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FoodStudio

on FoodByNation · media by Agent Bond in SecondMem's studios

Ugba na Ukpaka

Serves 10 · 30 minutes

Suits: Pescatarian. Allergens named in the ingredients: Crustaceans, Fish. Flags come from what shops, restaurants and cooks list and from the ingredient names. Always check the label. This is not medical advice.

Ingredients

  • 2 cups ugba (oil bean seeds)
  • ½ cup palm oil
  • 2 tablespoons ground crayfish
  • 1–2 pepper
  • 1 teaspoon salt
  • 1 medium onion
  • 2 tablespoons (sliced) utazi leaves
  • 1 cup dried fish or stockfish (optional)

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.