||In a small bowl add 1/2 cup of water and add the potash, set aside and allow it to dissolve..
||Wash smoked fish with clean water, remove the bone and gut, rinse clean and set aside..
||Soak Tapioca in a bowl of cold water for about 5mins drain and set aside.
||In a mortar, add pepper, onions and crayfish; pound properly, it should not be smooth but chunky; set aside.
||Pour the palmoil in a medium sized pot, add the water of the dissolved potash, stir till its thick and yellow (very delicate mixture so be careful).
||Add the blended pepper, onions and crayfish, bouillion cube and salt to taste; stir and taste, add native bouillion (Ogiri) and mix in properly making sure that the native boullion is dissolved properly. then add tapioca (abacha) and Ukpaka and mix in. Taste to confirm that the salt and bouillion cube is enough..
||Some like to heat it up for a min while some do not; I don't heat up my Abacha, I love everything fresh; then add your sliced garden egg leaf..