Nigerian Dryfish and Pumpkin Leaf
Nigerian dryfish and pumpkin leaf is a quick pot of ugwu leaves cooked down with dried fish, crayfish and palm oil. The dryfish and ground crayfish give the base a deep, savory smokiness, and the leaves need only two minutes of simmering to stay tender. A small amount of ground potash, mixed with hot water and palm oil, is the traditional touch that changes the texture of the sauce. Spoon it over boiled yam or plantain.
Instructions
Blend the onions, fresh pepper and ground crayfish together until the mixture is coarse rather than smooth.
Tip the blended mixture into a pot and cook it over medium heat for 5 minutes, stirring now and then so it does not catch on the bottom.
Add the cleaned dryfish, the salt and the stock cube, and stir so the fish is coated in the base.
In a small bowl, mix the ground potash with a little hot water and some palm oil until it forms a loose, even liquid.
Pour the potash mixture into the pot and stir it through. Cook for a few minutes so it blends into the base.
Add the sliced ugwu leaves and stir them in. Simmer for 2 minutes, until the leaves have wilted and softened.
Serve hot, with boiled yam or boiled plantain on the side.
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