After a long day at work and the stress on being seated in the “Fashola bus” aka BRT with the usual ‘gidi’ traffic, trust me, it’s not funny. I’m fagged out! For every Lagosian, I am sure you totally understand what I mean. On getting to my gate, all I need is just a good meal to calm my hungry and tired nerves.
Well, rather than bother you with my troubles of a busy day…
This afternoon, I am writing about one of my favorite/special ‘Calabar local cuisine’… and NO its not the usual ‘Afang soup’ or ‘Editan soup’ You always get to read or hear about.
This very special ‘Calabar meal’ is called Ukang. Yes! It’s a type of food mostly served at Calabar (south west of Nigeria) traditional weddings and usually prepared with unripe plantain as its main ingredient.
This Ukang dish recipe can serve four(4) persons
2 pieces unripe plantain
8 pieces cow leg parts (previously cooked but not soft)
1 medium size onion
2 cooking spoons ground nut oil
Pepper to taste
Seasoning to taste
Salt to taste
1 cooking spoon sliced Effirin / Nchawun/ Ntong (scent leaves)
1. Peel, wash and cut the plantain into four pieces each
2. Add all ingredients into a pot and bring to boil and cook for about 1 hr until plantain is very soft
3. Add more water as you cook if the plantain is not soft enough. When plantain is cooked continue stirring the pottage to get a thick sauce.
4. Add the shredded Ntong last , cook for 2 minutes and serve hot
Cooking tip: you can use semi ripe plantain if you do not like the unripe. Cow head part can also be used for this dish
This Ukang dish is recommendable as often as you can prepare it. It is very healthy and nourishing too.
ENJOY WITH FRIENDS AND FAMILY WITH FRESH PALM WINE!
By Christiana Friday | firstname.lastname@example.org