Ingredients:
• 3 handfuls Abacha
• 2 medium dried smoked fish
• 1 sizeable cow skin
• 3 cooking spoons palm oil
• 1 medium onion
• 2 stock cubes
• 3 ehuru seeds
• 2 dansa seeds
• 1 control onion
• 1/2 teaspoon ogiri
• 6 small wraps ugba
• 50 ml nguu
• 2 small fresh pepper
• 1 handful shredded garden egg leaves
• 1 garden egg to garnishing
• Salt to taste
• Water for cooking the fish and cow
Preparation:
1. Cleanse the garden egg and garden egg leaves by washing them with saltwater, shred, and set aside.
2. Grind the spices—ehuru, dansa, and control onion together. Coarsely blend the pepper and set it aside.
3. Scrape the inner and outer parts of the cowskin, wash it, cut it into the desired sizes, and set aside.
4. Thoroughly wash and debone the dried smoked fish.
5. Peel, wash, and dice the onions.
Cooking:
1. Place the washed dried smoked fish in a pot, add water, and bring it to a boil. Once boiling, add onions, ground spices, salt, and a stock cube. Stir, cover the pot, and let it cook for 5 minutes on medium heat.
2. Introduce the cowskin and let it cook until tender. If dealing with tough or hard cowskin, precook until half done before adding.
3. In a separate, dry pot, pour palm oil, add nguu, and stir. Add pepper and continue stirring.
4. Incorporate the cooked fish and cowskin, stirring well. Transfer ugba to a plate, add oil to reduce stickiness, then add and stir.
5. Mix in the abacha thoroughly, adding stock cube, salt, and the remaining ground spices. Stir until well incorporated.
Enjoy with vegetables
