UGBA(OIL BEAN) SALAD- HOW TO PREPARE

Ugba (oil bean seed), also called ukpakala is an indigenous staple of the Igbos in the eastern part of Nigeria. This very nutritious seed is used in preparing a couple of the Igbo delicacies, so ugba is a do without in Igboland. For instance, ugba is one of the major ingredients in abacha salad(see my post on how to prepare abacha salad). To enjoy ugba most, it is usually left for days to ferment, this makes it soft and yummy. We are going to prepare this delicious meal, so lets go to the kitchen!

INGREDIENTS

Ugba(oil bean seed)

Okporoko(stock fish)

Palm oil

5 pinches of Potash(kaun or akanwu)

ground pepper and crayfish

Utazi( bitter dark green vegetable)

Kpomo(cooked or roasted cow hide)

seasoning and salt to taste

STEP 1: Wash and soak the okporoko for 2/3 or more hours and cut it into bite-sized pieces. Wash the pkomo very well scraping its inner part off with the knife. Slice the pkomo into a pot, and add the soaked okporoko. Add about 1/2 cup of water and season it. Set it on the cooker and allow it to boil for 5-10 minutes. Set down and drain the stock into a bowl and leave it to get cold(the stock will be used in the next step).

STEP 2: We are going to make the ‘ngo’. Ngo is a thick paste made from the mixture of potash, water and palm oil. Pour the okporoko and kpomo stock into an empty pot, add 5 pinches of potash (you may add more depending on the quantity of the ugba), stir continuously and add palm oil as you continue to stir until the mixture thickens. NB: potash is not 100% good for the health, so use sparingly.

STEP 3: Add the following into the ngo- ugba, okporoko and kpomo, ground pepper , ground crayfish and utazi leave. Mix them well until everything is well blended. Add salt to taste and serve with chilled drinks. Yummy!

 

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