Easy steps to prepare Akwa Ibom’s Ukang delicacy
It is a dish that is largely popular among the Oron people in this part of Nigeria.
Ukang is basically putting smoked fish or bush meat in scent leaf stew. It is a typical oily soup but you can always adjust it as much as you want and it is best enjoyed with boiled yam or plantain.
Cooking time
40 minutes
Recipe category
Main Dish
Recipe cuisine
Local Dish
Cooking method
Boiling
Recipe Yield
2 servings
Ingredients
2 pieces Smoked fish/bush meat
2 fingers of Plantain
A handful of ugwu
Seasoning
2 scotch bonnet peppers
1 small bulb of onions
1 tablespoon of ground crayfish
Salt to Taste
2 cooking spoons of palm oil
Instructions
- Chop the peppers and onions and put in a pot with the smoked meat or fish. Season with the salt, seasoning and crayfish and bring to boil till its soft.
- Boil the plantain till soft and keep aside.
- Wash your vegetables and blanch it in hot water. Chop the vegetables and squeeze out the water.
- As the water in the smoked bush meat or fish pot begins to dry, add the palm oil and stir.
- Add the vegetables and plantain and stir and allow it to simmer for 1 minute.
Your tasty Ukang is ready! Serve hot.
Tags: Akwa Ibom Boiled plantain Oron Palm oil Ukang Yam