The recipe we present in this piece is a modern way of preparing this traditional Igbo dish.
- 2 – 3 dried stockfish (Okporoko)
- 1 cup of ukpaka (Anambra); Ugba (Imo)
- 1 Teaspoon of ground dried pepper.
- 2 tablespoonful of crayfish
- 1 chopped medium sized onions
- 2 seasoning cubes (Maggi, Royco etc)
- 1/2 teaspoonful of Akanwu (cooking potash)
- 1/4 teaspoonful of Ogili (fermented locust beans)
- 2/3 cup of palm oil.
- Soak the dried stockfish in water for 2-3 hours. (Preferably overnight)
- In a pot combine the already soaked dried stockfish, 3-4 cups of water, pepper, crayfish, seasoning cubes, and salt.
- Cover pot on medium heat, and cook until the dried stockfish becomes very tender.
- Using a spatula, scatter the tender dried stockfish into tiny little bits, let it cook some more.
- Then, add the Ukpaka or Ugba, and let it cook well.
- Add the Akanwu, and make sure it dissolves very well.
- Next, add palm oil, reduce the heat, and let it steam very well.
- Turn off the heat… It’s then ready to serve.
- Serve with any vegetable of your choice and garnish with fresh or partially coked onions.
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