Let's Make Peppered Stockfish and Ugba.

stockfish

💰Cheaper: dried fish

Dried fish is more affordable and still provides a similar flavor profile.

vegetable oil

🥗Healthier: coconut oil

💰Cheaper: canola oil

Coconut oil adds a unique flavor, while canola oil is less expensive.

Wash the stock fish and place it in a pot.

If using very hard stock fish, soak it in cold water overnight before cooking.

Add chopped onions and a little bit of the blended peppers to the pot with the stock fish.

Season with salt and stock cube, then add just enough water to cook the stock fish until soft.

Check the stock fish after about 30 minutes of cooking to ensure it is soft and adjust water if necessary.

Once the stock fish is soft, remove it from the heat and debone it.

Soak dry ugba in hot water for a few minutes to rehydrate it, then strain the water out.

In a separate pot, prepare palm oil and add the rehydrated ugba, mixing well.

Add fresh onions and roughly chopped peppers to the palm oil mixture, along with a little salt and stock cube.

Introduce the deboned stock fish into the pot and stir to combine everything well, cooking for just 1 minute to warm it up.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary