- 15
minPrep Time - 10
minCook Time - 25
minReady in
Recipe Overview
- Recipe typeAfricana
- Difficulty levelHard
- CuisinesAfricana, Nigerian Cuisine
- CoursesAppetizers, Side Dishes
Recipe Description
This is delicacy is common among the igbos of the eastern part of Nigeria,it lovely really,cassava lovers enjoy.
Ingredients
- 1 cup palm oil
- 3 handful abacha or as needed
- 1 cup of ugba/Ukpaka (oil bean seeds)
- 1 medium sized smoked fish/stock fish/dried fish
- 1 medium sized kpomo (cow skin)
- 5 pieces of fresh garden eggs
- 2 medium onions, sliced/chopped
- 1-teaspoon of edible potash (kaunwa)
- 3-tablespoons of ground crayfish
- 1-teaspoon of cayenne pepper
- 2 stock cubes, crushed
- 1 teaspoon ground African nutmeg (Ehuru)
- 1 handful utazi
- 1 handful garden egg leaves or lettuce
- Small Iru or Ogiri (locust beans), optional
- A pinch of salt
Steps
- Rinse and season kpomo and cook until tender, cut into smaller sizes and set aside.
- Wash and shred utazi and garden egg leaves and set aside, chop onion into nice rings and the other into tiny pieces.
- Add water to the potash to dissolve it, strain to get rid of sand and the last particles.
- Bring abacha into a bowl and add cold water to soak it for 5 minutes, rinse from the water into a bowl, add hot water into it and drain immediately in a colander and set aside.
- Add palm oil into a wide pot, add the potash water a little at a time and stir until the oil curdles and changes to bright yellow colour.
- Once you have achieved a very nice creamy texture of oil, season it oil with ground crayfish, pepper, stock cubes, Ehuru (nutmeg) and stir well.
- Add the chopped onions, Ukpaka (oil bean seeds) and diced garden egg leaves and stir to incorporate.
- Bring the drained abacha and stir in, add the cooked kpomo, dried fish if using that and stir well.
- Garnish abacha with Utazi and stir. If you like it warm, place it on heat for 30 seconds.
- Garnish abacha with garden egg leaves, few rings of onion and enjoy as a side dish.
- Bon Appetite.
Nutritions
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