Making Nigerian Waterleaf Soup (In The UK, Using Available Ingredients)

In a recent video (here: • 3 Meals, 2 People, 1 P... ) we saw waterleaf soup being made in Nigeria - I was curious to see if I could try to reproduce the recipe here in the UK. This is my first attempt...
I was not able to make it for anything like the limited budget that we saw Babatunde achieve in the above video - in fact, my soup was more than 15 times the cost of Babatunde's (7.5 times the cost, to make half the amount - and that doesn't include maize for breakfast, or the Fufu he had with dinner) - here are my costings:
Item -- price for amount used (price for whole pack)
Palm Oil - £0.10 (£1.99)
Soybean Paste - £0.15 (£3.69)
Onion £0.10 (£0.10)
Maggi Cubes - £0.06 (£2.99)
Stockfish - £5.59 (£5.59)
Gari - £0.15 (2.99)
Scotch Bonnet Peppers - £1.36 (£1.36)
Total for this meal: £7.51 = 3,629 Naira
(Total shopping £18.71 = 9,050 Naira)

[@africa_everyday]

It's NOT fake at all. It's GENUINE it's own.

[@ohyeahyeah7130]

You're awesome bro :)

[@ellenorbjornsdottir1166]

In your estimation, is this the waterleaf soup a Nigerian in Britain would make?

[@HayTatsuko]

A-Shrimp using locally-sourced veg in place of the waterleaf was genius. I often have to make reasonable substitutes when cooking dishes of other places' cuisine, so I'll deem his effort "as genuine as possible". Thank you for the wonderful video you posted. I enjoyed every bit of it. Reminded me a lot of my youthful time visiting my nanny's (later, stepmother's) hometown (Castillejos, Zambales) in The Philippines back in the mid-1970s, with water buffalo wandering about town, and somewhat rustic conditions -- intermittent electric service, community toilet, everything up on stilts because close enough to coastline for baguio (typhoon) flooding. Loved every bit of that, as a kid, though.

[@omikronweapon]

To put into context: I strongly suspect Atomic Shrimp said "fake" only to let viewers know it that it wasn't 100% authentic. He likes to be thorough and factual. Not to imply that he felt it was less in any way beyond that.

[@swanningabout]

@@subparcrow There was no need for the text in brackets ...

[@africa_everyday]

This is a wonderful replica of it. You are a brilliant person.

[@snepNL]

i cant find your video Oyebolah

[@swanningabout]

Thank you for your video Oyebolah. Very interesting Sir

[@swanningabout]

@@snepNL There's a link in the description or just check Atomic Shrimp video list.

[@Hope-un5wv]

Atomic Shrimp is not the only one. I had bought some ingredients to make this soup too.

[@thomasscream4179]

Atomic Shrimp should've replied with something like "I am *indeed* a brilliant person!"

[@africa_everyday]

Every time you mention my name, I feel very happy and loved.

[@AtomicShrimp]

I am just so happy to experience something new and surprising, so we all win!

[@ellenorbjornsdottir1166]

Honored, perhaps?

[@4kMawaBro]

Wholesome moment!

[@PandemoniumMeltDown]

:D

[@swanningabout]

You did well Babatunde. Perhaps you could try more videos

[@africa_everyday]

Ohhhhh I feel flattered. This is wonderful. I love it.

[@abagoffrozenspinach]

We love you Babatunde! I hope you're well!

[@cozza819]

Wholesome Babatoundey!

[@swanningabout]

You made a great video Babatoundey

[@africa_everyday]

@@abagoffrozenspinach I love you too. Things are better now. Thanks

[@africa_everyday]

@@swanningabout Thank you

[@BeepDerpify]

I'm Nigerian and in the UK, we can't usually find waterleaf either. We just use spinach!

[@SherryAnnOfTheWest]

watercress!

[@hermenegildakociubinska6665]

What about locust beans?

[@BeepDerpify]

@@hermenegildakociubinska6665 you can usually get that at an African food shop. I was very curious at the Miso substitute. It could work the same, maybe! Will have to try it

[@rolfs2165]

I assume pre-chopped frozen spinach works? My local supermarket unfortunately doesn't have fresh spinach (and I don't think I want to chop up thawed frozen whole-leaf spinach).

