- Abacha – 3 handfuls
- Ugba (ukpaka) – 2 cups
- Garden Egg leaves – 1 medium bunch
- Palm oil – 30cl
- Potash (Ground) – 2 tablespoons
- Fish | Mackerel/Dry Fish/Stockfish/ Ponmo
- Onion – 2 large size
- Salt and dry pepper – To taste
- Crayfish (Ground) – 4 tablespoons
- Knorr cubes x 2
- Calabash Nutmeg (Ehu) – 1 teaspoon ground Ehu seeds
- Ogiri / Iru – 1 teaspoon
- 3 Fresh Utazi leaves (Gongronema latifolium)
- Garden Eggs | As much as you can eat
Pour the palm oil into a sizeable pot. Pour the water from the potash mixture, making sure not to pour the sediments. Stir very well and you’ll see the oil turn into a yellow paste.
Add the ground pepper, ground ehu, crushed stock cubes, crayfish, diced onions and ugba (ukpaka), then stir very well. Add the iru/ogiri and make sure it is mixed very well. Add the diced kanda/pomo and stir very well. Now add the soaked and drained Abacha and stir till it is well-incorporated in the palm oil paste. Add the sliced Utazi and salt to taste and stir well. It is important that you add salt last because after adding all that seasoning, your Abacha may not even need salt any more.
Transfer to a stove/cooker at this point and heat it up to your desired temperature at medium heat. When done, turn off the heat and add the sliced garden egg leaves, stir very well and serve.
Add sliced garden egg leaves, stir and serve with garden eggs, fish and onions.
- Cow foot – 2kg (cut into sizeable pieces)
- Utazi keave – 1 medium heap
- Palm Oil – 200ml
- Potash – 1 tablespoon
- Calabash Nutmeg(Ehu) – 1 teaspoon
- Crayfish (Groud) – 2 tablespoons
- Fresh Pepper – 3 medium
- Onion – 1 medium size
- Knor cubes x 2
- Salt – To taste
Wash and put the cow foot chunks in a pot. Add the stock cubes (crushed) and the chunks of onion.
Add a small quantity of water and start cooking at medium heat till well cooked. Add just enough water to prevent burning as you cook. There should not be any stock (water) in the pot when the meat is done. While the meat is cooking, pour the palm oil into a clean dry pot. Pour in the potash mixture (sieved) into the oil. Stir with a wooden spatula as you pour the potash. You’ll notice the palm oil begin to curdle and turn yellow. Keep stirring till all the oil has turned yellow.
Add the ground crayfish, pepper and ehu seeds. Stir very well till they are all incorporated.
When the meat is done, add salt, stir and cook till all the water has dried. Add the well done cow foot to the palm oil paste and stir very well with the wooden spatula. Put it back on the stove/cooker and heat till the Nkwobi is piping hot, stirring all the time to make sure it does not burn.
To prepare the garnish, cut the onions into rings and cut the utazi into long thin slices. Add the thin slices of utazi and onion rings on top for the full effects.
- Shredded Ukazi leaves – 1 medium heap
- Fresh Pepper – 3 medium size
- Boiled stock fish – 3 medium pieces
- African nutmeg (Ground) – 1 teaspoon
- Smoked shrimps – 15 medium size
- Palm oil – 2 cooking spoons
- Potash – 1 small piece
- Maggi crayfish x 2
- Water – 2 tablespoons
- Salt – To taste
Heat the potash and crush. Pour into a bowl. Stir in water then palm oil till colour changes to yellow. Add the boiled stockfish, shrimps and Maggi crayfish. Stir. Add the shredded ukazi leaves. Stir and add salt to taste. Serve cold.