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We hope you got benefit from reading it, now let’s go back to warm abacha with fried fish recipe. To cook warm abacha with fried fish you need 8 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to cook Warm Abacha with fried fish:
- Prepare I measure of Abacha
- Get I cup of crayfish
- Get and half cups of red oli
- Get Fresh anghara vegetable as you wish
- You need Ugba as you wish
- Use seeds of fried ehuru
- Take teaspoonful of ngo (palm ash)
- Prepare Seasoning
Steps to make Warm Abacha with fried fish:
- Pound the ehuru into powder while you boil the fish
- Fry the crayfish to crispy and pound into powder also
- Slice the anghara leaves and the pepper also
- Seive the ngo and mix with a glass of water
- Mix the crayfish, ehuru, seasoning cubes and some pepper
- Sieve out the ngo syrup and add to the mixture, then turn until is makes a paste.
- Add the red oil and mix until it turns to a creamy paste. Boil two glasses of water and pour some to the paste(as you wish)
- Soak the abacha in a hot water, stir it and remove after 2 minutes. Keep in a strainer to drain completely while it gets softer
- Mix the abacha with the syrup. Add salt then, vegetable and serve with fried fish and ugba.
I sincerely apologise for the serving (guess its too large)because I forgot to snap the end product. Tasty Abacha served with soft kpomo, stock-fish and green vegetables Enjoy! I frequently cook for my choir and I wanted to serve fried fish. The problem is I have to cook the food at home and transport it to the church. How do I keep it warm and crispy for about an hour after its cooked and during transport?
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