[@DarwinskiYT]

100th like

[@gattlegun5192]

I would love to see this become a series of sharing food between the world!

[@theelectricant98]

yes

[@Vollification]

I would love to see something similar from the rest of the world :D Just normal people cooking everyday food, not a bunch of rich people cooking super expensive food.

[@Lubedupsquid]

Vollification exactly! These sort of cooking vids are so refreshing

[@elliotkamper]

Yes please!!

[@geraltbiaywilk1788]

if Shrimp was interested there is this polish youtuber Mietczyński, who has recently made a project "culinary tower Babel" where he attempts to cook something, informed by a video in a language he cant understand, and luckily enough the youtuber he was replicating also engaged in the project, which was a fun experience to watch, it might be nice if more people engaged in that

[@2lefThumbs]

In my first year at university in the early 80s, one of my flatmates was Nigerian, he cooked us a banquet one day which featured a soup like this. I, like you resorted to using a spoon, I just couldn't shape the dough into something with which I could pick up enough soup. The whole thing was delicious, but chilli-hot, I helped myself to some fried rice to lessen the heat, only to find that it was the hottest part of the meal! It was red, I presumed because of the palm oil, but it also had heap of Nigerian stone ground chilli powder in it, he found my reaction amusing :)

[@countryside_guy]

Hahahaha! I creased up reading that! 😂😂😂

[@olivier2553]

Usual mistake. Outside of Western world, if the food is red, do not assume it is tomatoes, it is way more likely to be chili :)

[@countryside_guy]

Omg my mouth is on fire, I'll just have some of this cooling rice......... AAAARRRRGGGHHHH!!!! 😂😂

[@Vollification]

​@@olivier2553 It's very good once you get used to it :p

[@BungaloHippo]

I think the rice you had was jollof rice which is a mixture of tomatoes and pepper. Each person makes their jollof with spice to their own liking

[@bobbob4173]

The diversity of this channel always surprises me. One day it’s cooking foreign foods, the next it’s a weird product review, maybe the next day it’ll be a shopping challenge, and the day after it could be scam baiting. It makes every video quite interesting and your channel is one of my favorite for that reason

[@AlissaSss23]

Same. Also a very kind and peaceful channel

[@PLANDerLinde99]

I like the crunch sound when he chops the leaves

[@HayTatsuko]

Cronch-ASMR

[@brannam4489]

~Crumch~

[@rucker69]

It really was. I was surprised.

[@justinl2009]

Same here. Really satisfying.

[@BungaloHippo]

I gotta say as Nigerian I would have said just use MAX three scotch bonnets loool but good on you for handling that much. I love all varieties of your videos

[@leuchtfeuer8999]

I'm studying biology and right now we're doing botany and wow, how do you have such amazing knowledge of all the plants around you??? I strive to be as roundly and soundly knowledgeable a man as you :)

[@404killer]

cringe tbh but sure

[@leuchtfeuer8999]

@@404killer what's cringe about that? sharing some love, is all?

[@CitizenAyellowblue]

Leuchtfeuer respect and appreciation- sadly much lacking these days.

[@StoutShako]

@@404killer P sure OP wasn't talking to you tbh, but sure.

[@mixedviews3536]

You will get there! Practice and do field work and you’ll be good to go!

[@sesimondo7393]

Mr. John Warosa/Barosa will be proud of this meal.

[@wanderer7755]

Underrated comment 😂

[@CapitalLuke]

Maybe we could invite the Wabrosas over for dinner?

[@joshrainwater2822]

He is NOT A YOUNG BOY

[@TheBenchPressMan]

Please send

[@rookieman329]

There is no soul called Mr. Barister John Barosa.

[@PLANDerLinde99]

Next it will be "Making Cornish Pasties. (In Nigeria using available ingredients)"

[@jusb1066]

That would be a great idea for him to make some British foods with local ingredients and tell us what he thinks

[@AtomicShrimp]

I would live to try a recipe exchange, but I think it might have to wait - in order for Babatunde to source the sort of ingredients I might specify, I think he would need to visit a city - and now is not the time to court that risk unnecessarily

[@ikennaenwelum7798]

That shouldn't be too hard to replicate in Nigeria

[@Hope-un5wv]

I'd love Mr Babatoundey to try some authentc British recipes, however is it fair of us to put him to that extra expense?

