Cookbook:Ugba Stew

The recipe is a modern spin on the traditional ugba stew, and the use of parsley gives it a fresh taste.

Ingredients

 * 2–3 dried stockfish or panla pieces
 * 1 tablespoon ground dried pepper
 * 2 tablespoons ground crayfish
 * Salt
 * 2 seasoning cubes (preferably Maggi or Knorr brand)
 * 1 cup ukpaka
 * ½ tablespoon food-grade potash (akanwu)
 * ⅔ cup palm oil
 * Ogiri
 * ¼ teaspoon fermented locust beans
 * 1 medium onion, chopped

Equipment

 * Pot
 * Knife
 * Stove
 * Bowl /plate

Procedure

 * 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. Add more water if needed.
 * 4) When the fish is cooked and very tender, take a wooden spoon and separate the fish into tiny little bits. Let it cook for another 15–20 minutes.
 * 5) Add the ukpaka, and simmer for 10 minutes
 * 6) Add the akanwu, and let it dissolve. This takes about 2–5 minutes.
 * 7) Add palm oil and ogiri. Reduce heat, and cook for 10 minutes.
 * 8) Remove from the heat, and serve with chopped vegetables and onions.