How To Prepare Abacha And Stockfish (okporoko)Igbo Traditional Recipe

Add a little water to a bowl and mix in edible potash, then set aside.

Soak abacha in water for 30 minutes, then sift and wash to remove sand.

If abacha is dry, let it sit longer before washing; otherwise, 30 minutes is sufficient.

Prepare stockfish (okporoko) which should be already cooked and tender.

Wash the crayfish thoroughly to remove any dirt or sand, doing this multiple times if necessary.

Pound the washed crayfish in a mortar until roughly ground, or use a food processor if preferred.

Add dried pepper to the mortar and pound together with the crayfish.

Add palm oil to the mixture until it reaches a soapy consistency, adjusting the amount based on serving size.

Add a stock cube to the mixture for flavor.

Scoop out some of the mixture into a pan for the stockfish, keeping it separate from the abacha.

Add the soaked abacha to the remaining mixture and stir with a wooden spoon, then use clean hands to mix thoroughly.

Taste the mixture and add salt if desired, though the stock cube may provide enough saltiness.

Test the final mixture for flavor; it should be delicious and ready to serve.

In a separate pan, heat leftover palm oil and add chopped onion, cooking until fragrant.

Optionally add ugie to the onion mixture for extra flavor.

Combine the abacha with the onion mixture and heat gently for about one minute, being careful not to burn it.

Serve the abacha warm, optionally with the stockfish.

Equipment Needed

Dietary

Allergens