so many other soups that have kept our parents out of diabetes,BP and other related illness. Our ladies as at that point are always seen with flat tummy and other beautiful body structure and healthy skin’s without makeup or artificial support.

This will amazed you to note,since 1960 after the independent,our young men and young ladies mostly have not been able to make our local delicacy known to the world. Such as White-soup,Edikaiko,Afam soup and Oha, Rather the ladies were busy adopting from outside.

Give and average KOGi young ladies beans or dry Okro to make soup,you will end up eating indomie. They have completely reduce the value of our local delicacy. I’m using this opportunity to call on our educated young ladies to wake up and make our local food known to the world. Outside the make-up and fashion stuff,let there be Kogi restaurant in the city and street across the 36 State in Nigeria.
This could also reduce unemployment amongst the young ladies.