27/05/2024
Here is a recipe for Abacha
*Ingredients:*
- 3 handfuls abacha
- 2 cups ugba (ukpaka)
- 30 cl red palm oil
- 2 tablespoons Powdered Potash (food tenderizer)
- Fish (Mackerel/Dry Fish/Stockfish)
- 1 large Onion
- Salt and dry pepper (to taste)
- 4 tablespoons ground crayfish
- 2 stock cubes (Maggi/Knorr)
- 1 teaspoon ground Ehu seeds (Calabash Nutmeg)
- 3 Fresh Utazi leaves (Gongronema latifolium)
- Ponmo / Kanda (cow skin)
- Garden Eggs
- 1 medium onion (for serving)
- 1 teaspoon Ogiri / Iru (traditional Nigerian seasoning)
*Instructions:*
1. *Soak the abacha in cold water for 10 minutes* until it softens, then pour boiling water over it and drain.
2. *Rinse the ugba with warm water*.
3. *Dissolve the potash in water and sieve out the water*. Stir the potash water with the palm oil in a pot until it forms a yellowish paste.
4. *Place on heat and add the ground ehu, pepper, crayfish and seasoning*.
5. *Stir, then add crushed stock cubes, diced onions and ugba*. Take off the heat.
6. *Add the ogiri and mix, then add meat and fish*.
7. *Add the abacha and mix, allowing the ingredients to blend*.
8. *Add sliced utazi and salt to taste*.
9. *Garnish with chopped garden egg leaves and sliced onions*.
*Enjoy your Abacha!*
