05/02/2026
I’m a riverine girl from Rivers State,
and if there’s one thing I know, it’s flavor.
Crayfish is powerful.
It’s rich, it’s deep, it’s beautiful.
But power needs restraint.
Somewhere along the line, crayfish stopped being a supporting ingredient
and started trying to be the main character in every pot.
In soups like Afang, Afang/Edikang Ikong, Afang… even everyday meals,
when you add too much crayfish, something happens:
you don’t taste the soup anymore.
You don’t taste the vegetables, the stock, the pepper, the oil, the meat.
All you taste is crayfish.
And that’s not balance.
That’s abuse.
Good cooking is not about how much you can add,
it’s about knowing when to stop.
Crayfish is meant to lift the flavor, not hijack it.
It should whisper in the background, not shout over everything else.
As a riverine girl, I was taught that food should tell a story,
every ingredient having its own voice,
none drowning the other.
So next time you cook, remember this:
more is not always better.
Balance is.
Let the soup taste like the soup.
Let crayfish do its job
and go home quietly.
゚viralvide
