Ugba (african salad)

UGBA 4

Ugba is native to South Eastern Nigerias and it always  undergo extensive fermentation before it is considered edible. This delicacy is a lovely dessert at all times in Eastern Nigeria! Enjoy the meal and please drop your comment!

Recipe for 4 servings:

UGBA 3

10 large garden eggs (green or white sliced or chopped)

1 large onion (sliced or chopped)

½ cup crayfish (finely chopped)

1 teaspoon ground pepper

1 cooking spoon palm oil

2 cups ugba or upkaka (shredded)

½ teaspoon potash

1 small bunch okazi leaf [shredded]

1 small cup chopped cow skin (ponmo)

1 small bunch utazi leaf (shredded)

1 small bunch oziza leaf (shredded) optional

1 small bunch garden egg or ahara leaf (shredded)

Salt and seasoning to taste

½ cup oporo or big prawn (chopped)

3 large smoked fish  [fried in palmoil]

Method:

  • Wash the ponmo properly, cook and stew it until it is very tasty, soft and pulpy.
  • Using a sizeable bowl, dissolve the potash in water, a little warm water and add the palm oil to it.
  • Stir the potash solution until it turns yellow in colour and thickens.
  • Dissolve the seasoning and salt in little hot water and add to the mixture.
  • Add the pepper, onion, crayfish and stir.
  • Add all the remaining ingredients and thoroughly stir until all is well mixed.
  • Add the shredded leaves and taste for enough salt and seasoning.
  • Add the chopped or sliced garden eggs and serve with the smoked fried fish or isi ewu or anu ewu [goat meat or goat head], over a cold drink.
  • This is a delicacy that the easterners in Nigeria cannot do without. Especially weekends, it is a great relish in most homes.

UGBA

 

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