Ugba, also known as Ukpaka, is a fermented food made from African oil bean seeds, and it is a common ingredient among the Igbo’s in the Eastern part of Nigeria.
The fermentation of African oil bean seeds has been a practice for centuries, highlighting the long-standing cultural significance of ugba in Igbo cuisine.
Ugba is a basic ingredient used in cooking and preparing certain ceremonial traditional dishes. In Igbo land, ugba is used to make Abacha also known as African salad, soups and sauces.
Beyond its nutritional value, ugba is also used as a flavorful ingredient in various Igbo dishes, enhancing the taste and aroma of traditional meals.
Ugba holds significant cultural and social importance thereby making it a symbol of hospitality, community, and tradition.
Ugba is more than just a food and a must-have at various Igbo ceremonies like weddings, funerals, and festivals, reflecting its deep-rooted presence in cultural practices.
Embracing and enjoying cultural foods like Ugba contributes to a sense of identity and pride within the Igbo community.
Ugba is a good source of protein and other nutrients, making it a valuable addition to the diet, especially in areas where staple foods might be deficient.
Ugba’s significance extends beyond its culinary value, as it represents the rich cultural heritage which reflects the traditions and values of the Igbo people.
Here is how to prepare Ugba as a traditional Igbo food
Ingredients
- Palm Oil (450g or 1lb)
- Liquid Potash or Palm Ash (Dissolved In water)
- 3 Habanero pepper
- Ground Crayfish
- Ogiri(optional)
- Cooked Kpomo, Stock fish
- Salt to taste
Method
1 Get a clean empty pot and pour palm oil in it. If the oil needs to be melted, do that and take off the stove once melted.
2 Slowly pour in the edible potash or palm ash solution into the palm oil while stirring at the same time. Take note of the palm oil gradually changing colour and becoming thicker.
3 Add your dissolved ogiri.
4 Next comes the ground crayfish. Pour in the cooked stock fish and kpomo and stir all till nicely mixed. If using smoked fish, add it before stirring.
5. Add the Ugba, sliced pepper and stir well then add salt to taste.
6. Ugba delicacy is ready to serve.
This meal can be garnished with fresh onions and garden egg leaves. Also paired nicely beside the dish is the traditional brew palm wine or your preferred drink.
