- Ugwu (pumpkin leaves)
- Dry Scent pepper
- Dry catfish
- Fresh Titus fish (mackerel)
- Spring onions
- Olive oil
- Salt to taste
Prepare the Ingredients
- Rinse the ugwu. Pluck the leaves from the stem and cut as desired.
- Steam the Ugwu. Do this by putting the Ugwu leaves into a pot after rinsing and cutting.
- Stir on low heat for about 3 minutes without adding additional water
- Wash the onions and spring onion; chop.
- Clean and rinse the dried catfish and fresh Titus thoroughly. Cut into sizeable chunks.
- Parboil the Titus fish with spring onion and salt to taste. When cooked, debone it. Also
- remember to debone the dried catfish.
- Wash and parboil the tomatoes whole. Let it cool.
- Blend the now cooled tomatoes with onions. The texture shouldn’t be too smooth.
- Pour the blended tomatoes and the dry scent pepper into a cooking pot and cook for about 15 minutes.
- Add 2 tablespoons of olive oil, the crayfish, dried fish and Titus to the sauce. Boil for about 5 minutes.
- Add a little broth/stock from the boiled fish to the sauce with a little salt to taste (if necessary).
- Drain excess water from the (earlier) steamed Ugwu leaves. Add it to the sauce and stir it.
- Let it simmer for just one minute and it’s ready.
Serve with fresh Eko.