[@PLANDerLinde99]

@@AtomicShrimp Oh wow the shrimp replied. And yeah it will have to wait

[@jljljl1820]

pigweed contains chemicals that have the same effect as salt: they enhance other flavours. it was used used in the past to replace salt (when salt was too expensive for simple folks)

[@andersbendsen5931]

As does Coltsfoot leaves. But small amounts. They tend to be fairly bitter as well.

[@leuchtfeuer8999]

many leafy vegetables are high in glutamates and glutamines, which make up this "umami" flavour

[@josephinewinter]

now that is fascinating!

[@valeriavagapova]

So it's basically MSG?

[@Gabe-Fox]

About 3:00am here in the US. I must say, there is simply no channel that can brighten up my mood when I see a new upload quite like this one. Wonderful video and truly an amazing channel. Keep it up!

[@Mike-st6dz]

Have you checked out this website: PornHub? I had trouble sleeping and that site helped out a lot. This guy's channel is no good for sleep because you keep watching the next vid. And then the next.

[@looksirdroids9134]

Why is it relevant where you are and when it is?

[@Gabe-Fox]

@@looksirdroids9134 Just some additional details I decided to add in. Consider it an added flourish on an already unnecessary comment.

[@Gabe-Fox]

@@looksirdroids9134 Why does any of it matter to you?

[@alextomlinson4141]

Watching you makes me miss my dad. The beard, the shirts and the way of explaining things that just keep you entertained even though the subject is not really your area. Thank you for that!

[@bobbob4173]

I’m an American watching a European make Nigerian foods

[@cameronross1050]

That's the joy of food. Doesn't matter what your nationality is; with the right ingredients and skill, you can make any dish.

[@thevalorousdong7675]

Same lol

[@theroyalkermit]

I love this comment

[@Yamezzzz]

I'm a New Zealander reading the comment of an American watching a European make Nigerian food.

[@nessamillikan6247]

@ JamesTavRule I'm an American reading the comment of a New Zealander reading the comment of an American watching a European make Nigerian food.

[@Zelmathiod]

there's some kind of alchemy thing going on with how much I like you, very english man with insightful thoughts.

[@richardgregory4640]

"OK, I'm going to need a moment to process this..." is the best comment I've heard in a long time. Genuinely laughed out loud.

[@AtomicShrimp]

Yeah. Normally, in a situation like this, I would say "oh! It's a bit like..." but it wasn't a bit like anything I have eaten before

[@TristanBehrens]

Oh my lord, you used 10 scotch bonnets in a single serving? How are you alive? Sincerely, a surprised Jamaican

[@BungaloHippo]

Right! I was like noooooo just use one or two! Even MAX three but OMG he put them all in pahahahaha

[@YJ-7]

@@BungaloHippo lol

[@jonjohnson102]

Pls explain to a uncultured swine

[@TristanBehrens]

@@jonjohnson102 just buy a scotch bonnet, eat it, and you will understand.

[@marchi.fleming]

I'm watching this in the US and telling my husband abt it as it goes along...we are CACKLING at the number of Scotch bonnets 😂 I came to see what the comments had to say abt a third of the way thru and your "Sincerely, A Surprised Jamaican" just killed us dead...🤣🤣🤣👍😁

[@theoshuawei4408]

I have learned recently that a great portion of Norway's dried fish exports go to Nigeria, so using stockfish might be quite accurate :)

[@nifeshoyinka4336]

YES THANK YOU (I'm Nigerian) :) more bids like this in the future?

[@martinebonita2658]

I showed this to my mum and she was so happy! She was criticizing basically everything you did, especially how fidgety you were while eating (the way we do it is to go straight straightforward basically swallow without almost chewing), but that's just how she expresses her pride. She never thought she'd hear a white person talking about gari, and tbh It felt weird to me, but I was so inexplicably glad to hear this!

