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Warm Abacha with fried fish
Warm Abacha with fried fish

Before you jump to Warm Abacha with fried fish recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Have To Be Difficult.

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We hope you got insight from reading it, now let’s go back to warm abacha with fried fish recipe. You can have warm abacha with fried fish using 8 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to cook Warm Abacha with fried fish:
  1. You need I measure of Abacha
  2. Prepare I cup of crayfish
  3. Provide and half cups of red oli
  4. Use Fresh anghara vegetable as you wish
  5. Get Ugba as you wish
  6. Get seeds of fried ehuru
  7. Get teaspoonful of ngo (palm ash)
  8. You need Seasoning
Steps to make Warm Abacha with fried fish:
  1. Pound the ehuru into powder while you boil the fish
  2. Fry the crayfish to crispy and pound into powder also
  3. Slice the anghara leaves and the pepper also
  4. Seive the ngo and mix with a glass of water
  5. Mix the crayfish, ehuru, seasoning cubes and some pepper
  6. Sieve out the ngo syrup and add to the mixture, then turn until is makes a paste.
  7. Add the red oil and mix until it turns to a creamy paste. Boil two glasses of water and pour some to the paste(as you wish)
  8. Soak the abacha in a hot water, stir it and remove after 2 minutes. Keep in a strainer to drain completely while it gets softer
  9. Mix the abacha with the syrup. Add salt then, vegetable and serve with fried fish and ugba.

I sincerely apologise for the serving (guess its too large)because I forgot to snap the end product. Tasty Abacha served with soft kpomo, stock-fish and green vegetables Enjoy! I frequently cook for my choir and I wanted to serve fried fish. The problem is I have to cook the food at home and transport it to the church. How do I keep it warm and crispy for about an hour after its cooked and during transport?

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