RECIPE:
- Abacha
- Palm Oil
- Onions
- Royco seasoning cubes
- Salt to taste
- Ukpaka
- Anyara leaves or utazi leaves
- Ehuru
- Ogiri
- Roasted pepper
- Fish
PROCEDURE:
Soak the Abacha in cold water (I prefer cold water)
Once the soaked Abacha is soft. Drain the in a seive.
Fry the fish
In a mixing bowl, pour into the drained abacha
Add the grounded pepper, ehuru, Ogiri, salt and Royco seasoning cubes (it’s optional).
Add the oil (the should be thick and not watery or you mix the oil with potash).
Add the ukpaka and turn very well, make sure it is well turned so that the whole sides of the Abacha can taste the same.
Taste for seasoning and salt
The Abacha is ready
