Welcome to another day where we share and learn new recipes. Today’s recipe is about adding a new meal to our kitchen menu by spicing things up. I can help you achieve that by putting you through on how to make ugba.
Ugba is the native name given by The Igbos for African oil bean seed, while the Yorubas call it Apara and the Efiks call it Ukana. The most common part used in the African seed oil is the ugba seed, it is a traditional food condiment which is produced naturally by local fermentation.
It is an excellent source of protein and it is recommended for people who are deficient in protein. It is also a good source of energy, amino acids, magnesium, phosphorus, iron, manganese, vitamins, calcium and copper.
Ugba is eaten as a delicacy and can also be used for flavouring soup. Some people also consider it as a classic dish which is served as a highlight in restaurants. There are similarities between the way Ugba and Abacha( African salad ) is prepared.
N.B–Ugba cannot be prepared without going through fermentation.
Why Must It Undergo Fermentation?
- To eradicate unwanted toxins.
- To eliminate the bitter taste.
- Harmful substance like bacteria such as staphylococcus aureus and E.coli have isolated in it. Fermenting will eradicate such substances.
- Helps in preventing and lowering the chances of getting cataracts
- Ugba has the ability to lower the cholesterol level because it is rich in saponins.
- It has the ability to prevent and cure heart failure.
- It possesses antibacterial and alkaloids properties which can prevent some infectious bacterial.
- If consumed daily by taking one spoon of fermented seed oil with honey, it helps to cure insomnia.
- 1 cup of fermented ugba
- 3 big chunks of stockfish
- 1/2 tsp. of ogiri
- 1/2 tbsp. of edible potash
- 1/4cup of red palm oil
- 1 medium-sized onion( sliced)
- 2 seasoning cubes
- 2 tbsp. of grounded crayfish
- 8 lettuce leaves (sliced)
- 3 spring onion (chopped)
- 2 habanero pepper
- Salt to taste.
- Soak your stockfish for about 2-3 hours in hot water till it becomes softened.
- Put the soaked stockfish into a pot, add water, salt and cook till it is tender.
- If the stockfish needs more water to get tenderized then add more to it.
- If the ugba you are using is dried, then soak in hot water for10-15minutes then you proceed by washing it thoroughly and put it in a pot, add water and boil for about 15minutes until it gets softened.
N.B- You don’t need to go through the soaking if the ugba is fresh.
- Put the edible potash in a bowl, add 5tbsp. of water, stir well then add the palm oil and mix till it becomes thicken.
- Add the grounded crayfish, ogiri, seasoning cubes and salt. Stir the mixture till you have a smooth paste.
- Add the ugba and stockfish into the soft past, stir till it combines well.
- Add the mix into a pot, place on medium heat and allow to simmer for 5minutes.
- Put your ugba and stockfish into a plate and garnish with the lettuce, spring onions, tomato and onion rings.
- Serve immediately and enjoy.