Ukang
Ukang (smoked fish in scent leaf stew) is a delicacy of Oron people in Akwa Ibom state. As soon as you mention this dish it brings warm smiles to faces of people from this area. Okay so I am from Oron, so it will not be out of place for me to share one of the delicacies from my place.
My dad’s final funeral rites took place a few years ago and it was a whole week of cooking and serving the chiefs and villagers. My dad was a king so the funeral rites is basically to entertain the whole clan. Let me just say that I have never been involved with such volume of cooking. As is traditional, the chiefs insisted on eating Ukang every day. They will not hear of any Jollof rice or Fried rice. It had to be Afia Efere and pounded yam or Ukang. You can imagine the cost of this venture. Sigh!
Now when I say this is a treat you will understand when you realise that smoked silver cat fish is not the cheapest food item even in Oron. But again you can use any good quality smoked fish for this dish. Talking about smoked fish I have found that the type of wood used in smoking can affect the flavour of the fish. No wonder the smoked fish from Calabar or Oron is different from those in Lagos. Anyway, just get some good smoked fish and give yourself a treat.
Authorg2nOne of Akwa Ibom's gifts to mankind.. A traditional favourite.
Add about 2-3 cups of water, dry pepper, crayfish, seasoning and bring to boil for about 3 minutes
Wash fish and add to the pot to cook and soften. Add a little scent leaf to help flavour the fish. Shake pot to allow the sauce cover the fish.
Fish should be cooked till water is almost dry.
Add the palm oil and cook for 1 minute. To prevent the fish from breaking, scoop the oil and pour over the fish continually.
Add the remaining scent leaf and cook for 2-3 minutes or until vegetable is cooked and wilted.
Serve with boiled yam or plantain
Ingredients
Directions
Add about 2-3 cups of water, dry pepper, crayfish, seasoning and bring to boil for about 3 minutes
Wash fish and add to the pot to cook and soften. Add a little scent leaf to help flavour the fish. Shake pot to allow the sauce cover the fish.
Fish should be cooked till water is almost dry.
Add the palm oil and cook for 1 minute. To prevent the fish from breaking, scoop the oil and pour over the fish continually.
Add the remaining scent leaf and cook for 2-3 minutes or until vegetable is cooked and wilted.
Serve with boiled yam or plantain
