ILU IGBO (Igbo proverbs)
About the Igbo people: The Igbo people is one of the three major ethnic groups in Nigeria, the other two being Hausa and Yoruba. While the Yoruba people are in the West of Nigeria, Housa people are in the North and Igbo people are in the East of the Country
About Igbo proverbs:
The Igbo proverbs are regarded as the nerve of the Igbo language, because it is that which gives the language its full colour for as it is said, “ilu bụ mmanụ ndị Igbo ji eri okwu” which literary mean that, [Igbo] proverbs are the oil with which words are eaten. Below are some very important Igbo proverbs.
1. Ilu bụ mmanụ igbo ji eri okwu, proverbs are the oil with which Igbo language is garnished.
2. A tụọrọ nwata ilu kọwaara ya, ego e jiri lụ nne ya lara n’iyi, the bride price of the mother to whom the
explanation of a proverb is given is a waste.
3. A kpọọ onye na nke ọ na-eme, ọ za, everyone answers briskly whenever one is called upon for that
which he knows how to do best.
4. Onye aghụghọ nwụọ, onye aghụghọ elie ya, if a crafty man dies, a crafty man buries him.
5. Agadi nwanyị e kunyere nwa ọ sị na eze adịghị ya n’ọnụ, ekunyere ya ka ọ tagbuo atagbu?, the old
woman who says she has no teeth when she was given a baby, was she given the baby for her to eat
it?
6. Onye ụjọ ji ndụ ya n’onye ike, the confidence of the coward lies in the brave.
7. Nwata chọwa nke ya a kpọọ ya ajọ nwa, a child is being frowned at when he goes for his own.
8. Ọchụ nwaọkụkọ nwe ada, nwa ọkụkọ nwe mwemwe ọsọ, falling and getting up is for he that runs
after a (local) chick, while its own turn is gentle run.
9. Ọchụ abụọ na-agba aka, [is eqivalent to] he who hunts many hares catches none.
10. Ngana kpuo ute, agụụ ekpughepu ya, when laziness grips one, hunger revolts.
11. Nwata mere ihe ọjọọ na-akwụgharị na ahụ aja, a child that has done some mischief hibernates.
for more Proverbs, mail: richploughman@yahoo.com
Sunday, June 21, 2009
Death in a better form
To the wise Shakespeare, Life is as a story told by an idiot, full of sound and fury signifying nothing. But I should think that it signifies something for those who lived well and died in Christ; for we are all at home with the verse which says, Fade, fade, each earthly joy, Jesus is mine. And with the hope in that particular Jesus, I admire the more the words from a funeral oration, which says, “Time is not measured by the passing of years, but by what one does, what one feels and what one achieves.”
Those who die in Christ are like the bees that die in their honeycomb. The Lord gavest, the Lord takest back. To them, life is not disabled, but via death it is boldly enabled in Christ.
Comrades in Christ, our mourning is defined not only by the words that I use or by my deepest source of feeling, but by the history of death, which is one of the reasons for which you are encountering The Ploughman in literary context. And as Passover script in form of grapes, pomegranates and figs which holy Joshua and Caleb carried on a pole from the Vale of Eshcol, here is not so comfortable a memento from UGWU DỊ NSỌ which my colleague handed over to me as I was closing this up. My only wish about it is that you change the you in it to I;
“You are strong and well.
That’s fine.
You hope to remain so?
That’s natural.
You may be disappointed.
That’s possible.
You will die sooner or later.
That’s sure.
You better start to get ready:
That’s wisdom.
You may ask how to go about it.
That’s necessary.
Then listen!
Have a little time for those who will
weep when you die.
That’s proper.
Produce good deeds for those who
will write your funeral Oration.
That’s true
Those who die in Christ are like the bees that die in their honeycomb. The Lord gavest, the Lord takest back. To them, life is not disabled, but via death it is boldly enabled in Christ.
Comrades in Christ, our mourning is defined not only by the words that I use or by my deepest source of feeling, but by the history of death, which is one of the reasons for which you are encountering The Ploughman in literary context. And as Passover script in form of grapes, pomegranates and figs which holy Joshua and Caleb carried on a pole from the Vale of Eshcol, here is not so comfortable a memento from UGWU DỊ NSỌ which my colleague handed over to me as I was closing this up. My only wish about it is that you change the you in it to I;
“You are strong and well.
That’s fine.
You hope to remain so?
That’s natural.
You may be disappointed.
That’s possible.
You will die sooner or later.
That’s sure.
You better start to get ready:
That’s wisdom.
You may ask how to go about it.
That’s necessary.
Then listen!
Have a little time for those who will
weep when you die.
That’s proper.
Produce good deeds for those who
will write your funeral Oration.
That’s true
Remember:
After this life, there will be judgment. (Hebrews 9:27)
O yes, Thank you!”
- an piece from my book, The Ploughman's Talk 2
for more information, write richploughman@yahoo.com
This is a beautiful country-side. Beuty of nature is often natural, but also what we make it to be, be a nature compliant, and help to make the world a better place even from the remotest part of the world where you are.
For more of similar information, write to richploughman@yahoo.com
Christ and Mohammad
Idea of the resurrection is for the Christians a good pillow on which they rest their faith, and the Muslims who have their own faith on Allah know what true obedience to Mohammad means also hope to go to the last place of rest as the Christians think to do after following the rules of Christ in this life. Thus, religion is the livewire of man's existence in this life.
NUTRITIONS OF CASSAVA IN IGBO AND YORUBA LAND
CASSAVA PRODUCTS, THE WIDEST FORMS OF MEAL AMONG THE IGBO PEOPLE OF THE SOUTH EAST, NIGERIA.
THE CASSAVA BY-PRODUCTS FOR MEALS ICLUDE TAPIOCA, CASSAVA GRANULES, CASSAVA FLOUR MEAL, (AREBO), AND CASSAVA FOOFOO.
Do you know that cassava is the most widely used product for meals among the Igbo and Yoruba of the Eastern and Western Nigeria respectively. Among the Igbo people, cassava tubers are processed to produce the forms of food items called tapioca, cassava granules, flour mills (arebo), and foofoo.
Tapioca.
Both the fresh and dried tapioca are edible, how?
Preparation
Stage i of no. 1
From the farm, uproot the tuber and cut it to small sizes. You can choose to remove the outer covering of the cassava root before or after cooking. After this has been peeled off, (that is after or before cooking), cut the main cassava tuber into small pieces before cooking. The slices should as much as possible be smaller than the peel off from oranges. Since there is no mechanized equipment used for this peeling, the kitchen knife is the most common equipment for it.
Stage ii of no. 1.
After the peeling, the cassava (which has now been cooked and peeled) is soaked overnight with normal water. This soaking is necessary, and indeed a must so as to remove the toxic element in the tapioca. After the soaking for about eighteen hours or overnight, tapioca is washed in fresh water for about two or three times. After that, the cassava is ready to be eaten as fresh tapioca. Note that this soaking in water and washing is necessary so as to rid the processing tapioca of the toxic element (oxyacetalene), in the cassava.
Stage iii of no.1
This stage is the stage of the ready tapioca.
Tapioca: fresh tapioca is now ready and edible. How?
Serving
it can be eaten raw and as much as one wants.
It can be eaten with coconut seed, or palm kernel nut.
nutrition. Fermented cassava in the form of tapioca gives joy in eating. It contains no sugar; it contains very low percentage of carbohydrates, and cools the temperature of the body, especially when eaten in hot weather. As food item, it is medically balanced and helps to regulate the body temperature and keeps the general body metabolism stable.
2. tapioca diet.
Dehydrated (dried) tapioca.
The preparation takes from the fresh tapioca. Dried (cassava) tapioca is got when, instead of eating the tapioca fresh, it is spread on the surface of the sun with the aid of a basket or a basket-like material so that the water in the fresh tapioca would dry with the help of the heat from the sun. This takes some hours to dry. However, the degree of dryness depends on the choice of the person processing it. If this is meant to be stored for months, or even for years, it must be left to dry well.
Although one can chew the dried tapioca like that, but one can also choose to soak it in water between two and ten minuits depending on how dry it is. After the soaking, one can use palm kernel nut or coconut to eat it. This is one of the best ways of getting cassava to have a very low quantity of carbohydrates. Besides, it contains no sugar, but gives satisfaction. It enhances the osmo regulation of the body. Above all, it can be chewed as a stimulant and ready food.
