Uba Hong Spicy Crayfish Stew Recipe
Uba Hong Crayfish Stew uses powdered crayfish to add a flavorsome, pungent twist to stewed vegetable dishes.
Uua Hong is a town located in the northeastern corner of Adamawa State in Nigeria. The locals of this town have a fondness for using crayfish powder in many of their recipes. Crayfish powder is typically made by drying and grinding crayfish into a fine powder. This concentrated form of crayfish adds a unique flavor to the dishes.
Crayfish is a popular ingredient in Nigerian soups and stews, adding a unique earthy, smoked-fish flavor and aroma. Simply add crayfish powder to soups and stews while cooking, like any other spice. For more on how seafood seasoning shapes Nigerian cuisine, see Goat Is Goat of Nigerian Cuisine.
Crayfish powder has a longer shelf life than fresh crayfish, as it comes in a powdered form. This makes it a convenient pantry staple for the people of Uua Hong, who can enjoy the flavor of crayfish at any time without worrying about spoilage. As a natural seasoning, crayfish powder reduces the need for excessive salt or artificial flavor enhancers.
Uba Hong Spicy Crayfish Stew Recipe
Ingredients
- 1 tablespoon crayfish powder
- 2 tablespoons red palm oil
- 1 medium onion, finely chopped
- 3 cloves of garlic, minced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 2 medium carrots, diced
- 1 medium eggplant, peeled and diced
- 1 cup of diced tomatoes
- 1 can of cowpea beans, drained and rinsed
- 2 cups of vegetable broth
- 2 tablespoons of tomato paste
- 1 teaspoon of ground cayenne pepper
- 1 teaspoon of ground curry powder
Directions
- Heat the red palm oil in a large pot over medium heat. Add the chopped onion and minced garlic, and sauté until the onion becomes translucent and fragrant.
- Stir in the diced red and green bell peppers, carrots, and eggplant. Sauté for a few minutes until the vegetables begin to soften.
- Add the diced tomatoes, cowpea beans, and vegetable broth to the pot. Add the tomato paste, ground crayfish, cayenne pepper, and curry powder. Mix well to ensure the spices are evenly distributed.
- Reduce the heat to low, cover the pot, and let the stew simmer for about 20–25 minutes. Serve with fufu made in a bread mixer or jollof rice vs fried rice.
