Ugba Stew
Ugba stew is a Nigerian pot of shredded stockfish simmered with crayfish, pepper and palm oil, built around ukpaka, the fermented oil bean seed. This version is a modern take on the traditional dish, and the contributor adds parsley for a fresher edge. The fish cooks for about two hours until you can pull it into fine shreds with a spoon. Potash gives the stew its distinctive texture, and the finished pot is rich, savory and deeply funky.
Instructions
Soak the dried stockfish in water for at least 2 to 3 hours, or overnight if you can. The fish should be softened before it goes in the pot.
Put the soaked fish in a pot with 3 to 4 cups of water, the ground pepper, ground crayfish, seasoning cubes and salt. Cover the pot and cook over medium heat for about 2 hours, topping up with water whenever the pot runs low, until the fish is very tender.
Use a wooden spoon to break the tender fish into tiny pieces. Let the pot keep cooking for another 15 to 20 minutes.
Stir in the ukpaka and simmer for 10 minutes. Then add the akanwu and stir until it dissolves, which takes about 2 to 5 minutes.
Add the palm oil and ogiri, lower the heat, and cook for 10 minutes. Take the pot off the heat and serve with chopped vegetables and onions.
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