[@foxabilo]

Going to have to give that a try with a little less pepper, it sounds like you had a flavour revelation like I did the first time I had Taiwanese street food, I applaud your experimenter flare!

[@CarlJohnson-wk3rv]

Alright calm down Shakespeare

[@karenramnath9993]

List thou not to the naysayers, goodly foxabilo. Speak thou on with thy descriptive discourse, and let those that disapprove henceforth close up their ears. I am all for thy noble speech.

[@nessamillikan6247]

@Carl Johnson How was what he said like Shakespeare?

[@joshrainwater2822]

That gent likely bethought the oth'r guy hath used too many big w'rds to und'rstand.

[@SuperCosmicMutantSquid]

Okay, I have learned something; never watch your videos on an empty stomach because I have a mighty need.

[@edtwiss3240]

You are the emblem of tough for eating something with that many scotch bonnets in it. This compliment has been provided by a Texan who believes that crying from food heat is perfectly normal.

[@citrusguava902]

Babatoundey’s soup and yours both look great, what a cool recipe.

[@Ericbryanmr]

Your willingness to try new things, your open-mindedness, your hands on ability, and your technical talent makes the content of this channel amazing! So glad i found this, finding this channel was OK.

[@rachelb6040]

A bunch of my coworkers are from Western Africa...attended a baby shower for one of them. Needless to say the food was exotic for my tastebuds. The smells were familiar, but the tastes and textures were extremely different than what I imagined. *on a side note...they thought my boyfriend was hilarious at the baby games being that he didn’t understand their accent or what he was eating...my bad, but they’re a lovely community. A lot of what they ate is what my taste palate couldn’t tolerate. But much of that was the spice level. And it’s an extremely different sort of spice. *try Liberian spicy mango* which makes me drool and raise an eyebrow at the same time and tear up. I’m very intrigued by this remake video. It brings me back to my coworkers in a way I didn’t even think was possible. We’re a work family and I forgot how different our tastes were until now. 🤦🏻‍♀️

[@sabrinaalper8855]

it would be really cool to see a recipe swap, where you try and make another Nigerian dish and Babatoundey can try and make a classic English meal! I'm genuinely curious to see how each country is able to "fake" foreign food!

[@Echotayzo]

you should do 'Making a roast dinner on a budget' or 'Making an english breakfast on a budget'

[@zach_zach5453]

this is seriously some of the best content on youtube. most things on this site are so fake and money hungry “content creators” plague my recommendations. You’re so different from so many other and your videos are incredibly real. thank you.

[@StoutShako]

Stuff like this is so comforting and relaxing during the turbulent times we're living in. Never stop being yourselves, gents. This made my day.

[@theroyalkermit]

To Atomic Shrimp, I just wanted to thankyou for all your content and effort into your channel. The range of your videos bring my friends together. Everytime I watch your videos I smile is placed on my face. Not only the memories of me and my friends talking about and using you tactics you have shared, but the happiness that I gain out of watching your videos. I can see the effort and time put into each and every video of your content. I also feel like your genuine and seriously want to offer advice and recipes to help us, unlike other 'KZbinrs'. I hope you and Jenny (Sorry I'm not sure her name is spelt due to a few variations) stay safe and are doing as well as you can be in this tricky situation x

[@prisilliatayod]

Very amazing work! It's amazing to see content on my country 🇳🇬

[@FriendlyKitten]

This is what I love about this content, some is easy-peasy(shopping for it), the other is foraging (completely free), there is much I want to learn about foraging! Could that be the next cross over? different ways of foraging in different parts of the world?

[@Nyambui]

This reminds me of ugali. My dad basically made a stew to his liking (different every time), seasoned with curry, spinach as the greens, and used a cornmeal dough as a utensil. I'd say just make it to your liking, much like any family recipe.

[@councilestatedizzy156]

My favourite KZbinr by a long margin. Just love how you make me take note of all the flora and fauna i walk past on my strolls. I would love for you write a rambler's cookbook.

[@BeepDerpify]

Try jollof rice next! That will be easier on your palette I think 😅

[@Veezyjung]

What I like about these recipe swaps with Babatunde is you give the food an honest, solid go.

