Authentic Ukpo Ogede: A Traditional Nigerian Delicacy

Ingredients

4 ripe plantains
200g of fresh catfish
100g of shrimps
2 tablespoons of palm oil
1 cup of potash (food tenderizer)
1 tablespoon of ground crayfish
1 teaspoon of ground Ehu seeds (Calabash Nutmeg)
2 habanero peppers
A handful of Utazi leaves
1 medium onion
2 stock cubes
Salt to taste

Steps and instructions

Peel the plantains and cut them into small cylindrical discs. Rinse and place them in a pot.
Dissolve the potash in water and sieve out the water. Pour the potash water into the pot with the plantains and start cooking at medium to high heat.
While the plantains are cooking, cleanse the fresh catfish by pouring hot water on the fish then rinsing out the slimy liquid that comes with it. Cut the fish into small pieces.
When the plantains are soft, mash them in the pot and add the palm oil along with the ground Ehu, crayfish, diced onions and pepper. Add the stock cubes and salt to taste. Mix well and add a small amount of water if necessary.
Add the fish and shrimps to the pot, cover and cook till the fish is done. Stir occasionally to prevent burning.
Rinse, cut and add the Utazi leaves. Stir and leave to simmer for about 2 minutes.
The Ukpo Ogede is ready when the oil in the mix has integrated. Serve warm.

Tools for making

Cutting board - Used for cutting and preparing ingredients.
Knife - Essential for slicing, dicing, and chopping various ingredients.
Pot - Used for cooking the plantains and the overall preparation of the dish.
Sieve - Used to strain the potash water and remove any impurities.
Wooden spoon - Ideal for mixing and stirring the ingredients in the pot.
Pepper grinder - Used to grind the Ehu seeds and add flavor to the dish.
Measuring spoons - Required for accurate measurement of ingredients such as crayfish and stock cubes.
Cooking spoon - Used to add ingredients and stir the mixture while cooking.
Soup bowls - You will need bowls to serve the Ukpo Ogede.
Napkins - Used for wiping hands and cleaning spills while cooking or eating.

Recipe variations

Instead of catfish, you can use other types of fish such as tilapia or mackerel.
For a vegetarian or meat-free option, you can omit the fish and shrimps and add vegetables like carrots, bell peppers, and green beans.
If you prefer a spicier flavor, you can increase the quantity of habanero peppers or add additional spices like cayenne pepper or paprika.
For a richer flavor, you can substitute palm oil with coconut oil or vegetable oil.
To add more depth to the dish, you can include ingredients like diced tomatoes, garlic, and ginger.
If you want a crunchier texture, you can lightly fry the plantain discs before adding them to the pot.
For a twist, you can add cooked and shredded chicken or beef to the dish.
To enhance the aroma, you can sprinkle some chopped scent leaves (nchuanwu) or basil on top before serving.

Recipe overview

Ukpo Ogede is a delicious traditional Nigerian dish made with ripe plantains. This recipe incorporates the rich flavors of fresh catfish and shrimp, combined with the distinctive taste of Utazi leaves and Ehu seeds. The plantains provide a uniquely sweet base, which is balanced by the savory seafood and spices. This recipe is a straightforward, one-pot dish that is both hearty and satisfying. It requires some unique ingredients, but the process is relatively simple, making it a great way to explore Nigerian cuisine. From the first step of preparing the plantains, to the final product, you will enjoy rich and spicy flavors that are characteristic of West African cooking. In preparing Ukpo Ogede, expect to experience a blend of flavors that will take your taste buds on a culinary journey. Enjoy this tasty and nutritious dish as a main course for lunch or dinner.

Common questions

Can I use unripe plantains instead of ripe ones? No, the recipe requires ripe plantains as they provide a sweet flavor and soft texture to the dish.
What can I substitute for catfish? You can substitute catfish with any other firm white fish like tilapia or cod.
Where can I find Ehu seeds (Calabash Nutmeg)? Ehu seeds can be found in African or Nigerian grocery stores. If unavailable, you can substitute with ground nutmeg.
Can I use dried Utazi leaves instead of fresh? Fresh Utazi leaves are recommended for this recipe as they have a distinct flavor. If fresh Utazi leaves are not available, you can substitute with a small amount of dried Utazi leaves.
Is it necessary to dissolve the potash in water? Yes, dissolving the potash in water helps to soften the plantains and aid in the cooking process.
Can I use vegetable oil instead of palm oil? Palm oil adds a unique flavor to the dish, but if you don't have palm oil, you can substitute with vegetable oil.
How spicy is this dish? The level of spiciness can be adjusted to personal preference. You can increase or decrease the number of habanero peppers used.

Serving dishes and utensils

Cutting board - A flat surface used for cutting and preparing ingredients.
Knife - A sharp tool used for slicing, dicing, and chopping ingredients.
Pot - A cooking vessel used for boiling and cooking the plantains and other ingredients.
Sieve - A fine mesh tool used for straining the potash water.
Cooking spoon - A long-handled spoon used for stirring and mixing ingredients.
Frying pan - A shallow pan used for frying the fish and shrimp.
Serving plate - A flat dish used for presenting and serving the finished Ukpo Ogede.
Tablespoon - A measuring spoon used for accurate measurements of palm oil and ground crayfish.
Teaspoon - A smaller measuring spoon used for measuring ground Ehu seeds and salt.

Origin stories

Ukpo Ogede, a cherished delicacy from the Eastern region of Nigeria, has an interesting culinary history. It's known for its unique preparation style that involves the use of ripe plantains and an assortment of seafood - a testament to the richness of the coastal regions. The use of Utazi leaves and Ehu seeds, indigenous to the region, gives it a distinctive flavor that has helped the dish remain a favorite for centuries. Interestingly, the dish is not just a regular meal but also holds symbolic importance during cultural events and festivals. This tasty dish is a palatable representation of the rich cultural and culinary heritage of Eastern Nigeria.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.

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