- 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.