Ugba is one of the Nigerian local delicacies. It is a traditional Igbo meal native to the eastern states especially Imo. It has the same preparation as Abacha (African salad) but the Ugba is the main ingredient rather than a side ingredient. Ugba which is also called Ukpaka is known for having exclusive and expensive ingredients.
The exclusive list of ingredients are; Ugba (shredded oil bean), palm oil, pepper, potash/baking soda, stock cube, ogiri igbo (from castor seeds), ponmo (cow skin), stockfish, crayfish, salt, red onion, garden egg leaves and dry fish.
The Ugba must be rinsed and placed in a sieve to drain. The stockfish and ponmo should be cooked with the stock cube till done. It is then cut into pieces after they have both cooled down. The edible potash (baking soda may be used instead) or baking soda should dissolved in half cup of cool water and set aside. The pepper is also sliced. Crayfish is to be cut into pieces while some are grinded. Red onion and garden egg leaves for garnish are rinsed and then sliced apart.
The first step is to pour the palm oil into a pot. It is taken off the stove when it melts. The edible potash or baking soda is stirred and slowly turned into the palm oil while stirring at the same time. The palm oil at a point will turn yellow and become thicker. Ogiri igbo is added to one orner of the pot and then dissolved with a wooden spatula. Crayfish, stockfish and ponmo are added and stirred till everything is combined. The pot is then returned to the stove and set on medium heat. It is at this point the ugba, sliced pepper and the stock from cooking the stockfish and ponmo are added. It is then stirred until everything is combined and heats up. Salt is added to taste, stirred then after few minutes it is ready. Ugba is served with the sliced garden leaves and red onions.
No better way to eat this delicacy than serving with local raffia palm wine. Taste this delicacy and you will never back off. Bon appétit!