Have a taste of this popular Efik dish called Iwuk Abia
Also known as yam pottage but not prepared in same fashion as the generally known pottage.
The Iwuk Abia meal is mostly garnished with a lot of seafood alongside smoked fish and stock fish. It is quite filling so if you must have it for dinner, it should be eaten early.
Ntong (scent leaves) is mostly used by the Efiks in preparation of this meal but in a case where you want to opt for a more nutritional vegetable, you can use spinach or ugwu to achieve a more balanced diet.
1/2 of a Medium Yam Tuber (cut into large chunks)
3 cooking spoons of blended tomato and pepper
1 Tilapia Fish (medium)
A cup of Shrimp
1 medium Onion
2 Yellow Peppers (habanero pepper)
2 tablespoons of crayfish powder
2 cooking spoons of Palm Oil
A handful of chopped Ntong (Scent leaves)
- Peel and slice the yam into large chunks, put them in a pot with enough water and bring to boil.
- Add the chopped onions and pepper and allow to boil for 15 more minutes.
- Pour in your blended tomato mix and your seasoning cubes.
- Check to see if your yam is soft, if not add a little more water.
- Once the yam is soft, add your fish and shrimp so it can steam. Do not stir the pot at this point so the fish does not break in your pot.
- Allow the seafood to steam for about 5 – 8 minutes and take out the fish and set aside.
- Add your crayfish powder, check for seasoning and add your palm oil.
- Sprinkle your chopped vegetables last, stir in and add your fish again.
Serve hot.Tags: Iwuk Abia Local dish Pottage Yam Yam pottage