INGREDIENTS
4 cups abacha
1.5 – 2 cups ugba rinsed in warm water
1 cup palm oil
1 tsp edible potash
1 fresh fish whole
2 – 3 medium stockfish
1- 2 scotch bonnet pepper
1 red onion chopped
4 – 6 garden egg leaves
6 – 8 utazi leaves
2 tbsp crayfish powder
5 calabash nutmeg seeds
1/2 tsp locust beans
1 bullion cube
Cooking instructions
1. Wash the fresh fish and dry it. Season it with salt, curry, and bullion cube, then let it sit for 30 minutes.
2. Grill the fish for 45 minutes until it’s cooked.
3. Soak the Abacha in cold water for 10 minutes, then drain it.
4. Boil the stockfish until it’s soft.
5. Mix potash with water.
6. Blend Ehuru, pepper, crayfish, and onion into a paste.
7. Roast and grind the calabash nutmeg.
8. Heat palm oil and add the potash mixture. Cook until it thickens.
9. Take off the heat and add the pepper paste, ground calabash nutmeg, shredded stockfish, onion, Ogiri, and Ugba. Stir well.
10. Add the soaked Abacha and sliced garden egg leaves, and mix.
11. Optionally, add chopped Utazi leaves for garnish. Be careful not to add too much as it’s bitter.
Ready to serve