recipe.exchange

Ugba Stew

@arecipe.bsky.social

The recipe is a modern spin on the traditional ugba stew, and the use of parsley gives it a fresh taste.

Ingredients

  • 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

Instructions

  1. 1
    Soak the dried stockfish in water for 2–3 hours at a minimum, and preferably overnight.
  2. 2
    Combine the soaked fish, 3–4 cups of water, pepper, crayfish, seasoning cube, and salt in a pot.
  3. 3
    Cover, and cook over medium heat for about 2 hours, or until the fish is very tender. Add more water if needed.
  4. 4
    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.
  5. 5
    Add the ukpaka, and simmer for 10 minutes
  6. 6
    Add the akanwu, and let it dissolve. This takes about 2–5 minutes.
  7. 7
    Add palm oil and ogiri. Reduce heat, and cook for 10 minutes.
  8. 8
    Remove from the heat, and serve with chopped vegetables and onions.
Category
Soups

Recipe Attribution

Wikibooks Cookbook
en.wikibooks.org/wiki/Cookbook:Ugba_Stew