[@olanrewajuihenacho178]

Took me back to my childhood! 👏🏿👏🏿👍🏿🇬🇧🇳🇬

[@Nyambui]

I like that you're attempting to make internationally inspired recipes with foods you're finding locally! It may not be quite the same, but it's resourceful and innovative! Great job!

[@MegaBYSON]

as a Jamaican, its really nice seeing you cook this, literally cultures shaking hands, blyatiful absolutely blyatiful

[@Vollification]

In case anyone is curious. Scotch bonnet peppers are twice as spicy as habanero peppars. Atomic Shrimp basically made a potent pepper spray when he ran everything in a blender :p Maybe he should have just used some kind of grinder instead to prevent vapor.

[@trollmaster4648]

The maggi cubes are the right ones they only make the “cubes” in that size they have cuboids which are bigger but not the same ones you can crush with your fingers they’re more dissolvable.

[@JamesGreen321]

Excellent un-bias review you did there. I really appreciate that you gave it the time it deserved to allow the flavours to be accurately understood, and then described. Wouldn't mind trying the recipe myself.

[@priscillarobinette5284]

Just discovered you, as you came up via my algorithm. You are phonemenal and I love the collaboration between you both. Would love to see more of Babatunde and then for you to try. Ultimately, once this pandemic is over, would live for you two to meet. Keep at it!

[@wburger2178]

In South Africa we call it "Waterblommetjie bredie". Made with lamb and it is divine. Look it up and give it a try?

[@cosworthTV]

its basicly like dutch "waterbommetje"

[@VolatileHunter2]

@@cosworthTV duhh ze spreken daar toch Afrikaans. Leer je geschiedenis. Slaverij enshit.

[@cosworthTV]

@@VolatileHunter2 ik weet me geschiedenis wel maar afrika weet ik niet alles van haha.

[@elliotkamper]

This is an incredibly beautiful video. The story behind how you met someone from Nigeria and what you learned is so interesting. Thank you for sharing this with us, your viewers. This is true, sincere KZbin collaboration. We live in a harsh world, but I find this culture sharing so pure and beautiful ❤️

[@OGKenG]

Mike, With this video, I have to say that I am officially caught up on watching all previous A.S. episodes. Except for the Slow TV ones, which I generally skipped, but may go back and watch at a later date. Thanks, Atomic Shrimp for educating me thus far.

[@ikennaenwelum7798]

As a Nigerian, I approve 👍🏾

[@AlissaSss23]

It looks delicious TBH

[@mrduck6586]

Your wildlife knowledge and wisdom is just amazing

[@Ashleyenglish24]

Brilliant things have been done for this man ! I donated and am so pleased to see the fundraising going strong ! Love these different cultures and foods !

[@Yuoaman]

Basically everything you described with this dish sounds right up my alley. I hope I someday have the pleasure to try or even prepare it myself.

[@SkylorKatiman]

in my culture, we cook very similar to this. this would definitely be considered a budget food, but i grew up with food like this everyday! in surinamese-javanese culture, we would generally use chinese watercress, dried fish, madame jeanette peppers, either maggi blocks or some type of javanese-style msg, and we eat it along with some rice. it really surprised me having something originating so far away be something i ate almost everyday at home, halfway across the globe!

[@amyqb117]

The soup looks amazing! The garri is great! (i would suggest waiting a bit before mixing so that the hot water can soak in. You could even cover it so the heat cooks the garri a bit). I would never use that much chilli even being African but overall, this was great to watch!

[@KayD]

Well done that looks delicious!! Scotch bonnet is a lovely pepper, that has a lot of flavour not just pure burning.

[@solistheonegod]

Kelly Drummond totally agree, a very fruity pepper.

[@Silver_wind_1987_]

@@solistheonegod wonder if someone made a non-spicy version....

[@fatimamahmoud4261]

I am glad to see a British person eating a dish from another culture and eating it their way. I am neither British or Nigerian but I do appreciate you and those who do things like you

[@bocbinsgames6745]

I really appreciate the comparison Samyang spicy chicken noodles and Nong Shin.

