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.
2 pieces Smoked fish/bush meat
2 fingers of Plantain
A handful of ugwu
2 scotch bonnet peppers
1 small bulb of onions
1 tablespoon of ground crayfish
Salt to Taste
2 cooking spoons of palm oil
- 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