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Ugba Sauce (African Oil-Bean Seed)

Ugba Sauce (African Oil-Bean Seed)

Ugba is the Igbo name for fermented African Oil bean seed. It is also known as; Ukana in southern part of Nigeria by the Efik’s, Apara by Yoruba’s and Ukpaka by some other Igbo’s.

Course Main Course, Side Dish
Cuisine African Food, Nigerian Food
Keyword African food, Nigerian food, Nigerian soup
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 3 people
Calories 180 kcal
Author Ed Brown

Ingredients

  • 2 wraps Ugba (Soft type)
  • 1 med.size Smoked or dry fish
  • 2 med.size Fresh garden eggs (sliced)
  • 6 tbsp Tatashe (ground) ...or 1 cooking spoon
  • 2 tbsp Scotch bonnet pepper (sliced)
  • 6 tbsp Palm oil ...or 2 cooking spoon
  • 1 Bulb Onion Finely chopped medium sized
  • 1 tbsp Ground crayfish
  • 1 cube Seasoning cubes to taste
  • 2 tbsp Salt ... to taste

Instructions

  1. Wash the smoked fish with clean water. Remove the bones and gut, rinse clean and keep aside.

  2. Rinse the Ugba 3-4 times with clean water and set aside.

  3. Heat the palm oil in a pan. Fry the onion, then add the pepper. Fry a bit till the pepper is properly cooked.  Next, add crayfish and seasoning to taste.

  4. Add the smoked fish, Ugba, garden eggs and water and cook till the fish and garden eggs are soft. Allow the water to dry up.

  5. Your delicious meal is ready. You can now serve with boiled yams or any other staple dish of your choice.