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Ugba Stew
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schedulePrep 0 min
local_fire_departmentCook 0 min
speedmedium
Source: Wikibooks contributors
Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.
Source revision: Revision 4518693
License: CC BY-SA 4.0 · Wikibooks contributors
Ingredients
Scale
- 2–3 dried stockfish or panla pieces
- 1 tablespoon ground dried pepper
- 2 tablespoons ground crayfish
- Salt
- 2 seasoning cubes (preferably Maggi or Knorr brand)
- 1 cup ukpaka
- ½ tablespoon food-grade potash (akanwu)
- ⅔ cup palm oil
- Ogiri
- ¼ teaspoon fermented locust beans
- 1 medium onion, chopped
Directions
- Soak the dried stockfish in water for 2–3 hours at a minimum, and preferably overnight.
- Combine the soaked fish, 3–4 cups of water, pepper, crayfish, seasoning cube, and salt in a pot.
- Cover, and cook over medium heat for about 2 hours, or until the fish is very tender. Add more water if needed.
- When the fish is cooked and very tender, take a wooden spoon and separate the fish into tiny little bits. Let it cook for another 15–20 minutes.
- Add the ukpaka, and simmer for 10 minutes
- Add the akanwu, and let it dissolve. This takes about 2–5 minutes.
- Add palm oil and ogiri. Reduce heat, and cook for 10 minutes.
- Remove from the heat, and serve with chopped vegetables and onions.
Equipment
Pot, Knife, Stove, Bowl /plate