THE JOLOF TAPIOCA.
The same processed, (preferably dried) tapioca is used in preparing this meal.
Preparation.
- boil enough quantity of water.
- Put the required quantity of tapioca into a basin or bowl and pour the boiled quantity of water onto it and sieve out the water after about ten minuits. Allow the excess water to drip out of the sieve with the help of a sieving equipment.
Preparation of the sauce for the jolof.
Here, it is necessary to mention that the quantity of items to be used should depend on the quantity of the tapioca and the constitution of the cook and the history of the diet requirements of those to whom the meal is meant for.
Requirements
- Get some quantity of palm oil and allow to melt over the fire in a container.
- Grind some quantity of crayfish and some quantity of salt and pepper, and a little grain (or quantity) of potash. After the blending, put a small quantity of fermented castor oil butter in the preparation, blend the mixture until it is well blended. Next, pour a small quantity of the melted oil in the preparation and stir well. The sauce may be too concentrated that it may not hold the tapioca well. Because of that, pour a little quantity of hot water and turn well and continue to check the preparation until one’s taste proves the preparation satisfactory. Note that no cooking of this meal is necessary, although one can make the preparation in a cooking pot and allow the preparation to take place on the fire for just few minuets. Again one should make sure that the preparation does not contain water, even up to a drop in the preparation pot. When all this have taken place, then jolof tapioca is prepared.
Meanwhile, there are people who like to add, as a matter of choice, one or more of things like ungrounded crayfish, sliced garden egg leaves, ụtazị, even garden egg, cut into small pieces to balance the diet more, or to enhance nutrition and taste.
Jolof tapioca is a very popular diet for the average igbo, of past, present and everywhere even where you are, if there are a number of Igbo people there. It is easily seen being prepared and sold in rest houses, in hotels, and by hawkers. And it is enough and easy meal for every family. This is the most globally eaten Igbo meal of especially the Igbo people.
Serving
Tapioca meal in its full ideal, is naturally eaten with enough drinking water on the table. But as a leisure meal or even as dessert as some people take it for, it is best eaten with local wine; that is palm wine or raffia wine, though other types of drink can at the end of the meal be manageable, where palm wine or raffia wine is not possible.
This meal can be eaten by the day time, though it is relatively good and causes no upsets in people even when eaten at odd times and at night. This is the best form of meal I have come across in life.
Nutrition.
Jolof tapioca builds energy. And because it was fermented and dried, it is very low in carbohydrates. It is very delicious, very easy and very cheap to prepare. The average time for the preparation is between ten and fifteen minuets. It doesn’t abuse the eater. Why not reach out to any Igbo and know more about jolof tapioca. Enjoy your meal!
For more information, visit http://www.richploughman.blogspot.com/, or write richploughman@yahoo.com
THE CASSAVA BY-PRODUCTS FOR MEALS ICLUDE TAPIOCA, CASSAVA GRANULES, CASSAVA FLOUR MEAL, (AREBO), AND CASSAVA FOOFOO.
Do you know that cassava is the most widely used product for meals among the Igbo and Yoruba of the Eastern and Western Nigeria respectively. Among the Igbo people, cassava tubers are processed to produce the forms of food items called tapioca, cassava granules, flour mills (arebo), and foofoo.
Tapioca.
Both the fresh and dried tapioca are edible, how?
Preparation
Stage i of no. 1
From the farm, uproot the tuber and cut it to small sizes. You can choose to remove the outer covering of the cassava root before or after cooking. After this has been peeled off, (that is after or before cooking), cut the main cassava tuber into small pieces before cooking. The slices should as much as possible be smaller than the peel off from oranges. Since there is no mechanized equipment used for this peeling, the kitchen knife is the most common equipment for it.
Stage ii of no. 1.
After the peeling, the cassava (which has now been cooked and peeled) is soaked overnight with normal water. This soaking is necessary, and indeed a must so as to remove the toxic element in the tapioca. After the soaking for about eighteen hours or overnight, tapioca is washed in fresh water for about two or three times. After that, the cassava is ready to be eaten as fresh tapioca. Note that this soaking in water and washing is necessary so as to rid the processing tapioca of the toxic element (oxyacetalene), in the cassava.
