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
  • 1 cup Ukpaka (Anambra); Ugba (Imo)
  • 1 Tablespoon 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

Directions

  1. Soak the dried stock fish in water for 2-3 hours (overnight preferably).
  2. Combine the already soaked fish, 3-4 cups of water, pepper, crayfish, seasoning cube and salt in a pot
  3. Cover on medium heat and cook for about 2 hours or until the fish is very tender. add more water if needed.
  4. When the fish is cooked and very tender, take a wooden spoon and separate the fish into tiny little bits.
  5. Let it cook for another 15-20 minutes.
  6. Add the Ukpaka (ugba), simmer for 10mins
  7. Add the akanwu next, let it dissolve, takes about 2-5 minutes.
  8. Add palm oil and ogili. Reduce heat and cook for 10 minutes.
  9. Turn off the heat and it’s ready!

Serve with chopped vegetables and onions.

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