LounjeLounjePlan my week

Ugba

Also known as Ugba (Oil Bean Salad)

Ugba, also called Ukpaka in some Igbo dialects, is a fermented oil bean seed condiment and salad that holds a unique and revered place in Igbo cuisine. The oil bean (Pentaclethra macrophylla) seeds are fermented over several days into a strongly flavoured, slightly slimy ingredient that, when properly prepared and seasoned, becomes an incredibly complex and satisfying dish.

Ugba, Nigerian cooking

Ingredients

  • 2 big handfuls of ugba (sliced, fermented oil bean — pre-packaged or freshly sliced)
  • 1 cooking spoon of palm oil
  • 1 small piece of potash (akanwu), dissolved in 2 big tablespoons of water and strained
  • 1 big handful of ground dried crayfish
  • A small handful of utazi leaves, finely sliced
  • 1 medium onion, thinly sliced
  • 2 Atarodo (hot chilli peppers), finely chopped
  • 1 handful of stockfish (okporoko), soaked and shredded — optional
  • 2 seasoning cubes, crushed
  • Salt to taste
  • Sliced garden eggs for garnish — optional

Method

  1. 01

    Preparing the Ugba. If using fresh ugba, rinse briefly under cold water. If using pre-packaged ugba, drain any excess liquid. The ugba should be pre-sliced into thin strips — if not, slice yourself into strips about 3 mm wide.

  2. 02

    Making the palm oil Base. In a large bowl, pour the palm oil. Add the strained potash solution and stir vigorously until the oil turns bright yellow and emulsifies — the same technique as in Abacha (Recipe #021). This emulsification is what gives the dish its characteristic coating texture.

  3. 03

    Seasoning the Dressing. Add the ground crayfish, crushed seasoning cubes, chopped Atarodo and salt to the palm oil base. Stir thoroughly to combine into a well-seasoned dressing.

  4. 04

    Combining. Add the ugba strips, shredded stockfish (if using) and half the sliced onion to the dressing. Toss well with your hands or a spoon so everything is evenly coated. The ugba should glisten with the yellow palm oil dressing.

  5. 05

    Adding the Utazi. Add the sliced utazi leaves and the remaining onion. Toss gently. Taste and adjust salt. The utazi adds a distinctive pleasant bitterness that balances the richness of the palm oil and crayfish.

  6. 06

    Plating. Transfer to a flat serving platter. Garnish with extra sliced onion rings, sliced garden eggs and a few extra strips of utazi on top. Serve at room temperature.

More starters & appetisers