Estimated Nutrition (whole recipe, rough)
Counts 5 of 8 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Fish | 1 tbsp (18ml) | 6 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Cassava | not in our table | 0 |
| Crayfish | not in our table | 0 |
| Seed | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- Abacha (shredded dried cassava )
- Fresh fish
- Ponmo (cow skin)
- Edible potash (akaun)
- Palm oil
- Ground crayfish powder
- Ground pepper
- Ground ehu seeds
- Ukpaka
- Ground ogiri or iru
- 1 onion , diced
- Garden egg , washed
- Utazi leaves, chopped
- 1 onion, sliced into rings
Directions
Soak the dried abacha in warm water for 40 minutes. Drain and set aside.
Season and fry the fish.
Season and boil the ponmo until soft.
Pour the potash into a cup with warm water, and stir well. Strain out the potash residue.
Heat the palm oil in a pot, add the strained potash mixture, and stir until the palm oil turns into a yellow paste.
Add the crayfish powder, pepper, ground ehu, ukpaka, iru/ogiri, diced onions, and seasoning to taste. Stir the mixture well.
Add the soaked abacha into the mixture, and stir well.
Garnish with the fried fish, ponmo, garden eggs, sliced utazi (use sparingly), garden egg leaves, and onions rings.
Medium Difficulty recipes
Incomplete recipes
Salad recipes
Igbo recipes
Cassava recipes
Ground crayfish recipes
Recipes with images
Recipes without servings
Recipes without cooking time