Nigerian Ackee & Dried Stockfish Stew with Ugu Leaves

How to Make It

1. 1

   Rehydrate and Prepare the Stockfish

   Place the dried stockfish in a large bowl and cover completely with cold water. Soak for a minimum of 8 hours or overnight. Once fully rehydrated, drain and rinse thoroughly under running water to remove excess salt and impurities. Using clean hands or two forks, debone the fish carefully and flake it into large, generous chunks. Set aside. This step is critical — proper soaking significantly reduces the sodium content of the finished dish.

   Tip: If short on time, soak in warm water for 2–3 hours, changing the water twice. Taste the fish after soaking — it should be pleasantly savoury, not aggressively salty. If still very salty, do one final 30-minute soak in fresh cold water.
2. 2

   Build the Tomato-Pepper Blended Base

   Combine the chopped tomatoes, tatashe peppers, scotch bonnet pepper, and half the onion (roughly chopped) in a blender. Blend to a smooth, uniform purée. Transfer the purée into a medium saucepan and cook over medium heat for 12–15 minutes, stirring frequently, until the excess liquid has reduced and the mixture darkens slightly and becomes jammy. This cooking-out step concentrates flavour and removes the raw acidic taste. Remove from heat and set aside.

   Tip: Cooking the tomato base down before adding it to the stew is a foundational Nigerian technique that deepens sweetness and body. The purée is ready when it no longer splatters aggressively and a thin film begins to form on the pan bottom.
3. 3

   Sauté the Aromatics

   In a wide, heavy-based pot, heat the red palm oil over medium heat until it becomes fluid and aromatic — approximately 1–2 minutes. Do not allow it to smoke. Add the sliced remaining onion half and sauté for 4–5 minutes until softened and translucent. Add the minced garlic and grated ginger and cook for a further 1–2 minutes, stirring constantly, until fragrant. Add the ground ehuru and uziza seeds (if using) and stir for 30 seconds to bloom the spices in the oil.

   Tip: Red palm oil is used sparingly here — just enough to carry the fat-soluble nutrients and provide its distinctive flavour. Using cold-pressed, unrefined palm oil preserves its natural carotenoids, which are potent antioxidants beneficial for cardiovascular health.
4. 4

   Simmer the Stew Base

   Add the cooked tomato-pepper purée to the pot and stir well to combine with the aromatics. Add the low-sodium stock, crayfish powder, fresh thyme, bay leaves, and black pepper. Stir thoroughly and bring the mixture to a gentle simmer over medium-low heat. Cook uncovered for 8–10 minutes, allowing the flavours to meld and the stew to thicken slightly.

   Tip: Taste the base at this point before adding any salt — the crayfish and stockfish will contribute significant natural salinity. Adjust cautiously.
5. 5

   Add the Stockfish and Cook Through

   Gently fold the prepared stockfish flakes into the simmering stew base. Stir carefully to coat each piece without breaking the flakes apart. Reduce heat to low, cover partially with a lid, and cook for 10–12 minutes until the stockfish is fully tender, deeply flavoured, and has absorbed the stew base. Stir gently every few minutes. If the stew thickens too much, add a splash of stock or water to loosen.

   Tip: Adding the stockfish at this stage, rather than at the beginning, prevents it from over-cooking and becoming dry or stringy. The fish should remain in identifiable, satisfying flakes.
6. 6

   Boil the Unripe Plantain

   While the stew simmers, bring a medium pot of unsalted water to a rolling boil. Add the unripe plantain rounds — skin can be left on during boiling and removed after, or peeled before cooking based on preference. Boil for 20–25 minutes until fork-tender but still firm with slight resistance. Drain and keep warm until serving.

   Tip: Unripe (green) plantain has a significantly lower glycaemic index than ripe plantain, making it an excellent complex carbohydrate source for blood sugar management and sustained satiety. Do not add salt to the boiling water — the stew provides all necessary seasoning.
7. 7

   Fold in the Ugu Leaves and Ackee

   With the stew on the lowest heat setting, scatter the torn ugu leaves over the top of the stew. Gently stir them through and allow them to wilt for just 2–3 minutes — they should be bright green, tender, and just cooked. Finally, carefully fold in the drained ackee pieces using a large spoon or spatula, turning them through the stew with the gentlest possible motions to keep them intact. Heat through for 2 minutes only. Remove bay leaves. Taste and adjust seasoning with a small pinch of sea salt if needed.

   Tip: Ugu leaves are best added at the very end to preserve their vibrant colour, delicate texture, and heat-sensitive nutrients including folate, iron, and vitamin C. Ackee is equally delicate — overstirring will cause it to break down into mush, losing its signature creamy, custardy character.
8. 8

   Plate and Serve

   Divide the boiled unripe plantain evenly among four wide, shallow bowls or deep plates. Ladle the ackee and stockfish stew generously over and alongside the plantain, ensuring each portion receives a balance of flaked fish, ackee pieces, and ugu leaves. Serve immediately while hot.

   Tip: This dish reheats beautifully for meal prep — store the stew and plantain separately in airtight containers in the refrigerator for up to 3 days. Reheat the stew gently on the stovetop over low heat with a tablespoon of water to prevent scorching. Avoid microwaving the ackee directly, as it can become rubbery.