Hello Folks!

It’s another weekend! Hope you’ve had a fabulous week so far? I also hope you did find time to try the last meal we discussed last weekend? Today is another opportunity to try something different. If you are as excited as we are, then let get started.

Today we take a trip to the Eastern part of Nigeria, in West Africa. We are in the capital city of Imo state, Owerri.

If you are looking for nightlife in the east, Owerri is the place to be. People come in from neighbouring states to drink, dance, have fun and take in its beautiful scenery. To view more of Owerri and see more of what to do, click here.

Our recipe for this week is Ofe Ugba, which is native to the people of Imo, and Abia – a neighbouring state.

If you are excited as I am, whip out your cooking utensils and let’s get cooking.

Serving: 4 people

Ingredients:

20 okra fingers

1 cup of ugba (oil bean seed)

2 pieces of dry fish

2 pieces of stock fish

Smoked Mackerel (or titus fish)

2 cooking spoons of palm oil

Chili pepper (as much as you can handle)

2 tbsp blended crayfish

1 wrap ground iru (locust beans)

Garden egg leaves (or spinach)

Salt to taste

Preparation:

stockfish

Soak the stockfish in water to soften and to remove any sand/dust. Clean with a food brush. Also soak the dry fish in warm water until soft then break and debone.

Break the smoked fish into little pieces then debone and rinse

Grate the okra, it’s nicer than it being blended. If you can chop with a knife. Slice the onions, peppers and garden egg leaves.

Place the stockfish in a pot of water and put on the cooker. Make the water as little as possible and top up if need be.

Once the stockfish is softened, use a cooking spoon to dice it into smaller pieces.

Add the dry and smoked fish, onions, pepper, palm oil, crayfish and iru to the pot, cooking on high heat. Stir often so it doesn’t stick to the bottom of the pot.

After 5 minutes, add the okra, ugba, garden egg leaves and salt then stir into the mix. Once stirred, take off the heat so that the vegetables stay green.

Serve with any Nigerian ‘swallow’.

Enjoy.

 

Credit: Recipe by All Nigerian Recipes

 

 

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This article was first published here on Oct. 5, 2016.

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