How To Prepare Ofe Ugba

Instructions

Before you start cooking

• Rinse all the vegetables and fish thoroughly. In most markets, dry fish and stockfish are displayed in the open hence may contain dust and sometimes fine sand which may ruin the sweetness of your delicious dish and may also lead to unwanted health issues. So wash these very well and rinse with with plenty of water.
• Soak the stockfish for a few minutes and clean with a food brush.
• Soak the dry fish in cool or lukewarm water till soft. Clean, debone and break into pieces.
• Break the smoked fish into small pieces, debone and rinse.
• Grind the crayfish and the ogiri okpei with a dry mill.
• Cut the okra fingers into pieces. For the best Ofe Ugba, please do not blend the okra. You can grate it but hand cut is the best.
• Slice the onion into smaller pieces.
• Cut up the pepper into small chunks, you can grind it if you wish.
• Cut the garden egg leaves into smaller pieces.

Cooking Directions

• Place the stockfish in a pot, add some water in small amount and allow to boil.
• Top up when necessary because you want as little water as possible in the pot when done. I use a pressure pot to cook stockfish, softens in no time.
• When the stock fish is soft, use the cooking spoon to break it into small pieces.
• Add the dry fish, ugba, crayfish and ogiri okpei, pepper, onions, smoked fish, salt and palm oil.
• Cover the pot and continue cooking on high heat. Stir often so it does not burn.
• After about 5-7 minutes, add the leafy-green vegetable/Ugu and okra, then stir and add salt as you stir if necessary.
• Take the pot off the stove/oven and transfer to another container immediately so that the green vegetables stay green.
• Serve while its hot!