[@jacobuponthestone9093]

I've always loved your content. Particularly when you do a bit of foraging. I have to say weird stuff in cans is what brought me in however.

[@SobrietyandSolace]

I think you did a great job with finding equivalent ingredients and thanks for introducing me to a new leafy green. I love how thoughtful and analytical you are considering reasoning and methodology every part of the process.

[@blackdog6345]

Thank you Shrimp & Babatunde! i appriciate you introducing me to these dishes i would have never seen otherwise. For anyone who is curious to try this i have some reccomendations: - replace the stockfish with well-fried smoked haddock, the goosefoot with spinach, the palm oil with veg oil, and the 6 scotch bonnets with just 1/2 a scotch bonnet and 1 red bell pepper, (scotch bonnet simulation for the british pallate) the miso paste with locust beans (but you know that already) - its honestly one of the nicest and healthy stews ive ever made, happy cooking!

[@gewoonik687]

I love that you found a native substitute!! Great job with the goose foot. I like how honest you are and give a guine useful review that is more in depth than I like it or I don't care for it. Great job!

[@matthewoshinowo2646]

I love that you're embracing the Nigerian cuisine (which is yummy) and generally that you decided to make the video with babatunde

[@chellagirl3664]

I love that you decided to make (a version) of the water leaf soup. You were quite thoughtful in the process, trying to decide what you could substitute in place of the hard to find ingredients.

[@ABCDoris]

It really pleases me when I’m having a look for something to watch and I see Atomic Shrimp has a new video. Thank you! 😊

[@simonczech1732]

Your videos of cooking on a budget really helped me get through my final year of university. Thank you!

[@floopyboimcgee4174]

There's nothing that brings me more joy than when a human being experiences something they've never experienced before

[@jarrad2000]

The palm oil is solid at low temperatures since it's mostly saturated fat. That's something all saturated fats have in common (coconut oil, lard, butter, cheese, cacao butter etc). Nice video! From what I heard unrefined palm oil is a healthier than the refined one, it contains some carotenoids, hence the red color.

[@thephilippinesforus]

*Jenny: "why is this milk so spicy?!"* another cool one my friend. Nice work. Great to see how far your channel has come. Wishing you and your wife, love and good vibes from Marla and Fred in Southern Mindanao Philippines ✌🏻💜

[@jamesfagan69]

So glad i'v found this channel. So different and interesting

[@radosawszewcow1460]

I'm only 4mins into the vid and I can tell you, Sir, that you have awesome knowledge of edible wild plants (had watched quite a few of your vids though, but first time commenting). Keep it up tutoring us on how to survive with what we can find on a field!

[@nickgray123]

You might get the fish and the locus bean paste at Yau Bros - obviously they are specialists for far-east cuisines but worth a go. But International Foods does have a good range.

[@Ashleyenglish24]

My partner's from Finland and I've found so many amazing foods that you'd never know about unless you visit ! It would be cool to see you try a few Finnish foods ! Karalian pie is good seems bland but they eat it with cheese salami butter and tomato !

[@h0lx]

they are also great with boiled eggs and butter

[@HayTatsuko]

I wanna try Mämmi someday. It sounds like something that would be right up my culinary alley, along with the infamous (and much-beloved, by me) salmiak and variations thereof.

[@shessomethingelse1639]

Ah, Karelian pie's are so good. You can basically put almost anything on top of them and it'll taste wonderful regardless.

[@h0lx]

@@shessomethingelse1639 as long as you have them warm

[@Ashleyenglish24]

Try salmiaki ! 🤣 It's disgusting 🤣

[@adriennetochter6873]

This is so interesting! I don’t know anything about Nigerian cuisine. I always love learning about different cultures through their food. I’ll be off next to watch the Babatoundey video. Regarding the cost, it seems to me that if one stocked a Nigerian kitchen, then roughly half the ingredients would be pantry staples. Engaging topic and well presented, as always Mr. Shrimp! Thank you. Edit: Please disregard my remarks about cost. I hadn’t yet seen the first video (linked below) and didn’t know the conditions of the challenge.

