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:
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]
- 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.