Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a Easy dish, ugba & abacha. One of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

Ugba (Oil Bean Seed) is native to Eastern Nigeria, Ugba undergoes extensive fermentation before it is considered edible. This recipe is a Modern spin on the traditional dish, the use of parsley gives it a. Find UGBA study guides, notes, and practice tests for UC Berkeley.

Ugba & Abacha is one of the most well liked of current trending meals on earth. It’s appreciated by millions daily. It is easy, it is fast, it tastes yummy. They’re fine and they look fantastic. Ugba & Abacha is something that I have loved my entire life.

To begin with this particular recipe, we have to first prepare a few ingredients. You can have ugba & abacha using 14 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Ugba & Abacha:

1. Take 7 wraps of Ugba
2. Get 1 (3 litre) bowl of dry abacha
3. Make ready 3 cooking spoons of palm oil
4. Make ready Fried mackerel fish(you could use chicken too)
5. Prepare Ata rodo pepper(5 nos)
6. Take 4 calabash nutmegs(ehuru)
7. Make ready 1/2 cup ground crayfish
8. Get Stockfish(used 3 ears)
9. Get Dried fish(medium sized)
10. Make ready 1 medium-sized bulb of Onion
11. Make ready to taste Salt
12. Get 2 seasoning cubes
13. Take 1 tsp potash(akanwu)
14. Take For garnishing;1 bulb of Onion,Utazi leaves,Garden eggs

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Steps to make Ugba & Abacha:

1. Wash stockfish and dried fish. Put your stockfish first in your pot to boil. Dice your medium sized onion and add some diced onion to your stockfish, 2 seasoning cubes and allow to boil.
2. Run your abacha through cold water to rinse off any particles,then soak in warm water for about 10mins.
3. Pound your calabash nutmegs in a mortar or blend using your dry milk and set aside.Blend your pepper and set aside. Cut your onion for garnishing in rings and set aside. Cut utazi,garden egg and set aside.
4. When you have boiled till it's almost tender,add you cleaned dried fish,add salt and boil till tender. Leave up very little stock to be used when making the abacha and ugba.
5. Pour your oil into a bowl. Add your dissolved potash,ground crayfish, pepper and calabash nutmeg.Mix together and add your stockfish,dried fish and little stock left.
6. In a seperate bowl,place your ugba and add some of your oil,stockfish and dried fish mixture and diced onions. Mix and set aside.
7. Do same for the abacha in the first bowl containing the oil,stockfish and dried fish mixture. Mix until the abacha has soaked-up all the oil and ingredients.
8. Dish out ugba on one side of the plate for serving and ugba on the other side and garnish with garden egg, utazi, onion rings and fried fish as seen in the picture. Yummy yum..

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So that’s going to wrap it up with this Authentic food ugba & abacha recipe. Thanks so much for reading. I am sure that you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!