Stage iii of no.1
This stage is the stage of the ready tapioca.
Tapioca: fresh tapioca is now ready and edible. How?
Serving
it can be eaten raw and as much as one wants.
It can be eaten with coconut seed, or palm kernel nut.
nutrition. Fermented cassava in the form of tapioca gives joy in eating. It contains no sugar; it contains very low percentage of carbohydrates, and cools the temperature of the body, especially when eaten in hot weather. As food item, it is medically balanced and helps to regulate the body temperature and keeps the general body metabolism stable.
2. tapioca diet.
Dehydrated (dried) tapioca.
The preparation takes from the fresh tapioca. Dried (cassava) tapioca is got when, instead of eating the tapioca fresh, it is spread on the surface of the sun with the aid of a basket or a basket-like material so that the water in the fresh tapioca would dry with the help of the heat from the sun. This takes some hours to dry. However, the degree of dryness depends on the choice of the person processing it. If this is meant to be stored for months, or even for years, it must be left to dry well.
Although one can chew the dried tapioca like that, but one can also choose to soak it in water between two and ten minuits depending on how dry it is. After the soaking, one can use palm kernel nut or coconut to eat it. This is one of the best ways of getting cassava to have a very low quantity of carbohydrates. Besides, it contains no sugar, but gives satisfaction. It enhances the osmo regulation of the body. Above all, it can be chewed as a stimulant and ready food.
THE JOLOF TAPIOCA.
The same processed, (preferably dried) tapioca is used in preparing this meal.
Preparation.
- boil enough quantity of water.
- Put the required quantity of tapioca into a basin or bowl and pour the boiled quantity of water onto it and sieve out the water after about ten minuits. Allow the excess water to drip out of the sieve with the help of a sieving equipment.
Preparation of the sauce for the jolof.
Here, it is necessary to mention that the quantity of items to be used should depend on the quantity of the tapioca and the constitution of the cook and the history of the diet requirements of those to whom the meal is meant for.
Requirements
- Get some quantity of palm oil and allow to melt over the fire in a container.
- Grind some quantity of crayfish and some quantity of salt and pepper, and a little grain (or quantity) of potash. After the blending, put a small quantity of fermented castor oil butter in the preparation, blend the mixture until it is well blended. Next, pour a small quantity of the melted oil in the preparation and stir well. The sauce may be too concentrated that it may not hold the tapioca well. Because of that, pour a little quantity of hot water and turn well and continue to check the preparation until one’s taste proves the preparation satisfactory. Note that no cooking of this meal is necessary, although one can make the preparation in a cooking pot and allow the preparation to take place on the fire for just few minuets. Again one should make sure that the preparation does not contain water, even up to a drop in the preparation pot. When all this have taken place, then jolof tapioca is prepared.
Meanwhile, there are people who like to add, as a matter of choice, one or more of things like ungrounded crayfish, sliced garden egg leaves, ụtazị, even garden egg, cut into small pieces to balance the diet more, or to enhance nutrition and taste.
Jolof tapioca is a very popular diet for the average igbo, of past, present and everywhere even where you are, if there are a number of Igbo people there. It is easily seen being prepared and sold in rest houses, in hotels, and by hawkers. And it is enough and easy meal for every family. This is the most globally eaten Igbo meal of especially the Igbo people.
Serving
Tapioca meal in its full ideal, is naturally eaten with enough drinking water on the table. But as a leisure meal or even as dessert as some people take it for, it is best eaten with local wine; that is palm wine or raffia wine, though other types of drink can at the end of the meal be manageable, where palm wine or raffia wine is not possible.
This meal can be eaten by the day time, though it is relatively good and causes no upsets in people even when eaten at odd times and at night. This is the best form of meal I have come across in life.
Nutrition.
Jolof tapioca builds energy. And because it was fermented and dried, it is very low in carbohydrates. It is very delicious, very easy and very cheap to prepare. The average time for the preparation is between ten and fifteen minuets. It doesn’t abuse the eater. Why not reach out to any Igbo and know more about jolof tapioca. Enjoy your meal!
For more information, visit http://www.richploughman.blogspot.com/, or write richploughman@yahoo.com
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