Entree: Nigeria – Calabar / Efik-Ibibio – Ukang Ukom (Calabar Efik fish and leafy-green stew cooked in palm oil with smoked seafood and ground crayfish)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 25 min

Additional 15 min

Total 55 min

Ingredients

- 3 tbsp (45 ml) palm oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 tbsp (15 ml) grated fresh ginger
- 3 medium tomatoes, chopped (about 10 oz / 300 g)
- 2 tbsp (30 ml) tomato paste
- 1–2 Scotch bonnet peppers, whole or slit (adjust to heat preference)
- 1 lb (450 g) firm white fish fillets, cut into 2-inch (5 cm) pieces (e.g., tilapia or cod)
- 8 oz (225 g) smoked mackerel or smoked catfish, flaked and bones removed
- 1/4 cup (30 g) ground crayfish (dried shrimp), finely ground
- 6 cups (1.4 L) fish stock or water (made from fish bones or store stock)
- 4 cups (120 g) waterleaf or spinach, coarsely chopped (if using waterleaf, strip from stem)
- 2 cups (60 g) ugu or fluted pumpkin leaves (or kale), thinly sliced
- 1 tsp (5 g) ground uziza (or 1/2 tsp ground black pepper if unavailable)
- 1 tbsp (15 ml) ground ogiri/fermented locust bean or 1 tsp (5 g) saltfish seasoning (optional)
- 1 tsp (5 g) salt, or to taste
- 2 tbsp (8 g) chopped fresh parsley or scent leaves for garnish
- 1 lime, cut into wedges for serving

Instructions

1. Heat the palm oil in a wide pot over medium heat until shimmering but not smoking.
2. Add the chopped onion and sauté 3–4 minutes until soft, then add garlic and ginger and cook 1 minute until fragrant.
3. Stir in the chopped tomatoes and tomato paste; cook 6–8 minutes until the tomatoes break down and the mixture darkens.
4. Add the ground crayfish and uziza; stir 1 minute to bloom the flavors.
5. Pour in the fish stock or water and bring to a gentle simmer. Add the whole or slit Scotch bonnet peppers to infuse heat without overpowering.
6. Add the smoked flaked fish and simmer 5 minutes to mellow and release flavor into the broth.
7. Gently add the fresh fish pieces, cover, and simmer 6–8 minutes until the fresh fish is just cooked through and flakes easily.
8. Fold in the waterleaf (or spinach) and ugu (or kale) and simmer 2–3 minutes until the greens are wilted but still bright. Taste and season with salt and optional fermented locust bean if using.
9. Remove the whole Scotch bonnet if you prefer less heat. Spoon into a serving bowl, garnish with chopped parsley or scent leaves, and serve immediately with boiled yams, plantain, or rice and lime wedges.
10. Leftovers keep refrigerated 1–2 days; gently reheat on low to avoid breaking up the fish.