How to Make Ugba and Stockfish . Ugba na okporoko agworuagwo / OILBEAN AND STOCKFISH RECIPE

stockfish

💰Cheaper: dried fish

Dried fish is more accessible and provides a similar flavor.

palm oil

🥗Healthier: olive oil

Olive oil is a healthier option with lower saturated fat.

crayfish

💰Cheaper: dried shrimp

Dried shrimp can provide a similar umami flavor at a lower cost.

scent leaves

💰Cheaper: parsley

Parsley can be used as a substitute for a similar fresh flavor.

Wash the stock fish and place it inside a pressure pot.

Add water to the level of the stock fish in the pressure pot.

Cover the pressure pot and cook the stock fish until tender (about 25 minutes).

Once cooked, remove the pressure and take out the stock fish to cool down.

Debone the stock fish and cut it into bite-sized pieces.

Pound the crayfish using a mortar and pestle (or blend it).

Set the pounded crayfish aside in a plate.

Slice the vegetable (real color) and set aside.

Peel and dice the onion into ring shapes for decoration and smaller pieces for cooking.

Dice half of the habanero pepper and set aside.

In a bowl, mix the potash (or baking soda) with palm oil until it curdles and forms soapy beads.

Add the pounded crayfish to the mixture and stir.

Add aziza powder (or African nutmeg) and stir again to combine.

Add the fried pepper and stir to mix.

Introduce the stock fish into the mixture and stir well without adding salt or seasoning yet.

Add the oil bean (wakka) and mix well until coated with oil.

Add the diced onion and then add the seasoning cube, stirring to combine.

Add the vegetable and mix properly, leaving some for decoration.

Test for salt and add a little salt to taste, mixing it in.

Warm the mixture for about 5 minutes if desired, then dish it out.

Decorate the dish with remaining vegetable and onion rings, and sprinkle some habanero pepper on top.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens