Ingredients Needed
- 2 cups dried Abacha (cassava flakes)
- 1 cup fresh fish (mackerel, titus, or croaker)
- 1/2 cup red palm oil
- 1/2 cup Ugba (oil bean seeds), rinsed
- 1 tbsp Ogiri (locust bean paste)
- 2 tbsp ground crayfish
- 1 tsp ground Ehuru (calabash nutmeg)
- Chopped scotch bonnet (habanero) peppers and onions
- Cooked cow skin (Pomo), diced (optional)
- Seasoning cubes and salt to taste
- Sliced Utazi leaves or garden egg leaves for garnish [1, 2, 3, 4, 5, 6, 7]
Step-by-Step Preparation
- Season your fish with salt, onion, and seasoning cubes, then fry in a pan until golden and crispy. Set the fish aside.
- Soak the dry abacha flakes in cold water for about 5 minutes. Do not use boiling water if you want a firm, non-soggy texture when mixing, then strain completely in a sieve.
- Place a clean pot or pan on low heat, add the red palm oil, and heat it up slightly without bleaching the oil.
- Add chopped onions and sauté for 2 minutes until fragrant.
- Stir in the ogiri, ground crayfish, ground ehuru, pepper, and seasoning cubes, mixing well into the warm oil.
- Add the cooked pomo pieces and ugba, stirring for another minute to let the flavors blend.
- Turn off the heat on your stove. Add the drained abacha flakes into the warm oil mixture.
- Toss and mix thoroughly with your hands or a wooden spoon until every flake of abacha is well coated with the oil and spices.
- Garnish with sliced utazi leaves, onion rings, and top with your hot fried fish. [1, 2, 3, 4, 5, 6, 7]