Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, ugba (igbo delicacy). It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.
You will learn how to make delicious ugba sauce. Ugba is a traditional Igbo delicacy. It's one of the go to recipes in most event organized in Igbo land.
Ugba (igbo delicacy) is one of the most well liked of current trending meals on earth. It’s enjoyed by millions every day. It is easy, it’s fast, it tastes yummy. Ugba (igbo delicacy) is something which I’ve loved my whole life. They are nice and they look fantastic.
To begin with this recipe, we have to first prepare a few components. You can have ugba (igbo delicacy) using 6 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Ugba (igbo delicacy):
- Prepare head pomo (cow hide) or cow
- Get dryfish
- Prepare palm oil
- Prepare salt
- Prepare maggi
- Make ready agpaka (locbean)
Ugba is a native to the eastern part of Nigeria (Igbos). Ugba (oil bean seed) is native to the Igbos of South-East, Nigeria. Ugba undergoes extensive fermentation before it is considered fit for human consumption. The recipe we present in this piece is.
Steps to make Ugba (igbo delicacy):
- Soak your dry fish with salt for 5mins
- Cook your pomo or cow head until it's tender.
- Put your oil in a pan for 1minute, add salt, reduce heat and then add pomo and dry fish
- Add your maggi and agpaka to the mix and your local delicious snack is available.
Ugba is the Ibo name of the fermented African Oilbean seeds (Pentaclethra macrophylla, Benth). It is a traditional food condiment generally produced by natural (local) fermentation in homes as a small. For instance, the Igbos call it Ukpaka or Ugba, in Yoruba, it is known as Apara while the Efik tribe call it Ukana. The glossy, brown seeds which are the most widely used part of the African oil bean average. Abacha and Ugba also known as African salad is a Cassava based dish from the Igbo tribe of Abacha is simply dried shredded Cassava while Ugba on the other hand is fermented African oil bean.
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