Ukom Isip is a traditional Efik and Ibibio delicacy of Cross River State and Akwa Ibom State in Nigeria. It’s a combination of seafood, coconut milk, and plantain.
Here’s the recipe to make this Ukom Isip.
Ingredients
- 3 ripe yellow plantains
- 2 overripe plantains
- 1 can of coconut milk
- ½ a can of Banga (palm nut) extract
- Chunks of fresh cod
- Fresh Nigerian pepper mix (tomatoes, pepper, and red bell pepper)
- Salt
- Stock cube
- Smoked fish
- 1 cooking spoon of ground crayfish
- Chopped Uziza (optional)
ALSO READ: Recipe: How To Prepare Achicha Ede (Cocoyam Pottage)
Preparation
1. Add the Banga extract to the pot and add a little water to dissolve it. Just a little water; remember that coconut milk is on its way.
2. Add the smoked fish to the extract and let it cook till it softens. The taste of this banga extract in the finished product, in fact, is better than imagined.
3. Hold the peeled plantain directly over the pot and cut circles and chunks into the pot. Do the same for the overripe plantains. When you are done, add about a cooking spoon or two of the pepper mix.
4. Empty the entire can of coconut milk into the pot.
5. Give it a good stir, then season and let it cook.
6. As the coconut stock starts to reduce, add the ground crayfish so it can infuse its flavour early enough.
7. Once the pottage starts to really thicken, stir, taste, and be sure you like it before adding the seafood and fish last.
8. Stir again and allow to cool.
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