Abacha with ukazi leaves and prawn
Abacha with ukazi leaves and prawn

Hello everybody, hope you’re having an incredible day today. Today, we’re going to prepare a special dish, abacha with ukazi leaves and prawn. It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.

  • Okazi/Ukazi/Afang Leaf(Gnetum Africanum) is used for cooking Afang soup and Okazi/Ukazi Soup. The leaves are tough(hard) and glossy and looks more like the leaves of an orange tree. It doesn't really have a distinctive smell,but it has a slightly bitter taste.

Abacha with ukazi leaves and prawn is one of the most well liked of recent trending meals on earth. It’s enjoyed by millions daily. It is simple, it is quick, it tastes delicious. They are fine and they look fantastic. Abacha with ukazi leaves and prawn is something that I have loved my whole life.

To begin with this recipe, we have to prepare a few ingredients. You can have abacha with ukazi leaves and prawn using 8 ingredients and 6 steps. Here is how you cook that.

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The ingredients needed to make Abacha with ukazi leaves and prawn:
  1. Make ready 1/4 kg Prawns
  2. Make ready 1 kg dry Abacha
  3. Take Handful Ukazi
  4. Take Salt
  5. Make ready 2 cooking spoon Red oil
  6. Make ready 1 tablespoon Dry pepper
  7. Make ready 2 maggi cubes
  8. Take 1 onion

Garden egg leaves. — Solanum melongena. Igbo cuisine is the various foods of the Igbo people of southeastern Nigeria. There are many dishes that are common to the Igbos in particular, but one that cuts across Igbos in the South-East and South-South is Abacha also popularly known as the African Salad. First, while election petition was still in the tribunal/court of appeal, Wike left Rivers State to Abuja to come and secretly visit then chief justice, Musdapher - I read This is exactly how Youth Earnestly Ask For Abacha (YEAA) started.

Instructions to make Abacha with ukazi leaves and prawn:
  1. Soak abacha in warm water for 20minutes,drain the water in a sieve and keep aside.
  2. Add 2 teaspoon of water in a bowl then put the potash,pour palm oil in a bowl sieve out the liquid from the potash and mix with the palmoil,the colour will change to yellow.
  3. Add the grinded pepper,salt,maggi cubes and onion.
  4. Pour in the abacha.mix together preferrable with hand to mix up very well.then slice the ukazi leaves very well.
  5. Rinse the ukazi leaves and pour in.mix very well taste and know the taste is ok.
  6. Rinse the dry prawns and pour in,then place to warm it up on the heat for 2minutes.

Now they say Buhari is not a man but a phenomenon and a movement. Traditionally the leaves are sliced thin, then pounded with mortar and pestle and mixed with waterleaves to achieve the slimy consistency. Okazi leaves are not available in major supermarkets. So, if you are living abroad you can locate these leaves in most African stores and even online. Here's how to cook prawns and our top prawn dishes, garlic prawns to prawn stir fry, prawn starter ideas and prawn pasta recipes.

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