Ugba Stew
The recipe is a modern spin on the traditional ugba stew, and the use of parsley gives it a fresh taste.
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
Soak the dried stockfish in water for 2–3 hours at a minimum, and preferably overnight.
2–3 hours
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.
2 hours
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.
15–20 minutes
Add the ukpaka, and simmer for 10 minutes
10 minutes
Add the akanwu, and let it dissolve. This takes about 2–5 minutes.
2–5 minutes
Add palm oil and ogiri. Reduce heat, and cook for 10 minutes.
10 minutes
Remove from the heat, and serve with chopped vegetables and onions.