Ugba Stew
The recipe is a modern spin on the traditional ugba stew, and the use of parsley gives it a fresh taste.
Source and licence
"Ugba Stew" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Ugba_Stew, revision 4518693), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Ugba_Stew&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4518693
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
Nigeria. Associated with Nigeria by the source's category: Igbo (confidence 0.65). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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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
Method
- Soak the dried stockfish in water for 2–3 hours at a minimum, and preferably overnight.
- Combine the soaked fish, 3–4 cups of water, pepper, crayfish, seasoning cube, and salt in a pot.
- Cover, and cook over medium heat for about 2 hours, or until the fish is very tender. Add more water if needed.
- 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.
- Add the ukpaka, and simmer for 10 minutes
- Add the akanwu, and let it dissolve. This takes about 2–5 minutes.
- Add palm oil and ogiri. Reduce heat, and cook for 10 minutes.
- Remove from the heat, and serve with chopped vegetables and onions.