Nigerian Ugba

Ingredients

• 2–3 dried stockfish
• 1 tablespoon ground dried pepper
• 2 tablespoons ground crayfish
• to taste salt
• 2 seasoning cubes
• 1 cup ukpaka
• ½ tablespoon food-grade potash
• ⅔ cup palm oil
• to taste ogiri
• ¼ teaspoon fermented locust beans
• 1 medium onion

Steps

1. Soak the dried stockfish in water for 2–3 hours at a minimum, and preferably overnight.
2. Combine the soaked fish, 3–4 cups of water, pepper, crayfish, seasoning cube, and salt in a pot.
3. Cover, and cook over medium heat for about 2 hours, or until the fish is very tender.
4. Add more water if needed.
5. When the fish is cooked and very tender, take a wooden spoon and separate the fish into tiny little bits.
6. Let it cook for another 15–20 minutes.
7. Add the ukpaka, and simmer for 10 minutes.
8. Add the akanwu, and let it dissolve.
9. This takes about 2–5 minutes.
10. Add the palm oil and ogiri.
11. Reduce the heat, and cook for 10 minutes.
12. Remove from the heat.
13. Serve with chopped vegetables and onions.