Ukang is a cherished traditional dish from the Oron people of Akwa Ibom state, featuring smoked fish in a flavorful scent leaf stew. This delicacy holds a special place in Oron culture, particularly during important ceremonies and celebrations where it’s often preferred over modern alternatives like jollof rice.
The dish’s distinctive taste comes from quality smoked fish, particularly silver catfish, combined with aromatic scent leaves and palm oil. While traditionally generous with palm oil, the recipe can be adjusted to personal preference by increasing the proportion of scent leaves in the sauce.
Ingredients
- 3 medium-sized smoked silver catfish (or shiny nose fish)
- 3 cups finely sliced scent leaves (Ntong/Effirin/Nchawun)
- 2½ cups palm oil
- 2 tablespoons ground crayfish
- 1 teaspoon dry pepper
- ½-1 cooking spoon scotch bonnet pepper (coarsely ground)
- Seasoning cubes to taste
- 2-3 cups water
Steps to Follow
- Step 1: Combine water, dry pepper, crayfish, and seasoning in a pot. Bring to boil for 3 minutes
- Step 2: Clean the fish and add to the boiling mixture with a small portion of scent leaves
- Step 3: Cook until water is nearly evaporated, shaking pot occasionally to coat fish
- Step 4: Add palm oil and cook for 1 minute, carefully basting fish to prevent breaking
- Step 5: Add remaining scent leaves and cook for 2-3 minutes until wilted
- Step 6: Serve hot with boiled yam or plantain
Additional Instructions
- Prep time: 15 minutes
- Cook time: 25 minutes
- Serves: 4-6 people
- Storage: Best consumed fresh, can be refrigerated for up to 2 days
- Tips: Choose high-quality smoked fish for authentic flavor
- Note: Palm oil quantity can be adjusted to preference
General Nutritional Values
- Approx. Calories: 450 kcal per serving
- Approx. Protein: 28g
- Approx. Carbohydrates: 12g
- Approx. Fat: 35g