[@saudnaajihadam]

Probably 2 chilli's would have been enough. That would be too painful to even our stomach. I think in a lot of east Asian dishes it is common to add a lot of chilli but to mitigate the spiciness they add palm sugar or palm oil.

[@linettegriteman2123]

I am loving your collabs with Babatoundey!

[@mctoaders6236]

Can you try and do some more wholesome scam baiting where you try and help the scammer

[@harpoonlobotomy]

You can get whole or partial dry fish like Babatoundey used in Chinatown, it's used in a lot of SE Asian soups too.

[@nursultantulyakbaycats]

Those are Aji Umba peppers, closely related to scotch bonnets, a capsicum chinense cultivar. They are very very hot if you compare them to things like jalapenos. The first time i grew hot peppers were those aji umbas, very tasty variety

[@YukoValis]

If world peace had a youtube channel, I'd say you are getting up there. : )

[@spicyhummus6266]

"I'm not gonna try and cut them in my hand because I will just cut my hand off" I couldn't help but to chuckle! Babatunde is a bloody pro at that!

[@Cerebatonify]

The unexpected flavour from the greens with the fish could be the phenomenon that multiplies our perception of umami flavours with certain mixes of glutamates from the leafy greens and inosinic acid from the fish

[@NathianOfTheNerds]

Im close to southampton I love shopping at that store for my asian dishes. I love your videos and the variety of them. one of my fav foods along southampton water are periwinkles there so abundent.

[@chickkeys]

I love your video!!! Especially because it seems to be so authentic, compared to a lot of peoples social media posts these days... All (dark) jokes aside: I love your content and your channel is one I see myself following until the end of my days...whenever that might be these days (all dark jokes aside). Stay healthy you all beautiful people that I wish I could meet some day!!!

[@misskennys]

You did a great job,I must say. The soup will be spicy for you, but as a Nigeria we like it that way. 😎😎

[@olivier2553]

Palm oil, I don't know, but I see how the other flavours can work together and that it should make a very tasty dish. You are mentioning Thai food, in fact there is a dish of sauted broccoli leafs and salted fish. Very greeny leafs, thick and strong flavor on the fish, lot of chili too.

[@leuchtfeuer8999]

sometimes it's important to assault your senses to make sure they're still there and up to the challenge :)

[@bletty]

I'd love to see a collaboration between you and Ashens. I think your styles would mesh really well.

[@Filbie]

I was holding my breath when you were sautéing those peppers haha

[@Matt19matt19]

I love the exchange you had. Very creative video and thinking outside the box. This soup seemed so up your alley too. I'm sort of glad you had to find the goose foot. So you had to forage rather than buying something in the supermarket.

[@psychospacecadet]

So glad to see this! You were great to try it, and even better to give some encouragement to the rest of us! Mr. Babatunde has maybe inspired some cuisine and the rest of us to try something new! Will you be making this again or experimenting with the ingredients?

[@lapis3345]

This came out while I was watching your videos lol, refreshed to see an upload.

[@oQuivers]

Hey AtomicShrimp! Question, anyway I could support the channel? No idea if you have a Patreon.. or anything like that. Haha this is absolutely my favorite channel and I’m looking to do anything I can to keep it going strong! Haha

[@sheric3734]

I would love to see a whole series of these, where Shrimp gives Babatoundey a British recipe to cook, Babatoundey shows us some more Nigerian recipes that Shrimp replicates, etc.

[@gunthermuller2697]

As i said concerning Babatunde's video: I think you really did a great Job!

[@yttrv8430]

I have an African mate, from Togo, and this recipe looks familiar to me, I've been wanting to comment since I saw Babatunde his video it is tasty, and the Eba, very pleasant. Can see your change of mind the second day, spicy food is much spicier when cooled.

[@leapingkitties]

I love your adventurous approach to life and there fore enjoy your videos very much. Thanks for the uploads.

[@morgantrias3103]

I was able to find gari, palm oil and scotch bonnets in a local Asian/international supermarket and was very excited, I can finally make this! Albeit a spinach version and without the fish (I'm a vegetarian)

[@joshybosley391]

I'm from the Southwest US so I love spicy food! I'm definitely giving waterleaf soup a try. Thanks Babatunde!