Uziza & Utazi Stew with Boli

The town of Calabar in Cross River state, Nigeria is filled with grillers in every street corner. From fish to chicken parts including chicken feet and roasted plantain or yam line every grill  top. On my last visit, I decided to buy a portion of roasted plantain (Boli), some fish and the sauce that goes with this ‘ntankpo’ as this type of food is popularly called, simply put it means ‘chop chop’…. Can I interpret this in regular English? Okay it’s means a treat that is chewable.
The stew or dip that goes with the roasted plantain is my main feature in this recipe. This chop chop is a nice weekend treat and for those that like to accompany this with a drink , it’s a great combo. What is going for this dish  is the sweetness of the plantain, the slight bitterness of the stew and the smoked fish chunks that you throw into the mouth in between bites of the Boli.
Enjoy my Chop Chop offering!

Recipe
2 cooking spoons of Uziza( finely sliced)
1 table spoon fresh Utazi ( finely sliced)
Handful Smoked Fish ( shredded)
1 teaspoon ground Crayfish
1/2 small size Onion( finely chopped)
3 Scotch Bonnet Pepper (chopped)
Seasoning to taste
Salt to taste

Method
1, Bring 1/2 cup water to the boil. Add the fish, crayfish, pepper, onion and salt 2, Steam the fish till soft and correct seasoning
3 Add oil when sauce is almost dry and cook till sauce starts frying.
4, Add the vegetables and cook for about 3 minutes.
5, Serve with the Boli or roasted Yam.