African Recipes: Ugba

Ugba

Ugba (Oil Bean Seed) is native to Eastern Nigeria, Ugba undergoes extensive fermentation before it is considered edible. This recipe is a Modern spin on the traditional dish, the use of parsley gives it a fresh taste.

Ingredients

- 2-3 dried stockfish (Okporoko, panla) pieces ~ 2 cups cooked
- 1 cup Ukpaka (Anambra); Ugba (Imo)
- 1Tspn Ground dried pepper

- 2 tablespoon Crayfish
- Onion (1 Medium size) * chopped*
- 2 Seasoning cube (Maggi, Knorr,)
- ½ tspn Akanwu (Cooking potash)
- Salt to taste
- ¼ teaspoon Ogili (Fermented Locust beans)
- 2/3 cup Palm oil
- 1 Bunch Cilantro(chopped) (optional)
- Chopped onions to garnish (optional)
 
Directions 
- Soak the dried stock fish in water for 2-3 hours (overnight preferably)
- In a pot combine the already soaked fish, 3-4 cups of water, pepper, crayfish, seasoning cube and salt, cover on medium heat.Cook for about 2 hours or until the fish is very tender. add more water if need be - Once cooked and very tender, take a wooden spatula and scatter the fish into tiny little bits. Let it cook for another 15-20 mins.
- Add the Ukpaka (ugba); let it cook for about 10mins
- Add the akanwu next, let it dissolve, takes about 2-5 mins (double check); next add your palm oil. Reduce the heat and cook for 10mins.
- Turn off the heat and it's ready!
- Serve with chopped cilantro or parsley (or any vegetable of your choice) and onions.