Recipe:>
1. Abacha (as much required)
2. Fish (dried fish/ smoke mackerel)
3. Pomo (cooked and sliced)
4. Onions (2, large and sliced)
5. Palm oil, potash powder
6. Ugba/Ukpaka (2 cups)
7. Ground crayfish
8. Stock cube
9. Fresh utazi leaves (sliced)
10. Fresh garden eggs (sliced and diced)
11. Local Nigerian seasoning (ogiri, ground ehu seed)
12. Salt and pepper to taste.
PROCEDURES>
(*Step 1*) Before making your abacha recipe;
Prepare all the ingredients and set aside.
Wash and slice vegetables to be used.
Soak the abacha in cold water and rinse the ugba with lukewarm water.
Once the abacha has softened, put in a sieve and drain.
(*Step 2*) On medium low heat, pour some palm oil in a deep pot, mix potash powder in water
Pour the potash mixture into the oil and stir properly until it turns into yellow paste.
Add the ground pepper, crayfish, slice onions, ground ehu, stock cube, and ugba.
Stir and combine well, add the ogiri and mix properly
Add the dried fish/ smoked macrekel and dice kpomo.
Stir and combine thoroughly.
Add the soaked and drained abacha, stir and combine until well incorporated into the oil paste.
Add some salt to taste, stir and combined.
(Salt and Seasoning)
Adjust if necessary.
Your abacha is ready.
Serve and garnish with slice onions, garden egg and utazi leaves…
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