Igbo Cuisine: ‘Abacha’ And ‘Ugba’ With Stock-Fish – Amara Vicks

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Amara Vicks, (LinkMoment).

“Abacha na ųgba with okporoko (abacha and ugba with stock fish). Uzįza seeds are added for that special taste that can only come from uzįza. Dried utazi gives it that slight bitter taste of añara leaves. When combined with lettuce leaves, it actually feels like you are eating real añara leaves. The only thing I’m missing now is mmanya ngwò (palm wine) to wash it down. Can someone please help me oooo” – Amara Vicks.
Abacha with ugba and stockfish

 

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