• Ugwu (pumpkin leaves)
  • Tomatoes
  • Dry Scent pepper
  • Dry catfish
  • Fresh Titus fish (mackerel)
  • Crayfish
  • Spring onions
  • Onions
  • Olive oil
  • Salt to taste

Prepare the Ingredients

  1. Rinse the ugwu. Pluck the leaves from the stem and cut as desired.
  2. Steam the Ugwu. Do this by putting the Ugwu leaves into a pot after rinsing and cutting.
  3. Stir on low heat for about 3 minutes without adding additional water
  4. Wash the onions and spring onion; chop.
  5. Clean and rinse the dried catfish and fresh Titus thoroughly. Cut into sizeable chunks.
  6. Parboil the Titus fish with spring onion and salt to taste. When cooked, debone it. Also
  7. remember to debone the dried catfish.
  8. Wash and parboil the tomatoes whole. Let it cool.


  1. Blend the now cooled tomatoes with onions. The texture shouldn’t be too smooth.
  2. Pour the blended tomatoes and the dry scent pepper into a cooking pot and cook for about 15 minutes.
  3. Add 2 tablespoons of olive oil, the crayfish, dried fish and Titus to the sauce. Boil for about 5 minutes.
  4. Add a little broth/stock from the boiled fish to the sauce with a little salt to taste (if necessary).
  5. Drain excess water from the (earlier) steamed Ugwu leaves. Add it to the sauce and stir it.
  6. Let it simmer for just one minute and it’s ready.

Serve with fresh Eko.