Scale
arrow_back Recipe

Recipe Git v1

Ugba Stew

Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes

Prep: 0 min Cook: 0 min Difficulty: medium

Categories: Soup

Tags: easy, igbo, recipes for stew, recipes using dehydrated broth, recipes using fish, recipes using ground crayfish, recipes using iru, recipes using onion, recipes without cooking time, recipes without servings

Source: Wikibooks contributors (https://en.wikibooks.org/wiki/Cookbook%3AUgba_Stew)

Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.

Source revision: https://en.wikibooks.org/w/index.php?title=Cookbook%3AUgba%20Stew&oldid=4518693

License: CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/) · Wikibooks contributors

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

Directions

  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.

Equipment

Pot, Knife, Stove, Bowl /plate