Ukang

4 medium Whole smoked silver cat fish

3 cups Finely sliced scent leaf Ntong/Effirin/Nchawun

1 tsp Dry Pepper

2 tbsp Ground crayfish

1 cube Seasoning

1/2 - 1 cooking Spoon Scotch Bonnet Pepper Coarsely ground Oil

2 ½ cups Palm Oil You can use more or less

1 Jug of Water

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