Wash stockfish and dried fish. Put your stockfish first in your pot to boil. Dice your medium sized onion and add some diced onion to your stockfish, 2 seasoning cubes and allow to boil.

Run your abacha through cold water to rinse off any particles,then soak in warm water for about 10mins.

Pound your calabash nutmegs in a mortar or blend using your dry milk and set aside.Blend your pepper and set aside. Cut your onion for garnishing in rings and set aside. Cut utazi,garden egg and set aside.

When you have boiled till it's almost tender,add you cleaned dried fish,add salt and boil till tender. Leave up very little stock to be used when making the abacha and ugba.

Pour your oil into a bowl. Add your dissolved potash,ground crayfish, pepper and calabash nutmeg.Mix together and add your stockfish,dried fish and little stock left.

In a seperate bowl,place your ugba and add some of your oil,stockfish and dried fish mixture and diced onions. Mix and set aside.

Do same for the abacha in the first bowl containing the oil,stockfish and dried fish mixture. Mix until the abacha has soaked-up all the oil and ingredients.

Dish out ugba on one side of the plate for serving and ugba on the other side and garnish with garden egg, utazi, onion rings and fried fish as seen in the picture. Yummy yum..