IGBO DELICACY NKWOBI ISI EWU & ABACHA

All require the same ingredients that is the reason am crashing them

INGREDIENTS

palm oil, potash small quantity, crayfish(well picked) salt to taste, maggi (choice), pepper to taste, ukpaka some Ibos call it ugba (shredded dark brown on long form)its rich in protein, then utazi leaf (bitter in taste) , choice meat, fried fish, kpomo

METHOD

Get your local motar and pestle

Grind the potash into fine powder

Pls very little quantity of potash is required.

Then add the palm oil depending on the quantity of abacha or isi ewu u have on ground.

Remember u must have dressed and boiled your isi ewu till tender and cut into desired quantity.

Pour  the palm oil into the grinded potash and continue to stir with pestle till u get a milky yellowish mixture.

For abacha it must have been soaked in hot water till tender

I prefer using dry pepper.

Add salt, pepper and maggi for those who cant do without it and crayfish, well picked and washed in hot water to remove the foul taste and smell

At this point u can use your wooden Turning stick to turn in the abacha or isi ewu. 

Turn when hot u need the heat for the salt and pepper since u are not taking it back to the fire.

Note 

In isi ewu u don't need crayfish.

Serve on the plate and dress with well sliced and washed utazi,ukpaka, and onions.

NKWOBI is served 

Chef - Chizoba