Ugba (aka ukpaka) sauce is a delicacy loved by the Igbo people of Nigeria. The meal is just shredded oil bean produced by pure fermentation. It is normally eaten alongside abacha, nkwobi and isi ewu or added to soups. In this recipe, nonetheless, it is the primary ingredient.
- 200g of ugba/ukpaka
- Four items of backyard egg
- One medium sized smoked or dried fish
- One medium sized onion
- 2 yellow scotch bonnet peppers (or pink peppers rather than)
- 2-Four cooking spoons of pink oil
- 1 tablespoon of crayfish
- Seasoning cubes
- Utazi leaves
- ½ teaspoon of black pepper
- Salt to style
- Begin by washing (and deboning) the dried or smoked fish and the ugba.
- Wash and lower the pepper, backyard eggs, onion and shred the utazi leaves.
- Blend the ugba, smoked fish, pepper and onion collectively. Don’t mix right into a clean consistency; simply pulsate the blender twice or alternatively pound in a mortar to get that chunky consistency.
- Wash and steam the shrimps for three minutes along with the black pepper.
- Pour the oil right into a pot, let it warmth a bit earlier than pouring within the ugba combination, decrease the warmth and add the crayfish, shrimps, seasoning cubes and salt and allow them to simmer for 12 minutes.
- Add the shredded utazi leaves and diced backyard eggs and convey down from warmth.
- Serve the ugba sauce with boiled or roasted yam or plantain.