Cookbook:Ugba Stew

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Ugba Stew
CategoryStew recipes

Cookbook | Ingredients | Recipes

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

Ingredients[edit | edit source]

Equipment[edit | edit source]

Procedure[edit | edit source]

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