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Ugba na Ukpaka

Recipes | Ingredients | Equipment | Ugba na Ukpaka is a traditional Igbo dish made from fermented oil bean seeds (ugba or ukpaka). It is commonly prepared as a salad-like side dish and is often eaten with yam, cassava (garri), or other staple foods. It is rich in flavour, slightly spicy, and commonly served at gatherings and festive occasions in southeastern Nigeria.

Source and licence

"Ugba na Ukpaka" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Ugba_na_Ukpaka, revision 4638946), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Ugba_na_Ukpaka&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).

Read the original CC-BY-SA-4.0 Revision 4638946

What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.

Nigeria. Associated with Nigeria by curated dish list: ugba (confidence 0.75). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Ingredients

Method

  1. If using dried fish or stockfish, soak in hot water and cook until soft. Clean and set aside.
  2. Slice the onions and utazi leaves into thin pieces.
  3. Place ugba (oil bean seeds) in a clean bowl.
  4. Add palm oil and mix thoroughly until the ugba is evenly coated.
  5. Add ground crayfish, pepper, and salt, and stir well.
  6. Add the cooked fish or stockfish (if using) and mix gently.
  7. Add sliced onions and utazi leaves and combine evenly.
  8. Taste and adjust seasoning as needed.
  9. Allow to sit for a few minutes for flavors to blend.
  10. Serve as a side dish with yam, garri (eba), or other staples.