ABACHA WITH UGBA

**INGREDIENTS:

_4 cups Abacha

_1.5/2 cups Ugba

_1 cup palm oil

_1 teaspoon Edible Potash

 _1 Whole Fresh fish

 _2-3 Medium Stockfish 

_1-2 Scotch Bonnet 

_1 red onion

_4-6 Garden Eggs 

_6-8 Utazi leaves

_2 Tablespoon Crayfish Powder

_5 Calabash Nutmeg Seeds

_ 1/2 Teaspoon OgiriKnorr Cubes 

**HOW TO MAKE ABACHA WITH UGBA:

_First, clean and gut your fish, then marinate with salt, curry, and bouillon cube or seasoning. Leave to marinate in your fridge or a cool place for at least 30 minutes.

_Then grill for 45 minutes on high.

_Soak the Abacha in cold water till soft, this should take roughly 10 minutes, and leave to drain in a colander.

_Rinse the Ugba with warm water to get rid of any dirt.

_Boil the stockfish with salt and seasoning till soft.

_Dissolve the potash in 1 cup of water.

_Blend the scotch bonnet, 1/2 of the onion, crayfish, and ground Ehuru till smooth and set aside.

_Roast the Calabash nutmeg, then peel and grind it in a mortar or mill.

_Pour the palm oil into a bowl or saucepan, gradually add the potash mixture. Mix thoroughly. You’ll notice the palm oil will begin to thicken and the color will turn yellowy. Be careful not to add too much and be careful not to add the residue at the bottom of the bowl.

_Now, add the pepper mix into the palm oil.

_Now, add the shredded stockfish, Ogiri, then the Ugba, stir and combine.

_Then add the Abacha, stir and combine. And it’s ready.

Garnish with utazi leaves, onions and garden eggs.