@debbyscuisine: Aborbi tadi is make from a fish also known as keta school boys Here is the correct preparation of Aborbi Tadi, the Ewe fish-based dish made using aborbi (small anchovy-like fish)—popularly known as Keta school boys. If you want, I can also make a pictorial list of ingredients or a realistic image. ⭐ How to Make Aborbi Tadi (Ewe Dish Made with Keta School Boys) Aborbi = small dried/salted fish Tadi = stew/sauce This dish is typically eaten with akple, banku, yakayake, or boiled plantain. 🍽️ Ingredients For the Aborbi Tadi: 2 cups aborbi (Keta school boys / small dried fish) 1–2 medium onions (chopped) 2–3 tablespoons palm oil Fresh pepper or ground red pepper 1–2 medium fresh tomatoes (optional, depending on family style) Salt (use very little because aborbi is salty) Optional: a little shrimp powder or dawadawa for aroma 🥣 Preparation Steps 1️⃣ Clean the Aborbi Pick out any stones or dirt. Rinse lightly (very fast) in clean water to reduce excess salt. Do not soak for long — the salt preserves the fish. 2️⃣ Steam the Aborbi Put the washed aborbi in a small pot. Add chopped onions and a little pepper. Add a small amount of water. Steam for 5–10 minutes until the fish softens and releases its flavor. 3️⃣ Make the Tadi (Stew) Heat palm oil until it becomes clear and aromatic. Add chopped onions and fry lightly. Add blended or ground pepper. Add optional tomatoes and cook until they break down. Pour in the steamed aborbi with the liquid. Stir and allow the stew to simmer slowly. Taste and add very little salt only if needed. Let the stew become rich, oily, and flavorful. 4️⃣ Serve Aborbi Tadi is best paired with: Akple (most common) Banku Boiled plantain Yakayake (cassava granules) Boiled yam 🍛 Enjoy! This is one of the most aromatic and traditional Ewe stews, especially loved in the Volta Region. #explore #foodblogger #fyb #food