Ugba & Abacha
Ugba & Abacha

Hello everybody, hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, ugba & abacha. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Ugba & Abacha is one of the most favored of recent trending foods on earth. It’s enjoyed by millions every day. It is easy, it is fast, it tastes delicious. Ugba & Abacha is something that I have loved my entire life. They’re nice and they look fantastic.

Ugba (Oil Bean Seed) is native to Eastern Nigeria, Ugba undergoes extensive fermentation before it is considered edible. This recipe is a Modern spin on the traditional dish, the use of parsley gives it a. Ugba is one of the Nigerian restaurant specials.

To get started with this recipe, we must prepare a few components. You can cook ugba & abacha using 14 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Ugba & Abacha:
  1. Make ready 7 wraps of Ugba
  2. Take 1 (3 litre) bowl of dry abacha
  3. Prepare 3 cooking spoons of palm oil
  4. Prepare Fried mackerel fish(you could use chicken too)
  5. Take Ata rodo pepper(5 nos)
  6. Prepare 4 calabash nutmegs(ehuru)
  7. Get 1/2 cup ground crayfish
  8. Take Stockfish(used 3 ears)
  9. Take Dried fish(medium sized)
  10. Make ready 1 medium-sized bulb of Onion
  11. Get to taste Salt
  12. Take 2 seasoning cubes
  13. Make ready 1 tsp potash(akanwu)
  14. Make ready For garnishing;1 bulb of Onion,Utazi leaves,Garden eggs

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Instructions to make Ugba & Abacha:
  1. Wash stockfish and dried fish. Put your stockfish first in your pot to boil. Dice your medium sized onion and add some diced onion to your stockfish, 2 seasoning cubes and allow to boil.
  2. Run your abacha through cold water to rinse off any particles,then soak in warm water for about 10mins.
  3. Pound your calabash nutmegs in a mortar or blend using your dry milk and set aside.Blend your pepper and set aside. Cut your onion for garnishing in rings and set aside. Cut utazi,garden egg and set aside.
  4. When you have boiled till it's almost tender,add you cleaned dried fish,add salt and boil till tender. Leave up very little stock to be used when making the abacha and ugba.
  5. Pour your oil into a bowl. Add your dissolved potash,ground crayfish, pepper and calabash nutmeg.Mix together and add your stockfish,dried fish and little stock left.
  6. In a seperate bowl,place your ugba and add some of your oil,stockfish and dried fish mixture and diced onions. Mix and set aside.
  7. Do same for the abacha in the first bowl containing the oil,stockfish and dried fish mixture. Mix until the abacha has soaked-up all the oil and ingredients.
  8. Dish out ugba on one side of the plate for serving and ugba on the other side and garnish with garden egg, utazi, onion rings and fried fish as seen in the picture. Yummy yum..

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So that is going to wrap this up for this exceptional food ugba & abacha recipe. Thanks so much for reading. I am confident that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!