Ingredients
- abacha, shredded dried cassava3 handful
- ugba, ukpaka2 cup
- red palm oil30 cl
- powdered edible potash, food tenderizer2 tbsp
- ground Ehu seeds, Calabash Nutmeg2 tsp
- Habanero pepper, to taste
- ground crayfish4 tbsp
- stock cubes, preferably Knorr brand, crushed2
- onions, diced2
- ogiri, castor seed paste
- other meat and vegetables, for the Abacha
- fish, mackerel/dryfish/stockfish
- ponmo/kanda, cow skin
- fresh utazi leaves3
- Salt, to taste
- garden eggs, white eggplant
- Garden egg leaves
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 9 steps
Soak the shredded abacha in cold water for 10 minutes until it softens. Pour boiling water over it and drain.
Rinse the ugba with warm water.
Dissolve the potash in water and sieve out any residual solids.
Stir the potash water with the palm oil in a pot until it forms a yellowish paste. Place on the heat, and stir in the ground ehu, pepper, crayfish, and seasoning.
Stir in the crushed stock cubes, diced onions, and ugba. Take off the heat.
Mix in the ogiri, then add meat and fish if using.
Mix in the abacha, allowing the ingredients to blend.
Add sliced utazi and salt to taste.
Garnish with chopped garden egg leaves and sliced onions.
