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MASS COMM UNICAL; THE PACESETTERS!

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Photo sourced from https://m.facebook/story.php?story_fbid=296634794437881&id=215324099235618  Welcome to the Department of Mass Communication and Digital Media, University of Calabar. This is where today’s dreams for tomorrow’s creativity are shaped. The vision of the department is to create a brand of dedicated and professional communicators who are compelling story tellers. The department is made up of distinguished scholars in all areas of communication whose vision is to nurture and produce graduates capable of achieving self-development and contributing to national growth and development through creative, innovative and professional use of the mass media. The department runs a practical-oriented training platform in order to raise communication experts with diverse competencies and potentials for leadership positions in the media industry. For this reason, the department made adequate arrangements with Hit F.M and Cross River State Broadcasting Corporation for i...
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CALABAR PEPPER SOUP

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 Plantain Pepper soup is a traditional dish of the Efik people of Calabar. It is  made with Chicken/Goat meat and unripe Plantain. It is usually prepared for new mothers, because it is believed by some to assist in the secretion of breast milk. Due to the cold weather often experienced in Calabar,  Plantain Pepper soup is perfect as it gives warmth and also helps prevent flu. Ingredients for Pepper Soup 1kg Chicken Unripe plantain 4 seeds Ehu or Ariwo or Calabash Nutmeg Chilli Pepper (to taste) 2 teaspoons crushed Dry Uziza(optional) 2 medium onions Salt (to taste) 3 stock cubes 1 teaspoon of Thyme (for chicken pepper soup) Cooking Directions Place the pieces of chicken in a pot and pour enough water to cover the contents of the pot. Add the stock cubes, thyme and onions and cook till done. By now, you will notice that some of the water has dried. Add more water to bring it to the level of the contents of the pot. Add your unripe plantain,...
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THE SECRET BEHIND AFANG SOUP

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The Nigerian Afang Soup, is native to the Ibibio and Efik people of Akwa Ibom and Cross River states of Nigeria but enjoyed by all Nigerians. It is also very nutritious as the soup consists mainly of vegetables. Afang Soup is prepared with a generous quantity of Water leaves and the wild herbal Okazi leaves. Health Benefits of Afang Soup So, what do I stand to gain when I take this soup, you may ask? Well first, Afang soup is a good source of unsaturated fatty acids. Unsaturated fatty acids make up the HDLs (i.e  High-Density Lipoproteins ). HDL is known as good cholesterol because it helps to remove other forms of cholesterol from your bloodstream. It is rich in essential dietary fibre. Dietary fibre is very good for weight loss and also helps prevent constipation. The Afang  leaves used in its preparation are rich in iodine. Iodine helps in preventing goitre. The waterleaf component of Afang soup helps to slow down the digestion and conversion of...
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JACQUELINE'S LITTLE WORLD

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                Jacqueline Ulam was born in Kaduna on 15th June 1988. She hails from Obanliku Local Government Area in Cross River state. Her Father, Mr. Isaac Ulam, is a Civil servant and her mother, Mrs. Jane Ulam, is a business woman. Jacqueline was raised in a family of six and she is the third out of four children. She attended Essence School, Kaduna, where she had her primary education. Then she attended Imperial Secondary School, Kaduna for her secondary education. Thereafter, she proceeded to Igbinedion University, Okada, where she studied Mass Communication and graduated with a Second Class Upper. Miss Ulam did her compulsory one year National Youth Service (NYSC) in Gombe State. In her quest to obtain further knowledge, Miss Ulam obtained a Master Degree in Peace and Conflict Management from the National Open University of Nigeria(N.O.U.N).         Miss Ulam started her career in Public Relations in 2010. She ...
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