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 ~ 2 cups cooked
- 1 cup Ukpaka (Anambra); Ugba (Imo)
- 1Tspn 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
- 1 Bunch Cilantro(chopped) (optional)
- Chopped onions to garnish (optional)
NOTE :This Ugba was made by my beautiful 5:9 roommate Ada, she is my BDM, very single (*Wink), Tall, pretty and a kick#$% Soil Scientist, Just incase anyone is looking for a fine Igbo wife :D. (if you guys don't hear from me in the next little while, call the popo, I probably have been frozen for this my little rant), Kudos to her for the recipe.