African Other recipe from the Wikibooks Cookbook.
{| class="wikitable"
! Ingredient
! Count
! Volume
! Weight
|-
| Abacha (dried shredded cassava)
| –
| 4 cups
| 400 g
|-
| Palm oil
| –
| 1 cup
| –
|-
| Potash (akanwu)
| –
| 1 tsp
| –
|-
| Ground crayfish
| –
| 2 tbsp
| 15 g
|-
| Ugba (oil bean seeds)
| –
| 1 cup
| 150 g
|-
| Garden eggs
| 2
| –
| –
|-
| Pepper
| 1–2
| –
| –
|-
| Salt
| –
| 1 tsp
| –
|-
| Seasoning cubes
| 2
| –
| –
|-
| Utazi leaves
| –
| 2 tbsp, sliced
| –
|-
| Fish or stockfish (optional)
| –
| 1 cup
| 150 g
|}
Soak the abacha in warm water for 5–10 minutes, or until softened. Drain the abacha thoroughly and set aside. Dissolve the potash in a small quantity of water and strain to remove any sediment. Pour the palm oil into a mixing bowl. Gradually add the strained potash solution while stirring continuously until the oil thickens and turns yellow. Add the ground crayfish, pepper, salt, and crushed seasoning cubes. Mix well to form a smooth sauce. Add the softened abacha to the sauce and stir until evenly coated. Add the ugba, sliced garden eggs, and sliced utazi leaves. Mix thoroughly. Add the fish or stockfish, if using, and stir gently to combine. Adjust the seasoning to taste. Serve immediately as a main dish or side dish.