Hello everybody, it’s Drew, welcome to my recipe page. Today, we’re going to prepare a special dish, ugba with stock fish and garden egg. One of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.
Ugba with stock fish and garden egg is one of the most favored of recent trending foods in the world. It’s enjoyed by millions daily. It is simple, it’s fast, it tastes delicious. Ugba with stock fish and garden egg is something which I have loved my entire life. They’re nice and they look fantastic.
Ingredients for Abacha & Ugba - Abacha Ugba Small Crayfish Palm Oil Utazi Leave Small Garden Eggs Dry Fish Stock Fish Pomo Big Crayfish Pepper Potash Maggi. Ugba is prepared in almost the same way as the African Salad (Abacha) but using Ugba as the main ingredient. Ugba preparation is similar to that of What you need for serving: one red onion and a big knot of garden egg leaves.
To begin with this particular recipe, we must first prepare a few components. You can cook ugba with stock fish and garden egg using 8 ingredients and 3 steps. Here is how you cook it.
The ingredients needed to make Ugba with stock fish and garden egg:
- Make ready 12 pieces Garden egg
- Make ready 1 kg Ugba
- Make ready 1 big Stockfish
- Get Potash
- Take 1/4 teaspoon dry black pepper
- Prepare 3 cksp Palmoil
- Get Salt
- Take cube Maggi
Serve with the sliced garden egg leaves and onions. Then, add the ugba(ukpaka),chopped garden eggs, the cooked dried/stock fish(if using), softened large prawns, and the kpomo. a. Cook the stockfish and kpomo with stock cubes. Allow to boil until the water used is almost dried.
Steps to make Ugba with stock fish and garden egg:
- Wash and cut the garden egg.boil the stockfish adding salt,onion,maggi cube boil for 20minutes.
- Rinse the ugba and set aside.make a paste with Palm oil and potash add salt,dry black pepper,sliced onion,maggi cube then pour in the ugba and turn using clean bare hands.
- Serve with the garden egg by the side.and enjoy.
If your using the smoked fish, don't cook them. Once it has heat up, add salt to taste, stir and take off from heat. Other additives: Ugba is a protein staple, making the African salad well rounded nutritionally. 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 It is widely consumed in eastern states of Nigeria with tapioca, stock fish and garden eggs and leaves.
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