True, the foodie vibe is about slow joy, not speed eating. Abacha and ugba really shine when you let the spices open up and and you pause between bites. i'm pretty fammiliar, especially when they come with crunchy garden egg and smoked fish. Do you like yours with palm oil thick and bright or a lighter touch?
Hmmm, I'm wondering how you know so much about the perfect blend of these delicacies, since you're India. Seems like you've eaten them before? 🤔
guilty as charged, I’ve actually had abacha and ugba a few times thanks to Nigerian friends and a cozy spot here, plus way too many YouTube grandma recipes. Once you get the palm oil right and the scent leaf balnce, the the flavors just sing and you learn fast by tasting small portions. Did I nail the combo or am I missing that sneaky crayfish kick?
Oh that's great.
Fair enough try but it's actually Utazi leaf (it's actually bitter) or akwụkwọ aṅara (garden egg leaf) and prawn. 😅