Ingredients 

• Abacha
• Ugba or ukpaka
• Palm oil
• Powdered potash
• Fish
• Ponyo
• Onion
• Garden eggs
• Garden egg leaves, chopped
• Salt and dry pepper (to taste)
• Ground crayfish
• Seasoning cubes
• Ground Ehu seeds (Calabash nutmeg)
• Ogiri or iru
• Fresh utazi leaves
• Boiling water

Method

• First, soak the garden egg leaves in cold water for 10 minutes until it softens, and pour boiling water over it before draining. 
• Rinse the ugba with warm water and dissolve the potash, sieving out the water after a while. 
• In another pot, stir the potash water with palm oil until it forms a yellowish paste.
• Place this mix on heat, adding ground ehu, pepper, crayfish and seasoning. Next, add crushed stock cubes, diced onions and ugba before taking off the heat. 
• Add ogiri, mix, then meat and fish making sure to mix. 
• Add the soaked Abacha leaves, and mix, making sure all ingredients blend. 
• Add sliced utazi and salt.
• Finally, garnish with chopped garden egg leaves and sliced onions. 

Enjoy with a chilled drink.